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Rotheca Projet Decaf
Espresso
Parameters
Ground coffee
18 g
Water temperature
93 °C
Grind size
Extra fine
Brew time
30 secs
Amount of water
25 mL
Preparation
1
What you’ll need:
Espresso Machine, Portafilter, Tamper, Dry Cloth, Cup, Digital Scale, Timer
STEP 1: Preparation
⇒ Use a clean, dry cloth to thoroughly wipe the portafilter so it is free of any coffee grounds and residual oils.
STEP 2: Weigh
⇒ Weigh the coffee.
STEP 3: Grind
⇒ You’ll want to grind as fine as you can. The decaffeination process makes the bean have less water resistance. Grinding finer than usual will allow you to extract fuller flavours.
STEP: Puck
⇒ Place the coffee into the portafilter.
⇒ Make an even bed of coffee. Don’t leave any gaps or mounds.
STEP 5: Tamp
⇒ Grasp the tamper and press firmly down on the coffee in the portafilter.
⇒ Use enough pressure to compact the coffee grounds into a puck.
STEP 6: Extraction
⇒ Gently insert the portafilter and ensure it is seated tightly in the grouphead.
⇒ If the portafilter is inserted to roughly, cracks will form in your espresso puck and cause an uneven extraction.
⇒ Start your timer at the same time that you start the espresso.
⇒ The shot should take between 25-30 seconds.
STEP 7: Clean up
⇒ Once you’ve pulled your espresso, remove the portafilter from the grouphead, and knock out the spent puck from the portafilter basket into the trash or a knockbox.
⇒ Clean the portafilter with hot water and dry it with your cloth.
Source: home-barista.com