Espresso: 20g dose of coffee to make 50g of espresso in 28-30s. This makes a double shot.
Filter: We like to use Ceado Hoop for this coffee:
Add a filter paper to the Hoop and pre-wet the filter paper under the tap. Place the brewing column on top of the filter paper. Boil the kettle, ideally 96°C.
Add 15g of coarse sized coffee grounds to the Hoop and place it on your cup (250ml capacity minimum). Set your cup onto some scales and set their reading to zero.
Shake the Hoop to level the grounds. Start a timer, and gently pour 45g of water in concentric circles on top of the coffee grounds as gently as possible to avoid agitation.
After 45 seconds, pour water into the outer loop as gently as possible until the scales reach 250g. Gently ensure with a spoon, that all the coffee grounds are submersed in water, again avoiding agitation.
Wait for all the water to pass through the coffee into your cup before removing the Hoop and enjoying.
Note that if the coffee takes an excessively long time to pass through (above 4 min 30s) even with a relatively coarse grind, the filter paper likely became clogged by finer grinds that were stirred up by agitation.
You can help mitigate this problem by either trimming a Next Level Pulsar filter to size and using that instead, or pouring & stirring more gently next time round.
The best recipe for any coffee depends on the equipment, water and preparation being used to make it. We encourage you to experiment and fine tune our suggestions to your preferences.
