Rotheca Projet Decaf

Espresso

Ground coffee

18 g

Water temperature

93 °C

Grind size

Extra fine

Brew time

30 secs

Amount of water

25 mL

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