Roast type refers to the degree of roasting — how light or dark the coffee beans are roasted. It determines the overall color, flavor intensity, and balance between acidity, sweetness, and bitterness. In otherwise A roast profile describes the temperature curve and time progression during the roasting process. It defines how the roast develops, not just how dark it becomes. Each stage of the roast profile contributes to flavor formation. On the simple way what we do is make sure every type it’s suits to our coffee beans and our product and also we do maintain the profiling to achieve the most potentials of the flavors journey
Extraction time is the total amount of contact time between the ground coffee and the water.
Grinding fine enough to ensure an extraction time of 25 -32 seconds will ensure optimal flavour and balance. Using a timer or stopwatch will help you to monitor this.
A good starting point is to aim for a ratio of 1:2 coffee to water. E.G. For an 18 gram dose, try to achieve a 36 gram yield. Yield can be adjusted slightly according to personal preference. We pour longer shots at Seven Seeds cafes, using 19 grams of coffee to achieve a 43 gram yield.
On any espresso machine, the size of the basket will determine how much coffee to use. It’s helpful to identify how much coffee the basket holds to ensure repeatability and consistency. Some baskets may have the prescribed dose printed on the side, otherwise, you can use a scale to weigh and measure an amount of coffee that fits comfortably without being too full or empty.
Tamping the coffee should give you a level bed a few millimeters from the top edge of the basket. This allows for water to flow freely resulting in efficient extraction.
Trending Product
- From Rp 425.000
- From Rp 425.000
- Unit price
- per
- From Rp 315.000
- From Rp 315.000
- Unit price
- per
- From Rp 235.000
- From Rp 235.000
- Unit price
- per