Espresso Recipes

Here are some recipes that we love to use internally for our coffee. These are all dialled in with a La Marzocco Linea PB Espresso Machine, and a Mahlkonig EK43 Grinder. The group handles are fitted with 24 gram baskets for what we consider to be the optimal double-shot for a cafe environment. If your basked doesn’t natively fit the recommended dose, adjust the recipe with the Brew Ratio included and dial in the shot from there.

Each recipe is provided as a solid starting point to get a really delicious shot of espresso, and we’d strongly recommend tweaked to your tastes and equipment.

Specialty Blends

Grandeur

  • 24g Dose
  • 30s Extraction
  • 42g Yield
  • 92°C Temperature
  • 1.75 Brew Ratio

Brawn Douglas

  • 24g Dose
  • 30s Extraction
  • 44g Yield
  • 92°C Temperature
  • 1.83 Brew Ratio

Deep South

  • 21g Dose
  • 30s Extraction
  • 40g Yield
  • 92°C Temperature
  • 1.90 Brew Ratio

Single Origins

Brazil Santos

  • 22g Dose
  • 26s Extraction
  • 44g Yield
  • 92°C Temperature
  • 1.83 Brew Ratio

Colombia Paicol

  • 23g Dose
  • 28s Extraction
  • 42g Yield
  • 92°C Temperature
  • 1.91 Brew Ratio

Ethiopia Shifo

  • 22g Dose
  • 22s Extraction
  • 40g Yield
  • 92°C Temperature
  • 1.82 Brew Ratio

Nicaragua Jinotega

  • 19g Dose
  • 16s Extraction
  • 40g Yield
  • 92°C Temperature
  • 2.11 Brew Ratio

Peru Decaf

  • 24g Dose
  • 30s Extraction
  • 42g Yield
  • 92°C Temperature
  • 1.75 Brew Ratio

Try these recipes for yourself