At least 2 weeks
18gr – 19gr
25 – 30 seconds
When brewing espresso in our shop, we have a simple method. Having coffee should be resting at least 2 weeks, and a machine set to 93°C and 9 bar of pressure will help you to create good extraction.
We recommend a ratio of brewing is 1:2, our recipe uses 18g of coffee to 36g of espresso in the cup.
We usually like the extraction take time in 25-30 seconds, but this can vary depending on many factors, including your grinder and the make up of your brewing water. Taste with a critical palate and make adjustments to your brewing.
Here we recommend resting your coffee for even longer, in our bars in Aarhus we try to use coffee that has been roasted more than 3 weeks ago for espresso. Espresso is also measured slightly differently, here we measure the ratio of dry coffee to the yield of espresso in the cup. For this we recommend placing a small set of scales under your cup as you brew, to measure the weight of espresso as it falls. When we brew our coffees, we recommend starting with a 1:2 ratio of dry coffee to espresso yield, and using the same rules as above to adjust grind size.