Coffea Circulor Espresso Guide
"A compact and energetic espresso recipe focused on a powerful, sweet, and acidic experience with high weight and texture."
Tips & Preparation
• Focus: Powerful, sweet, and acidic experience with high weight and texture. • Target: High weight, round medium to high texture, and long finish. • Avoid: "Modern"-style and diluted experience.
• Filters: "Naked filters" are preferred. • Water Pressure: 8-9 bar. • Temperature: 92-95°C (adjust based on roast level, altitude, and bean density). • Grinders: Use espresso-specific grinders (e.g., VA Mythos, Mazzer), not "multi-purpose" grinders like EK43. • Serving: Use a functional vessel; avoid flat bottom, tall, and paper cups.
Pre-infuse: • Manual Equipment: Pre-infuse for 7 seconds, extract 5g before pressure ramps up, then extract remaining 20(+)g. • Automatic Equipment: Pre-infusion of 8 seconds recommended.
Recipe Steps
