This is such a complex and versatile coffee which produces an excellent espresso as well as a brewed cup. Features complex sweet notes of brown sugar, vanilla, spice notes, and undertones of citrus and berries. Very rich and creamy on the palate.
Use the following recipe to pull a double shot of our house espresso.
Output: Double Shot
- Remove your portafilter from the espresso machine’s grouphead.
- Purge your grouphead thoroughly with hot water and then dry.
- Place your portafilter on a scale and tare the weight.
- For a double shot, grind 19 grams of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso. It might be necessary to adjust its fineness a bit. In general, the grind ought to be quite fine.
- Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right, and so on).
- Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper’s base (which can cause gnarly wrist problems down the line), apply pressure downward. You don’t need to tamp incredibly hard—just enough to seal the coffee in evenly. Twenty to 30 pounds of pressure should do it. Give the tamper a gentle spin. This will smooth, or “polish,” the grounds for an even extraction.
- Position the portafilter in the grouphead and start your shot. We recommend pulling it into a pre-heated ceramic cup.
- The shot should start with a slow drip, then develop into a gentle, even stream. Near the 35 second mark or 38 grams of extraction, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.
TIP: The above works really well for Notorious. However, in general, the optimum time for shots is typically between 25 - 35 seconds based on the coffee, dosage and grind. Also, every coffee “blondes” at a different point and “blonding” is not a 100% way of knowing when the extraction should be stopped. Experiment and have fun.