This is our recommended recipe for dialling in the Malino Appletini as an espresso. Since this coffee was omniroasted on the lighter side, we recommend a gentler extraction to get the full tasting notes.
Overview:
In: 20g Out: 52-56g Ratio:1:2.6-2.8 Temperature: 91-92°C Grind: On the coarser side Pressure: 6-7 bar. Go to 8 bar to reduce acidity and increase body. Target time: 34-38s
