brewing
Espresso at Supernumerary
At our 'roastery door' cafe, Supernumerary, we have a wide array of options when it comes to making espresso. Here we use 6 BAR of pressure, with 20 seconds of pre-infusion on a Slayer Espresso. This recipe isn't for everyone at home, but for those interested it is:
19.8g in
42g out
32-34 seconds.
Espresso at Home
For brewing at home, with 9 BAR of pressure, we recommend keeping the same brew ratio of 1:2, and a target time of around 26-30s. If you have pre-infusion it can often improve mouthfeel and extraction, but it isn't necessary.
20g in
40g out
26-30 seconds.
For all brewing, taste is key. Adjust and taste as needed to your preference. Coarser grind (larger number) will shorten the extraction time, and finer grind (smaller number) will lengthen it.
Pour over filter Brewing
Dose 15g
Yield 230g
Time 2:00-2:30
Water 93C
We use this recipe in store as well. For pouring method, you'll need at least three times the dry weight for blooming. After blooming, each subsequent pour begins as soon as the previous pour has completely drawn through the bed. Pouring method goes as follows:
50g bloom 30 secs
Pour to 110g
Pour to 170g
Pour to 230g
You can shorten the yield to 220g or lengthen to 240g as preferred, adjust to taste. To brew for you and a friend, you can scale this recipe to 20g in and 300g out, and add an extra pour at the end. Total brew time for upscaling 3:00-3:30.
At our 'roastery door' cafe, Supernumerary, we have a wide array of options when it comes to making espresso. Here we use 6 BAR of pressure, with 20 seconds of pre-infusion on a Slayer Espresso. This recipe isn't for everyone at home, but for those interested it is:
19.8g in
42g out
32-34 seconds.
Espresso at Home
For brewing at home, with 9 BAR of pressure, we recommend keeping the same brew ratio of 1:2, and a target time of around 26-30s. If you have pre-infusion it can often improve mouthfeel and extraction, but it isn't necessary.
20g in
40g out
26-30 seconds.
For all brewing, taste is key. Adjust and taste as needed to your preference. Coarser grind (larger number) will shorten the extraction time, and finer grind (smaller number) will lengthen it.
Pour over filter Brewing
Dose 15g
Yield 230g
Time 2:00-2:30
Water 93C
We use this recipe in store as well. For pouring method, you'll need at least three times the dry weight for blooming. After blooming, each subsequent pour begins as soon as the previous pour has completely drawn through the bed. Pouring method goes as follows:
50g bloom 30 secs
Pour to 110g
Pour to 170g
Pour to 230g
You can shorten the yield to 220g or lengthen to 240g as preferred, adjust to taste. To brew for you and a friend, you can scale this recipe to 20g in and 300g out, and add an extra pour at the end. Total brew time for upscaling 3:00-3:30.