ESPRESSO BREWING RECIPE
At our flagship store, Caffeteca, we like to extract espresso around 20-30 seconds to help create a slow transition in the coffee from greater acidity to more bitter.
We set the temperature to 95°C and water pressure at 9 bars.
The time of extraction vary depending on the roasting of each particular coffee, its sensory profile and it gets adjusted frequently to bring out the best characteristics of our single origins.