baristatMETHOD · CATALOG
How to brew with Espresso
Concentrated drink measured by mass in the cup.
Choose a recipe below for equipment, coffee dose, water quantity and step-by-step instructions. Times vary between recipes; start with the parameters of the one you choose.
- TIME
- 0:20 – 0:35
- TEMPERATURE
- 90 – 96 °C
- RATIO
- 1:1 – 1:3
- GRIND
- Fine
- LEVEL
- Advanced
- RECIPES
- 5
RECIPES
5 recipes
Dose, ratio, and time for each recipe in the method — one click away.
STEP BY STEP
How to brew Espresso.
The sequence of the catalog's base recipe, Classic espresso. Times are a brewing guide, not a promise of flavor.
- 0:08
Pre-infusion
Wait for the puck to saturate for 8 seconds.
- 0:30
Extraction
Extract in a steady flow for up to 30 seconds.
- 0:30
Finish
Cut the extraction and serve right away.
HOW IT WORKS
How the method works
The machine pushes water through coffee under pressure. The recipe specifies a dry dose and beverage yield in the cup.
- How the cup usually turns out
- A concentrated drink. Bitterness, acidity and body are distinct perceptions and cannot diagnose extraction on their own.
- What it forgives — and what it doesn't
- Use a dose that fits the basket. Compare yield and time with your chosen recipe.
- The most common trap
- Confusing yield with reservoir water. Weigh the drink in the cup; the filter-coffee calculator uses a different convention.
If the cup did not turn out as expected
One change at a time: pick what you tasted and see what to check first.
- Bitter coffee: where to startBitterness alone does not identify the cause. Compare one change.
- Sour coffee: what to checkAcidity and preference are different. Record what bothered you.
- Weak or watery coffee: check the ratioCoffee and water quantities are the first records to check.
- Coffee too strong: start with a referenceStrong, bitter and full-bodied describe different things.
Your next Espresso with Baristat.
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