Good morning, 🌻 Today, we’re brewing Ladro’s renowned dark roast “Diablo.” To honor the darkly roasted beans, we’ll use a gentle profile this morning.
We’ll start with preinfusion water at 82°C. This ensures the puck is gently saturated for a few seconds before a gradual increase in pressure to 7.8 bar. By the end of extraction, we’ll reduce the water temperature to 72°C.
At peak pressure, we start extraction and we’ll slowly reduce the pressure to 5 bar over approximately 25-35 seconds, never wanting to over-extract from these beans that are fragile from a heavy roasting process, to achieve an extraction weight of 1:2.0.
18g puck
36g espresso
Now, take a sip. Enjoy the smooth, deeply dark flavor with hints of walnut, brown sugar, and bakers chocolate.
Sunset or sunrise — I can’t quite remember now. I went out before sunset and stayed all night until dawn, shooting hundreds of frames, trying to refine my long exposure technique. It was one of the quietest, eeriest nights of my life.
I was completely alone in one of the darkest nights I had ever been in — yet I didn’t feel alone.
I wasn’t alone.
I could feel it… something, someone, from another time, another place, watching.