Espresso (247/365)

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.

It’s going to be a good day. ☕️