Simple Shadow (250/365)
2025
Early Morning Departure (249/365)
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. ☕️
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