Espresso | Competición

Espresso

Using LaMarzocco Espresso Machine

Our espresso version to pull a great shot by Barcelona’s NOMAD Coffee.

1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

3. Grind your coffee

We suggest a brew time of 28-32 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-32 second pull time. This coffee would also respond well to 3 - 5 seconds of lower pressure pre-infusion - we highly recommend experimenting with this!

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro

Special Notes:

20g of the same coffee

40g of water at 200°F

1:2 ratio

28-32 second pull time