Yamuna Gold

• ⁠Roast colour: Agtron 68
• Ground coffee: 18g
• Beverage weight: 38 - 39g yield
• Brew ratio: 1:2
• Water temperature: 92°C
• ⁠⁠Water pressure: 9 bar (±1)
• ⁠⁠Extraction time: 24-26s

Setup

1. Ensure the espresso machine is on, and all parameters (temperature, pressure, brew settings) are calibrated. Make sure it is ready before starting.
2. Adjust the grinder to match the recommended extraction time.
3. Measure the recommended amount of beans and set them aside.
4. Use a preheated cup, place it on a scale, and tare the scale. Have a timer ready to track the extraction time. If you don’t have a scale, use a short glass to measure the espresso.
5. If making milk-based drinks, measure the required milk in a clean pitcher and use a thermometer to monitor the temperature.
6. use separate, color-coded cloths for cleaning the portafilter and steam wand to avoid contamination.

Technique

1. Take the preheated portafilter from the group head and wipe it with a cloth to remove any residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly distribute the coffee grounds using a manual method or a distribution tool. Tamp firmly and evenly to ensure a flat surface.
4. Wipe the rim and spouts to remove any excess grounds and prevent them from burning in the group head.
5. Briefly flush the group head to clear any stuck grounds from previous extractions.
6. Secure the portafilter into the group head and start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
7. Aim for an extraction time of 25-30s. The espresso should start slowly, form a steady stream, and finish with a golden crema. Stop brewing once the desired volume is dispensed.
8. Serve the espresso immediately to enjoy its fresh flavors or use it as a base for drinks like appuccinos or lattes.

Tips

1. Adjust the grind size based on the extraction time: use a finer grind for a longer extraction and a coarser grind for a shorter one.
2. Adjust variables such as temperature, pressure, and dose (in and out) based on your machine’s specifications.
3. Change one variable at a time to achieve your desired result.

Aranya

• ⁠Roast colour: Agtron 67
• Ground coffee: 18g
• Beverage weight: 38 - 39g yield
• Brew Ratio: 1:2
• ⁠⁠Water temperature: 92°C
• Water pressure -9 bar (±1)
• Extraction) time: 24-26s

Setup

1. Ensure the espresso machine is on, and all parameters (temperature, pressure, and brew settings) are calibrated. Make sure the machine is ready before starting.
2. Adjust the grinder to achieve the recommended extraction time.
3. Weigh the recommended amount of beans and set them aside.
4. Use a preheated cup and place it on a scale. Tare the scale and have a timer ready to track extraction time. If you don’t have a scale, use a short glass to measure the espresso.
5. If making milk-based beverages, measure the required milk in a clean pitcher and use a thermometer to monitor the temperature if needed.
6. Use color-coded cloths to clean the portafilter and steam wand separately to avoid contamination.

Technique

1. Take the preheated portafilter from the group head and wipe it with a cloth to remove any residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly distribute the coffee grounds in the portafilter using a manual method or distribution tool. Tamp the coffee firmly and evenly to ensure a flat surface.
4. Wipe the rim and spouts to remove any excess grounds, preventing them from burning in the group head.
5. Briefly flush the group head to clear any stuck grounds from previous extractions.
6. Lock the portafilter securely into the group head. Start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
7. Aim for an extraction time of 25-30 seconds. The espresso should start slowly, build into a steady stream, and finish with a golden crema. Stop brewing once the desired volume of espresso is dispensed.
8. Serve the espresso immediately to enjoy its fresh flavors or use it as a base for drinks like cappuccinos or lattes.

Tips

1. Adjust the grind size based on the extraction time: use a finer grind for a longer extraction and a coarser grind for a shorter one.
2. You can also adjust variables like temperature, pressure, and dose (in and out) according to your machine specifications.
3. Make one adjustment at a time to achieve your preferred result.

Espresso

• Roast colour: Agtron 67
• Ground coffee: 18g
• ⁠Beverage weight: 38 - 39g yield
• Brew ratio: 1:2
• Water temperature: 92°C
• ⁠⁠Water pressure: 9 bar (±1)
• Extraction time: 23-26s

Set-up:

1. Ensure the espresso machine is switched on, calibrated (temperature, pressure, brew settings), and ready to use.
2. Adjust the grinder to match the recommended extraction time.
3. Measure the required amount of coffee beans.
4. Use a preheated cup, place it on a scale, tare the scale, and have a timer ready. If no scale is available, use a small glass to measure the espresso.
5. Measure milk in a clean pitcher. Use a thermometer to check the temperature if required.
6. Keep separate cloths for cleaning the portafilter and steam wand to avoid cross- contamination.

Brewing technique:

1. Take the preheated portafilter from the machine and wipe it with a cloth to remove any residue or oils.
2. Grind the measured coffee beans and transfer the grounds into the portafilter basket.
3. Evenly spread the coffee grounds in the portafilter and tamp them firmly with even pressure to create a flat surface.
4. Wipe the rim of the portafilter to remove any loose grounds and avoid burning them in the machine.
5. Briefly flush the group head to clear stuck grounds from previous use.
6. Secure the portafilter in the group head and start brewing. Place your cup under the spouts and start the timer.
7. Aim for 25-30 seconds of extraction. The espresso should start slow, form a steady stream, and finish with a golden crema. Stop brewing when the desired amount is dispensed.
8. Serve the espresso immediately or use it as a base for drinks like cappuccinos or lattes.

Tips

1. Adjust the grind size: Use a finer grind for a longer extraction time or a coarser grind for a shorter time.
2. Fine-tune other variables: Adjust factors like temperature, pressure, and coffee dose (in and out) based on your machine’s specifications.
3. Make changes one at a time: Modify one variable at a time to find your ideal brewing preference.

Espresso

• ⁠⁠Roast colour: Agtron 68
• Ground coffee: 19g
• Beverage weight: 38 - 39g yield
• Brew ratio: 1:2
• Water temperature: 92°C
• ⁠⁠Extraction time: 24-25s

Steps:

1. Ensure the espresso machine is on and all parameters (temperature, pressure, brew settings) are calibrated. Make sure the machine is ready before starting.
2. Adjust the grinder to achieve the recommended extraction time.
3. Weigh the recommended amount of beans and set them aside.
4. Use a preheated cup and place it on a scale. Tare the scale and have the timer ready to track extraction time. If you don’t have a scale, use a short glass to measure the espresso.
5. Measure the required milk in a clean pitcher if making milk-based beverages, using a thermometer to monitor temperature if needed.
6. Use color-coded cloths for cleaning the portafilter and steam wand to avoid contamination.

Brewing technique:

1. Take the preheated portafilter from the group head and wipe it with a cloth to remove any residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly distribute the coffee grounds in the portafilter using a manual method or distribution tool.
4. Tamp the coffee with firm, even pressure to ensure a flat surface.
5. Wipe the rim and spouts of the portafilter to remove excess grounds, preventing them from burning in the group head.
6. Briefly flush the group head to clear any stuck grounds from previous extractions.
7. Lock the portafilter securely into the group head. Start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
8. Aim for an extraction time of 25 – 30s. The espresso should start slow, build into a steady stream, and finish with a golden crema. Stop the machine once the desired volume of espresso is dispensed.
9. Serve the espresso immediately to enjoy its fresh flavors or use it as a base for other drinks like cappuccinos or lattes.

Tips:

1. Make sure the portafilter is hot when you start brewing. If it’s not, run some hot water through it to heat it up.
2. The espresso shot should first come out as drips and be heavy and oily, and eventually. become a steady stream.
3. Please use your grind setting to achieve the recommended brew time.

Note:

• As each machine is different, start with an amount of coffee that comfortably fits in your. basket. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe.
• Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g.
• Grind size can vary between different grinders, even at the same setting, due to differences in particle size and distribution. As a result, the ideal grind size depends on the grinder, brewer, and personal taste preferences, and may need to be adjusted within the recommended range for best results.

Espresso

• Roast colour: Agtron 69
• Ground coffee: 18g
• Beverage weight: 38 - 39g yield
• Brew ratio: 1:2
• ⁠Water temperature: 92°C
• Water pressure: 9 bar (±1)
• Extraction time: 25-26s

Steps:

1. Ensure the espresso machine is on and all parameters (temperature, pressure, brew settings) are calibrated. Make sure the machine is ready before starting.
2. Adjust the grinder to achieve the recommended extraction time.
3. Weigh the recommended amount of beans and set them aside.
4. Use a preheated cup and place it on a scale. Tare the scale and have the timer ready to track extraction time. If you don’t have a scale, use a short glass to measure the espresso.
5. Measure the required milk in a clean pitcher if making milk-based beverages, using a thermometer to monitor temperature if needed.
6. Prepare cleaning cloths: Use color-coded cloths for cleaning the portafilter and steam wand to avoid contamination.

Technique:

1. Take the preheated portafilter from the group head and wipe it with a cloth to remove any residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly distribute the coffee grounds in the portafilter using a manual method or distribution tool.
4. Tamp the coffee with firm, even pressure to ensure a flat surface.
5. Wipe the rim and spouts of the portafilter to remove excess grounds, preventing them from burning in the group head.
6. Briefly flush the group head to clear any stuck grounds from previous extractions.
7. Lock the portafilter securely into the group head. Start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
8. Aim for an extraction time of 25-30s. The espresso should start slow, build into a steady stream, and finish with a golden crema. Stop the machine once the desired volume of espresso is dispensed.
9. Serve the espresso immediately to enjoy its fresh flavors or use it as a base for other drinks like cappuccinos or lattes.

Espresso

• Roast colour: Agtron 68
• Ground coffee: 18g
• Beverage weight: 38 - 39g yield
• Brew Ratio: 1:2
• Water temperature: 92°C
• Water pressure: 9 bar (±1)
• ⁠⁠Extraction time: 23-25s

Setup

1. Ensure the espresso machine is switched on, and all parameters (temperature, pressure, and brew settings) are calibrated. Make sure the machine is ready before you start.
2. Adjust the grinder to achieve the recommended extraction time.
3. Weigh the required amount of beans and set them aside.
4. Use a preheated cup and place it on a scale. Tare the scale and have a timer ready. If you don’t have a scale, use a short glass to measure the espresso.
5. If making a milk-based drink, measure the required milk into a clean pitcher. Use a thermometer to monitor temperature if needed.
6. Use color-coded cloths for cleaning the portafilter and steam wand separately to avoid contamination.

Technique

1. Take the preheated portafilter from the machine and wipe it with a clean cloth to remove residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly spread the coffee grounds in the portafilter using a distribution tool or manual method. Tamp firmly and evenly to create a flat surface.
4. Wipe the rim and spouts of the portafilter to remove any loose grounds and avoid burning them in the group head.
5. Briefly flush the group head to clear any stuck grounds from previous use.
6. Secure the portafilter in the group head and start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
7. Aim for an extraction time of 25 – 30s. The espresso should begin slowly, form a steady stream, and end with a golden crema. Stop brewing once the desired volume is dispensed.
8. Serve the espresso immediately to enjoy fresh flavors or use it as a base for drinks like cappuccinos or lattes.

Espresso

1. Roast colour: Agtron 70
2. Ground coffee: 18g
3. Beverage weight: 38 - 39g yield
4. Brew Ratio: 1:2
5. ⁠⁠Water temperature: 92°C
6. Water pressure: 9 bar (±1)
7. Extraction time: 24-26s

Setup

1. Ensure the espresso machine is switched on and all parameters (temperature, pressure, and brew settings) are calibrated. Make sure the machine is ready before starting.
2. Adjust the grinder to achieve the recommended extraction time.
3. Weigh the required amount of beans and set them aside.
4. Use a preheated cup and place it on a scale. Tare the scale and have a timer ready. If you don’t have a scale, use a short glass to measure the espresso.
5. Measure the required milk in a clean pitcher if making milk-based beverages. Use a thermometer to monitor temperature if needed.
6. Use color-coded cloths for cleaning the portafilter and steam wand separately to avoid contamination.

Technique

1. Take the preheated portafilter from the group head and wipe it with a cloth to remove residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly spread the coffee grounds in the portafilter using a manual method or distribution tool. Tamp firmly and evenly to ensure a flat surface.
4. Wipe the rim and spouts of the portafilter to remove any excess grounds and prevent them from burning in the group head.
5. Briefly flush the group head to clear any stuck grounds from previous extractions.
6. Secure the portafilter into the group head. Start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
7. Aim for an extraction time of 25 - 30s. The espresso should start slowly, form a steady stream, and finish with a golden crema. Stop brewing once the desired volume of espresso is dispensed.
8. Serve the espresso immediately to enjoy its fresh flavors or use it as a base for drinks like cappuccinos or lattes.

Tip

1. Adjust the grind size based on extraction time: use a finer grind for a longer extraction or a coarser grind for a shorter time.
2. Variables such as temperature, pressure, and coffee dose (in and out) can also be adjusted based on your machine’s specifications.
3. Adjust one variable at a time to find your preferred brew.

Espresso

• ⁠Roast colour: Agtron 67
• Ground coffee: 18g
• Beverage weight: 38 - 39g yield
• Brew ratio: 1:2
• Water temperature: 92°C
• Water pressure 9 bar (±1)
• Extraction time: 30-40s

Setup

1. Ensure the espresso machine is on, and all parameters (temperature, pressure, brew settings) are calibrated. Make sure the machine is ready before starting.
2. Adjust the grinder to achieve the recommended extraction time.
3. Weigh the recommended amount of beans and set them aside.
4. Use a preheated cup and place it on a scale. Tare the scale and have a timer ready to track the extraction time. If you don’t have a scale, use a short glass to measure the espresso.
5. Measure the required milk in a clean pitcher if making milk-based beverages. Use a thermometer to monitor temperature if needed.
6. Use color-coded cloths for cleaning the portafilter and steam wand to avoid contamination.

Technique

1. Take the preheated portafilter from the group head and wipe it with a cloth to remove any residue or oils.
2. Grind the pre-weighed coffee beans and transfer the grounds into the portafilter basket.
3. Evenly distribute the coffee grounds in the portafilter using a manual method or distribution tool. Tamp the coffee with firm, even pressure to ensure a flat surface.
4. Wipe the rim and spouts of the portafilter to remove excess grounds, preventing them from burning in the group head.
5. Briefly flush the group head to clear any stuck grounds from previous extractions.
6. Lock the portafilter securely into the group head. Start brewing immediately by pressing the brew button. Place your cup under the spouts and start the timer.
7. Aim for an extraction time of 25-30s. The espresso should start slow, build into a steady stream, and finish with a golden crema. Stop the machine once the desired volume of espresso is dispensed.
8. Serve the espresso immediately to enjoy its fresh flavors or use it as a base for other drinks like cappuccinos or lattes.

Tips

1. Adjust the grind size based on extraction time: use a finer grind for a longer time or a coarser grind for a shorter time.
2. Other variables such as temperature, pressure, and dose can also be adjusted based on your machine specifications.

Adjust one variable at a time to reach your preferred result.