Epic Espresso® |
Epic Espresso® is the culmination of our search for the sweetest and most complex espresso we can create. We work every day to improve it - always looking for the perfect balance of sweetness and acidity.
The current iteration of Epic Espresso® is:
Guatemala Finca El Jaibal
El Salvador El Retiro Estate
Costa Rica Agrivid El Cedro
$15/lb
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Organic Epic Espresso® |
Organic Epic Espresso® is produced through the sustainable farming practices upheld by committed producers, to preserve their farms for future generations. It's a partnership; we strive to find a sweet and blanaced blend, while our producers contribute their finest offerings every season.
Starting June 4, the current iteration of Organic Epic Espresso® is:
Organic Costa Rica San Ramon de Alturra Co-Operative
Organic Bolivia Pedro de Montaña
$16/lb
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Decaffeinated Epic Espresso® |
Our decaf is processed with water, not chemicals, so the result is clean, consistent and flavourful. And when people ask us to double check that their coffee is decaf because it tastes so good, we couldn't be prouder! The current iteration of Decaf Epic Espresso® is:
Brazil Fazenda Serra Negra
$16/lb
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When brewing our espressos, we recommend the following steps:
- Correct Pump Pressure of 9 bar
- 94 degrees Celsius / 201 degrees Fahrenheit
- Spring Water
- Clean burr grinder
- Change your burrs as needed, they do wear out
- Double Basket using 18 (+/- 2) grams of coffee
- 40 pounds of tamping pressure,
- Tapping portafilter not recommended - you'll only create cracks in the coffee puck
- Brew for 24-26 seconds
- Brewed volume of approximately 50mL (1.75oz) of espresso. Take this with a grain of salt. We prefer to use a scale, to measure the actual amount of liquid. Why? Crema is mainly gas. Fresher coffee = more crema. If we measure visually, the amount of crema becomes the main determining factor in shot volume, leading to inconsistencies. To eliminate them, weighing is best. We prefer a brew ratio of 90-100%. Video explaining how we derive these ratios is here.
- Adjust your grind to fit the above criteria - you're basically looking for as a slow of a flow as possible, without excessive dripping, or stalling.
- When coffee is at its freshest, there is more gas released as you brew - and more crema. To compensate, we start with a lower dose, with a bit of headroom between the top of the puck and the shower screen. As coffee ages throughout the coming days, we add more coffee.
- Only open your bag of espresso when you are ready to brew. Grind only the amount of coffee that you are going to brew immediately to ensure minimal oxidization. Be sure to pick up your coffee on a weekly basis so you are always enjoying freshly roasted coffee.
- When storing your coffee, squeeze out the air, use the handy clip to keep the bag from opening and keep in a cool and dry place that is free from odors. We do not recommend storing your coffee in the fridge or the freezer.
Should you require any further information about brewing espresso, please email info@49thparallelroasters.com.