Indonesia - Astro Tarja Pango Pango

How to Brew: Seasonal Espresso

For Home Baristas (Breville-Style Machine)

You don’t need a café setup to make great espresso—just a few key steps to get the most out of your Seasonal Espresso.

1. Grind & Dose – Use your machine’s built-in grinder and aim for a fine grind.
2. Tamp Evenly – Apply firm, even pressure to ensure a level surface.
3. Brew Time for black coffee – Press the double shot button. Aim for a 25-30 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
4. Brew Time for white coffee – Press the single shot button. Aim for a 20-22 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
5. Yield – You should get around 36g of espresso (about a double shot) for black and around 22g for white
6. Taste & Adjust – If it’s too sour, try a finer grind; if it’s too bitter, try a coarser grind or reduce the dose slightly.

Pair with milk for a smooth, balanced flat white or enjoy black to appreciate the espresso’s natural sweetness

For those looking to fine-tune their espresso, here’s how to get the best possible extraction from our Seasonal Espresso.

The Essentials

• Water: Always use filtered water—we recommend using a Brita kettle (or any other water filter) to reduce unwanted minerals that can mute flavors.
• Grind: Fine, but not powdery. Adjust to balance extraction time.
• Machine Settings: 9 bars of pressure, 93°C brewing temperature.
• Tasting Notes: Hazelnut, milk chocolate, and caramel with a silky body and lingering sweetness.

Black Coffee (Espresso & Long Black)

For a well-balanced espresso with clarity and sweetness:

• Dose: 19g
• Yield: 36-38g
• Brew Time: 28-30 sec
• Ratio: 1:2
• Long Black: Use a 1:1 ratio of espresso to hot water for a structured, smooth cup.

White Coffee (Milk-Based Drinks)

For a more intense, syrupy base that complements milk:

• Dose: 19g
• Yield: 22g ristretto shot
• Brew Time: 20-23 sec
• Ratio: 1:1.1
• Milk Texture: Steam to a glossy, velvety microfoam.

Pro Tips:

• If the shot runs too fast, grind finer.
• If it tastes too bitter, try a slightly coarser grind or reduce dose.
• For a sweeter milk drink, let your espresso sit for 20-30 seconds before adding milk—it helps round out acidity.

Slow Down & Enjoy the Process

Dialing in your espresso takes time, but that’s part of the beauty. Experiment, taste, and adjust—because great coffee is about more than just the result.

What You’ll Need:

• 15g coffee – Medium filter grind
• 250g water – Just off the boil (~94°C)
• Your favorite brewer – V60, Origami, or Kalita Wave
• A scale & timer – Because precision matters

The Method:

1. Bloom – Pour 45g of water, saturating all the grounds. Let it bloom for 30 seconds.
2. Main Pour – Slowly pour in controlled circles, bringing the total to 250g over 30 seconds.
3. Stir – Gently stir 10-12 times to ensure an even extraction.
4. Let it Drain – Allow the coffee to settle and finish dripping through.
5. Pause. Sip. Enjoy. – Find a quiet moment, take a breath, and savor the cup.

What You’ll Need:
17g coffee – Medium filter grind (Kalita Wave thrives with a consistent grind)
280g water – Just off the boil (~94°C)
Kalita Wave Brewer – The flat-bottomed favorite for balanced extraction
A scale & timer – Because precision matters

The Method:
Bloom – Pour 50g of water evenly over the grounds, ensuring full saturation. Let it bloom for 30 seconds to release trapped gases.
Main Pour – Slowly pour in water using controlled circular motions, gradually reaching a total of 280g over 40–45 seconds.
Let It Settle – Allow the water to naturally flow through the flat bottom without interference, ensuring an even extraction.
Drain – Wait until all water has completely dripped through the filter.
Pause. Sip. Enjoy. – Take a quiet moment, breathe in the aroma, and savor your perfectly balanced cup.