A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:
19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 7 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.