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Our Bundles are the best deals that we exclusively offer in our online shop for select coffees.
Please select …
- A package size
- The corresponding set size
- how many times all that.
e.g. 1000 g × Set of 10 × 4 times means 40 Kg of coffee total
Sets are exclusively available in our online store and cannot be combined with other discounts.
Facts
|
Blend |
60/40 Arabica / Robusta |
|
Country |
Mexico · India |
Suitable For
Espresso Machine | Stovetop | Fully Automatic Coffee Maker
Recepe for Double Espresso
|
Dose |
18 – 19 g |
Online Exclusive
Our bundles are only available here in our online shop and cannot be combined with other discounts.
Preparation Espresso
There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.
Preparation in a portafilter (general rules of thumb)
| Water temperature | 90-96 °C |
| Brewing ratio | 1:2,8 |
| Dose | 18 g |
| Yield | 50 g |
| Time | 25-30 s |
Step by step instructions
- Take the portafilter out of your brew group and rinse the group briefly.
- Place your clean and dry portafilter on a scale and tare it.
- Grind the desired amount of coffee (dose) into your portafilter.
- Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
- When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
- Remove any coffee residue from the edge of the screen.
- Start your shot as soon as you place the portafilter in the group.
- Stop your shot when your target yield is reached.
- When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.
Troubleshoot
| Problem | Possible reasons | Solution |
| Espresso tastes bitter | Grind too fine
|
Coarser grind
|
| Espresso tastes sour | Grind too coarse Under dosed Forgot to tamp → results in shorter shot time |
Finer grind Increase dose Tamp → results in longer shot time |
| Espresso is too strong | Over dosed Too little water |
Decrease dose Increase amount of water |
| Espresso is too mild/weak | Under dosed Too much water |
Increase dose Decrease amount of water |
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GET THE BEST OUT OF Volcano Bio Set
When it comes to coffee, a bit of attention to detail helps somewhat.
With a precise scale and a suitable tamper, the espresso becomes a tad better ...