Peruvian Light Roast Espresso
A fruit-forward espresso showcasing the delicate peach and tropical notes of high-altitude Peruvian beans. Pulled slightly longer to highlight the washed process clarity.
Coffee Beans
Jhon Saenz Aromas De Aniz
by SEY Coffee
Equipment
Other Equipment
- Tamper
- WDT tool
- Scale
- Bottomless portafilter
Grind Settings
Clicks
12
Brew Parameters
Dose
18.0g
Ratio
1:2.3
Brew Time
32s
Instructions
- Preheat the Gaggia Classic for at least 15 minutes with the portafilter locked in
- Grind 18g of beans at 12 clicks on the Comandante (finer than typical for light roasts)
- Transfer grounds to the portafilter and use WDT tool to break up clumps
- Distribute evenly and tamp with consistent pressure
- Flush the group head briefly before locking in the portafilter
- Start extraction and aim for 42g out in 30-34 seconds
- Expect a slower start due to the light roast density
- The shot should show golden tiger striping with reddish hues
Pro Tips
- Light roasts need finer grinds and slightly higher ratios than dark roasts
- If the shot tastes sour, grind finer or increase yield slightly
- The 2300 masl altitude beans are very dense - don't be afraid to go fine
- Let the shot cool for 30 seconds before tasting to appreciate the fruit notes