Castillo Caicedo/Espresso

Instructions:

1. Begin by ensuring your espresso machine is properly heated and ready for use.

2. Weigh out 18 grams of Castillo Caicedo coffee beans and grind them to a fine consistency, similar to table salt.

3. Place your portafilter on a scale and dose the ground coffee evenly into it.

4. Tamp the coffee grounds evenly and firmly using a tamper to create a level and compacted coffee puck.

5. Insert the portafilter into the espresso machine's group head.

6. Start the extraction process, aiming to achieve a final yield of 36 grams of espresso in approximately 26-27 seconds.

7. Watch the espresso extraction closely. The initial espresso flow should start with a thick, slow drip, and gradually transition into a steady stream of espresso.

8. Once you reach the desired yield (36 grams), stop the extraction.

9. Your freshly brewed Castillo Caicedo espresso is now ready to enjoy.

10. Savor the rich, intense flavors of your espresso, with notes of Castillo Caicedo beans shining through.