Espresso - Slayer Shot
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Dose: 18g of coffee
Water: 87°C to 91°C
Grind size: Medium
Pre-infusion : 15s - 17s
Extraction time: 12s - 17s
This recipe is based on a Slayer Espresso machine set to 6 bar
Start with pre-brew phase
When the puck is fully saturated and the first drops appear, move into full pressure mode (6bars)