Espresso - Slayer Shot

Dose: 18g of coffee

Water: 87°C to 91°C

Grind size: Medium - Fine

Pre-infusion : 15s - 17s

Extraction time: 12s - 16s

This recipe is based on a Slayer Espresso machine set to 6 bar and a VST basket of 18g

Start with pre-brew phase

When the puck is fully saturated and the first drops appear, move into full pressure mode (7bars)