Current Extraction Parameters | Josuma Coffee Company

Want to replicate the sweet, full-bodied espresso that you tasted at our trade show booth? Below are our current extraction parameters. Use these as your starting points.

DOSE: 18-20 grams
EXTRACTION TIME: 27-30 seconds
YIELD: 25-30 grams (~1.5 fluid ounces, including crema)
BREW BOILER TEMP: 204-207F
PUMP PRESSURE: 9 bars
DAYS RESTED: 5+ days

Additional Notes:

1. Due to low bean density, we often use a triple basket (21g) even though we’re serving a double shot.

2. Due (again) to the low bean density, expect to need a MUCH FINER GRIND SETTING compared to other beans.

3. Our beans need a HIGHER BREW TEMPERATURE than other espresso blends. At the lower temperatures used for other beans, Malabar Gold will typically taste sour or harsh. The temperature cited above is what we use with our set-up (La Marzocco GB/5, Mazzer flat burr grinder, and spring water). While your set-up may need a different temperature, expect it to be higher than what you use for other beans. To locate the ideal temperature for your set-up, the best approach is to find the low temperature that produces sour espresso and then raise it until sweet/bittersweet notes replace the sourness.

4. Cafe owners concerned about beans going stale while in transit should note that we brewed the Malabar Gold samples you tasted at the coffee/food show using 10-14 day-old beans.