Spiritello

The Rwenzori Protocol

Espresso

  • Dose (Coffee): 18g
  • Yield (Water/Output): 38g
  • Grind Size: Fine (Espresso)
  • Water Temperature: 91°C (196°F) - Slightly cooler to ensure the chocolate notes stay sweet and don't turn ashy.
  • Brew Time: 28 - 32 seconds
  • Note:

Step-by-step Instruction:

  1. Purge your espresso machine group head and wipe your portafilter basket completely dry.
  2. Grind 18g of coffee into the basket. Distribute the grounds evenly to prevent channeling.
  3. Tamp firmly and evenly.
  4. Lock the portafilter into the group head and immediately start the extraction and your timer.
  5. Aim to hit exactly 38g of liquid espresso in your cup right around the 30-second mark.

Pro-Tip: If your shot tastes a little too sharp or acidic, try pulling it just a little bit longer (up to 40g yield). If it tastes bitter, pull it a little shorter (stop at 36g).

Cappuccino (Espresso + Steamed Milk)

  • Dose (Coffee): 18g
  • Yield (Water/Output): 32g (A slightly shorter, "ristretto" style shot)
  • Grind Size: Fine (Espresso)
  • Water Temperature: 89°C (192°F) - Crucial: Dark roasts extract very easily. Cooler water prevents pulling bitter flavors into the cup.
  • Brew Time: 25 - 28 seconds
  • Note:

Step-by-step Instruction:

  1. Pull a tight, syrupy espresso shot: 18g of coffee in, stopping the shot early at 32g out.
  2. Pour 120ml (about 4oz) of fresh, cold whole milk (or oat milk) into your steaming pitcher.
  3. Steam the milk, incorporating air for just the first 3 seconds, then plunge the wand slightly to create a smooth, paint-like microfoam texture. Do not heat past 65°C (150°F) or the milk loses its sweetness.
  4. Pour the textured milk over your dark roast espresso, integrating them completely for a rich, dessert-like cup.

Pro-Tip: Because dark roasts are more porous, they extract faster. If your shot runs too quickly (under 20 seconds), you must grind finer to build enough pressure for that thick, syrupy body!