Brewing very long espressos tends to lead to a lot of channeling due to puck erosion. Whereas pressure profiling may sometimes help, flow control is actually a great tool for these long shots. This option is not available on many espresso machines, but since the Decent Espresso Machine and the Sanremo Opera started including it, it has gotten a lot more attention.

  • Dose: 20 grams
  • Yield: 80 grams
  • Temperature: 92.5 degrees Celsius
  • Pressure: 9 bars flat
  • Flow control: min &  max flow 4
  • Brew time: 30 seconds

An espresso tonic can be a delicious drink on a hot summer day, but it’s also quite easy to mess it up. With a wide variety of tonic flavours available, it’s interesting to play with different ones. This recipe was made by Yort Haaring at Coffee Works.

This can hardly be called a beverage, but it is something truly unique and controversial. Katsu Tanaka became famous making this melted chocolate out of coffee.

  • Naked portafilter necessary
  • Dose: 20 grams
  • Yield: 5 droplets
  • Time: 25 seconds (so you need a very fine grind)
  • Temperature: 92.5 degrees Celsius
  • Pressure: 9 bars
  • Repeat this process three times to have 15 droplets, which should be one or two tiny sips.