Hot
Espresso
12 Cups Huehuetenango Espresso
12 Cups · Saudi Arabia · Espresso · Advanced · 0:28
Advanced
Rating: 4.6
4.6A dialed espresso recipe for 12 Cups — sweetness forward at a classic 1:2 ratio.
Recipe Information
Coffee Beans
Guatemala Huehuetenango Washed · La Esperanza
Roast Level
Light-medium
Origin
Huehuetenango, Guatemala
Process
Washed · Bourbon · Bourbon
Original recipe
Roaster's recipe — 18 g · 36 g · 1:2 · 93°C
Customize your brew
Official Recipe
Coffee
18g
Ratio
1 : 2
Pours
1 pours
Temperature
93°C
Official 93°C
Grind
Official grind
Brew style
Brew Method
Your brew
- Coffee
- 18 g
- Ratio
- 1:2
- Total water
- 36 g
- Temperature
- 93°C
- Grind
- Fine espresso · ~200–400 µm
- Pours
- 1 pours
- Brew style
- Hot
36 g
- Pour 336 g out
Taste Direction
Your brew stays close to the roaster’s balance with only subtle shifts.
Guidance indicators relative to the roaster’s recipe — not lab measurements.
Sweetness
58
Acidity
50
Body
50
Bitterness
50
Extraction
50
Brew Recipe
Coffee Dose
18 g
Water
36 g
Water Temp
93°C
Ratio
1:2
Grind Size
Fine espresso · ~200–400 µm
Total Brew Time
25–30 sec
Step-by-step Brewing Guide
Pour 1
Dose 18 gat PrepDistribute evenly and tamp level.
Step 1 of 3Pour 2
Pre-infusionat 0:00–0:06Low-pressure wet until first drops.
Step 2 of 3Pour 3
36 g outat 0:06–0:28Extract at 9 bar; stop at target yield.
Brew Timeline
01 · Prep
Dose 18 g
Distribute evenly and tamp level.
02 · 0:00–0:06
Pre-infusion
Low-pressure wet until first drops.
03 · 0:06–0:28
36 g out
Extract at 9 bar; stop at target yield.
Equipment
Espresso machine
Stable 9 bar
Espresso grinder
Fine adjustment
Precision basket
18–20 g
Scale
Dose and yield
Tamper
Level ~15 kg
Brewing Tips
- Kalita Wave flat beds love this balanced Central American profile.
Extraction Notes
- 18–20%
Flavor Wheel
- Sweetness82
- Acidity55
- Body84
- Bitterness34
- Aftertaste70
Brown sugarOrangeCocoaClean
Tasting Notes
Brown sugar, orange, and cocoa with a clean finish. Tip: Kalita Wave flat beds love this balanced Central American profile.
