I want the EXACT process to creating a "double ristretto" with a Linea Micra

I want the EXACT process to creating a "double ristretto" with a Linea Micra

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I want the EXACT process to creating a "double ristretto" with a Linea Micra

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I want the EXACT process to creating a "double ristretto" with a Linea Micra

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How to roast anaerobically fermented coffee

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Pick Your Pourover: Comparing and Contrasting the Most Popular Models

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Out Now: The February + March 2024 Issue of Barista Magazine!

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I want the EXACT process to creating a "double ristretto" with a Linea Micra

I want the EXACT process to creating a "double ristretto" with a Linea Micra

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

I want the EXACT process to creating a "double ristretto" with a Linea Micra

Hello there, I have spent the last hour or two researching how to create a Melbourne "Magic" coffee — not because I've had it in Melbourne — but because a local Australia-themed cafe here in Toronto has been serving these for years under the name "The Doctor" and it's a very nice drink.

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Here's my problem.

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There's dozens of articles all over Google from terrible coffee blogs trying to cash in on clicks by putting up "Melbourne Magic" coffee articles, but all of them act as if they know what they're talking about, when in reality, I suspect they do not.

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Not ONE of them that I've read can share any kind of technical details, they all are regurgitating the same approximation of a 40ml shot of espresso while completely ignoring the important parts that someone needs to replicate this at home.

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The Linea Micra ships with 2 baskets. One of them is 14g (I dose 14.5g in this) and one is 18g (I dose 18.5g in this)

Do I need a TRIPLE basket, which I do not currently own, in order to achieve this 40g of supposed output required? If my biggest basket is 18.5g then even at a 1:2 that's only 37g of espresso and that's a normale range.

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So how exactly is one supposed to get to 40ml of output and it's still only a ristretto? How gigantic is the basket people are using?

None of this is making a lot of sense to me

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Can someone breakdown the exact parameters for the double riz base of a Melbourne Magic, thank you very much

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Portafilter size:

Ground coffee dose in:

Output weight in ml out:

Extraction time:

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Lay it on me, I want to pull one of these babies today!

Thank you!

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I want the EXACT process to creating a "double ristretto" with a Linea Micra

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

I want the EXACT process to creating a "double ristretto" with a Linea Micra

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