Hausblend N° 1Hausblend N°1

Dose

17–18 g in the double basket

Yield

36–40 g (Brew Ratio 1:2 to 1:2.3)

Temperature

93–94 °C

Time

28–32 s

Always weigh espresso instead of estimating the volume. The crema falsifies the amount in the glass.

Dose

10–11 g

Yield

26–30 g

Temperature

92–93 °C

Strength medium to high. If your machine only allows a smaller cup volume, set the coffee dose smaller as well. Otherwise the coffee will be too strong.

Dose

8–9 g in the single basket

Yield

17–19 g

Milk

145–155 g

Milk temperature

60–65 °C

Cup 150 to 180 ml, 1 to 2 cm foam. Start with cold milk in the jug and do not froth above 70 °C, otherwise the sweetness is lost. For oat drink: use the barista version, the regular one curdles when frothing.

Dose

17–18 g

Yield

36–38 g

Milk

115–120 g

Milk temperature

60–65 °C

Cup 160 ml, microfoam maximum 0.5 cm. Start with cold milk in the jug and do not froth above 70 °C. For oat drink: use the barista version, the regular one curdles when frothing.

Dose

8–9 g in the single basket

Yield

17–19 g

Milk

225–250 ml

Milk temperature

60–65 °C

Glass 300 to 400 ml. Start with cold milk in the jug and do not froth above 70 °C, otherwise the sweetness is lost. For oat drink: use the barista version, the regular one curdles when frothing.

Dose

13–15 g

Yield

117–150 g (1:9 to 1:10)

Grind

medium, coarser than espresso

Temperature

92–93 °C

Time

25–30 s