To Prepare Vivace Espresso

The coffee:
The blend should stored in a cool dark place and be used within ten days of the roasting date printed on our bag.

Espresso machine setup:
Set brewing water temperature at 203 degrees measured on the coffee bed.
“Measuring Your Brewing Water Temperature”
“The Denver Effect”

Set pump pressure to 9bar while brewing a shot. (Ask your machine representative how to adjust your equipment.)

Remember to clean the machine daily in a commercial bar, or every few days for home espresso.
“Espresso Talk: A Clean Machine”
“Machine Cleanliness: Next to Godliness”

Grinder:
Change burrs every 500 pounds of coffee ground.

Water:
Filter the water coming into your espresso machine.

Packing and Dosing Techniques:
Coffee should be ground fresh for each shot, distributed and dosed, and packed with 30 to 40 pounds of pressure on the packer.
“Espresso Packing and Dosing”

Shot volume and timing:
Grinder must be adjusted to achieve just under two ounces of crema in 25 seconds.
“Grinder Adjustments: Tuning Your Espresso”

In all cases I have more detail in my archives. Poke around for related articles on each factor we have covered here.