Espresso: Co-Fermented and Anaerobic Coffees with Lem Butler

[@MichaelBxl]

Thank you, there is nearly no information on the web about brewing anaerobic coffee as espresso.

[@curatolo1]

I'm still stuck on those 90's into early 2000s 1.5 ratio thick, gloopy, ristretto shots...just am...Kyle always tells me I'm nuts. (Using a dual boiler e61 with a PID and a Super Jolly w/SSP high uniformity burrs)

[@BlackWhiteCoffeeRoasters]

Yo! That's awesome. Those shots are delicious. I always say You brew You. After all its all about what makes you happy. You can still achieve the same ratio with anaerobic coffees. Just adjust your grind a touch coarser. The contact time for anaerobics need to be shorter (20-22 seconds). That tight ratio will give you an intense explosion of flavors which can be extremely fun. Let me know what you find with your e61. -Lem

[@MereCashmere]

A man after my own heart. I'm a Schomer devotee 😂

[@pflaxman]

Do you let the grinds saturate a little before you start your timer? Or is 20-22 seconds from the moment you start your machine? I'm using a flair 58 so can control the pressure. I usually let the grinds saturate ~10 seconds until it starts to drop into cup then bring it to 9 bars, but have never tried with anaerobic coffee before... Thanks!