Our Head Roaster and Quality Control team have come together to set the parameters that keep our espressos tasting their best.

Of course, these work best for us on our espresso machines, in our office. You may find that your results vary, but these flavor profiles are quite reachable. If you find yourself having trouble dialing in, please don’t hesitate to contact us:

888-678-5282
info@ptscoffee.com

Our general parameters:

These parameters are set in our lab with the following baselines:

Nuovo Simonellie Aurellia II set at 200 Fahrenheit
Bottomless Portafilter
20g VST Basket

If your machine is programmable, we recommend pulling this espresso with the group head set at 199 Fahrenheit.

Smooth chocolate in milk with a pleasant touch of acidity. Honey. Graham Cracker.

This espresso is best for milk drinks sized six ounces and over.

Dose: 20 grams
Yield: 40 – 45 grams
Time: 28 – 33 seconds, 30 seconds is optimal
Drop: 8 seconds (bottomless filter)
Rest: 7 – 12 days off roast

This espresso is best dialed in with a cappuccino (six ounces). Dialing this espresso in by tasting it alone with a shot will overplay the acidity that is desirable in milk drinks.

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Jabs of fruit, sugar, and spice with a floral aroma and clean finish. Caramel, Peach, and Sugar Cane.

This espresso is best in short milk drinks, 6 ounces or less, and packs a delightful punch as a straight shot.

Dose: 20 grams
Yield: 32 – 34 grams
Time: 26 – 28 seconds
Drop: 7 – 8 seconds (bottomless filter)
Rest: 7 – 12 days off roast

This espresso is best dialed in as a straight, slightly ristretto shot.

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Bright and playful. Bing cherry and cocoa.

This espresso is best in short milk drinks.

Dose: 20 grams
Yield: 36 – 38 grams
Time: 25 – 27 seconds
Drop: 6 – 8 seconds
Rest: 7 – 14 days

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