A freshly extracted espresso from a portafilter machine is the most concentrated and intense form of coffee – rich in aromas, texture, and character. Precise settings and clean extraction result in a sweet, balanced, and full-bodied shot that showcases the essence of our CALDAS coffees in their purest form.

At CALDAS Coffee, we appreciate espresso because it particularly highlights the depth, structure, and complexity of our Colombian varieties.

Here you will learn step by step how to prepare a perfect espresso from a portafilter machine – clear, balanced and full of natural sweetness.

---

Why portafilter machines?

The portafilter is ideal for anyone who:

• Seeking full intensity and pronounced sweetness
• appreciate a creamy texture and stable crema
• want to experience the aromatic depth of the bean
• Want precise, repeatable results?

Especially CALDAS varieties such as Borbón Rosado (Fuerte) , Caturra or Pink Bourbon unfold their rich structure, creamy texture and elegant balance in espresso.

---

1. Equipment (Caldas recommendation)

• Espresso machine with stable temperature
• Precision sieve (18–20 g basket)
• Freshly roasted CALDAS Espresso
• Mill with disc grinder & micro-adjustment
• Tamper & Leveling Tool
• Scales with timer
• Clean espresso cups

---

2. Basic recipe (Caldas Espresso setting)

Our standard espresso extraction:
👉 20 g coffee → 65 g espresso in 25 seconds
= Brew ratio 1 : 3.25

This results in a balanced, sweet and clear espresso with a soft texture.

Typical espresso ratios:

• Ristretto: 1 : 1.5 – 1 : 2
• Espresso: 1 : 2 – 1 : 2.5
• CALDAS Sweet Shot (Standard): 1:3.25

👉 For a more intense, concentrated flavor, we recommend:
Brew ratio 1 : 2 – 1 : 2.5
(same coffee grounds, less liquid)

---

3. Water quality & temperature

For stable, clear extraction:

• Filtered water
• Brewing temperature: 92–94 °C
• Constant pressure stability (approx. 9 bar)

---

4. Preparation – Step by Step

1. Grind the beans

Grind 20g of coffee fresh.
Grind size: fine , like fine sand or slightly powdery.
→ Finer = longer extraction, coarser = shorter extraction.

2. Distribute & Tampe

Distribute the coffee evenly in the sieve.
Level, then tamp vertically with 10–15 kg of pressure .
→ Goal: smooth, uniform surface for clean extraction.

3. Prepare the machine

Briefly rinse (flush) the empty portafilter.
Preheat the cup.

4. Start the subscription

Insert the portafilter and start extraction immediately.
→ Target quantity: 65 g of espresso in 25 seconds

Crema should:

• dense
• hazelnut-colored
• be stable

5. Sensory check

A good CALDAS espresso tastes:

• sweet and aromatic
• Light notes of caramelized sugars and floral accents
• balanced acidity
• medium to full body , pleasantly creamy
• clear, clean finish without bitterness or astringency

6. Fine-tuning

The most important adjustments:

---

Aromas & ideal moment of enjoyment

Caldas Espresso is characterized by:

• Sweetness like caramelized sugar
• delicate floral accents
• creamy, silky texture
• clear structure without sharpness
• long, clean finish

This espresso has been specially developed to be powerful and elegant at the same time – ideal on its own or as a base for cappuccino, flat white or cortado.

---

Conclusion

Espresso preparation using a portafilter is the most precise and intense way to experience CALDAS espresso. With the right dose, the correct grind, and a consistent extraction, you get a creamy, sweet, and perfectly balanced espresso – clear, structured, and full of aroma.

For anyone who wants to discover the full depth and power of CALDAS Coffee, the portafilter is the ideal entry into the world of true specialty espresso quality.