Blend 6 - Berwick Retail

Brazil Santa Barbra | Natural
PNG Kongo | Washed
India Cherry AB Robusta | Natural

Black

Pressure: 9 Bar
Temperature: 93.5c
Basket: 22G VST
Dose: 21G
Yield 36-38G
Time: 25-27 Seconds
Espresso Ratio: 1:1.7 - 1:1.8

White

Pressure: 9 Bar
Temperature: 93.5c
Basket: 22G VST
Dose: 22G
Yield 36-38G
Time: 30-33 Seconds
Espresso Ratio: 1:1.6 - 1:7
Ristretto Ratio: 1:1 (22g - 22s)