Tim Wendelboe — Espresso
Tim Wendleboe won the 2004 World Barista Championship and runs a roastery and café in Oslo, Norway. This recipe produces a stronger cup of coffee (similar to what you'd get from a moka pot).
Brew spec
- Method
- Upright
- Cup type
- Espresso
- Coffee
- 20 g
- Water
- 125 g
- Temperature
- 100°C
- Ratio
- —
- Grind size
- Fine
- Brew time
- 1:6
- Steps
- 5
Grind converter
Fine · ~450 µmGrinds ~0–1090 µm
Recommended setting
13
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Tim Wendelboe's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
20 g coffee · 125 g water
Place a paper filter in the cap and rinse with hot water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 20 grams of ground coffee
- 125 grams of 100ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water.
- 2
Add 20 g of ground coffee to the brew chamber.
- 3
Pour 125 g of water (straight off the boil) over the grounds.
- 4
Stir vigorously 3 times.
- 5
Insert the plunger and press into the cup.