How to Brew Colombia El Diviso Ombligon Espresso at Home

Quick Answer

Start with a 1:2.5 brew ratio (18g in, 45g out) in 28–32 seconds, then adjust grind size to balance the Ombligon varietal's natural sweetness and acidity.

Step-by-Step Brewing Recipe

1. 1. Dose and Distribute: Weigh 18g of whole bean Colombia El Diviso Ombligon Espresso. Grind to a fine consistency (similar to table salt). Distribute evenly in the portafilter and tamp with moderate pressure. Check for channeling: an uneven bed can cause sour and bitter shots.
2. 2. Pre-infuse and Brew: Lock the portafilter and start the shot. Use a 3-second pre-infusion at low pressure, then ramp to full 9 bar. Aim for a 45g yield in 28–32 seconds. If the shot runs faster than 25 seconds, grind finer. If slower than 35 seconds, grind coarser.
3. 3. Taste and Adjust: Taste the espresso immediately. Expect notes of red fruit, floral, and a syrupy body. If it tastes sour, increase brew temperature by 1°C or extend the ratio to 1:3. If bitter, lower temperature or shorten the ratio. Keep a log of grind size and yield to replicate your favorite shot.

Product Used in This Guide

• Colombia El Diviso Ombligon Espresso - Single Origin: Colombia El Diviso Ombligon Espresso - Single Origin. This lot is Ombligon, a rare Arabica varietal and natural processed. The natural process and dense bean mean it extracts slower than washed coffees, so you need a finer grind or higher temperature to avoid under-extraction.