80C dark roast espresso profile - 80s profile

An 80-degree espresso profile refers to a brewing technique where

the espresso machine's water temperature is set to 80°C (176°F) or lower. 

This method, sometimes called the "80s profile," is particularly useful for 

reducing harshness and bitterness in darker roasts.

This is primarily a lever profile. 

This is especially suited for old Italian lever machines like my 1990's spring driven Elektra micro casa.

The group on this beast has such a large thermal mass that

 it rarely gets to over 85C.

It loves dark roasted beans but they must be very fresh.

Lower temperatures help minimize the bitter, burnt, and acrid flavors often associated with dark roasts.

By staying below certain temperature thresholds, certain unpleasant acids are not extracted, leading to a less acidic and more mellow flavor profile.

Lower temperatures can reduce the perception of bitterness in the final espresso.

Recipe 1:

18g in 36g out (on a "standard 58mm" puck machine)

25 secs

Fine grind.

The finer grind helps reduce the flow rate. ... this helps to give more thickness and body to

the final cup.

Recipe 2:

The Elektra I have has a small basket that only comfortably holds 14g, 

so I aim to get 28g out in about 20 secs.

The other characteristic of the Elektra is the narrow basket. It's 49mm.

This I think, reduces the flow rate giving a thicker tasting espresso when compared to my other machines.

The shot starts at 80 degrees C and decreases in temp as the shot progresses.

There is no preinfusion

It rises gradually to I think 7.5 bar in the first 5 secs, then drops slowly to about 2bar.

It stays at 2 bar till the end of the shot.

A variation I like to try is a 1:1 ratio .. and under 20 secs .... a lot like espresso is drunk in Italy.

Characteristics:

Textured and Round: The resulting espresso tends to have a smoother, rounder mouthfeel.

Lower Acidity: The lower temperature extraction leads to a less acidic cup.

Reduced Intensity: Expect less crema and a less intense flavor compared to higher temperature brewing.

Potential for Dullness: While the reduced acidity can be desirable, some may find the flavor profile to be less vibrant or even dull