How to Dial In a Natural Process Espresso: A Recipe Guide for El Salvador La Divina Kenya Natural

Quick answer

To dial in a natural process espresso like El Salvador La Divina Kenya Natural, start with a 1:2 brew ratio, a medium-fine grind, and a water temperature around 93°C. Adjust the grind finer if the shot runs fast and sour, or coarser if it runs slow and bitter. Aim for a 25-30 second extraction to highlight the coffee's stewed red berry notes without over-extracting.

Dialing in a natural process espresso can feel tricky because the beans are less dense and more soluble than washed coffees. With El Salvador La Divina Kenya Natural, you're working with a coffee grown at 1750 masl and processed naturally, which means you need to balance sweetness and acidity carefully.

This guide walks you through a repeatable process to find the right grind size, dose, and yield for your setup. Whether you're using a home machine or a café grinder, these steps will help you pull a shot that highlights the coffee's stewed red berries and avoids harsh bitterness.

Understand Your Coffee: Natural Process Characteristics

Natural processed coffees like El Salvador La Divina Kenya Natural undergo fermentation with the fruit still on the bean. This makes them more soluble and prone to over-extraction if you're not careful. The result is often a heavier body and pronounced fruity sweetness, but also a higher risk of bitter or astringent flavors when the shot runs too long.

Because this coffee is grown at 1750 masl, it has a decent density, but the natural process still makes it extract faster. Start with a slightly coarser grind than you would for a washed coffee of the same roast level. This gives you more room to adjust without hitting bitterness too quickly.

• Natural coffees are more soluble—use a coarser grind as your starting point.
• Expect a heavier body and fruit-forward flavors; avoid over-extraction to keep them clean.

Set Your Starting Parameters

Begin with a dose of 18 grams in your portafilter. For a standard double shot, use a 1:2 brew ratio, so your target yield is 36 grams of espresso. This ratio is a safe starting point for most natural process coffees because it balances sweetness and acidity.

Your water temperature should be around 93°C (199°F). If your machine runs hot, this can increase extraction and bring out bitterness. If you're using a lighter roast, you might need a slightly higher temperature, but for this coffee, start at 93°C and adjust only if needed.

• Dose: 18g
• Yield: 36g (1:2 ratio)
• Water temperature: 93°C (199°F)

Dial in the Grind Size

Grind size is the main variable you'll adjust. Start with a medium-fine grind, similar to table salt but a bit finer. Pull a shot and time it. You're looking for a 25-30 second extraction time from the moment you start the pump.

If the shot runs faster than 25 seconds and tastes sour or thin, grind finer. If it runs slower than 30 seconds and tastes bitter or harsh, grind coarser. Make small adjustments—one or two numbers on your grinder—and taste between each shot. Keep notes so you can replicate the best result.

• Time your shot: aim for 25-30 seconds.
• Sour and fast? Grind finer. Bitter and slow? Grind coarser.
• Change only one variable at a time.

Adjust Yield to Taste

Once your time is in range, taste the shot. If it's too acidic, you can increase the yield slightly to 38-40 grams. This extracts a bit more sweetness and reduces perceived acidity. If it tastes flat or bitter, reduce the yield to 34-35 grams to brighten it up.

Remember that natural coffees can taste 'fermenty' if over-extracted. If you notice an unpleasant sour or funky note, it might be a sign to coarsen the grind and reduce yield. Trust your palate and make small changes.

• Increase yield to reduce acidity; decrease to reduce bitterness.
• Watch for over-fermentation notes—coarsen if they appear.

Common Mistakes and Checkpoints

One common mistake is using the same grind setting as a washed coffee. Natural coffees are more soluble, so they need a coarser grind. Another is pulling the shot too long, which brings out bitter, astringent flavors that mask the coffee's fruitiness.

Check your distribution and tamping. Even extraction is critical for natural coffees. Use a distribution tool or tap the portafilter to level the bed. Also, make sure your machine's pressure is stable—around 9 bars is standard. If you see channeling, your grind might be too fine or your puck prep uneven.

• Don't clone your washed coffee grind—start coarser.
• Keep extraction time under 30 seconds to avoid bitterness.
• Ensure even puck prep to prevent channeling.

Step-by-Step Dialing Process

1. Prepare your dose: Weigh 18g of El Salvador La Divina Kenya Natural and grind it at a medium-fine setting. Ensure your portafilter is dry and distribute the grounds evenly. Checkpoint: The grind should look like fine sand, not powder.
2. Tamp evenly: Tamp with consistent pressure, keeping the tamper level. A well-tamped puck prevents channeling and ensures even extraction. Checkpoint: The puck surface should be flat and smooth.
3. Pull the shot and time it: Start the pump and time the extraction. Aim for a 25-30 second shot with a 1:2 ratio (36g yield). Watch the stream—it should be thick and honey-like. Checkpoint: If it gushes or drips, adjust the grind.
4. Taste and adjust: Taste the espresso. If it's sour, grind finer or increase yield. If it's bitter, grind coarser or reduce yield. Make one change at a time and repeat. Checkpoint: You're looking for a balanced cup with sweetness and fruitiness.

Product Facts

• El Salvador La Divina Kenya Natural: For a third year we have been able to secure a small amount of what would seem to be one of the most elusive coffees from El Salvador. From producer Roberto Ullua, who's been producing amazing coffees for years comes a natural processed 'kenya' variety grown at 1750 masl. As expected it was not certain how much and when this coffee would come but, it is stunning as usual with notes of stewed red berries, 60%... This coffee's natural process and high altitude make it a great candidate for espresso, but you need to dial in carefully to highlight its stewed red berry notes without over-extracting.
• El Salvador Finca El Salvador Kenya 48 Espresso: A last coffee for this harvest from Finca El Salvador again, but this one is a little special, it's a small lot from the 'Kenya' variety that Rodolfo propagated and grew on his farm on the slopes of the Cerro el aguila mountain, in Apaneca-Ilamatepec. Story has it that this variety was brought back from a hunting trip in Kenya and was grown but later abandoned only to be rescued again. If you enjoy the Kenya variety from El Salvador, this espresso-specific lot offers a different expression, but the same dialing principles apply—start with a coarser grind and adjust based on taste.

Dialing in a natural process espresso takes a bit of patience, but with El Salvador La Divina Kenya Natural, the reward is a sweet, fruity shot that showcases the coffee's unique character. Start with a coarser grind, keep your extraction time in check, and trust your palate. With practice, you'll find the perfect setting for your setup.