How to Make Espresso with PARAGUAI: A Rare Origin in Your Portafilter

Espresso lovers are always seeking new flavor experiences, and rare origins like PARAGUAI offer a unique opportunity to explore uncharted territory in your cup. Sourced from a small lot in Paraguay, this coffee brings a profile that defies expectations—think bright acidity, floral notes, and a silky body that can transform your morning shot into something extraordinary. In this guide, we'll walk you through how to dial in PARAGUAI for espresso, from grind size to extraction time, so you can unlock its full potential.

At THE BARN Coffee Roasters, we believe that every origin tells a story, and PARAGUAI is no exception. Its rarity means fewer roasters have worked with it, making it a gem for adventurous home baristas. Whether you're using a prosumer machine or a manual lever, these tips will help you craft a shot that highlights the coffee's delicate nuances without sacrificing crema or balance.

Why PARAGUAI Works for Espresso

PARAGUAI is a washed-process coffee from a small cooperative in the San Pedro region. Its clean cup profile—featuring notes of orange blossom, honey, and a hint of cocoa—makes it an excellent candidate for espresso. The high-altitude growing conditions contribute to a dense bean that, when roasted properly, produces a rich crema and a lingering finish. Unlike some African origins that can be too acidic for espresso, PARAGUAI offers a balanced acidity that cuts through milk beautifully, making it versatile for both straight shots and milk-based drinks.

The bean's density also means it responds well to a slightly finer grind than you might use for a typical washed coffee. This allows you to extract more of the soluble compounds that give the espresso its sweetness and complexity. If you're used to pulling shots with more common origins like Brazil or Colombia, PARAGUAI will challenge you to fine-tune your technique, but the reward is a truly unique espresso experience.

• Flavor profile: floral, honey, cocoa with a silky body
• Best for: straight espresso, cortados, or flat whites
• Roast level: light to medium-light for optimal clarity

Dialing In PARAGUAI: Grind Size and Dose

Start with a dose of 18 grams in a double basket. Because PARAGUAI is a denser bean, you may need to grind finer than your usual setting to achieve the right flow rate. Aim for a 1:2 ratio—36 grams of liquid out—in 25 to 30 seconds. If your shot runs too fast (under 20 seconds), grind finer; if it chokes (over 35 seconds), grind coarser. The goal is to extract the coffee's sweetness without introducing bitterness from over-extraction.

Temperature is also critical. For light-roasted PARAGUAI, a brew temperature of 93–95°C (199–203°F) helps dissolve the sugars and acids effectively. If your machine allows PID control, set it to 94°C. For machines without, preheat your portafilter and group head thoroughly to maintain stability. A consistent temperature will ensure that each shot replicates the delicate floral notes you tasted during cupping.

• Dose: 18g in, 36g out
• Time: 25–30 seconds
• Temperature: 94°C (201°F) recommended

Brewing Tips for Maximum Flavor

To highlight PARAGUAI's floral character, consider using a bottomless portafilter. This allows you to monitor the extraction visually and spot channeling early. Pre-infuse for 3–5 seconds at low pressure to saturate the puck evenly, then ramp up to full pressure (9 bars). A gentle pre-infusion helps preserve the delicate aromatics that make this origin special.

If you're pulling shots for milk drinks, try a 1:1.5 ratio (18g in, 27g out) for a more concentrated base that cuts through milk without being overwhelmed. The honey and cocoa notes pair beautifully with oat or dairy milk, creating a balanced latte. For straight espresso, let the shot rest for 30 seconds after pulling to allow the flavors to meld—this is when the orange blossom note becomes most apparent.

• Use a bottomless portafilter for visual feedback
• Pre-infuse at low pressure for 3–5 seconds
• Let the shot rest 30 seconds before tasting

Equipment Recommendations

While any quality espresso machine can work, the SAGE BARISTA TOUCH IMPRESS – WITH COLD EXTRACTION offers precise temperature control and a built-in grinder that makes dialing in easier. Its cold extraction feature can also be used to create a unique iced espresso with PARAGUAI, highlighting its fruity notes. For grinding, a burr grinder like the COMANDANTE X25 TRAILMASTER provides the consistency needed for fine adjustments—essential for a dense bean like PARAGUAI.

Don't forget the importance of a good scale and tamper. The ATMOS VACUUM COFFEE CANISTER is perfect for storing your PARAGUAI beans, keeping them fresh and aromatic. Freshness is key with light roasts, so use the beans within two weeks of the roast date for the best espresso results.

• Machine: SAGE BARISTA TOUCH IMPRESS – WITH COLD EXTRACTION
• Grinder: COMANDANTE X25 TRAILMASTER
• Storage: ATMOS VACUUM COFFEE CANISTER

PARAGUAI is a rare gem that rewards careful espresso preparation. With its floral sweetness and silky body, it's a coffee that will expand your palate and impress guests. Ready to try it? Explore PARAGUAI in our shop and start pulling shots that celebrate this unique origin.