Hi there, I’m a barista in an Italian style coffee shop so I typically work with quite dark roasts
However, I’ve been given some light roasted Guatemalan beans and am trying to work out a decent espresso recipe for them since I personally favour more citrusy/fruity coffees.
Usually I would use a V60 or Kalita for these kinds of beans at home, but at work we only serve espresso.
I’m just wondering if people typically have a different approach to light roasts vs dark roasts, or if they follow a general recipe and then start to change it up based on the shots they are getting
Any information on how you guys make your light roasts work for espresso, or advice on making espresso recipes in general would be appreciated!