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4. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
UNDER EXTRACTION
OPTIMUM EXTRACTION
OVER EXTRACTION
Pour*^
Extraction too fast
Pours for under 15 sec
Steady-flow extraction
Pours for 25-30 sec
Extraction too slow
Pours for over 35 sec
Colour
Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Taste
Sour, acidic, watery
Rich, sweet, vibrant
Bitter, dry, grainy
Grind Size^^
Too coarse
Use a finer grind
Just right
Too fine
Use a coarser grind
Dosage
Not enough grinds
Use more grinds
One Cup = approx 13g
Two Cup = approx 19.5g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer
Just right-firm force
10-15Kg of force
Too much tamp force
Tamp lighter
* If using pre-ground coffee grinds, use Dual Wall Filter Baskets.
^ Ensure coffee beans or pre-ground grinds are fresh.
^^ Old coffee beans no matter the Grind Setting will have a fast extraction and will produce an under extracted tasting espresso.
The way the espresso pours will tell you
everything.
1. Extraction Time
The timer starts as soon as the extraction
process begins and allows the consumer
to be able to easily measure the extraction
time.
Extraction time is a good indicator of the
quality of the pour. The optimum time per
shot varies between types & freshness of
coffee beans. However, in general, the pour
time should be between 25-30 seconds for
both One & Two Cup shots.
2. Type of Extraction
•
Optimum Extraction
A quality pour has a steady fl ow with
a consistency similar to that of warm
honey. The resulting crema is dark
golden. The sweetest fl avours & oils
have been extracted creating a rich
tasting espresso.
•
Under Extraction
The pour is fast & light in colour, the
resulting crema is thin with a creamy
light brown colour which quickly
dissipates. This occurs when too little of
the essential oils, fl avours & colours from
the co
ff
ee grinds have been extracted.
This creates a sour tasting espresso.
•
Over Extraction
There may be no pour, or it may be
slow & drip throughout the entire pour.
The resulting crema is very dark. This
occurs when too much of the essential
oils, fl avours & colours from the co
ff
ee
grinds have been extracted. This
creates a bitter tasting espresso.
3. Look for Colour Change
The optimum shot contains 3 elements:
Heart:
At the base - starts out dark brown.
Body:
Blends with the heart - becomes a
rich caramel with reddish reflections.
Crema:
The layer on top of the body -
dark golden.
Crema
-
Body
-
Heart
-
TIPS FOR PERFECT ESPRESSO EXTRACTION
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