The way the espresso pours will tell
you everything.
1. Extraction Time
Extraction time is a good indicator of the
quality of the pour. The optimum time per
shot varies between types and freshness of
coffee beans. However, in general, the pour
time should be between 20-30 seconds for
both One and Two Cup shots.
2. Type of Extraction
•
Optimum Extraction
A quality pour has a steady flow with a
consistency similar to that of warm honey.
The resulting crema is dark golden.
The sweetest flavors and oils have been
extracted creating a rich tasting espresso.
•
Under Extraction
The pour is fast and light in color, the
resulting crema is thin with a creamy light
brown color which quickly dissipates. This
occurs when too little of the essential oils,
flavors and colors from the coffee grinds
have been extracted. This creates a sour
tasting espresso.
•
Over Extraction
There may be no pour, or it may be slow
and drip throughout the entire pour. The
resulting crema is very dark. This occurs
when too much of the essential oils,
flavors and colors from the coffee grinds
have been extracted. This creates a bitter
tasting espresso.
3. Look for Color 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 -
4. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting espresso, every time.
UNDER EXTRACTION
OPTIMUM EXTRACTION
OVER EXTRACTION
Pour
*^
Extraction too fast
Pours for under 15 sec
Steady-flow extraction
Pours for 20-30 sec
Extraction too slow
Pours for over 35 sec
Color
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 = 13-15g
Two Cup = 20-22g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer
Just right-firm force
20-30 lbs 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.
DUAL WALL
DUAL WALL
Tamp Force
20-30 lbs
One Cup
Two Cup
One Cup
Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF
MANUAL
1 SHOT
2 SHOT
24 22
20
18 16
LOCK
LOCK
LOCK
DUAL WALL
DUAL WALL
Tamp Force
20-30 lbs
One Cup
Two Cup
One Cup
Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF
MANUAL
1 SHOT
2 SHOT
24 22
20
18 16
LOCK
LOCK
LOCK
DUAL WALL
DUAL WALL
Tamp Force
20-30 lbs
One Cup
Two Cup
One Cup
Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF
MANUAL
1 SHOT
2 SHOT
24 22
20
18 16
LOCK
LOCK
LOCK
15
Tips for Perfect Espresso Extraction
D
UA
L
W
AL
L
DUA
L
W
AL
L
Tamp Force
20-30 lbs
One Cup
Two Cup
One Cup
Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF
MANUAL
1 SHOT
2 SHOT
24 22
20
18 16
LOCK
LOCK
LOCK
