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 & freshness of coffee
beans. However, in general, the time should be
between 20-30 seconds for both One & 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 flavours & 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, flavours
& colours 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 &
drip throughout the entire pour. The resulting
crema is very dark. This occurs when too
much of the essential oils, flavours & colours
from the coffee 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 -
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
Under 15 sec
Steady-flow extraction
20-30 sec
Extraction too slow
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 = 13-15g
Two Cup = 20-22g
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
^
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
FUERZA DEL
APISONADOR
Una Taza
Dos Tazas
Una Taza
Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
24 22
20
18 16
DUAL WALL
DUAL WALL
FUERZA DEL
APISONADOR
Una Taza
Dos Tazas
Una Taza
Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
24 22
20
18 16
DUAL WALL
DUAL WALL
FUERZA DEL
APISONADOR
Una Taza
Dos Tazas
Una Taza
Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
24 22
20
18 16
TIPS FOR PERFECT ESPRESSO EXTRACTION
DUAL WALL
DUAL WALL
FUERZA DEL
APISONADOR
Una Taza
Dos Tazas
Una Taza
Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
24 22
20
18 16
English - 14
BVSTEM7300-054_19ESM4 (LA).indd 14
6/26/19 09:33