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The way the espresso pours will tell you
everything. Look out for:
1. 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 and oils have been
extracted creating a rich tasting espresso.
• Under Extraction
The pour is quick and 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 and 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
and drip throughout the entire pour.
The resulting crema is very dark.
This occurs when too much of the essential
oils, flavours and colours from the coffee
grinds have been extracted. This creates a
bitter tasting espresso.
2.
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 -
3. Grinds
You may need to vary the coffee grind size
when using different beans.
Tips for making the perfect cup
Important: Ensure beans or pre-ground
grinds are fresh. Old pre-ground grinds
and old beans, no matter the grind size,
will not produce a good tasting espresso.
