Extraction Guide
There are extraction variations from bean to bean, and everyone’s taste is different.
Use the below as a guide to improve your espresso technique, so it’s just right for you.
UNDER EXTRACTION
OPTIMUM EXTRACTION
OVER EXTRACTION
Pour
^
Quick flow
Under 15 sec
Steady flow
20-30 sec
No flow-drips
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
^^
Too coarse
Use a finer grind
Just right
Too fine
Use a coarser grind
Dosage
Not enough grinds
Use more grinds
One Cup: 6-7g
Two Cups: 13-14g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer*
Just right-firm pressure
20-30lb of force**
Too much tamp force
Tamp lighter
^ When using
pre-ground
bagged grinds, use the
Dual Wall
Filter Baskets.
^^ 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.
* When using
pre-ground
bagged grinds, try using a 2 step dose and tamp method:
Dose in half the grinds then tamp and repeat.
** When using
pre-ground
bagged grinds try tamping a little harder, 30-40lb of force.
Tips for Making the Perfect Cup
Remember practice makes perfect.
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
Two Cup
One Cup
19-21g
10-12g
¼ cup
2x 1Tbsp
One Cup
10-12g
Two Cups
20-22g
DUA
L W
ALL
DUA
L W
ALL
One Cup
One Cup
Two Cups
Two Cups
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
Two Cup
One Cup
19-21g
10-12g
¼ cup
2x 1Tbsp
One Cup
10-12g
Two Cups
20-22g
DUA
L W
ALL
DUA
L W
ALL
One Cup
One Cup
Two Cups
Two Cups
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
Two Cup
One Cup
19-21g
10-12g
¼ cup
2x 1Tbsp
One Cup
10-12g
Two Cups
20-22g
DUA
L W
ALL
DUA
L W
ALL
One Cup
One Cup
Two Cups
Two Cups
Milk frothing is the steaming of milk.
Key Elements to Frothed Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to create
the micro-foam, and needs to be blended
well together. Milk that has been frothed
correctly has been heated to between
140-149°F, and has a thick, rich micro-
foam with a silky sheen. It’s all about the
temperature, positioning of the Steam
Wand and when you move the Milk Pitcher.
1. Fill Milk Pitcher
Add cold milk around 39°F
into a chilled
clean Stainless Steel Pitcher. Fill to the
bottom of the spout.
2. Steam Warm Up
3. Position
Place the Steam Wand Arm in the Pitcher
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
4. Sound
How air is introduced to the milk
determines the consistency of the foam. If
large gulps of air are added to the milk, the
foam will have large bubbles. Introducing
air to the milk in a controlled, gentle
fashion indicated by a gentle hissing sound,
will ensure the milk has fine aerated micro-
foam.
Pro Tip:
Milk Frothing Sounds
• Screeching - Tip too deep, lower Pitcher.
• Smooth Hissing - Just right for latte.
• Gurgling - Tip not deep enough, raise Pitcher.
5. Keeping Steam Tip Position
As the steam heats and froths the milk,
the milk will stretch causing the level of
the milk in the Pitcher to rise. As this happens
follow the level of the milk by lowering
the Pitcher, keeping the Steam Wand Tip just
below the surface.
MAX
FILL
FINISHED
MAX
STEAM
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
STEAM
MAX
FILL
FINISHED
MAX
STEAM
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
STEAM
15
14
Tips for Milk Frothing
MAX
FILL
FINISHED
MAX
STEAM
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
STEAM
Note:
The volume of milk will increase
or ’stretch’ during frothing, so don’t
overfill the Pitcher.
ESPRE
SSO
ESPRE
SSO
MACHINE
CLEAN
ING
TABLET
S
ESPR
ESSO
MACHINE
CLEAN
ING
TABL
ETS
ESPR
ESSO
MACHINE
CLEAN
ING
TABL
ETS
ESPRE
SSO
MACHINE
LEANIN
G
ESPRE
SSO
MACHINE
CLEANI
NG
TABLE
TS
For best milk texturing results every time,
ensure steam has warmed up before
texturing milk. Steam is ready when
STEAM light is fully on.
39°F
BVCLECM-PMPMN-SS̲23EM1 (US).pdf 8 2023/6/6 14:54
