The way the espresso pours will tell you
everything. Look out for:
1. Extraction Time
Extraction time provides a good indicator
of the quality of the pour. The optimum
time per shot varies between different bean
types and between freshly & pre-ground
coffee grinds. However, in general, the time
will be between 20-30 seconds for both
One & Two 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 quick 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. Grinds
You may need to vary the coffee grind size
when using different beans.
5. Grind Dosage
For best results, grind dosage should
remain consistent:
One Cup: 10-12g - about 2 Tbsp.
Two Cups: 20-22g - about 1/4 metric cup.
6. Tamp Force
For best results, evenly tamp (press) grinds
to the level indicated.
7. Filter Baskets
• Dual Wall Filter Baskets
Supplied with the Espresso Machine, these
work well with both pre-ground bagged grinds
& freshly ground grinds.
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: 10-12g
Two Cups: 20-22g
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 & 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 & tamp method:
Dose in half the grinds then tamp & repeat.
** When using
pre-ground
bagged grinds try tamping a little harder, 30-40lb of force.
11
Tips for Making the Perfect Cup
10
Tips for Making the Perfect Cup
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
Two Cup
One Cup
19-21g
10-12g
¼ cup
2x 1Tbsp
One Cup
10-12g
Two Cups
20-22g
Freshly Ground
Tamp Force
20-30lb
Pre-ground
Tamp Force
30-40lb
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
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
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
One Cup
Two Cups
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.
Note:
Isolating changes to Grind Size
& Tamp Force will assist in producing a
consistent taste every time.
Note:
When using pre-ground bagged
grinds, try using a 2 step dose & tamp
method: Dose in half the grinds then
tamp & repeat.
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
