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15
The way the espresso pours will tell
you everything.
1. Extraction Pour Time
Extraction Pour 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
pour 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
Pours for under 15 sec
Steady-flow extraction
Pours for 20-30 sec
Extraction too slow
Pours for 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^^
(Adjustable on
grinder)
Too coarse Just right Too fine
Dosage^^^
Not enough grinds. Grind
for longer.
One Cup = 13 - 15g (13 -
17 secs grind time)
Two Cup = 20 - 22g (19 -
23 secs grind time)
Too many grinds. Grind for
shorter.
Tamp
Not enough tamp force
Tamp firmer
Just right-firm force
10-15Kg 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.
^^^ Grind time estimates are based on grind setting 16-20. The higher the grind setting, the shorter the grind time.
The lower the grind setting, the longer the grind time.
Tips for Perfect Espresso Extraction
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