Loading ...
Loading ...
Loading ...
This occurs when the water flow through
the ground coffee is too fast - too little of
the essential oils, flavours and colours from
the coffee grinds have been extracted. This
creates a watery and sour tasting espresso.
The pour is fast and light in colour, the
resulting crema is thin with a creamy light
brown colour which quickly dissipates.
Under extraction can be caused by the
grind being too coarse, not enough coffee
in the filter basket, using old coffee and/or
tamping too soft.
• Over Extraction
When the espresso pressure gauge needle
is positioned in the upper zone during
extraction, this indicates the espresso
pressure has been extracted with too much
pressure. This occurs when the water flow
through the ground coffee is too slow.
The extraction may drip throughout the
entire pour or there may be no pour. 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. The resulting crema is
very dark.
Over extraction can be caused by the grind
being too fine, too much coffee grinds in the
filter basket and/or tamping too hard.
4. 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 -
5. 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^^
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
* 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
15
Tips for Perfect Espresso Extraction
Loading ...
Loading ...
Loading ...