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Breville VCF153 Barista Max+ Espresso, Latte And Cappuccino Coffee Machine

User Manual - Page 16

For VCF153. Also, The document are for others Breville models: VCF152

PDF File Manual, 41 pages, Read Online | Download pdf file

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16
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25-30sec
Extractiontooslow
Poursforover35sec
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finergrind
Justright
Toofine
Useacoarsergrind
Dosage
Notenoughgrinds
Usemoregrinds
OneCup=approx13g
TwoCup=approx19.5g
Toomanygrinds
Uselessgrinds
Tamp
Notenough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.
The way the espresso pours will tell you
everything.
1. Extraction Time
The timer starts as soon as the extraction
process begins and allows the consumer
to be able to easily measure the extraction
time.
Extraction 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 25-30 seconds for
both One & Two Cup shots.
2. Type of Extraction
• Optimum Extraction
Aqualitypourhasasteadyowwith
a consistency similar to that of warm
honey. The resulting crema is dark
golden.Thesweetestavours&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,avours&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,avours&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 -
TIPS FOR PERFECT ESPRESSO EXTRACTION
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