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EXTRACTION GUIDE
25
COFFEE MAKING TIPS & PREPARATION
OPTIMUM
8-10g (1 CUP)
15-18g (2 CUP)
25-35 SECBALANCED
GRIND TAMPGRIND DOSE SHOT TIME
TOO FINE
TOO MUCH
USE RAZOR TO TRIM
TOO LITTLE
INCREASE DOSE &
USE RAZOR TO TRIM
OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
30-40lbs
(15-20kg)
TOO HEAVY
TOO LIGHT
Within
Espresso Range
Under
Espresso Range
• Flow starts after 4–7 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
• Extraction takes 25–35 secs
SOLUTIONS SOLUTIONS
Tamp using 30–40lbs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the
right level using the
Razor
™
precision dose
trimming tool.
Adjust & re-test
Over
Espresso Range
LOCK
INSERT
• Flow starts after 1–3 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
• Flow starts after 8 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 40 secs
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
blockages. Without
ground coffee in the filter
basket, lock the
portafilter into the
machine and run hot
water through.
AFTER EXTRACTION
ALWAYS TAMP TO LINE
GRIND SIZE FINER INCREASE GRIND AMOUNT
Adjust & re-test
Adjust & re-test
GRIND SIZE COARSER DECREASE GRIND AMOUNT
Adjust & re-test
CORRECT EXTRACTION UNDER EXTRACTION OVER EXTRACTION
Adjust & re-test
Tamp using 15 kilos of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the
right level using the
Razor
™
precision dose
trimming tool.
ALWAYS TAMP TO LINE
Adjust & re-test
TURNTURNTURN
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