Tips For Perfect Espresso Extraction - Sunbeam BARISTA MAX EM5300 User Manual

Tips for Perfect Espresso Extraction

The way the espresso pours will tell
you everything.
1. 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 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
4. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
Pour*^
Pours for under 15 sec
Colour
Taste
Grind Size^^
Dosage
Not enough tamp force
Tamp
* 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.
UNDER EXTRACTION
Extraction too fast
Pale brown
Crema-light brown
Sour, acidic, watery
Too coarse
Use a finer grind
Not enough grinds
Use more grinds
Tamp firmer
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 -
OPTIMUM EXTRACTION
Steady-flow extraction
Pours for 20-30 sec
Rich caramel
Crema-dark golden
Rich, sweet, vibrant
Just right
One Cup = 13-15g
Two Cup = 20-22g
Just right-firm force
10-15Kg of force
OVER EXTRACTION
Extraction too slow
Pours for over 35 sec
Very dark brown
Crema-dark brown
Bitter, dry, grainy
Too fine
Use a coarser grind
Too many grinds
Use less grinds
Too much tamp force
Tamp lighter
15