Tips For Perfect Espresso Extraction - Oster BVSTEM7300 Instruction 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 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.
Una Taza Una Taza
• 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
4. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
Pour^
Colour
Taste
Grind Size^^
Una Taza
Una Taza Una Taza Dos Tazas
13-15g 13-15g 13-15g
Dosage
Tamp
^ 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.
BVSTEM7300-054_19ESM4 (LA).indd 14
Una Taza Dos Tazas Dos Tazas Dos Tazas
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UNDER EXTRACTION
Extraction too fast
Under 15 sec
Pale brown
Crema-light brown
FUERZA DEL FUERZA DEL FUERZA DEL
APISONADOR APISONADOR APISONADOR
Sour, acidic, watery
Too coarse
Dos Tazas
Dos Tazas
Use a finer grind
20-22g 20-22g 20-22g
Not enough grinds
Use more grinds
Not enough tamp force
Tamp firmer
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
Una Taza
The optimum shot contains 3 elements:
Heart: At the base - starts out dark brown.
13-15g
Body: Blends with the heart - becomes a rich
caramel with reddish reflections.
Crema: The layer on top of the body - dark
Una Taza Una Taza Una Taza
golden.
Crema
-
Body -
Heart -
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OPTIMUM EXTRACTION
Steady-flow extraction
20-30 sec
Rich caramel
Crema-dark golden
Rich, sweet, vibrant
Just right
GIRE HACIA LA
GIRE HACIA LA GIRE HACIA LA
IZQUIERDA PARA IZQUIERDA PARA IZQUIERDA PARA
UNA EXTRACCIÓN
UNA EXTRACCIÓN UNA EXTRACCIÓN
20
MÁS LENTA
MÁS LENTA MÁS LENTA
24 22 24 22 18 16
One Cup = 13-15g
Two Cup = 20-22g
GRINDER
Just right-firm force
MANUAL SHOT
10-15Kg of force
TAP & GO
GRINDER
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FUERZA DEL
APISONADOR
Dos Tazas
20-22g
Dos Tazas Dos Tazas Dos Tazas
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OVER EXTRACTION
Extraction too slow
Over 35 sec
Very dark brown
Crema-dark brown
Bitter, dry, grainy
Too fine
GIRE HACIA LA
GIRE HACIA LA GIRE HACIA LA
DERECHA PARA Use a coarser grind DERECHA PARA DERECHA PARA
UNA EXTRACCIÓN UNA EXTRACCIÓN UNA EXTRACCIÓN
20 20
MÁS RÁPIDA
MÁS RÁPIDA MÁS RÁPIDA
24 22 18 16
18 16
Too many grinds
Use less grinds
GRINDER
GRINDER
Too much tamp force
MANUAL SHOT
MANUAL SHOT
CLEAN CLEAN
Tamp lighter
TAP & GO TAP & GO
GRINDER
GRINDER
S
S S
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GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
CLEAN
6/26/19 09:33