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Tips for Perfect Espresso Extraction
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
5. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
Pour*^
Colour
Taste
One Cup
Grind Size^^
13-15g
Dosage
Tamp
*
If using pre-ground coffee grinds, use dual wall filter baskets.
^
Ensure coffee beans or pre-ground grinds are fresh.
One Cup
One Cup
Two Cup
One Cup
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
UNDER EXTRACTION
S
Extraction too fast
Pours for under 15 sec
Pale brown
Crema-light brown
Tamp Force
Sour, acidic, watery
Too coarse
One Cup
Two Cup
One Cup
Two Cup
Use a finer grind
13-15g
13-15g
20-22g
20-22g
Not enough grinds
Use more grinds
Not enough tamp force
Tamp firmer
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.
One Cup
4. Look for colour change
13-15g
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 -
Two Cup
Two Cup
One Cup
Body
Heart
THERMOBLOCK
THERMOBLOCK
THERMOBLOCK
58MM CAFÉ GROUP HEAD
58MM CAFÉ GROUP HEAD
58MM CAFÉ GROUP HEAD
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INSERT
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OPTIMUM EXTRACTION
S
S
S
Steady-flow extraction
Pours for 20-30 sec
Rich caramel
Crema-dark golden
Tamp Force
Tamp Force
10-15kg
10-15kg
10-15kg
Rich, sweet, vibrant
TURN
CLOCKWISE
Two Cup
FOR
Just right
SLOWER
20-22g
EXTRACTION
One Cup = 13-15g
Two Cup = 20-22g
Just right-firm force
10-15Kg of force
^^
Old coffee beans no matter the Grind Setting will have a fast extraction and will
produce an under extracted tasting espresso
58MM CAFÉ GROUP HEAD
INSERT
Two Cup
20-22g
One Cup
Two Cup
One Cup
-
-
THERMOBLOCK
THERMOBLOCK
THERMOBLOCK
58MM CAFÉ GROUP HEAD
58MM CAFÉ GROUP HEAD
58MM CAFÉ GROUP HEAD
INSERT
INSERT
INSERT
INSERT
OVER EXTRACTION
S
S
S
Extraction too slow
Pours for over 35 sec
Very dark brown
Crema-dark brown
Bitter, dry, grainy
TURN
TURN
TURN
CLOCKWISE
CLOCKWISE
ANTI-CLOCKWISE
FOR
FOR
FOR
SLOWER
SLOWER
FASTER
Use a coarser grind
20
20
EXTRACTION
EXTRACTION
EXTRACTION
24 22
18 16
24 22
18 16
Too many grinds
GRINDER
GRINDER
Use less grinds
BARISTA MAX
MANUAL SHOT
MANUAL SHOT
Too much tamp force
Tamp lighter
TAP & GO
TAP & GO
GRINDER
GRINDER
S
S
Tamp Force
10-15kg
Two Cup
Two Cup
THERMOBLOCK
THERMOBLOCK
58MM CAFÉ GROUP HEAD
58MM CAFÉ GROUP HEAD
INSERT
S
S
TURN
TURN
ANTI-CLOCKWISE
ANTI-CLOCKWISE
Too fine
FOR
FOR
FASTER
FASTER
20
EXTRACTION
EXTRACTION
24 22
18 16
GRINDER
BARISTA MAX
BARISTA MAX
MANUAL SHOT
CLEAN
CLEAN
TAP & GO
GRINDER
S
S
15
58
INSERT
CL
S
EXT
CLEAN
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