Sunbeam EMM2900 User Manual page 15

Tips for café style coffee
The way the espresso pours will tell you
everything. Look out for:
1. Extraction time
Extraction time provides a good indicator
of the quality of the pour. The optimum
time per shot varies between different bean
types and between freshly & pre-ground
coffee grinds. However, in general, the time
will be between 20-30 seconds for both
1 CUP & 2 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 and
oils have been extracted creating a rich
tasting espresso.
• Under Extraction. The pour is quick and
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, flavours and
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 and drip throughout the
entire pour. The resulting crema is very
dark. 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.
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
4. Grinds
You may need to vary the coffee grind size
when using different beans.
Important: Ensure beans or pre-ground
grinds are fresh. Old pre-ground grinds
and old beans, no matter the grind size,
will not produce a good tasting espresso.
5. Tamp force
Coffee should be 3mm below top of filter
after tamping.
6. Filter baskets
• Dual wall filter baskets
Supplied with The Compact Barista, these
work well with both pre-ground coffee
grinds and freshly ground coffee grinds.
3mm
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