Breville VCF126 Manual page 15

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 fl ow with
a consistency similar to that of warm
honey. The resulting crema is dark
golden. The sweetest fl avours & 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 oils, fl avours & colours
4. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
UNDER EXTRACTION
Extraction too fast
Pour*^
Pours for under 15 sec
Colour
Crema-light brown
Taste Sour, acidic, watery
Grind Size^^
Not enough grinds
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.
Pale brown
Too coarse
Use a finer grind
Use more grinds
Tamp firmer
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, fl avours & 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
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