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EXTRACTION GUIDE
CORRECT EXTRACTION
• Flow starts after 8-12 secs
• Flow slow like warm honey
• Crema is golden brown with a ne
mousse texture
• Espresso is dark brown
AFTER EXTRACTION
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Hot Water
Keep the lter basket
clean to prevent
blockages. Without
LOCK TIGHT
ground coffee in the lter
basket, lock the
porta lter into the
machine and run hot
water through.
OVER EXTRATED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
20
UNDER EXTRACTION
• Flow starts after 1- 7 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
SOLUTIONS
TURN
INCREASE
GRIND AMOUNT
Adjust & re-test
Adjust & re-test
Tamp using 10-15kgs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping. Remove
the dosing funnel from
the portafilter then trim
ALWAYS TAMP TO LINE
the puck to the right level
using the Razor™
Adjust & re-test
precision dose trimming
tool.
GRIND
GRIND DOSE
Too fine
Too much
Use razor to trim
Optimum
8-11g (1 cup)
16-19g (2 cup)
Too coarse
Too little
Increase dose & use razor to trim
OVER EXTRACTION
• Flow starts after 13 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
TURN
Grind
15s
Adjust & re-test
ALWAYS TAMP TO LINE
Adjust & re-test
SOLUTIONS
Grind
15s
DECREASE
GRIND AMOUNT
Adjust & re-test
Adjust & re-test
Tamp using 10-15kgs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping. Remove
the dosing funnel from
the portafilter then trim
the puck to the right level
using the Razor™
precision dose trimming
tool.
TAMP
Too heavy
10-15kgs
Too light
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