English-12 English-13
TIPS FOR MAKING THE
PERFECT CUP
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 and pre-ground coffee grinds. However,
in general, the time will be between 20-30 seconds for both One and Two shots.
2. Pressure Gauge Reading
• Low-Pressure Pre-Infusion
At the beginning of the extraction the gauge needle will be positioned under the Espresso
range, indicating the pre-infusion phase. This allows for an even extraction once the pressure
increases.
• Optimun Extraction
When the gauge needle is positioned within the Espresso zone during extraction, the espresso
is being extracted with optimum pressure. 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
When the gauge needle is positioned below the Espresso zone during extraction espresso is
being extracted with insufficient pressure. The pour is fast and light in color, the resulting crema
is thin with a creamy light brown color which quickly dissipates. too little This occurs when of the
essent ial oils, flavors and colors from the coffee grinds have been extracted. This creates a
sour tasting espresso.
• Over Extraction
When the gauge needle is positioned beyond the Espresso zone during extraction, the espresso
is being extracted with too much pressure.
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, flavors and colors from the
coffee grinds have been extracted. This creates a bitter tasting espresso.
3. Look for Color 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.
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
One Cup
10-12g
Two Cups
20-22g
One Cup
6-7g
Two Cups
13-14g
One Cup
10-12g
Two Cups
20-22g
Crema -
Body -
Heart -
TIPS FOR MAKING THE
PERFECT CUP
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. Grind Dosage
For best results, grind dosage should remain consistent:
One Cup: 6-7g.
Two Cups: 13-14g.
Note: When using pre-ground bagged grinds, try using a 2 step dose and tamp method: Dose in
half the grinds then tamp and repeat.
6. Tamp Force
For best results, evenly tamp (press) grinds to the level indicated.
Note: Isolating changes to Grind Size and Tamp Force will assist in producing a consistent taste
every time.
Note: Isolating changes to Grind Size and Tamp Force will assist in producing a consistent taste
every time.
7. Filter Baskets
• Dual Wall Filter Baskets
These work best with pre-ground coffee grinds, but can also be used for freshly ground coffee
grinds.
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
One Cup
10-12g
Two Cups
20-22g
One Cup
6-7g
Two Cups
13-14g
One Cup
10-12g
Two Cups
20-22g
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
One Cup
10-12g
Two Cups
20-22g
One Cup
6-7g
Two Cups
13-14g
One Cup
10-12g
Two Cups
20-22g
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
One Cup
10-12g
Two Cups
20-22g
One Cup
6-7g
Two Cups
13-14g
One Cup
10-12g
Two Cups
20-22g
One Cup
Two Cup
Freshly Ground
Tamp Force
20-30lb
Pre-ground
Tamp Force
30-40lb
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