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 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 flow with a
consistency similar to that of warm honey.
The resulting crema is dark golden. The
sweetest flavours & 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, flavours
& 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 &
drip throughout the entire pour. The resulting
crema is very dark. This occurs when too
much of the essential oils, flavours & 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. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
UNDER EXTRACTION OPTIMUM EXTRACTION OVER EXTRACTION
Pour^
Extraction too fast
Under 15 sec
Steady-flow extraction
20-30 sec
Extraction too slow
Over 35 sec
Colour
Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Taste Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Grind Size^^
Too coarse
Use a finer grind
Just right
Too fine
Use a coarser grind
Dosage
Not enough grinds
Use more grinds
One Cup = 13-15g
Two Cup = 20-22g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer
Just right-firm force
10-15Kg of force
Too much tamp force
Tamp lighter
^ 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.
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
FUERZA DEL
APISONADOR
Una Taza Dos Tazas Una Taza Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
FUERZA DEL
APISONADOR
Una Taza Dos Tazas Una Taza Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
FUERZA DEL
APISONADOR
Una Taza Dos Tazas Una Taza Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
TIPS FOR PERFECT ESPRESSO EXTRACTION
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
FUERZA DEL
APISONADOR
Una Taza Dos Tazas Una Taza Dos Tazas
Dos Tazas
20-22g
Una Taza
13-15g
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
GIRE HACIA LA
DERECHA PARA
UNA EXTRACCIÓN
MÁS RÁPIDA
GIRE HACIA LA
IZQUIERDA PARA
UNA EXTRACCIÓN
MÁS LENTA
English - 14
BVSTEM7300-054_19ESM4 (LA).indd 14 6/26/19 09:33
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