Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve grat tasting coffee, every time.
Under Extraction
Pour^
Colour
Taste
Grind Size^^
Dosage
Tamp
Optimum Extraction Over Extraction
^ Ensure coffee beans are fresh.
^^ Old coffee beans no matter the Grind Setting will have a
fast extraction and will produce an under extracted tasting
espresso.
New Burrs are bedding in during the rst few uses.
The Grind Setting may require incremental adjust-
ments before you reach your optimum espresso
extraction.
It is normal for the correct dose of coffee grinds to
appear over lled in the Filter Basket before tamping.
Evenly tamp (press) coffee grinds to the level indicated.
Extraction too fast
Pours for under 15 sec
Steady- ow extraction
Pours for 20-30 sec
Extraction too slow
Pours for over 35 sec
Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Too coarse
Use a ner grind
Just right
Too ne
Use a coarser grind
Not enough grinds
Use more grinds
One cup = target 13g
Two cup = target 19.5g
Too many grinds
Use less grinds
Not enough tamp force
Tamp rmer
Just right- rm force
10-15Kg of force
Too much tamp force
Tamp lighter
Adjust Grind to Improve Extraction Consistent Grind Dosage & Tamp Force
TURN
CLOCKWISE
FOR
FINER GRIND
SLOWER
EXTRACTION
TURN
ANTI-CLOCKWISE
FOR
COASER GRIND
FASTER
EXTRACTION
One Cup
13g 19.5g
Two Cup
Tamp Force
10-15kg
GRIND
SETTING
English - 11
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