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 & pre-ground
coffee grinds. However, in general, the time
will 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 and oils have been
extracted creating a rich tasting espresso.
• Under Extraction
The pour is quick and 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 and 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
and drip throughout the entire pour.
The resulting crema is very dark.
This occurs when too much of the essential
oils, flavours and 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. Grinds
You may need to vary the coffee grind size
when using different beans.
5. Grind Dosage
For best results, grind dosage should
remain consistent:
One Cup: 10-12g - about 2 Tbsp.
Two Cups: 20-22g - about 1/4 metric cup.
6. Tamp Force
For best results, e
venly tamp (press) grinds
to the level indicated.
10
Tips for Making the Perfect Cup
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.
Note: Isolating changes to Grind Size
& Tamp Force will assist in producing a
consistent taste every time.
Note: When using pre-ground bagged
grinds, try using a 2 step dose & tamp
method: Dose in half the grinds then
tamp & repeat.
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