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Proper Espresso Extraction
Preparation
|
Under Extraction |
Proper Extraction |
Over Extraction |
Grind |
Too coarse |
Good |
Too fine |
Dose |
Less than 6.2 grams |
6.5 to 7.5 grams |
More than 7.5 grams |
Tamping pressure |
Too light |
Firm |
Too hard |
Brewing temperature |
Below 190º F |
190º F to 203º F |
Above 205º |
Pump pressure |
More than 9 bar |
8 to 9 bar |
Less than 8 bar |
Brew time |
Less than 20 sec. |
25 sec. |
More than 30 sec. |
Appearance and Taste of Espresso
|
Under Extraction |
Proper Extraction |
Over Extraction |
Color of Crema |
Light hazelnut |
Brown with pattern of concentric circles or tiger stripes |
Light colored center surrounded by a dark brown ring at the edge |
Look of the Crema |
Thin and watery |
Dense Will hold sugar on top |
Thicker Crema around the edge and sparse in the center |
Duration of the Crema |
Less than 1 minute |
3 to 4 minute |
Dark part 1 to 2 min. Light part less than 1 minute |
Body |
Watery, nonexistent |
Good and dense |
Obscured by bitterness |
Taste |
Light, no taste |
Chocolate like Rich but delicate |
Bitter |
Aroma |
Imperceptible |
Strong |
Bitter |
Aftertaste |
Inconsistent body and taste |
Pleasant taste lasting for 30 minutes |
Bitter, acidic taste lasting for 1 to 10 min. |
