Simpler Swipe. Echter Espresso. (2024)

FAQs

Why is my espresso not extracting enough? ›

Grind size is too coarse

If the grind size is too coarse, the contact time between the ground coffee and the water will be too short, and so the water won't be able to extract everything in order to produce a balanced shot of espresso.

Apply 20-30 pounds of pressure, and polish

Baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated—it's hard on the wrist and cause an over-extracted, bitter brew. Use a twisting motion as you pull up to “polish” the puck.

Medium fine grind – Perhaps one of the most popular grind sizes due to its versatility, a medium fine grind can be used for most pour-over styles. Fine grind – This grind has a flour-like quality and is perfect for Turkish coffee and espresso due to its ability to compact tightly.

Make small adjustments to any of the following three factors to increase the flow of espresso: Adjust your coffee grinder to a more coarse setting. Dose less coffee into your filter holder basket. Tamp/compress your coffee with less force.

Tamping too hard will make the coffee bitter due to over-extraction. A perfect tamp will still give a strong shot of coffee, but it is more on the side of sweetness. Another thing you can do if you are pressing too hard is that you may not press equally from all sides and put more pressure on a side.

EXTRACTION TIMES

A 30ml single espresso should extract between 15 - 20 seconds. A 60ml double espresso should extract between 27 – 35 seconds.

Espresso Grind Size: Super-Fine

The grounds have to be super-fine for the brewing to work. If the grounds are even just “fine”, the water will rush through without achieving any extraction (creating watery, weak coffee).

Underextraction and the Dilemma of Sourness

This can occur from a number of different causes: too coarse a grind, not using enough water, water that's not hot enough, not allowing enough contact time between coffee and water.

For espresso, we are talking about grinding coffee very fine, almost to the point where it could be considered a powder. When rubbed between the forefinger and thumb, the feeling of a pinch of espresso has been compared to that of powdered sugar.

If it springs back together, or goes back to its original appearance, you've done it right. If it breaks apart very slowly comes back together (if at all), you've under-extracted the shot. If it doesn't heal at all, you've over-extracted it.

What should crema look like? ›

A brown colour is usually the correct colour for crema. The colour does depend on the coffee you are using however as some coffees will result in a lighter or darker crema. A light yellow and thin crema usually means that your coffee is not so fresh.

Doppio - Italian for “double,” doppio is a double shot of espresso and is the gold standard. Most coffee shops serve a doppio, or double shot, as the default order when you ask for an espresso.

If the pump is failing or the pressure valve is malfunctioning, it might not be able to generate enough pressure. These components can wear out over time, especially in machines that are a few years old. Check for Leaks: Any leaks within the machine can lead to a loss of pressure.

An even extraction is the result of a three-step process for 1) dosing your coffee correctly from your grinder, 2) distributing your coffee in the portafilter, and 3) even, consistent tamping.

If you're not using enough ground coffee for the size of your portafilter basket, the brew time will be too quick. The size of your portafilter basket determines how much is the optimal dose of ground coffee.