manual

21
English
TIPS FOR GREAT RESULTS
Shot Volume
The brew group and boilers are heated. The
fresh coffee has been ground, dosed into the
portalter, expertly leveled, and precisely
tamped. Now comes the moment of truth:
brewing!
For the best espresso, never extract more
than a single shot (1 oz.) using the small lter
basket or a double shot (2 oz.) using the
large one. Brewing more will overextract the
coffee and result in thin, bitter espresso.
As it pours, perfect espresso is a deep
reddish brown with a thick texture like
honey running off a spoon. It often forms
what are called mouse-tails, or thin syrupy
streams. As increasingly bitter and acidic
compounds are extracted, the espresso pour
will begin to lighten; in some cases, the pour
will become almost white. Expert baristas
will watch the pour carefully and quickly stop
brewing if it starts to lighten.
Espresso Ristretto is espresso brewed with
less than normal shot volume. Prepare the
espresso machine to brew a double shot, but
stop brewing when only 11/2 ounces have
been extracted. What you’ve done is restrict
the pour to include only the most avorful
and least bitter coffee oils and essences.
Extraction Rate
Decades of experience have shown that the
best espresso – whether a single or a double
shot – takes about 20–25 seconds to brew.
If your espresso is brewing much faster or
slower than 20–25 seconds, and your tamping
technique is good, adjust the grind! Grind
ner for a slower extraction rate, and coarser
for a faster one. Keep the dose and tamp the
same.
Coffee is sensitive to the ambient humidity
and will absorb moisture readily. This
will affect the extraction rate. In a humid
environment, the extraction rate will slow
down; in dry conditions, the extraction rate
will speed up. You may nd yourself adjusting
the grind according to the season – or the
day’s weather.
Some grinders do not allow the ne
adjustments necessary to correct the
extraction rate. The best solution is to invest
in a quality burr grinder. If this isn’t possible,
experiment with the tamping pressure. Tamp
with less force for a faster pour, and more
force for a slower one.
The Golden Crema
A mark of ne espresso is crema, the dense
golden foam of emulsied coffee oils that
captures the essence of coffee avor. Good
crema should be thick and cling to the side of
the cup when it’s tilted; the best crema should
be able to support a sprinkling of sugar for
nearly 30 seconds.
Troubleshooting Espresso As It Brews
As it pours, if your espresso…
… has more of a cinnamon color, instead of
being deep brown:
• make sure your brew group and boilers
are fully heated
• use a less acidic blend of coffee
…is whitish with thin brown streaks:
• review your tamping technique – the
tamped coffee has fractured, or a gap has
developed between the coffee and the side
of the lter basket
…is thin and fast-owing:
• review your tamping technique – the tamp
may not be rm enough to provide an
even resistance to the brew water
• use a ner grind
• check coffee freshness
…barely dribbles out the portalter:
• review your tamping technique – the tamp
could be too rm
• use a coarser grind
Espresso extraction technique