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CORRECT EXTRACTION
• Flow starts after 8–12 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
AFTER EXTRACTION
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
blockages. Without
LOCK TIGHT
ground coffee in the filter
basket, lock the
portafilter into the
machine and run hot
water through.
UNDER EXTRACTION
• Flow starts after 1–6 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
SOLUTIONS
EXPERIMENT WITH GRIND:
• Grind needs to be finer
for a slower extraction.
• Ensure you are controlling the dose.
Adjust & re-test
Tamp using 15–20kgs
of pressure. The top
edge of cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
ALWAYS TAMP TO LINE
Adjust & re-test
OVER EXTRACTION
• Flow starts after 12 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
SOLUTIONS
EXPERIMENT WITH GRIND:
• Grind needs to be coarser
for a faster extraction.
• Ensure you are controlling the dose.
Adjust & re-test
Tamp using 15–20kgs
of pressure. The top
edge of cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
ALWAYS TAMP TO LINE
Adjust & re-test
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