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EXTRACTION GUIDE
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
Brew
Keep the filter basket
clean to prevent
blockages. Without
Double
ground coffee in the filter
LOCK TIGHT
basket, lock the portafilter
into the machine and run
hot water through by
pressing single or
double cup.
OVER EXTRATED
BITTER • ASTRINGENT
BALANCED
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
20
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
TURN
INCREASE
GRIND AMOUNT
Adjust & re-test
Adjust & re-test
Tamp using 30–40lbs
(15–20kgs) of pressure.
The top edge of metal cap
on the tamper should be
level with the top of the
filter basket AFTER
tamping.
ALWAYS TAMP TO LINE
Trim the puck to the
Adjust & re-test
right level using the
Razor
precision dose
™
trimming tool.
GRIND
Too fine
Optimum
Too coarse
OVER EXTRACTION
• Flow starts after 15 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
TURN
Grind
15s
Adjust & re-test
ALWAYS TAMP TO LINE
Adjust & re-test
GRIND DOSE
Too much
Use razor to trim
8-11g (1 cup)
16-19g (2 cup)
Too little
Increase dose & use razor to trim
SOLUTIONS
Grind
15s
DECREASE
GRIND AMOUNT
Adjust & re-test
Tamp using 30–40lbs
(15–20kgs) of pressure.
The top edge of metal cap
on the tamper should be
level with the top of the
filter basket AFTER
tamping.
Trim the puck to the
right level using the
Razor
precision dose
™
trimming tool.
TAMP
Too heavy
30–40lbs
(15–20kg)
Too light
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