Barista Essentials
Double Shot
30-35ml in 25-30 seconds
Time
Colour
Texture
Volume
5-8 secs
Dark Brown
Heavy syrupy drops, before pulling into a heavy, syrupy flow. Gradually, espresso will begin to
lighten in colour & pour rate may increase slightly.
5ml
25-30 secs
Light Caramel
Some slight tailing back under the spout may begin.
35ml
Even flow
Mastering flavour balance hinges on the rate water is allowed to pass through the basket of freshly ground espresso. Correct extraction starts with a delay of 5-8 seconds followed by heavy drops of espresso. These drops should progress into a steady flow while retaining their initial colour & richness.
Up to speed
If water passes through too quickly, the espresso will be bland, flat, & lacking in body. If it passes through too slowly, the espresso will be bitter & over-extracted.
The good grind.
Extraction should stay the same cup after cup. It is achieved by using the correct tamp technique combined with the right grind size. We reduce the variables so the only thing we should ever need to change is the grind adjustment collar on the grinder.
Finer adjustments will result in a slower extraction rate – it’s harder for the water to get through a finer grind.
Coarser adjustments will result in a faster extraction rate – it’s easier for the water to get through a coarser grind.
NB. Keeping your hopper topped up will help keep the beans more stable & improve consistency of extraction.