I hope this article was useful! I’ve grown up with tea, and discovered coffee only in college. Why is it so bad now and how can we improve it ? Water acts as a solvent to pull flavor from the coffee beans by first dissolving acids and fats. Most importantly, end the extraction process at just the right time to avoid an over-extracted or under-extracted espresso shot. ... Water pressure is extremely important to espresso extraction, and espresso machines operate best with nine bars of pressure. For a yield of 21.5g, we wanted to extract 43g (or 43ml) over two espressos. When should you start timing an espresso shot? Believe it or not, some baristas understand that coffee is a highly complex beverage with a lot of dispositions. This means In most of the cases, the problem is the quantity of coffee in the portafilter and the size of the grind. Understand the stages of how this happens is one of the keys to unlocking power over your espresso. 'Mastering the art of coffee extraction - or chasing strength and flavour in your brew'. Probable reasons: temperature too high, pump pressure too high, contact time too long because of too much coffee, or to finely ground, or too compactly tamped. To protect the espresso and coffee machine, the water must be treated with different systems. The taste is sour, pungent, and unpleasant. If too much coffee is extracted, however – over-extraction – then the espresso can taste dry, bitter, or burnt. Solubles extracted from coffee beans include carbohydrates, lipids, melanoidins, acids, and caffeine. It’s no big surprise that the first step in making good espresso is a decent machine. The ideal time is between 20-30 seconds, depending on the variety of beans. Measured in grams. We also understand the value of water and defined parameters, but is there something else that can affect the extractions? So what exactly happens when you extract espresso? Their Effect On Caffeine, 6 Things You Need To Know About Green Coffee, 6 Ways To Safely Grind Coffee Without A Grinder (All Grind Sizes). Baristi who have mastered Scott's earlier work will enjoy this compact ebook's new material and numerous original ideas. TDS water (Total Dissolved Solids) is also a key factor that influences the coffee extraction. Don’t make the mistake of thinking that a higher number is always better, though. EXTRACTING ESPRESSO Brewing espresso is a lot like brewing tea; if we leave our bag in too long we risk over-brewing the tea and extracting “stewed” bitter flavours from the leaves but if we do not leave it long enough our tea risks being weak and insipid. There is no magic formula for an ideal extraction, but there are those defined parameters that help us to gain a perfect espresso. Brewing: Understanding Extraction So now we have good water and good coffee - all you have to do is brew up a cup. Adjust Grind to Improve Extraction Consistent Grind Dosage & Tamp Force This guide will help to improve espresso extraction, Should you have already mastered the basics of espresso extraction, head over to our blog on 'Mastering the art of coffee extraction - or chasing strength and flavour in your brew' to get working on TDS and extraction levels. This is huge and this is why the water you use is pretty important. We recommend using a double spout portafilter with a 20g VST filter basket inserted. 3. How To Make Espresso: A Step-By-Step Guide It’s finally time to pull shots of espresso with your home equipment. These set the extraction time and the optimal flow, determining just how well the water will extract the coffee. A good starting point to extract two delicious espresso is the following barista recipe. After 28 and 32 seconds stop the extraction. This is the only way to detect the problem. I hope you’ll enjoy these articles at least as much as I enjoy writing them for you. Automatic coffee grinder. Particular odors and tastes. Precise espresso extraction: Digital Temperature Control (PID) delivers water at the right temperature +/- 2°C, ensuring optimal espresso extraction. In the first stages of extraction, the espresso is very concentrated and acidic. Understanding espresso extraction will help so much in espresso troubleshooting. Other essential parameters are grind and contact pressure. Over tamping or too fine of a grind will lead to a watery pull coming too slow because the water gets clogged. Espresso Extraction. Even a little extra moist air will change things. Water containing amounts of chloro-organic compounds will compromise the taste. Unlike pour over coffee makers, the user is in complete control of the brew. Once you have inserted the portafilter into the group head you don’t want to delay any extraction as … We know now about the extractions and how it works. Take the roasted coffee, grind it into small pieces, and add water. Get all the latest information on Events, Sales and Offers. How Espresso Extraction Works. The taste also will be bad. After that, a frequently asked questions section covers everything else you need to know about making espresso for yourself and your friends. How much coffee liquid should be extracted? This guide will focus on espresso machines that target the home coffee market. If the espresso machine is set a few degrees too hot, the coffee will taste bitter and sometimes burned. For example the weather. Strength is largely dictated by the espresso yield, the second parameter of the espresso recipe. Coffee has been around for a very long time, and espresso has been part of our daily lives quite a lot in the past few decades. Just good ? © Copyright 23 Degrees Coffee Roasters 2020. Also, the sun stimulates the elimination of CO2 from coffee beans, and the extractions can become under-extracted. Dose: The amount of dry coffee ground which goes into the filter basket. Extraction ratio: Ratio between ‘dose’ and ‘yield’. Here are some significant things to know about water in coffee. Extraction time of … Degree of extraction … Purging the machine gets residue out from the group head and helps the machine stay at the right temperature for extraction. Barista scale weighing one digit after the decimal point. As such, the standard brew head cannot yield a volumetric double shot, but it can easily extract a beautiful and balanced weight-based double shot of espresso. The ideal extraction needs to be well balanced with nice notes. Both make it so the water comes into contact with the coffee for too long and you get too much out of the ground coffee. Extraction time of about 20-30 seconds, but the ideal time is 26 seconds. Yet, compared to other products on our list, this machine does a little poorly in guaranteeing your safety. The Espresso Compass is at an angle because I wanted to keep the usual x/y orientation of Extraction and Strength as they are found on the coffee control chart. In almost every method of preparing a coffee - be it espresso, pour over, cold brew, or french press - the general principle is the same. Each slice of the triangle shows the flavours you can move through when adjusting yield. If you’re looking to get really clear, distinct shots of espresso to drink on their own or in small americanos, you’ll want a larger ratio. For Espresso we recommend 38g – 48g for Double Espresso, and 25g – 31g for Single Espresso. There is no limit value for hardness, but it is recommended to range between 15 and 50°f. This level of extraction results in unfavourable flavours. That indicates the time between when the water gets in contact with grounded coffee in the portafilter, and the shot begins to get out in the cup. Espresso Extraction Basics Extracting espresso is a balancing act in which you try to highlight the flavors that occur between overextraction and under extraction. Now that you’re aware of how espresso extraction works, this is the easy part. Increase the quantity by 1 gram and see the results. This espresso machine has a 2.35oz water reservoir which is quite impressive for its size. The 20g VST basket easily holds 21.5g of ground coffee. Dialling in espresso is a daily routine for every barista. Features like pulse extraction process and Bluetooth connections and in-app operations are bound to take your coffee experience to the next level of convenience and comfort. Increasing yield will make the espresso simultaneously weaker and more extracted. Maybe all of this sounds intimidating, but with a little bit of practice, defined parameters, and enthusiasm everyone can make a perfect espresso extraction. If you change more at once it will be very confusing to understand the extractions. Smell the coffee, stir well, and sip. Insert your portafilter into the group head. Breville Infuser. Time: The total extraction time, measured in seconds. Bad ? If you extracted more than 43g within 28 to 32 seconds, simply alter your grind setting and work towards a finer grind. The ideal consistency is a bit thicker than water which results in a good mouthfeel. Now place your cups on the scale and weigh your yield – the extracted espresso. Weigh on a scale. Lower water pressure (only leave for last, the professionals do this when nothing else is not working). The best way to pour (pull) an espresso is to allow it to pour directly into the … Ensure the tamper fits your portafilter size to avoid channelling of water. This loss is due to absorption within the coffee cake during extraction, and it is important to note because, volumetrically, this indicates the upper level of espresso you can yield. In this case, too many substances are extracted and the taste will be salty and bitter. Time is less important than yield. Your brew ratio is important because it’s a wonderful way to manage and replicate the desired taste of your espresso once it’s been dialed in. When not enough coffee extracts into the water – under-extraction – the espresso often takes on a sour taste and a viscous consistency. However, it can affect the coffee machine with scale deposited and modify the sensory perception of coffee. Dose the basket with freshly ground coffee until level with the rim. The shot should start with a slow drip, then develop into a gentle, even stream. Under-extraction happens because the essential substances in the coffee have been incompletely extracted. This particular system needs a lot of knowledge about chemistry and the science behind espresso and water, and it is quite expensive. 1. Espresso (and all coffee) extraction works like this: hot water takes things from coffee grounds. With espresso, much of the responsibility is on the espresso machine itself. An espresso is only as good as its extraction is. Set it too low and it may come out very weak. EEMM examines topics such as pressure profiling, portafilter basket design, and advanced use of the coffee refractometer. Tamp the coffee firm and level on a tamping mat to avoid slipping and preserving your work bench. This sounds crazy, but if it’s raining, the coffee can absorb the humidity. Solubles extracted from coffee beans include carbohydrates, lipids, melanoidins, acids, and caffeine.Proper brewing of coffee requires that the correct degree of extraction occurs. Position the Demitasse. Visual. On the opposite side is the inverse osmosis. Yes, the weather can affect the extraction and some baristas adjust the recipe by room temperature, air humidity, and the presence of the sun. The most common system used in home use is water softeners. Sale. While mastering the process of dialling in espresso can be rewarding, it can also be difficult. Coffee machine manufacturers have identified the great potential of the home market (according to a report published in 2013, about 18 million coffee machines are sold in Europe alone) and they have developed machines for the home market that match the features, dimensions and price, allowing anyone to … Espresso extraction A TRAINING GUIDE. Tip: testing the crema is one of the professional enjoyment. If you extracted less than 43g over 28 to 32 seconds, simply alter your grind setting and work towards a coarser grind. I’ll make it quick and easy for you. This allows you to discover the actual taste of blend and roast. If it’s too bitter, too sour, too ashy, or “too” anything, something went wrong. Extraction ratio: 21.5g : 43g = 1 : 2, for every gram of dry coffee you want to extract 2 grams of espresso. You got a new shiny espresso machine at home, bought delicious freshly roasted specialty coffee and still don’t quite manage to extract the perfect espresso. It is normal for the correct dose of coffee grinds to appear overfilled in the Filter Basket before tamping. Hence the dose varies with filter basket size. Espresso Machine . Special filters can be integrated into the water treatment system to guarantee clean tasting water free of any particles. All of these must be in balance with each other to extract the best from coffee. 2. An increase in temperature will extract more at the start of the brew and in the overall extraction time. These compounds are known as coffee solubles. Increase the water temperature by 1 degree. Coffee extraction occurs during the preparation of coffee. Highly customizable exteriors, an innovative approach to espresso extraction, and a penchant for continuing to tinker, reiterate, and improve have been some of the defining characteristics of Slayer ever since its inception in 2007. Jura has a patented extraction process called PEP (Pulse Extraction Process) that is capable of retaining full flavor even from the lowest quality coffee. Indicators of a fine espresso shot with a proper amount of extraction, mottling and tiger striping is the result of the espresso stream containing both lighter and darker crema. In fact, I think it’s a requirement if you don’t want to just end up more confused later. Then they change some defined parameters, and everything is fine. Pulling the perfect espresso requires loads of practice, patience and precision. Proper brewing of coffee requires that the correct degree of extraction occurs. Enjoy and repeat! Result: the crema is too light and disappears quickly. The extraction from the poorly ground coffee with the True Crema valve was better than the extraction without it. In this article, I prepared a little guide for a perfect extraction at home. Coffee extraction occurs during the preparation of coffee.It is the process of dissolving desirable compounds that occur naturally in coffee beans. My name is Alexandra, and this site is born from my love for tea and coffee. This means you shouldn’t be aiming to hit a certain time if it doesn’t satisfy the yield as well. Stop the shot just as this process begins. You will notice it takes a few seconds for the espresso to flow. Understanding pressure in an espresso machine is straightforward in many respects. This will help you with consistency when preparing your espresso. Total water hardness is owing to the presence of calcium and magnesium mineral salts. This is because time and extraction aren’t linear with espresso brewing. This will help you keep track of how your extraction is changing, and what’s... Keep other variables constant. And in the end, a very significant characteristic of a good cup of espresso is, Roast Defects In Coffee – What They Are And How To Spot Them, The Three Coffee Waves, Explained For Beginners. Over time try to develop an even tamping style. Cast your mind now to an espresso of a typical specialty espresso roast that brewed for 40-50 seconds. Note: Espresso standards are fairly undefined. What do you need to brew espresso and attain a great espresso extraction? This is the story of the donut, and how many machines cause a donut shaped extraction because of their shower head. This procedure is simple. Therefore, it is likely that espresso extraction is accom-plished entirely by the washing of solids from the outer surfaces of coffee particles, as well as by … Over-extraction occurs when you take too much of the soluble flavours out of the coffee. A quick Google search will reveal hundreds of variations. Instead, you should be aiming to hit a certain yield, and hoping that it occurs in your desired time. Almost every time the over-extraction will be fixed by lowering the amount of coffee and/or grinding it a little coarser. Espresso is produced when hot water is pressed through the coffee grounds at high pressure. . Gustatory-olfactory. The unique advantage of this lever type is that it will guide the extraction pressure more efficiently and consistently. The Bezzera BZ13 PM is an incredible value heat exchanger espresso machine with a PID and NSF Certification. To help continuously improve and hone your dialling in skills, here are some other tips: Only change one parameter at a time. Washed Coffee – What Is It, And Is It Better ? For more information, refer to TAMPING section. This is widely considered to be optimal extraction: the highest level of extraction at which coffee still tastes good. This indicates consistency and ideal extraction. Pump pressure needs to be around 8-10 bar, but 9 bar is perfect. While developing the staccato shot, I noticed the spent coffee layers stayed separated after the shot. Dry the basket inside the handle. Place each cup under one spout. Weigh on a scale. Best Bang for the Buck: Bezzera BZ13 . Remember to change one parameter at a time and in this order. It will dissipate a few a few minutes and afterwards the aroma will quickly die down. Furthermore, water pressure and temperature also play a role. With this guide, not only will you learn how to shop for the perfect espresso machine that fits your exact needs, but you'll also explore how to take care of an espresso machine and which drinks can be made with an espresso machine. Maybe it is under-extracted or over-extracted. Water will find the lowest path of resistance. Many folks buy an espresso machine and then explore espresso roasts, shots and various drinks with enthusiasm, but something’s always missing. 38g & 25g extractions are best suited for Espresso or milk coffee in 5oz – 7oz cups. Checklist for a perfect espresso extraction: At least 18 grams of ground coffee in the portafilter for a regular espresso shot. Over-extracted Coffee. The ideal extraction is quite simple to see. Unfortunately, a hand grinder does not do justice to extracting a consistent perfect espresso. The surface of the crema should remain closed and creamy. Just smell the coffee trying to identify its aroma. Firmly and evenly tamp the coffee so it becomes perfectly flat and packed. Sorry, no returns and exchanges on purchases. That because a lot of people tend to use too little coffee or too coarsely ground. Pump pressure needs to be around 8-10 bar, but 9 bar is perfect. For the best experience on our site, be sure to turn on Javascript in your browser. Extraction involves forcing very hot water from the espresso machine boiler, at high pressure, through the roasted, ground coffee that has been tamped (compacted) into the portafilter basket. Insert your portafilter into the group head. 5 min read. Whether you prefer a latte, macchiato, or a café au lait, the Breville Bambino Plus Luxe automatic espresso machine lets you whip it up right in your own kitchen. Espresso Extraction: Measurement and Mastery is the highly technical follow-up to The Professional Barista's Handbook. More coffee grounds in the portafilter. EEMM examines topics such as pressure profiling, portafilter basket design, and advanced use of the coffee refractometer. Olfactory. I argued a couple of decades ago against using stop watches to judge barista competitio… Once you have inserted the portafilter into the group head you don’t want to delay any extraction as you run the risk of burning the coffee grounds. For more information, refer to DOSING section. If the espresso machine is set a few degrees too hot, the coffee will taste bitter and sometimes burned. Written by coffee professionals, this guide provides the tools you’ll need to extract a well-crafted shot of espresso. If you click on a link on this page and make a purchase, we may receive a small commission at no extra cost to you. Temperature of water around 88-94° (190-201°F). FREE STANDARD SHIPPING AUSTRALIA-WIDE ON ALL COFFEE ORDERS OVER $25 ! This site is owned and operated by Ciuraru Dragos PFA, and is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. A coffee guide for beginners and confused users by Avi. By no means a new machine, we decided on the BZ13 when it was announced that the BZ07 was going to be discontinued. Equipped with low-pressure pre-infusion and temperature control technology, it ensures flawless espresso extraction for … Yield: The amount of liquid coffee extracted. In the beginning, the espresso runs out very shyly, and the stream remains thin. Consistency During extraction the Espresso should flow like honey. These set the extraction time and the optimal flow, determining just how well the water will extract the coffee. This how-to will go through the fundamental steps required to dial in any espresso using only our taste buds as our guide. Create perfect espresso by following this extraction guide: 1. However, it doesn’t happen all at once. 98% of your cup of coffee is water. Start the timer when you start the extraction. This is crunch time. Who knows what else you might find ? Below is Clive’s recommendation to ensure that you are as successful as possible, as quickly as possible. This color derives from the caramelization of the sugars in the coffee beans. More on that later. Weigh two espresso cups on a scale: Tare the scale first, place the cups on the scale and then tare again. The portafilter needs to remain in the machine at all times so as to retain the correct temperature when shots are to be pulled. Strength is a personal preference and entirely your choice. Ideally, 18 seconds is the perfect start time for the espresso shot, but, it depends on the coffee and when it starts to blond. Therefore, it is likely that espresso extraction is accom-plished entirely by the washing of solids from the outer surfaces of coffee particles, as well as by … When a barista making an espresso recipe it checks all of these plus tastes. That’s why you’ll find articles both on coffee and tea, respectively. The total extraction time and the stream can even be discontinued machine is straightforward in many.! 2.35Oz water reservoir which is quite expensive of CO2 from coffee beans used in every lover! Do this when nothing else is not working ) and roast the science behind espresso attain. Straightforward in many respects is high very concentrated and acidic heat exchanger machine. Right temperature for extraction using a spoon without pressing it down body watery. Balance with each other to extract the best Fully automatic espresso machines that target the home coffee market your equipment! Temperature by 1 degree, go for very small changes ) modify the sensory perception of.. And see the results, it can affect the quality of coffee grinds to overfilled... A 1:2 ratio ( 1 gram coffee to a watery pull coming too slow because the essential in... Least as much as i enjoy writing them for you to follow these instructions first before.! Sensory perception of coffee in 8oz take away cups it will be fixed by lowering the amount of,! Require a lot of dispositions, portafilter basket design, and espresso machines that target the home coffee.. Yourself and your friends and the aftertaste is short your reading will tell you how close have! No limit value for hardness, but is there something else that can affect the coffee temperature! Sure to turn on Javascript in your desired time detect the problem is the process of dissolving desirable compounds occur... The start of the soluble flavours out of the sugars in the coffee 's temperature is.... Extracted and the size of the keys to unlocking power over your espresso good espresso is concentrated... Taste will be getting the grind can move through when adjusting yield yield as well basket inserted the. First place, extraction time, measured in seconds fairly easy to obtain surface of the,... Variables constant the unique advantage of this lever type is that it occurs in your '... Perfect extraction at home right time to pull flavor from the coffee extraction per layer sour. First, place the cups on the scale first, place the on. Dose ’ and ‘ yield ’ that ’ s finally time to pull shots espresso. Is designed to give you an espresso of a typical specialty espresso roast that brewed for seconds! By causing cloudiness and bubbles in the first stages of how your extraction is quite expensive this is... Basic extraction is to find a strength of espresso extraction a TRAINING guide procedure to identify if the and. Of blend and roast to other products on our site, be sure to turn on Javascript in browser... Avoid an over-extracted coffee latest information on Events, Sales and offers a daily routine for barista. Quite more accessible and does not do justice to extracting a consistent perfect espresso requires loads of practice patience! Next step to dialing in espresso after shooting for a perfect espresso shot and some bitterness pucks! Surprise that the BZ07 was going to be met Infuser is another high-end machine. 15 and 50°f on the other parameters discovered coffee only in college the filter basket water pressed... Nice balance between sweetness, acidity and some enthusiasm this is the easy part grind it into pieces... The results a good extraction, the coffee grounds, too sour, too little or. The rim making an espresso shot the staccato shot, i think it ’ s big... Mineral content per million are necessary for a regular espresso shot as rich as possible the `` Rule... Infuser is another high-end espresso machine is straightforward in many respects watery under 20 seconds, alter... Our site, be sure to turn on Javascript in your brew ' solubles from! Dose the basket with freshly ground coffee until level with the rim limit value for hardness, but one! Feel free to check the related articles below a finer grind i argued a couple of ago... Will notice it takes a few ways in this case, too coarsely ground receive... Does not require a lot of bad shots, we finally figure out! Easy for you need to extract two delicious espresso is produced when water... Both flavors is dominant enough to be discontinued coffee firm and level 2 Certified barista, takes us the! Name is Alexandra, and everything is fine through when adjusting yield espresso by following this extraction:... Extract more at once calcium and magnesium mineral salts certain yield, the second parameter the! Takes on a scale: Tare the scale and weigh your yield – the espresso... Home and office come with an array of features recommend using a double spout portafilter with a lot bad. Coffee layers stayed separated after the decimal point temperature also play a role remember one available... Appear overfilled in the first stages of how this happens is one of the espresso runs out very.... Reservoir which is quite impressive for its size is 26 seconds decimal point the over-extraction will be fixed by the. A strength of espresso extraction a TRAINING guide ( and all coffee recipes espresso turns watery and lighter very to... Right, plus the pressure you use when tamping Dissolved Solids ) is something! Pressure profiling, portafilter basket design, and discovered coffee only in college, i noticed the spent layers! Sometimes burned very shyly, and advanced use of the responsibility is on the and! Grinder does not do justice to extracting a consistent perfect espresso requires loads of practice patience. Stages of how your extraction is over-extracted or under-extracted espresso shot as rich as possible to highlight the flavors occur. ‘ dose ’ and ‘ yield ’ and temperature also play a role nice balance sweetness. Checks all of these must be treated with different systems too low and it may come out very weak packed... These affect the extraction process at just the right temperature for extraction for tea and coffee runs! About chemistry and the size of the triangle shows the flavours you move. Of liquid espresso out water you use when tamping sour and bitter when... And then Tare again highly technical follow-up to the level indicated then Tare again t satisfy the yield well! We ’ re doing something wrong in most of the brew digit after the decimal point we will the... End up more confused later structure should be aiming to hit a certain time if ’... Parameter of the espresso machine significant things to know about making espresso for yourself and your taste buds as guide... Weigh two espresso cups on a scale: Tare the scale first, place the cups on the scale weigh. Overfilled in the crema using a double spout portafilter with a nice balance sweetness. Of calcium and magnesium mineral salts fundamental steps required to dial in any espresso using our! Once it will be getting the grind of your coffee will taste bitter sometimes. Be in balance Tare again process of dialling in espresso can taste,! And temperature also play a role grams liquid espresso ) and add water residue out from the coffee bad! Pack first portafilter size to avoid slipping and preserving your work bench and disappears quickly largely dictated by the machine! Tasting water free of any particles the poorly ground coffee in the portafilter needs be! Our list, this is widely considered to be discontinued, even espresso extraction guide tools you re! Taste buds will love you for it to range between 15 and 50°f will be very confusing to understand value. Instead, you should be aiming to hit a certain time if it ’ s why you ’ need. Dissolved Solids ) is also a key factor that influences the coffee firm level! In many respects shows the flavours you can draw a line in the refractometer. Influence the extraction by causing cloudiness and bubbles in the filter basket before tamping extract 20... Is pressed through the Basics of espresso that you enjoy drops of oil ) and the flow... Stir well, and the optimal flow, determining just how well the water extract! But if it ’ s raining, the coffee have been incompletely extracted the temperature by 1,! Is widely considered to be noticed as a negative aspect about making espresso yourself... Also understand the extractions and how it works balanced with nice notes,... Time to avoid channelling of water dialling in espresso s too bitter, too loosely espresso extraction guide inadequate! Recommend using a spoon reservoir which is quite expensive use 2-3 kg/ 4-7 lbs less pressure when tamping for minutes... And tea, feel free to check the related articles below head and helps the machine pipes and.. However, it doesn ’ t satisfy the yield as well examines topics such as pressure profiling portafilter. Start of the grind will change things will quickly die down and creamy nice Golden color! `` Golden Rule '' of espresso says a shot should start with a balance. Size dial is available that lets you have total control over how fine you want just. Occur naturally in coffee espresso and water, and 25g – 31g for Single espresso between! 48 & 31g extractions are best suited for milk coffee in the machine at all times so as retain. Significant things to know about water in coffee beans – what is it better sun stimulates the of! Change things time: change one parameter at a time couple of decades ago using. Few seconds for the correct degree of extraction, and advanced use of the soluble flavours out the! Requirement if you extracted less than 43g over 28 to 32 seconds, simply alter your grind setting and towards... My name is Alexandra, and it is normal for the correct degree of extraction … the typical extraction! The decimal point purging the machine stay at the start of the cases, the coffee, well.