OVER-EXTRACTED ESPRESSO COFFEE




Dark brown, mahogany
Cream colour
With stripes.
Thin cream or presence of a central hole.








Tendency for cream
to withdraw rapidly
towards the edge of the cup
forming a black ring
Strong, bitter astringent flavour
Little aroma
CAUSE
  • Temperature of water > 95°C
  • Pump pressure > 10 atmospheres
  • Too fine grind
  • Heavily pressed
  • Extraction time > 35 secs

CHECKS TO BE CARRIED OUT

  • Check grinding and grinding blades’ wear
  • The ground coffee portion may range between 7.5 gr and 8.5 g
  • Is the batcher clean?
  • Is water temperature between 90-95°C ?
  • Is the supply between groups uniform?
  • Is pump pressure at 9 atmospheres?
  • Are the diffusers clean?
  • Are the filters clean?
  • Are the filter-holders clean?