Extraction (for Coffee Machines)
Approx - 30mls in 25 seconds
There are many variables that can affect the extraction timing when making espresso – water quality, type of bean, type of roast, grind size, dosage, tamping pressure, type of machine and most importantly, the human element. See Grinding and Tamping to ensure these variables are performed correctly before creating the perfect extraction.

Extraction Steps:

• Grind freshly roasted coffee and dose the filter basket in the group handle.
• Using the tamper, press straight down on ground coffee with approx 15kg of pressure. Twist tamper to polish the coffee surface.
• Fit the correctly dosed and packed group handle tightly into the group head and activate the coffee switch. There may be a 5 second delay before any liquid is visible.
• At the start of the extraction you should see a dark coloured liquid appear for at least 5 seconds; the flow should resemble the shape of a mouse tail.  The flow should be constant; it should not stop and start again.
• As the volume gets closer to 20ml, the coffee will become lighter in colour and crema should appear on top of the espresso shot.
• If all elements (such as grind type and tamp pressure) are correct, you should have an extraction of 30ml of espresso in approximately 25 seconds.
• The shot should have between 5-10mm of golden crema floating on the surface of the coffee.
  

Tips for Extraction

• Make  sure you always purge hot water through the group head. This brings hot water to the brewing head, stabilizing the water temperature and at the same time clean flushes the group head.
• Start the extraction method within five seconds of locking the group handle into position; otherwise you will start burning the coffee.
• Check the flow of espresso, which should form the shape of a mouse tail.
• The flow should take approximately 25 seconds for 30ml.
• The colour of the extraction starts dark brown and lightens to caramel towards 20 seconds.
• A golden crema should be visible on top of the dark brown coffee.