The following guide is intended for our “Super Brazil” blend –  a very flexible blend that produces great results within broad extraction parameters.

However, there is no substitute for the comprehensive Barista Training Courses we offer.

How much coffee should I dose into the basket?
Tamped coffee should be level with the line in the basket.

How much coffee liquid should be extracted?
Espresso = 25ml -35ml, Ristretto = 10ml – 15ml (including crema).

How long should it take to extract Espresso
24 – 30 seconds.

How do I speed up or slow down extraction times?
Grind the coffee coarser to make the extraction take less time.
Grind the coffee finer to make the extraction take more time.

The following guide is intended for our “Super Brazil” blend –  a very flexible blend that produces great results within broad extraction parameters.

This method requires compact scales with 0.1g resolution for measuring ground coffee and also measuring extracted coffee liquid.  We also offer comprehensive training that explains this process in detail.

How much coffee should I use?
We recommend 19 – 20 grams in a double basket, and 12.5 – 13.5 grams in a single basket.

How much coffee liquid should be extracted?
For Espresso we recommend 38g – 48g for Double Espresso, and 25g – 31g for Single Espresso.
38g & 25g extractions are best suited for Espresso or milk coffee in 5oz – 7oz cups.
48 & 31g extractions are best suited for milk coffee in 8oz take away cups.
For Ristretto we recommend 25g – 30g for Double Ristretto and 17g – 20g for Single Ristretto.

How long should it take to extract Espresso?
We recommend an ideal extraction time of 27 seconds for Espresso, however 24 – 30 seconds produces great results.

How do I change my extraction time?
Extraction time (flow rate) should be controlled by adjusting your grind setting.
Coarser grind = Increases flow rate.
Finer grind = Decreases flow rate.

Please note:  This information is intended as a guide for espresso, and is no substitute for the comprehensive Barista Training Courses we offer.

Here are some likely causes of unsatisfactory espresso.

Extraction parameters are incorrect.
Go to our Extraction Guide page.

Grinder dosing chamber needs cleaning.
Remove build up of coffee from all surfaces in dosing chamber.

Grinder blades are worn.
Call for service.

Group Head is dirty (shower screens).
Correct chemical backflushing is required more regularly. Severely dirty screens may need replacing.

Damaged shower screens.
Buckled or perforated shower screens will affect the flow of water through your espresso.  Call for Service.

Handles & baskets are dirty/damaged.
Replace filter baskets that have cracks in the filter or rim.
If handles & baskets are dirty, they require more regular soaking in boiling water & espresso cleaning powder.

Slow water flow through Group Head.
Blocked water filters will restrict water flow through your espresso.  Replace water filter cartridges at recommended intervals, or sooner if necessary.

Please note:  Our barista training courses give Baristas the skills to produce consistently great coffee.

Water is leaking over edge of basket during extraction.
Filter basket rim is damaged. Replace filter basket.
Group seals are worn or damaged. Replace seals.

Brew pressure is incorrect.
Pump pressure should be 9 bar during extraction. Call for service if necessary.

Water filter is clogged.
Restricted water flow through a clogged filter will affect the taste of espresso. Replace your water filter at the recommended interval.

Extraction temperature is incorrect.
The boiler pressure should be 1.0 – 1.2 bar. Higher or lower boiler pressure can affect the taste of espresso.
Clogged water filters can also affect extraction temperature. Replace your water filter at the recommended interval.

Please note:  Our barista training courses give Baristas the skills to produce consistently great coffee.

Consistency is paramount. Customers expect the same great tasting coffee every time. Here are some likely causes of inconsistency.

Dump weight from grinder varies from dose to dose.
Dosing chamber needs thorough cleaning.
Dosing chamber has insufficient coffee.
Incorrect use of dosing lever.

Extraction volume varies from Group to Group.
Volumetrics require reprogramming.

Crema volume varies with each extraction.
Dump weight is inconsistent.

Flow rate varies with each extraction.
Dump weight is inconsistent.

Please note:  Our barista training courses give Baristas the skills to produce consistently great coffee.