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EXTRACTION GUIDE
CORRECT EXTRACTION
Within
Espresso Range
• Flow starts after 8–12 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
• Extraction takes 25–30 secs
AFTER EXTRACTION
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
FILTERSIEB
SPÜLEN
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
blockages. Without
ground coffee in the
filter basket, lock the
portafilter into the
machine and run hot
water through.
12
UNDER EXTRACTION
Under
Espresso Range
• Flow starts after 1–7 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
SOLUTIONS
Grind Finer
TURN
Tamp using 10-15kg
of pressure. The top
edge of metal cap on
the tamper should be
level with the top of the
GRIND SIZE
filter basket AFTER
FINER
tamping. Remove the
dosing funnel from the
portafilter then trim the
Adjust & re-test
puck to the right level
using the Razor
precision dose
trimming tool.
OVER EXTRACTION
• Flow starts after 12 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 35 secs
SOLUTIONS
TURN
GRIND SIZE
COARSER
Adjust & re-test
™
Over
Espresso Range
Grind Coarser
Tamp using 10-15kg
of pressure. The top
edge of metal cap on
the tamper should be
level with the top of the
filter basket AFTER
tamping. Remove the
dosing funnel from the
portafilter then trim the
puck to the right level
using the Razor
™
precision dose
trimming tool.
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