THE
PERFECT COFFEE
Hazel-shaded cream color dark to reddish hazel, sometimes
with dark brown stripes. Cream thickness 3/4 mm fine grained
and long lasting dense body
aromatic, full sweet and perfumed, like chocolate. Stays
long on the palate.
METHOD
Dose 7.5 to 8 g
Water temperature 92/95°C
Pump pressure 9.5 atmospheres
Grinding adjusted for extraction time of 15-20 seconds
Pressed 18-20 kg (manual)
Water treated by an efficient water softener
Perfect cleaning of diffusers, filters and filter-holders.
UNDER-EXTRACTED ESPRESSO COFFEE
Clear hazel-cream colour, thin and evanescent, its not very
consistent large bubbles present no body little aroma weak
taste.
CAUSED
Dose less than 7 g
Temperature of water < 88°
Pump pressure < 9 atmospheres
Coarse ground
Lightly pressed
Extraction time < 15 seconds
OVER-EXTRACTED ESPRESSO COFFEE
Dark brown, Mahogany Cream colour with stripes. Thin cream
or presence of central hole. Tendency for cream to withdraw
rapidly towards the edge of the cup forming a black ring.
Strong, bitter astringent flavor little aroma.
CAUSED
Temperature of water > 95°C
Dose over than 8 g
Pump pressure > 10 atmospheres
Too fine grind
Heavily pressed
Extraction time > 35 seconds
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