Extraction involves bringing the hot water and freshly ground beans together in a way that allows the water to extract all the flavour, aroma and other desirable parts of the roasted coffee beans.

A good extraction is when the correct amount of water passes through the correct amount of ground coffee in the correct amount of time with the correct amount of pressure from machine and Barista.

You should extract no more than 3ml of water per gram of coffee.
E.g. A minimum 9g ground coffee x 3ml of water = 27ml or one shot of espresso, and extraction time should be 25 – 30 seconds.

1. Remove hot group handle and dispense a small amount of water from your espresso machine to purge dirty water. Do not wash your group handle.  
2. Fill your group handle with ground coffee and then tap on bench to collapse. 
3. Tamp evenly with firm pressure. 
4. Wipe rim of group handle of any excess coffee. 
5. Lock group handle into group head.
6. 25-30 ml of espresso should be extracted within 25 – 30 seconds.

Troubleshooting

If your coffee is pouring too quickly it will taste sour with minimal body and crema. To avoid this, have coffee ground finer or increase coffee dose. If your coffee is pouring out too slowly (or is dripping through), it will taste burnt. To remedy this, have coffee ground more coarsely.