How to Fix Espresso Extractions: Timing, Taste & More

Summary

In this video, AJ from Whole Latte Love addresses common issues espresso enthusiasts face, offering practical solutions for improving shots. He covers topics like grind size, shot timing, and the balance between sour and bitter flavors. AJ explains the importance of consistency, proper dosing, and how to troubleshoot problems like lack of crema or channeling. Whether you're dealing with under or over-extraction, AJ provides tips for adjusting grind size, dose, and brewing temperature. His advice helps viewers achieve balanced, repeatable results and highlights the subjective nature of espresso taste.

Takeaways

• 😀 Consistency is key when making espresso. Controlling variables like grind size, dose, and tamping ensures more predictable results.
• 😀 If your espresso shot runs too fast, grind finer; if it runs too slow, grind coarser. Always make one change at a time.
• 😀 Coffee dose should be consistent, ideally between 15 and 18 grams for a standard double basket. Use a scale for precision.
• 😀 For a standard double shot, aim for 2 ounces of espresso in 20 to 30 seconds. If using a scale, target a 1:2 weight ratio (e.g., 18 grams of coffee = 36 grams of espresso).
• 😀 Taste is the ultimate guide for espresso shots. Adjust grind size or dose to match your personal preference for flavor and extraction.
• 😀 Sour espresso is often a result of under-extraction, which can be corrected by grinding finer, increasing brew temperature, or pulling a longer shot.
• 😀 Bitter espresso usually comes from over-extraction. To fix this, try grinding coarser, shortening the shot, or lowering the brew temperature.
• 😀 Fresh beans, medium to dark roasts, and robusta beans produce more crema, but the amount of crema isn't always an indicator of a good shot.
• 😀 Crema isn't necessary for a good shot, and its absence doesn't mean something is wrong. It's just a visual byproduct of espresso brewing.
• 😀 Channeling is when water finds an uneven path through the coffee puck, causing under- and over-extraction. It can be prevented with better grind distribution, tamping, and puck preparation.

Q & A

Why is consistency so important when making espresso?

Consistency is crucial because controlling variables like grind size, dose, and extraction time helps ensure you get repeatable and desirable results. Small inconsistencies can lead to variations in taste, making it harder to achieve a perfect shot.

What should I do if my espresso shot is running too fast?

If your shot is running too fast, you should grind your coffee finer. This increases the surface area of the grounds, slowing down the extraction process, allowing more time for the coffee to develop the right flavors.

What if my espresso shot is too slow or not coming out at all?

If your shot is too slow or not coming out, you need to grind coarser. A coarser grind will reduce resistance, allowing water to flow through the coffee more easily.

How do I know how much coffee to use in my espresso machine?

Most standard double baskets hold 15-18 grams of coffee, but you can adjust the dose within this range depending on your preferences. Make sure to maintain consistency with your dose to ensure repeatable results.

What is the ideal shot weight and timing for a double espresso?

For a double shot, aim to extract around 2 ounces (60ml) of espresso in 20-30 seconds. Alternatively, if you have a scale, aim for a 1:2 coffee-to-espresso weight ratio, meaning if you use 18 grams of coffee, you should extract around 36 grams of liquid espresso.

What is the difference between sour and bitter espresso, and how can I fix them?

Sourness usually results from under-extraction, which can be fixed by grinding finer, pulling a longer shot, or increasing the brew temperature. Bitterness comes from over-extraction, which can be addressed by grinding coarser, shortening the shot, or lowering the brew temperature.

How does the freshness of beans affect the crema in my espresso?

Fresher beans tend to produce more crema because they still contain more carbon dioxide, which creates bubbles when released during extraction. However, dark roasts tend to produce more crema initially but also degas faster, reducing crema over time.

Does more crema always mean a better espresso shot?

Not necessarily. While crema can be an indicator of proper extraction, having a lot of crema doesn't guarantee a better shot. The taste of the espresso is the most important factor, so don’t worry too much about the amount of crema.

What is channeling in espresso, and how can I prevent it?

Channeling occurs when water finds a path of least resistance through the coffee grounds, leading to uneven extraction. To prevent it, ensure consistent grind distribution, tamping, and water flow. Using a bottomless portafilter can help identify channeling issues.

How do I correct channeling if it happens in my shot?

To correct channeling, first check your grind size and tamping technique. Ensure the coffee grounds are evenly distributed in the portafilter. If channeling persists, try a coarser grind to reduce excessive resistance or adjust your tamping technique for better evenness.