How to set up an espresso machine to extract the coffee

Greetings! This is Catch Mind, always living with a motto of “be happy with coffee”. I believe there are many people having difficulties in setting up the espresso machine when they start their own business right after taking a foundation barista class. It seems like they set up their machine with the help of A/S agency or the machine supplier.

 

 

So today, I am going to talk about how to set up your espresso machine. You can’t leave the most important part of your business at someone else’ hand.

 

Things to konw before you set up the eapresso machine

I believe you know about them but just do a quick recap before setting the machine.

 

Extraction timing - There is no DEFINITE extraction time but, 20-30 second is the recommended timing. However it varies depend on the situation.

 

Dosing amount (quantity of coffee for a given filter) - the amount of coffee dosed is deeply related to the extraction time and taste. (assuming that the grind size is uniformed) the more coffee is used, the density in the portafilter increases and makes the extraction time longer.

 

When the dosing amount increase, there will be more substances in your coffee. Which means there will be more variety of flavour you can express. However, the raw cost is something you may want to take consideration of.

 

 

 

Extraction Amount - The extraction amount is related to TDS of coffee. As you all know, when the extraction amount increases, the density decreases. Also, the coffee’s flavour tends to be extracted in order. There’s no clear cut answer to this order but it’s usually from sourness, sweetness to bitterness. The extraction rate will be discussed separately in the next posting.

 

Grind size - The finer the grind size becomes, the surface of bean exposed to water gets larger. Thus the substances in the coffee is being extracted faster.

 

TDS - If you want to make beverage through espresso extraction, an adequate grade of TDS must be maintained. When there is no TDS measuring equipment, you must define the espresso’s density by tasting. 

 

Espresso Extraction Setting Step 1

1. Put the grind coffee in the portafilter and level it parallel. This initial amount in the filter is set as the initial coffee used amount (gram).

2. Regardless of timing, try to extract 30ml

3. Record the timing of extracting 30ml and control the grind size accordingly.

4. For example> if the extraction timing for 30ml is 40 seconds, you may adjust the grinder to make the grind size to finer. In opposite, the grind size must be thicker (for Anfim manual type, there is 4 to 7 seconds difference between one level)

5. You must change the TDS by tasting the coffee accordingly

 

 

If you adjusted from no.1 to no.4 well, I would like to give you an around of applause. But the coffee must taste good to attract customers, right? I suggest you to follow up to no.5 and the espresso setting STEP 2 written below.

 

 

Other than controlling so many different variables at the same time, this is the simple and quickest way to set up an espresso machine.

There is no exact extraction timing, but you may set up depending on the following three factors

 

- Whether the extracted espresso is at right density

- Whether the taste is good (the balance of taste, whether there’s strong bitter taste)

- Whether the texture is right (over or under extraction of coffee)

 

If you take consideration of all the above three factors in choosing extraction time, you wouldn’t face so much problem.

 

 

Espresso Extraction Setting Step 2

During the extraction setting, when TDS is low, you may take the below steps to adjust the TDS while keeping all the other variables fixed.

 

1. Decrease the extraction amount

2. Increase the dosing amount

3. Make the grind size finer

4. when your grind size is finer, decrease the dosing amount (Ex> 17g --> 16g)

5. If the coffee is too bitter, adjust the grind size to thicker and increase the dosing amount.(Ex> 16g --> 17g)

 

Adjusting the grind size to finer size must take place at last because if you change the grind size from the first, all the other setting must change.

 

When the grind size is adjusted to finer size, you may decrease the dosing amount and proceed with tasting test. (ex> 17g --> 16g)

If you taste bitter, adjust the grind size to less finer size, and increase the dosing amount, then proceed with taste testing.

 

When TDS is too high (coffee is too dense), you follow the no. 1 to no, 5 in STEP 2 adversely and adjust accordingly.

 

 

Grind size and extraction,

When the coffee’s grind size gets smaller, the exposure surface become larger. Thus, when the other variables are uniformed, you can extract more substances in shorter time

 

If the extraction time gets longer, the bitter taste of coffee starts to reveal. An adequate bitterness in coffee helps in balancing the taste but, excessive bitterness will damage the overall balance and give dryness in mouth.

 

When you are setting up an espresso machine through adjusting the grind size, you should know how to feel the coffee’s texture by tasting it. Because the minimum grind size of the coffee is where you start to taste bitterness.

 

 

Under and over extraction,

Usually, coffee’s substance (solid) is being extracted in a degree of 18 to 22%, and considered as ideal. Extraction under 18% is called ‘under extraction’ and higher than 22% is called ‘over extraction’.

Yet, when there is no problem in texture and taste, coffee extracted under 18% or over 22% can be considered as normally extracted coffee. In sum, 18-22% is not the definite rate.

 

Under extraction and over extraction cause problem in coffee’s texture. There may be a difference in the strength but, under extraction gives dryness in your mouth. In opposite, over extraction you will feel rough and stickiness underneath your tongue.

 

In Conclusion,,,

 After drinking coffee,

 *If your mouth feels dry or astringent

 *If the taste is too bitter

 

If so, you must re-check your espresso machine’s extraction setting. Of course it’s given that your machine is clean.

 

 

It may be easy to set up the machine to extract 25 to 30 ml 20 to 30 seconds. Then it is good to check the taste and texture of the extracted coffee

 

Few cafes in my neighbourhood have many regular customers despite them being just “small neighbourhood stores”. I have visited the stores and I found out that their coffee texture was not bad and the extraction was consistent, other than the good taste.

 

Thank you. And be happy -

 

2019/05/02 - [행복한 커피] - Discussion on the over extraction, under extraction and the extraction scheme of the coffee

2019/03/22 - [행복한 커피] - The standard of the ideally extracted coffee

2019/03/13 - [행복한 커피] - The taste of over extracted, under extracted and the well extracted coffee