If these rules are not heeded, then one will get anything
but a perfect espresso, because:
if the amount of ground coffee is less than 7 grams
an insufficient amount exists for extraction weak and watery
if the grain size distribution is too coarse
neither the solid nor the colloidal parts will be extracted weak and watery
if the ground coffee is not compacted
the colloidal parts will not be extracted weak and watery
if the coffee is too coarsely ground weak, watery, barely aromatic, sour, bitter
considerably less than 25% will be extracted and unpleasant, the aftertaste will not last long
if the water temperature is less than 97 Degrees Celsius
the extraction will be reduced predominantly sour
if the water does not have a minimum pressure of 9 bar
the colloidal particles will not be able to be extracted predominantly bitter
if the water temperature is much above 97 Degrees Celsius
the coffee will become scorched during the extraction bitter and woody, will smell charred
its a science and trial and error to get the right/perfect cup. due to where u live (atmospheric pressure) and temp/humidity. read this for a better understanding
http://www.coffeekid.com/files/2/xproject.pdf
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