Four Signs of a Bad Espresso Extraction

You have the state-of-the-art espresso machine and grinder. You took barista training offered by your parents at Christmas. You have fresh 3.8% milk to practice making latte art.

But if you don't know how to analyze the espresso that flows from your awesome machine, you'll never get coffee that tastes worthy of the price you paid. Here are some easy-to-observe indicators during extraction to ensure your espresso is nothing less than perfect and that the grind, coffee quantity and your equipment is on point.

Coffee comes out from the portafilter 

The problem: when you start the extraction, there is coffee overflowing from the portafilter.

The cause: This can mean several things. Your portafilter could be inserted incorrectly, or you may have put too much coffee in the filter.

The solution: The portafilter should be level with the machine and you should feel resistance before it stops rotating upon insertion. The quantities of coffee to put in the filter vary from one machine and from one blend to another, but as a general rule, it should be around 6 to 8 g for a single dose and 12 to 16 g for a double dose.

The coffee drips drop by drop

The problem: the espresso flows very slowly, even drop by drop, and the crema is very dark.

The cause: the coffee grind is probably much too fine.

The solution: if you have your own grinder at home, simply coarsen the grind. You may have to spend a few minutes with trial and error, but it's worth it. If you buy your coffee in a neighborhood store that grinds it on site, ask the employee there to grind it a little coarser than you usually ask. If you buy your coffee already ground in a bag, opt for a coarser grind next time.

The coffee flows too quickly 

The problem: unlike number 2, the espresso flows very quickly, makes bubbles and the crema is very pale.

The cause: the grind is probably too coarse.

The solution: follow the same instructions as in number 2, but always opt for a thinner grind! Adjust your grinder little by little at home, or buy or request larger ground coffee.

The coffee tastes burnt 

The problem: you notice a burnt taste in your coffee.

The cause: the coffee was pressed too hard in the portafilter, or your equipment is dirty.

The solution: press the coffee gently! The pressure should not exceed thirty pounds. If this doesn't mean anything to you, tell yourself that if you start putting physical force into your movement, you're probably pressing too hard. If the burnt taste persists, check your filter holder and the machine's diffuser group. Are there coffee residues there? With accumulation, they can quickly induce a burnt aroma. Give them a good wipe with a Teflon brush and, if necessary, completely clean the infuser group.

A little extra tip

Avoid using the water wand too often to fill your teapots. This quickly decreases the amount of water in the boiler, making it much more difficult for the espresso machine to control the water temperature. The coffees will therefore be poorly brewed subsequently due to the lack of consistency of the temperature!