Get ready, you’re almost there! It’s now time to add some liquid to the grind. Extraction means running water through the coffee grinds to get the flavor out. But before this can happen, you need to ensure you insert your handle correctly.
Now that that step is done, you’re ready to start extracting. Good extraction will start after 5-10 seconds, with the stream showing some resistance around half way up. The espresso stream says a lot about your grind, so keep an eye on how your espresso is filling your cup.
In this lesson, learn how to correctly lock a group handle into a grouphead, the different speeds of water flow and how to recognize the perfect ‘crema’.
This course is perfect for budding baristas or someone wanting to improve their skills and knowledge behind an espresso machine.
Hugh Kelly runs the research and development side of ONA Coffee, Canberra’s largest specialty roaster, and supplier.