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The Espresso Compass

The document discusses espresso extraction and how to achieve an even extraction. It provides descriptions of under-extracted, balanced, and over-extracted shots. It recommends distributing grinds evenly, using a good grinder and tamper, and adjusting grind size but not dose to increase extraction yield in a balanced way.

Uploaded by

Pablo Alpuín Varela
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© © All Rights Reserved
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711 views1 page

The Espresso Compass

The document discusses espresso extraction and how to achieve an even extraction. It provides descriptions of under-extracted, balanced, and over-extracted shots. It recommends distributing grinds evenly, using a good grinder and tamper, and adjusting grind size but not dose to increase extraction yield in a balanced way.

Uploaded by

Pablo Alpuín Varela
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Espresso Compass

BaristaHustle.com
• Under-extracted and Strong

• SweetSpot

• Over-extracted and Weak

Overwhelming
Salty
Sour
Strong

Robust Thick

Plump
Transparent
Sweet
Strong
Balanced

Overwhelming Substantial
Fruity
Balanced
Intense Creamy
Salty Ripe Nuanced
Sour
Generic Fluffy
Slender
Quick Finish
Delicate Dry
Bland Thin Bitter Empty
Bitter
Strength Bitter Watery
Dry

Watery

Extraction

lmprove your extraction lncrease your extraction When adjusting yield,


by distributing grinds eventy, by making it more even or using a do not change the dose.
and using agood grinder/ finer grind setting (time increase). Time will change as a result.
flat and snug tamper/\JST baskets/ Don't grind too fine or extraction will Only adjust grind ifyour shot time
awell developed roast become uneven and decline. is too far off

A more even (improved) extraction is always


lfyou're tasting bitterness and soumess
desirable because it
together, your extraction is likely uneven
-creates a larger sweet spot (green)
because they can co-exist there.
-allows far richer and sweeter espresso
An even extraction has more room far Barista
-intensifies positive and unique flavours
expression and exploration of the coffee's
-diminishes negative and generic flavours
unique flavours without distraction.
-is more efficient

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