KitchenAid KES2102ER Manual download pdf (Page 21)

21

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TIPS FOR GREAT RESULTS

Shot Volume

The brew group and boilers are heated. The

fresh coffee has been ground, dosed into the

portalter, expertly leveled, and precisely

tamped. Now comes the moment of truth:

brewing!

For the best espresso, never extract more

than a single shot (1 oz.) using the small lter

basket or a double shot (2 oz.) using the

large one. Brewing more will overextract the

coffee and result in thin, bitter espresso.

As it pours, perfect espresso is a deep

reddish brown with a thick texture like

honey running off a spoon. It often forms

what are called mouse-tails, or thin syrupy

streams. As increasingly bitter and acidic

compounds are extracted, the espresso pour

will begin to lighten; in some cases, the pour

will become almost white. Expert baristas

will watch the pour carefully and quickly stop

brewing if it starts to lighten.

Espresso Ristretto is espresso brewed with

less than normal shot volume. Prepare the

espresso machine to brew a double shot, but

stop brewing when only 11/2 ounces have

been extracted. What you’ve done is restrict

the pour to include only the most avorful

and least bitter coffee oils and essences.

Extraction Rate

Decades of experience have shown that the

best espresso – whether a single or a double

shot – takes about 20–25 seconds to brew.

If your espresso is brewing much faster or

slower than 20–25 seconds, and your tamping

technique is good, adjust the grind! Grind

ner for a slower extraction rate, and coarser

for a faster one. Keep the dose and tamp the

same.

Coffee is sensitive to the ambient humidity

and will absorb moisture readily. This

will affect the extraction rate. In a humid

environment, the extraction rate will slow

down; in dry conditions, the extraction rate

will speed up. You may nd yourself adjusting

the grind according to the season – or the

day’s weather.

Some grinders do not allow the ne

adjustments necessary to correct the

extraction rate. The best solution is to invest

in a quality burr grinder. If this isn’t possible,

experiment with the tamping pressure. Tamp

with less force for a faster pour, and more

force for a slower one.

The Golden Crema

A mark of ne espresso is crema, the dense

golden foam of emulsied coffee oils that

captures the essence of coffee avor. Good

crema should be thick and cling to the side of

the cup when it’s tilted; the best crema should

be able to support a sprinkling of sugar for

nearly 30 seconds.

Troubleshooting Espresso As It Brews

As it pours, if your espresso…

… has more of a cinnamon color, instead of

being deep brown:

• make sure your brew group and boilers

are fully heated

• use a less acidic blend of coffee

…is whitish with thin brown streaks:

• review your tamping technique – the

tamped coffee has fractured, or a gap has

developed between the coffee and the side

of the lter basket

…is thin and fast-owing:

• review your tamping technique – the tamp

may not be rm enough to provide an

even resistance to the brew water

• use a ner grind

• check coffee freshness

…barely dribbles out the portalter:

• review your tamping technique – the tamp

could be too rm

• use a coarser grind

Espresso extraction technique

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