Understanding Coffee Extraction Defects from an Espresso Machine

In this video here at Artisti Coffee Roasters we take a closer look at the coffee puck and things we can look at to help identify problematic issues within a coffee extraction. Loading a handle to run a beautiful coffee extraction through an espresso machine takes a little bit of care and with some of our advice here you'll be nailing them in no time.

We hope you enjoy the video and if you have any questions please drop them in the comments as we'd sure love to hear them!

Thanks so much for watching! 🤟

☑️ Instagram - @artisticoffeeroasters #artisticoffee #artisticoffeeroasters
☑️ Check out some of our other videos below

/// WATCH 📺
La Marzocco Linea Mini Review:

/// WATCH 📺
Using Brew Recipes:

/// WATCH 📺
Delta Coffee Press v's AeroPress:

/// WATCH 📺
Isomac Tea Due Espresso Machine Review:

#brewcoffee #makecoffee #barista #cafe #coffeeshop

[scott-wright]

I've been looking up and down throughout the net to find exactly a video like this. Super easy to understand and some great tips. Cheers!

[MichaelKire]

This is the first time i've come across the different outcomes from extraction defects in such a deep level and told nice and easy to understand. Thumbs up!

[stereoboost]

I never thought drinking coffee is this complicated lol i realized only after i got my own espresso machine

[thenigelfinley]

I would have liked to see some close up shots and using a naked porta filter. Other than that it was a pretty good explanation.

[ArtistiCoffeeRoasters]

Hit a thumbs up if you want to see more coffee related videos like this! Subscribe, become a part of our coffee community and help us keep doing what we love. Thank you :) 👍

[sushimamba]

Finally, someone who actually knows a lot about making great coffee...

[Abminatin]

Amazing. Just tried your technique and went from constant under-extraction to a perfect extraction. Thanks so much.

[cptbaker]

It's crazy how far we've come in 4 years since this video and how on point it was, even back when WDT's and DTs weren't widely used, now it's just common knowledge even at beginner levels. Love the vid, as it's just as relevant, if not more today than when it first came out ❤☕❤

[kyledarrenhanson]

Excellent video, more of this in-depth real world is appreciated.

[adamward]

I love how you are thinking deeply about distribution...and how you use a tapping technique to settle the grinds properly. There is another way to extract a puck though. I've used and owned many machines and have pulled thousands of shots to qualify this...once I started using pure manual machines (no springs) I discovered that creating pressure through the swelling of the puck in the confined space is a great method. It allows you to preinfuse and steep properly...because after you've preinfused and swollen you can start and stop without consequence. This allows you to create stages of extraction, speed and pressure...allowing you to emulsify the best oils early. This method means you don't weigh the beans...instead the volume after tamping is integral...and that's a good skill to aquire because there are many roast that tamp and behave differently. In this method you only tamp any given roast until you feel a bit of push back. Nice video.

[suenovak]

Wow, well done, I have a home Barista express machine, grinds the beans, etc, but I am still trying to perfect my coffee, 6 months down the line, I have never though too much about this aspect, determined to give it a try, I was starting to miss my Aldi Coffee were always consistent🤦‍♀️

[ksoman]

This is a very good video with no pretentiousness that many other "espresso" videos have on YouTube. Big thank you!

[BrettYoakum]

That was by far the best example of how coffee distribution can affect the outcome that I've seen yet

[MatthewJL]

This video is outstanding. I have exactly this issue with inconsistent underextraction and burnt edges around the puck. Thanks so much!

[dreaminez]

This helps, thank you. Sometimes I pull a really fast shot (<10 seconds) with a really fine grind. I think my grind was so fine the water pressure split the puck.

[alexcrouse]

Even with engine noises and an echo, your presentation was perfectly understandable and clear as a bell!

Fantastic work. Thank you!

[ashleyslingers]

Loved how that technique made such a difference

[christinescurr]

Thanks SO much, your great presentation has confirmed what I feel has been happening with my home espresso machine. The grind is correct, but the auto tamp on my machine isn’t and it’s causing weak spots and especially at the edge around the filter basket. From now on, I’ll manually make sure the coffee in the basket is ready for extraction as you’ve described.

[williambennett]

Excellent. in all the videos I have seen on coffee I have not seen much or any focus on this subject matter which as demonstrated has a substantial impact on the outcome. Great advice. Thanks.

[geoffdyke]

Great Job. The best analysis on coffee extraction defects.