Demonstration of a Perfect Espresso Extraction

An example of a good coffee espresso extraction.

A visual demonstration of what the perfect coffee extraction looks like on your espresso machine.

Looking on information on how to pull the perfect shot? This basic video demonstrates what a good coffee extractions looks like out of your espresso machine.

*Perfect extraction: the perfect espresso extraction may take 4-6 seconds to come out of the spouts after starting the extraction. The extraction should start with small drops or a fine stream of coffee followed by a slow flow of coffee.

*Under extracted coffee (too fast): an under extracted shot will ‘gush’ out of the espresso machine at a fast and uncontrollable rate. The coffee will typically taste sour and weak.

*Over extracted coffee (too slow): an over extracted shot will flow very slow and usually drip taking a long time to extract (usually over 30-seconds).

This video and suggested parameters are just a basic guide of an example of a good espresso extraction and are designed for those at home or new baristas learning to make coffee. They are a guide only and the information may not apply to all types of styles of coffee.

[ManarAleryani]

Finally! Something less than 30 mins 😁

[Marrow]

You can't judge an extraction based on how it looks, especially without a bottomless portafilter.

The slow trickle wouldn't necessarily be overextracted. In fact if you stopped the shot at 30 seconds you'd have a very low brew ratio that would likely be underextracted. Even extracting that shot to a 1:1.5 or 1:2 would unlikely to be overextracted even if it took 40 seconds or so to get there. The 'underextracted' shot wouldn't necessarily be underextracted if you ran enough water through the puck either. Aside from the terminology being used incorrectly as explained above (a fast shot s not underextracted; a slow shot is not overextracted), there would be a range of good extractions that you can achieve at different brew ratios and flow rates. The best shot wouldn't necessarily take 30 seconds.

In short, the only way to judge a shot is to taste it. If you know the weight of the grounds you're putting into the portafilter (or the 'dose') you can aim for a brew ratio which gives you a consistent extraction to aim for (weight of the shot) and this has more influence over extraction yield compared to shot times and too fast/too slow ideas. So if you taste it and it's sour (possibly/likely underextracted) then you can increase the ratio (weight out) or grind finer to increase extraction (which will slow the shot down), and if it's bitter (not necessarily overextracted) you can grind coarser or decrease yield....though there is a point where you get bitterness just after sourness before getting into the good extraction zone.

[kokkinng]

Great video and the explanation’s spot on.

[drharjit]

Thanks for making and sharing this video.

[summerdude]

Thanks for the tips. Knowing what to look for makes getting started a lot easier. I've moved to ratios and scales myself but have trouble knowing at what point to start timing. I have a Berville (sage) Bambino and notice it takes a couple seconds from when i push the button to when i can hear/feel the pump going. as well as the first few seconds are a programmed pre-infusion. should i be timing from the time i hit the button? hear the pump start? or hear it move from pre-infusion to extraction? thanks!

[dorukzorlu]

hello thanks for the great demonstration! i wanted to ask something. sometimes when i am pulling a double shot with two separate espresso cups, one of the cups get more liquid than the other. why could that be? i am trying to tamp the espresso evenly. i am not sure why could that happen. maybe is related to the levelness of the espresso machine?

[yuriythebest]

thanks for the video, but I don't understand where the 30 second number is taken from, even in your video the extraction lasts 10-15 seconds, after which the water becomes white.

[markkelly]

Thanks for sharing 👍 good explanation 🙂

[donalehandrs]

Thanks for the great video!

I want to ask. I know you said the timer starts when you press the button. But what if you have pre-infusion? how does it affect the time?

Thank you

[JimSollows]

You said 30 seconds from the time you hit the button. I’ve seen others say 30 seconds from the first drop of espresso due to variations in equipment. Which is correct?

[mohammedshaheen]

What should be the grinder settings? And how many grams in

[JackJonner]

Just learned how to get a good extraction and have been diagnosed with Afib so I should avoid coffee in case it triggers an episode which could lead to a stroke.
Don’t know whether to laugh, cry or extract a shot. 😅 😢 😊

[DDDD-hvub]

I have this machine and I was beginning to think that a good extraction was impossible. Honestly, Id settle for that under extracted shot. At least it had crema, Im essentially pullung very dark brewed coffee from mine.

[JD]

Home based baristas dont use scales?!?! Or ratios?!?!

[joeahluwalia]

30 seconds for 18 grand of beans? Mine is like 15 seconds. More than that I don’t like the taste that much.

[ixiuwfo]

nah wrong !
the perfect espresso extraction is whatever your taste buds tells you.
your perfect is not my perfect nor his or hers.