KitchenAid KPES100PM User Guide - Page 34
Shot Volume, Extraction Rate - pro line espresso machine
UPC - 050946933627
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TECHNIQUES OF A BARISTA Shot Volume The brew group and boilers are heated. The fresh coffee has been ground, dosed into the portafilter, 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 filter 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 flavorful 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 finer 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 find yourself adjusting the grind according to the season - or the day's weather. Some grinders do not allow the fine adjustments necessary to correct the extraction rate. The best solution is to invest in the KitchenAid® PRO LINE™ Series Coffee Mill. 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. 34