Bitter
coffee is overextracted if the crema
is dark with a hole in the middle, or white with bubbles then
it’s overextracted. |
|
Overextraction occurs when either the water pressure or temperature
is too high, or too much coffee has been used, or the coffee
is too finely ground or too firmly packed, or brewing takes
over 25 seconds. |
|
Weak
coffee is underextracted if the crema is white, inconsistent, thin
and dissipates quickly then the brew is underextracted
|
|
Underextraction occurs when either, the water
pressure or temperature is too low, or the grounds are too coarse,
or less than 6g of grounds are used, or brewing takes less than
20 seconds, or the grinder discs are worn down. |
