by Melita, Training Manager

While every coffee and brew method will have its own brewing parameters, when extracting espresso there are five different elements we can monitor that can go into helping you achieve a perfect shot.
One, the pour – whether its dripping or gushing out; it should have an even flow like warm honey.
Two, the crema – generally a rich caramel colour, though more important is its consistency.
Three, time – how long the extraction is (a general starting guide is 25 to 30 seconds).
Four, the yield – this is the amount of coffee extracted and is often expressed in a dose to yield ratio: ie, if you’re working on a 1:2 ratio, a 22g dose of dry coffee in should net you a 44g extracted yield out.
Five, the biscuit or puck of coffee grounds after extraction – no channelling or fractures demonstrates an even distribution, tamp and extraction
Going beyond this initial extraction hit list, from the moment you grind the coffee and start the extraction, you are building flavour layers, to get that final, delicious cup. If your extraction were a roadmap you would initially arrive at fruit flavours and acidity, followed by sweetness and balance, and ending with bitterness. If you’ve under-extracted (too fast), your cup could end up tasting sour, as you haven’t reached the sweetness and balance part of the extraction. Over-extract (too slow), and you may find you are left with an undesired bitterness as you have surpassed the ‘sweet spot’.
Bitterness and acidity are not always negative characteristics of coffee. They are both naturally found in coffee and can help give character. It’s in everything from the roast development, brew method, grind size, water temp, technique and extraction to how we bring the best of these elements out in the coffee.
Fruit and Acidity Notes
At the very start of your extraction is where we see fruit and acidity notes make their way into your cup. This is the ‘zing’ of the coffee – think citrus, like lemon, lime and grapefruit.

Sweet notes
Sweet notes will vary depending on the origin of the bean, but could resemble chocolate, toffee/caramel or even ripe fruit. We’re looking for characteristics that will complement each other and help to create a balance between flavours.
Bitter Notes
Whilst over-extraction can result in a bitter shot, a touch of bitterness can also be found in good extraction; an enjoyable bitterness, the way a square of good-quality dark chocolate is enjoyable.
Brewing parameters are designed to help you get the most desirable flavours out of your coffee, but what one person enjoys in one coffee, the next person may not. Coffee has become extremely personal and everyone has their own specific preferences. At the end of the day, the right flavour profile is the one you enjoy drinking.