Diagnosing this extraction.. does this look right?

[benandfaith]

Pour time: 20 secs
Shot glass volume: approx 40ml (slightly under)




10 secs after extraction:


30 secs after extraction:


full size pics: http://benandfaith.smugmug.com/galle...6_QCKUd#P-1-20

Opinions? Thoughts?

Thanks, Ben.

[Bullitt]

Re: Diagnosing this extraction.. does this look ri

Looks ok to me, although usually a 20sec pour is a bit short,
however stress that whatever it looks like,
the real test is what does it taste like?

I have poured quite a few that looked OK, but could have tasted better.

If you liked the taste, good,
if you didnt like the taste, not so good,
try and work out what you didnt like about it.

Bullitt

[Dimal]

Re: Diagnosing this extraction.. does this look ri

Gday b&f,

Yeah, the pour does look a bit quick so there is a likelihood that the brew will be a little "thin" on the palate but as Bullit says, if you like the taste then that is all that matters. Since youve got a great grinder there, should be no trouble to dial-in a perfect shot so Id try and get the grind to a point where youre stopping the shot in the 25-30 second range for the same volume.... should be a marked difference.

Cheers,
Mal.

[benandfaith]

Re: Diagnosing this extraction.. does this look ri

Thanks for thoughts.

Ive not developed my taste buds for espresso as yet, so I cant properly describe the taste. But now that youve mentioned it, it did seem a little thin and not as full as good espressos that Ive tasted. Would the fairly quick dissipation of the crema (to about half the amount) after 30 secs give me an indication that the pour was a bit fast?

I do remember that the espressos Ive been having with the MSJ has had a lot less (in fact almost zero) bitterness that I was tasting when using my Challenge... its great!

[Dimal]

Re: Diagnosing this extraction.. does this look ri

Would the fairly quick dissipation of the crema (to about half the amount) after 30 secs give me an indication that the pour was a bit fast?

Hi again,

Not necessarily, can be due to several factors so is not a good "tell" to use as a guide for this purpose. I know it sounds a bit out there but a stop watch is the best tool for determining the duration of a shot : .

The idea of pulling a shot, be it a Single or a Double, of the correct volume within the "ideal" time is of course a guide to get you started but you should still be aiming for pour times of between 25-30 seconds. An even better determinant, is to stop the shot before it starts to blond or at the very first signs of blonding as this indicates that the sweeter elements of the coffee have been exhausted and that you are now extracting only the bitter ones.

Theres a great explanation for all this on the Home Barista website that is well worth reading.
Can be found here...... http://www.home-barista.com/espresso...tractions.html

All the best ,
Mal.