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over and under extraction of espresso

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  • over and under extraction of espresso

    I am looking for pictures of over extraction and under extraction, I gone through few coffee books I found pitures of correct extraction but not the above. Let say pictures taken from above to show the crema color or any other angle that you might have . many thanks.

  • #2
    Re: over and under extraction of espresso

    Originally posted by summercrema link=1227739311/0#0 date=1227739311
    I am looking for pictures of  over extraction and under extraction...
    It is not so much a look as it is a taste. I will try to simplify:
    UNDEREXTRACTED - thin and bitter. lacking in depth of flavor.  Thin body (lacking viscosity). lacking sweetness. Does not linger on the palate.
    OVEREXTRACTED - Somewhat burnt tasting. Harsh. Lacking a smoothness of taste on the palate. Lingers on the palate and you wish it wouldnt.

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    • #3
      Re: over and under extraction of espresso

      I think you have been on CS to know the general visual guidlines SC: light crema - POSSIBLY under-extracted or dark crema- POSSIBLY over-extracted. But other factors such as the roast have an effect. So keep in mind what Randy posted and let YOUR tastebuds be the guide.

      Anyway, try this site for the sort of pictures you are looking for but dont let it rule your coffee making. A general guideline is that very light crema suggests under-extraction and dark crema over-extraction. The best guideline is that its whats in the cup that counts.

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      • #4
        Re: over and under extraction of espresso

        Originally posted by flynn_aus link=1227739311/0#2 date=1227746352
        light crema - POSSIBLY under-extracted
        dark crema- POSSIBLY over-extracted. But other factors such as the roast have an effect. So keep in mind what Randy posted and let YOUR tastebuds be the guide.
        Indeed.. Those are treading into the extremes, but as you indicated, they are not fast and hard rules, but general guidelines. I have had some very dark crema that was absolutely delicious.

        When I typed my post I was thinking in a narrow realm of "under" and "over." I did, indeed, assume that most folks know the extreme extremes— a 60 second extraction that took 15 seconds to begin dripping, or a 13 second extraction for a full 70 ml. I was thinking in a more narrow range of parameters.

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        • #5
          Re: over and under extraction of espresso

          Randy, I wish my shots looked like your avatar, instead of black & white. *sigh*.. practice practice practice

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          • #6
            Re: over and under extraction of espresso

            Randy, is that a naked shot?

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            • #7
              Re: over and under extraction of espresso

              There is one way I can think of to see visibly (for a photograph)

              Use a two group handle.

              Get down so your eyes are in line with it.

              A good pour will come straight down after it exits the spout.

              (A few secs resistance, a few drops, then a "rats tail" It should have a few seconds of dark rich coffee, then move into a nice dark caramel color. When this lightens, stop as soon as possible! (20-30 secs) )

              Under extraction will pour wider, faster, lighter.

              Over extraction will pour slightly under the spout, slower, darker.

              Again many other factors to consider here but its one of the "tells"

              As mentioned above, the best "tell" is in the cup, the color and taste.

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              • #8
                Re: over and under extraction of espresso

                Heres a pic I found. (Thanks google images)

                As you can see it is slightly curling under the spout. It represents the over extracted shot. Just remember though, after an initial burst from an under extracted shot, it too sometime curls under like this. You have to watch it closely.

                A good shoot will run straight down.

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                • #9
                  Re: over and under extraction of espresso

                  and again

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