This happen to me and it turns out I had grinded my bean too fine, with home espresso machines some don’t have the best pressure, so I had to make my grind 😊slight less fine and it worked, but who knows could be something else entirely.
I don't think is an over extraction cause There is not enough water to overextract, even if it take 45 sec, it's only about 10ml of water. so it is more like an underextraction in fact,
Under Extraction is hot water flowing through a rock (without much restriction). So Extraction will be 10 -20 seconds and Fast flow. Over Extraction can be comepared to water flowing though fine compressed sand. Flow is restricted and Extraction will be above 40 seconds or 50. And espresso drips rather than flow. Hope that helps.
@@YoureSchmacked it's not as simple as that, look at any theory of coffee extraction and you'll see that is wrong. It's counter-intuitive but there is not enough contact time when it's dripping like that, so that small amount of water can't extract enough coffee, meaning it is underextracted
@@EntosisStarcraft also jack your argument is clearly flawed because you are saying there is not enough contact time when dripping like that…when in fact the reason why it is dripping SLOWLY is because the water can’t get through the coffee quickly enough which is causing TOO MUCH CONTACT TIME. case closed🎉🎉
@@YoureSchmacked you'll get channelling in this situation as the water finds the path of least resistance rather than spreading out over the puck. If you look at the puck afterwards there will be parts that aren't even wet. This is simple stuff really
you need a proper grinder, also your ‘regular extraction’ looks like an over extraction probably due to grind size too fine but without taste and a reflectometer i can’t say for certain 😢
@Mfuao make 4 or 5 coffee cups without the Cafe inside like let only water flow so it gets hoter every time u use it and then try it normally with coffee. (Do this method only when ur coffee machine is coold) i hope u get what im trying to say.
@@adelouaret6042 I just tried it, it's still sour like olive juice I need to let out a much higher proportion of water and give up having a liqueur liquid and have something more watery to avoid that sour taste, my machine is a compact oster
Under Extraction is hot water flowing through a rock (without much restriction). So Extraction will be 10 -20 seconds and Fast flow. Over Extraction can be comepared to water flowing though fine compressed sand. Flow is restriction and Extraction will be above 40 seconds or 50. And espresso drips rather than flow. Hope that helps.
@@AjusCafe you're wrong. If you grind too fine and it drips out over the course of a long time the coffee will be underextracted because not enough water actually got to the grounds for long enough.
@@EntosisStarcraft if the grinds are too fine what you said is hot water takes too long to go through the grinds. Thats why it is called Over Extracted. If the water flows quickly its called under Extraction as it didn't get enough time for Extraction. See the difference explanated here th-cam.com/video/9A37W0E87mA/w-d-xo.html Also read about the difference. If you find this wrong, share me the link of what you are referring to. Hope this helps.
Its more about the contacttime that causes over or under extraction. The longer the coffee has contact to hot water the more it is extracted. Thats why you use time to find the sweetspot between sour and biter and use the ratio to determine how strong it will taste. Thats why you can have a 45ml drink that is underextraxted and also a 20ml drink that is overextracted
There's no way to tell if this is over/underextracted just from the data in the video because there are conflicting variables and it's impossible to know how much of an effect each one had. The first shot had a higher ratio of coffee to water, which decreases extraction. It had longer brew time, which increases extraction. The second shot had more water but less brew time. Ultimately, we have to trust that the video creator tasted the shot and verified that it was over-extracted. That said, I would be surprised if you were able to get a 20% extraction with the miniscule amount of water in the first shot.
To be fair you don't know if it's good or not because you're not using a bottomless. There's a lot of correction going on in the collection and splitting of the flow. Could be channeling like crazy and still come out in the right time and ratio
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Nothing but taste can say whether it is overextracted or not. But certainly dark crema is about under extraction
if u stop it at 28-32s for desired extraction time, you will get an unplanned “ristretto” which i personally prefer for latte art tho :)
Thanks
This happen to me and it turns out I had grinded my bean too fine, with home espresso machines some don’t have the best pressure, so I had to make my grind 😊slight less fine and it worked, but who knows could be something else entirely.
I wish it was that easy…. 😅
I have the breville Oracle. What setting do you setting do you recommend me having it.
You need to dial in to get the best espresso, every time u open a new bean pack . See this video th-cam.com/video/XoRRjoI8Ck8/w-d-xo.html
What is the grind setting for the inner burr?
I set mine to 3. Grind size on digital display is set to the finest setting.
You need a bottomless portafilter to properly diagnose
No. diagnosis by taste is best
@@alex_prochazkanot very useful for us on video is it
Same machine. Has never gone to size 2 and 18 g
Do you set your external grinder size on 02? Is it good size to have good espresso?
It depends on the beans. Every bean has to be dialed in. So that size changes.
I don't think is an over extraction cause There is not enough water to overextract, even if it take 45 sec, it's only about 10ml of water. so it is more like an underextraction in fact,
This logic doesn’t add up. Shot pulling too slow equals over-extraction. Too fast means under extraction.
Under Extraction is hot water flowing through a rock (without much restriction). So Extraction will be 10 -20 seconds and Fast flow.
Over Extraction can be comepared to water flowing though fine compressed sand. Flow is restricted and Extraction will be above 40 seconds or 50. And espresso drips rather than flow. Hope that helps.
@@YoureSchmacked it's not as simple as that, look at any theory of coffee extraction and you'll see that is wrong. It's counter-intuitive but there is not enough contact time when it's dripping like that, so that small amount of water can't extract enough coffee, meaning it is underextracted
@@EntosisStarcraft also jack your argument is clearly flawed because you are saying there is not enough contact time when dripping like that…when in fact the reason why it is dripping SLOWLY is because the water can’t get through the coffee quickly enough which is causing TOO MUCH CONTACT TIME. case closed🎉🎉
@@YoureSchmacked you'll get channelling in this situation as the water finds the path of least resistance rather than spreading out over the puck. If you look at the puck afterwards there will be parts that aren't even wet. This is simple stuff really
So the solution is to put less coffee in the basket or to grind more coarse???
My question also! No clear answer or I’m yet to understand
hello need help got some over extracted
Grind coarser
Flush your machine once in a while too
Cannot be. U need to adjust the grinder setting instead man
What is that popping sound from the machine after each shot how do you fix that?
Do you have a video of it? Email me ajuscafebarista@gmail.com
This video from Breville explains it... It's a good thing th-cam.com/video/7ghVK9hb7KE/w-d-xo.htmlsi=7q0r2KMlq9hGiutE&t=1432
You mean the pressure release after the shots? Thats supposed to sound like that. The machine is releasing the pressure into the tray.
you need a proper grinder, also your ‘regular extraction’ looks like an over extraction probably due to grind size too fine but without taste and a reflectometer i can’t say for certain 😢
If I don't do overstraction it becomes very sour
Increase the water temperature and see if it makes a difference
@@AjusCafe my machine cannot adjust the temperature
@Mfuao make 4 or 5 coffee cups without the Cafe inside like let only water flow so it gets hoter every time u use it and then try it normally with coffee. (Do this method only when ur coffee machine is coold) i hope u get what im trying to say.
@@adelouaret6042
I just tried it, it's still sour like olive juice
I need to let out a much higher proportion of water and give up having a liqueur liquid and have something more watery to avoid that sour taste, my machine is a compact oster
I regret not buying the barista pro and buying the express, the express sucks
Both can make good espresso
@@AjusCafe yeah but try steaming some milk
I prefer over extraction …
That will be severely underextracted, not over
Under Extraction is hot water flowing through a rock (without much restriction). So Extraction will be 10 -20 seconds and Fast flow.
Over Extraction can be comepared to water flowing though fine compressed sand. Flow is restriction and Extraction will be above 40 seconds or 50. And espresso drips rather than flow. Hope that helps.
@@AjusCafe you're wrong. If you grind too fine and it drips out over the course of a long time the coffee will be underextracted because not enough water actually got to the grounds for long enough.
@@EntosisStarcraft if the grinds are too fine what you said is hot water takes too long to go through the grinds. Thats why it is called Over Extracted. If the water flows quickly its called under Extraction as it didn't get enough time for Extraction. See the difference explanated here th-cam.com/video/9A37W0E87mA/w-d-xo.html
Also read about the difference. If you find this wrong, share me the link of what you are referring to. Hope this helps.
Its more about the contacttime that causes over or under extraction. The longer the coffee has contact to hot water the more it is extracted. Thats why you use time to find the sweetspot between sour and biter and use the ratio to determine how strong it will taste. Thats why you can have a 45ml drink that is underextraxted and also a 20ml drink that is overextracted
There's no way to tell if this is over/underextracted just from the data in the video because there are conflicting variables and it's impossible to know how much of an effect each one had.
The first shot had a higher ratio of coffee to water, which decreases extraction. It had longer brew time, which increases extraction.
The second shot had more water but less brew time.
Ultimately, we have to trust that the video creator tasted the shot and verified that it was over-extracted.
That said, I would be surprised if you were able to get a 20% extraction with the miniscule amount of water in the first shot.
Best way to do it is to take out that stupid extra screen you're adding to it...
Have a look at this th-cam.com/video/eZR6PgwOdxM/w-d-xo.html
To be fair you don't know if it's good or not because you're not using a bottomless. There's a lot of correction going on in the collection and splitting of the flow. Could be channeling like crazy and still come out in the right time and ratio
I wish it was that easy…. 😅