The Italian Coffee Institute states than a perfect espresso should consist of 30m of golden-brown coffee, including the crema, extracted between 25 - 30 seconds.
If coffee is extracted outside these parameters the flavour will be compromised and customer satisfaction diminished.
If the extraction rate is too fast (less than 25 seconds) the coffee will taste weak and sour.
If the extraction rate is too long (more than 30 seconds) the coffee will taste bitter and burnt.
Calibrate the grind at the start of the shift and make small changes throughout the day to compensate for changes in the environment. Humid conditions will require grosser grind and drier condition will require finer grind.
A true espresso should be caramel sweet, rich in texture, body and aroma, hazel to dark brown in colour with an even extraction from start to finish.
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