Some problems that should be paid attention to when making Coffee Coffee is overextracted

Excessive extraction

If the crema is dark brown and has white spots

There is a black hole in its center.

-too much coffee powder.

-the grinding particle size is too fine

-extraction temperature is too high

-excessive pump pressure

-incorrect filling method

The coffee temperature is low.

The temperature is below 78 degrees.

-the coffee cup is too cold.

-the strainer is overcooled by the tray.

-the grinding particle size is too fine

Insufficient amount of coffee extraction

Insufficient extraction

Crema is lighter in color.

The consistency is very low

Insufficient amount of coffee powder

-abrasive particles are too coarse

-pump pressure is too low

-the coffee machine temperature is too low

-moderate extraction, but the coffee cup is cold.

-incorrect filling method

Foul-smelling coffee

-the coffee used has expired

-unclean devices (coffee bean container, grinder, espresso coffee maker)

There are deposits at the bottom of the coffee cup.

-excessive pressure

-filter screens and filter trays are fouled and worn

-place the nozzle on a dirty surface when mashing the coffee powder

-Bean grinder blade wear

-Apron wear

There is stagnant water on the surface of coffee pressed powder after extraction.

-extraction temperature is too high

-Separator pollution

Insufficient amount of coffee powder

-the grinding particle size is too fine

-the extraction drain valve may fail.

-the output water temperature is too low.

Uneven flow rate of double cups

-the Espresso coffee machine is not flat.

-filter pollution

Coffee powder is not flattened

-nozzle fouling