If the extraction time is too long, you will find that the coffee liquid becomes lighter and lighter in the process of flowing, and the consistency becomes lower and lower.
At this time, the aroma of the espresso disappears, and the taste appears bitter, the original best taste of the flavor and aroma of coffee are gradually going downhill.
In order to achieve a balanced of aroma and taste, the extraction ratio of : 1:2 powder to water ratio is the standard extraction range in 20-30 seconds.If it is longer than this extraction period, then look at whether your coffee powder is too fine, the press of powder is too heavy, or the strength is uneven and other technical problems. If so, need to adjust the grinding scale and the method of pressing the powder.
There is also one situation that will lengthen the extraction time of espresso coffee without affecting the taste, that is, pre-soaking. The effect of pre-soaking is similar to the smothering of hand-brewed coffee, which emits excess carbon dioxide.
Because too much gas in fresh beans has not been completely discharged, the machine will use a pressure of about 3bar to discharge the excess carbon dioxide in the coffee before the extraction , so that the extraction time will also be slightly increased.
