Bedienungsanleitung Vibiemme Domobar Super (Seite 24 von 44) (Englisch)

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11 - The Espresso Speedometer

It’s time to actually make espresso! The coffee has been ground and tamped into the portaﬁlter, and the

portaﬁlter locked into place. All that is left to do is to place a cup under the spout(s) and switch the machine into

brewing mode (see Chapter 3 for details on how to operate the various models).

Espresso has speeds- more accurately, it has rates of ﬂow while being created. When you switched the ma-

chine to brew, the pump pushed fresh water into the heat exchanger which displaced hot water and forced the hot

water through the grouphead, through the coffee, and out of the portaﬁlter into your cup. How it emerged, what it

looks like, and hot fast it ﬂows are all indications as to how well the previous steps were performed.

How Much, How Fast?

There is a range of volume of espresso that should take a certain amount of time to be created. Whether it

is a double or single, the “pull” should be about 25 seconds. The term “Pull” comes from the original espresso

machines that were lever operated and the barista had to “pull” the lever to push the water through the coffee.

As the espresso issues forth from the portaﬁlter spouts you will notice that some pulls issue forth too slowly

and other pulls it might ﬂow much too fast. There is a “sweet spot” that is sometimes referred to as the “Golden

Rule of Espresso.” The general parameters that deﬁne this (for a double espresso) are about two ounces of

espresso in about 25 seconds. For a single it is about one ounce in the same amount of time. We purposely state

“about” because this is not so much a rule as it is just a guideline- a starting point. It should be considered just a

foundation from which to begin your espresso adventure.

As you get started, don’t get too caught up in timing and measuring. Excellent espresso can be made in a

range of about twenty to thirty-ﬁve seconds. A very tasty double can be as little as 1.25 ounces to as much as 2.5

ounces. Think of these parameters as a bell curve with the greatest percentage of success to be at the central peak

of the curve.

Learning what various ﬂow rates look like so that you can visually identify when things are working as they

should, as well as when they are not, is a good place to begin. Below you will learn how to differentiate a good

pull from bad as well learn solutions to most common problems.

TOO FAST

A ﬂow of espresso that is issuing forth too quickly will lack viscosity- it is thin and watery. The color of the

stream is quite light in color which is a sign of under-extraction.

Causes of a fast, pale ﬂow can include:

• Too coarse of a grind. Set your grinder to a ﬁner grind. How much ﬁner? It depends on the grinder itself. As each

brand works differently you will need to experiment to learn just how much to change the grind. The faster the

ﬂow the further the grinder will need to be adjusted towards a ﬁner setting.

• Channeling. This is usually caused either by improper distribution of the coffee before tamping or if the coffee

was dosed with voids in the mass of grounds. The force of the water can bypass much of the puck and ﬂow

through without extracting properly.

• Under-dosing. There was not enough coffee in the basket and so there was not enough resistance to the ﬂow of

water.

• Too much force in the ﬂow. This can be caused by steam build up that was not properly bled before pulling the

shot. The blast of steam mixed with water disrupts the structure of the puck. This can also be caused by a im-

properly adjusted overpressure relief valve.

• Faulty basket. If a basket develops a crack it can ﬂex open under brew pressure and allow the puck to be dam-

aged causing a fast ﬂow. If this is suspected, examine the area on the ﬂoor of the basket around the outer perim-

eter of the perforations which is where most cracks occur.

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