If you’ve ever sipped a coffee made at home that felt too sour or too bitter, chances are it wasn’t your machine – it was the extraction.
We roast our beans to make home brewing easier; but even with beans roasted for home machines, small changes in grind, timing, or tamping can shift your coffee from delicious to bitter!.
What is extraction?
Extraction is simply how much of the coffee’s flavour is pulled out by water as it passes through the grounds.
- Under-extracted → not enough flavour is drawn out
- Over-extracted → too much is drawn out
- Just right → balanced, smooth, and satisfying
A Closer Look At Under-Extraction
What it tastes like:
- Sour, tangy, or sharp
- Watery or thin in texture
- Sometimes salty or hollow
Why it happens:
- Grind is too coarse
- Brew time is too short
- Water passes through too quickly
How to fix it:
- Try a finer grind
- Extend your extraction time
- Make sure you’re using enough coffee (around 18g for a double shot)
A Closer Look At Over-Extraction
What it tastes like:
- Bitter or burnt
- Harsh and dry on the finish
- Sometimes overly strong but unpleasant
Why it happens:
- Grind is too fine
- Brew time is too long
- Water lingers too much in the puck
How to fix it:
- Try a coarser grind
- Keep extractions under 30 seconds
- Check you’re not overdosing coffee into the basket
So... What Should a Well Extracted Shot Look Like?
What it tastes like:
- Balanced, smooth, and sweet
- Chocolate or caramel notes come through
- Pleasant acidity, no harshness
How to get there:
- Aim for 18g coffee in, 36g out in 25–30 seconds
- Tamp evenly with steady pressure
- Use beans roasted for home machines (like ours!) for more forgiving, consistent results.
