Extraction time

Comments

• admin

  April 2018

  Hi bravo.palombini - welcome to the forum - would you like to give a bit more information about where you live (for example, are you in Germany or Switzerland?) and what you do (do you work in a cafe)? It would be great to do a short post in 'I'm new here'... best A

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• askthecoffeeguy

  July 2018

  also levers are very tricky because you can modify your preferred infusion times and set them to your own liking which means that times may vary considerably I just watch how the coffee is pouring and long for a slow and steady pour the golden standard is often 30ml from 30 seconds but this too can depend upon a lot of variables such as the (relatively) smaller baskets of the lever machines compared to the 21g baskets which are standardly used here in Australia the only thing I would change is your beans.from dark to medium roast and 100 per cent Arabica instead of Robusta!

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• Brett H

  July 2018

  ….. sure but there are those of us out here who love Robusta, especially in a lever machine   I think your pre-infusion is too long personally.  I only preinfuse for 10 seconds and count 25-35seconds depending on pour after that.  Give it a try and get back to us.

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• Koffee_Kosmo

  July 2018

  For 14 grams of coffee I believe your times and yield are to great Aim for 5 to 10 seconds of pre infusion and 20 ml in 18/20/seconds pour of espresso liquid Just be aware that 9 grams of ground coffee is a single shot and that should yield 15 ml of espresso liquid In any case - always stop the pour when you see blonding or thinning of the espresso KK

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