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Steps to Extracting Espresso:

Lock the portafilter into the machine
Ensure that there is enough water in the tank
Place two espresso shot glasses or your cup directly under the portafilter
Press the extraction button for single shot or double shot depending on the filter size you have in the basket.
Observe the pressure meter and count the number of seconds the full extraction takes. The meter should rise to the center, and the extraction should ideally run between 20 and 25 seconds.
If using a clear glass, observe the depth of the layers that form. Crema should be on the top (light brown foam), the “Body” is a central layer that is a medium brown, and the “Heart” is the bottom layer that looks like black coffee.

Well Extracted Espresso (GOOD)

Sweet smelling
Plenty of crema (layer of light colored foam)
Full “body” (majority of the shot under the crema will be a medium brown)
Pressure gauge on the Barista Express rises approximately to the center of the meter
Takes between 20 and 25 seconds to complete a double shot extraction

Factoid:The Espresso’s Crema – the brown/red foamy layer atop the espresso shot – is comprised of sugars and proteins as well as vegetable oils.

Tastes weak, with bitter and acrid notes
Pressure gauge on the Barista Express will rise too quickly and will arrive in the last quarter of the meter
Little crema, mostly black, possibly white specks on the top
Toss it and start over
Takes longer than 25 seconds to extract

Tastes sour and thin
Pressure gauge on the Barista Express will rise slowly and only reach 1/4 of the way through the meter
Thin layer of crema if any, mostly black
Toss it and start over
Takes less than 15 seconds to extract

Next Lesson: Frothing Milk
Previous: Tamping Grinds