What factors affect espresso extraction?

Coffee extraction basics: How to perfect the taste of espresso step by step?

In this week's Coffee Giant video , Ahmed Al-Hani simply explains how the taste of espresso changes based on several factors:

Pressure, water temperature, degree of grinding, extraction time, water quality, and pre-infusion stage.

If you ever notice that your coffee:

• Very sour

• Or once, excessively

• Or light, as if it weren't coffee at all.

The problem is most likely not with the coffee beans, but with the extraction process .

Play the video and review the practical explanation, then return to this article as a written reference to help you review.

Coffee extraction is the process in which a reaction occurs between ground coffee and water, whereby parts of the compounds present in coffee dissolve sequentially:

• Initially, the acids are extracted

• Then delicious sugars and oils

• Finally, bitter compounds appear

If the extraction is minimal, the taste becomes acidic and weak.
If the extraction is excessive, the taste will appear bitter and burnt.
The goal is to reach the golden zone that results in a balanced cup of coffee.

In the video, Ahmed focused on these key factors:

1. the pressure

2. Water temperature

3. Grinding degree

4. Extraction time (and weight)

5. Water quality

6. Pre-Infusion stage

Let's review it in detail

Espresso is prepared by forcing water through ground coffee beans under high pressure; the ideal pressure is around 9 bar .
Lower pressure results in incomplete extraction and a weak taste, while higher pressure causes rapid water passage and the formation of channels within the coffee, producing a burnt and weak taste at the same time.
Remember that the pressure is related to the size of the millstone. The coarser the millstone, the faster the water flows through it, and the finer the millstone, the higher the pressure or the water flow stops.
For more details and practical understanding, watch Ahmed El-Hani's video on the Coffee Giant channel.

Water temperature is one of the most important factors in coffee extraction, with the ideal temperature ranging between 90 and 96 degrees Celsius .
Some baristas prefer 92°, others 94°, depending on the type of coffee and the degree of roasting.

If the temperature is low (85° or lower):

• The extraction is incomplete.

• Acidity becomes dominant and the taste becomes weak.

If the temperature is too high:

• Bitterness and a burnt taste appear

Understanding the water temperature and its effect on the taste of espresso is the secret to preparing a balanced and delicious cup.

The grind determines the extraction time in espresso. We need a very fine grind, similar to powdered sugar, for:

• Suitable water resistance

• 9 bar pressure inside the disc

Coarse grinding:

• Water flows quickly

• Quick shot (10–15 seconds)

• A mild, acidic taste without cream (incomplete extraction)

Very fine grinding:

• Very slow water flow

• Shooting might take a minute

• Bitter taste and over-extraction

Mard's rule:

If the shot is faster than 20 seconds → we fine-tune the grind
If it's slower than 35 seconds → grind harder

Extraction time is a balance between the amount of coffee, the grind size, the pressure, and the temperature. Traditional recipe:

• 18 grams of coffee

• 36 grams of espresso

• Within 25–35 seconds

If the shot is too fast → incomplete extraction, finer the grind or increase the coffee.
If it is slow → excessive extraction, coarsely grind or reduce the amount of coffee.

Observe the color of the espresso flow: brown/golden at first, and if it becomes too pale yellow, it means excessive bitterness and you should stop.

It is a step to moisten the coffee with a small amount of water and low pressure before full pressing.

It helps with:

1. Even water absorption

2. Reducing the formation of channels within the coffee

3. Carbon dioxide is released quietly

The result: balanced extraction, a more beautiful cream, and a purer taste.

Example: 5–8 seconds at low pressure then full pressure at 9 bar, and this is counted as part of the extraction time.

How much coffee do you use compared to water?

• A common ratio is 1:15 or 1:16 (e.g., 15 grams of water to 1 gram of coffee grounds). The coffee-to-water ratio plays a crucial role in extracting the flavors.

• The ratio varies depending on your taste and the strength of the coffee you prefer.

• Always keep an eye on the time, as it is the best indicator of a problem.

• Adjust the grind setting first before changing any other factors.

• Make sure the pressure and temperature in the coffee machine are stable.

• Use suitable water before you blame the quality of the coffee.

Try setting the temperature between 92 and 94 degrees Celsius and notice the difference in the coffee's flavor.

To prepare the perfect espresso you need:
Precise pressure, suitable temperature, fine grinding, suitable time, pure water, and a perfect recipe.

All these factors work together to give you an espresso shot that satisfies you before it satisfies your customer.

If you want to understand these factors practically with clear examples, don't miss watching:

Ahmed Al-Hani's video about espresso extraction on the Coffee Giant channel.

Discover how a simple adjustment can completely change the taste of your cup.

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