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The correct preparation of espresso

The espresso is a complex beverage which requires the presence of four important elements:

  1. Appearance
  2. Scent
  3. Taste
  4. Aroma

The features of a good espresso:

  • Firm and consistent foam (should be able to sustain the sugar on its surface for several seconds) with a creamy structure without bubbles, a width of 2 to 3 mm, and a hazel color and possibly a reddish shine.
  • Thick cream that remains on the edges of the cup, with a fine, strong, rich and permanent aroma that remains in the mouth long after the coffee is gone.
  • A full and well-rounded taste (except for a mild bitterness), with a recognizable scent lacking in foreign aromas not characteristic for coffee.

The conditions necessary for the preparation of a top quality espresso include the combination of the four key factors:

  1. Raw materials
  2. Espresso machinery
  3. Dishes
  4. Trained staff

The inadequately (insufficiently) extracted espresso is the product of inexperienced preparation of beverages in the following cases:

  • The dosage of Franck espresso coffee contains less than the recommended 7 g of the too coarsely ground coffee beans.
  • The ground coffee is inadequately compressed or is not compressed at all. 
  • The water temperature is lower than the minimum required 88 °C.
  • The pump pressure is up to 9 bars.
  • The extraction time is too long.

Necessary control

  • Are Franck espresso coffee beans being used?
  • Is the time elapsed between the opening of the original Franck espresso coffee package and its use too long (the recommended time of use: 1-2 days)?
  • Is the product is appropriately stored and kept in the appropriate temperature?
  • Is the grade of grinding appropriate?
  • Are the blades of the grinder working properly?
  • Is the coffee dose regulator clean and is the dosage of ground coffee at least 7 g?
  • Is the water temperature appropriate, between 88 and 94 °C?
  • Is the pump pressure between 9 and 10 bars?
  • Are the protective diffuser bars clean?
  • Are the filter sieves clean and are the correct sizes of filter sieves used in relation to the quantity of the ground coffee?
  • Are the filter sieve holders and feeders clean and unobstructed?

Overly extracted espresso is the product of inexperienced preparation of beverages in the following cases:

  • The dosage of Franck espresso coffee contains less than the ideal condition of 7 g.
  • The coffee is too finely ground.
  • The coffee is too strongly compressed.
  • The water temperature is higher than 94 °C.
  • The pump pressure is higher than 9 to 10 bars.
  • The extraction time is too short or too long.

Necessary control

  • Are Franck espresso coffee beans being used?
  • Is the time elapsed between the opening of the original Franck espresso coffee package and its use too long (the recommended time of use: 1-2 days)?
  • Is the product appropriately stored and kept in the appropriate temperature?
  • Is the grade of grinding appropriate?
  • Are the blades of the grinder working properly?
  • Is the coffee dose regulator clean and is the dosage of ground coffee at least 7 g?
  • Is the water temperature appropriate, between 88 and 94 °C?
  • Is the pump pressure between 9 and 10 bars?
  • Are the protective diffuser bars clean?
  • Are the filter sieves clean and are the correct sizes of filter sieves used in relation to the quantity of the ground coffee?
  • Are the filter sieve holders and feeders clean and unobstructed?

The perfect espresso

  • The recommended dosage of Franck espresso coffee contains at least 7 g. 
  • The grade of coffee grinding is ideally adjusted.
  • The water temperature is ideal, between 88 and 94°C.
  • The pump pressure is between 9 and 10 bars.
  • The extraction time for the desired quantity of the espresso coffee is ideal, no more than 30 seconds.

You have got the perfect espresso? Congratulations! You are ensuring the integrity of all aspects of the correct preparation of Franck espresso coffee!

Other causes of irregularities in the preparation of espresso coffe 

Coffee

  • Check the expiry date of the product.
  • Check for irregularities in the packaging (mechanical damage).
  • Check whether the product is properly stored.
  • Check whether the open package is properly stored – the minimum time of storing is recommended, ideally 1 to 2 days if the opened package is closed by twisting or kept in a container with a lid, in a cool and dry space, preferably the refrigerator, and never in the vicinity of aromatic products and detergents.

The coffee grinder

  • Check whether the coffee grinder is appropriate for the quantity of prepared espresso coffee, especially in periods of increased traffic.
  • Check that the blades are regularly changed (they are to be changed when they become dull). Indications of blade dullness: the espresso coffee has a bitter taste, which we describe as »burned coffee«.
  • Check the temperature and granulation of the ground coffee.
  • Check the speed of grinding.
  • Coffee beans are hygroscopic (they attract humidity), so make sure to adjust the blade of the grinder in regards to air humidity; a higher level of humidity requires coarser grinding while the lower level of it requires finer grinding.

Irregularities in the passage of water between groups

Without filter sieve handles 

  • Check whether the diameters of feeders are the same size.
  • Check whether the diffusers are clean.
  • Check whether the problem is in the electrovalve distributor, stopping the water from flowing completely (call the Franck technical support).

With filter sieve handles

  • Check whether the feeder endings are clear and unobstructed.
  • Check whether the water is pouring on the group or on the relief valve; in the second case there will be no extraction because all the water will be pouring to the side with the least resistance, in this case, the relief valve.

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