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Italian coffee extraction common sense time standard matters needing attention powder quantity

Published: 2026-04-04 Author: World Gafei

Last Updated: 2026/04/04, Before entering the common extraction defects, I will briefly talk about how to correctly prepare the coffee to be extracted. Basically based on the skills mentioned in his article Espresso Packing Techniques: Update 2004 by the owner of David Schomer,Vivance, an influential barista trainer. Online

Before entering into the common extraction defects, I will briefly talk about how to correctly prepare the coffee to be extracted. Basically based on the skills mentioned in his article Espresso Packing Techniques: Update 2004 by the owner of David Schomer,Vivance, an influential barista trainer. The first page of the online article is a step-by-step reference card, and the scanned text is more difficult to read, so I excerpt part of it below, starting with the third picture:

1. There is a small pile of freshly ground coffee in the powder bowl

two。 After filling up all the lows, push the coffee towards 12:00

3. Now, at the top, push the coffee with your fingers toward six o'clock.

4. Push the extra coffee to the middle of the powder bowl and repeat the above steps

5. Under a pressure of 40 pounds. Turn and flatten when lifting the powder press

6. Gently side-tap; notice that the cooking head is lifted from the table.

7. Using bathroom scales to train operators can use 40 pounds of pressure powder.

8. When finished, press down with 20 pounds of pressure and turn the powder press clockwise to smooth the coffee powder.

Using the above steps as guidelines, let's review the distribution, distribution, and packing in a little more detail.

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