Correctly prepared espresso coffe

	Correctly prepared espresso coffee 1. Light brown, hazelnut like, cream-colored, occasionally with dark-brown stripes 2. 3 – 4 mm of foam staying on the surface 3. Full-flavored, aromatic, sweet and savory – with long-lasting flavor in the mouth
	Under-cooked espresso coffee 1. Thinner and lighter foam with large bubbles 2. foam disappears quickly 3. thin, no aroma, bad flavor Possible causes: • quantity below 6 g • coffee grinder set to too rough grinding • coffee in the handle is not ground or not enough ground • water temperature is less than 88 degrees C • the machine pump pressure is below 9 atmospheres • extraction time (time needed for the cup to be fulfilled up to a certain level) shorter than 20 seconds
	Over-cooked espresso coffee 1. dark-brown foam with white dots or dark hole in the middle 2. thin foam, gathering at the margins of the cup, no foam in the middle 3. strong flavor, bitter, weak aroma Possible causes: • quantity above 7 g • coffee grinder set to too refined grinding • ground coffee in the handle is too compressed • water temperature is more than 92 degrees C • the machine pump pressure is above 10 atmospheres • extraction time (time needed for the cup to be fulfilled up to a certain level) is longer than 20 seconds
	Control measures Check whether: • coffee used is Franck espresso • the coffee bag was not opened for too long • the bag was kept at ambient temperature • the grinder was set at the extraction time of 25 seconds • grinder knives are sharp enough • the dosage of ground coffee is always between 6 and 7 g • the dose measurer in the grinder is clean • water temperature is between 88 and 92 degrees C • water flows equally through all adequate parts of the machine • the pump pressure is at 9 atmospheres • mesh sieves are clean and not clogged • the filters in the handle are clean and not clogged