Extraction is a connected system
Water dissolves flavour compounds as it moves through the coffee bed. Grind size changes resistance and exposed surface area. Dose and basket geometry change bed depth. Yield changes how much water passes through. Temperature and water composition influence extraction and taste.
Useful signs
| Cup or flow sign | Possible causes to investigate |
|---|---|
| Sharp, thin, very fast | Grind too coarse, low extraction, channeling |
| Dry, harsh, very slow | Grind too fine, long contact, high extraction |
| Uneven spurting | Distribution or puck damage |
| Muted at every recipe | Coffee freshness, water or machine temperature |
Build repeatability before complexity
Use a stable dose, level distribution, consistent tamp and measured yield. Once the routine is repeatable, taste-guided changes become easier to understand.
No single visual sign proves a good extraction. Crema colour, striping and flow can be informative, but taste and repeatability matter more.
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