Coffee Knowledge Drop: Mastering Your Machine’s Flow Rate!

Ever wonder why your espresso sometimes gushes out too fast or trickles too slow? It’s all about ‘flow rate’—the speed at which water passes through your coffee grounds. Get it right, and you’ll unlock ‘rich, balanced flavor’; get it wrong, and… well, let’s just say ‘bitter disappointment’ .

Quick Tips to Optimize Flow Rate:

✔ Grind Size→ Too coarse? *Fast, weak espresso.* Too fine? *Slow, over-extracted bitterness.* Find the sweet spot!

✔Tamping Pressure→Uneven or light tamping can cause channeling (water finds shortcuts = uneven brew). Aim for **firm, even pressure**.

✔Machine Pressure→Most home machines run at **9-15 bars**, but ideal extraction happens around **8-10 bars**. Check your settings!

Pro Hack:

Time your shot! A **25-30 second** extraction (for a double shot) usually means your flow rate is on point.

Got a flow-rate fail or success story?Can share below!

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