Espresso Extraction Class

This is ACE Coffee Roasters’ most popular class because it focuses on the part of espresso that most people struggle with: understanding extraction through taste.

Held at our West Ritchie café, this intermediate class follows a clear progression—from equipment to variables to procedure, culminating in tasting and diagnosis. The emphasis is on learning to taste espresso and make intentional adjustments.

What We’ll Cover:

• The espresso equipment used in class, and how each piece affects the extraction

• Espresso recipe variables, including dose, grind size, yield, time, and brew ratio

• Proper espresso workflow and puck preparation

• How to taste espresso for strength and extraction

• Identifying under- and over-extraction

• How to correct extraction issues by adjusting the right variable

Who this class is for

• Home brewers ready to move beyond basic espresso concepts

• Coffee drinkers who want to understand why shots taste the way they do

• Baristas or aspiring baristas building extraction confidence

• Anyone frustrated by inconsistent espresso results