How to Fix Espresso Extractions: Timing, Taste & More

When making espresso, beginners often run into problems like shots pulling too fast or too slow, sour or bitter flavors, lack of crema, or channeling. This guide covers how to troubleshoot these issues step by step, explains the science behind them, and provides simple adjustments you can make to improve your results. By focusing on consistency and making small, controlled changes, you’ll be able to dial in shots more easily and achieve balanced flavors.Espresso machine with standard non-pressurized basketsBurr grinder that can grind fine enough for espresso (stepless adjustment recommended; avoid blade grinders)Digital scale (accurate to 0.1 g recommended)Timer (machine’s shot timer or a smartphone)Tamper and/or distribution tools (e.g., WDT tool, leveler)Optional: Bottomless portafilter (for diagnosing channeling)Use the same dose, grind setting, and tamping technique when troubleshooting.Change only one variable at a time to see its effect clearly.Check your grind size:Too fast → grind finer.Too slow/no flow → grind coarser.Warning: After adjusting, purge a few grams from the grinder so only the new grind size reaches the portafilter.Maintain a consistent dose:The stock double-shot basket that comes with most machines varies from 14-18gAftermarket baskets are usually labeled with their max dose (e.g., 18g).You will know you're using too much coffee if your puck has an indent from the shower screen after you brew.Once you determine how much coffee is ideal for your basket, use the same amount each brew to limit variables.Output targets:Start with a 1:2 ratio (e.g., 18 g in → 36 g out in 20–30 seconds). Over time, you may develop personal preferences for different ratios, but this standard ratio is a great place to start. If you don't have a scale, we recommend using one to limit variability, but, in a pinch, you can measure ~2 fl oz (including crema) in 20–30 seconds.We recommend starting the timer as soon as you start the pump, but some people prefer to start timing their shots after the first drip of coffee leaves the portafilter. Either is fine, but when dialing in, pick one or the other and stick with it.Sour = Under-extracted:Grind finer.Pull a longer shot (e.g., 1:2.5 or 1:3 ratio).Raise brew temperature (if the machine has PID control).Bitter = Over-extracted:Grind coarser.Cut shot early (e.g., 1:1.5 ratio).Lower brew temperature.Consider roast level:Lighter roasts are more acidic and harder to extract.Darker roasts are more bitter and often produce more crema.If you have your coffee dialed in and you just can't get it to taste how you like it, consider trying a coffee of a different roast level. It may be more to your taste.Crema is the result of CO₂ being released from the coffee during extraction.More crema does not guarantee better flavor, and less crema does not necessarily mean worse flavor. To increase crema:Use fresher beans: The fresher the coffee, the more CO₂ is still inside it. Use darker roasts: CO₂ is a byproduct of roasting coffee. This means the darker you roast it, the more CO₂ it'll contain. Just be aware that it also means the faster it will de-gas, so freshness is even more important with dark roasts. Try a Robusta blend: Robusta is a species of coffee that is less common than the typical Arabica coffee many producers use. It's used in many espresso blends to increase their crema output.Always stir/mix crema into espresso before tasting to balance flavors.What channeling looks like:Off-centered or multiple uneven streams.Sprays or spurts from the basket.Uneven blonding.Damaged puck with holes or craters after brewing.Causes:Uneven grind distribution.Improper tamping.Grinding too fine, causing excessive resistance.Solutions:Improve puck prep with processes like WDT, leveling, and consistent tamping.Try grinding slightly coarser.Use a bottomless portafilter for real-time feedback.

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