My espresso shot is extracting too quick, what am I doing wrong?
If my espresso shot appears to be extracting too quickly, what factors could be causing this? What should I change to try to get a better result?
Best Answer
Without more details, it's hard to pinpoint, but here's a few suggestions:
Start by checking the setting on your grinder. You may not have it set fine enough for espresso. NOTE: if the coffee is really stale, as in many months old, the shot will start blonding early.
How much are you dosing? If it's too low you can get channeling and fast extraction (we tend to use 17-21 g depending on the beans). Also take into account the size of the portafilter basket. For example, if you try to put 17 grams of coffee into a triple basket, you will never get a good pour. I would suggest trying 18 g in a double basket and see if you notice an improvement. You should shoot for roughly a 25 second extraction.
Double check how you are distributing the coffee in the portafilter. If you are tamping unevenly, the grinds will be more likely to cause channeling with an uneven shot (check out the WDT method to help ensure proper distribution).
Otherwise, make sure you're fully engaging the portafilter into the grouphead and it is not loose when pulling the shot.
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Quick Answer about "My espresso shot is extracting too quick, what am I doing wrong?"
If your espresso is too quick or too slow, you'll need to change the grind. Once you've changed the grind, you'll have to purge the old grinds out. Every grinder holds some coffee in the chute and burr chamber. In some cases, there can be 90g of coffee sitting in there that you need to remove.Why does my espresso come out so fast?
If the shot is coming out too fast, grind finer the coarser the coffee the faster the flow. If your shot is too strong, it could be a function of either too large of a dose, or too little water. Also, double check your brew pressure.Why are my espresso shots pulling short?
Your Extraction Time May Be Too Short (Or You Pulled the Shot Too Quickly). Either way, this will prevent you from extracting the coffee's fats and sugars thereby leaving you with a sour-tasting shot. You're Using Too Much Coffee. If your dose is too high, it creates an imbalance in the ratio of water to coffee.How do you slow down espresso extraction?
The coarser the ground coffee is, the faster the extraction will be. The finer the ground coffee, the slower it will be. A 20-30 second extraction shot is recommended for the ultimate espresso finish and crema layering. Place a pre-warmed cup beneath the portafilter and prepare a single or double espresso shot.How to Fix Espresso Extractions: Timing, Taste \u0026 More
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Answer 2
This can be due to a few factors:
- Grind: the more coarse the grind the faster the water will flow through.
- Compaction: if you are not compacting the grounds sufficiently, the faster the water will flow through.
The "formula" tends to be:
~20g coffee grounds + 24-27 sec of water == ~30mL (~30g) of coffee.
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