If you’re an espresso enthusiast, you know the thrill of pulling that perfect shot—rich, complex, with a smooth, velvety crema that lingers on your taste buds. However, if you’ve ever found yourself sipping a watery, sour, or thin espresso, you’ve likely encountered the frustrating problem of under-extraction. But don’t worry—under-extracted espresso is a problem that can be fixed with a few adjustments, and this guide will walk you through the most common causes and how to correct them. You’ll soon be pulling shots that rival your favorite barista. Explore the features and performance of this machine in our Philips 5500 LatteGo review
What Does Under-Extraction Mean?
Under-extraction occurs when the water passes too quickly through the coffee grounds, failing to extract all of the desirable flavors, oils, and compounds from the coffee. Instead of a balanced shot, you get a brew that’s sour, overly acidic, and often watery. If you’ve ever tasted an espresso that’s harshly acidic without much sweetness, or if your shot has a thin, pale crema, you've likely experienced under-extraction. Dive into the details of the Philips 5400 LatteGo review
Here are the key indicators of under-extraction:
- Sour Taste: The coffee tastes sharp, acidic, and unpleasantly tangy.
- Thin Body: The espresso lacks the velvety, syrupy texture that a well-extracted shot should have.
- Pale Crema: Instead of a rich, golden-brown crema, your espresso may have a thin, pale layer of crema—or none at all.
So, how can you fix this issue and pull better shots? Let’s take a deep dive into the main factors that affect extraction and how you can adjust them to improve your brew. Compare these two models in our Philips LatteGo 5400 vs 4300 review
1. Adjust the Grind Size
The grind size is arguably the most important factor in determining the quality of your espresso shot. If your grind is too coarse, water will flow through the grounds too quickly, leading to under-extraction. To fix this, you’ll need to grind your coffee finer. Discover the differences between these machines in our Philips 3200 vs 4300 vs 5400 review
Why it matters: A finer grind provides a greater surface area for water to interact with the coffee, allowing for a more complete extraction of flavors. Learn how these two models compare in our Philips 3200 vs 4300 review
How to adjust: Start by dialing in your grinder to a slightly finer setting and pulling a shot to test the results. If the shot is still under-extracted, try adjusting the grind incrementally until you achieve a shot that tastes balanced and smooth. Uncover the key distinctions in our Philips 3200 vs 5400 review
Product recommendation:
- Baratza Encore Conical Burr Coffee Grinder – This highly-rated grinder on Amazon offers excellent grind consistency, making it perfect for dialing in your espresso grind. Many coffee enthusiasts love its precision and ease of use. You can find it here.
2. Fine-Tune Your Brew Ratio
The brew ratio refers to the amount of coffee you use in relation to the espresso you want to extract. If you’re using too little coffee, the water will pass through too quickly, resulting in under-extraction. Likewise, if you use too much water for the amount of coffee, you could dilute the shot.
Standard Ratio: A typical brew ratio for espresso is 1:2, meaning for every gram of coffee, you aim to extract two grams of espresso. For example, 18 grams of coffee grounds should yield 36 grams of espresso.
Fixing under-extraction: If your espresso tastes sour or too thin, try increasing the amount of coffee slightly or reducing the final espresso yield to create a more concentrated shot.
Tools you’ll need:
- Hario V60 Coffee Scale – This scale is a favorite for coffee lovers due to its precision and affordability. By weighing your coffee and espresso, you can ensure a consistent brew ratio. Check it out here.
3. Check Your Water Temperature
Water temperature plays a critical role in espresso extraction. Water that’s too cool will extract flavors unevenly, leaving you with a sour or overly acidic taste. On the other hand, water that’s too hot can over-extract bitter compounds.
Optimal Temperature: For espresso, the ideal brewing temperature is between 195°F and 205°F (90°C to 96°C). If your machine doesn’t have adjustable temperature settings, simply ensure it’s fully warmed up before brewing.
Troubleshooting Tip: If your espresso machine has a built-in thermometer or temperature control, try increasing the temperature slightly to see if it improves the extraction.
Product recommendation:
- Fellow Stagg EKG Electric Kettle – This kettle is loved by coffee enthusiasts for its precise temperature control, making it an excellent choice for ensuring the perfect water temperature. It’s available here.
4. Master Your Tamping Technique
Tamping refers to the process of compressing the ground coffee into the portafilter. If you tamp unevenly or with too little pressure, it can create gaps in the coffee bed, allowing water to flow through too quickly, resulting in under-extraction.
How to tamp: Aim to apply around 30 pounds of consistent, even pressure. A level tamp ensures that the water flows through the grounds evenly, resulting in uniform extraction.
Practice makes perfect: If you’re new to tamping, consider using a bathroom scale to gauge the amount of pressure you're applying until you get comfortable with the technique.
Product recommendation:
- LuxHaus Espresso Tamper – Known for its ergonomic design and durable build, this tamper helps you achieve even and consistent tamping every time. Available here.
5. Monitor Shot Time
Shot time is another key indicator of whether your espresso is under-extracted. A shot that finishes too quickly, usually under 20 seconds, means the water hasn’t had enough time to extract the full range of flavors from the coffee grounds.
Ideal Shot Time: A typical espresso shot should pull between 25 and 30 seconds.
How to adjust: If your shot pulls too fast, try grinding the coffee slightly finer, tamping with more pressure, or using a slightly higher dose of coffee.
Tools for precision:
- Timemore Coffee Timer – This sleek timer allows you to keep track of your shot times and make the necessary adjustments to achieve the ideal pull. You can find it here.
6. Use Fresh Coffee Beans
Fresh coffee beans are essential for good espresso. The older the beans, the more they lose their essential oils and flavors, making them harder to extract. This can lead to a sour, flat, or under-extracted shot.
Optimal Freshness: Aim to use beans roasted within two weeks for the best results.
Storage Tip: Store your beans in an airtight container in a cool, dark place to preserve their freshness and prevent oxidation.
Product recommendation:
- Coffee Gator Coffee Canister – This airtight canister keeps your coffee beans fresh for longer by preventing exposure to air and light. Available here.
7. Practice Patience
Espresso is an art that takes time to master. It may take several tries to get everything just right. With each shot, you’ll learn more about how your equipment, beans, and technique work together. Be patient and make one adjustment at a time. Over time, your shots will improve, and you’ll gain confidence in your brewing skills.
Common Mistakes and How to Avoid Them
- Mistake 1: Ignoring the Importance of Consistency
Consistency is key. Inconsistent grind size, dosing, or tamping will result in uneven extraction. Always weigh your coffee and aim for uniform tamping. - Mistake 2: Skipping Maintenance
A dirty espresso machine can lead to poor extraction. Regularly clean your group head, portafilter, and grinder to maintain optimal performance.
Product recommendation:- Urnex Espresso Machine Cleaning Tablets – A highly-rated option for keeping your espresso machine clean and performing at its best. Available here.
- Mistake 3: Overcomplicating Adjustments
Focus on one variable at a time. Start by adjusting your grind size before playing around with temperature or ratios.
FAQs About Fixing Under-Extracted Espresso
Q: How can I tell if my espresso is under-extracted?
A: Your espresso will taste sour, thin, and lack sweetness. The crema will be pale or non-existent.
Q: What grind size should I use for espresso?
A: Espresso requires a very fine grind, similar to the texture of table salt. Experiment with your grinder until you find the perfect grind for your machine.
Q: How can I ensure my tamping is even?
A: Use a level tamper and apply firm, consistent pressure. You can practice using a bathroom scale to gauge the right amount of force.
Q: Can I fix under-extraction without a grinder?
A: While it’s possible to use pre-ground coffee, it’s much harder to achieve the perfect grind for espresso. Investing in a quality grinder, like the Baratza Encore, will give you better control.
Q: Does water quality affect espresso?
A: Yes, water quality plays a huge role in espresso. Using filtered water with low mineral content will help you pull a better shot.
Final Thoughts
Fixing under-extracted espresso is all about understanding the balance between grind size, brew ratio, water temperature, tamping pressure, and shot time. While the learning curve can be steep, every shot brings you closer to the perfect espresso.
With the right tools—like a quality grinder, scale, tamper, and thermometer—and a little patience, you’ll be pulling shots that rival your favorite coffee shop. Treat every under-extracted shot as a learning opportunity, and soon you’ll be able to craft espresso that’s rich, flavorful, and full of depth. Happy brewing!