As a coffee enthusiast, few things are as disappointing as sipping a shot of under-extracted espresso. The thin, sour brew that lacks the depth and richness of a well-made shot can easily ruin the entire coffee experience. If you’ve encountered this issue, rest assured you’re not alone. Fortunately, fixing under-extracted espresso is entirely possible with the right adjustments and a bit of practice. Based on my personal experiences with troubleshooting this very problem, I’ve put together this comprehensive guide to help you pull the perfect espresso shot every time. Explore the features and performance of this machine in our Philips 5500 LatteGo review
What Causes Under-Extraction?
Before diving into how to fix under-extraction, it’s important to understand what under-extraction is and why it happens in the first place. Under-extraction occurs when the water passes through the coffee grounds too quickly, meaning it doesn’t have enough time to pull out the full range of flavors from the beans. As a result, the espresso shot turns out weak, thin, and often sour, lacking the complexity and richness you’d expect from a well-pulled shot. Dive into the details of the Philips 5400 LatteGo review
Think of it as a cooking analogy: imagine you’re boiling pasta. If the water doesn’t stay in contact with the pasta long enough, you’ll end up with undercooked noodles, which are hard, chewy, and unpleasant. The same principle applies to coffee extraction. The water needs to stay in contact with the coffee grounds long enough to pull out all of the delicious compounds—sugars, oils, and acids—that contribute to a balanced shot of espresso. Compare these two models in our Philips LatteGo 5400 vs 4300 review
How to Identify Under-Extraction
Knowing the signs of under-extraction is the first step in solving the problem. Fortunately, there are a few clear indicators that will tell you if your espresso has been under-extracted. Discover the differences between these machines in our Philips 3200 vs 4300 vs 5400 review
1. Excessive Sourness
One of the most noticeable signs of under-extraction is an overpowering sourness. Instead of a balanced, bright acidity that you’d expect in a well-made espresso, under-extracted coffee often tastes sharp, tart, and unpleasant. This is because the sour compounds in the coffee are extracted too early in the process, while the more balanced, sweet flavors haven’t been extracted yet. Learn how these two models compare in our Philips 3200 vs 4300 review
2. Watery Texture
Espresso should have a full, rich, and creamy consistency. If your shot feels thin, watery, or even a bit flat, it’s a clear indication that the coffee hasn’t been properly extracted. A watery shot typically lacks the body and mouthfeel that is characteristic of a well-balanced espresso. Uncover the key distinctions in our Philips 3200 vs 5400 review
3. Faint Crema
The crema is the golden, foamy layer of coffee that sits atop a freshly pulled espresso shot. A well-made shot will have a thick, golden crema that holds its shape and lingers for a few moments. In contrast, an under-extracted shot will have a weak, pale crema that dissipates quickly. This is another visual cue that the espresso is lacking the necessary extraction.
How to Fix Under-Extracted Espresso
Now that we know what under-extraction looks like and why it happens, let’s explore how to fix it. There are several factors to consider when adjusting your espresso-making process, and each one plays a role in improving the overall extraction.
1. Adjust the Grind Size
Grind size is one of the most important factors when it comes to espresso extraction. If your grind is too coarse, water will pass through the coffee grounds too quickly, leading to under-extraction. To remedy this, you’ll want to make the grind finer, which increases the surface area of the coffee, allowing the water to stay in contact with the grounds longer and extract more flavor.
When I first started brewing espresso, I was surprised at how much of a difference a small change in grind size could make. If your shot is sour and watery, experiment with a finer grind and observe the impact on your espresso.
Pro Tip: When adjusting the grind size, always make small changes and test each shot. It can be tempting to make drastic adjustments, but even a slight change can lead to significant improvements. However, don’t go too fine—grinding too fine can lead to over-extraction, which brings a whole new set of issues (more on that later).
2. Adjust the Brew Ratio
The brew ratio refers to the amount of coffee used compared to the amount of water. If your brew ratio is too low (i.e., too little coffee for the amount of water), you’ll end up with a watery, under-extracted shot. Most espresso recipes recommend using about 18-20 grams of coffee for a double shot, but this can vary depending on the coffee and your personal taste preferences.
To fix an under-extracted shot, you may want to increase the amount of coffee you’re using, ensuring that the water has more grounds to extract from. Keep in mind that your grind size and tamping pressure will also play a role in achieving the right balance.
3. Check the Water Temperature
Water temperature plays a big role in espresso extraction. Too cold, and the water won’t extract enough flavor; too hot, and the coffee will over-extract, becoming bitter and harsh. The ideal brewing temperature for espresso is typically between 190°F and 200°F (88°C and 93°C).
If you’re using a home espresso machine, check to make sure your water temperature is within this range. Some machines have built-in temperature controls, while others require you to manually adjust or flush the machine to stabilize the temperature. Investing in a thermometer is a great way to ensure your water is at the right temperature every time.
4. Adjust Your Tamping Pressure
Tamping refers to the process of pressing the coffee grounds down into the portafilter to create an even and compact puck. Tamping too lightly or unevenly can lead to channeling, where water flows through certain areas of the puck more quickly, causing uneven extraction and, ultimately, an under-extracted shot.
To achieve the best tamp, aim for consistent, firm pressure (around 30 pounds of force) and make sure the coffee is evenly distributed within the portafilter before tamping. A level, well-compacted puck ensures that the water flows evenly through the grounds, leading to a more balanced shot.
5. Increase the Shot Time
Another way to fix under-extraction is to adjust the shot time. If your espresso shot is too short (less than 25 seconds), the water will pass through the coffee grounds too quickly, leading to under-extraction. Try increasing the shot time to around 25-30 seconds for a more thorough extraction. This will give the water more time to extract the full range of flavors from the coffee.
Keep in mind that shot time isn’t something you should adjust drastically; even a few seconds can make a big difference. Experimenting with shot time is key to finding the perfect balance for your machine and coffee.
6. Freshness of Coffee Beans
It’s important to use freshly roasted coffee beans for optimal espresso extraction. Coffee that is too old or stale may not extract properly, even if all your other variables are dialed in correctly. Ideally, your beans should be used within 1-2 weeks of roasting, as they’ll be at their peak flavor during this window.
Additionally, storing your coffee beans in an airtight container away from light and heat will help preserve their freshness and ensure you’re getting the best possible flavor from your espresso.
Additional Tips and Tools to Improve Your Espresso
While adjusting the factors above should help resolve most under-extraction issues, there are a few additional tips and tools that can further enhance your espresso-making process.
1. Use a Coffee Scale
A coffee scale is an essential tool for brewing consistent espresso. By weighing both the coffee grounds and the water, you can ensure that you’re using the proper brew ratio every time. This takes the guesswork out of the equation and helps you fine-tune your process for the perfect shot.
On Amazon, I highly recommend the Hario V60 Drip Coffee Scale or the Acaia Pearl Espresso Scale. Both are highly accurate and reliable for making adjustments to your espresso recipe.
2. Invest in a High-Quality Grinder
Having a good quality burr grinder is essential for precise grind size adjustments. A consistent grind is key to proper extraction, and investing in a grinder that offers fine adjustments will help you perfect your espresso shots.
The Baratza Sette 270Wi is a highly recommended grinder available on Amazon, known for its precision and ease of use. With its grind-by-weight feature, it ensures you get the right dose of coffee every time, making it easier to dial in the perfect shot.
3. Experiment with Different Coffee Beans
Sometimes, the issue isn’t with your technique but with the coffee itself. Different coffee beans have different extraction profiles, and certain beans may naturally be more prone to under-extraction. Experimenting with different beans or blends can help you understand how different coffees behave and what adjustments you need to make for optimal results.
4. Maintain Your Equipment
Lastly, make sure your espresso machine and grinder are well-maintained. Regularly clean the portafilter, group head, and other components to prevent coffee oils from building up and affecting the flavor of your shots. A well-maintained machine will also provide more consistent results.
Conclusion: Attaining Espresso Excellence
Fixing under-extracted espresso requires adjusting several variables, including grind size, brew ratio, water temperature, tamping pressure, and shot time. While it may seem overwhelming at first, with practice and attention to detail, you can achieve consistency and master the art of espresso making.
From my own experience, it’s often the smallest adjustments that lead to the most noticeable improvements. By focusing on these key factors, you’ll soon be able to pull espresso shots that are rich, well-balanced, and as satisfying as those from your favorite coffee shop. Happy brewing!