Troubleshooting Weak Espresso Shots > 자유게시판

If the extraction is too quick and the flavor lacks depth you’re likely dealing with low extraction. This means the water is passing through too quickly without capturing the coffee’s essence. The solution involves carefully adjusting your grind size, dose, tamping, and brew time to achieve a balanced shot.

Start by verifying your grind particle size. If the grounds are not fine enough, water flows through too quickly. Make your grind finer in small increments—about a half turn on your grinder and pull another shot. A good target is a shot that extracts 18–20g in 25–30 seconds using a 18g coffee dose. If the shot is still too fast, keep adjusting finer.

Next, confirm your portion size. An insufficient amount of grounds can lead to uneven water flow and weak flavor. Always measure by grams, never by volume. Most machines perform best with a dose between 18 and 21 grams. Also, ensure your tamp is level and uniform. Uneven tamping can allow water to find easy routes. Choose a tamper matching your portafilter size and press down firmly and level.

Check your coffee freshness too. Beans past their peak won’t produce rich crema. Opt for beans 14–28 days post-roast and store them in an airtight container away from light and heat.

Finally, verify the group head and boiler are properly heated. If the group head or boiler is too cool, flavor becomes thin. Perform a pre-infusion rinse to stabilize heat. If all else fails, deep-clean the internal components. Old coffee oils and residue can clog the shower screen or group head. Regular cleaning and backflushing can restore consistent extraction.

With careful tuning and فروشگاه قهوه incremental changes, you’ll discover the ideal parameters for a full-bodied shot.