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If your espresso shots are coming out too fast and taste weak or sour you’re likely dealing with insufficient 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, فروشگاه قهوه tamping, and brew time to achieve a balanced shot.

Start by checking your grind setting. 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 evaluate the results. A good target is a shot that yields 18–20g of liquid in 25–30 seconds from an 18g basket. If the shot is still running short, keep adjusting finer.

Next, confirm your portion size. An insufficient amount of grounds can lead to channeling and under extraction. Use a scale to measure your dose consistently. Most machines perform best with a dose in the 18–21g range. Also, apply steady, even force when tamping. Uneven tamping can allow water to find easy routes. Select a tamper with perfect basket contact and tamp with controlled, flat force.

Check your coffee freshness too. Stale or old beans won’t release proper flavors. Choose coffee roasted 2–4 weeks ago and store them in an airtight container away from light and heat.

Finally, verify the group head and boiler are properly heated. If the brewing components are underheated, flavor becomes thin. Run a blank shot to preheat the portafilter and group head. If all else fails, clean your machine. Accumulated gunk and rancid oils can clog the shower screen or group head. Weekly deep cleans with detergent can reestablish proper flow and flavor.

With patience and small adjustments, you’ll discover the ideal parameters for a full-bodied shot.