Espresso brewing is an art form that requires precision and attention to detail. One of the most common issues that both novice and experienced baristas encounter is under-extraction. Under-extracted espresso refers to a shot that is weak, sour, or lacking in depth. In this article, I'll walk you through how to fix under-extracted espresso, so you can consistently produce rich, balanced shots.

Understanding Under Extracted Espresso
Before diving into the solutions, it’s important to first understand what under-extraction is and why it occurs. In simple terms, under-extraction happens when the water passes through the coffee grounds too quickly and fails to extract the full range of flavors from the beans. This results in a shot that tastes sour, thin, and overly acidic.
When brewing espresso, water interacts with the coffee grounds to dissolve various compounds such as sugars, acids, and oils. The goal is to extract these compounds in a balanced manner. If the water doesn't stay in contact with the coffee grounds long enough, it won’t extract the necessary flavors, leading to an under-extracted shot.
Signs of Under Extracted Espresso
The first step in fixing under-extracted espresso is identifying it. Here are a few key signs that indicate your espresso might be under-extracted:
- Sourness: The espresso tastes sharp and acidic, rather than balanced and rich.
- Weak Body: The shot lacks the full-bodied mouthfeel that you’d expect from a well-extracted espresso.
- Thin Crema: A thin, pale crema is often a sign of under-extraction. The crema may also dissipate too quickly.
- Quick Extraction Time: If the espresso is ready too quickly—less than 20 seconds—it could be under-extracted.
Now that you know what under-extracted espresso looks and tastes like, let’s explore how to fix it.

How to Fix Under Extracted Espresso: Adjust the Grind Size
One of the most common causes of under-extracted espresso is an improper grind size. If your grind is too coarse, water will pass through the coffee grounds too quickly, leading to under-extraction. To fix this, you’ll need to adjust your grinder to produce a finer grind.
When you adjust your grind size, make sure to experiment in small increments. If the grind is too fine, you’ll end up with over-extraction, which can lead to bitter, unpleasant flavors. Start by making your grind slightly finer, and then pull another shot to see how it affects the flavor. A good rule of thumb is to aim for a grind that feels similar to table salt, but this can vary depending on your espresso machine and coffee beans. If you are using a fully automatic espresso machine, models like the Philips 5500 LatteGo and Philips 5400 LatteGo offer adjustable grind settings to help you refine your extraction.
How to Fix Under Extracted Espresso: Adjust the Dose
The amount of coffee you use in your espresso shot also plays a significant role in extraction. If you’re using too little coffee, it can lead to under-extraction. The typical dose for a double shot of espresso is around 18-20 grams of ground coffee, but this can vary depending on the size of your portafilter and the specific coffee you’re using.
To fix under-extraction, try increasing the dose slightly. If you’re using less than 18 grams, bump it up to 18 or 20 grams and see how that changes the shot. Remember, a higher dose will also require slightly more water, so keep an eye on the total volume of your shot as well. If you're considering an upgrade, comparing machines like Philips LatteGo 5400 vs 4300 can help you choose one with better dosing and extraction features.
How to Fix Under Extracted Espresso: Adjust the Tamp Pressure
Tamping is another key factor in espresso extraction. If you don’t tamp the coffee grounds evenly and with enough pressure, it can result in uneven extraction, leading to under-extraction. A consistent, firm tamp is essential for a good espresso shot.
To fix under-extraction, make sure you’re tamping the coffee grounds with about 30 pounds of pressure. Apply the pressure evenly across the surface of the grounds, and use a level tamper to ensure an even surface. After tamping, check to see if the grounds are evenly distributed in the portafilter. Any unevenness could result in poor extraction.
How to Fix Under Extracted Espresso: Check Your Water Temperature
Water temperature plays a significant role in the extraction process. If your water is too cold, it won’t extract the full range of flavors from the coffee grounds, leading to under-extraction. On the other hand, water that’s too hot can cause over-extraction and bitterness.
To fix under-extracted espresso, make sure your espresso machine is heating water to the optimal temperature. This is usually between 190°F and 200°F (88°C to 93°C). If your machine has a temperature control feature, adjust it to the proper range. If you're using a machine without temperature control, consider investing in a high-quality machine that offers precise temperature regulation, such as those compared in Philips 3200 vs 4300 vs 5400 to find the best fit for your needs.
How to Fix Under Extracted Espresso: Adjust the Extraction Time
If your espresso shot is finishing too quickly, it may be under-extracted. The ideal extraction time for espresso is typically between 25 and 30 seconds, but this can vary depending on the coffee and other factors. If your shot is running too fast—less than 20 seconds—it’s likely that the water is flowing through the coffee grounds too quickly, causing under-extraction.
To fix this, you can adjust the grind size, dose, and tamp to slow down the extraction process. Additionally, check the flow rate of your espresso machine. If the water pressure is too high, it can force the water through the coffee grounds too quickly. Adjusting the pressure to a more moderate level can help fix under-extraction. If you're in the market for a new machine, consider checking out Philips 3200 vs 4300 or Philips 3200 vs 5400 to find one that offers better pressure control.
How to Fix Under Extracted Espresso: Use Fresh Coffee Beans
Fresh coffee beans are essential for achieving a well-extracted espresso shot. Coffee begins to lose its flavor and aroma soon after roasting, so using stale beans can result in under-extraction. To fix under-extracted espresso, make sure you’re using fresh coffee beans that have been roasted within the past two weeks.
Additionally, grind the coffee just before brewing to preserve its freshness. Grinding beans too far in advance exposes them to air, which causes the oils and flavors to degrade. Invest in a high-quality burr grinder to ensure a consistent grind size and to maximize the flavor extraction.
How to Fix Under Extracted Espresso: Check Your Espresso Machine
Sometimes the issue with under-extracted espresso isn’t related to the coffee itself but to the espresso machine. A dirty or poorly maintained machine can result in inconsistent water flow, leading to under-extraction.
To fix this, regularly clean your espresso machine, including the portafilter, group head, and baskets. Make sure the machine is in good working condition, and that the water flow is consistent. If you notice any blockages or other issues, consider having the machine serviced by a professional.
How to Fix Under Extracted Espresso: Experiment with Different Beans
Every coffee bean has its own unique flavor profile and extraction characteristics. Some beans are more suited for espresso, while others may need adjustments to achieve the perfect shot. If you consistently struggle with under-extracted espresso, try experimenting with different beans.
Beans that are too light or too acidic may be more prone to under-extraction. Darker roasts or espresso blends with a balanced flavor profile may yield better results. Additionally, the freshness and quality of the beans play a critical role in extraction. High-quality, freshly roasted beans will give you the best chance at a well-extracted shot.
Conclusion: Achieving the Perfect Espresso
Fixing under-extracted espresso requires a combination of factors, from adjusting the grind size and dose to ensuring your machine is operating at optimal temperature and pressure. By carefully fine-tuning each of these elements, you can create rich, flavorful shots of espresso every time. Remember, achieving the perfect espresso is a process of trial and error, so don’t be afraid to experiment and make adjustments until you find what works best for you.
With a bit of practice and attention to detail, you’ll be able to fix under-extracted espresso and enjoy perfectly brewed shots that are full of flavor and depth. Happy brewing!
Frequently Asked Questions
Q: What causes under-extracted espresso?
A: Under-extracted espresso is typically caused by factors like a grind that is too coarse, insufficient coffee dose, uneven tamping, incorrect water temperature, or too short of an extraction time. These issues lead to water flowing through the coffee grounds too quickly, failing to extract all the desired flavors.
Q: How can I tell if my espresso is under-extracted?
A: Signs of under-extracted espresso include a sour or acidic taste, a thin body, a weak crema, and a short extraction time (less than 20 seconds). If your espresso tastes overly sharp and lacks depth, it is likely under-extracted.
Q: What grind size should I use for espresso to avoid under-extraction?
A: For espresso, the grind should be fine, similar to the texture of table salt. If the grind is too coarse, the water will pass through too quickly, causing under-extraction. You may need to adjust the grind size depending on your specific machine and coffee beans.
Q: How much coffee should I use to prevent under-extraction?
A: The typical dose for a double shot of espresso is around 18-20 grams of ground coffee. If you're using too little coffee, it may lead to under-extraction. Adjust the dose based on the size of your portafilter and desired strength of the espresso shot.
Q: What should the water temperature be for a proper espresso extraction?
A: The ideal water temperature for espresso is between 190°F and 200°F (88°C to 93°C). Water that's too cold won't extract the full range of flavors, resulting in under-extraction.
Q: How long should the extraction time be for espresso?
A: A well-extracted espresso shot should take between 25 and 30 seconds. If the extraction time is too short (less than 20 seconds), the shot may be under-extracted. Adjusting the grind size and tamp pressure can help achieve the optimal extraction time.
Q: Can stale coffee beans cause under-extraction?
A: Yes, using stale coffee beans can lead to under-extraction. As coffee ages, it loses its flavor and oils, which are essential for a rich espresso shot. Always use fresh coffee beans roasted within the last two weeks to avoid this problem.
Q: How can I fix under-extracted espresso if my machine is the problem?
A: If your espresso machine is the issue, check for any blockages or maintenance needs. Ensure the machine is clean, especially the portafilter and group head. Regular cleaning and servicing will help maintain consistent water flow and pressure, which is essential for a proper extraction.
Q: What type of coffee beans should I use to prevent under-extraction?
A: Choose high-quality, freshly roasted beans suited for espresso brewing. Lighter roasts may require adjustments to achieve the perfect shot, while darker roasts or espresso blends are generally more forgiving. Experimenting with different beans can help you find the best match for your espresso machine and taste preferences.