As a passionate espresso lover and home barista, I've faced the frustration of making a shot of espresso that just doesn’t hit the mark. One of the most common issues I've encountered is under-extraction. It’s that moment when you taste an espresso shot, and it’s weak, sour, and lacks the depth of flavor that you expect. Over the years, I’ve learned how to fix under-extracted espresso, and I’m here to share the steps and techniques that helped me improve my shots significantly. Explore the features and performance of this machine in our Philips 5500 LatteGo review

What is Under-Extraction in Espresso?
Before diving into how to fix under-extracted espresso, let’s define what under-extraction actually means. In simple terms, under-extraction happens when the water doesn’t extract enough of the flavors from the coffee grounds during brewing. This usually results in an espresso that tastes sour, sharp, and lacking in sweetness. Essentially, the coffee is not fully brewed, and the extraction process is incomplete. Dive into the details of the Philips 5400 LatteGo review
Signs You Have Under-Extracted Espresso
If you’re not sure whether your espresso is under-extracted, there are a few key indicators to look out for. First, check the taste. Under-extracted espresso often has a sharp, sour flavor and a thin body. It might taste overly acidic, and you won’t get the rich, balanced sweetness that a well-extracted shot delivers. Compare these two models in our Philips LatteGo 5400 vs 4300 review
Second, observe the shot itself. A well-pulled shot of espresso will have a nice, creamy layer of crema on top. If your shot is under-extracted, you might notice that the crema is pale or disappears too quickly, which is a clear sign that the extraction process wasn’t optimal. Discover the differences between these machines in our Philips 3200 vs 4300 vs 5400 review
The Impact of Grind Size on Espresso Extraction
One of the most important factors when learning how to fix under-extracted espresso is understanding the role of grind size. The grind size affects how quickly the water flows through the coffee grounds. For espresso, you need a fine grind, as this increases the surface area of the coffee, allowing the water to extract more flavor. If your grind is too coarse, the water flows through too quickly, leading to under-extraction. Learn how these two models compare in our Philips 3200 vs 4300 review
When I started out, I made the mistake of using too coarse of a grind. The water rushed through the coffee too fast, which didn’t give the coffee enough time to extract its full potential. After adjusting to a finer grind, I immediately noticed a significant improvement in the flavor and body of my shots. Uncover the key distinctions in our Philips 3200 vs 5400 review
Adjusting Your Dose to Fix Under-Extracted Espresso
Another common cause of under-extraction is using the wrong coffee dose. The dose refers to the amount of coffee you use for each shot. Typically, for a single shot of espresso, a dose of around 9-10 grams is standard, and for a double shot, it's around 18-20 grams. If you use too little coffee, there won’t be enough grounds to extract a full range of flavors, leading to under-extraction.
When I first started adjusting my doses, I found that the right balance made a huge difference. By slightly increasing the dose, I could improve the overall extraction, making the shot fuller and more balanced. However, it’s also important not to over-dose, as too much coffee can lead to over-extraction, which is a whole different problem.
Tamping Pressure and Its Effect on Extraction
Tamping is the process of compressing the ground coffee in the portafilter before brewing. If your tamping technique is inconsistent, it can result in uneven extraction, which can contribute to under-extraction. When you tamp too lightly, the coffee grounds may not be compacted enough to create the necessary resistance for water to flow through evenly.
To fix under-extracted espresso, make sure you’re tamping evenly and with enough pressure. I’ve found that applying about 30 pounds of pressure is usually sufficient to create a solid, even puck. Consistency is key, so practice tamping until it feels natural and uniform. This will ensure that the water flows through the grounds evenly and extracts the full spectrum of flavors.
The Role of Water Temperature in Espresso Extraction
Water temperature plays a critical role in how to fix under-extracted espresso. If the water is too cool, it won’t extract the coffee as efficiently, leading to a weak and sour shot. On the other hand, water that’s too hot can over-extract the coffee, resulting in bitterness. The ideal brewing temperature for espresso is typically between 190°F and 200°F (88°C to 93°C).
When I first started, I didn’t pay much attention to the water temperature, and my shots suffered. After investing in a temperature-controlled espresso machine, I noticed a dramatic improvement in the quality of my espresso. Even without a fancy machine, you can use a thermometer or ensure your machine is set to the correct temperature range.
Adjusting the Brewing Time for Better Extraction
Another factor to consider when fixing under-extracted espresso is brewing time. The brewing time, or shot time, is how long the water interacts with the coffee grounds. If the shot is too quick, the water doesn’t have enough time to extract all the flavors, leading to under-extraction. Conversely, a shot that takes too long to brew can lead to over-extraction.
A typical espresso shot should take between 25 to 30 seconds to brew. If you’re consistently getting shots that are too fast, try adjusting your grind size to be finer or increasing your dose. If the shot takes too long, try a coarser grind or decrease the dose to speed up the process.
The Importance of Fresh Coffee Beans
One factor I overlooked when learning how to fix under-extracted espresso was the freshness of my coffee beans. Freshness is crucial because stale coffee beans will not produce the same rich, balanced flavor as freshly roasted beans. The oils and compounds in coffee begin to break down over time, and older beans are harder to extract flavor from.
I recommend buying coffee beans in small batches and using them within a few weeks of roasting. If you notice that your espresso shots are lacking flavor, it might be time to check the freshness of your beans. Freshly roasted beans make a significant difference in the overall quality of your espresso.
Maintaining Consistency with Equipment Calibration
One thing I learned over time is that even the best equipment can suffer from inconsistencies. That’s why it’s important to regularly calibrate your espresso machine and grinder. If your grinder is inconsistent, it may not be producing the right grind size every time, which can lead to under-extraction.
Make sure to clean your equipment regularly, especially the grinder, as old coffee residue can affect the grind size and ultimately the extraction. I’ve found that a clean machine and grinder make a world of difference in the consistency of my shots, helping me avoid under-extraction more often.
Troubleshooting Under-Extracted Espresso
If you’ve tried the tips above and are still struggling with under-extracted espresso, it’s time to troubleshoot. Start by making one adjustment at a time so you can pinpoint the issue. Is your grind too coarse? Are you using enough coffee? Is your tamp consistent? Is the water temperature correct?
As a home barista, I’ve learned that making small, incremental changes and paying attention to every detail of the process is key to fixing under-extracted espresso. Sometimes it takes a bit of trial and error, but with patience, you’ll eventually find the perfect balance.

Conclusion: Perfecting Your Espresso Shots
In conclusion, learning how to fix under-extracted espresso takes practice and attention to detail. By understanding the key factors that affect espresso extraction—grind size, dose, tamping pressure, water temperature, brewing time, and freshness—you can improve the quality of your espresso shots. It’s about finding the right balance and making small adjustments as needed.
With the knowledge I’ve gained over time, I now consistently brew rich, flavorful espresso that I can be proud of. If you’re struggling with under-extraction, don’t get discouraged. With persistence and the right techniques, you’ll soon be able to enjoy the perfect shot of espresso every time.
Frequently Asked Questions (FAQ) on How to Fix Under-Extracted Espresso
1. What does it mean when my espresso is under-extracted?
Under-extraction happens when the water doesn't extract enough of the flavors from the coffee grounds. This usually leads to an espresso that tastes sour, weak, or overly acidic. The result is often a shot with a thin body and pale crema.
2. How can I tell if my espresso is under-extracted?
Common signs of under-extraction include a sour or sharp taste, a pale and short-lived crema, and a thin body. The shot may also be too fast, with a brewing time shorter than the typical 25-30 seconds.
3. What is the best grind size to avoid under-extracted espresso?
For espresso, a fine grind is essential. A coarse grind leads to water flowing too quickly through the coffee, resulting in under-extraction. Experiment with grind size until the shot brews within the optimal time range (25-30 seconds).
4. How does the coffee dose affect espresso extraction?
The amount of coffee you use, or the dose, can impact extraction. If you use too little coffee, there won’t be enough grounds to extract the full range of flavors, leading to under-extraction. Generally, use 18-20 grams for a double shot.
5. What tamping technique should I use to prevent under-extraction?
Tamping is crucial to achieving even extraction. Ensure you tamp the coffee grounds evenly and apply consistent pressure, typically around 30 pounds. Inconsistent tamping can cause uneven water flow, leading to under-extraction.
6. Does water temperature matter for fixing under-extracted espresso?
Yes, water temperature is critical. Water that’s too cold won’t extract enough flavor, while water that’s too hot may over-extract and cause bitterness. Aim for a brewing temperature between 190°F and 200°F (88°C to 93°C).
7. What should I do if my espresso shot is brewing too fast?
If your shot is brewing too fast, the extraction will likely be underwhelming. Try using a finer grind, increasing the coffee dose, or tamping more firmly to create more resistance for the water.
8. How does freshness of coffee beans affect extraction?
Fresh coffee beans are essential for good espresso extraction. Stale beans lose their flavor and oils, making them harder to extract. Always use freshly roasted beans and avoid storing them for too long after opening.
9. How do I know if my grinder is contributing to under-extraction?
Inconsistent grind sizes from a poor grinder can lead to uneven extraction. If you notice that your espresso shots vary in quality despite other factors being consistent, it might be worth checking if your grinder is producing a consistent, fine grind.
10. What should I do if I’ve tried everything and my espresso is still under-extracted?
If you’ve made adjustments to grind size, dose, tamping, water temperature, and other factors but still face under-extraction, it’s time to troubleshoot systematically. Check each element one by one, and consider professional maintenance for your espresso machine.