For coffee lovers, there's nothing more frustrating than tasting a shot of under-extracted espresso. A weak, sour brew that lacks the fullness and complexity of a perfectly brewed espresso can make the entire coffee experience feel off. If you've ever encountered this issue, you're not alone. The good news is that by making a few adjustments and experimenting with your brewing method, you can fix this problem. Based on my personal experiences, here's a step-by-step guide to help you craft the ideal espresso shot. Explore the features and performance of this machine in our Philips 5500 LatteGo review

The Root Causes of Under-Extraction

Before diving into how to fix under-extracted espresso, it's helpful to first understand what causes it. Under-extraction occurs when the water moves through the coffee grounds too quickly, which prevents enough of the coffee’s flavors from being fully extracted. The end result is an espresso that is often flat, sour, and lacking in depth. Dive into the details of the Philips 5400 LatteGo review

Recognizing the Signs of Under-Extraction

Overwhelming Sourness

One of the first indicators of under-extraction is a sour taste. Rather than a balanced, bright acidity, the espresso will taste sharply tangy or off-putting. Compare these two models in our Philips LatteGo 5400 vs 4300 review 

Thin and Watery Consistency

A well-pulled espresso should have a rich, full-bodied texture. If the shot tastes watery or feels thin, it's a clear sign of under-extraction.

Weak or Fading Crema

The crema on a perfectly brewed espresso should be thick and golden. A weak, pale crema that dissipates quickly indicates under-extraction. Discover the differences between these machines in our Philips 3200 vs 4300 vs 5400 review

How to Adjust Grind Size for a Better Shot

The grind size is one of the most critical factors when making espresso. If your grind is too coarse, water will pass through the coffee grounds too quickly, which leads to under-extraction. Learn how these two models compare in our Philips 3200 vs 4300 review

When I first began brewing espresso, I was surprised at how much adjusting the grind size could impact the flavor of the shot. If you're dealing with sour or watery espresso, try using a finer grind. A finer grind increases the surface area of the coffee, allowing for more thorough extraction of flavor. Uncover the key distinctions in our Philips 3200 vs 5400 review

Pro Tip:

Make small adjustments to the grind size and test each shot to find the right balance. Keep in mind that grinding too fine can lead to over-extraction, which will also negatively affect the taste.

The Key to Crafting the Perfect Espresso Shot

Fixing under-extracted espresso comes down to making adjustments to several key factors, including grind size, brew ratio, water temperature, tamping pressure, and shot time. While these changes might feel overwhelming at first, with practice and careful attention to each variable, you'll be able to pull consistent and well-balanced espresso shots.

From my own experience, even the smallest tweaks can make the biggest difference in the quality of your espresso. By focusing on these variables, you’ll be able to create espresso shots that are rich, full of flavor, and comparable to those from your favorite café. Happy brewing!