Espresso flows too fast
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espresso doorlooptijd

Is your espresso flowing too fast? Then your grind is probably too coarse, you’re using too little coffee, or you’re tamping too lightly. An espresso should take 25 to 30 seconds to extract. If it’s faster, you’re missing flavour, body, and balance. Luckily, you can easily fix this with a few simple tweaks.

Read more about the ideal extraction time for an espresso.

Why is your espresso flowing too fast?

An espresso that ends up in your cup within ten to fifteen seconds is flowing too fast. What does that mean? Your coffee is under-extracted, meaning the water hasn’t had enough time to draw out flavour compounds, oils, and acids from the ground coffee. The result: a thin, sour espresso lacking depth.

Possible causes of a too-fast extraction

An espresso pouring out of your machine like a waterfall almost always points to too little resistance during brewing. This can have several causes. Here are the most common:

  • Grind too coarse: The coarser the grind, the faster the water flows through. For espresso, you want a fine grind so the water takes longer to pass through.
  • Dose too low: Using too little coffee in the portafilter means there’s simply less mass for the water to pass through. Result: a fast, weak espresso.
  • Tamping too lightly or unevenly: If you don’t press the coffee firmly and evenly, channels form where the water rushes through too quickly.
  • Old or wet filter paper (with other brewing methods): For pour-over or AeroPress, a wet or worn filter can cause too-fast flow, but this usually doesn’t affect espresso.
  • Poor distribution of coffee in the portafilter: If the coffee is unevenly spread or tilted, the water finds the easiest path, causing too-fast extraction.

Fix it with these practical tips

Good news: a too-fast extraction time is easy to fix. It takes some fine-tuning, but with these tips you’ll be pulling flavour-packed espressos in no time.

  • Adjust your grind finer: Start here. A finer grind creates more resistance, slowing the water down. Make small adjustments and time your shots with a stopwatch.
  • Increase your dose: Usually using 16 grams? Try 18 grams. More coffee = more resistance = slower extraction. Just make sure your portafilter can handle it.
  • Tamp firmly and evenly: Use consistent pressure (about 15 kg) and make sure your coffee is tamped flat. A good tamper really helps.
  • Check your equipment: Keep your machine clean, ensure your filter basket isn’t worn out, and use fresh beans. Small factors can have a big impact on extraction time.
  • Work with fixed ratios: For example: 18 grams in, 36 grams espresso out in 30 seconds. This keeps you in control and lets you adjust easily if something’s off.

Café du Jour tip: Always pull a few test shots while adjusting and take notes. That way you know what works and what doesn’t.

How to dial in the grind size for espresso?

The grind size is probably the most important factor for espresso. Too coarse and your shot is sour and weak. Too fine and your machine clogs or your espresso tastes bitter. Finding the right grind is important, but luckily not as complicated as it seems.

Start with a fine grind, similar to caster sugar. Pull a shot and time the extraction. If it takes less than 25 seconds, grind finer. If it takes longer than 35 seconds or barely drips out, grind coarser. Small tweaks can make a big difference.

Also watch the ‘look’ of your espresso:

  • If it flows out like water, your grind is too coarse.
  • If it drips out slowly, your grind is too fine.
  • If you see a nice even stream and a thick crema layer, it’s perfect!

Read more about grind sizes for different coffees.

Café du Jour tip: Write down your settings, especially if you have a grinder with a dial. That way you can always return to the grind that works best for your beans and machine.