Extraction Too Fast
Your shot runs too quickly, finishing in under 20 seconds
What This Looks Like
Compare your shot to these visual cues to confirm the symptom.
Extraction flow
Crema color & texture
Cup appearance
Not sure about the cause?
Get a personalized diagnosis
Possible Causes
Grind Too Coarse
3 solutions available
Coffee particles are too large, allowing water to pass through too quickly
Dose Too Low
2 solutions available
Not enough coffee in the basket, reducing extraction resistance
Stale Coffee Beans
2 solutions available
Coffee beans are past their peak freshness, having lost flavor and CO2
Uneven Puck Distribution
3 solutions available
Coffee grounds are unevenly distributed in the basket, causing channeling
Recommended Solutions
Grind Finer
Adjust your grinder to produce finer coffee particles. Make small adjustments (2-3 increments on most grinders) and pull a test shot.
Expected Result
Extraction time should increase by 3-5 seconds. Flavor should become more balanced with less sourness.
Increase Coffee Dose
Add 0.5-1g more coffee to your portafilter basket. Ensure it's within your basket's recommended capacity.
Expected Result
More resistance, slower extraction, fuller body and more intense flavor.
Upgrade Your Grinder
If using a blade grinder or entry-level burr grinder, consider upgrading to a quality espresso grinder with fine adjustment capability.
Expected Result
More consistent particle size, better control, dramatic flavor improvement.
Use a Scale
Weigh your coffee dose and espresso output with a 0.1g precision scale. Aim for consistent input/output ratios.
Expected Result
Reproducible results, easier troubleshooting, precise recipe development.
Frequently Asked Questions
In-Depth Guide
Quick Diagnosis
If your shot finishes in under 20 seconds for a standard dose (18-20g), extraction is happening too quickly. This typically results in sour, thin, and underdeveloped flavors.
Check these first:
- Is your grind setting appropriate for espresso?
- Is your dose correct for your basket size?
- Are you experiencing channeling (spurting/spraying)?
What to Change First (in order)
-
Grind finer This is almost always the solution for fast extraction. Start here: Grind Finer
-
Increase your dose More coffee = more resistance = slower flow. Try adding 0.5-1g to your current dose.
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Check for channeling Even with correct grind, channeling can cause fast, uneven extraction.
Common Causes
1) Grind Too Coarse
The most common cause. Espresso requires very fine grounds to create sufficient resistance.
- Learn more: Grind Too Coarse
- Most common fix: Grind Finer
2) Dose Too Low
Insufficient coffee in the basket creates less resistance.
3) Channeling
Water shortcuts through weak spots bypass much of the coffee entirely.
4) Low Brew Pressure
Some machines, especially entry-level ones, may not reach optimal pressure.
FAQ
Q: What's the ideal extraction time? For a 1:2 ratio (e.g., 18g in, 36g out), most baristas target 25-35 seconds. However, taste is the ultimate judge—some excellent shots fall outside this range.
Q: I ground much finer but the shot is still fast—why? Check for channeling (use a naked portafilter), ensure your dose fills the basket appropriately, and verify your grinder is producing genuinely fine particles (some grinders can't go fine enough).
Q: Can machine pressure affect extraction speed? Yes. Low pressure (under 8 bar) reduces resistance in the puck, causing faster flow even with appropriate grind. Have your machine's pressure checked if you suspect issues.
Q: Should I use a pressurized basket to slow down my shot? Pressurized baskets add artificial resistance and can slow shots, but they mask technique issues and limit flavor potential. It's better to learn proper technique with a standard basket.