An espresso extraction that is too fast will result in an underextracted espresso where there is insuffcient pressure to achieve proper espresso, resulting in a watery result with little crema. Make small adjustments to any of the following three factors to slow the flow of espresso and increase extraction pressure:
- Adjust your coffee grinder to a finer setting
- Dose more coffee into your filter holder basket
- Tamp/compress your coffee with greater force
Remember for a double shot of espresso you are looking for the following:
- 50-60ml of espresso
- extracted from 14-8 grams of compressed freshly ground coffee
- in a time of 25-30 seconds