A slow espresso extraction will result in an overextracted espresso where the extraction process takes too long resulting in undesirable flavours. Make small adjustments to any of the following three factors to increase the flow of espresso:
- Adjust your coffee grinder to a more coarse setting
- Dose less coffee into your filter holder basket
- Tamp/compress your coffee with less 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