Espresso guide
Why your espresso shot runs too fast
If your shot gushes out and hits its yield in under 20 seconds, the water is finding it too easy to get through the puck. The result is almost always sour, thin and disappointing.
The three usual causes
- Grind too coarse — the most common cause. Water rushes through the gaps between large particles.
- Too little coffee — a low dose leaves headspace and less resistance in the basket.
- Channeling — water punches a hole through one weak spot in the puck instead of flowing evenly. Watch for spurting, spraying or a stream that splits and dances.
The one change to make next
Grind slightly finer. If the stream looked even — just fast — grind is almost certainly the answer. A finer grind adds resistance and slows the shot toward the 25–30 second range where sweetness lives.
Weigh your dose and yield rather than guessing: 18g in, 36g out is a solid starting point for most doubles.
If the stream sprayed or looked uneven
That's channeling, and grind won't fix it on its own. Focus on puck prep instead: distribute the grounds evenly (a WDT tool or a firm tap helps), tamp level, and make sure the basket is dry before dosing.
A bottomless portafilter makes this easy to see — one even, centred stream is the goal. Change one thing per shot and you'll quickly learn what your setup responds to.