What should you do if espresso shots are pulling too quickly?

• A. Adjust the grinder to make the coffee grounds coarser
• B. Increase the dose
• C. Adjust the grinder to make the coffee grounds finer
• D. Tamp more firmly

Answer: (C)

When espresso shots pull too quickly, the water is moving through the coffee too fast and not extracting enough flavors. The grind size controls how much resistance the water meets in the portafilter. Finer grounds increase surface area and tighten that resistance, slowing the flow and allowing more time for extraction. That’s why making the grounds finer is the most reliable fix.

Coarser grounds would speed things up, worsening under-extraction. Increasing the dose can affect overall balance and isn’t as precise a control for flow. Tamp more firmly can slow things a bit, but it’s less predictable and typically less effective than adjusting the grind size.