My Espresso Is Pulling Too Fast (Solved!)


A fast-pulling espresso is a common problem faced by home baristas and coffee enthusiasts alike. When your espresso is pulling too quickly, it affects the taste, aroma, and overall quality of your coffee.

In this article, we will discuss what happens when your espresso pulls too fast, the ideal extraction time, and various solutions to fix this issue for a perfect espresso shot.

What To Do When Your Espresso Is Pulling Too Fast

If your espresso is pulling too fast, you can do a few things to make the extraction time slower. Here are some solutions to help you achieve the perfect extraction:

  • Use fresh coffee beans and store them properly.
  • Adjust the grind size, making it finer to slow down extraction.
  • Increase the coffee dose to create more resistance for water flow.
  • Tamp coffee grounds more firmly and evenly for consistent water flow.
  • Check and maintain the ideal water temperature (195°F-205°F).

Fast extraction can lead to weak flavor, sour taste, lack of crema, and watery texture. Aim for an extraction time of 25-30 seconds for a balanced espresso with a full-bodied taste, pleasant aroma, and the right balance of acidity, sweetness, and bitterness.

Let’s dive into some more detail on each of these 5 points below!

My espresso  is pulling too fast

Use Fresh Coffee Beans

The first and one of the most important things to do is to always use fresh coffee beans. Stale coffee beans can cause fast extraction times.

Coffee beans usually stay fresh for about three weeks. After three weeks you may still use the beans but the taste is not the same. After about 2 to 3 months they’re pretty much useless, your espresso will pull way too fast because all the carbon dioxide has left the bean.

Always store your coffee in an airtight container, away from direct sunlight, heat, and moisture. Once the beans are ground try to use the coffee within at least two weeks.

fresh coffee beans

Adjust The Grind Size

You might be using the wrong grind size, when coffee beans are ground more coarsely, the individual particles are larger, which results in less surface area exposed to the water. This means that the water will flow through the grounds more quickly, leading to a faster extraction.

Conversely, a finer grind has smaller coffee particles, providing more surface area for the water to come into contact with. This slows down the water flow and prolongs the extraction process.

A good analogy is to think about it like sand and rocks. If you have a bucket of big rocks and you pour water on it, the water will flow right through.

But if you have a bucket of sand and you pour water on it the water will just sit on top of the sand. It would take a lot of pressure to get the water through.

It’s essential to make incremental adjustments to the grind size to find the ideal extraction rate. Experiment by slightly adjusting the grind size finer and observe the changes in taste and extraction time.

However, it’s important to be cautious not to grind the beans too finely, If your espresso pulls too slowly, the coffee will get over-extracted, which might lead to bitter or astringent flavors.

Ground coffee

Increase The Dose

Using more coffee grounds will create greater resistance for the water to pass through, slowing the extraction time. Start by increasing the dose in small increments, aiming for around 18-20 grams for a double shot.

Tamp More Firmly

Tamping your coffee grounds evenly and firmly creates resistance and ensures consistent water flow through the coffee puck.

Before tamping, make sure the coffee grounds are evenly distributed and not clumped up in the portafilter, you could use something like this needle distributor to help you with this. This helps to prevent channeling, where water finds the path of least resistance through the coffee puck, leading to your espresso pulling very fast.

Experiment with different tamping pressures to find what works best for your machine and coffee. Also, ensure that your tamper is level when pressing down on the coffee grounds. Uneven tamping can cause water to flow faster through certain areas of the coffee puck, leading to inconsistent extraction and a fast-pulling shot.

Check Water Temperature

The ideal water temperature for espresso extraction is between 195°F and 205°F (90°C to 96°C). If your machine allows you to adjust the temperature, ensure it’s within this range.

The Effects of Fast Espresso Extraction

When espresso pulls too fast, the water flows through the coffee grounds too quickly, resulting in under-extraction. Under-extracted espresso has the following characteristics:

  1. Weak flavor: Fast extraction leads to a thin and weak-tasting espresso, devoid of the richness and complexity you’d expect from a well-prepared shot.
  2. Sour taste: Under-extracted espresso often has a sour or acidic taste, as the acidic components are extracted first, followed by sweetness and bitterness. A short extraction time means you’re only getting the acidity.
  3. Lack of crema: A well-extracted espresso shot has a thick, golden crema on top, while under-extracted shots typically have little to no crema.
  4. Watery texture: When espresso is pulled too fast, it lacks the desired creamy, full-bodied mouthfeel that comes from a proper extraction.

The Perfect Extraction Time

The ideal extraction time for a double espresso shot is between 25 to 30 seconds. This time frame allows for a balanced extraction, producing an espresso with a full-bodied taste, pleasant aroma, and the right balance of acidity, sweetness, and bitterness.

However, this is a general guideline and can vary depending on factors such as coffee bean type, grind size, and personal preferences.


Espresso pulling too fast can result in an underwhelming coffee experience, but with the right adjustments and attention to detail, you can achieve the perfect extraction time.

By understanding the effects of a fast extraction, and experimenting with grind size, dose, and tamping pressure, you’ll be well on your way to pulling delicious, well-balanced espresso shots at home.

Thanks for reading!