Dialing in espresso can be a tricky process, and we'd love to help! Along with a comprehensive overview video, you'll find a list of common outcomes below, with some tips to fix them. 

Table of Contents

1. Video Overview
2. Almost No Coffee Came Out
3. The Shot Was Too Slow
4. The Shot was Too Fast
5. The Shot Tasted Bitter
6. The Shot Tasted Sour
7. Coffee Sprayed Everywhere
8. My Grinder Won't Grind Fine Enough
9. My Shot Time Changes, Even Though I Haven't Changed the Grind Setting
10. I'm Having a Harder Time Dialing in Decaffeinated Coffee

Video Overview

Almost No Coffee Came Out

When only a few drops come out of the portafilter, the shot is choking—when the grind is so fine that water can't flow through the coffee. To prevent this next time, try the following...

Adjust Your Grind Setting Coarser

Try adjusting your grinder slightly coarser. Small changes usually make a big difference, so you generally won't have to adjust more than a full step (i.e., one number to another on the grinder). 

Make Sure You're Using a Constant Dose Size

As a rule of thumb, ±0.3 grams from your target dose is a reasonable amount of variation and usually won't change extraction. That said, the more consistent you are while dialing in, the faster you'll get a great shot. If you're not using a scale, use the same measuring tool and the same fill level every time to keep doses consistent. 

The Shot Was Too Slow

A shot that pulls too slow usually means the flow is overly restricted from grinding too fine or overdosing. This tends to cause over-extraction, showing up as bitterness. To avoid this try...

Adjust Your Grind Setting Coarser

Try adjusting your grind setting coarser, but not an entire setting coarser (i.e., one number to another). A tiny adjustment can typically go a long way. 

If The Next Setting on Your Grinder is Too Large a Jump

Some grinders may not allow enough granular adjustment to dial in your shot to the second. If you're experiencing this, try reducing your dose slightly instead (around 0.2 grams). 

The Shot was Too Fast

A shot that pulls too fast usually means the puck isn't offering enough resistance - often from grinding too coarse, under-dosing, or channeling. This tends to cause under-extraction, showing up as sourness and a thin body. To avoid this, try...

Adjust Your Grind Setting Finer

Try adjusting your grind setting finer, but not an entire setting finer (i.e., one number to another). A tiny adjustment can typically go a long way. 

If The Next Setting on Your Grinder is Too Large a Jump

Some grinders may not allow enough granular adjustment to dial in your shot to the second. If you're experiencing this, try increasing your dose slightly instead (around 0.2 grams). 

If Your Grinder Can't Grind Any Finer

Not all grinders can grind fine enough for espresso. If you've already reached the bottom end of your grinder and you're using an 18g dose, try using the double-wall basket instead. 

If You're Using Pre-Ground Coffee

Pre-ground coffee usually isn't the right grind size, so it often can't create enough resistance in a standard basket to build stable pressure - leading to fast, thin, and under-extracted shots. A double-wall basket restricts the flow so the machine can still generate the pressure needed when the puck itself can't.

The Shot Tasted Bitter

If your shot tastes hollow through the middle and bitter or dry at the end, it's likely over-extracted—meaning the water spent too long in contact with the coffee. This often happens when the shot runs too slowly. To avoid this...

Adjust your Grind Setting Coarser

Try making your grind slightly coarser to speed up the flow. 

Make Sure You're Distributing Evenly to Avoid Channeling

Before you tamp, aim for a flat, even bed of coffee with no mounds, low spots, or gaps. If the surface is uneven, water will take the path of least resistance through the low areas, causing channeling and uneven extraction - often showing up as a harsher, more bitter finish. 

Using a WDT tooland a guided tamper can help make this part of the preparation process easier and more repeatable. 

Make Sure You're Using the Appropriate Profile for Your Roast Level

Different roast levels have ideal brewing parameters. Series 1 includes Shot Profiles specifically tailored for light, medium, and dark roast coffees. Selecting the right profile for your roast is the simplest way to ensure you're on the right track to dialing in your specific coffee. You can switch profiles in the app or on the machine by going to the profile and selecting "Make active". 

The Shot Tasted Sour

If your shot tastes sour and feels thin or watery, it's likely under-extracted—meaning the water didn't spend enough time pulling flavor from the coffee. This often happens when the shot runs too fast. To avoid this...

Adjust Your Grind Setting Finer

Try making your grind slightly finer to slow the flow and increase extraction. 

Make Sure You're Using the Appropriate Profile for Your Roast Level

Different roast levels have ideal brewing parameters. Series 1 includes Shot Profiles specifically tailored for light, medium, and dark roast coffees. Selecting the right profile for your roast is the simplest way to ensure you're on the right track to dialing in your specific coffee. You can switch profiles in the app or on the machine by going to the profile and selecting "Make active". 

Coffee Sprayed Everywhere

A Little Spray on Occasion is Normal

Because distribution technique and grounds are never the same, this will happen from time to time. If you're consistently seeing it happen, continue reading below. 

Attach the Shot Splitter to Your Portafilter

The shot splitter attachment is helpful for dividing espresso into two cups and minimizing messy splatter during extraction. 

Improve Your Coffee Distribution Technique With a WDT Tool

A WDT tool is a handle with thin needles used to gently stir the grounds in the portafilter before tamping. It helps level the bed and breaks up clumps across the puck, which improves distribution and reduces channeling for a more consistent extraction. If you see espresso spring in different directions, channeling is often the reason. 

Coarser Grounds and Faster Shots are Often a Little Messier

Shots that use a coarser grind and flow - like the Turbo profile - will naturally be a bit messier than more traditional extractions, even with excellent puck prep. 

My Grinder Won't Grind Fine Enough

All grinders are made differently, and some might not quite get you where you need to be for espresso. In these cases...

If You're Just a Little Short of Your Target Shot Time, Increase Your Dose Size

This can nudge your shot time up slightly and help you land that extra bit of extraction you're after - more even flavor, cleaner sweetness, and a cup that tastes smooth and cohesive with nothing jarring. 

If You're Far Off From Your Target Shot Time, Use the Double-Walled Basket

A double-wall basket restricts the flow so the machine can still generate the pressure needed when the puck itself can't. 

Consider Getting a Grinder Made for Espresso

A capable grinder is just as important as the espresso machine for great results. Being able to make small, repeatable grind adjustments and use a single-wall basket will noticeably improve your shot consistency and overall flavor. 

My Shot Time Changes, Even Though I Haven't Changed the Grind Setting

Espresso can seem like a moving target, even shot-to-shot. If you're dealing with this, consider the following...

A Little Shot-to-Shot Variation is Normal and Nothing to Worry About

A few seconds' difference is completely normal. Just try to keep your tamp as consistent as possible from shot to shot; use the same pressure and the same technique. Just as important, make sure the coffee bed is flat and even before you tamp every time. 

Grinder Retention

If you're using a scale, weigh your dose in the portafilter after grinding. Some grounds can cling to the grinder chute, so the amount that lands in the basket may be slightly different than what you weighed into the grinder. 

Coffee Changes as it Gets Further Off Roast

Freshly-roasted coffee starts releasing trapped gases as soon as it's roasted. Those gases - along with the coffee's oils - affect how it extracts and tastes. As the coffee rests and degasses, shot flow and timing can shift, so expect to tweak your grind to stay dialed in. 

Different Shot Profiles Will Result in Different Extraction Times With the Same Grind Size

Different shot profiles use different pressure curves, and lower-pressure extractions often run longer because the water moves more gently through the puck and needs a bit more contact time to extract the same amount of flavor. 

I'm Having a Harder Time Dialing in Decaffeinated Coffee

Decaf often benefits from a slightly finer grind to add resistance, because the decaffeination process can change the bean's structure and how it extracts. Grinding finer slows the flow and helps you pull a bit more flavor and sweetness from the coffee. 

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