8-100 Ringwood Drive, Stouffville, ON, L4A 1A9
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The terms over-extracted and under-extracted refer to how much flavour has been pulled from the coffee grounds during espresso brewing. The goal is balanced extraction, where the espresso tastes rich, sweet, and full-bodied.
Achieving a perfectly balanced espresso shot isn’t always easy. Along the way, we often encounter unexpected flavors and inconsistent results that seem to appear without explanation. In this post, we’ll break down the key characteristics of both under-extracted and over-extracted espresso—and explore some practical troubleshooting tips to help you dial in your shot.
UNDER-EXTRACTED ESPRESSO
What is it and why does this happen? Not enough of the coffee’s soluble compounds are pulled out in the brewing process. The acidic and bright compounds are extracted first. If the brew stops too early, those dominate the flavour and the deeper, sweeter notes are never extracted.
Causes:
- Brew time too short
- Grind too coarse
- Water temperature too low
- Not enough pressure
- Incorrect coffee-to-water ratio
Taste:
- Sour or overly acidic
- Salty or sharp
- Lacks sweetness or depth
- Watery or thin mouthfeel
How to Fix Under-Extracted Espresso:
Check water temp
→ Should be around 195–205°F (90–96°C).
Make the grind finer
→ Slows the flow, increases contact time with water.
Increase the dose
→ More coffee = more flavour extracted.
Tamp more firmly (but consistently)
→ A tighter puck helps slow down water flow.
Extend the brew time
→ Aim for 25–30 seconds for a double shot.
OVER-EXTRACTED ESPRESSO
What is it and why does this happen? Too many compounds (including unpleasant ones) were pulled from the grounds. After the sweet and balanced compounds are extracted, what comes next are bitter, harsh components — like tannins — that ruin the cup.
Causes:
- Brew time too long
- Grind too fine
- Water temperature too high
- Too much pressure
- Too little coffee for the amount of water
Taste:
- Bitter or burnt
- Dry or chalky
- Hollow or overly strong
- Astringent aftertaste
How to Fix Over-Extracted Espresso:
Watch yield
→ Don’t let the shot run too long or too large in volume.
Make the grind coarser
→ Speeds up the flow, reducing contact time.
Reduce the dose
→ Less coffee = faster extraction.
Lighten the tamp slightly
→ Allows water to pass more freely (but still tamp evenly).
Shorten the brew time
→ Stop the shot around 25 seconds if it runs too long.
If you’re looking to improve your espresso skills and gain hands-on experience, we offer Home Barista Classes right here at our location in Stouffville. These sessions are designed to help you master the art of dialing in espresso on your own home setup—whether you’re just getting started or looking to refine your technique. Keep an eye on our social media for upcoming course dates and details. We’d love to help you take your home coffee game to the next level!
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