The fast espresso shot
Choose a controlled grind adjustment for a fast, under-extracted espresso.
The shot is fast, thin, and sharp while the temperature and dose are stable. Sam's shot is 18 g in, 40 g out, 18 seconds, 93 C. It tastes salty, sharp, and thin. Puck prep looked even. What is the strongest first move? Grind slightly finer and keep dose, target yield, and temperature the same. Correct. A fast, thin, sharp shot points to low resistance and low extraction. A small grind change keeps the test controlled. Raise the temperature hard before touching the grinder. Temperature can affect extraction, but 93 C is already reasonable. The main signal is fast flow.…
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