Why is Your Espresso Watery? (And How to Fix It)

Do you often brew thin espresso shots with weak flavor and full of lackluster crema?

If you brew a perfect espresso which is a rich, flavorful, balanced shot with a thick layer of crema, you can enjoy it.

But instead of this, if you brew a shot that contains a thin liquid full of water then it can ruin your espresso drinking experience.

However, you also need to understand that a thin and watery espresso is a common hurdle in the journey of coffee mastery, and it’s one that can be overcome with the right guidance.

In this article, I will tell you why your espresso is watery. Along with this, we will also discuss, how you can fix this problem.

Let’s start.

What are the characteristics of a watery espresso?

This will help you identify a watery espresso.

1) Thin Crema

One of the most noticeable signs of a watery espresso is the thin crema or lack thereof. Crema is the creamy, golden-brown layer that forms on top of a properly brewed espresso. In thin espresso, the crema is often thin, unstable, and quickly dissipates.

2) Weak Flavor

Watery espresso generally lacks the robust, concentrated flavors characteristic of a well-extracted shot. It may taste weak and diluted which leaves you wanting the bold coffee flavor you expect from espresso.

3) Underdeveloped Aroma

Aroma plays a crucial role in the espresso experience. Watery espresso often lacks the rich, aromatic scent that fills the room when a good shot is pulled. Instead, it may have a faint or unappealing aroma.

4) Quick Extraction

Such espresso tends to be extracted too quickly. The shot may flow rapidly into the cup, often in less time than is ideal for a balanced espresso. This quick extraction contributes to the dilution of flavors.

5) Light Body

Such espresso will have a thin, light-bodied consistency. It lacks the velvety, syrupy texture that characterizes a well-brewed espresso, which should coat the palate and linger in the mouth.

6) Unbalanced Bitterness

While bitterness is a desirable element in espresso, watery shots can have an unbalanced, harsh bitterness that overwhelms the other flavors. This bitterness is often a result of over-extraction due to the fast flow.

7) Lack of Complexity

Good espresso is known for its complexity, with various flavor notes like chocolate, caramel, fruit, or floral undertones. Watery espresso tends to have a one-dimensional taste profile, needing more depth and complexity.

8) Incomplete Extraction

Sometimes, watery espresso can also exhibit signs of under-extraction, such as sourness or astringency. This occurs when the water needs to spend more time interacting with the coffee grounds.

Factors leading to watery espresso

1) Grind Size

The grind size of your coffee beans is a critical factor. It directly affects the rate at which water interacts with the coffee grounds during extraction.

When the grind is too coarse, it creates pathways for water to rush through, leading to under-extraction and a watery shot.

In this scenario, the water doesn’t have sufficient contact time with the coffee grounds to extract the desired flavors and aromatic compounds, resulting in a weak and lackluster espresso.

2) Dosing

The amount of coffee used in the portafilter (dosing) is important. Using too little coffee results in an insufficient amount of solubles being extracted from the grounds, leading to a weak and watery espresso

A well-dosed shot, on the other hand, ensures there’s enough coffee to create a balanced shot with the desired strength and richness.

3) Tamping Pressure

Tamping is the process of evenly compacting the coffee grounds in the portafilter to create a uniform coffee puck. Proper tamping ensures that water flows evenly through the grounds, promoting balanced extraction.

Inconsistent tamping pressure can lead to channels or gaps within the coffee puck, permitting water to find the path of least resistance and flow through too quickly, ultimately resulting in a watery shot.

4) Water Temperature

Espresso machines should deliver water at the right temperature, typically around 195-205°F (90-96°C). Too cool water won’t extract flavors properly, resulting in a weak shot.

5) Brew Time

The time it takes for water to pass through the coffee grounds (brew time) is crucial. If the shot pulls too quickly, it can be watery. On the other hand, if it pulls the shots too slowly, it can be over-extracted and bitter.

6) Machine Calibration

Espresso machines need proper calibration. Incorrect settings, such as incorrect pressure or flow rate, can affect the quality of the shot. Ensuring your espresso machine is calibrated correctly is essential.

7) Bean Quality and Freshness

Stale or poorly roasted beans can contribute to watery espresso as they fail to release the full spectrum of desired flavors and aromas during extraction. Freshness is key because coffee beans gradually lose their volatile compounds and aromatic oils over time, particularly after roasting.

8) Water Quality

The quality of the water you use is also important. Hard water with high mineral content can affect the taste and texture of your espresso. Using filtered or soft water is recommended.

9) Portafilter Issues

A damaged or poorly designed portafilter can result in uneven extraction. Ensure that your portafilter is in good condition and fits the machine properly.

10) Pressure and Flow Rate

Espresso machines should maintain consistent pressure and flow rates during extraction. Fluctuations in these variables can lead to inconsistent results and make your espresso taste watery.

How to fix a watery espresso?

1) Check the grind size

If you find your espresso turning out watery, examining the grind size of your coffee beans is essential. A grind that is too coarse will allow water to pass through the coffee grounds too quickly during the extraction process, resulting in under-extraction.

To fix this issue, start by assessing the texture of your coffee grounds. If they resemble breadcrumbs or sugar granules, your grind is likely too coarse for espresso.

Most espresso grinders come equipped with a grind adjustment knob which allows you to make the grind finer by turning it clockwise. Make small adjustments, testing your shot quality after each one.

Ultimately, aim for a shot that takes about 25-30 seconds to complete. Pay attention to the crema, flavor, and body of the shot to determine if the grind adjustment has resolved the watery espresso issue.

2) Review dosing

Another important aspect of brewing a non-watery espresso is dosing, which is the amount of coffee grounds you use in your portafilter.

Proper dosing is vital for achieving a balanced espresso shot. To address dosing issues, it’s essential to follow the guidelines provided in your espresso machine’s user manual for the recommended dose.

This can vary from machine to machine. Additionally, investing in a kitchen scale can ensure precise measurements, promoting consistency in your brewing process. If your shots consistently turn out watery, consider increasing the dose, and if they are too strong or bitter, you may need to reduce it slightly.

Ensure that the coffee grounds are evenly distributed within the portafilter after dosing, and level the surface to create a flat, uniform bed. These steps are crucial to prevent channeling and further improve shot quality.

3) Review tamping

Proper tamping ensures a uniform flow of water through the coffee grounds, preventing channeling that can lead to watery shots.

To enhance your tamping technique, invest in a high-quality tamper that fits snugly in the portafilter basket.
Apply consistent pressure during tamping; many baristas aim for around 30 pounds of force, but what’s more critical is maintaining the same pressure for each tamp.

After tamping, verify that the coffee puck is level, as an uneven surface can disrupt the extraction. Tamping is a skill that improves with practice, so don’t hesitate to experiment with your technique and observe how it affects the quality of your espresso shots.

By mastering these aspects of grind size, dosing, and tamping pressure, you can significantly elevate the quality of your espresso and bid farewell to watery shots.

Remember that achieving the perfect shot may involve some trial and error, but your efforts will be rewarded with a richer, more satisfying espresso experience.

4) Water temperature

Checking your espresso machine’s water temperature is necessary ti ensure that your espresso shots are not watery. Ideally, the water temperature should fall within the range of 195-205°F (90-96°C).

If the water is too cool, it can lead to under-extraction and watery espresso. To address this, allow your espresso machine to heat up and reach the correct temperature before brewing.

This step ensures that the water can effectively extract the flavors from the coffee grounds, resulting in a well-balanced and flavorful shot.

5) Brew time

Monitoring the brew time of your espresso shot is essential for achieving the desired flavor and consistency. A standard espresso shot should typically take around 25-30 seconds to complete.

If your shot pulls too quickly, it can be watery due to under-extraction. Conversely, if it takes too long, it may become over-extracted and bitter. To address brew time issues, you can adjust either your grind size or dose.

Experiment with these variables to achieve the optimal brew time, ensuring that the water flows through the coffee grounds at the right rate for a well-balanced shot.

6) Espresso machine calibration

Calibration involves reviewing your machine’s settings to ensure that factors like pressure and flow rate are correctly adjusted. If these settings are off, it can lead to watery shots or other issues with shot quality.

To fix calibration concerns, consult your espresso machine’s user manual for guidance on adjusting these parameters. In some cases, professional assistance may be required for precise calibration.

Ensuring that your machine operates within the specified parameters will significantly contribute to the consistency and quality of your espresso shots, eliminating the problem of watery espresso.

7) Quality and freshness of espresso beans

The quality and freshness of your espresso beans play an important role in the flavor and consistency of your espresso shots.

That’s the reason you should opt for high-quality, freshly roasted beans to ensure that your espresso doesn’t come with too much water.

If you use beans that are too old or of low quality can result in lackluster shots.

Additionally, proper bean storage is crucial. Store your beans in an airtight container to protect them from exposure to light and moisture, both of which can degrade the beans and lead to flavor loss.

By using fresh, high-quality beans and maintaining their freshness through proper storage, you can significantly enhance the richness and aroma of your espresso.

8) Quality of water

Using filtered or soft water is highly recommended to improve the overall flavor profile. Hard water, which is high in mineral content, can negatively affect the flavor and even lead to mineral buildup in your espresso machine over time.

To prevent this, make it a practice to regularly descale your espresso machine. Descaling helps remove mineral deposits and maintains the efficiency of your machine.

By fixing the water quality concerns and keeping your machine free from mineral buildup, you can prevent brewing watery shots of espresso effectively.

9) Portafilter Issues

A well-maintained portafilter is essential for achieving a watery espresso. Start by thoroughly inspecting your portafilter for any signs of damage or wear.

If you notice cracks, dents, or other issues, these can disrupt the espresso-making process and lead to inconsistent shots. Ensure that the portafilter fits your espresso machine correctly and securely to maintain a proper seal during extraction.

If you encounter any damaged or worn parts, it’s crucial to replace them promptly to ensure that your machine operates optimally.

A well-functioning portafilter is fundamental to achieving consistent espresso shots with the desired flavor and texture, eliminating the problem of the espresso cup being watery.

10) Pressure and flow rate

If you have access to espresso machines with adjustable pressure and flow rate settings, optimizing these parameters can be a game-changer in your pursuit of the perfect espresso.

Refer to your espresso machine’s user manual or documentation to familiarize yourself with these settings. Adjusting the pressure and flow rate allows you to fine-tune your espresso extraction to meet your taste preferences and the specific characteristics of your coffee beans.

Experiment with these settings to achieve the ideal balance between pressure, flow rate, and extraction time.

By taking control of these variables, you can unlock new levels of flavor and consistency in your espresso shots, ensuring that they are neither too watery nor too overpowering.

How to neutralize an already brewed watery espresso?

Double Shot

Brew another shot of espresso and combine it with the watery one. This can increase the overall strength and flavor of the coffee.

Add Hot Water

If the espresso is too concentrated, you can dilute it with a small amount of hot water. Gradually add hot water and taste until you reach your desired strength.

Add Steamed Milk

Turn it into a café au lait or a latte by adding steamed milk. The milk will add creaminess and body to the espresso, masking some of the watery taste.

Try Sweetener or Syrup

If the watery espresso lacks flavor, you can add a sweetener like sugar, honey, or flavored syrup to enhance its taste.

Use Whipped Cream

A dollop of whipped cream on top can add richness and balance to your watery espresso.

Use Coffee Ice Cubes

Freeze the watery espresso in an ice cube tray and use the espresso ice cubes in future coffee or espresso drinks to prevent dilution.

However, you need to remember that these methods can improve the taste of a watery espresso, they may not fully replicate the perfection of a well-brewed shot. Therefore, the focus should remain on enhancing your espresso-making skills to prevent dilution in the first place.

Wrapping up

In conclusion,

We have discussed three main things here,

1) Reasons for your espresso being watery

Espresso can turn watery due to a combination of factors, including grind size, dosing, tamping pressure, water temperature, brew time, machine calibration, bean quality, water quality, portafilter issues, and pressure/flow rate discrepancies. Understanding and addressing these elements is key to achieving a rich and balanced shot

2) How you can avoid this problem

To avoid the problem of watery espresso, you need to focus on factors such as selecting high-quality coffee beans, storing them properly, maintaining your espresso machine, mastering grind size, precise dosing, consistent tamping, optimizing water temperature, monitoring brew time, calibrating your machine, and using filtered water. By working on each of these elements and practicing your skills, you can consistently produce espresso shots that are rich, flavorful, and satisfying

3) Ways to neutralize an already brewed diluted espresso

When faced with a watery espresso that has already been brewed, there are several methods to potentially salvage it. Options include combining it with a double shot, adding hot water or steamed milk, incorporating sweeteners or syrups, topping with whipped cream, or freezing it into coffee ice cubes for future drinks.

I hope this article will help you get rid of your problem and guide you to brew perfect shots of espresso that contain enough water quantity.

FAQs

1) Is watery espresso the same as weak espresso?

Watery espresso often has a weak taste, but the two terms are not interchangeable. Weakness refers to a lack of flavor and strength, while wateriness implies a thin and diluted texture.

2) Can I salvage a watery espresso shot by re-brewing it?

Re-brewing a watery espresso shot is generally not recommended. Attempting to re-brew it can lead to over-extraction, resulting in a shot that is overly bitter and unpalatable.

3) Can the roast level of coffee beans affect wateriness in espresso?

Yes, the roast level of coffee beans can significantly impact wateriness in espresso. Lighter roasts, which are less porous and denser than darker roasts, can be more challenging to extract. As a result, they may produce watery shots if not properly adjusted.

Conversely, darker roasts are generally more soluble and may require coarser grinds and shorter brew times to prevent over-extraction and bitterness. Understanding how roast level affects extraction and making appropriate adjustments is key to producing a great espresso.