Why Is My Espresso Watery? (7 Easy & Quick Fixes)

Last updated on March 13th, 2025 at 04:31 pm

Ever pulled an espresso shot only to watch it rush out like water or worse, barely drip at all? If so, I know exactly how frustrating that can be.

One of my first espresso machines was a cheap De’Longhi Stilosa EC260. I was excited to finally make “real espresso” at home, but my shots were all over the place. Sometimes watery and weak, other times barely coming out at all.

I tweaked everything: grind size, tamping, even talking nicely to the machine (spoiler: that didn’t help). After a lot of trial and error (and bad coffee), I finally figured out the real reasons behind weak espresso and most of them were easier to fix than I expected!

If you’re dealing with thin, weak shots or unpredictable extractions, this guide will walk you through the 7 most common causes of watery espresso and, more importantly, how to fix them. So let’s start brewing!

Quick Table: 7 Espresso Watery Problems & Solutions

Note: This quick reference will help you diagnose and fix weak espresso fast so you can get back to enjoying rich and full-bodied shots! However, if you want more details about each problem, keep reading.

Why Is My Espresso Watery? (Common Causes)

Nothing’s worse than pulling a shot of espresso and ending up with something weak and watery instead of rich and full-bodied.

But don’t worry, it’s usually an easy fix! So let’s see the most common reasons:

1 – Grind Size Is Too Coarse

The fact is that espresso needs a fine grind to be extracted correctly. When the grind is too coarse, water flows through way too fast, barely pulling out any flavor, oils, or body.

As a result, you get a thin, weak shot with little crema that tastes sour or just plain flat. If your espresso is rushing through in under 15 seconds, your grind is likely too coarse.

The Solution:

You have to tighten up that grind! For this, adjust your burr grinder slightly finer. You want a texture like table salt that is powdery but not clumpy.

I suggest making small adjustments and testing each shot since even tiny changes can make a big difference. The goal is to hit that sweet 25-30 second extraction time This gives you a thick and syrupy shot. But don’t go overboard because grinding too fine can slow things down too much and lead to bitterness.

2 – Insufficient Coffee Dose

The problem could be not using enough coffee. With espresso you need a proper dose to create enough resistance for the water to extract the flavors, oils, and crema.

When there’s too little coffee in the portafilter, water flows through too quickly. This results in a weak and thin shot with almost no body.

A general rule of thumb: a single shot should have 7-9 grams of coffee, while a double shot should be 14-18 grams. If your shot is pulling way too fast and tasting watery, you’re probably under-dosing.

The Solution:

The best way to fix an under-dosed espresso shot? Use a digital scale like Acaia Pearl Scale or another one. Because eyeballing your coffee dose is unreliable, and even a gram or two can make a big difference.

For a double shot, start with 18 grams and adjust from there. Some machines perform better with a slightly higher or lower dose. So experiment within the 16-20g range to find the sweet spot for your setup.

If your espresso still tastes weak, increase the dose by 1-2 grams and see if it improves extraction. Also, check that your portafilter basket is the right size. Using a large basket with too little coffee can cause uneven extraction.

3 – Incorrect Tamping Pressure

Tamping might seem like a simple step—just press down on the coffee, right? But how you tamp makes a huge difference in how your espresso extracts.

For instance tamping too lightly doesn’t create enough resistance. This allows water to rush through the coffee too quickly. Often leading to under-extraction, leaving you with a thin, sour, or weak espresso shot.

On the other hand, tamping with uneven or excessive pressure can create problems too. If the puck is slanted or compacted too much, water will find the path of least resistance (a.k.a. channeling), causing uneven extraction.

The Solution:

The key is to apply firm, even pressure around 30-40 pounds of force. This creates a compact coffee puck that allows for proper extraction. A good trick? You press down until the coffee stops compacting, then give a slight twist to polish the surface.

If you’re unsure about your tamping pressure, a calibrated tamper (ex: Normcore Coffee Tamper) can help. It clicks when you’ve applied the right amount of force. Also, make sure to hold the tamper level and press straight down to avoid uneven extraction.

A well-tamped puck shouldn’t feel rock-hard. But it should be compact enough that water takes about 25-30 seconds to pass through. Once you nail this, your espresso will come out balanced, rich, and full-bodied!

4 – Water Temperature Is Too Low

Low water temperature could be the issue. See espresso needs hot water to correctly extract all the rich flavors, oils, and sweetness from the coffee grounds. If the water is below 195°F (90°C), it won’t pull out enough soluble compounds, leading to a weak and under-extracted shot.

Some espresso machines, especially entry-level models, take time to fully heat up or might not maintain a stable brewing temperature.

If you start pulling a shot before your machine is properly warmed up, the water temperature might be too low, affecting your espresso’s flavor.

The Solution:

First, let your espresso machine fully heat up before brewing. Most machines need at least 15-30 minutes to reach and stabilize at the correct temperature.

If you’re in a rush, run a blank shot (brew water without coffee) through the machine to speed up the heating process.

For machines with a PID (Proportional-Integral-Derivative) controller, check that it’s set within the ideal 195-205°F (90-96°C) range. If your machine doesn’t have temperature control, preheating your portafilter by running hot water through it before brewing can help keep the temperature stable.

Pro tip: If your espresso consistently tastes under-extracted despite using the right grind and dose, try adjusting your water temperature slightly higher. Even a small change can make a big difference in flavor.

5 – Poor Espresso Machine Pressure

Espresso relies on high pressure to properly extract flavors and oils from the coffee grounds. Most machines are designed to brew at 9 bars of pressure, which is about 130 psi.

When pressure is too low or inconsistent, water flows too easily through the coffee puck, leading to weak, under-extracted, and watery shots.

If your espresso is running too fast and tasting thin, your machine might not be generating enough pressure. This can be caused by a clogged portafilter, a faulty pump, or even old coffee beans that don’t create enough resistance.

The Solution:

First, check if your machine is actually hitting 9 bars of pressure. Some home machines struggle with maintaining consistent pressure. If your espresso feels weak, try these quick fixes:

– Clean your machine regularly. A clogged portafilter, group head, or shower screen can restrict water flow and reduce pressure.
– Use freshly ground coffee. Stale beans create less resistance, causing water to rush through the puck too quickly.
– Check your grind size and tamping. If the coffee is too coarse or tamping is too light, pressure won’t build properly. You want to grind finer and tamp firmly.
– Descale your machine. Mineral buildup can block internal components and affect pressure output. Regular descaling keeps everything running smoothly.

If you’ve tried these fixes and your machine still isn’t delivering proper pressure, it might be time for a tune-up or an upgrade.

Often entry-level machines don’t have the power to produce true espresso-quality pressure. In that case, you should invest in a machine with a better pump system. If water flows too quickly, it won’t extract enough flavor and oils.

6 – Using Stale or Low-Quality Beans

Ever grabbed a bag of coffee on sale, thinking you scored a great deal, only to end up with lifeless and weak espresso? Yeah, I’ve been there.

Once, I found a heavily discounted bag of espresso beans and thought, Sweet! More coffee for less money! What I didn’t check was the roast date.

The problem was the beans were months old, and when I pulled my first shot, it was thin, bland, and had almost no crema.

Espresso relies on freshly roasted coffee beans to produce the rich flavors and creamy texture we love. Over time, coffee loses its essential oils and aromas, leaving you with a flat and weak shot.

Furthermore, beans that are more than 4-6 weeks past roasting often lack the complexity and body needed for a great espresso.

The Solution:

Always check the roast date before buying beans. The sweet spot for espresso? Use beans within 2-3 weeks of roasting for the best flavor and crema.

If your beans are stale, they’ll have a dry, almost dusty texture, and your shots will lack richness.

Also, store your beans correctly to keep them fresh. I suggest using an airtight container, keep them away from light and heat, and never store them in the fridge (coffee absorbs odors like a sponge).

If your espresso has been tasting weak and you’ve tried adjusting grind, dose, and pressure, your beans might be the real problem.

Last Thoughts

Now, I’d love to hear from you! Have you struggled with weak espresso? Have you tried any of these fixes, or do you have your own troubleshooting tricks? Go below and drop a comment and with that voilà!