What can happen if grind is too fine when pulling espresso shots?

When the grind is too fine for pulling espresso shots, several issues can arise that negatively affect the extraction process.

First, a finer grind increases the surface area of the coffee particles, leading to a more concentrated extraction. This can result in shots taking longer to extract because the water has a harder time flowing through the compacted coffee grounds, leading to an over-extraction. This prolonged contact time can extract undesirable bitter flavors, impacting the overall taste of the shot.

Moreover, the process of over-extraction occurs when too many compounds are dissolved from the coffee, particularly the ones that cause bitterness, which can overwhelm the pleasant flavors and aromas we seek in a well-balanced espresso. Therefore, the resulting shot may taste bitter due to the excessive extraction taking place.

Both of these factors—long extraction times and excessive bitterness—combine to affirm that if the grind is too fine, it can lead to undesirable outcomes in the espresso-making process. The correct answer encapsulates both of these issues, highlighting the importance of grind size in achieving the best espresso quality.