What should be adjusted if shots are extracting too quickly?

When espresso shots are extracting too quickly, it generally indicates that the coffee is not being compacted enough for proper extraction, often leading to under-extraction and a weak flavor. Making the grind finer increases the resistance against the water passing through the coffee grounds. This added resistance enables a slower extraction process, allowing for more effective flavor and aroma compounds to be released from the coffee.

In contrast, making the grind coarser would reduce resistance and result in an even quicker extraction, further exacerbating the issue. Decreasing the water temperature could lead to under-extraction as well since cooler water typically does not extract as much flavor from the coffee. Using more coffee could slightly increase resistance and slow down extraction, but it may lead to other inconsistencies and is not the most effective solution for correcting the problem of a fast extraction. Therefore, adjusting the grind to be finer is the best method to ensure proper extraction rates and enhance the overall quality of the espresso.