Ground water - Import export

Your espresso may be watery for various reasons. One possible reason is that your grind may be too fine. If the grind is too fine, under-extraction happens because water has difficulty flowing through the coffee grounds to extract all the flavors. Another possible reason for a weak espresso is a machine’s uneven water distribution over coffee grounds. Uneven water distribution will cause over-extraction on some parts of the grounds and under-extraction on others resulting in a watery-tasting espresso. Tamping the coffee grounds too much could also result in watery espresso. If the grounds are tamped too firmly, water would have difficulty penetrating them to extract all the flavors, hence the watery taste. You can troubleshoot these variables to figure out what is making you pull thin espresso shots.

The osmotic flow method of coffee brewing is a relatively new coffee brewing method that involves using a membrane to separate water from coffee grounds. This method is designed to produce a cleaner and less bitter cup of coffee. To use the osmotic flow method, a membrane is placed between the coffee grounds and the water. The membrane allows the water to pass through, but not the coffee particles. As the water moves through the membrane and comes into contact with the coffee, it dissolves the soluble compounds in the coffee, such as the oils and flavor compounds. However, the membrane prevents the extraction of insoluble compounds, such as the bitter-tasting compounds found in coffee. The result is a coffee that is less bitter and has a cleaner flavor profile compared to other brewing methods. However, this method can be more time-consuming than other brewing methods, and the equipment needed for this method can be more expensive.