Yesterday, your espresso was perfect. You didn't touch the grinder, you didn't change the beans, and you did everything exactly the same. But today? You lock in the portafilter, press brew, and expect that thick, beautiful crema.
Instead? Whoosh. It gushes out faster than a Myvi in the fast lane, filling the cup in 10 seconds. You taste it... sour, thin, and exactly like air longkang. Potong stim, right?
Online "gurus" will tell you to immediately buy a RM500 precision tamper and a fancy WDT tool to fix this. Look, we sell those aesthetic tools too at Biji-Biji. If you got extra pocket money and want your setup to look atas (premium) for Instagram, beli je lah (just buy)! No harm looking handsome while brewing.
But to fix this specific watery mess today? You don't need to swipe your credit card. You just need your eyes.
The short answer: Your coffee grind size is too coarse, or your beans are old and dry.
The logic: Think of your coffee puck like a traffic jam. If the coffee grounds are small and packed tightly, the water gets stuck and squeezes through slowly, extracting rich flavor. If the grounds are chunky (like rocks), the water rushes right past them. No resistance = no flavor = sour waterfall.
Forget about counting exactly 30 seconds with a stopwatch while your queue is building up. In the real world, you brew with your eyes. Watch the flow:
The Waterfall: Splashes everywhere and turns pale yellow immediately? Stop. Grind is too coarse.
The Drip: Drips out one drop at a time like a broken paip? Stop. Grind is too fine (or you tamped way too hard).
The Mouse Tail: Starts dark, then flows in a steady, thin stream resembling a mouse's tail. Perfect.
If you get the Waterfall, don't panic. Follow this simple SOP:
Adjust your Grinder Finer: Turn your grinder dial slightly towards the "Fine" setting.
Purge the Old Coffee: Grind and throw away the first bit of coffee (it still has the old chunky size stuck in the chute).
Tamp Level (Not Hard): You don't need 20kg of pressure. Just press until the coffee pushes back, but ensure it is 100% rata (flat). If it's senget (slanted), water finds the lowest side and gushes out.
Brewing great coffee isn't just about expensive gear; it’s about practical skills. At Biji-Biji, "Not just beans", we give you the brains to brew profitably and perfectly, whether at home or in your cafe.
👇 Want to keep the espresso flowing and everyone smiling?
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Go on, give your thumb a little scrolling workout. It’s definitely easier than trying to explain to your customers why their latte tastes like tears today! 😉
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