What should the grind be adjusted to if shots are running faster than optimal time?

When shots are running faster than the optimal time, it suggests that the extraction process is not taking place effectively. In espresso preparation, a faster shot indicates that water is flowing through the coffee grounds too quickly, which can lead to under-extraction and a weak flavor profile.

By adjusting the grind to be finer, you increase the surface area of the coffee particles, which allows the water to extract flavors more efficiently during the brewing process. Finer grounds create more resistance to the water flow, slowing it down and helping to achieve the desired brewing time. This adjustment helps to improve the overall quality and flavor of the espresso shot.

Other options, such as coarser grinds or maintaining the same grind, would not effectively address the issue of fast-running shots. Additionally, adjusting the temperature may influence the extraction but would not directly correct the problem of the grind size that is causing the shots to run too quickly. Thus, adjusting the grind finer is the best solution for this scenario.