When a 44 mm ESE wafer does not yield as it should, the cause is almost always a combination of extraction, machine or storage. Here you will find the 15 most common problems with quick diagnosis and immediate correction. If you need an overview of the system, see also our complete guide to waffles.

How to use this guide

Read the symptom, perform the indicated quick test, and apply the priority solution. For details on compatibility and yield, see the ESE 44 mm wafer guide(link). If the result does not improve, move on to the next solution: you’ll locate the bottleneck in a few minutes.

1) Watery coffee, without body

Quick test: time the brew.
Probable causes: volume too long; wafer very “open” (coarse grind); cold water.
Solutions: reduce to 25-30 ml in 20-30 s; preheat group/cup; choose fuller-bodied blends (Arabica/Robusta).

2) Bitter/astringent

Quick test: taste at 25 mL and 35 mL.
Causes: over-extraction; temperature too high; residue on unit.
Solutions: shorten dispensing; flush before shot; clean shower/seals; descale.

3) Poor or absent cream

Quick test: observe color and texture (uniform hazelnut).
Causes: 100% light Arabica; unstable pressure; old wafer.
Solutions: try a blend with Robusta; check machine pressure; use recent stock, single-serving bag.

4) Cream too dark and bitter

Causes: excessive extraction; overheated water.
Solutions: reduce volume; turn off and on again after 2-3 minutes to dissipate heat; check limestone.

5) Irregular or “spitting” flow.

Causes: wafer not centered; worn gasket; dirty grate.
Solutions: reposition carefully; clean and dry filter holder; replace group gasket.

6) Difficult arm closure

Causes: wrong insert; non-ESE wafer; swollen gasket.
Solutions: use only ESE 44 mm; mount dedicated basket/insert; change gasket. Guidance: 44 mm ESE waffle compatibility.

7) Lukewarm cup

Causes: cold unit and cup.
Solutions: vacuum flush; preheat cup with hot water; avoid cold/ventilated environments.

8) “Flat” taste, weak aromas

Causes: old or poorly stored wafers; extraction too short.
Solutions: rotate stock; keep cool/dry; extend brew time by 3-5 seconds. Tips: how to store ground coffee.

9) Burnt taste

Causes: overheating; prolonged downtime without flushing.
Solutions: discharge heat with a flush; let it rest 1-2 minutes; check that the plate does not overheat the filter holder.

10) Too much bright acidity

Causes: clear Arabica wafer + short extraction.
Solutions: stretch 5-8 ml; warm the group better; evaluate more roasted blends or with Robusta.

11) Metallic aftertaste or “boiler water”

Causes: dirty tank; old or too hard water.
Solutions: wash tank; use fresh water; filter or mix to get to 80-120 ppm TDS.

12) Residue or sediment in cup

Causes: hand shower/filter not cleaned; torn filter paper.
Solutions: mechanical cleaning of hand shower; replacement if deformed; discard damaged pods.

13) Leakage from the edges of the filter holder.

Causes: hardened gasket; wafer not flush.
Solutions: change gasket; insert centered wafer and close firmly but without forcing.

14) Marked differences between wafers from the same batch.

Causes: pressing tolerances; machine not stable in temperature.
Solutions: keep constant times; always preheat; if needed reduce volume to harmonize.

15) Taste “old” despite the date

Causes: hot/humid storage; pouches not tightly sealed.
Solutions: store in a cool, dry place; do not open single-dose in advance; rotate stock “first in, first out.”

Recommended micro-recipes (starting base)

• Classic ESE espresso: 25-30 ml in 20-30 s; cup preheated; flush short pre-shot.
• Restricted creamier: 18-22 ml in ~20 s; prefer blend with Robusta.
• Long smooth: 35-45 ml in 25-35 s; 100% Arabica or mild blends; careful preheating. Choices: single-origin comparisons.

Essential maintenance

• Rinse group/filter holder every day.
• Descale every 1-3 months depending on water hardness.
• Clean hand shower and basket; replace gasket at first sign of leakage.
• Water tank and circuit: empty and refill often, do not use stagnant water.

Quick checklist to be on the safe side

• Really compatible ESE 44 mm machine and in temperature.
• Hot cup, short flush before shot.
• Target volume 25-30 ml, adjust according to cup.
• Fresh stock, single dose opened at the time.
• Cleaning and descaling in order.

FAQ

Do compostable pods yield less?
No, if packaged in single-serving high-barrier bags and stored properly. Yield depends mostly on freshness, grinding and roasting, not on the substrate material. Look for certifications such as EN 13432 or OK compost and check if compostability is industrial (in plant) or domestic. Keep the packages in a cool, dry place (15-25 °C) and open the sachet only at the time: oxygen is the real enemy of flavorings. If you notice drop in cream or fragrance, try a newer batch or reduce the cup volume by 3-5 ml.

How can I tell if my machine is really ESE compatible?
Check the manual: it should say “ESE 44 mm waffle compatible” or indicate an ESE portafilter/insert. Observe the basket: for waffles it is flat with dedicated grid (different from the one for pressed ground coffee). Do a test: the wafer should lodge centered and the closing of the arm should be sharp, without abnormal strain; in dispensing the flow should be continuous (20-30 s for ~25-30 ml). If you are using a manual/semiautomatic, check if there is an original or compatible ESE kit. If in doubt, send the manufacturer model + photos of the filter holder: they will confirm compatibility.

How much does water affect the outcome?
A lot: water that is too hard flattens flavor, cream and sweetness; water that is too sweet can accentuate acidity and thinness. A practical range is TDS 80-120 ppm and hardness around 3-6 °dH. If you don’t have a filter, you can use bottled water with a medium profile (avoid extremes) or mix tap and low-mineral water. Remember descaling: every 1-3 months, depending on local hardness and frequency of use. Tank and circuit should be rinsed often: stagnant water alters taste and odor.

Can I make cappuccinos with ESE pods?
Yes: choose more intense blends or with a Robusta component to maintain body and flavor under milk. Make a short espresso (20-25 ml) to concentrate flavor and crema. Whip the milk at 60-65 °C: above 70 °C you lose sweetness and risk cooked notes. If the drink is weak, increase the intensity of the pod or reduce the espresso volume slightly. For balance in the cup, use guideline ratios of 1:2-1:3 (espresso:milk) and pour immediately to avoid losing texture.