Weak coffee can be caused by too little ground coffee, an overly coarse grind, stale beans, incorrect strength settings or poor extraction through the brewing system. If the coffee has suddenly become weaker without you changing the settings or beans, cleaning the brewer and checking the grinder are good places to start.

Yes. If the grind is too coarse, water can pass through the coffee too quickly and extract less flavour, resulting in a thin or weak-tasting drink. Try adjusting the grinder slightly finer, making only small changes and allowing several coffees before judging the result.

Yes. On machines with adjustable coffee strength, aroma or dose settings, a lower setting generally uses less ground coffee for each drink. Increasing the strength setting can produce a fuller-bodied coffee without necessarily reducing the amount of water in the cup.

Yes. Coffee beans gradually lose aroma and flavour after roasting and particularly after the bag has been opened. Even if the machine is working correctly, older beans can produce coffee that tastes flat or lacks body. Try a fresh batch of beans before making significant machine adjustments.

Increasing the drink volume means more water is being passed through the coffee. If the amount of ground coffee isn't increased accordingly, the finished drink can taste noticeably weaker. For a larger but stronger drink, increasing the coffee dose or preparing an additional shot can often produce a better result than simply extending the extraction.

Yes. Coffee oils, fine grounds and residue can build up around the brewer and coffee outlets, affecting extraction and water distribution. Regular brewer cleaning helps maintain consistent extraction. If the machine is also dispensing slowly or producing inconsistent drink volumes, check for other water-flow or brewing-system problems as well.