5 mistakes sabotaging your espresso at home
The most common causes of bitter, sour, or weak espresso at home — and how to fix each one.
Published
Same coffee, same machine, different result every time? Usually the problem isn’t the equipment — it’s one of these five details.
1. Grinding too far ahead
Ground coffee loses its aroma within minutes. Grind your beans right before brewing, not the day before — and ideally with your own grinder, not pre-ground.
2. The wrong grind size
Too coarse a grind gives a weak, sour espresso — the water passes through too fast. Too fine gives a bitter, burnt result — the water struggles to get through. Aim for a 25–30 second extraction for a double shot.
3. Inconsistent dose or tamping
An inconsistent dose or uneven tamping creates channels where water flows more easily through one spot — leading to uneven extraction. Weigh your dose and tamp level, with even pressure.
4. Water at the wrong temperature
Water that’s too hot (above 96°C) scorches the coffee and brings out bitterness. Too cold under-extracts. The ideal range is 90–96°C, depending on the roast.
5. A dirty machine
Coffee oil residue in the group head and portafilter turns rancid over time and adds a bitter, unwanted taste to every new shot. Clean it regularly.
