☕why your espresso tastes like that, a cheat sheet

pin this near the machine. change one variable at a time, always.

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Sour, sharp, thin body

grind finer first. if that's not enough, bump dose up half a gram before touching anything else

Bitter, harsh aftertaste, ashy

go coarser first, then dose down, before you shorten the shot

Watery, gushes out under 20 seconds

coarse grind or low dose or an uneven puck. grind finer and redistribute before tamping

Sour and bitter at the same time

that's channeling, not a ratio problem. don't touch the grind, fix the distribution

No crema at all

One side of the portafilter spraying

channeling again. usually distribution, sometimes a worn basket

Shot takes 40+ seconds and barely moves

coarser, you went too far the other way

Puck looks dry and cracked after the pull

Coffee smells burnt before you even taste it

check the boiler temp isn't creeping up, or the beans are just roasted dark for this

Flat, dull, no acidity at all

probably stale beans more than a dial in problem. check the roast date first

Muddy, gritty mouthfeel

grinder's throwing too many fines. burrs might be due

Shot sprays out the sides of the portafilter

Crema disappears in under a minute

beans are past their peak, that's not a machine issue

You changed grind and dose at the same time and now nothing makes sense

change one thing, pull a shot, taste, then change the next. i relearn this twice a year

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