Dialing In Espresso
Guide
CoffeeEspressoGuideTroubleshootingBrewing
A quick troubleshooting guide to common espresso problems and how to fix them
Pulling a great espresso shot is equal parts science and feel. When something tastes off, the fix is usually small. A grind adjustment, a dose tweak, or a temperature change. Here’s a quick reference for the most common problems I run into and how I fix them.
The basics
Before troubleshooting, make sure these are dialed in:
- Dose: 18 to 20g in, 36 to 40g out (1:2 ratio)
- Time: 25 to 30 seconds from pump start
- Temperature: 92 to 96°C depending on roast
- Freshness: 7 to 21 days off roast is the sweet spot
Symptoms and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Sour / acidic | Under extracted | Grind finer, increase temperature, or extend brew time |
| Bitter / ashy | Over extracted | Grind coarser, lower temperature, or shorten brew time |
| Watery / thin | Too coarse or too low dose | Grind finer or increase dose |
| Shot runs too fast (under 20s) | Grind too coarse | Grind finer, check for channeling |
| Shot runs too slow (over 35s) | Grind too fine | Grind coarser, check for clumps |
| Channeling (uneven flow) | Uneven puck prep | Distribute grounds evenly, use WDT tool |
| Crema disappears quickly | Stale beans or too light a roast | Use fresher beans (7 to 14 days off roast) |
| Muddy / muted flavors | Old or poorly stored beans | Check roast date, store in airtight container away from light |
My process for a new bag
- Start with the roaster’s recipe if they provide one. Dose, ratio, and grind are a good starting point
- Pull a first shot at a medium fine grind, 18g in, targeting 36g out in about 27 seconds
- Taste and adjust one variable at a time. If sour, go finer. If bitter, go coarser
- Lock in the grind first, then fine tune temperature and ratio
- Give it 2 to 3 shots before judging. The grinder needs to stabilize
When in doubt
If you’re lost, reset to basics: 18g in, 36g out, 25 to 30 seconds, 93°C. Taste. Adjust from there. Most espresso problems come down to grind size. That’s always the first lever to pull.
For more on gear and setup, check out espresso.tools. For pour over brewing, head over to pour.coffee.