Dialing In

Grind size is the single most important variable in espresso. Change your grind by a tiny amount and your shot goes from bitter and harsh to bright and sweet. Understanding how to adjust your grinder and what to look for in the cup is the fundamental skill every home barista needs. Why Grind Size Matters So Much Espresso extraction happens in about 25-30 seconds. In that short window, hot water at 9 bars of pressure needs to dissolve the right amount of flavor from the coffee grounds. Grind size controls how quickly water can flow through the coffee bed: ...

Something is wrong with your espresso and you need to fix it. This guide is organized by symptom so you can quickly find your problem and its solution. Bookmark this page — you will come back to it often as you learn. Taste Problems Shot Tastes Sour or Acidic What it feels like: Sharp, tangy, almost vinegar-like. Makes you pucker. The shot may also taste thin and watery. Cause: Under-extraction. Not enough of the coffee’s soluble material dissolved into the water. The acids extract first, so a short extraction gives you lots of acid without the balancing sweetness. ...