You’ve got the beans, the machine, and the best intentions to brew café-quality espresso at home. But something tastes off—and you’re not sure what went wrong? Especially in the beginning, all those settings and variables can feel like a lot. But here’s the good news: sometimes it only takes one small tweak to unlock that perfect flavor. In this post, we’re walking through common espresso mistakes and how to troubleshoot them with confidence.
Espresso Beginner’s Cheat Sheet
Download the FREE Cheat Sheet Espresso Beginners: Packed with everything you need to kickstart your espresso journey—from beans to drinks.
What’s Coming Up
Troubleshooting Common Espresso Mistakes
Troubleshooting Common Espresso Mistakes
Why espresso tastes sour, bitter, or watery
Espresso extraction is all about balance. Depending on the grind, dose, tamp, and shot time, your brew can end up sour, bitter, or just plain weak. Here’s what might be going wrong—and how to fix it.
Sour Espresso? (Under-Extraction)
Cause: Grind is too coarse → Water flows through too quickly.
Under-extraction happens when water passes too quickly through the coffee grounds, resulting in a short brew time. The result? A sour, salty espresso with high acidity. This usually means your grind is too coarse—or you’re not using enough coffee—so there’s not enough resistance against the water.
Solution: Use a finer grind and extend extraction time.
To correct under-extraction, try a finer grind to slow down the water flow. This increases extraction time and helps bring out more balanced flavors in your espresso.
Bitter Espresso? (Over-Extraction) 
Cause: Grind is too fine → Water extracts too much from the coffee.
Over-extraction occurs when water struggles to pass through the coffee grounds, often because the grind is too fine or the dose is too high. The water lingers too long, pulling out bitter compounds and dulling the flavor.
Solution: Use a coarser grind and reduce shot time.
Dial your grind a bit coarser and check your brew time—it should typically land around 25–30 seconds. Also, make sure you’re not overdosing the basket. A well-balanced shot starts with precision.
Channeling (Uneven Extraction)?
Cause: Uneven coffee distribution or improper tamping.
Channeling means water is finding the path of least resistance, flowing unevenly through the puck. That can create a mix of sour and bitter flavors in the same cup. The most common culprits: inconsistent tamping, clumpy grinds, or an uneven coffee bed. Even dirty equipment can cause issues.
Solution: Distribute grounds evenly and tamp with consistent pressure.
Use a WDT (Weiss Distribution Technique) tool to break up clumps and ensure even distribution. Tamp evenly with consistent pressure—consider a self-leveling tamper for extra help. Also, clean your machine and grinder regularly to avoid flavor-altering buildup.
Inconsistent Shots?
Cause: Using the wrong basket type.
Inconsistent espresso shots might be linked to the basket you’re using. There are two main types: pressurized and non-pressurized. Pressurized baskets (double-walled) create resistance via a small hole, making them forgiving and beginner-friendly. Non-pressurized baskets (single-walled) rely on grind, dose, and tamp for pressure—great for control, but they demand more precision.
Solution: Adapt the basket type to your needs.
- Single-walled (non-pressurized) → Ideal if you want more control and precision.
- Double-walled (pressurized) → Perfect for beginners and great for brewing older beans.
Adjusting Grind Size, Dose, and Tamping – In Short
- Grind size – Finer = more resistance = longer extraction. Adjust slowly and remember there may be residue from your last grind affecting results.
- Dose – Fill your basket appropriately. Too little or too much can throw off the balance.
- Tamping – Aim for a level, even tamp to reduce channeling.
Mastering espresso takes time and practice—but with a little guidance and experimentation, you’ll get there. Don’t stress if your first shots aren’t perfect. It’s all part of the journey, and the results are so worth it.
Join the Conversation
What’s the biggest challenge you’ve faced so far when brewing espresso? Let’s talk espresso in the comments!☕✨
Still Thirsty?
Keep learning and exploring together:
- The Portafilter Machine: A Must-Have for Espresso Fans
- Espresso Freshness 101: A Beginner’s Guide to Beans and Proper Storage
- Unlock the Full Flavor of Espresso: The Art of Grind Size and Extraction
- Pulling Espresso Shots at Home: A Step-by-Step Guide
Images
– Featured Image: Generated with AI (OpenAI ChatGPT 4o)
– Coffee cup on coffee grounds: valeria_aksakova on freepik.com
– Coffee cup on brown background: pvproductions on freepik.com
– Coffee pouring: freepik on freepik.com
– Portafilter Handle: Taken by me
– Instant Coffee Grind: topntp25 on freepik.com
