Here's how to fix a sour espresso

Have you ever brewed a espresso at home and wondered why it tastes so sour that you almost recoil? Don't worry, because in this guide we will go through how you can improve your espresso brewing and transform a sour cup into a balanced and sweet enjoyment.

Why is the espresso sour?

The acidity in espresso is usually due to under-extraction. When coffee is brewed, the flavors are extracted in three phases:

1. Sour flavors come first.
2. Sweetness appears in the middle.
3. Bitterness takes over About extraction continues for too long.

About your espresso is sour, the extraction has finished too early and has not reached the stage where sweetness balances the acidity. But sometimes the problems can also be due to uneven extraction or poor puck preparation.

Common problems and solutions

1. Too fast extraction (under-extraction)

Symptoms: Your espresso finishes in under 20 seconds and tastes sour.

Solution:

• Grind finer: A finer grind creates less space between coffee particles, which extends extraction.
• Increase extraction time: Let the espresso brew longer to give the coffee more time to extract sweet and balanced flavors.

2. Too slow extraction (under-extraction due to uneven flow)

Symptoms: Your espresso takes 50 seconds but still tastes sour.

Solution:

• Grind coarser: Too fine Grind can cause water to flow only through certain "channels" in the puck, leading to uneven extraction. A coarser Grind provides a more even flow.
• Improve puck preparation: Make sure the coffee is evenly distributed in the portafilter to avoid uneven flows.

3. Uneven puck preparation

Symptoms: Your espresso tastes uneven – a combination of sour and bitter.

Solution:

• Use WDT (Weiss Distribution Technique): Gently stir About the coffee in the portafilter with a thin needle or a WDT tool to break up clumps.
• Tap and level : Make sure the coffee is evenly distributed before you tamp.

How to Fix the Acidity in espresso: A Step-by-Step Guide

1. Identify the Problem: Is the extraction too fast, too slow, or uneven?
2. Adjust the Grind Size:

• Too fast → Grind finer.
• Too slow → Grind coarser.

1. Adjust the Extraction Time:

• Try letting the espresso flow for a few seconds longer to capture more sweetness.

1. Check the Ratio:

• For dark roasted coffees: Start with 1:2 (20 g coffee → 40 g espresso).
• For light roasted coffees: Try 1:2.5 or 1:3 to highlight more balance.

1. Improve the Puck Preparation:

• Avoid uneven packing of the coffee by using WDT or gently tapping the portafilter before tamping.

1. Experiment with Brew Temperature:

• Light roasted coffee benefits from higher temperatures (~94–96 °C).
• Dark roasted coffee tastes better at slightly lower temperatures (~89–92 °C).

What Not to Do

• Change the Tamp Pressure: The pressure you apply when tamping does not affect the extraction time, as long as the puck is evenly packed.
• Blame the Coffee Directly: Sour espresso is often about About extraction, not About the coffee beans.

Final Words

Brewing espresso is both an art and a science. The key is to understand how the different variables – grind size, extraction time, ratio, and puck preparation – affect the flavor. By fine-tuning these, you can avoid sour espressos and instead enjoy a balanced, sweet, and full-bodied cup.

Remember: There are no sour coffee beans, only sour extractions. So adjust, experiment, and above all – have fun on the way to the perfect espresso!