Short answer: sour and thin means under extracted, so grind finer, raise the dose or lengthen the shot. Harsh and bitter means over extracted, so grind coarser, drop the dose or shorten the shot. Change one variable at a time.
Short answer: sour, sharp and thin means the shot is under extracted, so grind finer, increase the dose slightly or pull a longer shot. Dry, harsh and lingering bitter means over extracted, so grind coarser, reduce the dose or stop the shot earlier. Change one variable at a time or you will never know what fixed it.
Start with a reference recipe: 18g in, 36g out, in 25 to 30 seconds. If it runs faster than that it is almost certainly under extracted and sour. Slower, and it is likely over extracted and bitter. Weigh both the dose and the output, because judging by eye hides the problem.
Water temperature matters after grind. Too cool tastes sour and hollow even at the right time; too hot tastes ashy. A brew temperature around 92 to 94 degrees suits most espresso blends, lower for darker roasts.
Rule out the boring causes as well: stale beans past their window taste flat and sour, and a dirty group or rancid grinder oils taste bitter no matter what you do to the recipe.
If your team is chasing this every morning across several sites, the problem is usually process rather than skill. We help trade accounts set a written recipe per blend so every site pulls the same shot.
Usually a cold group and a first shot through a settled grinder. Purge a shot, run water through the group and let the machine reach a stable temperature.
No, darker roasts usually taste more bitter. Bitterness is normally over extraction, dirty equipment or too high a brew temperature.
Espresso generally settles between roughly 7 and 21 days after roast. Very fresh coffee can gas out and pour unevenly.
Yes. Trade accounts get a dial in on the blend they buy, with a written recipe your team can follow on every site.
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