Have you ever been disappointed by a sour-tasting espresso shot? Don’t worry—it’s usually caused by under-extraction, and with a few adjustments, you can easily fix it. Here’s how:

What Causes Espresso to Taste Sour?

Sourness in espresso is typically the result of under-extraction. This happens when water doesn’t stay in contact with the coffee grounds long enough to extract the full range of flavors. As a result, only the acidic notes dominate the cup, leading to that sharp, unpleasant taste. Several factors contribute to this, but once you identify them, fixing sour espresso becomes much simpler.

1. Coffee Grind Size

A common cause of sour espresso is the grind size being too coarse. Coarser grounds allow water to flow too quickly, leading to under-extraction.
Solution: Adjust your grinder to a finer setting. Finer grinds increase the surface area for better extraction and more balanced flavors.

2. Water Temperature

Cool water prevents full extraction, leaving behind sourness.
Solution: Ensure your brewing water temperature is between 195°F and 205°F (90°C - 96°C). You can use a thermometer or check your machine’s settings to verify the temperature.

3. Brewing Time

Pulling the shot too quickly (under 25 seconds) leads to under-extraction.
Solution: Aim for an extraction time of 25-30 seconds. You can slow the process by tamping more firmly or using a finer grind to improve extraction time.

4. Coffee Bean Freshness

Stale coffee beans can also result in a sour shot, as they lose their peak flavor over time.
Solution: Use freshly roasted beans within 2-3 weeks of roasting. Check the roast date and aim to use beans in their freshness window.

5. Coffee Dose

Using too little coffee can cause under-extraction by allowing water to flow too quickly through the grounds.
Solution: Use a digital scale to measure the correct dose, around 18-20 grams for a single shot. If sourness persists, try slightly increasing the dose to slow down the water flow.

Additional Tips for Perfect Espresso

1. Invest in Quality Equipment

A burr grinder ensures a consistent grind size, which is crucial for proper extraction. Also, ensure your espresso machine maintains a stable temperature and pressure for more reliable results.

2. Consistency is Key

Once you find the right grind size, water temperature, and brewing time, stay consistent. Repeating the same settings will help you replicate great shots every time.

3. Experiment with Different Beans

Different coffee beans may require different extraction settings. Light roasts often need a finer grind and longer extraction times compared to darker roasts.

Conclusion

Fixing sour espresso is easier than it seems. By adjusting factors such as grind size, water temperature, brewing time, bean freshness, and coffee dose, you can eliminate sourness and enjoy a perfectly balanced shot. With some practice and experimentation, you’ll soon master the art of making great espresso. So don’t get discouraged—keep refining your technique, and you’ll be rewarded with a delicious cup every time!