5 Problems You May Face While Brewing Espresso

In this article, I will tell you about the problems that almost all home espresso brewers face when they start their espresso brewing journey.

I am sure that this article will improve your espresso experience as well as your brewing skills.

Let’s start.

What is espresso?

Espresso is a concentrated coffee beverage that is brewed by forcing a small amount of nearly boiling water through finely ground coffee beans. It is known for its strong, robust flavor and the rich, creamy layer of foam on top called "crema”.

Espresso is the base for many popular coffee drinks, such as cappuccinos, lattes, and Americanos.

Is brewing espresso easier for beginners?

Brewing espresso can be both easier and more challenging for beginners, depending on several factors.

On the one hand, making a basic espresso shot involves fewer steps than some other coffee brewing methods and espresso machines are designed to provide a consistent and controlled brewing process, which can help beginners achieve reliable results once they learn the basics.

Additionally, espresso shots are brewed relatively quickly, typically in 25-30 seconds, so the process is relatively fast compared to some other brewing methods. However, there are also significant challenges for beginners.

Espresso requires specialized equipment, including an espresso machine and a good-quality grinder, which can be expensive. 

Achieving the right grind size, tamping pressure and extraction time can be tricky and requires practice, and small adjustments can significantly affect the taste of the espresso.

How is espresso made?

Step 1

Begin with high-quality coffee beans. The type of coffee beans and their roast level can significantly impact the flavor of the espresso.

Step 2

Grind the coffee beans to a fine consistency, resembling table salt or powdered sugar. The grind size is crucial in espresso preparation, affecting the extraction time and flavor.

Step 3

The coffee grounds are placed into a portafilter, which is a handle with a filter basket. The portafilter is an essential component of the espresso machine.

Step 4

Tamp the coffee grounds evenly and firmly within the portafilter using a tamper. This creates a compact puck of coffee grounds that allows for consistent water flow during brewing.

Step 5

An espresso machine is used to brew espresso. These machines come in various types, such as manual, semi-automatic, and automatic. They typically have a water reservoir, a boiler or heating element to heat the water, a pump or lever mechanism to create pressure, and a portafilter attachment.

Step 6

Some espresso machines have a pre-infusion stage where a small amount of water is applied to the coffee grounds before the full-pressure brewing begins. This helps to evenly saturate the grounds and prepare them for extraction.

Step 7

Attach the portafilter to the espresso machine. Hot water is then forced through the compacted coffee grounds at high pressure, usually around 9 bars. The pressurized water extracts the soluble compounds and oils from the coffee grounds as it passes through.

Step 8

The extracted liquid, known as the espresso shot, flows into a small cup or shot glass. It should have a rich, concentrated flavor, a layer of crema on top, and typically be served in a small quantity, either as a single or double shot.

Step 9

The crema is the layer of foam that forms on top of the espresso due to the pressurized extraction. It's a combination of coffee oils and carbon dioxide gas, contributing to the espresso's flavor and appearance.

5 Problems that you may face while brewing espresso at home

1) Espresso tastes sour

Espresso can taste sour when it is under-extracted, meaning that the water has not interacted with the coffee grounds long enough to extract the desirable flavors and balance the acidity.

Here are the reasons why your espresso tastes sour and how to fix it.

Causes of Sour Espresso

1) Grind Size Too Coarse

If the coffee grounds are too coarse, water flows through them quickly, resulting in a short extraction time and a sour taste.

2) Insufficient Coffee Dose

Using too little coffee in the portafilter can lead to weak extraction and sourness.

3) Low Brewing Temperature

Water that is too cool will not extract the coffee properly and can result in sourness.

4) Fast Extraction

If the espresso shot takes less than 25-30 seconds to pull, it may be under-extracted and taste sour.

Fixes for Sour Espresso

1) Adjust Grind Size

Make the coffee grounds finer by adjusting your grinder. Finer grounds slow down the water flow, allowing for a longer extraction and reducing sourness.

2) Increase the Coffee Dose

Use a larger amount of coffee grounds in the portafilter to increase the flavor concentration and balance.

3) Check Water Temperature

Ensure that your espresso machine's water temperature is within the optimal range of 195°F to 205°F (90°C to 96°C). If it's too low, the coffee won't extract properly.

4) Lengthen Brew Time

Aim for an extraction time of 25-30 seconds. Adjust your grinder or dose to achieve this target. Longer extraction times can help balance the flavor.

5) Taste and Adjust

Continuously taste your espresso shots and adjust variables such as grind size, coffee dose, and extraction time until you achieve the desired flavor profile. Keep a brewing journal to track your adjustments.

6) Use Fresh Coffee Beans

Ensure you're using freshly roasted coffee beans as stale beans can lead to sourness. Store your beans properly in an airtight container away from light and air.

2) Espresso tastes too bitter

Espresso can taste bitter when it is over-extracted, meaning that the water has interacted with the coffee grounds for too long, extracting too many bitter compounds.

Causes of Bitter Espresso

1) Grind Size Too Fine: If the coffee grounds are too fine, water flows through them slowly, leading to a longer extraction time and bitterness.

2) Excessive Coffee Dose: Using too much coffee in the portafilter can lead to over-extraction and bitterness.

3) High Brewing Temperature: Extremely hot water can extract undesirable bitter compounds from the coffee grounds.

4) Long Extraction Time: If the espresso shot takes more than 25-30 seconds to pull, it may be over-extracted and taste bitter.

Fixes for Bitter Espresso

1) Adjust Grind Size: Make the coffee grounds coarser by adjusting your grinder. Coarser grounds allow water to flow more quickly, reducing the extraction time and bitterness.

2) Reduce Coffee Dose: Use a smaller amount of coffee grounds in the portafilter to decrease the flavor concentration and bitterness.

3) Check Water Temperature: Ensure that your espresso machine's water temperature is within the optimal range of 195°F to 205°F (90°C to 96°C). If it's too hot, it can extract bitter compounds.

4) Shorten Brew Time: Aim for an extraction time of 25-30 seconds. Adjust your grinder or dose to achieve this target. Shorter extraction times can reduce bitterness.

5) Taste and Adjust: Continuously taste your espresso shots and adjust variables such as grind size, coffee dose, and extraction time until you achieve the desired flavor profile. Keep a brewing journal to track your adjustments.

6) Use Lighter Roasts: Darker roast coffee beans are more prone to bitterness. Consider using medium or lighter roast beans for a milder flavor.

7) Monitor Tamping Pressure: Ensure consistent and even tamping pressure to prevent channeling and over-extraction.

3) Espresso is watery

Espresso can turn out watery when it's under-extracted or when there's too much water relative to the amount of coffee.

Here are common reasons why espresso can be watery and how to fix it:

Causes of Watery Espresso

1) Low Coffee Dose: Using too little coffee in the portafilter can result in a weak and watery shot.

2) Coarse Grind Size: If the coffee grounds are too coarse, water flows through them quickly, leading to under-extraction and a watery taste.

3) Fast Extraction Time: If the espresso shot takes less than 25-30 seconds to pull, it may be under-extracted and watery.

4) Excessive Water Volume: Using too much water for the coffee dose can dilute the shot and make it watery.

Fixes for Watery Espresso

1) Increase Coffee Dose: Use a larger amount of coffee grounds in the portafilter to increase the flavor concentration and reduce the watery taste.

2) Adjust Grind Size: Make the coffee grounds finer by adjusting your grinder. Finer grounds slow down the water flow, allowing for a longer extraction and more flavor.

3) Lengthen Brew Time: Aim for an extraction time of 25-30 seconds. Adjust your grinder or dose to achieve this target. Longer extraction times can concentrate the flavors.

4) Check Water Volume: Ensure that you're using the correct water-to-coffee ratio. Adjust your coffee dose or the water volume if needed to maintain the proper balance.

5) Taste and Adjust: Continuously taste your espresso shots and adjust variables such as grind size, coffee dose, and extraction time until you achieve the desired flavor profile. Keep a brewing journal to track your adjustments.

6) Use Fresh Coffee Beans: Ensure you're using freshly roasted coffee beans as stale beans can lead to a watery taste. Store your beans properly in an airtight container away from light and air.

7) Monitor Tamping Pressure: Ensure consistent and even tamping pressure to prevent channeling and under-extraction.

4) No crema on the espresso

The absence of crema on the top surface of espresso can be disappointing as crema not only adds visual appeal but also contributes to the flavor and texture of the shot. Here are common reasons why there might be no crema on espresso and how to fix it:

Causes of No Crema on Espresso

1) Stale Coffee Beans: Coffee beans that have gone stale or are past their prime tend to produce less crema.

2) Inconsistent Tamping: Uneven or inadequate tamping can result in an uneven puck, causing crema issues.

3) Poorly Ground Coffee: Inconsistent or too coarse grind size can hinder crema formation.

Fixes for No Crema on Espresso

1) Use Fresh Coffee Beans: Ensure you're using freshly roasted coffee beans. Beans that are too old or improperly stored can lead to crema problems.

2) Tamp Evenly: Apply consistent and firm pressure while tamping the coffee grounds in the portafilter. Make sure the surface is level and smooth.

3) Adjust Grinder: Ensure your grinder produces a consistent and fine grind size. Experiment with different grind settings to find the optimal one for crema production.

4) Check Coffee Dose: Ensure you are using an appropriate amount of coffee grounds in the portafilter. Under-dosing or over-dosing can affect crema.

5) Evaluate Water Quality: Poor water quality with excessive mineral content or impurities can impact crema. Consider using filtered or bottled water.

6) Verify Machine Pressure: Make sure your espresso machine is operating at the correct pressure (typically around 9 bars) as insufficient pressure can hinder crema formation.

7) Clean Equipment: Regularly clean and maintain your espresso machine, portafilter, and grinder to prevent coffee residue and oils from building up, which can interfere with crema.

8) Proper Pre-infusion (if available): Some espresso machines offer a pre-infusion stage. Utilize this feature to evenly saturate the coffee grounds and promote crema formation.

9) Temperature Control: Ensure that the water temperature in your espresso machine is within the optimal range of 195°F to 205°F (90°C to 96°C) for proper crema development.

10) Experiment: Crema can also be influenced by the specific coffee beans you're using, so don't hesitate to experiment with different bean varieties and blends to find the ones that produce the best crema for your taste.

5) Espresso tastes burnt

When espresso tastes burnt, it can be an unpleasant experience, and it often indicates that the coffee has been over-roasted or over-extracted. Here are common reasons why espresso can taste burnt and how to fix it:

Causes of Burnt Espresso

1) Overheated Water: If the water temperature is too high, it can scorch the coffee grounds during extraction, resulting in a burnt taste.

2) Prolonged Brewing Time: Allowing the espresso shot to run for too long can lead to over-extraction, where the bitter compounds are overemphasized, giving it a burnt flavor.

3) Dark Roast Beans: Darker roasted coffee beans are more susceptible to tasting burnt because they have already undergone a longer roasting process.

Fixes for Burnt Espresso

1) Monitor Water Temperature: Ensure that your espresso machine's water temperature is within the optimal range of 195°F to 205°F (90°C to 96°C). If it's too hot, it can scorch the coffee. You may need to adjust the machine's settings.

2) Control Extraction Time: Aim for an extraction time of 25-30 seconds. Adjust your grinder or coffee dose to achieve this target. Shorter extraction times can reduce the burnt taste.

3) Use Lighter Roast Beans: Dark roast coffee beans are more prone to tasting burnt due to their extended roasting process. Consider switching to medium or light roast beans for a milder flavor.

4) Check Coffee Dose: Ensure you are using the appropriate amount of coffee grounds in the portafilter. Too much coffee can lead to over-extraction and a burnt taste.

5) Clean Equipment: Regularly clean and maintain your espresso machine, portafilter, and grinder to prevent coffee residue and oils from building up, which can contribute to the burnt flavor.

6) Taste and Adjust: Continuously taste your espresso shots and adjust variables such as grind size, coffee dose, and extraction time until you achieve a balanced flavor profile without the burnt taste. Keep a brewing journal to track your adjustments.

7) Consider Water Quality: Poor water quality with excessive mineral content or impurities can affect the taste of your espresso. Using filtered or bottled water may help.

8) Proper Tamping: Ensure consistent and even tamping pressure to prevent channeling and over-extraction, which can lead to a burnt taste.

Tips to brew perfect espresso

1) Use Fresh, High-Quality Coffee Beans

Start with freshly roasted coffee beans of high quality. Beans that are too old or of low quality can negatively affect the taste of your espresso.

2) Invest in a Good Grinder

Invest in a burr grinder, which provides a consistent grind size. Grind your coffee beans just before brewing to preserve freshness and flavor.

3) Choose the Right Coffee-to-Water Ratio

A standard ratio for espresso is typically 1:2, where you use 1 part coffee (e.g., 18 grams) to extract 2 parts espresso (e.g., 36 grams). Adjust the ratio to your taste preference.

4) Measure Your Coffee

Use a digital scale to precisely measure both the coffee grounds and the extracted espresso. Consistency in measurements is crucial for achieving the perfect shot.

5) Ensure a Proper Grind Size

Adjust the grind size of your coffee beans to match your espresso machine. It should be fine, similar to table salt or powdered sugar, but not too powdery or too coarse.

6) Maintain the Right Water Temperature

Ensure your espresso machine's water temperature is between 195°F to 205°F (90°C to 96°C). Inconsistent water temperature can lead to uneven extraction.

7) Preheat Your Equipment

Warm up your espresso machine and portafilter before brewing. This helps maintain the desired temperature and prevents heat loss during extraction.

8) Use Clean Equipment

Regularly clean your espresso machine, portafilter, and other components to prevent any build-up of coffee oils and residue that can affect flavor.

9) Proper Tamping Technique

Tamp the coffee grounds evenly and with consistent pressure. Aim for about 30 pounds of pressure, but don't press too hard, as it can lead to channeling.

10) Monitor Extraction Time

The ideal extraction time for espresso is typically 25-30 seconds. Use a timer to ensure consistency. If the shot pulls too fast (under-extraction) or too slow (over-extraction), adjust your grind size.

11) Observe the Crema

A good espresso shot should have a thick, creamy crema on top, which indicates proper extraction. The crema should be a reddish-brown color and last for a few seconds after the shot is pulled.

12) Taste and Adjust

Taste your espresso and adjust variables like grind size, dose, and extraction time to fine-tune the flavor to your liking.

13) Practice and Patience

Brewing perfect espresso takes practice and patience. Don't be discouraged by initial failures; learning and improving your technique over time is part of the process.

14) Keep a Brewing Journal

Maintain a journal to record your espresso recipes, adjustments, and tasting notes. This helps track your progress and refine your technique.

Wrapping up

Here, I have informed you about the frequent problems that people face when they start brewing espresso on their own.

I hope this article will help you to get one step closer to achieving the perfect espresso shot.