Sometimes in the morning it’s hard enough to find your wallet, keys and phone, let alone try to troubleshoot a coffee that just tastes off. We’ve all experienced a brew tasting bitter, sour or burnt, but it doesn’t have to ruin your day. These problems can often be fixed with a quick adjustment and re-brew, provided that the problem is not the coffee beans themselves.
Espresso coffee tastes best when made with medium-roast beans. Beans that are too fresh can taste sour, as they haven’t had time to degas. From about a week after roasting your coffee will have settled in and will be beautiful for espresso based coffees.
Assuming you have great quality coffee beans and they aren’t too fresh, this guide will help you solve some issues with the coffee extraction.
Words to understand
Extraction = This refers to the pour of the coffee from your espresso machine. It’s extracting the coffee oils from the beans.
Blonding = When the coffee pour is a pale yellow colour
Basket = The basket holds the coffee grinds which the water flows through
Crema = The light brown oils that sit atop the coffee shot.
Puck = The coffee grinds that remain in your basket after you have run a shot. The make a shape like a hockey puck when you empty the basket out.
Why does my coffee taste bitter?
What to look for: Your puck will be super soggy and sloppy. A thin white/pale yellow watery pour and spirals at the end. Big patches of white on your crema.
Diagnosis: When your espresso comes out tasting bitter, it usually means that the extraction or pour time is too long. Commonly, you’ll see a pale yellow/white stream of coffee that wobbles and spirals towards the end of the shot.
Remedy: Adjust your brew time. A good pour will be somewhere between 25 – 35 secs. Keep watch on the shot as it comes through and as soon as you see the coffee coming out in a light “blonde” colour, stop the shot immediately. This is almost pure caffeine and caffeine tastes very bitter so you want to avoid this and stop the shot as soon as you see it start blonding. Most people make the mistake of trying to extract too much coffee out of a single coffee dose. If you want a strong coffee, get a bigger basket (22g – 28g) and keep the shot time within the ideal range. Don’t worry, you’ll still get your caffeine fix, it just won’t be as bitter.
Why does my coffee taste sour?
What to look for: The coffee GUSHES out under 15 seconds and is wide, pale yellow and bubbly. Your puck will be really dry and powdery.
Diagnosis: A sour espresso shot is one that is under-extracted; meaning the water has run through the coffee too quickly and hasn’t extracted the delicious tasting oils. You are either not putting enough coffee in your basket or you are tamping too lightly and your coffee is too coarse. If your shot pours in under 15 seconds, you are getting under-extracted coffee. The coffee will appear blonde and pale and bubbly. The coffee crema will also dissipate rapidly and the taste will appear thin and sour.
Remedy: To fix a sour espresso shot, adjust your grind to be finer. This will mean that when you tamp the grinds you’ll create more resistance for the water to pass through allowing it to pick up more oils along the way.
Why does my coffee taste burnt?
What to look for: Slow dripping for almost the entirety of the shot. Dark/black pours. You only get a small volume of coffee liquid even after a 45 second extraction. Your puck will look soggy and sloppy again.
Diagnosis: Burnt tasting espresso has been over extracted, meaning the hot water is flowing through the grinds too slowly creating harsh and burnt tasting espresso. You coffee grind is too fine or you are over filling the basket and tamping the coffee too much.
Remedy: To remedy a burnt tasting espresso shot, adjust your grinder to a slightly coarser grind. This will help the water to seep through the grind more evenly without too much resistance, and it won’t overcook the coffee.
If you try out any of these fixes and they don’t work, leave us a reply and we’ll try and give you specific and detailed help! No one has time for dodgy tasting coffee.
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108 comments
Natalia
Hello!
I have had the issue of fast extraction (~20sec) but the pour comes out quite thin, long and dark. Have been tried adusting the grind to be coarser and having more in the basket, but this doesn’t seem to have much of an effect. What do you suggest is the problem? (I am told the beans we are using like a fast, bubbly pour over 27-30sec).
Please help!
Hello!
I have had the issue of fast extraction (~20sec) but the pour comes out quite thin, long and dark. Have been tried adusting the grind to be coarser and having more in the basket, but this doesn’t seem to have much of an effect. What do you suggest is the problem? (I am told the beans we are using like a fast, bubbly pour over 27-30sec).
Please help!
Anonymous
Hi Alexis,
Best approach is to do a process of elimination. Grab some good quality beans from somewhere else and try them through the machine. If they are bitter as well then you know it’s something to do with the machine or the way they are pouring.
Most likely case is that the beans are the cause of the bitterness. What does the coffee look like? Is it dark roasted?
If you think it’s not the beans there is a chance that the machine is very dirty and probably hasn’t been cleaned with chemical to remove the old oil and grinds that build up in the machine. This can cause a dirty bitter flavour. Remove the screens from the group head (you’ll need a screwdriver or Allen key) and see if they are caked in old coffee. If so, soak them overnight in chemical. Probably also need to soak the portafilters too as this could also be affecting it.
Good luck!
Let us know how you go!
Hi Alexis,
Best approach is to do a process of elimination. Grab some good quality beans from somewhere else and try them through the machine. If they are bitter as well then you know it’s something to do with the machine or the way they are pouring.
Most likely case is that the beans are the cause of the bitterness. What does the coffee look like? Is it dark roasted?
If you think it’s not the beans there is a chance that the machine is very dirty and probably hasn’t been cleaned with chemical to remove the old oil and grinds that build up in the machine. This can cause a dirty bitter flavour. Remove the screens from the group head (you’ll need a screwdriver or Allen key) and see if they are caked in old coffee. If so, soak them overnight in chemical. Probably also need to soak the portafilters too as this could also be affecting it.
Good luck!
Let us know how you go!
Alexis
Over the last two days at work, the coffee has been extremely bitter, almost undrinkable.
I’ve tested it by adjusting the grind both course & fine, no noticeable difference.
Is there a chance that it’s the coffee machine itself? The water temperature is at 95°C from last check.
Even the grinder has an extremely bitter smell to it now though.
I’m coming in after the previous barrister left, so I’m unsure when they last cleaned the grinder itself… However the coffee was fine last Friday and Sunday.
The beans themselves are currently being tested by the roaster.
I’m at a loss here.
Over the last two days at work, the coffee has been extremely bitter, almost undrinkable.
I’ve tested it by adjusting the grind both course & fine, no noticeable difference.
Is there a chance that it’s the coffee machine itself? The water temperature is at 95°C from last check.
Even the grinder has an extremely bitter smell to it now though.
I’m coming in after the previous barrister left, so I’m unsure when they last cleaned the grinder itself… However the coffee was fine last Friday and Sunday.
The beans themselves are currently being tested by the roaster.
I’m at a loss here.
Anonymous
It generally isn’t the origin of the bean but can come from the species of coffee as there are some bitter tasting varietals. It can also be how it is roasted, if it’s a darker roast then it can often be quite bitter too.
It generally isn’t the origin of the bean but can come from the species of coffee as there are some bitter tasting varietals. It can also be how it is roasted, if it’s a darker roast then it can often be quite bitter too.
Jessica Simmons
Can the bitter taste come from the origin of beans you are using?
Can the bitter taste come from the origin of beans you are using?
Alice
Very helpful, thank you! A coarser grind did fix the burnt flavour.
Very helpful, thank you! A coarser grind did fix the burnt flavour.
Lidia
Fantastic post, very useful, thank you!
Fantastic post, very useful, thank you!
Liam
Great information!! Hopefully I can replicate these results!
Great information!! Hopefully I can replicate these results!