Why does my espresso taste wrong?

Enter your shot details and taste description. Get a clear diagnosis and the exact adjustment to make next.

Your Shot

How does it taste?

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Dial-in Worksheet

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# Dose Yield Time Ratio Taste Notes
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Extraction Reference

Under-extracted (sour)

The water didn't pull enough from the coffee. The shot ran too fast or the grind was too coarse.

  • Grind finer (small adjustment)
  • Increase dose by 0.5g
  • Increase yield by 2-4g
  • Check water temperature (aim for 90-96 C)

Over-extracted (bitter)

The water pulled too much, including harsh compounds. The shot ran too slow or the grind was too fine.

  • Grind coarser (small adjustment)
  • Decrease yield by 2-4g
  • Decrease dose by 0.5g
  • Check for channeling

Channeling (sour + bitter)

Water carved paths through the puck. Some parts over-extracted while others under-extracted.

  • Improve distribution (WDT tool helps)
  • Check tamping is level
  • Ensure even puck prep
  • Try a finer grind to slow the shot

Light roast adjustments

Light roasts are denser and harder to extract. They need more energy.

  • Use higher temperature (93-96 C)
  • Grind finer than you would for dark roasts
  • Try a longer ratio (1:2.5 or 1:3)
  • Wait at least 7 days after roasting

Common mistakes when dialing in

  • Changing too many things at once. Adjust one variable per shot. If you change grind and dose together, you won't know which one helped.
  • Ignoring shot time. A 1:18:36 ratio means nothing if the shot took 12 seconds or 45 seconds. Time tells you about flow rate.
  • Using stale beans. Coffee past 4-6 weeks from roast date will taste flat no matter how well you dial in.
  • Skipping the scale. Eyeballing dose and yield makes consistent results impossible. A 0.5g scale with 0.1g precision is the single best upgrade.
  • Giving up after one shot. Dialing in a new bag usually takes 3-6 shots. Keep notes and make small changes.

Questions people ask

My shot tastes both sour and bitter. What does that mean?
That usually points to channeling. Water finds paths of least resistance through the puck. Some parts over-extract (bitter) while others under-extract (sour). Focus on improving your distribution and tamping technique before adjusting grind size.
How do I know if my grind size is the problem versus my dose?
Grind size controls the rate of extraction. If your shot runs too fast or tastes sour, go finer. If it chokes or tastes bitter, go coarse. Dose controls strength and resistance. Adjust dose only after your grind is in the right range.
What ratio should I start with?
A 1:2 ratio is the most common starting point. For an 18g dose, aim for 36g yield. Light roasts often taste better at 1:2.5 or 1:3. Dark roasts usually work best at 1:1.5 to 1:2.
Why does the same bean taste different on different days?
Humidity changes how coffee flows through the grinder. On humid days, you may need to go slightly finer. Bean degassing also changes over the first 7-14 days after roasting. Keep notes and adjust gradually.
How long should my shot take?
Most shots should run 25-35 seconds from the moment you start the pump. The exact time matters less than the taste. Use time as a guide, not a target. If the taste is right at 22 seconds or 38 seconds, that's fine.