Why Is My Espresso Bitter? (And How to Fix It!)

A perfectly balanced espresso should be rich, smooth, and slightly sweet. But if your espresso tastes overly bitter, something is off. Bitter espresso is usually a sign of over-extraction, meaning too many bitter compounds have been pulled from the coffee grounds. Fortunately, fixing this problem is easy with a few adjustments!

Why Does My Espresso Taste Bitter?

Bitter espresso is often caused by one (or more) of the following factors:

1. Grind Size is Too Fine

When your coffee grounds are too fine, water takes too long to pass through, leading to over-extraction and bitterness.

Fix: Adjust your grinder to a slightly coarser setting to allow for a faster, more balanced extraction.

2. Brew Time is Too Long

Espresso should take 25-30 seconds to pull. If your shot takes longer than 35 seconds, it’s likely over-extracted and bitter.

Fix: Ensure your grind size, tamping pressure, and coffee dose allow for a proper extraction time.

3. Water Temperature is Too High

Espresso should be brewed at 195-205°F (90-96°C). If the water is too hot, it extracts unwanted bitter compounds from the coffee.

Fix: Check your machine’s temperature settings and make sure it stays within the optimal range.

4. Coffee Dose is Too Large

Using too much coffee can restrict water flow and lead to over-extraction.

Fix: Stick to the recommended 1:2 ratio (e.g., 18g of coffee for 36g of espresso) for a balanced shot.

5. Using Stale or Over-Roasted Beans

Old coffee beans (over 3 weeks past roast date) or very dark roasts naturally have more bitter compounds.

Fix: Use freshly roasted coffee beans within 3-21 days of roasting and opt for medium or light roasts for a smoother flavor.

6. Over-Tamping the Coffee Puck

Applying too much pressure while tamping can slow water flow and cause over-extraction.

Fix: Use 30 lbs of pressure when tamping and ensure an even distribution of coffee grounds.

How to Fix Bitter Espresso: Step-by-Step Guide

1. Adjust Your Grind → Go coarser to speed up extraction.

2. Check Your Brew Time → Keep it within 25-30 seconds.

3. Verify Water Temperature → Ensure it’s between 195-205°F.

4. Use the Right Dose → Follow a 1:2 ratio (e.g., 18g coffee → 36g espresso).

5. Check Bean Freshness → Use coffee roasted 3-21 days ago.

6. Tamp with Proper Pressure → Apply consistent, even pressure.

Final Thoughts

Bitter espresso is a common issue, but with a few small tweaks, you can achieve a smooth and well-balanced shot. By adjusting grind size, brew time, temperature, and tamping pressure, you’ll be on your way to making delicious, café-quality espresso at home.