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

If you’ve ever taken a sip of your espresso and been met with an unpleasant sourness, you’re not alone. Sour espresso is a common problem for home baristas, but the good news is—it’s fixable! In this guide, we’ll break down why your espresso tastes sour and the exact steps you can take to achieve a perfectly balanced shot.

Why Does My Espresso Taste Sour?

Sour espresso is usually caused by under-extraction, meaning not enough flavors have been pulled from the coffee grounds. Here are the main reasons this happens:

1. Grind Size is Too Coarse

If your coffee grind is too coarse, water flows through too quickly, leading to an under-extracted shot that tastes sour.

Fix: Adjust your grinder to a finer setting to slow down extraction.

2. Brew Time is Too Short

A proper espresso shot should take 25-30 seconds to pull. If your shot pulls in less than 20 seconds, it’s under-extracted and likely sour.

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

3. Water Temperature is Too Low

Espresso should be brewed at 195-205°F (90-96°C). If the water is too cool, it won’t extract enough solubles from the coffee, causing a sour taste.

Fix: Check your machine’s temperature settings and preheat it properly.

4. Coffee Dose is Too Small

If you’re using too little coffee, water flows through too fast, leading to an under-extracted shot.

Fix: Use a 1:2 ratio of coffee to liquid (e.g., 18g of coffee for 36g of espresso).

5. Beans Are Too Fresh or Too Old

Freshly roasted beans need 3-10 days to degas before they brew properly. On the flip side, stale beans (over 3 weeks old) lose complexity and can taste off.

Fix: Use beans that are within 3-21 days of roasting for optimal flavor.

6. Tamping Pressure is Too Light

If you don’t tamp firmly enough, water will rush through the puck, leading to a weak and sour espresso.

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

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

1. Adjust Your Grind → Go finer to slow down extraction.
2. Check Your Brew Time → Aim for 25-30 seconds per shot.
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 Firmly and Evenly → Apply consistent pressure when tamping.

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Final Thoughts

If your espresso is tasting sour, don’t worry! Small adjustments to your grind size, brew time, temperature, and tamping pressure can completely transform your shot. Experiment with these tweaks, and soon, you’ll be pulling rich, balanced espresso with no sourness in sight.

Have you struggled with sour espresso? Share your experience in the comments below!

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