Pulling a great shot of espresso at home is part science and part art. If you’ve ever wondered why your shots taste sour or bitter, this guide is for you.
The Golden Rule: Freshness
Espresso requires beans that are at their peak (usually 7-21 days after roasting). The CO2 trapped in fresh beans is what creates that beautiful, thick layer of crema.
The Variables: Dose, Yield, and Time
- Dose: The amount of dry coffee (usually 18g).
- Yield: The weight of the liquid espresso (usually 36g).
- Time: How long the shot takes to pour (usually 25-30 seconds).
Troubleshooting
Is it too sour? Grind finer or increase your yield. Is it too bitter? Grind coarser or decrease your brew time. Precision is your best friend!
