Espresso Causes

Coffee oil buildup and residue affecting extraction and flavor

Too much coffee in the basket, potentially touching the shower screen

Not enough coffee in the basket, reducing extraction resistance

Coffee particles are too large, allowing water to pass through too quickly

Coffee particles are too small, creating excessive resistance to water flow

Uneven or tilted tamping creates weak spots in the coffee bed

Too many compounds have been extracted, including bitter and astringent ones

Water mineral content is too low or too high for optimal extraction

Coffee beans are past their peak freshness, having lost flavor and CO2

Beans are too freshly roasted and still degassing CO2 aggressively

Water hasn't extracted enough soluble compounds from the coffee, leaving behind desirable flavors

Coffee grounds are unevenly distributed in the basket, causing channeling

Brewing water is below optimal temperature, reducing extraction efficiency

Brewing water is above optimal temperature, causing over-extraction

Coffee roast level doesn't match the brewing parameters being used