Problem Cause

Over-extraction

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

How to Identify This Issue

Ground texture and uniformity

Puck surface and distribution

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Adjust your grinder to produce coarser coffee particles. Make small adjustments (2-3 increments) and pull a test shot.

Expected Result

Extraction time should decrease by 3-5 seconds. Flavor should become less bitter and harsh.

Pull a shorter shot, decreasing your output ratio. Try moving from 1:2 to 1:1.5 (e.g., 18g in → 27g out instead of 36g).

Expected Result

Less extraction, reduced bitterness, more concentrated but less harsh flavor.

Remove 0.5-1g of coffee from your portafilter basket. Leave adequate headspace below the shower screen.

Expected Result

Less resistance, faster extraction, cleaner flavor profile.

If your machine allows, adjust brewing temperature. Try 92-96°C for most coffees. Light roasts prefer higher, dark roasts lower.

Expected Result

Better flavor balance, reduced sourness or bitterness depending on adjustment direction.