Astringent Espresso
Your espresso leaves a dry, puckering sensation on your tongue and cheeks
What This Looks Like
Compare your shot to these visual cues to confirm the symptom.
Extraction flow
Crema color & texture
Cup appearance
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Possible Causes
Uneven Puck Distribution
3 solutions available
Coffee grounds are unevenly distributed in the basket, causing channeling
Over-extraction
3 solutions available
Too many compounds have been extracted, including bitter and astringent ones
Water Temperature Too High
2 solutions available
Brewing water is above optimal temperature, causing over-extraction
Stale Coffee Beans
2 solutions available
Coffee beans are past their peak freshness, having lost flavor and CO2
Poor Water Quality
1 solution available
Water mineral content is too low or too high for optimal extraction
Recommended Solutions
Use WDT Tool for Distribution
Use a WDT (Weiss Distribution Technique) tool to break up clumps and evenly distribute grounds in your portafilter before tamping.
Expected Result
Eliminated channeling, more even extraction, consistent shot times.
Ensure Level Tamping
Apply even, level pressure when tamping. Use a leveling tamper or practice keeping your wrist straight and elbow at 90 degrees.
Expected Result
Even extraction across the puck, eliminated side channeling, consistent flavor.
Use Precision Filter Basket
Replace your stock filter basket with a precision basket like VST, IMS, or Pullman. These have more consistent hole sizes.
Expected Result
More even extraction, better flow, reduced channeling potential.
Grind Coarser
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.