Bitter Espresso
Your espresso tastes excessively bitter, harsh, or burnt
What This Looks Like
Compare your shot to these visual cues to confirm the symptom.
Extraction flow
Crema color & texture
Cup appearance
Not sure about the cause?
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Quick Diagnosis
How long did your shot take?
For a more thorough diagnosis, try our full diagnostic tool.
Possible Causes
Over-extraction
3 solutions available
Too many compounds have been extracted, including bitter and astringent ones
Grind Too Fine
3 solutions available
Coffee particles are too small, creating excessive resistance to water flow
Water Temperature Too High
2 solutions available
Brewing water is above optimal temperature, causing over-extraction
Dirty Equipment
1 solution available
Coffee oil buildup and residue affecting extraction and flavor
Stale Coffee Beans
2 solutions available
Coffee beans are past their peak freshness, having lost flavor and CO2
Wrong Roast Level for Recipe
3 solutions available
Coffee roast level doesn't match the brewing parameters being used
Recommended Solutions
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.
Decrease Extraction Yield
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.
Decrease Coffee Dose
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.
Clean Machine and Grinder
Backflush your machine with cleaner, clean the shower screen, and purge your grinder with cleaning tablets or rice.
Expected Result
Cleaner, purer flavors without rancid oil contamination.
Frequently Asked Questions
In-Depth Guide
Quick Diagnosis
If your espresso tastes harsh, burnt, or excessively bitter, the coffee has likely been over-extracted—meaning too many compounds were dissolved from the grounds.
Try to answer these first:
- Is your shot taking longer than 35 seconds?
- Does the coffee taste burnt or ashy?
- Are you using very dark roasted beans?
What to Change First (in order)
-
Grind coarser This is the fastest way to reduce extraction. Start here: Grind Coarser
-
Reduce brew time/yield Stop the shot earlier (e.g., from 1:2.5 → 1:2 ratio).
-
Lower temperature If your machine allows, try reducing temp by 1-2°C.
Common Causes
1) Over-extraction
When water extracts too much from the coffee, you get bitter, harsh flavors along with the pleasant ones.
- Learn more: Over-extraction
- Most common fix: Grind Coarser
2) Water Too Hot
Excessive temperature accelerates extraction and can create burnt, bitter notes.
3) Grind Too Fine
An overly fine grind increases extraction surface area and slows water flow, both leading to over-extraction.
4) Dark Roast Characteristics
Very dark roasts are naturally more bitter due to the roasting process—this may be a bean characteristic, not a preparation error.
FAQ
Q: Why is my espresso bitter even with the right brew time? Brew time isn't everything. Check your dose-to-yield ratio, water temperature, and bean freshness. Dark roasts also have inherent bitterness regardless of extraction.
Q: Is some bitterness normal in espresso? Yes! Espresso should have some pleasant bitterness balanced with sweetness and acidity. It becomes a problem only when bitterness dominates or tastes harsh/burnt.
Q: Can old beans cause bitterness? Stale beans often taste flat and bitter because volatile aromatics have faded, leaving behind only bitter compounds. Use beans within 2-6 weeks of roast.
Q: Should I use the same recipe for all roast levels? No. Dark roasts typically need coarser grinds, lower temperatures, and shorter ratios compared to light roasts to avoid excessive bitterness.