Complete Espresso Troubleshooting Guide
Every espresso problem has a root cause — and a fix. Use this guide to identify what's wrong with your shot, understand why it happens, and apply the right solution in minutes.
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Root Causes
Solutions
What Does Your Espresso Taste Like?
Start here to find the most likely cause of your problem.
Extraction Timing Problems
Shot time is one of the fastest ways to diagnose an issue.
How to Use This Guide
Find Your Symptom
Start with what you can observe: taste, appearance, or extraction behaviour.
Identify the Cause
Understand the root cause — grind, dose, temperature, distribution, or equipment.
Apply the Fix
Follow step-by-step solutions ranked by success rate. Change one variable at a time.
Browse the Knowledge Base
What you can see, taste, or measure
Why the problem is happening
Step-by-step fixes, ranked by success rate
In-Depth Troubleshooting Articles
All articlesEspresso Running Too Fast? The Complete Troubleshooting Guide
Is your espresso extracting in under 20 seconds and tasting sour or watery? Learn the exact steps to slow down your shot and fix your coffee instantly.
Read articleWDT Tool Guide: Do You Actually Need One?
Everything you need to know about the Weiss Distribution Technique (WDT), why espresso channels, and whether a $30 tool is worth your money.
Read articleBitter Espresso: Causes and Clear Solutions
Why your espresso tastes like burnt aspirin, and how to fix over-extraction instantly. Don't throw the beans away until you try these three fixes.
Read articleEspresso Channeling: Symptoms, Causes, and Fast Cures
Why your espresso sprays everywhere and tastes terrible, and how to fix channeling for good.
Read articleHow to Dial In Espresso: A Step-by-Step Guide
Stop guessing and start brewing perfectly. Get the exact workflow to dial in any bag of coffee beans in 3 shots or less.
Read articleWhy Is My Espresso Sour? The Ultimate Fix Guide
Stop puckering up. Learn exactly why your espresso tastes acidic and how to fix under-extraction in 3 simple steps.
Read articleEquipment Comparisons & Buying Guides
All guidesGaggia Classic Pro vs Breville Bambino Plus
Two fundamentally different machines for two fundamentally different people.
Read guideGaggia Classic Pro vs Rancilio Silvia
Same price bracket, different philosophy. Which legend deserves your money?
Read guideBest Espresso Machines Under $500
The three machines worth buying for home baristas on a real budget.
Read guideBest Espresso Grinder Under $200
Your grinder matters more than your machine. Here are the ones that work.
Read guideNot Sure What's Wrong?
Answer 5–7 targeted questions about your shot — our Bayesian diagnosis engine will pinpoint the exact cause and give you a ranked list of fixes.
Start Free DiagnosisFrequently Asked Questions
Why does my espresso taste sour?
Sour espresso is almost always caused by under-extraction — the water didn't have enough time or heat to pull the sweet compounds from the grounds. Fix it by grinding finer, increasing your dose slightly, or extending your shot time until you hit a 1:2 ratio in 25–30 seconds.
Why does my espresso taste bitter?
Bitterness means over-extraction. The water extracted too many compounds, including the dry, astringent ones. Grind coarser, reduce your dose, or shorten your yield (try a 1:1.5 ratio). Dark roasts also tend to taste more bitter — try pulling a shorter shot.
Why is my espresso running too fast?
A fast shot (under 20 seconds for a 1:2 ratio) means water is finding the path of least resistance through a loosely-packed puck. The fix: grind finer in small increments. Also check your tamping pressure and distribution for evenness.
What is channeling in espresso?
Channeling occurs when water blasts through weak spots in the coffee puck, creating uneven extraction. You'll notice spurting or uneven flow from the portafilter spout. Fix it by distributing grounds evenly with a WDT tool before tamping, and ensure your tamp is level.
How do I dial in espresso?
Lock in one dose (e.g., 18 g) and a target yield (e.g., 36 g = 1:2 ratio). Adjust grind size until your shot hits that yield in 25–30 seconds. Then taste it: if sour, increase yield; if bitter, decrease yield. Change only one variable at a time.
How often should I clean my espresso machine?
Rinse the portafilter and group head daily. Backflush with water every week, with cleaning detergent monthly. Descale every 1–3 months depending on water hardness. Clean the grinder burrs every 1–2 months. Neglecting cleaning is a top cause of bitter-tasting espresso.