Dial In Your First Espresso Shot
How to Read a Bad Shot
Every off shot leaves a clue. Sour, bitter, watery, and astringent each point to a different variable. Learn to identify the taste before reaching for the grinder.
Shot Tastes Sour
Under extraction. Water passed through the puck too quickly. The fix is a finer grind, a higher dose, or a longer yield. Check that your water temperature is at least 90 Celsius.
Shot Tastes Bitter
Over extraction. Water spent too long in contact with the grounds. Make the grind coarser first. If that does not help, lower the dose slightly or shorten the yield.
Shot Is Watery and Weak
The grind is likely too coarse or the dose too low. Weigh your dose. A scale removes this variable entirely. If the dose is correct, tighten the grind one step.
Shot Runs Too Fast (under 20 seconds)
Channeling or a grind that is too coarse. Check your distribution and tamp before touching the grinder. A fast shot with good flavor is rare but possible with a light roast at a wide grind.
Shot Runs Too Slow (over 35 seconds)
The grind is too fine or the dose is too high. Loosen the grind one step. If the machine is struggling to push water through, the puck may also be saturating unevenly.
20to 30 Second Target
88to 94 Celsius Range
When Nothing Works If shots are inconsistent despite correct technique, check your grinder burrs. Worn burrs produce uneven particle sizes that make any recipe unstable. Burr replacement is the highest impact maintenance step on any grinder used daily for more than a year.