Why Does My Espresso Taste Sour and How to Fix It

how to fix sour espresso and is espresso supposed to be sour but why does my espresso taste sour

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Have you ever taken a sip of freshly pulled espresso only to pinch your lips at the unpleasant sour taste? As a long-time barista and coffee enthusiast, I’ve helped hundreds of people troubleshoot this common issue.

The goal of this article is to explain the usual culprits behind sour espresso and provide actionable tips to help you fix it. We’ll explore common problems like low water temperature, improper grind size, poor coffee bean storage methods, and more.

I’ll also share my easy-to-follow guide for calibrating your espresso machine so you can stop wasting expensive coffee and finally achieve sweet, balanced espresso shots.

Read on to become a sour espresso detective!

✔ Quick Answer

Espresso often tastes sour due to underextraction – the organic acids overpower the natural sweetness and balance of well-extracted coffee. Common causes of underextraction leading to sour espresso include low water temperature, grind size too coarse, inadequate tamping, and light roast beans.

Common Causes of Sour Espresso

So, why is my espresso sour? Let’s be honest, a sour espresso shot is like an assault on your tastebuds – that unpleasant tanginess lingers on your tongue well after you’ve finished the cup. 

Where does this puckering flavor come from, and how can you banish it for good? Through years of trial and error, I’ve narrowed down the usual suspects behind sour espresso.

Here’s what I discovered.

Incorrect Water Temperature

The ideal water temperature for espresso extraction is 195-205°F – any lower, and you risk underextraction and sourness. As water passes through the heated group head of your machine, it loses some heat. 

My recommendation is to set your machine 5-10 degrees higher to account for this. If your machine doesn’t have a PID (precision temperature control), it likely struggles to remain in the optimal zone. 

Remember, low water temp = sour shots!

Under-Extraction

Under-extraction is when the full flavor potential of the ground coffee isn’t realized during the brewing process.

Rather than balancing sweetness and acidity, an under-extracted shot will taste weak, sour, and harsh. 

Some common causes include:

  • Grind Size Too Coarse – Larger grind size = less surface area exposed = lower extraction
  • Inadequate Tamping – Inconsistent density and channeling lead to poor extraction
  • Low Espresso Brewing Pressure – Ideal is 8-10 bars – less pressure = less extraction

The impact? You sacrifice the natural sweetness and end up with lip-puckering sourness.

Light Roast Coffee Beans

Light roasts retain more of the bean’s natural acidity since less is cooked off during the roasting process.

This isn’t necessarily bad – bright, fruity flavors can be delicious if balanced properly. 

But for espresso, the intensity of light roasts often leads to sourness without the caramelized sweetness of darker roasts. When working with light roasts, take care to extract fully and balance with dose, yield ratio, etc.

Improper Storage of Coffee Beans

Like any perishable product, coffee stales over time, losing its nuanced flavors. Oils oxidize, aromatic compounds degrade, and the potential for sourness increases. 

For best quality, store beans in an airtight container (like one of these) away from air, light, heat, and moisture. Only grind what you’ll use within a few days. 

By starting with fresh, properly stored beans, you eliminate one potential sourness culprit.

portafilter can cause sour espresso and extra acidic

Fixing Sour Espresso Shots

Now that you know what causes sour espresso, let’s get into the good stuff – how to fix it! 

With a few equipment tweaks and brewing adjustments, you’ll be pulling sweet, balanced shots in no time.

Adjust the Grind

One of the easiest ways to fix sour espresso is by changing your grind size. As a general guideline for your coffee grounds:

  • Finer grind = more extraction = less sourness
  • Coarser grind = less extraction = more sourness

But don’t get overzealous with fine grinding, or you may create bitterness. Go finer in small increments and pay attention to taste changes. 

adjust your grind to the right grind size

A good starting point is to calibrate your grind so a 2 oz double shot takes 25-30 seconds to extract. Dose and yield ratios also impact results – start with a 1:2 coffee-to-espresso ratio.

Improve Tamping Method

Inconsistent tamping leads to poor extraction and channeling, a common cause of sour shots. Ensure you distribute finely ground coffee evenly before tamping. 

Apply 30 lbs of pressure evenly across the basket. Polish the tamped puck by twisting slightly. 

With proper tamping, you’ll increase extraction efficiency.

▶ Do you need a good-quality coffee tamper? Head on over here for my recommendations: Best Espresso Tamper

Increase Water Temperature

As I mentioned earlier, low brew water temp often correlates to sour espresso. Check if your machine’s PID or thermostat is calibrated correctly. 

Increase the set temp 5-10 degrees higher to account for loss from the group head to the puck. Get a thermometer and test the hot water flowing out of the group head – 195-205°F is ideal.

Use Fresher Coffee Beans

Improperly stored beans and excessive staling can accentuate sourness over time due to oxidation.

For peak freshness and flavor, make sure you: buy whole bean coffee, use it within 2 weeks of the roast date, store sealed in a cool dark place, and grind right before brewing. 

Maintaining fresh inventory and first in, first out rotation also helps prevent this issue.

Try a Darker Roast

Darker roasts have lower acidity with caramelized, bittersweet notes instead of bright fruitiness.

Their heavier body also balances against the puckering sourness. Dark roast espresso certainly isn’t for everyone, but it’s an option if brightness bothers you. 

Just remember – dark roast ≠ less caffeine!

Troubleshooting Guide

Even if you apply all my tips, you may still occasionally get a sour shot. No worries, it happens! 

Here is my simple troubleshooting guide to help isolate factors when problems pop up:

dialing in espresso flow chart

What’s your target? First, remind yourself of what “good” espresso coffee tastes like.

A properly extracted espresso shot should have a rich, caramel/bittersweet flavor, aromatic, viscous, creamy texture, and Complex balancing of sweetness and acidity, No harsh, sour, or bitter coffee flavors.

This is your target flavor profile. If shots suddenly taste off, compare them critically against these quality markers.

Diagnosis and Systematic Adjustment

Use this handy flowchart to methodically adjust factors and dial shots back in.

Issue DiagnosedSystematic Adjustment Process
Sour, dull flavor = under-extractedFirst, check the bean freshness and clean your equipment. Then, try increasing your brewing temperature by 5°F and adjusting your grind to be a bit finer. Finally, if shots are still tasting sour, incrementally increase the dose amount while keeping the 1:2 coffee-to-espresso ratio.
Bitter and astringent = over-extractedFirst, check bean freshness and clean equipment. Then, try decreasing your brewing temperature by 5°F and adjusting your grind to be slightly coarser. If bitterness persists, gradually reduce dose amount while preserving 1:2 ratio.
Sour and bitter = other issues like low temp or stale beansStart by inspecting bean freshness and restocking if needed. Clean all brewing equipment. Then, take a systematical approach to tuning dose amount, yield output, and grind size until your target balance is achieved.

The key is to change only one variable at a time. With some attentive testing and the process of elimination, you’ll have sweet espresso again shortly!

Conclusion

I hope this guide gave you useful insight into common causes of sour espresso and actionable tips to fix it once and for all. 

Here’s a quick summary of what we learned:

  • Low water temperature, under-extraction, light roasts, and stale beans are usual suspects
  • Adjust grind size, improve tamping, increase machine temp, use fresh beans, and try darker roasts
  • Systematically troubleshoot by comparing the taste to the target profile, diagnosing issues, and methodically adjusting variables
  • With attentive testing and dialing in, your equipment is capable of delicious balanced shots

The takeaway message is that sour espresso is fixable!

Even the best cafes deal with this from time to time. With the right knowledge and a methodical process, you can transform those unpleasant sour pucker shots into sweet, aromatic perfect espresso.

Persevere through trial and error, stay attentive while tasting, and have all the necessary “tools” on hand. 

Before you know it, you’ll have people complimenting your incredible home-brewed espresso instead of asking why you make sour faces with every sip!

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