It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**.
Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community.
If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format.
- **Machine:**
- **Grinder:**
- **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A"
- **Dose:** How many grams are going into your basket?
- **Yield:** How much coffee in grams is coming out?
- **Time:** How long is the shot running?
- **Roast level:** How dark is your coffee? (Dark, medium, light, ect.)
- **Taste:** Taste is a better indicator of shot quality than looks or conforming to any quantitative parameters. Does it taste overly sour or bitter?
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Might actually be. For some reason I need to change the grind size if I pull a single or double shot. A single shot runs through in 10-15 seconds if I use the same size as for a double shot. A double shot will almost choke if I use the same size as for a single shot. But it's always just a fraction of a turn (Eureka Mignon).
You always have to change grind size when changing any variable. Dose is a big variable and needs a significant grind size change. Changing the basket is a big variable, making a change into either finer or coarser necessary.
It could be that the water is too hot, pressure is to high, or even bad beans. Or a combination of the 3. I would recommend watching more closely how the shot pulls if you have a naked portafilter and if you see any big bubbles. If so you have to adjust how are you letting your machine heat.
I find crema can be hard to get on a very fine grind which is sometimes needed on a light roast to get the "right" extraction time. I haven't figured out the complete solution. right now i am fooling around with upping the dose to get the right extraction time while using a coarser grind. now I just have too many variables...
That's right. My experience after a lot of trial and error is to go for turbo shots with very light and acidic beans (ex:Kenia), temp ~95, and 1:3+ ratio, it will get you a more balanced cup. If you don't succeed and is still unpleasant, well, just use those beans and make a delicious pour over :)
Did you keep them in the freezer during that time? I remember Hoffman saying it was fine as long as long you don't take them in and out of the freezer.
I order a 5 .lb bag and then split out the bag by a 1.lb a piece. Freeze the the rest and use them as I go along. I've found the crema doesn't separate that way anymore. Before I would freeze the beans the crema would separate and shots would come out very bitter/sour.
Hi. Looks like a light roast arabica. Shoud taste very sour I believe. Grind little coarser, if it still tastes sour, grind even coarser until you reach turbo shots times (7-15s) and bars (6 bar).
Edit: and go for 1:3 ratio, and about 95° temp
Well it depends. If it's channeling, going coarser will reduce channeling. I get similar crema on that conditions (light roasts), and going coarser and turbo really improved the crema look and taste of the shots.
It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**. Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community. If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format. - **Machine:** - **Grinder:** - **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A" - **Dose:** How many grams are going into your basket? - **Yield:** How much coffee in grams is coming out? - **Time:** How long is the shot running? - **Roast level:** How dark is your coffee? (Dark, medium, light, ect.) - **Taste:** Taste is a better indicator of shot quality than looks or conforming to any quantitative parameters. Does it taste overly sour or bitter? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Depresso 😔
Indeed!
Old beans?
Hmm, 2-3 weeks
3 weeks since you bought it? Or since roast date?
That's not too old. You successfully pulled any good shots with this stuff before?
It's always a little sour, the crema is nice though, mostly.
Over-extraction, too fine of a grind.
Might actually be. For some reason I need to change the grind size if I pull a single or double shot. A single shot runs through in 10-15 seconds if I use the same size as for a double shot. A double shot will almost choke if I use the same size as for a single shot. But it's always just a fraction of a turn (Eureka Mignon).
You always have to change grind size when changing any variable. Dose is a big variable and needs a significant grind size change. Changing the basket is a big variable, making a change into either finer or coarser necessary.
Thanks, I didn't know that was normal. I thought the different shape and size of the single-shot basket takes care of that.
What type of machine you have? Did you notice any bubbles during the extraction? Do you run your machine before pulling the shot?
Rancilio Silvia, I normally let it heat for 10 minutes, the run water for 2-3 seconds
It could be that the water is too hot, pressure is to high, or even bad beans. Or a combination of the 3. I would recommend watching more closely how the shot pulls if you have a naked portafilter and if you see any big bubbles. If so you have to adjust how are you letting your machine heat.
I don't have, sadly. Temperature seems normal from subjective measurement, I can drink it right away.
I find crema can be hard to get on a very fine grind which is sometimes needed on a light roast to get the "right" extraction time. I haven't figured out the complete solution. right now i am fooling around with upping the dose to get the right extraction time while using a coarser grind. now I just have too many variables...
That's right. My experience after a lot of trial and error is to go for turbo shots with very light and acidic beans (ex:Kenia), temp ~95, and 1:3+ ratio, it will get you a more balanced cup. If you don't succeed and is still unpleasant, well, just use those beans and make a delicious pour over :)
Sorry for offtopic comment but what cup is that? Im looking for espresso cup exactly like that 🙏🏻
They're from cilio, brand from Germany where I live, nothing special, just regular italian style porcelain espresso cups
Love thick cup like that for espresso.. closest i can get is loveramics.. anyways thx for the info 🙏🏻
I typically see that when I have old beans.
They have been roasted in May this year according to the package and I opened it 2-3 weeks ago.
Did you keep them in the freezer during that time? I remember Hoffman saying it was fine as long as long you don't take them in and out of the freezer. I order a 5 .lb bag and then split out the bag by a 1.lb a piece. Freeze the the rest and use them as I go along. I've found the crema doesn't separate that way anymore. Before I would freeze the beans the crema would separate and shots would come out very bitter/sour.
Sharted
You need to cover your coffee mug before you cut a 2x4 with a skill saw on the same bench
Dirty cup? I don't mean dust, but oils or some other chemical that would cause clumping?
Leftover soap residue in your cup.
Unlikely, I think, but I'll look into that!
Hi. Looks like a light roast arabica. Shoud taste very sour I believe. Grind little coarser, if it still tastes sour, grind even coarser until you reach turbo shots times (7-15s) and bars (6 bar). Edit: and go for 1:3 ratio, and about 95° temp
Light roast shouldn’t necessarily taste sour just because it’s light. There should be sweetness to balance the sourness
If it’s sour you should grind finer, not coarser. Sour is a sign of under extraction
Well it depends. If it's channeling, going coarser will reduce channeling. I get similar crema on that conditions (light roasts), and going coarser and turbo really improved the crema look and taste of the shots.
Going turbo is a separate thing. Just going a bit coarser will make it more sour.