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
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Quick Diagnosis
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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.