Sour Espresso
Your espresso tastes sour, acidic, or tart - often described as lemony or vinegar-like
What This Looks Like
Compare your shot to these visual cues to confirm the symptom.
Extraction flow
Crema color & texture
Cup appearance
Not sure about the cause?
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Quick Diagnosis
How fast did your shot run?
For a more thorough diagnosis, try our full diagnostic tool.
Possible Causes
Under-extraction
3 solutions available
Water hasn't extracted enough soluble compounds from the coffee, leaving behind desirable flavors
Grind Too Coarse
3 solutions available
Coffee particles are too large, allowing water to pass through too quickly
Water Temperature Too Low
3 solutions available
Brewing water is below optimal temperature, reducing extraction efficiency
Dose Too Low
2 solutions available
Not enough coffee in the basket, reducing extraction resistance
Coffee Beans Too Fresh
2 solutions available
Beans are too freshly roasted and still degassing CO2 aggressively
Wrong Roast Level for Recipe
3 solutions available
Coffee roast level doesn't match the brewing parameters being used
Recommended Solutions
Grind Finer
Adjust your grinder to produce finer coffee particles. Make small adjustments (2-3 increments on most grinders) and pull a test shot.
Expected Result
Extraction time should increase by 3-5 seconds. Flavor should become more balanced with less sourness.
Increase Extraction Yield
Pull a longer shot, increasing your output ratio. Try moving from 1:2 to 1:2.5 (e.g., 18g in → 45g out instead of 36g).
Expected Result
More extraction, reduced sourness, sweeter and more balanced flavor.
Increase Coffee Dose
Add 0.5-1g more coffee to your portafilter basket. Ensure it's within your basket's recommended capacity.
Expected Result
More resistance, slower extraction, fuller body and more intense flavor.
Upgrade Your Grinder
If using a blade grinder or entry-level burr grinder, consider upgrading to a quality espresso grinder with fine adjustment capability.
Expected Result
More consistent particle size, better control, dramatic flavor improvement.
Frequently Asked Questions
In-Depth Guide
Quick diagnosis
If your espresso tastes sharp, lemony, or vinegar-like, it usually points to under-extraction or low brewing temperature.
Try to answer these first:
- Is your shot finishing under ~22 seconds for a typical 1:2 ratio?
- Are your beans very fresh (<5 days) or very old (>6 weeks)?
- Is your machine fully warmed up (15–30 minutes for many setups)?
What to change first (in order)
- Grind finer (small steps) Start here: Grind Finer
- Increase yield slightly (e.g., from 1:2 → 1:2.2) Useful when acidity is “hollow” rather than bright.
- Preheat / stabilize temperature If the first shot of the day is always sour, temperature is a common culprit.
Common causes
1) Under-extraction
When water passes too easily through the puck, it doesn’t dissolve enough flavorful compounds.
- Learn more: Under-extraction
- Most common fix: Grind Finer
2) Water too cold / machine not fully warmed
Espresso needs stable temperature to extract sweetness and balance acidity.
3) Grind too coarse
Coarse grind speeds up flow and reduces extraction.
4) Dose too low
Too little coffee reduces resistance and can produce a fast, sour shot.
5) Beans too fresh
Very fresh coffee can degas aggressively and make dialing-in harder. Resting often helps.
FAQ
Q: Why is my espresso sour even at a “normal” time? Taste can lag behind time. Check dose/yield, puck prep, temperature stability, and whether the grind is truly espresso-fine for your grinder.
Q: I ground finer and now it’s bitter—what happened? You may have overshot into over-extraction or choked the puck. Back off slightly, or reduce yield, and keep changes small.
Q: Can light roasts just be sour? Light roasts are more acidic by nature, but they can still be balanced. They often need higher yield and stable temperature.