Iâm relatively new to the espresso game and my espresso always tastes a bit sour⊠please help! Iâm using a Breville Barista Express. From what I understand, the sourness is generally because of under extraction. The water seems to be at around 190-200 degrees, so I donât think thatâs the issue. Iâve tried to dial in the grind size so that pulling a shot takes around 25-30 seconds. At that grind size, the pressure gauge is at the very top of the range. I believe if I go finer with the grind, then itâll take longer to brew and push the pressure up higher. Iâm not sure exactly what to do to address this. Could it be that Iâm tamping too hard? I push relatively firm, aiming for about 30 lbs of pressure. Thanks for the help!
I highly recommend a scale (with 0.1g precision) to weigh how much coffee goes in vs how much liquid comes out. Without it youâre just going to be eyeballing and that will quickly become frustrating (Iâve been there). No need to spend a lot of money, a cheap âŹ20 one will get you a long way.
Once you get a scale, you can follow this simple recipe:
After itâs dialed in, you can start making micro-adjustments to your liking.
Thanks. I actually have a .01g scale, but I was only weighing what went in. I didnât realize I can also weigh the output to help tune in. Thanks for the instructions. Seems pretty clear.