What makes espresso sour?

by **innermusic** on Wed Jan 26, 2011 9:50 pm

Today I bought an espresso at Starbucks. I watched the automatic machine produce the shot for the "barista" who pressed a button. But the shot actually tasted decent. I notice that my shots, by comparison, have a bit of a sour aftertaste. I'm sure there are a host of possibilities, but what's the probable cause?

by **benm5678** on Wed Jan 26, 2011 9:53 pm

Your brew temp is probably too low.

If u use a 'surf' technique on your machine, try to adjust for higher temp. (and make sure machine/PF is fully heated before using... on for ~45 min)

by HB on Wed Jan 26, 2011 10:02 pm

From Barista Technique: Diagnosis of Extraction Problems:

another_jim wrote:Thin and sourish: The mark of underextraction. Grind finer and stop lighter, so the volume stays the same. If the taste is extremely sour, also raise the temperature.

Other worthy references are noted in the Recommended Reading of the FAQs and Favorites.

by **EspressoFiend** on Thu Jan 27, 2011 1:37 am

benm5678 wrote:Your brew temp is probably too low.

If u use a 'surf' technique on your machine, try to adjust for higher temp. (and make sure machine/PF is fully heated before using... on for ~45 min)

I don't think the OP made this espresso.
Starbucks has okay espressos. I drink them if I wake up too late to make my own. Usually the "barista" looks at me funny for drinking "straight espresso". I usually get smoke and char first, then a decent body, and then some odd lingering tastes. My girlfriend's best friend works there. She said the espresso training was about one minute, about how to push a button. They focus mostly on how to "steam" (i.e. heat) milk and add flavoring.

by **h3yn0w** on Thu Jan 27, 2011 2:27 pm

Sour usually means underextraction. This could be due to temperature that's too low, grind too coarse, or stopping your shot too early.

by **innermusic** on Thu Jan 27, 2011 9:50 pm

I don't think the grind is too coarse; when I go finer it flows too slow.
I am definitely not stopping the shot too early; it's usually usually close to 30 seconds. And it's nearly 3.5 to 4 oz for the double shot.
Perhaps it is the temperature. I turn the Gaggia on and wait for the ready light. Then I run water thru the empty PF for 30 seconds. Then I dose the PF. By the time I do that, and tamp, and replace the PF, the ready light is back on. Then I pull the shot.

by **Marc** on Thu Jan 27, 2011 10:11 pm

maybe it's the temperature, but the shot is running too fast. What do you mean by too slow? Vario should be able to adjust your shot nicely. If not try to updose..

3.5-4 oz double is a lot definitely under-ext

by **h3yn0w** on Thu Jan 27, 2011 11:11 pm

Your grind sounds too coarse. 4 ounces means your shot is running too fast.

by **howard seth** on Fri Jan 28, 2011 12:28 am

Like Marc and h3ynOw said: 3.5 - 4 oz is too much - by double - too much volume for an espresso. No wonder! Now perhaps your water temp is also low - however, it would seem you are going to have to tighten up your grind to get 1-2 oz. of water in 20-30 sec before you begin to really judge the flavor.

Howard

by **aecletec** on Fri Jan 28, 2011 12:53 am

Or get a triple basket! :twisted:


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