If espresso is a little over extracted- do you decrease shot time or grind coarser first? - Page 3

Beginner and pro baristas share tips and tricks for making espresso.
mbroder (original poster)
Posts: 30
Joined: 1 year ago

#21: Post by mbroder (original poster) »

Also, and far more effective than finding the right bean, I just learned that reducing the pressure at the end of the shot reduces the tannins. That is where most of that harshness was coming from. Shots are much smoother and balanced without sacrificing flavor and richness.
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