Newbie frustrated with super sour espresso. What to try next? - Page 3

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#21: Post by dparrish »

Based on the coffee's description from their website and the directions they give (19.5 g in/44-45g out), I'd say you need to make your grinder coarser. Those directions indicate this is probably a medium roast, so I would try 202 f or so temp. But sour is normally an indication of underextraction. You want to extract more of the coffee solids within the 25-35 sec window to get more sweetness without veering into the bitter/cardboard flavors that indicate overextraction. Here's a link to a great video on dialing in according to roast as well as taste: