Sour shots? Bitter espresso? Channeling issues? Answer a few questions about your shot symptoms and get instant grind adjustments and technique fixes.
Select the symptoms that best describe your espresso shots.
Espresso extraction is a balance between grind size, dose, pressure, and time. When shots taste off, it's usually because water is either moving too fast (under-extraction, sour) or too slow (over-extraction, bitter).
Under-extraction symptoms: Sour taste, fast flow (under 20s), weak body, thin crema, soupy puck.
Over-extraction symptoms: Bitter taste, slow flow (over 35s), astringent finish, stuck puck, minimal yield.
Channeling symptoms: Mixed flavors (sour + bitter), uneven flow, puck cracks, spurting during extraction.
This tool analyzes your symptoms and provides grind adjustments, dose recommendations, and technique fixes based on established espresso extraction principles.
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