How to fix your espresso grind (sour vs bitter shots)

 

Have you ever noticed how everyone on the internet is selling a thousand tools to make the perfect espresso?

Good news:
you don’t need all that.

All you really need is:
– good coffee
– a good grinder
– and knowing how to use it

That’s it.

A great espresso is all about balance — not too sour, not too bitter.

So how do you know if your extraction is too fast or too slow?

You don’t need fancy equipment to read an espresso. You just need to look, taste, and count the seconds.

If the shot runs very fast, looks thin and watery, and tastes sour or sharp, the extraction is too fast.

If the shot takes too long, drips slowly, looks very dark, and tastes bitter or dry, the extraction is too slow.

When your coffee is good, the key variable becomes grind size.

When I was working as a coffee supervisor in Niseko, Japan, I trained my team using one simple scheme. I printed it and placed it right next to the grinder as a memory guide — and it worked every single day.

The rule is simple:

Too fast extraction → grind is too coarse → adjust finer
Too slow extraction → grind is too fine → adjust coarser

Small adjustments make a big difference in the cup.

As a starting point, a balanced espresso usually extracts in around 25–30 seconds.
It’s not a strict rule, just a reference to help you find balance.

Tip: keep your coffee dose consistent so grind size is the main variable you adjust.

Better espresso doesn’t come from more tools.
It comes from understanding what’s happening during extraction.

Save this, pin it, or keep it next to your grinder.
Sometimes, better coffee is just one click away.

— Coffee basics by Yuki ☕🐻