Overview
The espresso machine is producing low pressure, causing slow extraction and sour-tasting shots. This issue can arise from factors such as incorrect grind size, improper coffee dose or tamping, coffee freshness, machine maintenance, and water quality. Adjusting these factors can help achieve optimal espresso extraction.
Information
Issue: Low pressure during espresso extraction resulting in slow, sour shots.
Resolution Steps:
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Check Coffee Grind Size:
- Ensure the grind is not too fine, which can restrict water flow.
- Adjust your grinder to a slightly coarser setting.
- Aim for a shot that uses 18–20g of coffee, yields 36–40g of espresso, and takes 25–30 seconds to extract.
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Check Coffee Dose and Tamping:
- Use the recommended coffee dose (18–20g for a double shot).
- Tamping should be even with moderate pressure.
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Verify Coffee Freshness:
- Use beans that are 7–21 days post-roast for optimal flavor and flow.
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Perform Machine Maintenance:
- Ensure the shower screen and portafilter basket are clean and free of coffee residue.
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Use Filtered Water:
- Use filtered water to prevent scale buildup and ensure good water quality.
Note: If issues persist after these adjustments, further investigation into the machine's components may be necessary.
Frequently Asked Questions
- How do I know if my grind size is correct?
- The grind size should allow for a shot that uses 18–20g of coffee, yields 36–40g of espresso, and takes 25–30 seconds to extract. Adjust the grinder to achieve this flow rate.
- What is the ideal coffee freshness for espresso?
- Use coffee beans that are 7–21 days post-roast for optimal flavor and extraction.
- What should I do if the issue persists after following these steps?
- If the problem continues, check for blockages in the machine's components or consult a professional for further maintenance.
ATLAS
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