The 10 Most Common Espresso Making Mistakes (and How to Avoid Them)
Making a perfect espresso is an art, but also a science.
It requires attention to detail and avoiding common mistakes. Here are the ten most common mistakes when making espresso and how to easily avoid them.
1. Using old coffee
Buying coffee beans without a roasting date is a risk. Fresh coffee beans contain oils that are essential for a rich flavor and crema layer. With fresh beans, adjusting the grinder is much easier, your espresso is less watery and will be full of delicious flavors and aromas. Buy beans that have been roasted a maximum of four to eight weeks ago. Avoid offers, supermarkets and large packages - but buy from local roasteries, specialty coffee espresso bars or online in specialized webshops - there you will find coffee beans with fresh oils.
2. Setting the wrong grind setting
The right grind is crucial. For espresso, the grind should be fine so that the water is drawn through the coffee slowly at high pressure. A grind that is too coarse will result in a sour taste (under-extraction), while a grind that is too fine can result in a bitter taste (over-extraction). Most grinders have numbers or beans that go from smallest to largest. The smaller the number or bean, the finer the grit. The larger the number or bean, the larger the grit. Experiment and record your settings for consistency.
3. Waiting too long after inserting the filter holder
Don’t leave the portafilter in the machine for too long before brewing your espresso. The heat from the group can burn the ground coffee, which will give it a bitter taste. Press the espresso water button immediately after screwing in your portafilter to start the extraction immediately. Timing is essential here.
Filter holders for espresso machines
4. Letting the espresso run for too long
A single and double espresso should be ready in 25-30 seconds. Hence the single and double filter baskets. If you let them run for too long, unwanted bitter substances are extracted and your coffee starts to burn. This is comparable to a tea bag that remains in water for too long. Stop the extraction in time for a perfect taste balance.
5. Not cleaning the filter holder properly
Any coffee residue in the filter holder will add bitter notes to your next shot. After all, the coffee has already been fully extracted during the previous brew. These old particles burn and release bitter notes. Rinse and dry the filter holder thoroughly after each espresso, so that you always start with a clean base.
Cleaning cloths for espresso machines
6. Use single origin
While single origin coffee is ideal for filter methods, an espresso blend is better for your espresso machine. Blends combine beans from different regions and offer a rich, balanced flavor. Single origins tend to be more complex and can taste acidic if you don’t get your settings perfect. Or buy single origins that are darker roasted, which will give you a bold espresso with more distinctive flavors.
7. Crooked tapping
If you don’t press evenly and straight when tamping, your ground coffee will not end up horizontally in your filter basket, but at an angle. Water always seeks the path of least resistance. This results in uneven extraction: one side is over-extracted and bitter, the other side is under-extracted and sour. Practice with a flat tamper, purchase a tamping station for support, and make sure your coffee bed is level.
Tamping station from Barista Essentials
8. Do not preheat the cup
A cold cup can lower the temperature of your espresso. When fresh, hot espresso flows into your cup, some of the heat is absorbed into your glass or porcelain. Rinse your cup with hot water, this will help to absorb heat into your cup, keeping your espresso warm and retaining its full flavor. Simple, but effective.
9. Wrong amount of coffee in the filter holder
The right dosage is essential for a good espresso. Never guess when filling your portafilter and always use the single filter basket for one espresso and the double filter basket for a double shot. Use a scale: about 10 grams for a single shot, about 20 grams for a double shot. This ensures consistency and prevents waste.
10. Not storing coffee beans properly
Store your beans in an airtight container with a rubber ring, in a dark and cool place. Sunlight and oxygen accelerate oxidation, which negatively affects the taste. Buy small quantities – enough for 2-8 weeks – from a local roastery or specialized webshop. Remember: fresh coffee is oily coffee. Without a roasting date on the packaging, you are likely buying old coffee.
Barista Essentials Vacuum Storage Jar
With these tips you can make a perfect espresso that not only tastes delicious, but also looks professional. Do you have questions or would you like to be coached at home on your espresso machine? Then contact us for more details!
