25 Mistakes to Avoid When Making an Espresso (With Solution)

If you have been making too bitter to watery espresso, you making some common mistakes. And if this is so, this article is highly recommended for you.

In the world of coffee, there is perhaps no brew more revered than the espresso.

Its rich, concentrated flavor and velvety crema have won the hearts of caffeine enthusiasts worldwide.

Yet, despite its apparent simplicity, just a shot of finely ground coffee beans and hot water, making the perfect espresso is an art that requires experience and attention to detail.

Brewing and drinking a perfect espresso is the dream of all espresso lovers. But there are several blunders that you may make even if you are an experienced barista or home espresso maker.

I have gathered them from my last 6 years of experience in espresso brewing in the various cafes of the United States.

I was used to making the same mistakes but with time, I corrected my brewing skills and today, I am a well-known barista in my industry.

In this article, I will inform you about these mistakes.

Let’s start.

Mistakes to avoid when making an espresso

1) Using Stale Coffee Beans

Freshness is key in espresso. Stale beans will result in a flat and uninspiring shot.

The quality of espresso depends heavily on the freshness of the coffee beans.

The journey of a coffee bean from the roast date to your espresso cup is a critical factor that can make or break your espresso experience.

Using stale coffee beans is one of the biggest blunders that can severely compromise the quality of your brew.

When coffee beans are roasted, they go through a process called degassing, during which they release carbon dioxide gas. This degassing phase is crucial because it impacts the flavor and aroma of the coffee.

Freshly roasted coffee beans reach their peak flavor within the first few weeks after roasting.

During this time, the beans have a lively and vibrant taste profile, characterized by a balance of acidity, sweetness, and aromatic complexity.

However, as time passes, the beans begin to lose these desirable qualities. Stale beans lose their natural oils and moisture, becoming dry and brittle.

The once intricate and layered flavors start to flatten, leaving you with a dull and uninspiring shot of espresso. The crema layer will be thin and lack the creamy texture that defines a good shot.

To avoid this problem, it’s necessary to pay attention to the roast date on your coffee bag. Look for beans that are no more than a few weeks old. Consider buying coffee from local roasters or specialty coffee shops that prioritize freshness.

Additionally, store your beans properly in an airtight container away from light, heat, and moisture to preserve their flavor.

2) Inconsistent Grind Size

The grind size of your coffee beans is another fundamental aspect of espresso preparation. Achieving a consistent grind size is essential because it directly influences the extraction process.

Inconsistent grind size can result in an uneven extraction, leading to a shot that’s either under-extracted or over-extracted, both of which are far from the rich and balanced flavor profile you desire in an espresso.

An uneven grind size means that some coffee particles will be too fine while others are too coarse. When water is forced through the coffee grounds during extraction, it will take the path of least resistance, resulting in an imbalanced extraction.

The finer particles will over-extract, causing bitterness, while the coarser ones will under-extract, contributing to sourness. The result is a shot with a muddled taste that lacks clarity and depth.

Investing in a high-quality burr grinder is one of the most significant steps you can take to ensure a uniform grind size.

Burr grinders crush coffee beans between two rotating burrs, producing consistently sized particles. Blade grinders, on the other hand, can create an erratic mix of particle sizes, making it nearly impossible to achieve a balanced shot.

Additionally, regularly calibrating and cleaning your grinder is essential to maintain the desired grind size. Experiment with different grind settings to find the one that best suits your espresso machine and your taste preferences.

Remember, consistency in grind size is the key to unlocking the full potential of your espresso beans and ensuring a consistently excellent shot every time you brew.

3) Wrong Grind Size

Using the wrong grind size for your espresso machine can result in over-extraction (fine grind) or under-extraction (coarse grind).

The grind size of the espresso beans is a parameter that should never be underestimated, for it can single-handedly make or break your coffee experience.

Using the wrong grind size for your espresso machine is one of the mistakes that may degrade the quality of the espresso.

Espresso requires a grind size of fine to medium-fine.

If you use other grind sizes than these two, there are two outcomes that you have to deal with: over-extraction and under-extraction.

Over-extraction (Too fine Grind)

When you use a grind size that is too fine for your espresso machine, you risk over-extraction. In this scenario, the water passes through the coffee grounds too slowly, extracting an excessive amount of solubles.

The result is a shot that’s overly bitter, harsh, and lacking in complexity. It may also appear darker in color, and the crema could be thin and astringent.

Under-extraction (Coarse Grind)

Conversely, using a grind size that’s too coarse for your espresso machine leads to under-extraction. Here, the water flows through the coffee grounds too quickly, failing to extract enough solubles for a well-rounded flavor profile.

The shot will taste sour, weak, and possibly even salty. The crema will be pale and lack the desired creamy texture.

4) Inaccurate Coffee Dosing

Using too much or too little coffee can throw off the flavor balance. Invest in a scale for precise dosing.

The process of accurate coffee dosing is a fundamental step that can significantly influence the taste and quality of your espresso shot.

Dosing refers to the amount of coffee grounds you use to make a single shot of espresso, and it must be precise to achieve the perfect balance of flavor.

Using too much coffee, or overdosing, can result in an overly strong and bitter shot. The excess coffee grounds can slow down the extraction process, leading to over-extraction, where the shot becomes harsh and unpalatable.

The crema may also appear excessively dark, further indicating an imbalance in the extraction.

On the other hand, using too little coffee, or underdosing, will produce a weak and watery shot. In this case, the water passes through the grounds too quickly, resulting in under-extraction.

The shot will lack body, depth, and flavor, often tasting sour or overly acidic. The crema will be thin and dissipate rapidly.

To avoid this mistake, invest in a digital kitchen scale to measure your coffee dose accurately.

Most espresso recipes call for a standard dose of 18–20 grams of coffee for a double shot.

However, this can vary depending on your personal taste and the specific beans you’re using. Weighing your coffee ensures consistency and allows you to fine-tune your espresso to perfection.

5) Tamping Too Hard or Too Light

Inconsistent tamping pressure can lead to uneven extraction. Aim for a consistent and level tamp.

Tamping, the act of compressing the coffee grounds in the portafilter, is an art form in espresso preparation.

Its goal is to create a uniform and level puck of coffee grounds that offers consistent resistance to the water during extraction.

Tamping too hard or too lightly is a common mistake that can disrupt this delicate balance and result in an uneven extraction.

Tamping too hard or using excessive force can lead to over-compaction of the coffee grounds. This can create channels within the puck, allowing water to flow through the path of least resistance.

The result is over-extraction in certain areas, while other areas remain under-extracted. The shot will have an imbalanced flavor profile, with bitterness and acidity competing for dominance.

Conversely, tamping too lightly or unevenly can lead to gaps in the puck, allowing water to pass through too quickly. This results in under-extraction, producing a weak and sour shot with a lackluster crema.

To avoid this pitfall, you should aim for a consistent and level tamp with moderate pressure. Your tamp should be firm enough to compress the ground but not so hard that you’re straining or causing the puck to become uneven.

Practicing your tamping technique is important for achieving a balanced and well-extracted shot of espresso. Using a calibrated tamper or practicing with a bathroom scale to gauge your tamping pressure can help refine your skills and consistency.

Remember, precision and consistency in dosing and tamping are crucial steps toward mastering the art of making exceptional espresso.

6) Skipping Preheating

Not preheating your espresso machine and portafilter can result in temperature fluctuations and affect the extraction.

temperature control is a critical factor in making a high-quality espresso. The espresso extraction process relies on precise and consistent temperatures to achieve the best flavors from your coffee grounds.

One thing that can lead to temperature fluctuations and an inconsistent shot is skipping the preheating step.

When you turn on your espresso machine, it takes some time to reach its optimal brewing temperature.

The group head and portafilter need to heat up to ensure that the water that passes through the coffee grounds remains at the correct temperature throughout the extraction process.

If you skip preheating and start brewing too soon, the initial shots will likely be colder, resulting in an under-extracted, sour, and lackluster espresso.

Temperature fluctuations during the brewing process can also affect the flavor consistency from shot to shot. Inconsistent temperatures can cause variations in extraction, leading to shots that taste different, making it challenging to maintain quality and predictability.

To avoid this mistake, always give your espresso machine ample time to preheat. Most machines will indicate when they’ve reached the ideal brewing temperature. It’s a good practice to flush some hot water through the group head and warm the portafilter as well.

This ensures that everything is at the right temperature before you pull your shot, resulting in a more consistent and flavorful espresso.

7) Ignoring Water Quality

Poor-quality water can negatively impact the taste of your espresso. Use filtered or bottled water with the right mineral content.

Water might seem like a simple ingredient in espresso, but it plays a pivotal role in determining the final flavor of your shot. Ignoring water quality is a mistake that can significantly compromise the taste of your espresso.

Poor-quality water can contain impurities, excessive minerals, or unpleasant flavors that transfer directly to your coffee. These impurities can overpower the natural flavors of the coffee, making it taste off or unpleasantly bitter.
Additionally, the mineral content of water is essential for proper extraction. Water that is too soft or too hard can result in under or over-extraction, leading to undesirable flavor profiles.

To ensure the best water quality for your espresso, consider using filtered or bottled water. A high-quality water filter can remove impurities and provide a neutral canvas for your coffee’s flavors to shine.

It’s also essential to pay attention to the mineral content of your water. While distilled water is too pure and lacks the necessary minerals, water with excessive hardness can cause scaling in your espresso machine.

You can find water hardness test kits or consult your local water quality report to determine the mineral content of your tap water. If your tap water isn’t suitable for making espresso, you can dilute it with distilled water to achieve the desired mineral balance.

Ultimately, investing in good water quality is as crucial as selecting the finest coffee beans to ensure that your espresso tastes as it should – rich, complex, and full of character.

8) Overheating the Water

Boiling water can scorch the coffee grounds. Aim for water between 195-205°F (90-96°C).

Water temperature is one of the critical variables in the world of espresso, and overheating the water is a mistake that can have detrimental effects on the quality of your brew.

Espresso requires water that is hot enough to extract the coffee’s flavors but not so hot that it scalds the coffee grounds.

Boiling water, which reaches temperatures of 212°F (100°C) or higher, can be detrimental to your espresso. At such high temperatures, the water can scorch the coffee grounds, resulting in an over-extracted and excessively bitter shot.

This bitterness can overpower the nuanced flavors in your coffee, leaving you with an unpleasant and harsh taste experience.

To avoid this mistake, aim for a water temperature range between 195-205°F (90-96°C) when brewing espresso. Most high-quality espresso machines have built-in temperature controls to help you maintain this ideal range.

If your machine lacks precise temperature control, you can use a separate thermometer to monitor the water temperature as you brew.

Preheating your equipment and allowing the water to stabilize at the correct temperature before pulling your shot is crucial to ensuring the best flavor extraction.

Remember that temperature consistency is key, and the goal is to extract the coffee’s flavors without scorching or over-extracting it.

Finding the right water temperature for your specific espresso beans and machine is essential for achieving the perfect balance of flavors in your cup.

9) Inadequate Machine Maintenance

Regular cleaning and maintenance are essential for keeping your espresso machine in top shape.

Your espresso machine is a complex piece of equipment, and like any machine, it requires regular care and maintenance to perform at its best.

Neglecting machine maintenance is a mistake that can lead to a host of issues, from inconsistent shot quality to the premature breakdown of your machine.

Regular cleaning is perhaps the most crucial aspect of espresso machine maintenance. Coffee residue, oils, and mineral deposits can accumulate in various parts of your machine, including the group head, portafilter, and water lines.

These residues not only affect the flavor of your espresso but can also lead to clogs, slow water flow, and damage to internal components.

Routine cleaning includes backflushing your machine, removing and cleaning the shower screen and gasket, and descaling to remove mineral buildup.

Follow the manufacturer’s guidelines for cleaning and maintenance, and establish a regular schedule to ensure that your machine remains in top shape.

Additionally, regular maintenance checks can help you catch and address any issues before they escalate. Check for leaks, unusual noises, or any signs of wear and tear. If you’re unsure about any aspect of machine maintenance, consult your machine’s manual or seek guidance from a professional technician.

By investing time and effort into maintaining your espresso machine, you not only ensure the longevity of your equipment but also guarantee that it consistently delivers the high-quality shots of espresso you crave.

Proper care and attention to your machine are essential for the continued enjoyment of exceptional coffee at home or at your cafe.

10) Neglecting the Brew Ratio

Espresso should have a precise brew ratio (typically 1:2). Not measuring this can result in an imbalanced shot.

You know very well that precision and consistency are the cornerstones of crafting the perfect espresso shot. Neglecting the brew ratio is a mistake that can significantly impact the balance and flavor profile of your espresso.

The brew ratio refers to the relationship between the amount of coffee used (dose) and the amount of liquid espresso extracted (yield).

A standard and widely accepted brew ratio for espresso is 1:2, which means for every gram of coffee used, you should aim to extract two grams of liquid espresso. This ratio is crucial because it helps achieve the right balance of flavors, body, and intensity in your shot.

Neglecting to measure and maintain this brew ratio can lead to an imbalanced shot. Using too little coffee with too much water (over-extraction) will result in a weak and watery shot with a lack of body and flavor.

Conversely, using too much coffee with too little water (under-extraction) will produce an overly strong and bitter shot.

To avoid this mistake, invest in a kitchen scale to precisely measure your coffee dose and espresso yield.

This allows you to control and adjust the brew ratio to match your preferences and the specific characteristics of your coffee beans.

By consistently adhering to the 1:2 brew ratio, you ensure that each shot of espresso you make strikes the perfect balance of flavors and delivers a harmonious taste experience.

11) Rushing the Shot

The espresso should take about 25–30 seconds to extract. Shorter or longer times can result in under- or over-extraction.

The time it takes to extract an espresso shot is a critical factor that directly impacts its flavor and quality. Rushing the shot by pulling it too quickly is a common mistake that can lead to an under-extracted, sour, and unbalanced espresso.

A well-pulled espresso shot should typically take about 25–30 seconds from the moment you start the extraction until it stops. This time frame allows for the proper dissolution of coffee solids and the extraction of desirable flavor compounds.

When you rush the shot and extract it too quickly, you don’t give the water enough time to interact with the coffee grounds adequately. As a result, the shot will lack body, depth, and complexity, often tasting overly acidic or sour.

On the other hand, allowing the shot to run for much longer than 30 seconds can lead to over-extraction. This occurs when the water spends too much time in contact with the coffee grounds, resulting in a shot that’s overly bitter and potentially astringent.

To avoid this mistake, pay close attention to the shot timer and aim for that 25–30 second extraction window.

Adjust your grind size, coffee dose, and tamping pressure as needed to achieve this optimal extraction time.

Remember that variations in grind size, coffee type, and environmental factors can all affect the extraction time, so be prepared to fine-tune your process accordingly.

By taking your time and adhering to the recommended shot duration, you’ll be well on your way to savoring a perfectly balanced and flavorful espresso.

12) Using Dirty or Oily Beans

The quality of the coffee beans you use in your espresso preparation can significantly impact the flavor and performance of your espresso machine.

Using dirty or excessively oily beans is a wrong step that can lead to several issues, including clogged grinders and inconsistent grind size.

Oily beans, often associated with dark roast profiles, release oils during the roasting process. While these oils can contribute to a rich and bold flavor, they also have a tendency to stick to the grinder burrs.

Over time, the buildup of oil residue can clog the grinder, making it challenging to achieve a consistent grind size. This inconsistency in particle size can lead to uneven extraction, resulting in shots that are both over-extracted and under-extracted within the same brew.

To avoid this mistake, consider using beans with a moderate oil content, such as medium roast coffee.

Additionally, regular grinder maintenance is crucial. Clean your grinder regularly to remove any oil buildup, and consult your grinder’s manual for specific cleaning and maintenance instructions.

If you prefer using dark roast coffee, be prepared to clean your grinder more frequently to prevent clogs and ensure a consistent grind.

13) Not Purging the Machine

Purge the group head before brewing to remove any stale water and ensure a clean start.

Espresso makers are complex machines with various components that come into contact with water.

One often-overlooked but essential step in espresso preparation is purging the machine. Neglecting this process is a mistake that can lead to issues such as stale water in the group head and an inconsistent start to your extraction.

Purging, in the context of espresso, is the act of running a small amount of hot water through the group head and portafilter before pulling your shot. This serves several crucial purposes:

1) Temperature Stabilization

Purging helps ensure that the group head and portafilter are at the correct brewing temperature. It removes any stale or cooler water that may have been sitting in these components.

2) Cleansing

Purging flushes out any residual coffee grounds or oils from the previous shot. This prevents these remnants from tainting the flavor of your current shot.

3) Pre-wetting the Coffee

It pre-wets the coffee grounds in the portafilter, ensuring that the water interacts evenly with the grounds when the actual extraction begins.

Neglecting to purge your machine before brewing can lead to temperature inconsistencies, impacting the quality of your espresso shot.

It can also result in residual coffee flavors from previous shots affecting the taste of your current brew.

Additionally, not pre-wetting the coffee can lead to channeling, where water finds a path of least resistance through the puck, resulting in uneven extraction.

To avoid this problem, make it a habit to purge your machine before every shot. It’s a simple yet crucial step that sets the stage for a clean and consistent extraction, ensuring that you get the most out of your espresso beans and equipment while maintaining the highest quality in each cup.

14) Improper Shot Timing

Timing the shot is essential. Start the timer when you begin the extraction, not when the first drops appear.

Timing is of the essence when it comes to pulling the perfect espresso shot. The mistake of improper shot timing can lead to inconsistencies in flavor and quality.

It’s important to start timing the shot from the moment you initiate the extraction, rather than when you see the first drops of espresso emerging from the spouts.

Starting the timer when the first drops appear is a common error that can result in inaccurate shot timing.

Those initial drips are often called “pre-infusion” or “bloom,” and they can vary in duration. If you base your shot time solely on these initial drops, you may inadvertently under-extract your espresso, resulting in a shot that’s weak and sour.

To ensure accurate shot timing, start your timer the moment you activate your espresso machine’s pump or lever to initiate the extraction. This way, you capture the full duration of the extraction process, which typically ranges from 25 to 30 seconds for a well-balanced shot.

Properly timed shots allow for the balanced extraction of flavor compounds, acidity, and body, resulting in a harmonious and delicious espresso experience.

15) Neglecting the Tamper Size

Ensure your tamper fits your portafilter basket properly to avoid uneven tamping.

Tamping is a crucial step in the espresso-making process that involves compressing the coffee grounds evenly in the portafilter basket.

Not considering the tamper size can lead to uneven tamping, affecting the consistency of your shots.

The tamper’s size should match the diameter of your portafilter basket. Using a tamper that is too small can result in gaps between the coffee grounds and the edges of the basket, leading to uneven extraction.

At the same time, using a tamper that is too large can cause the coffee grounds to become compressed unevenly, creating an uneven puck and, consequently, inconsistent extraction.

To avoid this issue, ensure that your tamper is appropriately sized for your portafilter basket. When you tamp, apply even and level pressure to create a flat and uniform coffee puck.

The goal is to minimize any channeling or uneven water flow during the extraction, ensuring that water passes through the coffee grounds evenly.

16) Inconsistent Temperature

Fluctuations in brew temperature can ruin the shot. Invest in a machine with stable temperature control.

Temperature control is a fundamental aspect of making exceptional espresso. Inconsistent temperature during the brewing process is a mistake that can wreak havoc on the flavor and quality of your shots.

Maintaining stable temperature control is crucial for a consistent and flavorful espresso experience.

Fluctuations in brew temperature can lead to inconsistent extractions, resulting in shots that taste different from one attempt to the next. Coffee is sensitive to temperature variations, and minor shifts can impact the balance of flavors.

For example, too high a temperature can lead to over-extraction and bitterness, while too low a temperature can result in under-extraction and a sour taste.

To avoid this mistake, it’s essential to invest in an espresso machine with stable temperature control. High-quality machines are equipped with mechanisms to maintain a consistent brewing temperature throughout the extraction process.

These machines often have PID (Proportional-Integral-Derivative) controllers or other advanced temperature management systems that keep the water within the optimal range.

Regularly descaling your machine is also important, as mineral buildup can affect temperature stability. Additionally, consider preheating your machine thoroughly to ensure that it starts the brewing process at the ideal temperature.

By investing in a machine with stable temperature control and maintaining it properly, you can avoid temperature-related inconsistencies and ensure that each shot of espresso is a consistent and delightful experience.

17) Ignoring the Grinder Calibration

Regularly calibrate your grinder to maintain the correct grind size.

Your coffee grinder is an important tool in the pursuit of a perfect espresso shot. Ignoring the calibration of your grinder is a mistake that can lead to inconsistent grind sizes and, consequently, uneven extractions.

Grinder calibration is the process of setting the grind size to match your espresso machine and the specific coffee beans you’re using. Espresso requires a precise grind size to ensure even extraction.

If your grinder isn’t calibrated correctly or its settings drift over time, you risk using an incorrect grind size, leading to over-extraction (fine grind) or under-extraction (coarse grind).

To avoid this mistake, it’s essential to regularly calibrate your grinder.

18) Overdosing the Portafilter

Overfilling the Portafilter can lead to a messy extraction and uneven distribution.

Precision and consistency are fundamental principles in the art of making espresso, and overdosing the portafilter is a mistake that can undermine both.

The portafilter is the vessel that holds the coffee grounds during extraction. It has a specific capacity that should not be exceeded. Overfilling it with coffee grounds can result in a messy extraction and uneven distribution.

When you overdose the portafilter, you may encounter several issues. First, it can be challenging to evenly distribute the excess coffee grounds within the portafilter basket. This uneven distribution can lead to channeling, where water finds paths of least resistance through the grounds, resulting in an imbalanced extraction.

Moreover, an overloaded portafilter can cause the coffee grounds to come into contact with the shower screen and group head gasket, leading to a messy and challenging-to-clean espresso machine. Excessive coffee grounds can also interfere with the proper sealing of the portafilter in the group head, leading to leaks or uneven pressure during extraction.

To avoid this mistake, consider the recommended coffee dose for your portafilter basket. For a double shot, the standard dose typically ranges from 18 to 20 grams of coffee. Using a scale to measure your coffee dose precisely can help you avoid overdosing.

After dosing, ensure that you distribute the coffee grounds evenly in the portafilter basket, creating a level surface for tamping. Consistency in dosing and distribution will lead to a cleaner and more predictable extraction.

19) Neglecting Shot Timing

Keep an eye on the shot timing. A shot that runs too long can become bitter, while a short shot may taste sour.

Shot timing is a fundamental aspect of espresso preparation that directly influences the flavor and quality of your shot.

Neglecting shot timing is a common mistake that can result in shots that are either too long (over-extracted) or too short (under-extracted), both of which are far from the balanced and enjoyable espresso you aim to create.

A well-pulled espresso shot typically takes about 25 to 30 seconds from the moment you initiate the extraction until it stops. This timing window allows for the proper extraction of desirable flavor compounds while avoiding the extraction of undesirable ones.

Shots that run too long can become over-extracted, resulting in bitterness and astringency, often accompanied by a dark crema. In contrast, shots that are too short are under-extracted, leading to sourness and a lack of body and sweetness, typically with a pale crema.

To avoid this mistake, monitor the shot timer closely and aim for that 25 to 30-second extraction window. Adjust your grind size, coffee dose, and tamping pressure as needed to achieve this optimal extraction time.

Remember that factors such as coffee freshness, humidity, and machine temperature can influence shot timing, so be prepared to fine-tune your process to maintain consistency. By paying attention to shot timing, you’ll ensure that each espresso you make is a well-balanced and flavorful masterpiece.

20) Not Experimenting

Espresso is a personal experience. Don’t be afraid to experiment with different beans, grind sizes, and brewing techniques to find your perfect shot.

Neglecting to do various experiments is a wrong idea as it can limit your espresso experience and prevent you from finding your perfect shot. Espresso is a highly personal and customizable beverage, and experimentation is the key to unlocking its full potential.

You can try making espresso with different roast levels, grind sizes, beans, water types, milk types, etc. However, it is a good practice to keep a note of every experiment you do.

21) Not Taking Lessons from Previous Espresso Shots

Every espresso shot is an opportunity to learn and refine your craft, and neglecting to reflect on your past shots is a missed opportunity for improvement. Espresso is a dynamic and nuanced beverage, and understanding the nuances of each shot is essential for consistency and growth.

When you don’t take lessons from previous shots, you risk repeating mistakes and missing out on opportunities to fine-tune your technique. Consider the following aspects to learn from your espresso shots:

Flavor Notes

Pay attention to the taste and aroma of each shot. Take notes on the flavor profile, acidity, sweetness, and bitterness. Recognizing these characteristics can help you adjust your brewing parameters and achieve your desired flavor profile.

Extraction Time

Keep track of the shot’s extraction time. Was it too short, resulting in under-extraction, or too long, leading to over-extraction? This information will guide you in adjusting your grind size and shot timing.

Crema Quality

Examine the crema’s color, thickness, and texture. A well-pulled shot typically has a rich, creamy crema. Changes in crema can indicate variations in grind size, coffee freshness, or tamping pressure.

Machine Performance

Be aware of any changes or irregularities in your espresso machine’s performance. Are there fluctuations in temperature, water pressure, or steam production? These observations can signal maintenance or calibration needs.

Consistency

Aim for consistency in your shots. Compare each shot to your desired standard and note any deviations. Consistency is key to mastering espresso.

By analyzing and learning from your previous espresso shots, you’ll develop a deeper understanding of the brewing process and refine your skills over time.

22) Using the Wrong Milk

The choice of milk in espresso-based beverages, such as lattes and cappuccinos, is a crucial factor that can significantly impact the flavor and texture of your drink. Using the wrong type of milk is a mistake that can lead to disappointing results.

Different types of milk, such as whole milk, skim milk, soy milk, almond milk, or oat milk, offer distinct flavors, textures, and frothing properties. Consider the following aspects when choosing the right milk for your espresso:

1) Flavor Profile

Each type of milk imparts its unique flavor to the espresso. Whole milk adds richness and creaminess, while skim milk has a milder taste. Plant-based milk, like almond or coconut, may offer nutty or coconut undertones. Select the milk that complements your preferred coffee flavors.

2) Frothing Capability

Not all milk froths the same way. Some milk varieties produce voluminous and velvety microfoam, while others may create larger, airy bubbles. Choose milk that froths well and suits your desired texture for latte art or a creamy cap.

3) Dietary Preferences

Consider dietary restrictions and preferences. For those with lactose intolerance or vegans, plant-based milks are excellent alternatives. Ensure that the milk you choose aligns with your dietary needs.

4) Temperature Stability

Some milk types are more stable at high temperatures, preventing curdling or separation during the espresso pour. Opt for milk that maintains its structure and smoothness when heated.

To avoid this issue, experiment with various milk options and find the one that complements your espresso and suits your taste preferences. It’s a personal choice that can enhance your espresso experience and create delightful coffee creations.

23) Not Storing Espresso Beans Properly

Neglecting to store espresso beans correctly is a wrong practice that can compromise the quality of your shots.

Espresso beans are susceptible to factors such as air, light, heat, and moisture, all of which can accelerate the degradation of coffee flavor.

To maintain the freshness of your beans, follow these storage guidelines:

1) Airtight Container

Transfer your espresso beans to an airtight container with a one-way valve. This valve allows gases, produced by the beans after roasting, to escape without letting air in. Airtight containers prevent exposure to oxygen, which can cause beans to stale quickly.

2) Cool and Dark Location

Store the airtight container in a cool, dark place away from direct sunlight and temperature fluctuations. Avoid placing the container on top of the espresso machine or near heat sources.

3) Avoid Freezing and Refrigeration

Contrary to popular belief, it’s best to avoid storing espresso beans in the freezer or refrigerator. These environments can introduce moisture, which can damage the beans’ flavor and integrity.

4) Use Beans Within a Few Weeks

Espresso beans are at their peak freshness within a few weeks of the roast date. Try to use them as soon as possible for the best flavor.

By properly storing your espresso beans, you can preserve their flavor and aroma, ensuring that each shot of espresso is a delightful and aromatic experience.

24) Using Pre-Ground Coffee

Espresso is all about freshness, and using pre-ground coffee is a common mistake that can compromise the quality of your shots. Pre-ground coffee begins to lose its flavor and aroma shortly after grinding due to increased surface area exposure to air.

Here are some reasons why using pre-ground coffee can be problematic:

1) Stale Flavor

Pre-ground coffee loses its freshness quickly, resulting in a stale and flat taste in your espresso shots. Coffee beans start to oxidize and lose flavor shortly after grinding.

2) Inconsistent Grind Size

Espresso requires a specific and consistent grind size, which varies based on your equipment and preferences. Pre-ground coffee may not offer the grind size that aligns perfectly with your espresso machine, leading to uneven extractions.

3) Limited Customization

Using pre-ground coffee limits your ability to experiment with different grind sizes and dial in your shots to perfection. Espresso preparation benefits from the flexibility of adjusting grind size based on factors such as bean type, humidity, and machine calibration.

To avoid this mistake, invest in a high-quality coffee grinder and grind your beans just before brewing. This ensures that you’re using fresh beans always.

25) Ignoring the Water Pressure and Flow Rate

The water pressure and flow rate in your espresso machine are crucial factors that can significantly impact the quality of your shots. Ignoring or neglecting these aspects is a mistake that can lead to inconsistent and subpar espresso.

Here’s why water pressure and flow rate matter:

1) Proper Extraction

Espresso extraction relies on a balance of pressure and flow rate to pass water through the coffee grounds at an optimal rate. Insufficient pressure or flow rate can result in under-extraction, producing a weak and sour shot. Excessive pressure or flow rate can lead to over-extraction, resulting in bitterness.

2) Channeling

Inconsistent water pressure or flow can cause channeling, where water finds paths of least resistance through the coffee grounds. This leads to uneven extraction, with some areas of the puck receiving too much water and others too little, resulting in an imbalanced flavor profile.

3) Machine Calibration

Different espresso machines may require adjustments to achieve the right pressure and flow rate. Ignoring this calibration can lead to suboptimal shots.

Wrapping up

Here, I have informed you about common blunders that people often make while brewing espresso on their own.

These mistakes are based on my 6 years of experience as a barista. I got to know them very late in my career but I hope this article will help you prevent making lots of espresso blunders.