Making a good espresso seems simple, but in practice, things often go wrong because of small details. The wrong grind size, stale coffee beans, or a dirty portafilter can cause your espresso to taste too sour, bitter, or watery. At Barista Studio, we see this happen regularly during training sessions and workshops in Rotterdam, Schiedam, and Dordrecht. Both home baristas and hospitality professionals face the same challenges. Fortunately, most mistakes are easy to spot and fix. In this article, you’ll discover the most common mistakes made when brewing espresso and get practical tips to start making better espresso right away.
Why does making espresso go wrong so often?
Espresso is a matter of precision. Small differences in grind size, temperature, dose, or brew time directly affect the flavor and quality. Many people end up changing several things at once, making it difficult to pinpoint exactly where the problem lies.
In practice, we’ve noticed that many home baristas and hospitality businesses struggle primarily with consistency. One espresso tastes good, but the next one tastes completely different. This leads to frustration, waste, and inconsistent quality for guests.
What do you need to make espresso?
Before you can make a good espresso, you’ll need a few basic supplies:
- An espresso machine
- A coffee grinder suitable for espresso
- Fresh coffee beans
- A tamper
- A scale
- Clean Equipment
- Filtered water
Many people invest directly in expensive equipment, even though technique and practice are ultimately more important than the price of your machine.
Mistake 1: Using the wrong grind size
Using the wrong grind size is perhaps the most common mistake made when brewing espresso.
Is your espresso too sour? Then your grind is probably too coarse.
If the grind is too coarse, the water will pass through the coffee too quickly. As a result, the water won’t have enough time to properly extract the flavor compounds.
Consequences:
- Espresso is too sour
- Watery taste
- Not very full-bodied
- Thin crema
Is your espresso too bitter? Then your grind is probably too fine.
If the grind is too fine, the water actually has trouble passing through the coffee.
Consequences:
- The espresso is too bitter
- Dry finish
- Dark crema
- Slow extraction
What is a good espresso brewing time?
A good guideline for espresso extraction time is around 25 to 30 seconds.
If your espresso flows through much faster, you need to grind it finer. Is it flowing too slowly? Then you need to grind it coarser.
Mistake 2: Not using a fixed dosage
Many people fill their filter holder “roughly” by feel. As a result, the espresso tastes different every time.
How many grams of coffee for an espresso?
A double espresso is usually made with:
- 18 to 20 grams of ground coffee
- 36 to 40 grams of espresso in the cup
This is also known as a brew ratio of 1:2.
It’s best to always use a scale. Even a one-gram difference can have a significant impact on flavor and extraction.
Mistake 3: Causing poor tamping and channeling
Tamping may seem simple, but it has a significant impact on the extraction.
Why is tamping important?
When coffee is tamped unevenly or at an angle, the water takes the easiest path through the puck. We call this channeling.
Consequences:
- Bitter and sour at the same time
- Uneven extraction
- Unstable crema
- Varied taste
How do you tampon properly?
- Work directly above the portafilter
- Press evenly
- Always use the same amount of force
- First, spread the coffee out evenly
During our barista workshops, we notice that many beginners tend to work too hurriedly. Calmness and repetition are more important than strength.
Mistake 4: Using old coffee beans
Fresh coffee beans make a huge difference when making espresso.
How old can espresso beans be?
Ideally, you should use coffee beans between 7 and 30 days after roasting. Older beans lose their aroma, crema, and stability.
In practice, we often see:
- Supermarket beans without an expiration date
- Packaging that’s too large
- Open bags that are left sitting for weeks
That results in a flat and unpredictable espresso.
What’s the best way to store coffee beans?
Store beans:
- Airtight
- Dark
- At room temperature
- Do not refrigerate
Mistake 5: Using a dirty espresso machine
Poor cleaning directly affects the taste.
Why do you need to clean an espresso machine?
Old coffee grounds burn again during extraction. This gives your espresso a bitter or stale taste.
So be sure to clean every day:
- Filter Holder
- Set Group
- Steam pipe
- Drip tray
- Mill
In the hospitality industry, we often find that machines are in good working order but simply aren’t cleaned thoroughly enough.
Mistake 6: Not allowing the machine to reach the proper temperature
A cold machine causes a drop in temperature during extraction.
Why is temperature important for espresso?
Water that is too cold causes:
- Under-extraction
- Sour flavors
- Less body
Water that is too hot actually causes:
- Bitterness
- Burnt Flavors
So always let the machine warm up properly before you start. Be sure to warm up your cups and filter holder as well.
Mistake 7: Changing Everything at Once
This might just be the biggest mistake beginners make.
Many people are changing at the same time:
- Grind size
- Dosage
- Lead Time
- Beans
- Temperature
Because of that, you never know what actually made a difference.
How can you improve your espresso?
Always work with one variable at a time:
- Choose a fixed dosage
- Just adjust the grind
- Measure Your Lead Time
- Taste Consciously
- Record settings
This way, you’ll gain control over your espresso much more quickly.
How can you tell if there’s a problem with your espresso based on its taste?
Why does my espresso taste sour?
Possible causes:
- Too coarse a grind
- Processing time is too fast
- Water that’s too cold
- Old beans
Why does my espresso taste bitter?
Possible causes:
- Too fine a grind
- Extraction that takes too long
- Dirty machine
- Burnt coffee
Why doesn’t my espresso have crema?
Possible causes:
- Old beans
- Poor extraction
- Low temperature
- Poor grinding
Common Mistakes in the Hospitality Industry
In the hospitality industry, we often encounter different challenges than those faced by home baristas.
Common problems:
- Staff do not work consistently
- Machines are not being properly maintained
- Coffee grinders are set incorrectly
- New employees do not receive training
- Workflow Becomes Chaotic During Peak Times
That is precisely why more and more hospitality businesses are investing in professional barista training and coffee workshops.
Learn to Make Espresso Like a Real Barista
Making a good espresso isn’t just about the equipment; it’s mainly about knowledge, technique, and practice. With the right guidance, you’ll learn more quickly to identify why an espresso might fail and how to prevent it.
At Barista Studio, we offer hands-on workshops and training courses for:
- Hospitality Staff
- Home Baristas
- Companies
- Coffee lovers
During the training sessions, you’ll work directly with professional equipment and learn:
- Adjusting the Espresso
- Foaming Milk
- Latte Art Techniques
- Improving Workflow
- Brewing Consistent Coffee
Wondering which training program is right for you? Check out our training programs at https://www.studiobarista.nl/trainingen/ or explore our workshops at https://www.studiobarista.nl/workshops/.
Would you like to learn more about trainer Laurens DaCosta’s experience and background? Then check out: https://www.studiobarista.nl/en/about-us/
Ready to make better espresso?
Whether you want to make better coffee at home or improve the quality at your café or restaurant, the foundation starts with knowledge and consistency. By recognizing common mistakes and making step-by-step improvements, you’ll soon be making espresso with more balance, body, and flavor.
Do you really want to learn how to work like a professional barista? Then book a workshop or training session at Barista Studio in Rotterdam, Schiedam, or Dordrecht and discover just how much of a difference the right technique makes.
