5 Common Espresso Problems — And How to Fix Them
27 July 2026 · Cela Coffee · ☕ 2 min read
You have the machine. You have the beans. So why does your espresso still taste off? Chances are you're making one of these five common mistakes — and each has a simple fix.
Before we start: the target
Every great espresso hits roughly the same numbers:
- Dose: 18–19 g of coffee in
- Yield: 36–38 g of espresso out
- Time: 25–30 seconds
- Water temperature: 92–94 °C at the group head
If your shot is off, it's almost always because one of these is out of range. Let's look at the five most common problems.
Problem 1: The shot is sour and watery
What's happening: Your shot finishes in less than 20 seconds and tastes like citrus.
Why: Water is running through the coffee too quickly to pull out the sugars.
Fix: Grind two or three clicks finer. Everything else stays the same. Aim for a 25–30 second shot.
Problem 2: The shot is bitter and takes forever
What's happening: Your shot drips for 45+ seconds and tastes burnt or ashy.
Why: The grind is too fine and water is struggling to get through.
Fix: Grind two or three clicks coarser. Don't try to fix this with less tamping pressure — that creates more problems.
Problem 3: The crema is thin or missing
What's happening: Your shot lacks that golden foam on top.
Why: Three main causes — stale beans (roasted more than 6 weeks ago), too little coffee in the basket, or pure Arabica beans (which naturally have less crema).
Fix: Check the roast date on your bag. Confirm you're using 18–19 g. If you're using pure Arabica and want more crema, try our Barista Blend — 70% Vietnamese Robusta / 30% Arabica, made specifically for thick, golden crema.
Problem 4: Uneven extraction (channelling)
What's happening: After the shot, your puck has pale and dark spots. Your shot tastes both sour and bitter at the same time.
Why: Water found a shortcut through the coffee, bypassing large sections.
Fix: Distribute the grounds more evenly before tamping. A cheap WDT tool (a small tool with needles) helps a lot. Then tamp level with firm, consistent pressure.
Problem 5: First shot of the day is burnt
What's happening: Your first shot in the morning tastes worse than later shots.
Why: The group head has been sitting hot for hours and is now over-temperature.
Fix: Run water through the empty group head for two to three seconds before locking in the portafilter. This "cools" it down to the right temperature.
Beans still matter most
Even perfect technique can't rescue bad beans. Look for coffee that's within 4 weeks of its roast date and stored in an airtight container.
Our Barista Blend whole beans are roasted specifically for espresso — a great starting point when you're dialling in a new setup.
Try it with our beans
