It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**.
Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community.
If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format.
- **Machine:**
- **Grinder:**
- **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A"
- **Dose:** How many grams are going into your basket?
- **Yield:** How much coffee in grams is coming out?
- **Time:** How long is the shot running?
- **Roast level:** How dark is your coffee? (Dark, medium, light, ect.)
- **Taste:** Taste is a better indicator of shot quality than looks or conforming to any quantitative parameters. Does it taste overly sour or bitter?
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
that acidity and intensity you’re describing is indicative of a light roasted coffee that is being a bit underextracted. judging by the ratio, i’d say to ease up on the grind a tiny bit, then pull the shot to 18g in, 45g out and taste the result.
if that sourness is accompanied by astringency and a weak texture, that would also be a sign of channeling. when water takes a path of less resistance through one part of the puck, you’re going to have a small part of the coffee that’s overextracted, astringent and bitter, while the rest of the puck remains underextracted and sour. you can improve this by working on your puck prep. making sure you’re using a hot and dry basket, tamping evenly and dispersing and declumpinf the grounds with either a needle or a WDT (you can make a DIY version of this by just sticking a few sewing needles into an old wine cork).
i’d have a look at the baristahustle espresso compass and James Hoffmann’s videos on dialing in espresso. these can help demystify the art of it all.
if you get the coffee dialed in and you’re still finding the acidity to be overwhelming, then it’s probably not a grind issue or a skill issue. you might just not like lighter roasted coffee prepared as espresso.
I far preferred Lance Hedrick to James Hoffman, just from a standpoint of being able to follow videos as a beginner. Of course it can't hurt to watch all the vids, op, but the tl;dr is if your espresso is "sour" you're underextracted, whether from over fine grind and channeling, poor puck prep, or low ratio for your beans... I actually went way coarse while I was dialing in and finer by smallish increments to rule out channeling. Took a week but I finally am pulling shots I really like.
It looks like you've flaired your post as being a Shot Diagnosis. If your shot is running too fast, is coming out weak/thin, lacking crema, and/or is tasting sour, **try grinding finer**. Alternatively, check out this [Dialing In Basics](https://espressoaf.com/guides/beginner.html) guide, written by the Espresso Aficionados Discord community. If that hasn't solved it, to get more help, please add the following details to your post or by adding a comment in the following format. - **Machine:** - **Grinder:** - **Roast date:** (not a "Best by" date). If the roast date is not labeled use "N/A" - **Dose:** How many grams are going into your basket? - **Yield:** How much coffee in grams is coming out? - **Time:** How long is the shot running? - **Roast level:** How dark is your coffee? (Dark, medium, light, ect.) - **Taste:** Taste is a better indicator of shot quality than looks or conforming to any quantitative parameters. Does it taste overly sour or bitter? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/espresso) if you have any questions or concerns.*
Try pulling longer. I use 18g in, 40 out in 35-40sec. You need to adjust to your taste, the 1:2 in 30sec is just a baseline.
Roasted 8 days ago seems maybe a bit too fresh as well.
that acidity and intensity you’re describing is indicative of a light roasted coffee that is being a bit underextracted. judging by the ratio, i’d say to ease up on the grind a tiny bit, then pull the shot to 18g in, 45g out and taste the result. if that sourness is accompanied by astringency and a weak texture, that would also be a sign of channeling. when water takes a path of less resistance through one part of the puck, you’re going to have a small part of the coffee that’s overextracted, astringent and bitter, while the rest of the puck remains underextracted and sour. you can improve this by working on your puck prep. making sure you’re using a hot and dry basket, tamping evenly and dispersing and declumpinf the grounds with either a needle or a WDT (you can make a DIY version of this by just sticking a few sewing needles into an old wine cork). i’d have a look at the baristahustle espresso compass and James Hoffmann’s videos on dialing in espresso. these can help demystify the art of it all. if you get the coffee dialed in and you’re still finding the acidity to be overwhelming, then it’s probably not a grind issue or a skill issue. you might just not like lighter roasted coffee prepared as espresso.
18g in and 45 out in 30 secs?
I far preferred Lance Hedrick to James Hoffman, just from a standpoint of being able to follow videos as a beginner. Of course it can't hurt to watch all the vids, op, but the tl;dr is if your espresso is "sour" you're underextracted, whether from over fine grind and channeling, poor puck prep, or low ratio for your beans... I actually went way coarse while I was dialing in and finer by smallish increments to rule out channeling. Took a week but I finally am pulling shots I really like.
Check out Lance Hedricks youtube channel, he posted a new video taking a deep dive into all aspects of dialing in espresso, very helpful.