Summary
Highlights
Season new espresso grinder burrs with at least three kilos of coffee on a fine setting. Dull burrs, typically after four to ten months, can cause a sudden drop in extraction, texture, and sweetness. Clean your grinder daily by vacuuming and dismantle burrs once a week for a deep clean.
Even with great equipment, many factors can lead to an unpleasant espresso taste. These issues often fall into categories like cleaning, maintenance, and barista routine. This video will cover 16 common problems and their solutions.
Properly rested coffee beans are crucial, especially for lightly roasted specialty coffee. Allow beans to rest for at least four weeks to prevent inconsistencies and improve shot stability. Additionally, consistently work on your puck prep routine to ensure even water flow through the coffee, which leads to balanced flavors and reduced channeling.
Be gentle when handling the portafilter to avoid disturbing the coffee puck, which can lead to channeling. Using precision baskets and shower screens from brands like VST, IMS, or Matrix can significantly improve even extraction due to their precisely cut and spread holes.
If your machine allows, always use pre-infusion for 8 to 20 seconds to evenly saturate the puck, reducing channeling and preparing the coffee for higher pressure. If experiencing astringency, try grinding coarser and pulling a 1:3 shot for a more balanced flavor, even if it's slightly weaker. Prioritize flavor balance over body.
For light roasts, aim for a water temperature between 93-97 degrees Celsius. If espresso tastes sour or salty, increase the temperature by one to two degrees for a noticeable change. To maintain quality, backflush the group head every 40 minutes to an hour in busy cafes to clean coffee fines and prevent harsh, bitter tastes.
Clean the portafilter and basket thoroughly every 30 minutes to prevent coffee oil buildup that can taint new shots. Always knock out the puck immediately after extraction. Use durable silicone gaskets instead of rubber, and clean them daily in cold water. Old gaskets become hard and crack, leading to water leakage.
Remove and clean the shower screen under running water at least once during a shift and again when closing. Even busy coffee shops perform this routine frequently. Replace shower screens and portafilter baskets every four to six months, as pressure deforms them, negatively impacting extraction quality and mouthfeel.
Backflush group heads with cleaning powder every night; for busy shops, do it in the middle of the shift too. Avoid soaking portafilter baskets in cleaning powder overnight, as it's aggressive and can damage metal and handles; 15 minutes is sufficient.