Have you ever brewed a shot of espresso, only to be greeted by an overly sharp, sour taste? I’ve been there. Early on, I frequently ended up with shots that tasted too acidic and lacked the smooth balance I was hoping for. However, through trial and error, I eventually learned how to fix sour espresso and achieve a much more satisfying cup. If you're struggling with the same issue, read on for some practical tips to improve your brew. Explore the ease of use and versatility in our DeLonghi Eletta Explore Espresso Machine with Cold Brew Review

What Causes Sour Espresso?
Before diving into the fixes, it's essential to understand what makes espresso taste sour. Sourness typically results from under-extraction, where the coffee hasn’t had enough contact with water to fully extract its flavors. This leads to an overly acidic shot, lacking the sweetness and bitterness that make a well-brewed espresso so enjoyable. The good news is that once you identify the factors contributing to under-extraction, it's relatively easy to fix. Discover the advanced frothing capabilities in our DeLonghi Dinamica Automatic Coffee & Espresso Machine Review
Adjust the Grind Size for Better Extraction
One of the most common reasons for sour espresso is an incorrect grind size. If the coffee grounds are too coarse, the water flows through them too quickly, leading to under-extraction. I learned early on that adjusting the grind was key to improving the taste of my shots. Compare features and performance in our DeLonghi Magnifica Evo Espresso Machine with Frother Review
How to Fix It:
Try adjusting your grinder to a finer setting. Make small, gradual changes and test each shot until you hit the sweet spot. A finer grind increases the coffee's surface area, allowing the water to extract more flavor and reduce the sourness. See how these two models stack up in our DeLonghi Magnifica Evo vs Philips 4300
Fine-Tune Water Temperature for Optimal Brewing
The temperature of your brewing water plays a significant role in espresso flavor. Water that’s too cool will fail to extract the full range of flavors, often resulting in a sour, unbalanced taste. I didn’t realize how much temperature affected my shots until I invested a little time in adjusting this setting. Find out the key differences in our DeLonghi Magnifica Evo vs Philips 2200
How to Fix It:
Ensure your water temperature is between 195°F and 205°F (90°C to 96°C). If your espresso machine doesn’t come with a thermometer, it might be worth getting one to monitor the temperature. Many machines also allow you to adjust the heat settings, which can help maintain consistent brewing conditions. Explore the ease of use and versatility in our DeLonghi Magnifica Evo vs Philips 3200
Adjust Brew Time for Better Flavor Development
Sour espresso can also be the result of a brew time that’s too short. If your shot pulls in under 25 seconds, it's likely that the coffee didn’t have enough time to fully develop its flavors. I used to rush my shots, thinking a fast brew was ideal, but this led to disappointing results.
How to Fix It:
Aim for a brew time of 25 to 30 seconds for the best extraction. If your shots are pulling too quickly, try tamping the coffee grounds more firmly or adjusting the grind to be slightly finer. This will slow down the flow of water and give the coffee more time to extract.
Keep Your Coffee Fresh for Better Tasting Shots
Old coffee beans are another potential culprit behind sour-tasting espresso. Coffee is at its best within two to three weeks of roasting, and past that window, the flavor starts to degrade and can become excessively acidic. After experiencing this firsthand, I made the switch to fresher beans, and the improvement was significant.
How to Fix It:
Always opt for freshly roasted beans. Check the roast date on your coffee bag and try to use your beans within two weeks of roasting. If you don’t drink espresso often, buying in smaller quantities or subscribing to a fresh coffee delivery service can help ensure you're always working with the best beans.
Ensure the Right Coffee Dose for Balanced Extraction
Using the right amount of coffee in your portafilter is critical for a balanced shot. Too little coffee can cause the water to flow too quickly through the grounds, resulting in a sour, under-extracted shot. I found that just a slight increase in the dose helped improve my espresso’s taste.
How to Fix It:
Measure your coffee with a digital scale to ensure accuracy. A typical dose for a single shot of espresso is around 18 to 20 grams. If your shot tastes sour, try increasing the dose slightly, which will help slow down the extraction and bring more balance to the flavor.
Additional Tips for Perfecting Your Espresso
Now that we’ve covered the main factors contributing to sour espresso, here are a few extra tips to help you refine your technique and brew better espresso shots.
Invest in High-Quality Gear
The quality of your equipment can make a noticeable difference. A good burr grinder ensures consistent grind size, while a reliable espresso machine with stable temperature control and pressure settings will help you achieve better results.
Consistency is Key to Success
Once you find the ideal grind size, brew time, and water temperature, stick with it. Keeping track of your settings—perhaps by using a brewing log—helps ensure you can replicate that perfect shot each time.
Experiment with Your Brew Settings
Different beans require different approaches. Lighter roasts, for example, often need a finer grind and longer brew times. Don’t hesitate to experiment with various settings to adjust to the unique characteristics of each batch of beans.

Wrapping Up: Perfect Your Espresso and Say Goodbye to Sourness
Fixing sour espresso may seem daunting at first, but by making small adjustments to your grind size, water temperature, brew time, coffee freshness, and dose, you can drastically improve the flavor of your espresso. Remember, making great espresso is both a science and an art. With practice, patience, and experimentation, you’ll be able to brew perfect espresso shots that will make every cup worth the effort.
Common Questions About Espresso Brewing
Q: My espresso still tastes sour, even though I’m using fresh beans. What’s the problem?
A: Sourness is often a result of under-extraction. This could be due to too coarse a grind, water that’s too cold, or a brew time that’s too short. Check these factors to improve your shot.
Q: How fine should I grind my coffee for espresso?
A: For espresso, aim for a grind as fine as table salt. If your espresso tastes sour, try adjusting the grind slightly finer and test again.
Q: How important is tamping pressure?
A: Tamping pressure is essential for an even extraction. Apply firm, consistent pressure (around 30 pounds of force) to ensure a uniform shot.
Q: What’s the ideal water temperature for espresso brewing?
A: Water should be between 195°F and 205°F (90°C to 96°C). Water that’s too cool can lead to under-extraction and sourness.
Q: How can I achieve consistency with my espresso shots?
A: Consistency comes from measuring everything—grind size, dose, water temperature, and brew time. Keeping detailed notes of your settings will help you replicate successful shots each time.