From Bad to Good: Fixing Your Home Espresso Game
- Simon from Home Barista Lab
- May 12
- 2 min read
You pulled the shot. The crema looked alright. But the taste? Harsh, sour, weak — maybe all three.
Home espresso is tricky. It’s unforgiving. But it’s also incredibly rewarding once you get it right.
If your espresso setup is giving you grief, don’t give up. With a few adjustments, you can turn frustration into flavour.
Here’s how to fix your home espresso game — step by step.
Start with the Foundation: Your Grind
Espresso is extremely sensitive to grind size.
Too fine, and your shot chokes or tastes bitter. Too coarse, and it runs fast and tastes sour.
What to do:
Use a burr grinder, not a blade grinder
Make small adjustments — one “click” at a time
Watch shot time: aim for 25–30 seconds from the first drop
If your shot is too fast, grind finer; if too slow, grind coarser
Dose and Distribution Matter
Inconsistent dosing leads to inconsistent results.
Use a scale. Aim for 18–20g of coffee for a standard double shot (or match your basket size). Distribute evenly and tamp with intention — level and firm.
What to check:
Use the same dose each time
Break up clumps in the puck before tamping
Keep your tamp even — pressure matters less than consistency
Tuning Your Extraction
If your espresso tastes sour, it’s probably under-extracted. If it tastes bitter, it’s over-extracted.
Signs of under-extraction: fast flow, pale crema, sourness
Signs of over-extraction: slow flow, dark crema, bitterness
Tweak your grind, your dose, or your yield — one at a time — and track your results.
Mind the Machine and the Water
Your espresso machine needs good water and regular cleaning.
Limescale and poor water can wreck flavour — and your gear.
Use filtered water, and backflush your machine regularly. Descale as needed, especially if your water is hard.
Your Workflow Matters More Than You Think
Even small changes in how you prep your puck or time your shots can throw things off.
Build a repeatable routine: weigh, grind, distribute, tamp, time.
Final Pour
Espresso at home can be maddening — but also magical.
You don’t need to buy new gear or chase perfection. You just need to understand the variables, make small adjustments, and build a routine that works.
Because when you get it right — when that shot finally hits — it’s not just coffee. It’s triumph in a cup.
Ready to Brew with Confidence?
If you’re tired of trial and error and want expert guidance tailored to your home setup, our personalised workshops can help.
Explore equipment, technique and flavour — and start making coffee you’re proud of, right from your own kitchen.
Comments