My Espresso comes out too sour even when all characteristics are good

My Espresso comes out too sour even when all characteristics are good

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My Espresso comes out too sour even when all characteristics are good

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Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


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My Espresso comes out too sour even when all characteristics are good

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My Espresso comes out too sour even when all characteristics are good

My Espresso comes out too sour even when all characteristics are good

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

My Espresso comes out too sour even when all characteristics are good

I am trying to get into Espresso recently and bought a Sage Smart Grinder with a Delonghi Dedica. I know these aren't the best but I am a beginner so I didn't want to spend too much money.

Anyways here are some details

  • My grind comes out fine and uniform
  • It takes me around 30ish seconds to get 30ml out of 15g of coffee beans
  • My beans are fresh and I tried multiple different beans all from very good specialty roasters
  • I tried a bottomless portafilter but I went back to the pressured because I read here that it is more "forgiving" for beginners
  • My espresso comes out with a good layer of crema (on both portafilters) but after a minute most of it disappears
  • My espresso taste like straight acid

My best guess is the water might not be hot enough on the Dedica but I haven't tested that yet.

I would appreciate any other ideas I can get.

submitted by /u/Aziz_Q3
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My Espresso comes out too sour even when all characteristics are good

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

My Espresso comes out too sour even when all characteristics are good

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