Coffee Tasting Sour or Bitter? It’s Probably the Recipe — And We’re Here to Help
- Spiros Nikolakopoulos
- 18 hours ago
- 3 min read
If your espresso is tasting too sharp, sour, or bitter, don’t be too quick to blame the beans. In most cases, the issue lies in the extraction recipe — and that’s something Ublend® can help you get right.
Even the best coffee needs the right balance of grind, dose, yield, time, temperature, and water quality to perform in the cup. That’s why we work closely with our café partners to ensure every shot hits the mark, every day.
Ublend® Handles the Hard Part — You Perfect the Final Step
Behind every great espresso is a supply chain focused on quality. From bean to bag,
Ublend® takes care of the major upstream variables that influence flavour — so your team can stay focused on delivering the best experience to your customers.
Green Bean Selection: Only high-quality, seasonal coffees are selected based on cup profile, density, and freshness.
Roast Profiles: Each coffee is carefully profiled and roasted for flavour clarity, consistency, and performance.
Degassing & Packing: Coffee is packed at its optimal resting point, meaning you receive it aged just enough to deliver stable, peak performance in the cup.
All of this is done so you can focus on what matters most: dialling in your recipe and serving the best possible coffee to your customers.
Espresso Troubleshooting Guide: Common Issues and How to Fix Them
Serving consistently great espresso isn’t just about the coffee you use — it’s about how it’s brewed and presented to your customers. This guide is designed to help cafés quickly identify and resolve the most common issues that impact coffee quality and customer satisfaction. to identifying and resolving the most common issues baristas encounter.
1. Coffee Tastes Sour or Bitter
Likely Cause: Incorrect extraction recipe.
Fix:
Adjust grind size (coarser = faster = sour, finer = slower = bitter)
Check dose and yield (aim for 1:2 ratio, e.g. 20g in/40g out)
Brew time should be 25–30 seconds
Brew temperature should be around 93°C
Ublend® Tip: We provide recipe cards with each blend to guide dose, yield, time, and temperature.
2. Water Quality Issues
Why It Matters: Water must be clean, odourless, and tasteless. Bad water = bad coffee.
Fix:
Use a proper water filtration system
Replace filters every 3–6 months or by litre usage
Maintain temperature between 88°C and 94°C
Water softener issues can cause:
Salty coffee: Due to malfunction or over-salting
Rancid notes: Due to poor machine hygiene or stale coffee
3. Rancid or Stale Coffee
Likely Cause: Coffee is old, poorly stored, or equipment is dirty.
Fix:
Grind fresh and only what’s needed
Don’t leave beans in hoppers overnight
Use opened coffee within 1–3 days
Keep storage temps below 25°C
Clean grinders and machines daily
4. Inconsistent Espresso Volumes
Likely Cause: Equipment or tamping inconsistency.
Fix:
Make sure spouts are clean and attached properly
Check machine is level
Ensure even tamping across shots
Clean filter-holders and baskets
Inspect solenoid valves
5. Sediment in the Cup
If thick/gritty:
Worn filter-holder rim or high pump pressure (>11 bar)
If fine/muddy:
Dirty baskets or worn grinder burrs
Fix:
Replace burrs every 300–600kg
Maintain pump pressure around 9 bar
Clean equipment thoroughly
6. Water Left in Filter-Holder After Extraction
Likely Cause:
Dirty diffuser screen
Dose too low (<8 g)
Low temperature (<88°C)
Fine grind or deep basket
Blocked solenoid drain valve
Fix:
Clean screens and baskets
Use proper dosing (usually 18–21g for doubles)
Check valve function and flush if needed
7. Holes or Craters in the Coffee Puck
Likely Cause: Channeling due to uneven tamp or distribution.
Fix:
Evenly distribute before tamping
Tamp level with 15–20kg pressure
Avoid tapping portafilter after tamping
Check screens and baskets for damage
8. Shots Vary Between Filter-Holders
Likely Cause: Grinder or machine inconsistency
Fix:
Calibrate grinder
Level the machine
Clean or replace worn filters/screens
Check solenoid valves
Final Word
We handle the sourcing, roasting, profiling, packing, and ageing of your coffee. We deliver it to you at peak condition. All we ask is that you manage your recipe, equipment, and water — and we’re here to help with that too.
Need support? Contact us anytime for dial-in help, training, or technical advice.
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