I’m relatively new to the espresso game and my espresso always tastes a bit sour
 please help! I’m using a Breville Barista Express. From what I understand, the sourness is generally because of under extraction. The water seems to be at around 190-200 degrees, so I don’t think that’s the issue. I’ve tried to dial in the grind size so that pulling a shot takes around 25-30 seconds. At that grind size, the pressure gauge is at the very top of the range. I believe if I go finer with the grind, then it’ll take longer to brew and push the pressure up higher. I’m not sure exactly what to do to address this. Could it be that I’m tamping too hard? I push relatively firm, aiming for about 30 lbs of pressure. Thanks for the help!

  • not_woody_shaw@lemmy.world
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    1 year ago

    If it’s under extracted then extract more. If you let it run a few seconds longer you’ll get more extraction along with a larger, weaker shot with less body, but at least if the level of sourness is right you’ll know more about what’s going on.

    Does your machine have a preinfusion option? Preinfusion can increase contact time, and thus extraction, without increasing shot volume.

    • hi_its_me@lemmy.worldOP
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      1 year ago

      Makes total sense! I don’t think it has an (obvious) pre-infusion option, but I’ll do some research to find out.

      • not_woody_shaw@lemmy.world
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        1 year ago

        Before I upgraded the electronics on my Gaggia Classic, I used to do a “poor man’s preinfusion” by leaving the steam valve open for the first few seconds of the shot, so that most of the water could escape that way instead.of thru the puck. Not sure if the same would work on your machine.