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Took me 4 months to figure out why my espresso shots were always sour
I kept changing grind size and tamp pressure but nothing worked until a barista at a shop in Portland asked if I was preheating my portafilter. Turns out I was pulling shots at like 140 degrees instead of 200, has anyone else had a simple fix take way too long to stumble onto?
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the_amy9h ago
My espresso journey was basically me stubbornly refusing to read the manual for four months. I just assumed my sour shots were a personality flaw in my machine, not a temperature problem. Did you immediately feel like a genius and an idiot at the same time when you figured that out?
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