The most common mistakes when making an espresso and how to avoid them

Let's go over some of the most common mistakes when making an espresso and, more importantly, how to avoid them. If you're just starting out in the world of speciality coffee, you've probably ended up with an espresso that's anything but special more than once. No need to worry, you're not the only one. The process has its tricks!

The 5 most common mistakes when making an espresso

1. Grind too coarse
   

   One of the most common mistakes. If the coffee is ground too coarsely, the water will filter through too quickly, and you won't manage to extract its full flavour. The result: a weak, unremarkable espresso.

   Tip: Adjust the grind to a fine texture, similar to table salt, for a slower, more complete extraction.

2. Using the wrong roast
   

   The type of roast you choose has a big influence on flavour. Light roasts work better for filter coffee, while dark roasts bring out the body and intensity of an espresso.

   Tip: For a flavourful espresso, go for medium or dark roasts. Light roasts, on the other hand, work better for filter methods.

3. Not tamping the coffee properly
   

   Tamping is essential for an even extraction. If you don't press the coffee properly into the portafilter, the water won't distribute evenly, affecting the quality of the espresso.

   Tip: Use firm, even pressure when tamping the coffee to ensure a consistent extraction.

4. Not controlling the amount of coffee
   

   You might think more coffee means a stronger espresso, but the key lies in the ratio. Too much coffee can make it bitter.

   Tip: The ideal amount for a standard espresso is between 18 and 20 grams. Use a scale to measure precisely and avoid using too little or too much coffee.

5. Incorrect water temperature
   

   Water has a direct impact on extraction. If it's too hot or too cold, the flavour of the espresso will suffer. This is one of the most common mistakes when making an espresso.

   Tip: The ideal water temperature is between 90°C and 96°C. If your machine doesn't have a thermometer, buy one to make sure it's within the right range.

How to avoid these mistakes

With a few small adjustments, you'll improve your espresso significantly. Here are some quick tips to avoid the most common mistakes when making an espresso:

• Grind: Make sure to use a fine grind, similar to table salt.
• Tamping: Apply firm, even pressure.
• Ratio: Always measure the amount of coffee and water.
• Temperature: Keep the water between 90-96°C for a perfect extraction.

Extra tips to improve your espresso

• Cleanliness: Coffee residue can alter the flavour. Always keep your equipment clean.
• Practice: It won't always turn out right at first, but with practice you'll get more familiar with the process and its technique.
• Experiment: Don't be afraid to try different coffees and roasts. Each one has its own flavour. Find out more here about how to understand coffee flavour profiles.

Making the perfect espresso can be tricky at first, but with patience and practice, you'll soon master the technique! Remember that the most important thing is to enjoy the process and the result. Keep practising, and the perfect espresso will come naturally!

If you'd like to know more about the world of coffee, you can explore our Blog or write to us at hola@ciano.coffee.