7 Espresso Mistakes You're Probably Making at Home

You've invested in a decent espresso machine, you're buying good beans, but somehow your shots still taste... off. Don't worry — home espresso has a steep learning curve, and these seven mistakes trip up almost everyone.

1. Your Grind Is Wrong

This is the single biggest variable. Espresso requires a very fine, consistent grind. If your shots run too fast (under 20 seconds), grind finer. Too slow (over 35 seconds), grind coarser. Aim for 25-30 seconds for a double shot.

2. You're Not Weighing Your Dose

Eyeballing your coffee dose introduces massive inconsistency. Weigh 18-20g of coffee for a double basket, every time.

3. Your Water Temperature Is Off

Espresso extracts best at 90-96°C. Many cheaper machines run too hot or too cold. If possible, use a machine with PID temperature control.

4. You're Not Distributing and Tamping Evenly

Uneven distribution creates channels where water flows through the path of least resistance, over-extracting some coffee and under-extracting the rest. Use a WDT tool (a simple needle works) to distribute grounds evenly before tamping.

5. Your Beans Are Too Fresh (or Too Stale)

Espresso actually benefits from a few days of rest after roasting. Freshly roasted beans (1-3 days old) release too much CO2, creating a bubbly, uneven extraction. Sweet spot: 7-21 days post-roast.

6. You're Not Purging the Group Head

Always run water through the group head for 2-3 seconds before inserting your portafilter. This flushes out old coffee residue and stabilises the water temperature.

7. You're Using the Wrong Ratio

A standard espresso ratio is 1:2 — so 18g of coffee in, 36g of liquid out. Ristretto is 1:1.5, lungo is 1:3. Start with 1:2 and adjust based on taste.