In the process of making espresso, even experienced baristas inevitably encounter various unexpected situations—crema bubbling, channeling, sharp or overly sour flavors; every detail can affect the final flavor presentation. This article systematically sorts out several common categories of problems in espresso making, including judging coffee bean freshness, checking extraction parameters, analyzing the causes of abnormal crema, and diagnostic methods for water flow conditions, and provides targeted adjustment suggestions. Whether you use a Synesso, Expobar, or another machine, these troubleshooting ideas can help you quickly locate the root of the problem and take a step closer to an ideal espresso.

Working in a café, you can encounter unexpected situations at any time. Even if only one small step goes wrong, it can ruin your mood for the whole day. This is probably a common trait of the food and beverage service industry. For baristas, this kind of small situation is very likely to be a failed espresso extraction, or a question from a customer that leaves you speechless for a moment. Today, let's talk about those troublesome things you may encounter when making espresso, and the corresponding ways to handle them.

Making Italian espresso

The first step is to confirm the coffee beans' roast date. Once it exceeds three weeks, the coffee's body will noticeably decline. Next, observe the flow rate of the water. When the flow rate is slow, the coffee will present an oily mouthfeel, and the taste will become sharp and pungent. Remember a basic rule: the coarser the grind particles, the faster the water passes through; the finer the grind particles, the slower the water flow.

At the same time, the espresso machine's water output also needs attention. During the process of espresso flowing out of the coffee machine, the color undergoes three stages of change. If the coffee machine stops dispensing water after the second color change, then the water output needs to be carefully adjusted.

Finally, temperature and pressure cannot be ignored either. Most coffee machines now are equipped with temperature and pressure gauges. Steam pressure should be maintained between 1 and 1.5 bar, while during extraction the boiler pressure needs to reach 9 bar. One point requires special attention: checking the pressure gauge during non-working hours is meaningless; the readings at that time cannot be used as a reference.

Crema

Situation 1: The crema has large bubbles and poor persistence

In this situation, you should first confirm the coffee beans' roast date. Coffee beans produce a certain amount of nitrogen dioxide after roasting. If the coffee beans have just been roasted not long ago, the extracted crema bubbles will be relatively large and dissipate quickly. The solution is to let the coffee beans rest for a period of time; after the gas is fully released, the crema's persistence will improve. However, if resting exceeds 21 days, the crema's flavor will lose its freshness. In addition, note that as the gas continues to be released, the flavor of the coffee beans themselves will also change.

Situation 2: The coffee made has no crema

One possibility is that the crema dissipated too quickly. If that is the case, please refer to the handling method in "Situation 1." But if there is completely no crema in the cup, then it is very likely that the coffee beans have already deteriorated. Therefore, be sure to use up your coffee beans within 21 days after roasting.

In addition, storage conditions should also be taken into consideration. Coffee must be placed in a dry and cool place, away from heat sources, and it is not suitable to put it in the refrigerator, otherwise it will accelerate deterioration.

If you are using a Synesso or Expobar coffee machine, you need to verify whether the water temperature during extraction is accurate. Taking Synesso as an example, the machine has a "Black Element" switch. If you accidentally touch it while cleaning the coffee machine, you need to turn it to the left to restore it to the correct position.

Finally, don't forget to confirm that there is no residual coffee grounds at the bottom of the coffee cup!

Channeling

In a standard extraction process, water should evenly pass through the coffee powder bed under pressure, so that water and coffee grounds can fully contact. Once channeling occurs, it indicates that the contact between water and coffee grounds is not uniform enough, and the water is passing through the weakest part of the powder bed. To judge whether extraction is uniform, you can use a Naked Portafilter, which allows you to directly observe the water flow condition.

To ensure uniform contact between water and coffee grounds, the following points need to be achieved. First, confirm that the dose is precise, and the puck is firm but not rigid. Second, the portafilter must remain dry before extraction; a wet portafilter will let water easily penetrate the powder bed. Third, the tamping force must be uniform and accurate; too little pressure or inconsistent pressure will cause incomplete extraction.

There is one more reminder: do not knock the edge of the portafilter. Knocking the edge can only make the surface of the puck look neater, and does not improve the coffee's taste at all. If the knocking force is too strong, cracks will form in the puck, and water will escape through the gaps.

The water flow changes color too quickly

When the water flow color changes too quickly, the coffee's mouthfeel tends to be thin, the sweetness weakens, the overall taste is bitter, and it carries an earthy note. Deteriorated coffee beans can also cause overly rapid color change, so the roast date needs to be verified again. In addition, an excessively fast flow rate can also lead to early color change. At the same time, check whether channeling exists; if so, please refer to the "Channeling" section. Finally, confirm whether the water temperature is normal.

The taste is sharp or too bitter

First, still confirm the coffee beans' roasting time and check whether they have expired. Second, verify whether the water flow and color change are accurate. A flow rate that is too fast or too slow will make the coffee bitter. Finally, check whether the water temperature is within the normal range.

The taste is too sour

One of the reasons coffee is too sour is that the coffee beans have not degassed sufficiently. Let the coffee beans rest for a few days, but no more than three weeks. In addition, also check whether the water temperature is normal.

In summary, most problems encountered when making espresso can be avoided by ensuring coffee freshness, maintaining suitable storage conditions, and precise operation. Of course, the quality of the coffee machine itself is also crucial. You need a coffee machine with stable temperature and a multi-boiler system. Single-boiler models often experience temperature fluctuations, leading to unstable taste. Multi-boiler coffee machines have better stability and can ensure a constant water temperature.

But if none of the above methods work, then contact a local authoritative coffee expert or coffee machine repair technician. The above methods are applicable to most common problems, but if you encounter too many faults, or they are difficult to solve, then you need to consider asking a repair technician to inspect the coffee machine and grinder. In any case, we all share the same goal, which is to make a perfect cup of Italian espresso.

The text in this article is reproduced from the internet

The above content is compiled by CoffeeHunters, a coffee news website.