Category Archives: Tips – Brew

Gear Guide: Expanding Your Skills With Semi-Automatic Espresso Machines


Taking Home A Semi-automatic Espresso Machine

In our previous post, we focused on finding the right machine for you by asking how committed you are to your espresso. Are you just friends? Or are you in a series relationship? If you’re ready to be committed to your coffee, then read on! In this post, we’re continuing our journey to help you make coffee you love at home by focusing on semi-automatic espresso machines.

Whether you’re an entry-level or experienced barista, it’s more important to ask yourself about dedication. Do you have barista skills? If not, are you willing to practice? We’ll discuss what features you should consider when you’re picking between different semi-automatic espresso machines.

Ready And Willing To Brew!

You’ve decided that you’re dedicated to learning how to brew espresso—sweet! Then consider a semi-automatic with a non-pressurized portafilter and traditional steam wand for cafe-quality espresso. A non-pressurized portafilter is designed so that the pressure that extracts your coffee is based on the coffee grind size and how much force you tamp with. That means for you, coffee connoisseurs, it’ll require dedication to learning how to dial in your grind consistency and learn to time the extraction—you may be pulling a few shots before you get the flavor you want.

Let’s be honest, we probably all want to make latte art. A traditional steam wand offers full control over technique from how much air you incorporate to how long you steam your milk. With a little know-how, you can create latte art-worthy milk! The hardest part of frothing milk is not incorporating too much—to pour latte art, you’re looking for texture that’s paint-like. Grab a gallon of milk and try your hand at frothing! If anything, you’ll be able to create a foamy, coffee shop quality cappuccino in no time.

The Rocket Giotto Premium Plus with PID features a hidden PID under the drip tray and sleek, kicked out side panels.
The Rocket Giotto Premium Plus with PID has advanced features like the a hidden PID under the drip tray.

At a local cafe, peek behind the counter and you’ll likely see baristas knocking coffee pucks out of portafilters and whipping down steam wands with vigor. Semi-automatics require more maintenance. You’ll spend more time adjusting settings—for instance, if you purchase a machine with a PID, you can change the temperature—and cleaning the machine from daily chores like wiping the steam wand to more in-depth maintenance like backflushing and descaling. Generally, we see these machines last longer than their automatic counterparts—if properly maintained. With more control comes great responsibility, but it’s well worth it for the quality of espresso you’ll be able to make with a little dedication.

Practice? I Just Want Coffee…

Fair enough! There are plenty of semi-automatics out there that are capable of pulling quality espresso with little effort. Some features we look for are pressurized portafilters and panarello steam wands. We like to think of these semi-automatics as entry-level. A pressurized portafilter (most often the basket is pressurized) assists in pulling quality espresso thanks to a double wall that compensates for pressure—meaning that if the grind is slightly off, it has got you covered. That doesn’t necessarily mean your espresso will be cafe quality—you’ll still want to experiment with settings to find coffee you love.

The Breville Duo-Temp Pro features pressurized and non-pressurized baskets for the portafilter.
The Breville Duo-Temp Pro features pressurized and non-pressurized baskets for the portafilter.

With a panarello steam wand, just stick it in your milk pitcher and let it go! It froths milk by pulling air in from a small slit at the top and incorporating steam for you. That does mean you get what you get. On most machines, you can’t control the steam power and you’ll generally end up with cappuccino foam. You can really only control how long the panarello steams your milk. Of course, if you’re not interested in learning how to froth milk, then you won’t mind the lack of control or features.

If you’re looking for an easy experience, then we recommend looking into machines that have these user-friendly features! Probably the biggest appeal is the ease of use and, of course, the affordable price that’s is due in part to fewer features. Although, some entry-level machine have both pressurized and non-pressurized portafilter options or even traditional steam wand that is designed to allow brewers to hone their skills.


If you’ve decided you just want coffee without practicing, then it’s the end of the journey for you. We have a few entry-level espresso machines that we’d think you’d enjoy. Remember, these machines have features like pressurized portafilters and panarello steam wands that help beginners make coffee they love effortless. Check these machines out:

Breville Duo-Temp Pro
DeLonghi Dedica EC680

If you’ve decided to be in a committed relationship, we’ve got a couple more tips for you in our next post—so stay tuned! Semi-automatics offer home baristas more control over their espresso with commercial-inspired accessories like traditional steam wands and non-pressurized portafilters.

Crew Review: Toddy Cold Brew System

How Does It Compare?

We’re always in the mood for cold brew! The Toddy Cold Brew System is one of our go-to brewers for making the perfect coffee concentrate. The magic of the Toddy is it requires little effort on your part and then does all the hard work (making your coffee) overnight. There are a handful of other cold brewers on the market, but there’s nothing better than the Toddy’s super-sized five-gallon commercial model—yes, five gallons! Both use the same convenient brew methods, but the smaller, counter-size Toddy feels at home in your kitchen whereas the big five-gallon would fit in just fine at a cafe or restaurant. Of course, you could always size up, but be aware that the commercial model uses different filtration system: a combination of a reusable mesh strainer and disposable filters. So when you upgrade, don’t forget your filters (trust us, you’ll soon be on a cold brew train that five gallons won’t be enough)!

The Toddy Cold Brew System makes about 48-ounces of concentrated coffee.
The Toddy Cold Brew System makes about 48-ounces of concentrated coffee.


Brewing with the Toddy Cold Brew System is probably the easiest things we’ve ever done. Measure out your coffee, add water (no waiting for it to boil) and brew for 12 to 24 hours. It makes about 48-ounces of coffee concentrate—the final product—and is designed to hold a pound of ground coffee and 72-ounces of water. Of course, you’re not drinking this coffee in a cup. Since it’s concentrated, you will definitely want to dilute it and that leaves plenty for more. In fact, Toddy estimates it makes about 32 (6-ounces) cups of coffee concentrate. It’s enough coffee that the Crew frequently has a Toddy steeping on the counter to caffeinate the whole office with enough for round two.

While the coffee steeps for 12 to 24 hours, the rubber stopper keeps the coffee in until it's ready to drink.
While the coffee steeps for 12 to 24 hours, the rubber stopper keeps the coffee in until it’s ready to drink.

What makes the Toddy so delicious is its efficient design. Created by Todd Simpson in 1964, the cold brew method removes “67% less acid” than hot brewing methods, according to Toddy’s website. The allure of cold brew is the deliciously smooth taste with less bite from the acids, so it holds up for us! Another important and sometimes forgotten factor in creating the smooth flavor is the Toddy’s filter (definitely don’t forget to put that in the Toddy). The filters are specifically designed for cold brewing to help remove the bitter acids and oils from the coffee. And for all you tea drinkers out there, we have good news for you—the Toddy is perfect for cold brewing tea too!


One of the features we appreciate about the Toddy Cold Brew System is that it comes with a brew container and glass carafe. Once your brew has steeped for 12 or 24 hours, place it over the glass carafe and release the rubber stopper. The carafe makes it easy to pour a glass and store in the fridge for later—we recommend drinking it within two weeks—and eliminates trying to find the right container. Most importantly, since you can enjoy it for weeks, it stops the extraction process for that just right brew.

The Toddy comes with a brew container and glass carafe for serving.
The Toddy comes with a brew container and glass carafe for serving.

Unlike paper filters, the Toddy filters can be reused! Toddy recommends changing it out every 10 to 12 uses or after three months. The only catch is you’ll need to clean and store filters in the fridge or freezer. We recommend a good rinse, without soap, and squeeze out the water before storing. We typically toss ours in the butter holder so we can find it for next time.

While the Toddy’s white, plastic brew container won’t win any fashion awards, the ease-of-use and phenomenally smooth coffee more than makeup for looks! And the glass carafe is a nice touch. There are only a couple of design issues we have and those are 1. It doesn’t have a lid and 2. The handle is flimsy. We all know summer means bugs and it’s a bummer that without the lid, we could end up steeping flies along with our coffee. We usually cover the top with plastic wrap or foil to solve that issue. The handle, however, is too flimsy and we recommend using both hands to move the brewing container.

The glass carafe makes it easy to pour yourself a glass (or two) of smooth coffee.
The glass carafe makes it easy to pour yourself a glass (or two) of smooth coffee.


Cold brew is here to stay and we’re in love! The well-designed and affordable Toddy Cold Brew System makes it an easy option to add to your kitchen. And, as we mention above, if you need an upgrade, there’s a five-gallon commercial model available. Hands down, one of the features we appreciate the most is the Toddy’s reusable filters. These filters not only last for 10 to 12 uses (or three months, whichever comes first) but they help trap bitter acids and oils to create a smooth cup of concentrated coffee. And with about 48-ounces of concentrate to mix with, we bet there are plenty of amazing drink recipes out there.

What’s your favorite way to drink cold brew? If you got a drink recipe you love, share it in the comments below! We’d love to try it out.

Want to learn how to make better cold brew? Check out this Coffee On The Brain episode with Amber.

Tips & Tricks For Better AeroPress

The AeroPress

It’s a press…it’s a dripper…no, it’s the AeroPress! The AeroPress Coffee Maker is a popular choice for brewing coffee. It’s a type of immersion brewer that’s similar to a press, but it has  a paper filter that removes coffee grit, unlike other styles. It’s an affordable, compact and lightweight brewer that’s incredibly easy to use.

If you’re like us and have one (or even two) of these in your kitchen, you’ve probably gotten a brewing routine down, but it’s never too late to learn some new tricks! We’ve got four new tips for you to start using on your AeroPress today—so what are you waiting for? Let’s get brewing.

The AeroPress is one of the most versatile pieces of brewing equipment we use!
The AeroPress is one of the most versatile pieces of brewing equipment we use!

AeroPress Tip #1: Wet Your Filter

We recommend you don’t skip this one! Rinsing your paper filter helps reduces the papery or woody flavor taste.The best way to get it wet is to put the dry filter into the AeroPress’ black filter basket and place it over a cup, which also pre-heats your cup—win, win! Don’t worry about if the filter cools down before you brew because you’ll be pouring some hot water through it soon.

AeroPress Tip #2: Level Out Your Grounds

Your filter’s rinsed and ready to go—now it’s time for coffee! Grind 15 grams of coffee at about a drip coffee grind or a Chemex, but not too fine like for a espresso. Got it? Perfect, now let’s use that handy little funnel and add your grounds into the AeroPress.

Now for the tip: Level out your grounds by giving it a quick shake back and forth (don’t stress it too much). The more even the grounds bed is the more even your extraction will be and the more even an extraction means a tastier cup of coffee!

When you add your hot water, you want to evenly wet grounds by pouring in a circular motion. Since an AeroPress uses immersion brewing and pressure, we’re not worried about letting the coffee bloom. Go ahead and add all your water to the AeroPress and stir gently to ensure all your grounds are equally wet.

AeroPress Tip #3: Use Back Pressure To Stop The Drip

You’ll notice once you add the hot water, the AeroPress will start dripping—but this isn’t drip coffee! To stop the drip, insert the plunger piece into the body and…ta-da! Using back pressure is one of those wonderful tricks the scientist in us loves. It stops the flow of water and allows the coffee grounds to extract that wonderful flavor until we’re ready to plunge.

We’ve also brewed the AeroPress in the inverted style, which is when the plunger is already attached. Using this method, you add your 15-grams of coffee and hot water through the opposite end or where the filter basket is placed. After you’ve let it steep, you twist on the filter basket (don’t forget the paper filter) and carefully flip the AeroPress onto your cup. Plunge as usual! Since it’s us, when we flip it we tend to make a mess. If you haven’t used the back pressure method, we totally recommend it when you’re brewing with the AeroPress!

The inverted method is a popular brew technique on the AeroPress.
The inverted method is a popular brew technique on the AeroPress.

AeroPress Tip #4: Fast, Forceful Press = More Body and  Slow, Even Press = Less Body, Cleaner Cup

You can think about this tip in terms of espresso, but, let’s be real, you won’t be able to create enough pressure for actual espresso. Espresso is extracted under pressure in a relatively quick time, typically, between 20 to 30 seconds, to produce a full-bodied shot. The idea applies to how AeroPress uses air pressure to extract flavor, but with human pressure. Another way to get more body is how far you plunge. If you push far enough to hear the air escape (that hissing sound) you’re no longer pushing coffee water, but the slurry of dissolved coffee that’s been extracted.

As they say, slow and steady wins the race. There’s no right or wrong way to press the AeroPress, but there’s something to love about the slow method. The slower plunge allows the nuanced flavors, such as berries and fruits, to come forward and creates a cleaner bodied cup. We did about a 30-second slow plunge and stopped pushing after we heard the air release. This gave us a crisp, clean cup that we were looking for.

Tell us what you think! Do you have any tips or tricks you like to do with the AeroPress? Share your ideas in the comments below.

How Long Do Coffee Beans Last?

When you purchase fresh coffee beans, you’ll probably notice a roast date labeled on the bag and you might wonder: “How long do coffee beans last?” “Do coffee beans expire?” At Seattle Coffee Gear, we receive these questions a lot and it’s a tough one to answer. We adhere to roaster guidelines for freshness and that right there is the keyword: freshness. Not expiration in the way most people understand it like a sour glass of milk. We could quickly agree that those foul smelling notes mean the milk has expired, but open coffee roasted six months ago and there probably won’t be that telltale reek. However, your nose may detect something is different. Coffee is volatile and the coffee industry only agrees on one fact: coffee changes.

To answer the question, “How long do coffee beans last?” Let’s be frank: Until it stops tasting good. Let’s break down what “good” coffee is.

Coffee Freshness

In the coffee community, freshness is generally agreed upon by the roast date. The closer it is to the roast date, the fresher the beans. The moment coffee is roasted it begins to stale thanks to oxidation, not time. Of course, the more time oxygen has to work on the beans, the more it’ll stale. However, roasters haven’t agreed upon what “stale” means for coffee. As James Hoffman puts it in The World Atlas of Coffee; “The specialty coffee industry has failed to make a real impact because there is no strong agreement on how quickly coffee goes stale, and at what point it will have passed its best-before date.” Our practice at Seattle Coffee Gear is to follow the individual roaster’s guidelines, which are between two and four weeks then we’ll pull the coffee off the shelf.

How long the coffee freshness lasts after roasting also depends on roaster’s processes like the packaging. There are different types of bags like the triple-ply foil that prevent fresh air from getting in while a valve allows carbon dioxide out. It’s a common packaging we see with our roasters and at your local grocery store. There are also packaging techniques that factor in coffee freshness such as nitrogen flushing. This process, used by Lavazza, helps preserve coffee beans by flushing away the oxygen and so temporarily eliminates it going stale. We say temporarily because as soon as you open the bag, oxygen finds its way in and begins to stale your coffee.

How To Tell If Coffee Is Bad

We know you were thinking about it. You’re probably sniffing your bag of beans trying to decide if it was bad or stale. Your nose is your best detector. “The human tongue can only really taste five flavors—sour, sweet, salty, bitter and umami,” our Portland store manager, Joe, says. “The nose, however, is a magical input drive that can delineate between thousands and thousands of distinct compounds and the brain processes this information in the same place/way. Smell and taste are intimately linked.” So when your nose can’t smell the coffee, you can assume the flavor is gone.

Of course, what’s most important for coffee drinkers is flavor, and the freshest beans don’t guarantee the best flavor. In fact, we’ve brewed beans a month past their roast date and loved them. We’ve had those same beans right after roasting and preferred the aged beans. That’s why we think how long coffee beans last can be gauged by flavor. Each coffee’s flavor profile is different, but once the volatile aromatics break down, so does the flavor. Think of it in terms of cooking. The oils carry the flavor and so when the oils in coffee are gone, so is the flavor. “As they are volatile, these compounds slowly leach from the coffee so the older it is the less interesting it will taste,” writes Hoffman.

Storing Coffee

The best way to store and keep your coffee as fresh as possible—because inevitably, you will open your freshly roasted beans and start the cycle of oxidation—is to keep it in a cool, dry place. Oxygen and moisture are the enemies of coffee. Once water comes in contact with beans, it starts the brewing process and extracts the flavor. That’s why products like the AirScape Coffee Bean Canister are excellent to keep around since it uses a one-way valve to push out oxygen and air-tight lid to keep out the elements—hello, fresh coffee.

Freezing coffee, then, seems like a bad idea but it’s a trend we’ve seen in the coffee community. It’s not all misplaced either. Done properly, freezing coffee has its benefits. One benefit is using it for espresso to extract a richer, thicker body. If you freeze ground coffee, it’ll dissolve faster in hot water and produce a fuller flavor. However, once you take the coffee out of the freezer, you can’t let it thaw. Any moisture that condenses on the beans will start the extraction process on your coffee. A way around this is to measure the dosage for how much coffee you’ll need.

How Long Do Coffee Beans Last?

In the coffee community, the word expired describes coffee differently than other foods like milk. There’s no defined expiration or best-by date for coffee. We can only guarantee that coffee is volatile substance and therefore will rapidly change. How long coffee beans last also depends on the type—sorry didn’t mean to throw you a curveball. Ground coffee, for example, has more surface area for oxygen to leach out the flavor compounds. If you wanted to keep your coffee fresher longer, we’d recommend leaving the beans whole and grinding them only when you’re ready.

Lastly, the best way to determine if your coffee is fresh, like we’ve discussed, is to follow your senses. If you no longer taste the notes you love, it’s safe to say your coffee expired and it’s time for a new bag. What’s really important is if you still enjoy your coffee regardless of the best-by date. Of course, at Seattle Coffee Gear, we make sure to adhere to roaster’s guidelines and pull coffee that’s past the freshness date provided. While we enjoy sipping our coffee sooner rather than later, we follow our senses and let the coffee speak for itself.

Fresca Coffee Recipe

Are you as ready for summer as we are? We thought we’d start off the week with a tall glass of—Fresca coffee? Trust us, you have to try it before you write it off. We’re using Fresca but our coffee pal Ricardo sent in the original recipe using Sprite, which he called the “AeroSprite.” Has a nice ring to it, doesn’t it?

As Ricardo’s recipe name suggests, we’re brewing our coffee in the AeroPress. We picked up a fresh bag of 49th Parallel’s Longitude 123 W for those sweet, dried fruit notes to complement the lime and Fresca—oh, by the way, there’s some lime in this recipe. We thought that might get your attention. We turned to our trusty Breville Smart Grinder Pro to grind our coffee into consistent table salt-sized grounds.


Brew Method: Inverted AeroPress


  • 30 grams coffee
  • 200 grams Fresca or Sprite
  • 100 grams ice
  • 100 grams water
  • 2 lime wedges
  1. Heat water to 195 degrees Fahrenheit.
  2. Grind coffee into table salt-sized or medium fine grounds. Turn the AeroPress upside down with the plunger in and add 30 grams of coffee.
  3. Add water to AeroPress and brew for one minute.
  4. While you’re brewing, add 100 grams of ice to your glass and then pour cold Fresca on top.
  5. Squeeze two lime wedges into the glass and if you’re feeling fancy, stick a couple of wedges to the side of the glass.
  6. Plunge the AeroPress over the glass with Fresca—don’t miss the show! The coffee creates beautiful swirls.
  7. Stir the coffee into the Fresca and take a big sip—I told you to trust us! It’s perfect for summer.

Coffee On The Brain: What’s Happening When Roasting Coffee Beans?

Let’s get cracking on today’s coffee lesson. Today we’ll dive into the chemical process that transforms those green beans into the aromatic, brown beans we’re all familiar with. The process is so complex, it’s not fully understood, but what we do know, we’ll share with you on this episode of Coffee On The Brain.

Roasting coffee beans produce over 800 aroma and flavor compounds. There are two chemical component groups, volatile and nonvolatile, that occur during the roasting process. The volatile components create the aroma while the nonvolatile create the basic flavors that we get from coffee such as bitterness or sourness. Caffeine falls into the nonvolatile category and accounts for some of the bitterness in your cup.

Now to the good stuff: the roasting stages. Each stage goes through a number of endothermic and exothermic phases. To sum it up, the endothermic phase is when the beans absorb the energy in the form of heat whereas the exothermic phase the beans release the energy. It’s easy to remember “en” as “in” and “ex” as “exit,” for those of you taking notes.

Try roasting coffee beans right in your own home. We’ve got the Behmor 1600 Plus Home Coffee Roaster and Velton’s Bonsai Green Beans – Unroasted to create the right roast for you. You’ll have the freshest coffee on the block and a perfect conversation starter during your next brunch out. Check out this video we’ve made with the Behmor roaster and give it a try!

Roasting Stages


Stage One: Endothermic

The green beans absorb energy in the form of heat, lose moisture and mass and begin to turn yellow in color. Beans will give off a toast or popcorn smell.

Stage Two: First Crack

Heat released in the form of steam creates a large crack during the exothermic phase. The beans double in size and turn light brown.

Stage Three: Pyrolysis

Fats and sugars in the beans continue to break down and develop the aromas and flavors we know and love.  Roaster’s typically stop roasting during this stage.

Stage Four: Second Crack

Pressure formed by various gasses crack the beans again. The beans deepen to a medium to dark brown and begin to develop a sheen as oils are pushed to the surface.

Stage Five: Final Roast

Most roasters will stop prior to the second crack to retain the bean’s flavor. The longer the beans are roasted, the less unique flavored is preserved.

Crew Review: Cuppow Mason Jar Cold Brew Kit

Mason jars, coffee socks and cold brew coffee. You might be thinking this all sounds like an episode straight from Portlandia. But we assure you, coffee-lovers, it’s no joke! The Cuppow Mason Jar Cold Brew Kit is just that: a cold brewing mason jar kit with an organic cotton (we heard you laughing) CoffeeSock to brew your coffee grounds in.

While you might be laughing still, this summer-friendly cold brew is going to knock your socks off (pun intended) with its deliciously smooth flavor.

Check out our full video below to see how quick and easy it is to use the Cuppow Mason Jar Cold Brew Kit.

Cuppow Mason Jar Cold Brew Kit

What it comes with:

  • Organic cotton CoffeeSock Cold Brew Filter, created by Cuppow
  • 32-ounce mason jar

How it works:

  1. If this is your first time using the CoffeeSock, make sure to boil it before you use it.
  2. Take your CoffeeSock and put it inside the mason jar. Fold the open end of the sock over the top of the jar, so it creates a nice opening for coffee grounds.
  3. Add three ounces of coarsely ground coffee into the sock.
  4. Grab 24 ounces of cold water. Add some of your cold water to let the grounds bloom, just like you do with a pour over.
  5. Add the remaining water into the jar.
  6. Close up the CoffeeSock using the built-in tie, so it’s nice and tight to make sure no grounds end up in your coffee.
  7. Stick it in the fridge for 12 hours or up to a day to brew.
  8. When the time is up, take out the CoffeeSock, squeeze it out and pour yourself a cold cup of coffee! (This makes a concentrated cup, so if it’s too strong for your taste, add water or milk. Enjoy!)

P.S. Go ahead and drink it straight from the mason jar—we’re Seattle Coffee Gear, after all, we won’t judge.

Latte Art University

Latte Art UniversityCongratulations! On behalf of Seattle Coffee Gear and the faculty of the School Of Coffee Extraction, we are pleased to offer you admission to the Ph.D. program at Latte Art University.

That’s right folks! Gail is going to Latte Art University and you get go along for the ride. We teamed up with Max from Spotted Cow Coffee Company to bring to you a full week of Latte Art training! Max has been a barista with Spotted Cow for quite some time now, even venturing into the Barista Competition Circuit!

In this week long course, Max and Gail will explore everything you need to know in order to produce excellent latte art. (Hint: It begins even before you take the milk out of the refrigerator!)

Max will demonstrate how to produce some of the basic latte art shapes, including the heart and the rosetta! He will also be discussing the best alternative milks out there for latte art, as well as sharing some tips and tricks to producing great latte art on a single boiler machine!

So grab your frothing pitchers and a bag of freshly roasted coffee and practice alongside Gail as she goes through the program here at Latte Art University.

Subscribe to our YouTube channel so you don’t miss a lesson! And as always, thanks for watching!



Morning Maintenance: Programming a PID

Time and temperature. If you break down the essentials of a good cup of coffee/shot of espresso you will arrive at two variables: time and temperature.Silvia PID

It doesn’t matter how fresh your coffee is or how expertly roasted it was. If your brewing time and temperature are not correct, you end up with something you don’t want to drink. So what’s the best way to control those two variables? With a PID of course.

Especially on a single boiler machine, where the boiler temperature will fluctuate between brew temp and steam temp, a PID will help you dial in a delicious shot of espresso, every time.

In the Morning Maintenance video below Gail will show you how to program your PID on the Rancilio Silvia. The PID’s we install on the Silvia will allow you to control the brew temperature, pre-infusuion time, pre-infusion wait time, and brew time.

Once you know how to program your machine, it’s fun to experiment with different temperatures and times for the same coffee. Each variable will bring out different flavors in your cup! Yum!

Be sure to subscribe to our channel for more videos! Subscribe to our channel by clicking here!


Ask Gail: Bitter and Sour Espresso Shots!

Sour EspressoBitter and sour espresso shots, oh my! Getting that perfect espresso shot takes time and practice. But knowing what to taste for and what adjustments to make goes a long way to pulling that perfect shot.

Espresso shots can have two extremes, either an overly bitter shot or a very sour shot. Both of which are very easy to recognize. But how do you go about fixing the off flavors? We asked Gail to give us the run down.

So if you espresso shot tastes sour check out the video below to find out the cure!


Does your espresso shot taste overly bitter? Watch the following video for some helpful tips!


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