Why Your Dose Control Isn’t the Problem—It’s the Beans
⏱ 1 min read The Short Version A sour, thin espresso isn’t due to your grind—it’s the beans’ age, roast, or storage, which can’t be fixed by tweaking equipment. Swap to a trusted blend to reveal the real culprit. In This Article Grind Settings Are Only Part of the EquationThe Beans Are the Weak Link If your espresso is sour and thin, the problem isn’t your grinder. It’s the beans. A family member’s “gifted” batch keeps yielding under-extracted shots, despite tweaking grind settings, preinfusion times, and water temps. You’re not alone. Many baristas struggle when their equipment seems perfect but…