Why Is My Espresso Too Acidic? (Causes & Easy Fixes)

Why does your espresso taste so sour?

When I first started pulling shots on my Barista Express, I expected rich, balanced espresso with a smooth finish. Instead? Pure sourness. Every sip had that sharp, tangy bite that made me question what I was doing wrong.

I tweaked my tamping technique, adjusted the water temperature, and even switched to filtered water but nothing worked. No matter what, my espresso kept turning out way too acidic.

I was about ready to give up when it finally hit me: Maybe the issue wasn’t my technique, but the beans themselves. I had been using a bright, high-acidity Ethiopian single-origin coffee that wasn’t the right fit for what I wanted.

If you’ve ever struggled with overly acidic espresso, don’t worry you’re not alone! In this guide, you’ll discover why espresso can taste too acidic, common mistakes that cause it, and simple fixes to get a balanced and flavorful shot every time.

Key Takeaways

• Acidity is a natural part of espresso but should be balanced. Light and medium roasts retain more acidity, while dark roasts are smoother and less acidic.
• Under-extraction is the most common reason for overly acidic espresso. If your shot pulls too fast, try using a finer grind, increasing your dose, or ensuring your water temperature is between 195-205°F.
• Your choice of coffee beans and water quality matters. Fresh, high-quality beans from lower-acid regions like Brazil or Sumatra, along with filtered water, can help create a smoother espresso.
• Small adjustments can fix acidity without changing beans. Tweaking brew ratios, tamping pressure, or pre-infusing your espresso can help reduce acidity and bring out a more balanced, flavorful shot.

Why Is Espresso Naturally Acidic?

Ever taken a sip of espresso and noticed a bright, almost citrusy tang? That’s acidity at work!

But before you start thinking acidity is a bad thing, let’s clear something up. Actually, acidity is what gives coffee its lively, complex flavors. Without it, espresso would taste flat and dull, missing the vibrant notes that make each sip interesting.

Coffee Origins and Acidity

Certain coffee beans, especially single-origin varieties from regions like Ethiopia, Kenya, and Colombia, naturally have higher acidity.

These beans are often prized for their fruity or floral tasting notes. Usually, this makes them a favorite among specialty coffee lovers.

For instance, Central American coffees, like those from Guatemala or Costa Rica, also have a crisp acidity that gives them a refreshing bite.

On the other hand, beans from regions like Brazil, Sumatra, or India generally have lower acidity. If you’re not a fan of tangy espresso, trying coffee from these origins might be a great way to tone it down.

How Roast Level Affects Acidity?

Lighter roasts retain more of the coffee’s natural acidity because the roasting process hasn’t broken down as many of the acidic compounds.

Medium roasts still have some acidity but are more balanced, while dark roasts lose a lot of their acidity in favor of deep, smoky, and bitter flavors.

That’s why if you prefer a lower-acid espresso, switching to a darker roast might be a simple fix.

For instance, many Italian-style espressos use dark roasts because they create a smoother, less acidic shot.

Acidity Is Good—But It Needs Balance

At the end of the day, acidity in espresso isn’t necessarily a problem. Instead, it’s all about balance. A good shot should have just the right amount of acidity to create a well-rounded flavor without overpowering or making your mouth pucker like you just bit into a lemon.

But if your espresso tastes too acidic, other factors might be at play. So now, let’s talk about what might be going wrong and how to fix it.

Causes of Overly Acidic Espresso & How to Fix Them

If your espresso tastes overly acidic, there’s a good chance something in your brewing process is off. So let’s go through the most common causes and, more importantly, how to fix them!

1 – Under-extraction (Shot Pulling Too Fast)

If your espresso is brewing too quickly, under 20 seconds, it isn’t extracting enough of the sugars and deeper flavors that balance acidity. This leads to a shot that’s sharp and sour, missing its full-bodied richness.

How to Fix It?

• Adjust your grind size finer to slow down the water flow.
• Make sure your shot pulls within the 25-30-second range. This allows enough time for full extraction.

2 – Water Temperature Too Low

Espresso needs hot water to extract a well-rounded flavor. If your water temperature is too low, the coffee won’t extract properly. This leaves behind too much acidity and not enough sweetness or bitterness.

How to Fix It?

• Set your espresso machine’s temperature to 195-205°F (90-96°C)(this is the sweet spot for extraction).
• Preheat your portafilter and cup to help maintain consistent heat during brewing.

3 – Using a Light Roast Coffee

Light roast coffee naturally contains more acidity than medium or dark roasts. If you’re using a light roast, expect brighter, tangier notes. While that’s not necessarily bad, it can be overwhelming if you prefer a smoother shot.

How to Fix It?

• Try switching to a medium or dark roast for a richer, less acidic espresso.
• Experiment with different coffee origins. For instance, Brazilian or Sumatran beans tend to have lower acidity.

4 – Poor Coffee-to-Water Ratio

If your espresso shot is too diluted, the flavors might lean more toward the acidic side rather than being balanced. A weak shot often means not enough coffee was used or too much water passed through the grounds.

How to Fix It?

• Stick to the 1:2 ratio for every 1 gram of coffee, aim for 2 grams of espresso output.
• Adjust your dose if needed 18-20g of coffee for a double shot is a solid starting point.

5 – Low-Quality or Stale Beans

Even if you’re doing everything else right, stale or low-quality beans can make your espresso taste off. For instance, old beans lose their balance over time. Sometimes leaving behind a sharp and unbalanced acidity.

How to Fix It?

• Use freshly roasted beans within 2-4 weeks of roasting for the best flavor.
• Store beans in an airtight container, away from light, heat, and moisture.

6 – Poor Tamping Pressure

If you tamp inconsistently or with too little pressure, water flows through the coffee unevenly. This leads to under-extraction, which, you guessed, brings out more acidity.

How to Fix It?

• Apply a consistent 30 lbs of pressure when tamping.
• Make sure the surface is even and level so water flows through properly.

7 – Water Quality Issues

Believe it or not, the water you use can affect how acidic your espresso tastes. Tap water with a high acidity level or poor mineral balance can throw off the flavor.

How to Fix It?

• Use filtered water with a balanced mineral content for the best results.
• Consider using a water test kit to check pH levels and adjust accordingly.

Note: You can balance your espresso’s acidity and enjoy a smooth and flavorful shot by making small tweaks to your grind size, brewing temperature, and coffee choice.

How to Balance Espresso Acidity for a Smoother Taste?

If your espresso tastes too sharp and tangy, don’t worry. You don’t have to ditch acidity completely. The key is balance. You want just enough brightness to better the flavor without overwhelming the cup. So here are some simple tweaks:

Fix	What It Does	How to Do It
Use a slightly longer extraction time	Enhances sweetness and rounds out acidity.	Adjust your grind slightly finer to slow down the shot. Aim for 25-30 seconds of extraction time.
Blend different roast levels	Creates a more complex and balanced flavor.	Try mixing medium and dark roasts to soften acidity while keeping depth.
Try a lower-acid coffee variety	Some coffee origins naturally have less acidity.	Opt for Brazilian, Sumatran, or other lower-acid beans for a smoother taste.
Pre-infuse your espresso shot	Helps with even extraction, reducing sharp acidity.	If your machine allows it, pre-infuse for 5-7 seconds before full extraction.
Experiment with alternative brewing ratios	A slightly higher water-to-coffee ratio can smooth out sharp notes.	Instead of a standard 1:2 ratio, try 1:2.5 for a more mellow cup.

I suggest playing around with these tweaks, and you’ll start noticing a richer, more enjoyable espresso with just the right amount of acidity!

Last Thoughts

Have you struggled with acidic espresso before? Tried any of these fixes? Let me know in the comments if you have any questions or if you’re still battling sharp, sour shots. I’d love to help you and with that voilà!