Full transcript
0:00Let's troubleshoot your espresso. If you
0:02pull your shot and it gushes out really
0:04fast like this, that means you need to
0:06grind a lot finer. But if it's going
0:08really slow or barely dripping out at
0:10all, that means you need to adjust your
0:12grind size coarser. A good visual cue is
0:14the flow of honey. That's what we want
0:16our espresso to look like as it's
0:18flowing into the cup. So, we can adjust
0:19our grind size until we get a flow of
0:21espresso that resembles that smooth
0:23flowing honey. And that will be a good
0:25start. But even if it looks perfect, it
0:27still might not taste perfect. If your
0:29espresso is tasting overly bitter,
0:31you'll want to adjust your grind size a
0:33little bit coarser. And if it's tasting
0:34sour, you should adjust your grind size
0:36a little bit finer until you get a good
0:38result. And if no matter what you do,
0:40your espresso keeps coming out watery
0:42and weak looking like this, it's
0:43probably because you're using lowquality
0:45grocery store coffee that was roasted a
0:47really long time ago. The best thing you
0:49can do is get some highquality coffee
0:51from a local specialty roaster that has
0:53a very recent roast date. Then you'll be
0:55able to pull shots of espresso that both
0:57look and taste really good.