Mini-lesson: 6

Sour espresso? Fix it step by step:

• Baseline recipe: 20 g in, 36 g out, 27–30 s.
• If the shot runs too fast — make the grind slightly finer.
• Time is normal but it’s still sour — raise brew temperature by 1 °C.
• If sweetness isn’t developing — check the yield; it may be too low.

Test one change at a time and log the balance of acidity, sweetness, and bitterness.

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