What is a common mistake made by novice baristas when brewing espresso?

A common mistake made by novice baristas when brewing espresso is incorrect tamping pressure. Tamping is the process of compressing the coffee grounds in the portafilter before brewing, and it is crucial for achieving an even extraction. If the tamping pressure is too light, the water will flow through the coffee too quickly, resulting in a weak and under-extracted shot. Conversely, if the tamp is too hard, it can lead to over-extraction, creating a bitter taste.

Learning to apply consistent tamping pressure helps ensure that the water interacts evenly with the coffee grounds, which is essential for balancing flavor and strength in the espresso shot. Proper technique involves not only the pressure applied but also the evenness of the tamp across the coffee bed, as uneven extraction can further compromise the brew quality. Thus, developing a good tamping technique is critical for novice baristas in mastering the art of espresso brewing.

In contrast, using freshly roasted coffee, maintaining clean equipment, and measuring water accurately are essential practices that contribute positively to the espresso-making process and are often adopted by baristas who are mindful of their brewing technique.