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Shot Troubleshooter
Bad shots are almost never mysterious — they're just under-extracted, over-extracted, or unevenly extracted. Pick what your shot is doing and get a diagnosis plus fix-it steps for your next pull.
What's wrong with your shot?
Fix it — do these in order:
A note before you change everything
Change one variable at a time — usually grind size first. If you change the grind, the dose, and the tamp all at once, you'll never learn which one fixed it. Pull a shot, taste, adjust one thing, repeat. That's dialing in, and our dial-in guide walks you through the whole method.
The paid shortcut — totally optional
Want the whole process explained with pictures?
This tool is free, and it always will be. If you'd also like the full walkthrough — your first shot from start to finish, a flowchart for when shots taste off, milk basics, and a cheat sheet for the fridge — that's the 15-page Quick-Start Guide. It's $6, it downloads instantly, and there's nothing else to buy afterward.
Troubleshooting FAQ
Can a shot really taste sour and bitter at the same time?
Yes — it's the classic signature of channeling. Water finds a weak path through the puck, so part of the coffee over-extracts (bitter) while the rest under-extracts (sour). Better puck prep, especially a WDT tool, usually fixes it.
How do I know if it's the beans or my technique?
Rule out beans first: they should be roasted within the last month and ground just before brewing. If fresh beans still taste off across several grind settings, it's technique — usually grind size or puck prep.
What does a good shot actually taste like?
Balanced: sweetness up front, no harsh sourness or drying bitterness, with a syrupy body. It won't taste like drip coffee — expect intensity, and judge by balance rather than strength.