Hey now, if you brew espresso properly, it's sweet. not bitter. Coffee grounds release the sweeter-tasting chemicals early in the steep. When you steep longer you release bitter flavors. The challenge is steeping long enough that it doesn't taste watery, but not so long it becomes bitter. How espresso works, you tightly pack very finely ground beans and force pressurized hot water through them. It's meant to quickly draw out the sweet flavors without getting the bitter. If you get the fineness of the grounds, don't overpack them, and set the water temp right, it comes out sweet and creamy. Delicious!