Nothing is worse than taking your first sip out of an aromatic cup of coffee but getting disappointed by its overly bitter flavor. Not quite how you would want to start your day, right?
While some coffee fans love that kind of intensity in their brewed beverage, many of us have not acquired that courage yet. We usually want our coffees to be smooth and friendly on the palate while giving that gentle kick of bitterness.
It’s a common scenario to ponder why your coffee tastes terrible as you gulp that unpleasant batch. And while coffee does naturally taste bitter, brewing with the proper techniques will bring you more than just that unpleasant taste.
We’ve listed the main culprits for why your coffee tastes bitter and some helpful tips on fixing them.
1. OVER-EXTRACTION OF THE COFFEE
Aside from the kind of coffee and the brewing method you’re using, many other factors affect your cup of joe extraction. This includes the brew ratio, rate of the pour, and brewing time. Experimenting with these factors is an important step to get the flavor you desire.
BREW RATIO
More often than not, using an incorrect coffee-to-water ratio results in a bitter end cup.
The standard brew ratio is 1:16, wherein one gram of coffee is 16 milliliters of water. Using too much water will result in a weaker and bitter cup. The additional liquid would extract the extra unpleasant compounds left in the coffee. Meanwhile, pouring too little would result in an unpleasant, sharp flavor.
It is vital to ensure that the brewing water has enough time to break down the sugars to balance out the acids but not too much time to extract unwanted flavor. We’ll talk more about the brewing time below.
RATE OF POUR
How fast the water is poured over the coffee grounds also affects extraction. Generally, when the flow rate is too fast, the coffee has an unpleasant, sour flavor. On the other hand, when the water is poured too slowly, you get an over-extracted coffee, and the bitter components may overpower your final cup.
The rate of pour during the brewing of the coffee is highly dependent on what kind of brewer you have. Unfortunately, household coffee makers and other automatic brewing equipment give you no control over the pour rate. But, if you notice something unusual about the water flow, perhaps repairs or maintenance are needed.
In any case, keeping the pour rate uniform throughout the brewing process will also help lessen the turbulence on the coffee that may result in inconsistent flavors on your cup.
BREWING TIME
Depending on the type of brew you’re making, the coffee grounds and water mix for different periods. With a French press, steeping time usually takes about four to five minutes. In comparison, brewing with an automatic coffee maker or a pour-over takes about three minutes.
Overexposing your coffee grounds to water would most likely cause over-extraction. As mentioned before, this would result in a harsh, bitter taste. You have to time your brewing accordingly to extract only the most decadent flavors into your cup. A good rule of thumb is that coarse coffee grinds take longer to extract, and finer grounds need only a few minutes at best—more on that below.
2. WRONG COFFEE GRANULE SIZE
The kind of coffee grinds you use primarily affect the flavor of the coffee. Grinding your beans too coarse will risk extracting too little flavor from your coffee, giving it a flat and sour character. On the other hand, grinding them too fine could make your brew excessively bitter and hollow as it speeds up the rate at which water seeps through the grounds.
With that being said, it’s important to note the brewer you’re using and test out which grind size can bring out the coffee’s sweet spot. For instance, you will need coarser coffee for a French press so that granules wouldn’t get through the mesh filter. Meanwhile, finer grounds should be used in pour-overs for better extraction since the paper filter can absorb some flavors during brewing.
Regardless of the brewing method, you can make your grind size a little coarser than required if you want to tone down your coffee’s bitterness.
3. UNSUITABLE BREWING WATER
Generally, coffee is brewed using off-the-boil, filtered water. However, since coffee is 95 percent water, you should be meticulous with the temperature and type of water you use. Water plays a significant part in your coffee’s taste.
WATER TEMPERATURE
Ideally, the water you use in brewing should fall between 195 to 205 degrees Fahrenheit (90 to 96 degrees Celsius). Brewing with cooler temperatures will allow the bitterness of the coffee to become more prominent in your cup.
A great tip when heating your brewing water is to let it come to a full boil. Then, remove it from the heat and wait for about 30 seconds before making coffee. This will ensure the best temperature for your brew and, in turn, will make a better-tasting cup.
Using an electric kettle will also help maintain your brewing water at its optimum temperature.
WATER HARDNESS
Soft water contains sodium ions, while hard water has various dissolved minerals such as calcium, magnesium, and lime. Ideally, you should use a type of water with the right balance of minerals to make your coffee taste its best.
Bottled spring water and filtered water make the best brews. In contrast, the lack of mineral content in distilled water makes it hard to extract flavors from the coffee and result in a flat end cup. If you’re using tap water to brew your coffee, have it filtered first for the best results. Finally, while alkaline water will reduce the acidity of your coffee, it will also add a distinct taste to it.
4. FRESHNESS OF YOUR BEANS
The freshness of the coffee beans also plays a crucial factor in ensuring a delicious cup of joe. Stale, old coffee beans can result in a bitter-tasting cup.
As a general rule, the peak freshness of a bag of whole bean coffee stays for about three weeks after the roasting. Beyond that timeframe, the oils and sugar in the beans begin to escape leaving the bitter compounds behind. Always make sure to use fresh beans if you want a sweet, delicious java.
In addition, pre-ground coffee can develop bitter flavors 24 hours after grinding. That is why it’s always recommended that you purchase freshly roasted whole bean coffee. Only grind the amount of coffee you will use for your brew, not all at once.
One of the best ways to preserve the freshness of the coffee is to make sure you store the beans in a dry, cool place. You should also make use of air-tight, opaque canisters to keep them away from light, heat, moisture, and air.
5. DIRTY BREWING EQUIPMENT
Ensuring that your brewing equipment is always clean keeps you away from getting yesterday’s coffee into your present brew.
Keep your brewing equipment clean by scrubbing it with soap or baking soda. If you have a pour-over, this will help thoroughly remove coffee residues from the ridges inside the cone. Use a long-handled brush to make the glass carafes look spotless.
If you have a French press, disassemble it to clean the parts correctly, especially the mesh filter. Sanitize your coffee maker with clean, running water every after use to avoid coffee from drying out in the brewer.
Over time, water minerals also build up and accumulate on the interior of your brewing equipment and affect the flavor of your cup. Using a descaler to remove the present limescale will make sure you don’t overlook any residues.
6. THE ROAST IS NOT FOR YOU
Sometimes, it all boils down to your preferences. Most coffee packages have their specific roasting profiles printed on them. Make sure to check it out before falling in line at the register.
You should also know that dark-roasted coffees generally taste more bitter than lighter ones. So, if you hear that barista offering you a French or an Italian roast and you’re not a fan of charcoal-tasting coffee, simply say no. Try a couple of light or medium roasts for you to discover what coffee is right for you!
FINAL WORDS
Brewing coffee is a combination of art and science. Just like painting, you need to have the right components to create an excitingly colorful picture. And just like science, every observed phenomenon is explained by a corresponding theory.
Hopefully, this article helped you figure out what to do next so you wouldn’t have to deal with those bitter mornings again. Bring this knowledge to your next brewing journey. Also, remember to note the granule size, water-to-coffee proportion, the freshness of the grind, and water. For more tips on how to improve the taste of your coffee, check out out our blog post – 10 Clever Tips to Make Your Coffee Taste Better. Cheers to better-tasting (not bitter-tasting) coffee!
