Brewing Perfection: How to Banish Bitterness from Your Coffee

If your coffee tastes bitter, it’s likely due to over-extraction, where too much of the coffee's soluble compounds are drawn out during brewing, often caused by brewing for too long or using water that's too hot. This process releases not just the pleasant flavours but also the harsh, bitter compounds, overpowering the natural sweetness and complexity of the coffee.

The grind size can also play a significant role in bitterness, as overly fine coffee grounds expose more surface area to water, accelerating extraction and leading to an imbalance in flavours. Opting for a coarser grind and adjusting the brewing time can help strike the right balance, ensuring you extract only the desirable flavours.

Another common culprit is the coffee-to-water ratio; using too much coffee relative to water can lead to a concentrated, bitter brew, while too little coffee results in over-extraction as the water works harder to extract flavour. Sticking to a standard ratio, such as 1:15 or 1:16, can create a smoother and more enjoyable cup.

The quality of your beans and their roast profile also significantly impact bitterness, as darkly roasted beans naturally have more bitter compounds due to their extended roasting process. Experimenting with lighter roasts and ensuring you use fresh, high-quality beans can reveal a world of flavours without the bitterness.

In essence, fixing a bitter coffee requires a combination of tweaks, including grind size, brewing time, water temperature, and bean selection, allowing you to transform your cup into a smooth, aromatic experience that's anything but bitter.