Fixing Bitter Brews

Coffee is inherently bitter thanks to chlorogenic compounds dissolved within it, but that doesn’t mean it should make you cringe. Coffee that tastes overly bitter is likely over-extracted, which means it contains more of the ground coffee’s soluble material.

How to fix that? There are a few easy solutions. Try changing one variable at a time until you get coffee that makes you smile.

First, try a coarser grind. Grinds that are too fine can lead to coffee that tastes bitter, burned, or papery. Next, use slightly cooler water. Typically, water should be between 195 to 205 degrees, so play around within that range depending on your brew method and type of coffee. Third, use less water. Too much water and not enough grounds will pull bitter compounds out of your coffee and leave you with a cup that almost feels papery in your mouth. Fourth, try a shorter brew time. Giving your water less time to interact with your grounds prevents pulling out some bitter flavors.

The fun of coffee is experimenting with what works and what doesn’t work for you. Play around with the above recommendations and see if you can get coffee that’s balanced and has a bitterness that provides balance rather than a frown.