Many people attribute coffee’s bitterness to caffeine, but scientists say it really only accounts for 15% of the taste. Two chemical compounds in coffee are developed as a result of roasting, which are actually antioxidants that also cause the bitterness observed by people.
Do you keep on getting a bitter taste with your coffee? If you’re using high quality coffee, but still get a bitter taste, then you must be doing something wrong in your coffee making technique. Find out below what could be causing this taste in your coffee.
Experts say that three causes could be the underlying factors as to why your coffee tastes bitter. You probably used water that is overly hot, or you used the wrong size for grinding, or you possibly over-extracted your coffee.
You used overly hot water
Using too hot water with your coffee grounds will result in the extraction of the bitter compounds within the beans. This is why coffee shops never really serve customers with coffee that is scaldingly hot. Good quality machines also let you control the temperature of the water for the same reason.
If you’re using the machine, it should be able to let you control temperature between 92 and 96 degrees Celsius. If you’re plunging, after boiling, let the kettle sit for one minute or a couple of minutes so that the temperature will be reduced a little before you put it over your coffee grounds.
You used the wrong size for grinding
Many coffee suppliers offer their wares in three different grinds. There are plunger grinds, whole beans, and espresso grinds.
Plunger grinds are of a coarser grind that makes it suitable for plunging. This grind is not suitable for espresso as the water will pass in a quicker manner.
Espresso grinds offer a finer product that is designed for use in espresso machines and other types of espresso makers.
Whole beans require you to grind them, having their proper grind size so that they will fit with your coffee machine.
You over-extracted your coffee
Over-extraction of your coffee means that you put too much water into your coffee grounds. Once you’re done extracting the coffee shot, you have to stop your machine from putting more water through the used grounds. After the extracted shot, the water will draw compounds deep within the grounds, which are actually very bitter – and are not at all that drinkable.
If your machine allows you to extract a long black, then what you might get is a cup of particularly bitter coffee. To get a longer amount of coffee without the bitter taste, put the coffee shot from your machine into your cup, and then add some more hot water for more volume. This would work best for flat whites, lattes and more. This way, you’ll get milder and sweeter coffee.
Avoid these coffee-making mistakes to keep the bitterness away. This will then help you enjoy the wonderful flavors of your favourite blend from Coffee Galleria, without the bitter pang brought on by these slipups.