How can I improve my coffee brew? It always tastes bitter

How can I improve my coffee brew? It always tastes bitter

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

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Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Florencia y Fortunata: A Café Empowering Women in Peru

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Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]

How can I improve my coffee brew? It always tastes bitter

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]

How can I improve my coffee brew? It always tastes bitter

Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


Book Review: From Nerd to Pro, by Patrik Rolf

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Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…

How can I improve my coffee brew? It always tastes bitter

How can I improve my coffee brew? It always tastes bitter

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

How can I improve my coffee brew? It always tastes bitter

Hi folks, I'm hoping someone can help give me some guidance on how brew better coffee. My goals are to maximize aroma and minimize bitterness. I feel like I'm doing something wrong. I buy fresh (within ~1 week of roasting) medium-roast beans which I store it in an air-tight coffee container (I never replace the little C02 valve though), and it lasts me about a week (the coffee tastes pretty bad by the end of the week after I open the bag). I have the strength figured out (grounds to water ratio). I grind it roughly in the middle of the fine to course settings dial (very slightly more towards the coarse). I then brew it in a regular cheap Walmart coffee brewer. Because I only brew one cup for myself, if I just put the pot under the coffee maker and let it brew, there's so little water in my one cup that all of the grounds won't even come in contact with the water. For this reason, I remove the pot from the coffee maker and let the hot water accumulate inside the basket for a few minutes, stir it with a spoon and then put the coffee pot in place to let it drop into the pot.

The coffee is okay, but it's never as good as when I get the same drip coffee brewed from the coffee shop I get it from. I suspect that some of the culprits might be:

​

  • Coffee beans just aren't fresh enough 1 week after roasting
  • Grind setting
  • Letting the coffee sit in the basket for a few minutes, causing over-extraction
  • Perhaps the water temperature is off in the cheapo Walmart coffee maker

That's all I can think of.. maybe I should just measure the water temperature myself, switch to pour-over and increase the grind coarseness (and therefore also increase the quantity of beans)? Anything else I'm missing?

Thank you!

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How can I improve my coffee brew? It always tastes bitter

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

How can I improve my coffee brew? It always tastes bitter

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