How to Fix What’s Wrong with Your Coffee

It’s difficult enough to locate matching socks first thing in the morning, much alone troubleshoot a bad cup of coffee. Some issues need more than a re-brew, although many can. Here’s a brief guide to recognizing and fixing common coffee flaws. While these suggestions apply to most filter brewing techniques, they do presume you’re beginning with excellent quality water (filtered, not distilled) and uniformly ground coffee.

Sour Taste

Under extraction Sour coffee hasn’t had enough time to extract, resulting in not only “weak” but also sour flavor. If the coffee you’re drinking lacks natural sweetness, full mouthful, and a well-rounded taste profile, it’s an undeveloped, under extracted cup.

Solution: ad grind time To get more soluble coffee particles into your cup, either let it soak longer or grind it more. A coarse grind will take longer to remove than a finer grind. Regain your grind and try again. (Alternatively, steep your coffee for longer—compare the resultant taste and stick to those boundaries.)

But… Espresso made too soon after roasting might have a sour taste.

Espresso coffee has this “fresh”, harsh, acidic taste because the CO2 gases haven’t exited and enabled the beans to soften. While this taste is present in extremely fresh filter coffee, it is amplified in espresso.

Bitter Taste

Is it bitter? You’ve probably over-extracted. If you have a French press, keep some coffee steeping in it for an hour or so after brewing to learn about over extraction. Leaving the water/coffee in contact with the grinds for an hour should provide a bitter, jittery-inducing sludge. Now you get it. This is like forcing you to smoke a whole pack of cigarettes at once.

Adjust grind or time Like under extracted coffee, the easiest answer is to groundless. In this scenario, coarsening your grind slows extraction and allows you to obtain the perfect taste balance. Or try reducing the extraction time to see if it works.

Stale, flat taste

Stale coffee may be caused by under extraction or a low brew temperature, but it’s always wise to double-check your Technivorm Moccamaster. Do you grind your coffee before brewing it? Some days before brewing? Have you seen the entire bean? As coffee matures and is exposed to air, it loses nuance of taste, body, and acidity. Stale and flat coffee are inevitable when keeping or grinding coffee for a long time.

Solution: Focus on grinding and storing A low-end hand-grinder with conical burrs will price you about $40. Worth it! Make your youngster do the work. After opening a new bag of coffee, use it within a week to ten days, keeping it as tightly packed as possible.

Other Off Flavors

Here are a few reasons why coffee tastes awful: bad coffee, bad water, uneven particle size (from a blade-style coffee grinder), filthy coffee equipment, strong flavor from paper or other coffee filters, and bad luck. Beans with a foul ferment taste or Rwandan Potato Defect are unusual, although they do happen. Check your settings, make sure your approach is as excellent as it can be, and what if you don’t succeed at first? Retry.

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