Question 1

Why does my coffee taste bitter?

Accepted Answer

Bitter coffee is caused by over-extraction. Fix it by coarsening your grind, lowering water temperature (aim for 90–94°C), shortening brew time, or reducing the coffee dose. Dark roasts are also more prone to bitterness — try a lighter roast.

Question 2

Why does my coffee taste sour?

Accepted Answer

Sour coffee is caused by under-extraction. The water has not dissolved enough of the coffee's compounds. Fix it by grinding finer, increasing water temperature, extending brew time, or using more coffee. Very light roasts can also taste sour if not brewed at higher temperatures.

Question 3

Why is my coffee weak and watery?

Accepted Answer

Weak coffee means either the dose is too low (use more coffee), the grind is too coarse (grind finer for better extraction), or there is too much water relative to coffee (decrease ratio from 1:17 to 1:15). For espresso, check your yield — a watery espresso usually needs a finer grind.

Question 4

Why does my espresso taste burnt?

Accepted Answer

Burnt espresso is caused by over-extraction or water that is too hot (above 96°C). Check your machine's brew temperature, loosen your grind slightly, and ensure your portafilter is clean. Using a very dark roast also increases the risk of a burnt, ashy taste.

Question 5

Why does my pour over drip too slowly?

Accepted Answer

Slow drip through a pour over means the grind is too fine, the filter is clogged, or you are using too much coffee. Coarsen your grind by a few steps. Total brew time for a V60 should be around 3–4 minutes for 20g of coffee.

Question 6

Why does my coffee taste flat and lifeless?

Accepted Answer

Flat coffee usually means stale beans. Coffee is best within 2–6 weeks of its roast date. Also check your grinder — blade grinders produce uneven grinds that extract poorly. Upgrading to a burr grinder is the single best improvement for flavour quality.

The Brew Doctor