The Morning Brew Blues: Taming Bitterness for a Smoother Start

Question: How can I adjust my brewing method to get a less bitter cup of coffee on a busy morning?

The pursuit of a perfect cup of coffee, especially when time is of the essence, often involves a delicate balance of flavors. Bitterness, a common culprit in an unappealing brew, can be managed with strategic adjustments to your brewing method [7]. Understanding the factors that contribute to bitterness can empower you to craft a smoother, more enjoyable cup, even on the busiest mornings.

Grind Size Matters

One of the most impactful adjustments you can make to reduce bitterness is to alter your coffee grind size. A finer grind increases the surface area of the coffee grounds, leading to faster extraction. If your coffee tastes bitter, especially with methods like pour-over or drip, it could indicate over-extraction, often exacerbated by too fine a grind [7, 8]. Conversely, a coarser grind slows down the extraction process, allowing for the release of more desirable flavor compounds before the bitter ones dominate. For a less bitter cup, consider moving to a coarser grind, particularly if you’re currently using a fine or medium-fine setting.

The Sweet Spot of Water Temperature

Water temperature plays a critical role in how soluble compounds are extracted from coffee grounds. While hot water is generally used for brewing, excessively high temperatures can lead to over-extraction and an increase in bitterness. Studies suggest that medium roast coffees yield higher concentrations of certain compounds that can influence taste compared to dark roasts [8]. For filter coffee brews, the degree of roast and extraction yield are key factors influencing caffeine content, and by extension, flavor profiles which can be impacted by bitterness [7]. Aiming for a water temperature in the range of 195-205°F (90-96°C) is a common recommendation for optimal extraction. If your coffee consistently tastes too bitter, slightly lowering the water temperature by a few degrees might help mitigate this.

Brew Time: The Duration of Extraction

Brew time is intrinsically linked to grind size and water temperature. A longer brew time allows for more compounds to be extracted from the coffee grounds. While some compounds contribute to desirable flavors like sweetness and fruitiness, others, when extracted excessively, can lead to bitterness [6]. For methods like immersion brewing, sensory analysis has shown how flavor profiles change over time, with certain notes being more prominent at different stages of extraction [6]. On a busy morning, resist the urge to let your coffee brew for an extended period, especially with finer grinds or hotter water, as this can easily lead to over-extraction and a bitter outcome. Shorter brew times, in conjunction with appropriate grind size and temperature, can help you achieve a more balanced cup.

Considering Brew Method Variations

Different brewing methods inherently have different extraction dynamics. Cold brew, for instance, utilizes time and cold water to extract coffee compounds, resulting in a typically less acidic and less bitter profile compared to hot brewing methods [6, 8]. While cold brewing requires a longer preparation time, the resulting concentrate can be a time-saver on busy mornings. If you’re using a standard hot brew method and find it consistently bitter, exploring cold brew or even a room-temperature brew might offer a solution, as these methods can alter the extraction of bitter compounds [6].

Conclusion

Reducing bitterness in your morning coffee doesn’t require a complete overhaul of your routine. By making targeted adjustments to your grind size, water temperature, and brew time, you can significantly influence the flavor profile of your cup. Experimenting with these parameters, even slightly, can lead to a noticeably less bitter and more enjoyable start to your day. Remember that coffee is a complex beverage, and subtle changes in your brewing method can yield delightful results.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Jiexin Liang, Mackenzie E Batali, Catherine Routt, William D Ristenpart, Jean-Xavier Guinard — Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time. — 2024-Aug-20 — https://pubmed.ncbi.nlm.nih.gov/39164402/ [7] — Zachary R Lindsey, Joshua R Williams, James S Burgess, Nathan T Moore, Pierce M Splichal — Caffeine content in filter coffee brews as a function of degree of roast and extraction yield. — 2024-Nov-25 — https://pubmed.ncbi.nlm.nih.gov/39582028/ [8] — Megan Fuller, Niny Z Rao — The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee. — 2017-Dec-21 — https://pubmed.ncbi.nlm.nih.gov/29269877/