Without a doubt, a bitter cup of black coffee can be a terrible way to start the day. So how do you make your black coffee not bitter?
It is interesting to find that coffee is always correlated with bitterness. Coffee’s main attributes consist of bitterness, acidity, and body. Bitterness on its own is not an attractive flavor. It is not always a desirable and appreciated word in the specialty world of coffee. Good coffee should taste sweet and pleasant; it should be balanced and delicious.
What is bitterness?
Bitterness is one of the sensory perceptions of taste, which gives a strong and sharp sense of flavor that is disliked by most people. It can be unappealing to picky eaters because it is one of the flavor profiles that people are notably sensitive to.
According to Thomas Hofmann, a professor of food chemistry and molecular sensory science at the Technical University of Munich in Germany, a substance called chlorogenic acid lactones is the culprit of bitterness in coffee.
Is bitterness a bad thing?
As humans, we generally reject food or drinks with a bitter taste. Although bitterness often gets a bad reputation, it can be used to create appreciative and welcoming flavor palates in conjunction with other flavors. In fact, coffee might get too sour or too sweet if there is no reconciliation of bitterness. A tiny amount of bitterness can bring out a more vibrant and diverse flavor complexity, provided that the bitterness is within a reasonable amount. While bitterness can sound important in a good cup of coffee, you will realize that bitterness is far away from the dominant taste. The keyword here is balance.
Why does coffee have a bitter taste?
There are two main reasons why bitterness exists in coffee.
Coffee roasts
Green raw coffee beans are not bitter by themselves. The bitterness is formed during the coffee roasting process caused by chlorogenic acid lactones in response to environmental changes. Generally speaking, the longer the roasting time, the more bitter the beans become.
Extraction
Coffee extraction plays another critical role in determining the quality of your cup of coffee. It is, however, not just merely the process of dissolving ground coffee with hot water, but it requires the right skills and knowledge to get it right. There are several aspects to consider in the process of coffee extraction, which includes coffee grind size, water temperature, and brewing time. Remember that extraction is to achieve an overall balance.
How do you make black coffee not bitter?
1. Use a lighter roast coffee bean
Darkly roasted coffee beans are the most bitter. So light to medium roasted coffee is more likely to taste less bitter. Going with a different roast for your coffee is the best way to lessen the presence of chlorogenic acid lactones.
2. Choose a different variety of coffee
Robusta coffee has more caffeine than Arabica coffee and is therefore much more bitter. With Arabica coffee beans, you can make coffee with less bitterness and more intense flavor despite a higher retail price.
3. Adjust the grind size to be coarser
A too finely ground coffee can reduce the flow rate of water and increase the water contact time. The finer particles will over-extract and raise the risk of a bitter cup of coffee.
4. Lower the water temperature
Water temperature is essential in the brewing process because if your water is too hot, you risk an over-extraction, causing a bitter cup. The water temperature between 195°F and 205°F is ideal for optimal coffee extraction. Higher water temperature will accelerate the extraction and increase the dissolution rate, thus leaves your coffee bitter.
5. Adjust the brewing time
Brew time, or contact time, varies on different brewing methods. Choose the right one so you can capture the aroma and good coffee oil that release from the coffee beans during extraction. Shorter brewing time leads to only the good compounds to be released, whereas prolonged brewing time can lead to an excessive bitter taste.
6. Use fresh whole coffee beans
The freshness of coffee beans is also a very important factor to consider. Freshly roasted coffee beans contain all the aromas and flavors. The moment roasted beans are exposed to the air, they begin to degrade and lose its flavor. It is recommended to consume the coffee beans within 14 days of roasting.
7. Use a different brewing method
Coffee brewing is not a one-size-fits-all process and can be brewed in several different methods. Some coffee works better in a Moka pot, others in a French press. Experiment with the different brewing methods to find your preferred outcome.
Bitterness is not always a bad thing, but it can be a problem if bitterness becomes assertive and conceals others. A cup of delicious coffee should be fragrant and mellow; it should make people happy. So if you are experiencing a problem with bitterness in your coffee regularly, it is time to readjust the variables mentioned above or to reconsider the way you brew.
Eventually, you will find a well-brewed cup of coffee that tastes just right.
