Table of Contents
Using the Wrong Water Temperature
The ideal water temperature for brewing coffee is between 90 and 96 degrees Celsius. Water that’s too hot (over 96 degrees Celsius) leads to over-extraction, which makes the coffee bitter. Water that’s too cold (below 90 degrees Celsius), on the other hand, leads to under-extraction, which makes the coffee taste flat and weak. This mistake is particularly common because many commercial drip brewers never reach the ideal temperature (194 to 205 degrees Fahrenheit) for perfect coffee. Water in this range extracts the most flavor from the beans.
Getting the Grind Size Wrong
A grind that’s too fine leads to over-extraction, which makes the coffee bitter. The finer particles have a larger surface area, which quickly penetrates the water and extracts too many bitter compounds and unwanted flavors. Meanwhile, a grind that’s too coarse leads to under-extraction, where not enough aromas and oils are extracted from the coffee beans. The key to brewing a great cup of coffee is consistency, and if your little grinds are not all the same size, some will be over extracted, some will be under extracted, and the result will be, well… shit coffee. This is why blade grinders are such a problem for home brewers.
Ignoring Coffee-to-Water Ratios
A typical ratio for brewing filter coffee is 1:15 to 1:17, meaning 1 gram of coffee is used for 15 to 17 grams of water. This ratio ensures a balanced extraction and a harmonious flavor. Too little coffee to water results in a weak, watery taste, while too much coffee creates an overly intense and bitter flavor. To achieve the perfect ratio, it’s important to accurately weigh the coffee and water. The golden ratio for coffee, the ratio that tends to produce the most balanced cup, is 1:18, meaning 1 part coffee to 18 parts water. According to brewing guidelines, a commonly cited golden ratio is approximately 1:18 – 1 gram of coffee to every 18 grams of water. This standard was originally developed for batch brewing, recommending 55 grams of coffee per liter of water to achieve a well-balanced extraction.
Using Stale Coffee Beans
Fresh beans, measured by both how long it’s been since the beans were roasted and the time elapsed since grinding the beans, are imperative. The highest quality beans are all but useless if stale. If those beans are stale, the water quality poor, the brewing temperature low, or your equipment dirty, you will have wasted money on those expensive beans. Lesser quality yet freshly roasted beans, ground before use, will almost certainly be superior to a higher quality sample that is stale. Roasted coffee beans are at their peak flavor within a couple of weeks of roasting. As time passes, the beans release carbon dioxide and oils, leading to a loss of flavor and aroma. Stale beans will produce a weak, dull, and less flavorful cup, regardless of how you brew them.
Poor Water Quality
When you brew a cup of coffee, nearly 98% of the final product is water. Coffee is made with just beans and water, which means that the coffee you brew is typically comprised of around 1.15-1.35% dissolved solids and approximately 98.65-98.85% water. Water quality plays a considerable role in brewing a great cup of coffee. Tap water with high mineral content or impurities can affect extraction and result in an undesirable taste, sometimes perceived as burnt. Hard water, in particular, disrupts the delicate balance of flavors. Using filtered water or a dedicated coffee water solution can elevate the overall flavor of your brew and eliminate any harsh aftertastes caused by poor water quality.
Neglecting Equipment Cleaning
Clean your coffee pot, filter holder, and other utensils regularly. Deposits of old coffee oil and coffee grounds can impair the taste of fresh coffee and lead to a bitter cup. Regular cleaning ensures that old residues don’t affect the flavor. When coffee is brewed, the coffee grinds release oils and soluble compounds which, even with paper filters, leave residue in your coffee making equipment which will build up over time and can become rancid and/or add unwanted flavors in each batch of coffee you brew. One of the tell tale signs that your coffee equipment needs cleaning is that all of your coffee, no matter what the roast profile or freshness, will have a more charred and bitter taste to it.
Incorrect Brewing Time
The total brewing time should be approximately 2-3 minutes. A shorter brewing time will result in under-extraction, where not enough flavors are released, resulting in a weak taste. A longer brewing time, on the other hand, will result in over-extraction, which will make the coffee bitter. Use a stopwatch or timer to accurately monitor the brewing time and ensure consistent extraction. For example, if you are brewing a 12oz (340g) pour-over, your goal should be to finish brewing in or around 3 minutes. Please note that 3 minutes is average, but it does not mean you should be shooting for 3 minutes on every brew. Testing anywhere between 2:30 – 4:00 minutes will give you vastly different results.
Using Pre-Ground Coffee
Pre-ground coffee is generally more prone to producing watered-down coffee compared to freshly ground beans. Once coffee beans are ground, they begin to lose their volatile aromatic compounds and flavor more rapidly. Pre-ground coffee, having already been exposed to oxygen, will likely be stale by the time you brew it, resulting in a weaker and less flavorful cup. Furthermore, the grind size of pre-ground coffee may not be optimal for your specific brewing method. Always grind coffee beans right before brewing to extract the maximum flavor. Here at Chamberlain Coffee all of our blends are freshly roasted and one hundred percent organic.
Improper Coffee Storage
Improper storage is one of the most common culprits when coffee tastes burnt. When coffee is exposed to light, moisture, or air, it oxidizes much faster, ruining its natural oils and inviting unpleasant, stale flavors. Preserve your coffee’s freshness by storing it in an airtight, opaque container at room temperature. You’ll want to avoid the fridge or freezer, as this introduces moisture that can affect the quality of your beans or grounds. The primary reason is that whole beans have a longer shelf life than ground coffee. Roasted whole beans contain carbon dioxide, which prevents oxidation and staling, and they can keep for about two weeks at room temperature.
Not Preheating Equipment
Preheating the pot: The hot water preheats the coffee pot, which helps keep the brewing temperature constant during the brewing process. Clean your coffee pot, filter holder, and other utensils regularly. Cold brewing equipment can cause the water temperature to drop during extraction, leading to under-extraction. When using paper filters, pre-wetting them with hot water helps to remove any papery taste and ensures a cleaner cup of coffee. This step also warms up your brewing vessel, maintaining consistent temperature throughout the brewing process.
Using Blade Grinders
Before you read any further: if you’ve been using a blade grinder for your coffee beans, you’ve been making the most common coffee grinding mistake that exists. Do NOT grind your coffee beans with a blade grinder. Doing so is WORSE than buying pre-ground coffee. Yes, worse. The downside of a blade grinder is that it creates coffee particles of different sizes; in the process of grinding beans to a medium or coarse texture, some particles inevitably become fine and powdery. When the coffee particles are all different sizes, they have different extraction rates, resulting in an uneven-tasting cup. Additionally, the friction of the blade creates heat, which can damage the flavor of the beans.
Rushing the Brewing Process
Many home brewers try to speed up their morning coffee routine, but patience is crucial for proper extraction. The three most important factors across any brewing method are time, temperature, and ratio (coffee to water). Without understanding each one of these pieces, you will be playing a guessing game on why your coffee is not coming out the way you intended. For pour-over methods, the pouring technique can significantly impact the extraction. Aim for a slow, steady, and even pour, saturating all of the coffee grounds. Rushing through the bloom phase or pouring water too quickly prevents even saturation and leads to inconsistent extraction.
Not Measuring by Weight
Most coffee aficionados use scales to avoid any mistakes. Measuring by weight is more accurate. Since not all coffee beans are the same size or weight, volume measurements can vary. Most people who are serious about brewing coffee, use a scale to weigh the grounds. After a bit of practice, you’ll get a feel for the right ratio and may not have to use the scale, but at the beginning, a scale will ensure precision and repeatability. Volume measurements using tablespoons or scoops can vary dramatically depending on the grind size, bean density, and how tightly packed the coffee is.
Conclusion
Coffee brewing at home has exploded in popularity, with home coffee brewing has become increasingly popular, with drip coffee being one of the most common at-home brewing methods. However, many home brewers unknowingly sabotage their own coffee through simple mistakes. The good news is that most of these issues are easily fixable with the right knowledge and attention to detail. From using proper water temperature and grind size to maintaining clean equipment and storing beans correctly, each element plays a crucial role in your final cup. Remember that brewing great coffee is both an art and a science – it requires understanding the fundamentals while leaving room for experimentation and personal preference. What’s your biggest coffee brewing challenge?