We think everyone's had this experience: their coffee tastes bitter. Often, this bitterness is associated with poor quality. But is that really true? Or are the bitter compounds in coffee perhaps not so bad after all, and even beneficial to our health? In our weekly blog post, we delve into the world of bitter compounds in coffee and invite you along for the ride. Enjoy!
Why does coffee taste bitter?
The culprit is the so-called bitter compounds. These natural compounds—antioxidants to be precise—are not inherent in the coffee beans themselves, but are formed during roasting! This is also why decaffeinated coffee can taste bitter. The rule is: the darker the roast, the more bitter compounds it contains.
Caffeine, by the way, has nothing to do with the bitterness in coffee, as is often mistakenly assumed. However, other factors can influence the bitterness. For example, a particularly large number of bitter compounds are extracted from the coffee grounds when you prepare your coffee and espresso with a portafilter machine. This is due to the high pressure. Similarly, more bitter compounds develop when roasting Robusta beans than when roasting Arabica beans. Therefore, espresso with a higher Robusta content is often preferred for coffee and milk specialties: its chocolatey notes are perfectly suited for this.
Bitter coffee: A sign of quality?!
Many people think of bitter coffee as a pitch-black swill. But Is it true that only low-quality coffee tastes bitter? As already described, the bitter compounds in coffee develop during roasting, so bitter coffee in itself isn't necessarily a particularly bad or good quality indicator. A pleasant bitter note, on the other hand, is a characteristic of many high-quality coffees. The taste of bitter compounds can provide clues about the origin, growing conditions, and harvesting methods – pretty cool, right?
However, whether someone prefers a mild or slightly bitter coffee is always subjective. Individual preference depends on many factors, such as genetics and cultural influences!
Are bitter substances healthy?
Studies actually suggest that bitter substances can promote digestion and thus have a positive effect on metabolism. So they not only improve taste, but are also healthy in moderation!
And what can I do if the coffee tastes too bitter?
Not every bitter note is intentional or a culinary highlight. Sometimes, the coffee and its preparation simply need to be adjusted.
- Use high-quality coffee. Ideally, from us, of course ;)
- Check how fresh your coffee is. If it's older than a year, it can taste bitter.
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Check the fineness of your coffee grounds. Coffee grounds that are too fine can also distort the taste.
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Check the quantity. Did you perhaps use too little coffee grounds? Yes, you read that right! If there's too little coffee grounds, they're exposed to too much water and more bitter compounds are extracted.
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Check your water temperature. Perhaps your water is too hot, which is why your coffee tastes burnt and bitter. An ideal temperature is between 92 and 96 degrees Celsius.
In summary, bitter compounds in coffee are an important component of every cup. Whether you particularly like them or not is entirely up to you. However, you shouldn't dismiss them, as bitter coffee can be a truly delightful taste experience. Try and experiment with different coffees from various growing regions, using diverse cultivation and processing methods, roasts, and brewing techniques. Bitter compounds are essential for many beverages and allow sweet, fruity aromas to truly shine! Coffee is incredibly diverse and fascinating – which is why it's our favorite drink!
Your SIMON&BEARNS Team
Bitter substances in coffee: Discover the complexity of the taste
We think everyone's had this experience: their coffee tastes bitter. Often, this bitterness is associated with poor quality. But is that really true? Or are the bitter compounds in coffee perhaps not so bad after all, and even beneficial to our health? In our weekly blog post, we delve into the world of bitter compounds in coffee and invite you along for the ride. Enjoy!
Why does coffee taste bitter?
The culprit is the so-called bitter compounds. These natural compounds—antioxidants to be precise—are not inherent in the coffee beans themselves, but are formed during roasting! This is also why decaffeinated coffee can taste bitter. The rule is: the darker the roast, the more bitter compounds it contains.
Caffeine, by the way, has nothing to do with the bitterness in coffee, as is often mistakenly assumed. However, other factors can influence the bitterness. For example, a particularly large number of bitter compounds are extracted from the coffee grounds when you prepare your coffee and espresso with a portafilter machine. This is due to the high pressure. Similarly, more bitter compounds develop when roasting Robusta beans than when roasting Arabica beans. Therefore, espresso with a higher Robusta content is often preferred for coffee and milk specialties: its chocolatey notes are perfectly suited for this.
Bitter coffee: A sign of quality?!
Many people think of bitter coffee as a pitch-black swill. But Is it true that only low-quality coffee tastes bitter? As already described, the bitter compounds in coffee develop during roasting, so bitter coffee in itself isn't necessarily a particularly bad or good quality indicator. A pleasant bitter note, on the other hand, is a characteristic of many high-quality coffees. The taste of bitter compounds can provide clues about the origin, growing conditions, and harvesting methods – pretty cool, right?
However, whether someone prefers a mild or slightly bitter coffee is always subjective. Individual preference depends on many factors, such as genetics and cultural influences!
Are bitter substances healthy?
Studies actually suggest that bitter substances can promote digestion and thus have a positive effect on metabolism. So they not only improve taste, but are also healthy in moderation!
And what can I do if the coffee tastes too bitter?
Not every bitter note is intentional or a culinary highlight. Sometimes, the coffee and its preparation simply need to be adjusted.
In summary, bitter compounds in coffee are an important component of every cup. Whether you particularly like them or not is entirely up to you. However, you shouldn't dismiss them, as bitter coffee can be a truly delightful taste experience. Try and experiment with different coffees from various growing regions, using diverse cultivation and processing methods, roasts, and brewing techniques. Bitter compounds are essential for many beverages and allow sweet, fruity aromas to truly shine! Coffee is incredibly diverse and fascinating – which is why it's our favorite drink!
Your SIMON&BEARNS Team