Coffee for beginners: The most common mistakes and how to avoid them
You've finally treated yourself to a good coffee machine, bought some exciting beans – and yet the coffee still tastes somehow "off"? You're not alone. Many beginners find that there's often a world of difference between their expectations and the result. The good news: In almost all cases, it's not the beans or the machine that are to blame – but rather avoidable mistakes in the preparation.
In this article, we'll show you the most common beginner mistakes – and how to correct them step by step. This way, you'll soon be making barista-quality coffee at home.
Errors in purchasing and storage
1. You're buying the wrong coffee
Many beginners opt for inexpensive supermarket beans or pre-ground coffee. The problem is that industrially processed coffee is often over-roasted, too old, or unevenly processed. The result: a flat, bitter, or burnt taste.
Better: Buy freshly roasted specialty coffee – ideally from a local roastery. Pay attention to the roasting date (not the best-before date).
2. You're storing your coffee incorrectly.
Coffee is sensitive to oxygen, light, and moisture. Storing it in opened packaging or in transparent storage jars causes it to quickly lose its aroma.
Better: Store the beans in an airtight, dry, and dark place. Special coffee containers with a valve or dark screw-top jars are ideal.
Preparation errors – regardless of the method
3. The grind size is not right
One of the most common causes of bad coffee is the incorrect grind. Too fine – and the coffee tastes bitter. Too coarse – and it tastes sour or watery.
Better: Adjust the grind size to the brewing method:
-
French Press : coarse
-
Filter coffee : medium
-
Espresso : fine
Experiment, experiment gradually – and pay attention to throughput times and taste.
4. You underestimate the water quality
Tap water often contains too much lime, chlorine, or too few minerals – all factors that can distort the taste.
Better: Use filtered water with medium hardness. Ideally, the total hardness should be around 100–150 ppm (equivalent to 6–8 °dH).
5. Your water temperature is too high or too low
Water that is boiling hot extracts bitter substances. Water that is too cold hardly extracts any – the coffee tastes weak or sour.
Better: Use water at 92–96 °C. If you don't have a kettle with a temperature setting: Wait about 30 seconds after boiling.
6. You work without scales.
Those who measure their coffee by "eyeballing it" will not achieve consistent quality. A teaspoon is not a reliable unit.
Better: Use a digital precision scale. For filter coffee, for example, the brew ratio is 1:16 (e.g., 18 g of coffee to 288 ml of water).
Errors in individual brewing methods
7. French Press: ground too finely, brewed for too long
Typical: The coffee tastes bitter and has a lot of sediment. This is due to a grind that is too fine and a brewing time that is too long.
Better: Grind coarsely (about like coarse sea salt) and press after exactly 4 minutes. Then transfer immediately – otherwise the coffee will continue to brew.
8. Hand filter: incorrect pouring technique
Some pour the water too quickly or too narrowly – this leads to channeling and uneven extraction.
Better: Pour in a circular motion from the inside out. Moisten the paper filter beforehand with hot water – this removes the paper taste and pre-warms the filter.
9. Espresso machine: Channeling due to poor puck preparation
Those who tamp unevenly, grind too coarsely, or use too much/too little coffee grounds risk an unbalanced espresso with little crema.
Better:
- Distribute the coffee grounds evenly in the sieve.
- Tamp with even pressure
- Keep an eye on the extraction time (ideally about 25–30 seconds for a double espresso)
Common mistakes every beginner makes
10. More coffee = more flavor?
Many believe that the more coffee, the more intense the flavor. But over-extraction makes the taste bitter and unpleasant.
Better: Stick to the recommended brew ratio and adjust the grind size or brewing time instead.
11. "Milk hides everything"
Some people use a lot of milk to "save" the flavor. That's a makeshift solution – and not a delicious experience.
Better: Ensure a good base – then the milk complements the coffee instead of covering it up.
12. Technology alone does not make good coffee.
An expensive machine is no guarantee of good coffee. Without knowledge, it's of little use.
Better: Focus on the basics. Invest in a good grinder and practice with what you have.
This is how you improve in the long term.
Document your brewing experiments
Keep a simple brewing log: bean, grind size, dose, water, time – and taste. This will help you recognize patterns and progress.
Change only one parameter per attempt.
Many people make the mistake of changing everything at once. Then you never know what actually made the difference.
Better: Change, for example, only the grind size – and observe the effect carefully.
Connect with each other
Whether online forums, social media or barista workshops: exchanging ideas with other coffee fans provides input, motivation and new perspectives.
The Simon & Bearns Barista Seminar – your next step as a coffee lover
You've now learned about many common mistakes – and know what really matters when it comes to making good coffee. But reading alone doesn't replace practice. That's precisely where our Barista Basic Seminar comes in.
What to expect in the seminar
Our course is specifically aimed at beginners who want more than just better coffee: You will receive practical knowledge, direct access to professional equipment – and the opportunity to identify and correct your own mistakes under the guidance of experienced baristas.
Course content:
-
Understanding the technology: How do espresso machines and grinders work?
-
Puck management: From the right grind to perfect distribution
-
Optimizing extraction: What does a well-pulled espresso taste like – and how can you spot mistakes?
- Frothing milk & first latte art exercises
-
Error analysis in practice: We show you what channeling is – and how you can avoid it.
The course is compact (2 hours), effective, and deliberately limited to small groups. This ensures you receive intensive support and immediate feedback.
Who is the course suitable for?
For all those who...
- own or wish to purchase a portafilter espresso machine
- no longer want to experiment blindly
- Want to know how good coffee is made – reproducibly, day after day?
- Want to not just drink coffee, but understand it.
Location: Our roastery in a relaxed, personal atmosphere
Duration: 2 hours
Group size: Max. 6 people
Here you can book your place directly in the Barista Basic course
Conclusion: Taste grows from mistakes.
If you're just starting out in the world of good coffee, you'll discover that there are many paths to success – but also many pitfalls. Most mistakes don't happen due to carelessness, but rather a lack of knowledge. And that's precisely what can be changed.
Why mistakes are part of life
Whether it's too fine a grind, the wrong water temperature, or uneven tamping – these are all typical beginner mistakes that almost everyone makes. They are not a sign of failure, but rather your personal entry into a craft that requires precision, attention, and a willingness to learn.
Those who are willing to observe, question, and analyze will develop an increasingly better sense of what tastes right over time. And that is precisely the difference between someone who simply "brews coffee" and a home barista.
What you can do now
-
Start with a structured approach: Keep a written record of your brewing experiments. Even simple tables can help you identify patterns.
-
Make targeted changes: Never change everything at once. Test one variable – grind size, amount, time – and observe how it affects the taste.
-
Work cleanly and consciously: Good coffee is always also a matter of care – from grinding to cleaning the machine.
-
Exchange ideas: Forums, local groups or courses will help you learn faster and with more enjoyment.
And above all: Be patient
The good news: The difference between average and truly great coffee often lies in the small details. And you'll get to know these details better with every cup of coffee – especially if you proceed systematically and don't rely on chance.
Investing in knowledge – whether through articles like this one, courses, or conscious practice – pays off twice: through better taste and greater enjoyment in preparation .
Coffee for beginners: The most common mistakes and how to avoid them
Coffee for beginners: The most common mistakes and how to avoid them
You've finally treated yourself to a good coffee machine, bought some exciting beans – and yet the coffee still tastes somehow "off"? You're not alone. Many beginners find that there's often a world of difference between their expectations and the result. The good news: In almost all cases, it's not the beans or the machine that are to blame – but rather avoidable mistakes in the preparation.
In this article, we'll show you the most common beginner mistakes – and how to correct them step by step. This way, you'll soon be making barista-quality coffee at home.
Errors in purchasing and storage
1. You're buying the wrong coffee
Many beginners opt for inexpensive supermarket beans or pre-ground coffee. The problem is that industrially processed coffee is often over-roasted, too old, or unevenly processed. The result: a flat, bitter, or burnt taste.
Better: Buy freshly roasted specialty coffee – ideally from a local roastery. Pay attention to the roasting date (not the best-before date).
2. You're storing your coffee incorrectly.
Coffee is sensitive to oxygen, light, and moisture. Storing it in opened packaging or in transparent storage jars causes it to quickly lose its aroma.
Better: Store the beans in an airtight, dry, and dark place. Special coffee containers with a valve or dark screw-top jars are ideal.
Preparation errors – regardless of the method
3. The grind size is not right
One of the most common causes of bad coffee is the incorrect grind. Too fine – and the coffee tastes bitter. Too coarse – and it tastes sour or watery.
Better: Adjust the grind size to the brewing method:
Experiment, experiment gradually – and pay attention to throughput times and taste.
4. You underestimate the water quality
Tap water often contains too much lime, chlorine, or too few minerals – all factors that can distort the taste.
Better: Use filtered water with medium hardness. Ideally, the total hardness should be around 100–150 ppm (equivalent to 6–8 °dH).
5. Your water temperature is too high or too low
Water that is boiling hot extracts bitter substances. Water that is too cold hardly extracts any – the coffee tastes weak or sour.
Better: Use water at 92–96 °C. If you don't have a kettle with a temperature setting: Wait about 30 seconds after boiling.
6. You work without scales.
Those who measure their coffee by "eyeballing it" will not achieve consistent quality. A teaspoon is not a reliable unit.
Better: Use a digital precision scale. For filter coffee, for example, the brew ratio is 1:16 (e.g., 18 g of coffee to 288 ml of water).
Errors in individual brewing methods
7. French Press: ground too finely, brewed for too long
Typical: The coffee tastes bitter and has a lot of sediment. This is due to a grind that is too fine and a brewing time that is too long.
Better: Grind coarsely (about like coarse sea salt) and press after exactly 4 minutes. Then transfer immediately – otherwise the coffee will continue to brew.
8. Hand filter: incorrect pouring technique
Some pour the water too quickly or too narrowly – this leads to channeling and uneven extraction.
Better: Pour in a circular motion from the inside out. Moisten the paper filter beforehand with hot water – this removes the paper taste and pre-warms the filter.
9. Espresso machine: Channeling due to poor puck preparation
Those who tamp unevenly, grind too coarsely, or use too much/too little coffee grounds risk an unbalanced espresso with little crema.
Better:
Common mistakes every beginner makes
10. More coffee = more flavor?
Many believe that the more coffee, the more intense the flavor. But over-extraction makes the taste bitter and unpleasant.
Better: Stick to the recommended brew ratio and adjust the grind size or brewing time instead.
11. "Milk hides everything"
Some people use a lot of milk to "save" the flavor. That's a makeshift solution – and not a delicious experience.
Better: Ensure a good base – then the milk complements the coffee instead of covering it up.
12. Technology alone does not make good coffee.
An expensive machine is no guarantee of good coffee. Without knowledge, it's of little use.
Better: Focus on the basics. Invest in a good grinder and practice with what you have.
This is how you improve in the long term.
Document your brewing experiments
Keep a simple brewing log: bean, grind size, dose, water, time – and taste. This will help you recognize patterns and progress.
Change only one parameter per attempt.
Many people make the mistake of changing everything at once. Then you never know what actually made the difference.
Better: Change, for example, only the grind size – and observe the effect carefully.
Connect with each other
Whether online forums, social media or barista workshops: exchanging ideas with other coffee fans provides input, motivation and new perspectives.
The Simon & Bearns Barista Seminar – your next step as a coffee lover
You've now learned about many common mistakes – and know what really matters when it comes to making good coffee. But reading alone doesn't replace practice. That's precisely where our Barista Basic Seminar comes in.
What to expect in the seminar
Our course is specifically aimed at beginners who want more than just better coffee: You will receive practical knowledge, direct access to professional equipment – and the opportunity to identify and correct your own mistakes under the guidance of experienced baristas.
Course content:
The course is compact (2 hours), effective, and deliberately limited to small groups. This ensures you receive intensive support and immediate feedback.
Who is the course suitable for?
For all those who...
Location: Our roastery in a relaxed, personal atmosphere
Duration: 2 hours
Group size: Max. 6 people
Here you can book your place directly in the Barista Basic course
Conclusion: Taste grows from mistakes.
If you're just starting out in the world of good coffee, you'll discover that there are many paths to success – but also many pitfalls. Most mistakes don't happen due to carelessness, but rather a lack of knowledge. And that's precisely what can be changed.
Why mistakes are part of life
Whether it's too fine a grind, the wrong water temperature, or uneven tamping – these are all typical beginner mistakes that almost everyone makes. They are not a sign of failure, but rather your personal entry into a craft that requires precision, attention, and a willingness to learn.
Those who are willing to observe, question, and analyze will develop an increasingly better sense of what tastes right over time. And that is precisely the difference between someone who simply "brews coffee" and a home barista.
What you can do now
And above all: Be patient
The good news: The difference between average and truly great coffee often lies in the small details. And you'll get to know these details better with every cup of coffee – especially if you proceed systematically and don't rely on chance.
Investing in knowledge – whether through articles like this one, courses, or conscious practice – pays off twice: through better taste and greater enjoyment in preparation .