Why does my coffee taste bad?!

There are several factors that can contribute to the less-than-ideal taste of your morning coffee. From the type of beans you choose to the water quality and brewing method, a multitude of variables can influence the flavour and aroma of your coffee. In this blog post, we will explore the common culprits behind a less-than-pleasant coffee experience, helping you identify and rectify the reasons why your coffee might taste bad!

Whether you're a seasoned coffee enthusiast or just looking to improve your daily cup, understanding these factors can lead to a more enjoyable and satisfying coffee-drinking experience. Our top-class barista, Phil, explains more:

Cheap Beans?

Let's talk robusta for a second. There are two types of coffee beans; arabica and robusta. Robusta is a cheaper bean grown at low altitudes. It has double the amount of caffeine content of Arabica and gives it that caffeine hit that you find in instant coffee and large chains of coffee shops.

Large chains (we're looking at you, 'Bucks) use lots of robusta in their blends to maximise their profits. The robusta bean has much less flavour generally than arabica. Flavours with notes of dark chocolate, nuts and whiskey are typically found in Robusta, among others. Robusta coffee has a bold, deep flavour with little to no acidity.

Coffee Therapy Roasters do not use robusta in any blend – we love maximising flavour, not profits!

Over roasted?

A roaster's job is to get the best possible flavours out of the coffee beans. If a roaster wants to achieve a floral or fruity flavour, he or she would roast to a light/medium level. A medium roast would achieve more chocolate flavours, while a medium/dark roast would bring out nuts, dark chocolate and sweet flavours, such as caramel. After reaching higher temperatures, the beans will begin to lose their sweetness, and a "burnt" flavour will be apparent. Tar, leather and smoke are examples of coffee being over-roasted.

Over-extracted or under-extracted?

Over-extraction is when too many coffee beans are being used to brew your coffee, whether it is too much in your basket on your espresso machine or too much grind in your V60.

Under-extracted coffee won't have the sweetness and slight bitterness needed for balance and will have a sour taste.

In an espresso machine, the longer the pour time, the more bitter the coffee will taste.

The job of a barista is to find the balance between sweet and bitter flavours to achieve a fantastic-tasting coffee.

Temperature?

If the temperature of the water passing through the coffee grinds is too hot, then your coffee will taste burnt. The optimum temperature is 90c - 96c (just under boiling point).

Grind Size?

The finer the grind size, the longer it will take for the water to pass through the coffee resulting in being over-extracted, as mentioned earlier.

And, of course, the opposite is true. The courser the grind, the quicker the water will pass through, meaning a weak, bitter-tasting coffee.

Cleanliness?

Coffee oils and old grinds in the machinery will make a fabulous coffee taste horrific if the equipment is not cleaned and maintained correctly. This includes the water filter. Make sure to give your coffee equipment a good ole' clean before you start making coffee magic.

We hope this has helped your pursuit to perfect a great cup of coffee. By being mindful of your coffee beans, their freshness, the water you use, cleanliness and the brewing process, you can greatly enhance the flavour of your coffee.

So, the next time you take that first sip of your coffee and wonder why it tastes off, remember that with a little knowledge and some thoughtful adjustments, you can elevate your coffee game and savour a truly exceptional brew every morning.

Cheers to the pursuit of the perfect cup!