The presence of a scorched or bitter flavor profile in brewed coffee is a common issue stemming from several potential origins during the roasting or brewing phases. This undesirable taste can significantly detract from the overall coffee-drinking experience.
Understanding the factors that contribute to this specific off-flavor allows for better control over the brewing process and the selection of suitable coffee beans. Historically, identifying and mitigating these issues has been crucial for coffee professionals striving to deliver a high-quality product and maintain consumer satisfaction. Achieving optimal extraction, roast level, and water temperature are paramount in averting this flavor defect.
Subsequent sections will examine the specific causes of this flavor anomaly, focusing on elements such as over-extraction during brewing, excessively dark roasts, and the impact of water temperature, as well as potential equipment issues.
1. Over-extraction duration
Over-extraction during coffee brewing is a primary contributor to the development of a bitter, burnt taste. This phenomenon occurs when water remains in contact with coffee grounds for an extended period, resulting in the extraction of undesirable compounds beyond the optimal range. While initial extraction yields desirable acids, sugars, and oils that contribute to coffee’s characteristic flavor, prolonged exposure draws out less desirable bitter compounds, such as phenylindanes. These compounds impart a harsh, acrid flavor profile, often described as burnt, even if the coffee beans themselves are not over-roasted.
The impact of over-extraction duration is evident in various brewing methods. For instance, in a French press, allowing the coffee to steep for significantly longer than the recommended four minutes can lead to a noticeably bitter cup. Similarly, with drip coffee makers, if the water flow rate is too slow, the prolonged contact time results in over-extraction. Even with espresso, a shot pulled for an excessive duration will exhibit a markedly bitter and astringent taste. This underscores the importance of carefully controlling the brewing time or flow rate for each specific method.
In conclusion, managing extraction time is essential to avoid the development of a burnt taste in coffee. Monitoring and adjusting brew time based on grind size, water temperature, and brewing method are critical to ensuring optimal flavor extraction. Failure to do so results in the extraction of unwanted bitter compounds, thereby compromising the overall quality and palatability of the beverage.
2. Excessive roast level
Excessive roast level, specifically dark or over-roasting, is a critical factor contributing to a burnt flavor in coffee. During the roasting process, coffee beans undergo a series of chemical transformations that develop their characteristic flavors and aromas. However, extending the roasting time or increasing the temperature beyond optimal levels leads to the carbonization of sugars and other organic compounds within the bean. This carbonization produces compounds that impart a distinctly burnt, ashy, or bitter taste, irrespective of the brewing method employed. The correlation between excessive roast level and a burnt taste is direct: the darker the roast, the more pronounced the burnt flavor profile will be. For example, a French roast or Italian roast, known for their dark color and oily surface, inherently possess a noticeable burnt undertone compared to lighter roasts like a City or American roast.
The practical significance of understanding the link between roast level and burnt taste is evident in coffee bean selection. Coffee consumers and professionals can consciously choose lighter or medium roasts to avoid the burnt flavor associated with darker roasts. Furthermore, roasters themselves must carefully monitor the roasting process to prevent over-roasting. Employing precise temperature control, monitoring bean color, and utilizing sensory evaluation (cupping) are essential techniques for roasters to ensure that the coffee reaches its optimal flavor potential without developing a burnt character. This understanding extends to coffee preparation as well. While a lighter roast may tolerate slightly higher brewing temperatures or longer extraction times, a dark roast requires more careful handling to prevent exacerbating its inherent bitterness.
In summary, excessive roast level directly contributes to the perception of a burnt taste in coffee by inducing carbonization within the bean. Avoiding dark roasts or carefully managing the roasting process are crucial steps in mitigating this undesirable flavor. Selecting appropriate roast levels and employing proper brewing techniques allows for a more nuanced and enjoyable coffee experience, free from the harshness associated with over-roasted beans.
3. High brewing temperature
Elevated brewing temperatures are directly implicated in the extraction of undesirable bitter compounds from coffee grounds, contributing significantly to a flavor profile characterized as burnt. The ideal brewing temperature range typically falls between 195F and 205F (90C to 96C). When water temperatures exceed this range, the solubility of less desirable compounds, which contribute to bitterness and astringency, increases dramatically. This leads to an imbalance in the extracted components, overpowering the desirable acids, sugars, and oils that contribute to a balanced and flavorful cup. Therefore, high brewing temperatures are a critical component of the ‘burnt’ taste perception. A practical example is seen when using a coffee maker without precise temperature control; if the water overheats, the resulting brew frequently exhibits a noticeably bitter and harsh taste, even if the beans are not excessively dark-roasted.
The impact of high brewing temperature is amplified when coupled with other factors such as dark roasts or fine grind sizes. Dark-roasted beans already possess a higher concentration of bitter compounds; brewing them at elevated temperatures exacerbates the extraction of these compounds. Similarly, a fine grind size increases the surface area exposed to the water, further facilitating the extraction of unwanted components. Moreover, the type of brewing equipment used plays a role. Immersion brewing methods, such as French press or cold brew, are less susceptible to the negative effects of high temperature because the contact time is generally controlled separately. In contrast, pour-over methods or automatic drip brewers lacking temperature regulation are more vulnerable to temperature-related bitterness. In such cases, the excessive heat forces out the unwanted flavor creating burnt taste.
In summary, high brewing temperature directly promotes the extraction of bitter and astringent compounds from coffee grounds, resulting in a burnt or harsh flavor profile. Maintaining water temperatures within the recommended range is paramount to achieving optimal extraction and preventing the development of undesirable tastes. Controlling brewing temperature becomes even more critical when using darker roasts or finer grind sizes. Therefore, investing in brewing equipment with precise temperature control and consistently monitoring water temperature are essential practices for any coffee enthusiast or professional seeking to avoid the unpleasant experience of burnt-tasting coffee.
4. Stale coffee grounds
Stale coffee grounds are a significant contributor to a bitter, often perceived as burnt, flavor in brewed coffee. Freshly roasted coffee beans contain volatile aromatic compounds that contribute to a vibrant and complex flavor profile. However, upon grinding, these compounds begin to degrade through oxidation and evaporation. The longer the grounds are exposed to air, light, and moisture, the greater the loss of these desirable aromatics, resulting in a flat, dull taste. Furthermore, the degradation process produces undesirable compounds that contribute to a bitter and often acrid aftertaste, resembling a burnt flavor. The importance of freshness is highlighted when comparing a brew made with freshly ground beans to one made with grounds that have been sitting for even a few days; the difference in aroma, flavor complexity, and overall quality is immediately noticeable. A practical example is observed when pre-ground coffee, which has inherently lost freshness, is used; the resulting brew consistently exhibits a less desirable and often bitter flavor compared to coffee ground immediately before brewing.
The effect of stale coffee grounds can be mitigated to a degree by adjusting brewing parameters. However, such adjustments offer only limited compensation. While techniques like reducing brewing time or lowering water temperature may slightly reduce the extraction of bitter compounds, they cannot fully restore the lost aromatic complexity. The practical application of this understanding is evident in the recommendation to grind coffee beans immediately before brewing, and to store unused beans in an airtight container, away from light and moisture. Roasters often package coffee in valve-sealed bags to allow carbon dioxide to escape without letting oxygen enter, preserving freshness for a longer duration. This principle is crucial for both home brewers and commercial establishments seeking to deliver optimal coffee quality. Moreover, the rate of staling is influenced by the grind size; finer grinds, possessing a larger surface area, stale more rapidly than coarser grinds.
In summary, the use of stale coffee grounds is a direct cause of a burnt or bitter taste in brewed coffee. The degradation of volatile aromatic compounds and the formation of undesirable byproducts during staling significantly compromise the flavor profile. While brewing adjustments can offer some mitigation, the most effective strategy is to use freshly ground coffee beans and to store them properly to minimize oxidation and evaporation. This understanding is essential for achieving a high-quality and enjoyable coffee experience, free from the undesirable bitterness associated with staleness.
5. Dirty equipment residue
The accumulation of residue within coffee brewing equipment is a significant, and often overlooked, contributor to undesirable flavors, including a taste often described as burnt. Oils, mineral deposits, and stale coffee particles left behind from previous brews can degrade and impart off-flavors to subsequent batches. This contamination undermines the intended flavor profile, regardless of the quality of the coffee beans or brewing technique employed.
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Oil Rancidity
Coffee beans contain oils that, during brewing, are extracted and contribute to the beverage’s body and aroma. However, these oils can become rancid over time, especially when exposed to air and heat. Rancid oils clinging to the surfaces of carafes, filters, and brewing chambers impart a stale, bitter, and sometimes burnt flavor to freshly brewed coffee. Regular cleaning with appropriate detergents is crucial to remove these residues before they degrade the flavor.
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Mineral Scale Buildup
Water contains minerals that, upon repeated heating, can precipitate and form scale deposits within brewing equipment, particularly in water reservoirs and heating elements. These deposits not only reduce the efficiency of the equipment but also alter the pH and mineral composition of the brewing water. Such alterations can interfere with the extraction process, leading to a bitter and metallic taste, often misidentified as a burnt flavor. Descaling with vinegar or specialized descaling solutions is necessary to remove these mineral deposits and maintain optimal brewing conditions.
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Stale Coffee Particle Degradation
Small coffee particles can become trapped in crevices and filters within brewing equipment. Over time, these particles decompose and become breeding grounds for bacteria and mold. The byproducts of this decomposition can leach into subsequent brews, introducing musty, sour, and bitter flavors that negatively impact the overall taste. Thorough rinsing and scrubbing of all components are essential to remove these trapped particles and prevent the formation of undesirable flavors.
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Detergent Residue Interference
While cleaning coffee equipment is essential, the use of inappropriate detergents or incomplete rinsing can leave behind residues that interfere with the coffee’s flavor. Certain detergents contain strong chemicals that, even in trace amounts, can impart a soapy or chemical taste to the brewed coffee, masking the intended flavors and creating an unpleasant experience. It is imperative to use coffee-specific cleaners or mild detergents and to rinse thoroughly with clean water to eliminate any residual cleaning agents.
The presence of residue from oils, mineral deposits, and decaying coffee particles in brewing equipment directly affects the final taste of the coffee. Regular and thorough cleaning protocols are vital in preserving the integrity of the coffee’s intended flavor profile. Failure to maintain clean equipment results in off-flavors that are often mistakenly attributed to other factors, such as over-roasting or incorrect brewing techniques. Ultimately, clean equipment is a fundamental requirement for consistently producing high-quality coffee.
6. Incorrect grind size
Inappropriate grind size significantly impacts extraction efficiency and can lead to a bitter or burnt flavor in brewed coffee. The surface area of coffee grounds exposed to water directly determines the rate and extent of extraction. A mismatch between grind size and brewing method invariably results in either under-extraction or over-extraction, both of which negatively affect the final taste.
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Too Fine Grind
When coffee is ground too finely for a given brewing method, the increased surface area leads to over-extraction. Water permeates the grounds too quickly, drawing out bitter compounds, such as phenylindanes, in excessive amounts. This is particularly noticeable in drip coffee makers or French presses when using espresso-fine grounds. The resulting brew exhibits a harsh, astringent taste often perceived as burnt.
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Too Coarse Grind
Conversely, a grind that is too coarse results in under-extraction. Insufficient surface area prevents the water from effectively extracting the desired flavors and aromas. The resulting coffee is weak, sour, and lacks body. While not typically described as burnt, the lack of sweetness and balance can create an unpleasant and unsatisfying cup that may be perceived as flawed, indirectly leading to dissatisfaction.
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Inconsistent Grind Size
Even with the appropriate average grind size, inconsistencies in the particle size distribution can cause uneven extraction. Fines over-extract, contributing bitterness, while larger particles under-extract, leading to sourness. This combination results in a muddled and unbalanced flavor profile. High-quality burr grinders are crucial for achieving a consistent grind and avoiding these issues.
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Method Mismatch
Each brewing method requires a specific grind size to achieve optimal extraction. Espresso machines require a very fine grind to create sufficient pressure and resistance. Pour-over methods typically use a medium-fine grind to control flow rate. French presses necessitate a coarse grind to prevent sediment from passing through the filter. Using the wrong grind size for a particular method invariably leads to either over-extraction or under-extraction, with the former often manifesting as a burnt flavor.
The relationship between grind size and extraction is fundamental to brewing excellent coffee. Selecting the appropriate grind size for the chosen brewing method is critical for achieving a balanced and flavorful cup. In cases where the coffee tastes bitter or “burnt,” evaluating and adjusting the grind size is a necessary step in troubleshooting and improving the brewing process.
7. Water quality issues
Water quality exerts a significant influence on the final flavor profile of brewed coffee. The chemical composition of water interacts directly with coffee grounds during extraction, influencing the solubility and extraction of various flavor compounds. Impurities or imbalances in water chemistry can lead to undesirable tastes, including those perceived as burnt or bitter.
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Total Dissolved Solids (TDS)
TDS refers to the total concentration of dissolved minerals, salts, and organic matter in water. Water with excessively low TDS may lack the buffering capacity to properly extract desirable flavors, resulting in a flat or sour taste. Conversely, water with very high TDS can introduce its own flavors, masking the coffee’s inherent characteristics or contributing to a bitter or metallic aftertaste, often mistaken for a burnt flavor. Optimal TDS levels typically range between 75-250 ppm for coffee brewing.
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pH Level Imbalance
The pH level of water influences the extraction of acidic and alkaline compounds from coffee grounds. Water with a pH that is too high (alkaline) can neutralize the desirable acids in coffee, leading to a flat, muted flavor profile with increased bitterness. Conversely, water with a pH that is too low (acidic) can accentuate the sourness and brightness of coffee, potentially leading to an unbalanced and unpleasant cup. The ideal pH range for brewing water is typically between 6.5 and 7.5.
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Chlorine and Chloramine Contamination
Municipal water supplies often contain chlorine or chloramine as disinfectants. These chemicals, while effective at sanitizing water, can impart a distinct medicinal or chemical taste to brewed coffee. Even small concentrations of chlorine or chloramine can overwhelm the delicate flavors of coffee, resulting in a harsh or artificial taste that detracts from the overall experience. Filtration systems, such as activated carbon filters, are effective at removing these contaminants before brewing.
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Hardness and Mineral Composition
Water hardness, determined by the concentration of calcium and magnesium ions, can affect the extraction process. Excessively hard water can interfere with the extraction of desirable flavors and contribute to scale buildup in brewing equipment. Soft water, on the other hand, may lack the buffering capacity to adequately extract flavors. The specific mineral composition of water also influences the extraction process; for example, bicarbonates can neutralize acids and contribute to a dull or chalky flavor. Optimal water hardness varies depending on the specific coffee and brewing method.
In summary, water quality issues directly impact the flavor profile of brewed coffee, and imbalances in TDS, pH, chlorine levels, and mineral composition can all contribute to undesirable tastes, including bitterness or a perception of burnt flavor. Using filtered water or water with appropriate mineral content is crucial for achieving optimal extraction and a balanced, flavorful cup of coffee.
8. Improper storage conditions
Inadequate preservation of coffee beans or grounds significantly degrades flavor, potentially leading to a taste described as burnt or otherwise undesirable. The degradation process, accelerated by improper storage, introduces undesirable chemical changes within the coffee itself.
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Exposure to Oxygen
Oxygen is a primary catalyst in coffee degradation. Oxidation breaks down volatile aromatic compounds, responsible for the coffee’s distinct flavor and aroma. This process leads to a loss of desirable flavors and the formation of less desirable ones, often perceived as stale, woody, or even burnt. Storing coffee in airtight containers minimizes oxygen exposure, preserving flavor integrity. Vacuum sealing provides further protection against oxidation.
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Exposure to Light
Light, particularly sunlight and artificial light, accelerates the degradation of coffee oils and the breakdown of aromatic compounds. Light exposure initiates photochemical reactions that lead to off-flavors. Opaque containers shield coffee from light, retarding these reactions. Clear containers stored in dark locations offer some protection, but are less effective than opaque options.
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Exposure to Moisture
Moisture absorption triggers a cascade of negative effects. It promotes mold growth, introduces stale flavors, and accelerates the loss of desirable volatile compounds. Dry environments and airtight containers prevent moisture from entering the coffee. Desiccants can further absorb moisture, extending the shelf life of the coffee.
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Exposure to Heat
Elevated temperatures accelerate all degradation processes. Heat increases the rate of oxidation, volatilization of aromatic compounds, and the breakdown of coffee oils. Storing coffee in cool, dark locations minimizes the impact of heat. Avoid storing coffee near ovens, stoves, or other heat sources.
The confluence of oxygen, light, moisture, and heat under improper storage conditions drastically alters the chemical composition of coffee. The resulting flavor is often described as stale, bitter, or burnt, a stark contrast to the vibrant profile of properly stored coffee. Employing appropriate storage methods is essential for maintaining coffee quality and averting the development of these undesirable flavors.
9. Inadequate brewing method
The selection and execution of a coffee brewing method profoundly influences the final taste profile of the beverage. An inappropriate brewing method, mismatched to the coffee bean characteristics or improperly executed, can readily result in a bitter or burnt flavor, irrespective of the initial quality of the coffee.
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Mismatched Grind Size and Brewing Technique
A fundamental aspect of effective brewing is aligning the grind size with the chosen method. Using a fine grind in a French press, designed for coarse grounds, leads to over-extraction and a bitter taste. Conversely, a coarse grind in an espresso machine yields under-extraction, but can also cause scorching due to insufficient resistance, leading to a burnt flavor note. Each method demands a specific grind size for optimal extraction.
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Incorrect Water Temperature for the Method
Different brewing methods require different water temperatures to achieve ideal extraction. Using excessively hot water in a pour-over, for instance, can scorch the coffee grounds and extract bitter compounds, while using water that is too cool will result in under-extraction and a sour taste. Maintaining the appropriate temperature range for each method is essential to prevent both under- and over-extraction.
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Improper Immersion Time or Flow Rate
Brewing methods that involve immersion or controlled flow rates require precise timing. Over-steeping coffee in a French press, or allowing water to flow too slowly through a pour-over, results in over-extraction and a bitter, potentially burnt flavor. Shortening the brew time in these methods can sometimes compensate, but careful calibration of the brewing process is usually more effective.
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Insufficient Equipment Maintenance and Calibration
The performance of brewing equipment directly affects the quality of the final product. A poorly maintained espresso machine with incorrect pressure settings, or a drip coffee maker with a malfunctioning thermostat, can introduce inconsistencies that lead to over- or under-extraction. Regular cleaning, calibration, and preventative maintenance are crucial for consistent and proper brewing.
The influence of an inadequate brewing method on the resulting flavor cannot be overstated. By paying meticulous attention to grind size, water temperature, brewing time, and equipment maintenance, one can minimize the risk of a bitter or burnt taste and maximize the potential of the coffee beans.
Frequently Asked Questions
The following addresses common inquiries regarding factors contributing to a scorched or bitter taste in brewed coffee.
Question 1: Does darker roast always indicate a burnt flavor?
Not necessarily. While dark roasts inherently possess more pronounced bitterness due to extended caramelization, a properly executed dark roast should exhibit notes of chocolate or nuts, not solely a burnt taste. The roasting process requires meticulous control to avoid actual burning.
Question 2: Can water quality contribute to this taste, even with good beans?
Indeed. Impurities in water, such as chlorine or high mineral content, can react with coffee compounds, creating or enhancing bitter flavors perceived as burnt. Filtered water is generally recommended for optimal coffee brewing.
Question 3: Does grind size correction always fix bitterness?
Grind size adjustment is critical, but not a universal solution. While an incorrect grind can cause over- or under-extraction leading to bitterness, other factors like roast level, water temperature, and equipment cleanliness also play a significant role.
Question 4: How does coffee storage affect the taste profile?
Improper storage exposes coffee to oxygen, light, and moisture, accelerating oxidation and the loss of volatile aromatic compounds. Stale coffee often exhibits a bitter or burnt taste, even if initially high-quality.
Question 5: Is temperature control more important than extraction time?
Both are crucial and interdependent. Elevated brewing temperature extracts bitter compounds more readily, while prolonged extraction time further amplifies this effect. Precise control over both parameters is necessary for optimal flavor.
Question 6: Can a dirty coffee maker cause a burnt taste?
Residue buildup from coffee oils and mineral deposits in brewing equipment can impart off-flavors, including bitterness that may be mistaken for a burnt taste. Regular cleaning is essential for maintaining flavor integrity.
In essence, achieving optimal coffee flavor requires careful attention to multiple factors, including bean selection, water quality, grind size, brewing temperature, storage conditions, and equipment maintenance. Addressing each of these elements is crucial in mitigating undesirable tastes.
The next section explores troubleshooting strategies.
Remedial Strategies
The following provides actionable steps to address the presence of a scorched or excessively bitter taste in brewed coffee.
Tip 1: Adjust Brewing Temperature: Lower brewing temperature towards the lower end of the recommended range (195-205F) to reduce extraction of bitter compounds. Verify the accuracy of the brewing equipment’s temperature settings using a separate thermometer.
Tip 2: Reduce Extraction Time: Shorten the brewing duration to minimize contact between water and coffee grounds, preventing over-extraction. Experiment with reducing brewing time in small increments until a more balanced flavor is achieved.
Tip 3: Coarsen the Grind Size: Increase the grind size to reduce the surface area exposed to water, slowing down extraction. This is particularly effective for immersion brewing methods like French press or pour-over.
Tip 4: Use Filtered Water: Employ filtered water to eliminate impurities like chlorine and excessive minerals that contribute to off-flavors. Test the water’s TDS and pH levels to ensure they fall within the optimal range for coffee brewing.
Tip 5: Select a Lighter Roast: Opt for coffee beans with a lighter roast level to reduce inherent bitterness. Lighter roasts typically exhibit more acidity and nuanced flavors compared to darker roasts.
Tip 6: Ensure Equipment Cleanliness: Thoroughly clean all brewing equipment to remove residual coffee oils and mineral deposits. Use a specialized coffee equipment cleaner or a mixture of vinegar and water for descaling.
Tip 7: Store Coffee Properly: Store coffee beans in an airtight, opaque container away from heat and light to prevent oxidation and staleness. Grind beans immediately before brewing to maximize flavor.
Tip 8: Optimize Coffee-to-Water Ratio: Experiment with a slightly lower coffee-to-water ratio, or slightly more water, which can reduce the concentration of extracted bitter compounds in the final brew.
Implementing these strategies systematically can significantly improve the flavor of brewed coffee and mitigate the presence of a burnt taste.
The next, and final, section summarizes the key factors and best practices to follow when brewing coffee.
Why Does My Coffee Taste Burnt
The preceding analysis explored the multifaceted origins of the perception of a burnt taste in coffee. Over-extraction, excessive roast levels, elevated brewing temperatures, stale coffee grounds, unclean equipment, incorrect grind size, substandard water quality, improper storage, and inadequate brewing methods each contribute to this undesirable characteristic. Addressing these factors is paramount for consistent high-quality coffee production.
Understanding the underlying causes of this flavor defect allows for proactive measures to mitigate its occurrence. Diligence in maintaining optimal brewing conditions, from bean selection to equipment upkeep, is essential. Continued refinement of these practices will ultimately result in a more palatable and enjoyable coffee experience, free from the negative attribute of a scorched or acrid taste.
