Bitterness is a flavor often linked with coffee, but that doesn’t mean it should dominate. A well-roasted and properly brewed coffee can offer balance, where bitterness plays just a supporting role.
⚗️ What causes bitterness?
Coffee bitterness mainly comes from two sources:
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Chemical compounds created during roasting, especially degraded chlorogenic acids, which break down into bitter lactones and phenols.
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Over-extraction – when brewing extracts too much from the grounds, including bitter components.
🔥 Roasting influence
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Light and medium roasts are generally less bitter and more acidic.
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Dark roasts develop more bitter compounds (like phenols and carbonized solids), making espresso from these beans often taste much more bitter.
💧 Brewing & extraction
Longer brew times, overly hot water, or very fine grinds can lead to over-extraction. The result? Flat, bitter coffee lacking balance. The key is to optimize brew time, temperature, and ratio.
🌱 Bean variety
Robusta beans naturally contain more bitter compounds. Arabica beans tend to be milder and better balanced in bitterness, especially when sourced and processed with care.
📚 Conclusion
Bitterness isn’t a flaw – it’s a flavor component. In specialty coffee, bitterness should be gentle, rounded, and well-integrated, not overpowering. With the right approach, you can unlock a rich, balanced cup full of flavor.