Coffee is one of the everyday rituals that makes life that little bit more bearable, are we right? Whether it is a strong morning moka, a smooth pour over brew or a full on espresso based latte, it can be the magic-in-a-cup that we need to make it through the day. But when your homemade coffee doesn't quite taste right: too watery, bitter, burnt or sour, well that can ruin everything. You may be wondering if your beans are off, or your brewer broken, or simply that you did something drastically wrong. Well, worry no more. Here’s our guide to some of the most common coffee mistakes and how to easily fix them to ensure you get great tasting coffee, every time. And we will start by saying you may not have the correct temperature for coffee…
What is the correct temperature for coffee & why is matters
Coffee, in every part of its lifespan, is a sensitive product. It grows in a tiny belt around the world in extremely precise growing conditions (which is why it is going up in price, as global warming alters these locations) and is just as delicate when it comes to roasting and then brewing. Brew it too hot and you risk extremely harsh, bitter flavours. Too cold and it comes out weak, sour and underdeveloped. Both ways are unpleasant to drink, even with the tastiest of coffee syrups.
So, what is the correct temperature for coffee?
Experts recommend that the correct temperature for coffee falls between 90°C and 96°C in most brewing methods. In the UK this will mean not pouring water straight from a freshly boiled kettle. Instead, allow your kettle to rest for a minute or so after boiling, or stopping it just as you hear it start to boil. For the real fanatics, there are programmable water boilers that allow you to set the temperature.
Why that range? At these temperatures, the water extracts just the right balance of all of the oils, acids, and wonderful flavours from the coffee grounds, without running the risk of burning them. If you use water that is too hot, you will scorch the grounds, releasing the bitter compounds that are supposed to only be hinted at. On the other hand, too cold and you won’t extract enough of the flavour profile and you will be left with a dull, weak and sour taste.
Why the correct temperature for coffee is good for your health
Aside from potentially burning your mouth, there are health related reasons for choosing an optimum temperature brew. The World Health Organisation advises against regularly drinking liquids hotter than 65°C, as sustained exposure to very hot drinks can increase your risk of oesophageal cancer. Unfortunately for those who like to sip their drinks straight after brewing, even if made at 95°C, you really should be letting it cool first.
The Myth of the 'Extra Hot' Latte, or why you need to stop comparing your coffee shop latte to your instant coffee drinks at home
We get it. You want to linger, maybe natter, for a length of time over a nice hot coffee. You have it scalding at home, so why not in your favourite cafe? Well, there is actually a very good reason.
First of all, your latte or cappuccino is primarily made up of milk and air. Milk has a far lower boiling & scalding point than water, which is what you make instant coffee at home with. If you’ve ever burnt milk you’ll know why this is not a great idea. So, the milk frothed to make your coffee shop drink needs to be a bit cooler.
Then there’s the espresso in the coffee, which needs to not be scalded by too-hot water (and which is generally set by the machine, so no amount of asking the barista to change it will lead to it being changed) or it will taste burnt, bitter or downright undrinkable. Ask for an extra hot latte and you will be getting scalded milk, burnt coffee from where the hot milk hits it, and a drink that altogether may be hotter, but you will lose the taste and will probably require sugar to be made palatable.
As for the air in the coffee: cappuccinos can be made ‘extra hot,’ sure, but they will not stay that way. The milk is stretched to the point where it expands to over 3-4 times its size, meaning that all those air bubbles are caught up in your drink (that is the froth) and are cooling it down from the get go. With that amount of bubbles settling, you simply cannot keep a cappuccino hot. So the barista can super heat the milk (scald, as we have already said) but the bubbles will still cool it quickly. Therefore, you are getting icky tasting scalded bubble milk, all for nothing. The most they can do is warm the cup up beforehand to minutely slow the cooling process, but seriously - just don’t bother asking for an extra hot cappuccino, as it technically does not exist.
And finally, the extra hot americano. This is a weird one. Since an Americano is already made with near-boiling water, there isn’t much higher it can go! Usually, a barista will just pre-heat your ceramic mug to ensure the heat doesn't dissipate as soon as it hits the cup.
And no, the baristas aren’t making it cold on purpose. In fact, it is actually harder to make a hot coffee cold - the temperatures are usually set and they rise extremely quickly.
Pro tip: coffee shop workers don't actually mind if you have finished your drink but are still chatting. A busy looking cafe is good for business! Get a drink made to the right temperature, enjoy it in the time it is warm for, and then linger. It really is the best course of action.
Why does my coffee taste burnt?
As you’ve probably guessed from reading the above, the answer to ‘why does my coffee taste burnt’ is probably because it is burnt. If your coffee has a scorched aftertaste, then high temperature is most likely the cause. Boiling water (that is 100°C) poured directly onto coffee grounds will burn them, especially in gentle brewing methods such as pour overs and cafetières. This can also be exacerbated if you leave the brewer or mug on a hot surface - such as leaving a moka pot on the hob to keep warm- which will continue to ‘cook’ the beans long after they are ready. A sure fire way to get bitter, burnt tasting coffee.
If you are certain that you haven’t burnt the beans, then it could go further back in the process. Some roast levels (and roast methods) are made to bring out this flavour profile, which some can find to be too burnt tasting, it’s all about personal preference. This is most common in dark blends and profiles, which are described as naturally smoky and dark.
Why is my coffee bitter?
One of the most common questions for those first tasting coffee made with fresh beans is ‘why does my coffee taste bitter?’ There are several possible culprits for this:
- Over extraction.
- Grind size
- Low quality or stale beans
- Dirty equipment
- BURNING THE COFFEE (see above)
Alternatively, it could be a combination of all of the above. Fixing bitterness in your home brewed coffee will require a bit of experimentation to the time, temperature, grind level and fresh beans to get the desired flavour you are after.
We should also mention that some people like more bitter tasting coffee, and some blends or beans are produced to create a bitter tasting brew. Dark roasts, Turkish and Greek coffee and even some French and Italian coffees are considered quite dark/bitter when compared to what you will find in your average high street coffee shop.
Why does my coffee taste acidic?
Acidic coffee is a bit of a misnomer, as coffee is intrinsically acidic and is part of its natural flavour mix. However, if you are finding your coffee overwhelmingly acidic, it could be due to under extracted coffee grinds, water that is too cool or a too lightly roasted roasting profile. Try hotter water and a medium roast.
Coffee troubleshooting: a Quick FAQ
Why is my moka pot coffee sour?
This does not just apply to moka pots, as sour coffee can happen to any brewing method. The gist of it is that you may be under-extracting. Try using slightly hotter water, a finer grind, or leaving the moka pot on the hob a touch longer. Sourness can also stem from very light roast bean profiles. And make sure they are fresh!
Why is my almond milk separating in coffee?
Many plant based milks can split when introduced to acidic or hot coffee. You can try warming it a little so that the temperature difference isn’t so shocking. Adding the coffee in afterwards slowly, or if that is too much hassle, there are barista style alternative milks (including almond) which have stabilisers in them to stop this happening.
Why does my coffee come out watery?
Most of the time, watery coffee is due to a lack of sufficient pressure behind the coffee grinds themselves. This is usually because of incorrect grind levels. Too coarse and the water will pass through too quickly so you wont get much coffee flavour, too fine and it’ll struggle to pass through at all. It can also be down to too short a brew time, not enough actual coffee or a damaged filter mesh.
Why does my coffee machine leak?
An often overlooked aspect of all coffee brewers is the sheer number of seals and gaskets that they involve. Coffee is acidic in nature and can quickly eat away at any material it is left to linger on. Always thoroughly clean your brewer or machine after use. Another component, especially in machines with lots of pipes (espresso machines!) is the risk of limescale build up. At best they will merely leak, at worst they will stop working entirely. In hard water areas, descale your machine regularly -as well as the water tank- and clean externally accessible pipes with pipe cleaners.
Why does my coffee curdle in my flask?
You think you're doing your bit for the environment, but every time you open your nice fresh coffee flask - the coffee has curdled. There are two possible scenarios causing this. One is that stainless steel flasks can sometimes react with certain milks that you drink in your coffee. It’ll be fine; it just doesn’t look the best. Or, and this is meant in the nicest way, you aren't cleaning your flask thoroughly enough between uses and it is reacting to old residue. After all, old coffee oils go rancid quite quickly.
The best way to clean a flask, especially if it has a narrow opening, is to use a bottle brush specifically designed for such openings. You should also frequently fill the flask with hot water and a few drops of dish soap, add a tablespoon of baking soda or white vinegar, and let it soak for several hours or overnight before rinsing thoroughly. If a brush can't reach, consider using a mixture of crushed ice, salt, and lemon wedges, shaking vigorously to dislodge debris, then rinsing well.
Final thoughts
Coffee doesn’t have to be complicated, but there are a few immutable truths that need to be learnt in order to get the best results from it. One of them is to always use fresh coffee. Whether you need it ground to your specifications or want it whole bean, the Coffee Bean Shop is here to provide. Freshly roasted, high quality coffee from the very best global varieties, delivered straight to your door. What more could you ask for?