Same bean, same amount, and yet the coffee at home tastes thin or bitter. In the vast majority of cases it comes down to two things that belong together: grind size and contact time.
Bitter means too long, sour means too short
During brewing, compounds dissolve in a fixed order: acids first, then sweetness, bitterness last. If the water runs through too quickly, the coffee stays sour and thin. If it sits too long, it turns bitter. Grind size controls that time, not the amount of coffee.
How to find the sweet spot
- 60 grams of coffee per litre of water as a starting point.
- Water temperature between 92 and 96 degrees -- boiling is too hot.
- Time the draw-down: three to four minutes for 500 millilitres.
- Too fast? Grind finer. Too slow? Coarser.
Change one thing at a time and taste again. Turning grind and dose together leaves you without knowing what worked.
We also sell our beans ground in the cafe -- just tell us what you brew with at home and we will set it accordingly.