Why Your Coffee Tastes Bitter And The Fix Takes Ten Seconds

Baristas know it. Most home brewers have no idea.

That harsh, bitter cup you keep blaming on cheap beans? The water might be the culprit.

Water that's fully boiling scorches the grounds and pulls out bitter compounds. The sweet spot sits just off the boil, around 90 to 96 degrees Celsius.

Over-extraction does it too. Grind too fine or brew too long and the cup turns sharp and dry on the tongue.

Let the kettle rest thirty seconds after boiling, coarsen your grind slightly, and taste the difference in one brew.