Coffee bitterness is sometimes a negative, but omnipresent aspect of the beverage. At low levels, bitterness helps tame coffee acidity and adds favorable dimension to the brew. However, at high levels, a bitter coffee compound can overpower the other components present in coffee producing an undesirab…le effect. Bitter coffee results from the interaction of certain compounds with the circumvallate papillae on the back of the tongue.
Making Coffee less bitter:
1. Medium roasted coffee has less soluble solids, a higher acid content, and a potent aroma when compared to darkly roasted coffee. All of these factors are known to reduce perceived bitterness.
2. Decaffeination slightly reduces the perceived coffee bitterness.
3. Allowing the coffee to soak in fresh water for approximately 24 hours after fermentation process – as is done in Kenya, is said to reduce bitterness.
4. Brewing via a drip system reduces coffee bitterness relative to French Press or other soaking method.
5. A coarser grind reduces coffee bitterness. However, the proper grind should always be used to ensure proper extraction.