Should your coffee have an unpleasantly sharp flavor it’s not necessarily the beans or the roast level—it’s likely something in the brewing process. Bitterness in coffee usually comes from over extraction which means the water has pulled out too many compounds from the coffee grounds. The fix is typically straightforward and cost-free and doesn’t require new equipment.

Your grind setting may be the root cause If your grounds are too fine, قهوه پارتاک water will flow through them too slowly, extracting more than it should. With drip brewers, use a medium setting similar to table salt. French press demands a chunkier grind like breadcrumbs. Fine-tuning your grind is the single best fix.

The duration of extraction matters greatly If you’re using a pour over or French press, make sure you’re not letting the coffee steep too long. Pour over brewing ideally lasts 2–3 minutes A French press should steep for about 4 minutes, then be plunged immediately. Extending steep time creates an unpleasant bitterness.

Water temperature also matters Water that’s too hot—above 205 degrees Fahrenheit—can scald the grounds and pull out bitter oils. Aim for 195–205°F for ideal extraction If you don’t have a thermometer, Allow the kettle to rest briefly post-boil.

An imbalanced ratio is a frequent mistake Too much coffee for the amount of water will make the brew strong and bitter. A good starting point is 1 to 2 tablespoons of coffee per 6 ounces of water Weighing your coffee with a scale gives you the most consistent results.

Old residue ruins your coffee’s taste Old coffee oils can build up in your grinder, carafe, or filter basket and contribute to a bitter taste. Clean your gear regularly with warm water and a mild detergent and ensure no soap residue remains.

Change only one factor at a time to isolate the issue Often, just changing the grind size or brew time will turn a bitter cup into a smooth, enjoyable one.