@@Rydecoffeecoach I'm having a serious problem, I bought a $100 espresso 3in1 machine and for 15 days it gave me amazing coffee wether it was small or large, didnt matter, it was great, then it started to taste like chlorine and somehow bitter even when I always use boiled and filtered water. I managed to clean the machine with vinegar and water and after rinsing it around 4 times with water the chlorine and the bitterness (and the vinegar taste) left the machine, however, capsules are tasting acidic and decaf grains have no taste at all. What the hell is wrong with the machine? I already reset its settings. I hope you can advice somehow, there is no cleaning procedures for that coffee machine, not even in its manual. It uses exact measures, exact measures and exact temp that gave me great coffee for 15 days, what is happening?
Ok that's interesting. From my experience sugar counters the bitterness so there may be something with your machine or you're extracting the coffee for too long. Or possibly the beans you are using are Robusta. Do you have more information? I can help ☺️👌
Great video mate, about time something useful came out from CZcams... Appreciate taking the time explaining it more, one of your tips has helped me and now im 4 days in and my coffee taste like one I bought from the cafe. legend
Heya, I'm keen to know what you liked about this video as I want to keep making more like this that entertain as well as educate. Since you've watched a lot can you tell me what you liked and what you'd like to see more of? Thanks heaps from Australia! 👌🙌
wow this should be trend.. loved this topic.. im a barista for years but this one give additional knowledge or a refresher. i can highy recommend this.. thanks Sir!
@@RydecoffeecoachThat would be great. I just bought a used coffee machine for a run. What budget machine would you recommend to a beginner? And why are lever so expensive lol.
I've been using french press for a while (just couple of months) and since i'm new to different extraction methods I came across a video that said you get a 2/4 of intensity in the cup with french extraction, and moka pot had better intensity (4/4), actually the best before expresso machines. So i bought myself one moka pot just to find out that specialty coffee has quite some variables to deal with. Your video is the one that open my eyes to the fact of being aware of date of roast and, give importance to degasing: so now i grind couple of days before using that coffee in my moka. Example: same coffee grains (with different size of grind of course) were super sour in my moka versus the french press that has the blooming before thus no gas adding sourness. Thanks!
A lot of cafés use freshly ground beans while using the espresso machine, and no wonder the coffee tastes sour as if a lemon has been squeezed into it. Meanwhile, because I prefer the drip filter, and "wet" the grounds before brewing the coffee, the freshly ground beans do not taste sour at all (or at worst, as sour). I never understood why this happened. Thanks for the explanation. Could you please elaborate on why the beans release CO2 upon coming in contact with hot water?
Yes, fresh coffee in filter is definitely ok as long as you wet the grinds as you did. But with the 9 bars of pressure on espresso it just isn't good to be that fresh. So I'm no chemist but my understanding is that the oxygen molecules in the hot water react with the coffee granules and causes a strong carbon dioxide reaction which repels the water and causes a bloom. Once the c02 has been released and evaporated, the coffee can absorb the water and the oils can dissolve into the water. Hopefully a chemist/scientist can get on here and help us understand it at a molecular level.
Thank you so much for your comment. When covid settles down I'll be coming to your country to journey into the jungles of Sierra Nevada to visit the Kogi tribes! 🙌
That was one of the most informative videos I have seen. And as a new Espresso maker I have watched a few! Why am I getting 100g of yield and sour tasting coffee? I know there are a lot of variables but not sure what to adjust.
@@upsidedownmango4630 Breville Touch. Still new to this but not getting very good results yet. Mostly sour thin shots. Using fine grind setting 3 and 18g of coffee. I think I am tamping etc good. 25 seconds might be too long?
@@MonteComeau If you're getting 100ml out in 25secs you'll need to fine the grind up even more because you should only be getting about 36ml out based on 18g in. 25-30seconds is fine for a shot time.
I had one of those "ah-ha" moments when you explained the need for coffee to bloom, especially when making pourovers....it finally all made sense! However, with my espresso machine, I struggle to get that perfect honey looking extraction. For a while now, mine have been very bitter (though I struggle with bitter vs sour), with an unpleasant aftertaste. I've got the good gear, Rocket Giotto and Mazzer grinder, which I've had for about 10 years...so you would think by now I would have it sorted!
Heya! Yeh if that extraction isn't looking like honey I would check these things in this order: beans - get high quality specialty beans (80+ quality score), roast date - make sure it's roasted within at least a month, grind size - go fine enough that it drips through the dial it coarser until there's only one drip and then it should form a solid stream, check that you're not doing any preinfusion - Giotto's have a mechanical preinfusion so when you pull the extraction lever up halfway that starts the preinfusion, so make sure you just pull the lever up the full way.
@@Rydecoffeecoach Interesting about the preinfusion....and I'll certainly try your suggestions....thanks! I got the machine serviced about a year ago (through an authorised agent), and it wasn't cheap, but the lever has acted differently since then...it doesn't seem to have that halfway lever point anymore...it's just on or off. Plus, since that service, the pressure gauge only ever reads to that 4 bar point, though it sounds like the machine is doing all the right things. The service people said there is probably just a tiny blockage affecting the pressure gauge, but it would involve lots of $$$ and time to disassemble everything to find it.
@@Rydecoffeecoach either or....I struggle finding that middle ground! I did try fresher beans today and I think it was better.....it took a while before anything came out, and it was quite slow, but then it ended up running out a bit watery looking. I feel it had potential at the start. I see these lovely honey looking extractions, and that rarely happens.
Yeh so it sounds like it might just need a micro adjustment to coarsen it up a little. It should drop around the 7-8 second mark and be continuous until around 26 seconds when it might wobble and become watery.
I love your video, help me a lot understand about flavors, I’m extracting in about 7-8 seconds and it taste like burned coffee my tamper it’s from normcore the one that it stops when it needs to stoop if I try to grind finned it taste worse and also burned any advise ?
Great video! Learned so much. Curious if you do aeropress (or pourovers)? I have had to switch to decaf and I keep getting this sharp unpleasant punch of flavour up front and then an immediate flatness (like a lack of an aftertaste). Beans are good and fresh. I made it finer and increased the water and while that punch-flat curve is a lil bit improved, now I got me some bitterness 🤷🏽♀️ I find decaf is much harder to figure out…
Yes decaf is a different beast to tame! ☺️ I would say you need to look around for a specific light/filter roast for your pourovers. For the aeropress you can still use medium roast decaf. The bitterness is from grinding too fine and over extracting it with the water. Can you describe the type of unpleasantness of the punch-flat brew?
@@Rydecoffeecoach I'm using a med roast on aero press in this case. Re flatness, I find in general decaf beans lack that complex aftertaste of caffeinated beans, i.e. the taste simply disappears on the tongue. That's not unpleasant, just annoying. The unpleasant punch bit is a sharp/strong taste that I associate it with cheap dark beans, even burnt beans (like when you go to a big chain coffee shop that uses robusta) but these beans come from a great independent roaster nearby that sources small batch organic stuff. There are a thousand ways to aero press, maybe I'll try the inverted brew method for the decaf with less brew time...
Oh what temperature do you have your water at btw. If it's low it could cause that flatness. And if your grind size is too fine, you might be overextracting. What recipe is the general one you use?
@@Rydecoffeecoach temperature was fine - immediately off boil. I gave up on aero press and tried my v60 again with a highish water ratio (300ml, 18g coffee) and it worked!
Great video and info .. I have a bambino plus for home use and using Arabica pre ground beans I can’t see to get the same flavour as a normal cafe style flat white .. it doesn’t seem to be sour or bitter or burnt jjst not the same flavour.. any tips ? Ideas ?
Thanks for your kind words! Yes, unfortunately if you're using preground coffee you just won't get the same flavour. This is because the moment you grind coffee it starts to go inert (loses its flavours). The grinder really is the most important part of espresso and it's often overlooked. See if you can buy a Breville smart grinder pro, they are a great, cheap, entry level grinder. 👌
Sure! What particular part of it? Do you want the cherry selection, sorting washed seeds into quality/size or how to select coffee beans for your style of brewing and palate?
Great video! I’m just learning about the various brewing methods and am going to try cold brew. When making cold brew, does it matter what brand/roast you buy or is it strictly based on what coffee you like the best? I’m trying to buy organic coffee (due to pesticides) and coffee that is of higher quality, but I’m not sure where to start. Any suggestions? Thanks.
Thanks! Where are you located? Definitely best to get a medium roast coffee and look for high-quality words such as SHG (strictly high grown) or quality scores above 80+ (if they say it.) You can then look at which ones are organically grown.
I’m located in Tampa,Florida. Thank you for the great information. I’m just now getting into espresso and am about to get a Gaggia as my entry-level machine. Any thoughts?
Awesome! I can help you with the coffee and give you advice with your machine. The Gaggia classic is excellent but you'll need to learn its tweaks. If you're new to making home espresso coffee I would invest in a good grinder and just buy a Breville dual boiler, a better grinder will last 10+years and you can upgrade your machine in 4-5years to something that will last you 15+ years. Send me an email at hello@ and we'll get you a discount code to purchase and ship the coffee beans to you.
I just started the pour over process and bought fresh coffee beans from a local shop and did my first pour over. I ran to your video and you hit several possibilities for the reason my coffee turned out bitter and sour and easy to understand. One, my coffee beans were roasted not even a week ago and my pour went a little longer. Now the main question I have is that I am using an interesting pour over glass that has a stainless steel filter that takes the place of reusing filters. It seemed to work fine but I did notice the bubbling that happened due to the freshness of the coffee. Do you think this container could be a problem for the overall result of my brewed coffee as I learn and tweak things? Thanks!
Thanks for your comments! I don't think the steel filter will cause too much issue. It just creates a thicker and heavier body, maybe a little more intense and rich sweetness rather than a crisp clean flavour. It's just personal preference. But if you're finding the sour and bitter flavours are coming through then it's more likely the grind and extraction that need tweaking. The bubbling is good in v60 during your bloom so keep that around 50ml of water in 30-50 seconds. Then another 1min pour of ~100ml and a final 1min pour of your last ~150ml. If you're using between 12-16g of grinds and play with those times and weights you should find a really nice balance cup regardless of the type of filter. ,👌
Oh you mean the R2D2 one? Yeh it's amazing. You should be able to find it.on Amazon or Zing! But they seem to pop up around Xmas. If your coffee taste like soapy dishwater I would try different beans just to eliminate the issue. Really the only way to have bad quality French press is using the wrong beans or there's literally soap still in the press. Make sure they are medium roasted, I wouldn't go for light roasted unless you're not using milk. Sometimes some very fruity coffees can taste curdled a bit when adding milk. So avoid Natural processed coffee as that will have more fruity characteristics. I think you should also check your kettle in case there is a build up of scale in there as that could affect the taste too. Have you got more information? Like, did it ever taste good with these same beans? Is this just a new development? What have you changed recently?
@@Rydecoffeecoach Hello, it's a bran new french press. Same beans from online store. Different flavors. Thought I was making it too strong but it's less than the recommended combo of ground beans to water.
@@kerihess6689 ok if it's brand new maybe it needs to be washed out a few more times? If it's less than the recommended amount (I use a 17:1 water to coffee ratio) it would taste just less flavoursome not soapy.
I loved your videos and need help! Newbie Got a Breville Barista Pro and love it! Problem: Very often the late is Bitter (i think its bitter but based on what I read maybe its sour and I don't know the diff?) It is often very Yuck like what I'd imagine battery acid to taste like. Other times it is GREAT but even then it will turn Yuck as it cools. I tend to sip it for HOURS and nuking exacerbates the yuckness so I have a Yeti mug but even then it is turning Yuck as it cools. Since timing is everything I need help with how to pull the shot longer (i think). It literally shuts off at 15 seconds (automatic double shot setting). You all say it should pull longer than that (but you also say bitter means pulling too long so I am stumped). I am at a 9 grind size (keep going finer bases on experts saying that's how to resolve bitterness) but the flow does NOT ever look like 'warm honey' it seems to me to come out faster like water. Very little crema though I have used Lavazzo super crema and now have a local same day roaster using dark (and somewhat oily?) espresso beans. Advise is appreciated!
Great questions Sonya! Yep no worries I think I can help you solve the issues. You're definitely tasting sour and not bitter. From everything you describe from the car batter acid to 15 second shots they all lead to sourness. It's also possible your coffee is bitter too which might be confusing your taste buds. The bitterness comes from the dark (oily) roasted beans. They would be over roasted and this can cause bitterness flavour. You want to get fresh medium high quality roasted beans. Then you'll need to use the manual button for extraction but make the coffee finer so that you can get a consistent honey pour right up to about 25seconds. If you find it's still going watery at 15seconds, keep making it finer. Keep going until it just drips out and then you know you've gone too fine and need to back it off a bit. You will find a perfect balance of grind size that lets enough water through to flow evenly, but also stays consistent until about 25seconds.
I cant have a coffee while I'm out. But love my own brewing either long or shot black. Oh I may have missed it but did he say anything about the temperature when it comes out. Gas to be 90 deg. Cel.
I don't measure the temp of the coffee afterwards but the water coming out of the group head I set to 95°C on medium-light roast coffees and I might drop it a little lower on some more medium roast coffee. I wouldn't go as low as 90 because it will start to add a sour underextracted element. 👌👍
We started off with dark coffee in the first place. Yeah. Over here on this side taste sour and bitter. Where mine on my side tastes good. We’re dealing with Maxwell and Folgers coffees.
Is there another brand you can get hold of? Maxwell's and Folgers aren't as high quality as what you might find in a local Roastery. Those big brands use a lot of cheaper beans (and hence have a lot more defects that taste bitter). A small Roastery can't rely on brand name to make sales and they aren't focused on profits alone, so they usually make smaller margins and source higher quality beans. Good luck! 🤗
Yes great question. If your temp is too low you'll experience a sour taste. It will not extract enough of the sweet sugars. This is even more obvious in lighter roasted coffee too. I usually leave med/light roster coffees around the 95C / 203F degrees and only lower the temp a fraction of it's medium.
Do the tips you provided on this video(for the French press) apply to pour overs as well? I just recently got a v60 and brewed myself a cup a few hours ago and it tasted quite bitter and sour. I used honey processed, medium roast and the grind is medium as well.
Yep it certainly can although pour overs tend to counter the sourness. First thing to check is the grind fineness. Too coarse and you'll get sour coffee. Too fine and it will become bitter. With v60s it's all about precision to get the best results. You need to bloom the coffee first for about 30-45 seconds. Blooming is where you add a little water first. This does a sort of instant degassing of the coffee and gets rid of the sour CO2. Then you should pour the rest of the water over the next two minutes. Make sure you are using the correct ratio of water to coffee usually around 16:1. It shouldn't be sour. If it's bitter now you may be over extracting it which means your steeping the coffee for too long or your grind is too fine.
Coffee Beans Delivered Thank you for the reply! During my first try I was already doing everything you stated above except for pouring for two minutes! After I commented I tried again the next day with water that’s not as hot and the puck looked perfect! Sandy and not super wet. I think with My first try the water was way too hot and the puck turned wet and muddy, which I think is a big reason why my coffee turned bitter and Sour. The second try was much better though! Still slightly bitter and sour, but it was a huge improvement. I will be pouring much slower for my next cup based on your suggestion! Thank you!!
@@Vivi-rh6fo welcome to specialty coffee. There are too many variations in specialty coffee. Constantly adjusting you grind to bring out the nuances for each single origin bean can be a challenge if not frustrating at times.
I follow this guy, he's taught me a ton, but there is some incorrect information in this video. For instance, there is no such thing as too much pressure in tamping. Watch clive coffee for more on that. And turbo shots negate another point made in this video, for which you can check out Lance Hedrick. But that tip on resting coffee for two weeks in winter is gold.
Hi, Helpful video. However, I am still getting a sour/burnt taste. I was doing fine until a few days ago and now that I use a new distributer+tamper with an open portafilter, I can't seem to get it right. (not sure if this is affecting it) I use a Breville Barista Express. -The extraction time is 30s. (coffee starts to pour around 7s) -The volume for a double shot is about 65-70 ml at times. (18 gms coffee) -The color starts to blond a bit early I feel. -The pressure gauge is within the grey zone but around the 1 o'clock position. - I pre-hear the shower, glass & basket. - Puck looks fine. Not dry and not wet/watery. Would really appreciate your inputs on resolving this. Thank you.
Hey there! Sounds like you're doing most things right, however, I feel you're extracting too much out of the coffee. You're extracting more than a ratio of 3.5:1 which is far too much as you should be aiming for a 2:1 or 2.25:1 so based on your 18g basket you should looking to extract 36-40g. This is because there is only so much yummy flavour you can extract from each granule of coffee and after that, it affects the flavour negatively. The distributor and tamper shouldn't affect your coffee negatively but they do mean you need to be more precise and when you aren't, you'll taste it. So try lowering your yield (output) but keep it within ~30second extraction and you should definitely stop those bad flavours.
@@Rydecoffeecoach Thank you for your reply. I am using the auto/pre-programmed function where the double cup dispense 60ml of water. Didn't have an issue with it before. Lowering the yield would imply reducing the time to
@@absolutskyy99 yes always try to manually control your coffee. The machine isn't smart enough to factor in all the variables like temperature, humidity, age of beans, dosage etc. You shouldn't necessarily need to reduce the extraction time because you still want it to drop in 27-35seconds, so what you'll need to do is tighten/coarsen the grind accordingly. Also, if your machine says it puts 60ml of water IN then that's a different amount to your yield. Do you have a set of precision scales to weigh the output yield? You can buy a cheap set on eBay for $15 or so and that will do the trick.
@@Rydecoffeecoach Thanks again. Your suggestions REALLY helped. I am now manually controlling the output. Down to about 25s and 40 gms of espresso. (still working on it) The taste has improved drastically! But this brings me to another set of questions... 1. Why did my coffee taste change for the worse when I started using the new tamper/distributer + open portafilter? (everything else was the same) 2. I was getting a great tasking espresso with the auto setting for a 2-cup setting for the Breville Barista Express (60ml), but now it tastes terrible if I let it go on the auto mode. 3. Does an open portafilter have an effect on the taste? 4. Using the open portafilter, I can see occasional pin-hole size sprays once in a while. Is this normal? Thanks.
That's a tough one! I can only think that your burr grinder is grinding too fine and choking the flow, or at least it could be uneven and then you'll get over-extracted parts which would taste bitter. What is your burr grinder model? Are you producing exactly the same grind size as the hand-held?
I’m not sure if it’s the grinders fault it’s not the right espresso but I grinded coffee at my job (Starbucks) at espresso grind and when I bring it home it just taste way too bitter and it’s like stuck in my mouth and still can figure it out of why it’s like this. Could it be the machine?
Yeh it could be too finely ground for your machine. If your work grinder is set for your work machine, there's a good chance your home machine doesn't have the power to push the coffee through. Is it dripping? If so you need to make the grind coarser.
Very helpful! I'm new to coffee making at home and I'm definitely doing something wrong. Please help. When I put grounded coffee upto mark 4 i.e. for 4 cups, the extract I get is dark is watery and not honey textured or coloured initially for like 1.5 cups and it definitely doesn't flow, it just drips (maybe because I use medium roast beans and the tamping is too much as you said) but later it gets lighter and that's when I smells like it's burning. So I take out shots for just 2 cups and let the rest flow in the drain or collect it n throw it later. Also the milk I froth is always cold, I thought the steam is supposed to steam the milk n froth it and automatically make it hot so I use cold or room temperature milk. But my coffee ends up cold and watery everytime. Can you please tell exactly what's happening here and what should I do to correct it?
Ok so the problems sound specific to your machine. I haven't heard of an espresso machine that says fill for 4 cups. So can you give me the model number and make of your machine?
@@Rydecoffeecoach Morphy Richards it is. Idk if it's a reliable one but that's the most expensive (hence thought to be good) home espresso I could've bought here. www.amazon.in/dp/B008P7IF02/ref=cm_sw_r_cp_apa_fabc_0Zz3FbFYGEY28?_encoding=UTF8&psc=1
Hmm. Interesting. I have never heard of that brand before. But yes this is a slightly different style of making coffee and it isn't exactly espresso. It's more like a dripulator filter going through an espresso portafilter. But I don't think you will be able to get the coffee to pour like honey texture. With this brewer fill the coffee close to the top of your cup and then add the milk. This will stop it being watery. Also you might need to steam the milk for longer if you find it's still cold. You're right, start with cold milk but make sure you steam it until it's nice and hot.
I'm using a medium-grind arabica beans and I use a coffee maker. My coffee comes out really pale and sour, and I noticed that my coffee maker makes the coffee too fast may that be the reason of sour coffee, if it is what do you recommend to make a coffee with?
Does this mean your coffee is preground? Try to get a grinder because then you can make small adjustments which affect the taste. If it's coming out pale and sour, the grind might be too coarse and you should fine it up a bit. When you say coffee maker is that espresso machine or stovetop? The machine can affect flavour too but I say your problem is mostly to do with the wrong grind size and you should get a good burr grinder.
Do you notice a difference each time as in, sometimes it's bitter, and sometimes it's sour? The bitterness comes from over extraction which is where the coffee granules are over saturated and so you're trying to extract too much of the oils from the coffee. The sourness is the opposite and you're not extracting enough oils. So you might need to grind finer if it's sour or put less coffee in the percolator. And if it's bitter, grind coarser or add less coffee. Hope this helps!
Dude, I'm just a normal guy with a big ole perker and am wondering why my coffee often tastes like burnt mud mixed with diluted lemon juice. It's not the way I prepare it (the same every time), it's the different brands. What do some brands do to their "coffee", such as add additives?
So the biggest difference between brands (and something that's hardly ever talked about) is the quality score. This is like the points system in wine. For some reason, it's still barely used for retail. It's hard to explain in text but I have a video coming up about exactly this. Basically, tasty coffee starts in the high 70s and gets better and better the higher the number. It's an exponential scale so it's much harder to score higher. Low 70s and lower will have a lot of defective beans (cracked, insect damaged, Quakers, etc) and these taste like dirty socks and mud.
i get a really quick flow but the color is dark brown BUT my pressure never hits higher then 5 bar... the taste i can only say now that better than the french press i had, wayyyy better, i start smelly woody aroma, not burnt, the sweetness just lingers for hours... what kind of issue am i facing?
Try going with finer grind and see if the pressure gets higher. Or do you have a blind filter to test the full pressure of your machine. If you can get higher bars with the blind filter you know it's the coffee grind coarseness and you'll need to go finer.
Are you brewing espresso or another method? In espresso you might find one area of the puck is over extracting caused by a channel (where water flows through one area at a high rate, a "channel"). I'm putting up a video about channelling soon so have a look at that too. Cheers, ryd
I have Delonghi Primadonna elite. I am currently using Starbucks Kenya Medium Roast whole bean. My coffee is always bitter in taste like it is burnt or may be the water taste bitter. My coffee machine is just 2 months. I can’t figure the reason why it is giving bitter taste. I have changed the grind settings and all the possible settings in the machine but still not able to fix this issue. Please help.
Heya Madhav, I think it's your choice of coffee beans. But first we need to eliminate some other factors. So you're getting a shot out in ~27 seconds and it's double the amount you put in? Eg: 20g coffee in, 40g of liquid out? If you're doing this and still getting bitter, I think it's largely to do with your coffee. Starbucks aren't known for high quality coffee beans so you might need to ask for their expensive coffees or find another supplier. What you're looking for in coffee is a quality score number above 80, this is the range where there aren't many defects in the coffee and the quality is extremely high (therefore sweeter). It also needs to be a medium roast, the lighter the roast the less bitter but if you're making espresso coffee, you don't want light light roast, just a medium-light roast.
@@Rydecoffeecoach Thanks for reverting back. I will change the beans and see if it makes any difference. I will also check the timing in which the shot is delivered.
Question- I bought some Volcanica Decaf (I can't drink regular coffee unfortunately) and when trying to brew 18 grams of espresso in to 36 grams out, it is way way way too sour- (Using Cafelat Robot, using water right off of boil,) I have had to drop the grams down to 14 in, and up the output to 60 grams (2 ounces out) just to get it drinkable without the serious sour kick to it- Even at this ratio- the drink still has some sourness, BUT, it is more pleasant than face hurting- Tried 11 grams in 60 out, and it was even better, more drinkable-- Why do i have to dilute it so much? Is it because it is Decaf? It's a medium roast - so it shouldn't be overly light/sour notes- Is it perhaps just a bad bag of beans? People seem to love the Volcanica decaf- though they brew it as coffee- as Espresso- it seems way too sour unless i dilute it a lot?
Is the coffee bought preground? Have you tried making the coffee finer if you have a grinder? The reason you're finding it's too sour is that the coffee is underextracted meaning there surface area of each granules is not contacting the water for long enough. A longer brew time or finer grind will help with the sourness.
@@Rydecoffeecoach hello coffee beans, thanks for responding- no i grind myself- i did try going longer, as long as 50 seconds even with a very slow extraction- I haven't had a decent shot yet- also I've gone as fine as i could on the grinder, a new Sette 270. I've also tried other beans, one from a local coffee shop with a bag of coffee only 2 weeks old- again, it's decaf- I'll keep trying-
@@Nazareth434 ok the only thing I can think of is that the coffee is slightly underdeveloped when it's roasted. I have decaf coffee that tastes just as amazing as regular coffee so it's not just because it's decaf that you're tasting those flavours. It try the fine grind with a higher dose and a lower yield but over a longer time.
@@Rydecoffeecoach Thanks, you may be right- I'll give that a try- That was one thing i didn't think to try- higher dose, lower yield- Can you tell me what brand deecaf you have? I did brew a regular cup in a regular coffee brewer of the volcanica decaf, and it was ok- not great- but better than some I've had-
@@Nazareth434 I use a Mexican mountain glacial washed coffee. It's all natural and you get the same flavours as our Mexican regular coffee. Very sweet with milk chocolate and a bit of citrus acidity (but not sour, just bright).
A couple of misconceptions here. 1. Carbon dioxide is both tasteless and odourless. It does not impart a sour taste during the extraction. What does happen is that the gas shields the grounds from water though. 2. Arabica beans have been commonly used for much longer than the 5-10 years mentioned.
Thanks for clarifying about the CO2! 🙌 What I meant with Arabica beans is not that they've been popular but that it's become a buzzword of late. Whereas before, people would just assume all coffee is the same type of variety/species. ☺️
@@jitagan True, carbonic acid does normally impart a sour taste. But I don't think much carbonic acid can be produced during espresso extraction because water temperature is around 93C degrees.
Watch this video as it goes into bean quality and should answer any questions you have about whether it's your beans that are the issue. But rule of thumb is the more expensive the coffee the better quality. Stay away from supermarkets if you can, find a nice local roaster or buy online. ☺️👌 czcams.com/video/C0SSercoIVE/video.html
@@krazykraut627 ok, yeh. The same principles apply, make sure you have high quality MEDIUM roasted Arabica coffee beans. If you're getting sour coffee, you need to make your coffee grinds finer. If it's burnt, you need to go coarser. For bitterness, you need to check the bean quality, grind slightly coarser, or adjust the water flow faster if you can and don't let the coffee sit for too long. Hope this helps!
I had no idea that coffee can be too fresh. I thought that after two weeks of basically leaving the coffee to the open air there wouldn't be much aroma left.
Yeh it's actually a big misconception that coffee should be drunk fresh fresh. Yes if your coffee is left fully exposed to the elements it will deteriorate quickly. But in a dark, airtight container in a cupboard, it should last a lot longer.
@@Rydecoffeecoach I could but in hotel situations, it can be kinda tough not bringing a thermometer. I think 95-97 is fine. The thing that kinda confuses me is how people are recommending 100°C on tricolate
This was great but I use a pour over and my coffee tastes like absolute shit! I got some premium beans and ground them all at once, they were ok at first but over time it just tastes like dish water. Like water wrung out of a rag with some coffee flavor. Perhaps the container I keep the beans in is not fully airtight? The beans are about a month old at this point. I use reverse osmosis water, brown paper coffee filters and a glass pour over. I love good coffee but I'm going poor buying everyday from the coffee shop halp!
Yeh pour over is a different beast. I would try to get the freshest roast you can (within a couple of days of roast) and try to buy small batches so you use it up within a week and only grind as you use it. I'll do a video on this shortly, thanks for the prompt!
So there's a few things we need to establish first. How are you brewing your coffee and are you adding any form of milk/dairy or are you just drinking it straight black? Acidity is actually a desirable taste in good coffee, but it needs to be a subtle acidity like sparkling water or a Granny Smith Apple's crispness. But there's a fine line before the acidity flavour turns into a sour taste and THAT'S undesirable! So if it's too acidic you need to allow the coffee to degass some more. If you're making espresso, you need to let the coffee rest for about 10 days after roast, if you're making french press, pourover or aeropress style coffees then you need to let the coffee bloom some more (blooming is where the coffee saturates with water and allows for the oils and sugars to dissolve into the water). I've not heard of people feeling bloated from black coffee, only from milk, so you might need to stop drinking milk coffee if this is the case.
@@buskyjojoba1002 Hey Taha, I know its been 7 months but I just had a customer tell me they were diagnosed with IBS (Irritable bowel syndrome) and they were told to find low acidity coffee because it upsets their stomach. This could be definitely something to look into if you're still finding yourself feeling bloated after coffee.
I find it really strange that you didn't mention water temperature a single time. Am I supposed to believe water temperature has no bearing on coffee flavor because that seems absurd.
Yep you're right, water temp will definitely impact your coffee but most beginners will be too confused by this if their machine doesn't have PID. Also, I couldn't fit it all into the length of the video 👌
Hey Ouji, what brew method are you using? It sounds like your coffee isn't brewing for long enough or you're using light roasted coffee in a pourover method. This will cause a tea like flavour. Otherwise, your ratio of coffee to water could be too low. Espresso should be 2:1 (1x coffee grind: 2x liquid output). But plunger/French press is more like 10:1
This does not e plain what makes coffee bitter , how to neutralize or lessen it or what products might extract coffee flavor but eliminate bitterness because we want flavor but not have to add so much sugar to neutralize the bitterness
Like I said in the video it's hard to cover all the different variables that contribute to bitter coffee but I also did a deep dive in two other videos so you should find help there czcams.com/video/C0SSercoIVE/video.htmlsi=kNlrJ6AMNT_2NTQm
Is there anyway you can change the beans. Get some medium roast beans instead and see how they taste. Also, what are your parameters? What is your dosage, extraction time and volume out? I think the saltiness could be coming from an underextracted shot (ie: coffee shot time is under 20 seconds)
Cool! You could add a tiny bit of salt to take out the bitterness, but even if you got yourself a French press and some medium roasted ground coffee from a local roaster/market you might find it's easiest enough to do and will taste a lot nicer. 👌☺️
@@Rydecoffeecoach I am using V60, yeah its true I'm using med coarse grind with 2min brew time. Bcoz if I go finer the coffee will give that vegetal taste
I’m a new to coffee pour over! Just bought the plastic v60. Researching Ethiopian coffee. I plan to make ice filter coffee with it (James Hoffman’s technique). How do I get the blueberry bomb notes out of the Ethiopian coffee? Is there a video u can refer me to? I need a recipe from start to finish! Also, what does blueberry taste like? Is it obvious? Does it taste like literal fresh blueberry, or dried blueberry with the coffee taste?
Hey there! First of all, that's awesome, I love it that you're diving in! Ok, so now a little about tasting notes: Yes you can find some blueberry flavours in Ethiopia however it's not necessarily found in all Ethiopian coffees. Look for Blueberry flavours on the coffee that you choose. Blueberry is actually pretty recognisable in the cup it will definitely have that specific Blueberry flavours but remember: ALL flavours in coffee are not as strong as the real flavour. It will all be coffee flavour but with flavours that remind you of things (Blueberry, malt, hazelnut, apricot etc) so it is a bit subjective. But obviously you can usually taste the flavours set out on the coffee notes unless it's something stupid like Pink Persian fairy floss which is obvious marketing hype. I don't have an exact recipe for whichever coffee you buy but I'll link you to some videos with some v60 pour over recipes. Good luck and enjoy your brew!
Here's one for Guji Ethiopian which will be similar to what you are wanting. Skip to 10:26 to jump right into the recipe czcams.com/video/Ppxy7-DrnS4/video.html
Or watch this video recipe for Panama Geisha coffee v60 which is similar. czcams.com/video/iu9LwWKiBU4/video.html Remember these are just guides and you'll need to adjust these variables to get the flavours you want. Total Time of brewing, coarseness of grinds, ratio of coffee to water.
@@Rydecoffeecoach Thank you so much! I'll be purchasing the Guji Hambella to try after my coffee grinder comes in and I experiment a bit with the grind settings. Would milk and sugar be an inappropriate addition to the coffee? I'm used to pretty dark roasted coffees such as from Starbucks. I'm open to trying it black as suggested on the website though!
In my experience the Ethiopian coffees (especially natural processed) do not cut through the milk enough to enjoy them properly. Also, if you are used to dark roasted coffee, a light roasted coffee is going to be quite a different experience. It will be a lot more like tea but I love the flavours in a pourover. So yummy 😋. Get some to try but also get some Rwandan or PNG as they cut through milk nicely.
Hi Ryan, do you mean the coffee taste fine one day and the next it doesn't? A couple of reasons: The weather/temperature has changed so you'll need to adjust your grind accordingly. The coffee was left exposed to the elements overnight. Your machine might not have been the same temperature as the day before. Can I ask, do you get the same extraction (ie: 20g in, 40ml out in 27 seconds) every time you taste it? It's important that you have a baseline recipe that you can tweak on a daily basis. 🙂
Oof that's gonna be hard to fix in one go. Firstly, start with your coffee beans. Are they Arabica species, are they high quality (you'll usually tell just from the price if they are quality or not. Don't buy from supermarket, get them from a local roaster where you can try the coffee on their equipment) next make sure it's medium roast for espresso. Light or filter roast for pour over coffees can taste sour if they are used in espresso. What machine do you have?
@@Rydecoffeecoach hey thanks for the reply, they are arabica but they are supermarket bought, thats because there arent breweries where i live at least not that i know of, also im using a moka pot to make the coffee. Im not sure if i should put it on low heat or not, also i tried “letting it breathe” as it brewed yesterday because my dumbass thought that might help decrease the carbon dioxide levels but all it did was make a mess, so no more of that for me
@@danilatorm9559 yeh with Stovetop you'll definitely overextract the coffee if you don't take it off the heat the moment it starts to come through. However, stovetops are generally very tough to get right so don't beat yourself up. That will account for the burnt flavour. I would say the bitterness comes from the supermarket coffee. They are usually old, stale, and dark roasted. Can you try buying online and getting it delivered? I'm almost about to start shipping internationally when Covid eases and the cargo flights open up. But there might be a local roaster who delivered online. I don't know where the sourness is coming from unless the grind size of your coffee is too coarse maybe?
@@Rydecoffeecoach i dont think its ground too finely, its not a powder but its not huge lumps either, i will try and keep my eye on it really well next time i make and try to get it right, also we dont have online shipping here, because we dont actually have adresses and most people dont have credit cards, we also cant get paypal because they dont have iraq as a country that can register for an account on it thats why its so hard to procure quality products here, even for really rich people itd be hard because they just cant get it delivered
ouch! can you go somewhere else to get coffee beans? I've got a video coming out which talks a bit more about the type of coffee beans and what to look for in quality.
@@Rydecoffeecoach I have never eaten dirt or sawdust...but i would guess it taste like a mixture of these. I had no idea it taste so bad as usually i would load up on sugar and milk but this time i ran out and had to try it black and plain. 🤢
@@Rydecoffeecoach wow i had no idea coffee can be sweet. please make a list of the naturally sweetest tasting coffee beans, would really appreciate it.
There's actually no need for the rude remark. I'm not a scientist but my understanding is that the Carbon Dioxide from fresh coffee converts to Carbonic Acid in the espresso and this causes the sour hollow. This conclusion is from my own research and discussions with chemists and other experts in the coffee industry. I believe the tannic acid you refer to is actually caused by Chlorogenic acids and is more of an astringent flavour rather than sour. But anyway, I don't think anyone has all the answers to coffee yet as we are still conducting experiments and discovering new information. If you have a PhD in food science I'm definitely happy to discuss and learn from you more, but just be kind and polite please.
I don't think I've ever been mistaken for hipster 😂 I'm just here to celebrate great coffee and dispel the myths that coffee tastes awful. Robusta isn't quite there in terms of quality but I do agree, there are some nicer Robusta. But you have to go searching for it, it's not the norm. And most Robusta is the cheapest and lowest quality because it's easy to grow and has higher yields. There's nothing wrong with floral and fruity coffees and there are flavours like chocolates, toffee, hazelnuts etc.
Can't believe this video haven't got more views. It was really helpful!
Thank you for the kind words! 🤗
@@Rydecoffeecoach I'm having a serious problem, I bought a $100 espresso 3in1 machine and for 15 days it gave me amazing coffee wether it was small or large, didnt matter, it was great, then it started to taste like chlorine and somehow bitter even when I always use boiled and filtered water. I managed to clean the machine with vinegar and water and after rinsing it around 4 times with water the chlorine and the bitterness (and the vinegar taste) left the machine, however, capsules are tasting acidic and decaf grains have no taste at all. What the hell is wrong with the machine? I already reset its settings. I hope you can advice somehow, there is no cleaning procedures for that coffee machine, not even in its manual. It uses exact measures, exact measures and exact temp that gave me great coffee for 15 days, what is happening?
Thank you so much for making this video!
Great video. Great channel!
I like the sticky date pudding effect at 5:40!
Nice! Thank you for that.
Concise and precise. Thanks for the video! Love it.
You're welcome!
I literally CANNOT drink coffees from my machine without any sugar.
Ok that's interesting. From my experience sugar counters the bitterness so there may be something with your machine or you're extracting the coffee for too long. Or possibly the beans you are using are Robusta. Do you have more information? I can help ☺️👌
Same !!!
This was so helpful! Thank you so much!
You're so welcome!
New favourite channel. The passion and information in your videos is fantastic. Cheers from the UK!
Thanks man! It's kind comments like yours that make it worth while! 🙌🙌
Amazing video. Great explanation brother. Appreciate the thought process of this video. Very helpful.
You're welcome my man! 👌🙌
Thanks for the information, I learnt so much.
You're welcome! 🙌
Great video mate, about time something useful came out from CZcams... Appreciate taking the time explaining it more, one of your tips has helped me and now im 4 days in and my coffee taste like one I bought from the cafe. legend
You're welcome! 🤗👌 That's awesome to hear. There's nothing better than a home coffee that beats a cafe 🙌🙌
This was VERY helpful. Thank you!
I second that! Muchas gracias
You're very welcome!
Best video I've seen of the reasons for a dodgy espresso, ( and i've seen many !) Thank you.
Wow that means a lot! Thank you 🙌👌
Heya, I'm keen to know what you liked about this video as I want to keep making more like this that entertain as well as educate. Since you've watched a lot can you tell me what you liked and what you'd like to see more of? Thanks heaps from Australia! 👌🙌
Super helpful thank you so much!
You're welcome!
wow this should be trend.. loved this topic.. im a barista for years but this one give additional knowledge or a refresher. i can highy recommend this.. thanks Sir!
Thanks for the kinds words man! 👌🙌🙌
Maravilloso
Good info
Thank you👌
This tips here! Wow! Insanely addicted. Subscribed! Thanks mate
Thank you man! I'm super keen to hear what other areas you'd like to learn more about. Would you like me to go deeper on burnt, bitter, sour?
@@RydecoffeecoachThat would be great. I just bought a used coffee machine for a run. What budget machine would you recommend to a beginner? And why are lever so expensive lol.
What a great and informative video.
Thanks Padma! I'll be filming an indepth one on bitter coffee in the next few weeks.
Well done and informative
Thank you!
Danka!
Bitteschon 🤗
Omg love the R2 French press! 😍
I know, it's so awesome! 🤩🤗
Thanks mate!
You're welcome!
Also your channel is great. I just came across it today. Subscribed!
Thanks!
Very nice video, thank you.
You're welcome! 🙌🙌
Very helpful!!!!!
Thank you! 👌
Great video
Thanks!
Very helpful and knowledgeable
Thanks Khayam! I'm keen to hear what else you would like to learn about. Please let me know and I'll put it into our list of upcoming videos.
Thanks great tips
You're welcome! 👌
Really informative and well presented - thank you. I’ll look forward to watching more of your videos.
Thanks Dawn!
Very good video.
Thank you! 🙌
Very real😊
I've been using french press for a while (just couple of months) and since i'm new to different extraction methods I came across a video that said you get a 2/4 of intensity in the cup with french extraction, and moka pot had better intensity (4/4), actually the best before expresso machines. So i bought myself one moka pot just to find out that specialty coffee has quite some variables to deal with. Your video is the one that open my eyes to the fact of being aware of date of roast and, give importance to degasing: so now i grind couple of days before using that coffee in my moka. Example: same coffee grains (with different size of grind of course) were super sour in my moka versus the french press that has the blooming before thus no gas adding sourness. Thanks!
Amazing to hear! I love stories like this. 🙌🙏
Ayyyy that french press is cuuuute
Oh yeh! It's the best! 🙌😍
@@Rydecoffeecoach I wish I had one 😍 unfortunately nobody sells it around here
Yeh they are really hard to find! 😥
Cheers! 🍻
Thanks Dini!
A lot of cafés use freshly ground beans while using the espresso machine, and no wonder the coffee tastes sour as if a lemon has been squeezed into it.
Meanwhile, because I prefer the drip filter, and "wet" the grounds before brewing the coffee, the freshly ground beans do not taste sour at all (or at worst, as sour). I never understood why this happened. Thanks for the explanation.
Could you please elaborate on why the beans release CO2 upon coming in contact with hot water?
Yes, fresh coffee in filter is definitely ok as long as you wet the grinds as you did. But with the 9 bars of pressure on espresso it just isn't good to be that fresh.
So I'm no chemist but my understanding is that the oxygen molecules in the hot water react with the coffee granules and causes a strong carbon dioxide reaction which repels the water and causes a bloom. Once the c02 has been released and evaporated, the coffee can absorb the water and the oils can dissolve into the water.
Hopefully a chemist/scientist can get on here and help us understand it at a molecular level.
So scientific!
Awesome video!!! I'm Colombian, now I am learning from an English man, lol!
Thank you so much for your comment. When covid settles down I'll be coming to your country to journey into the jungles of Sierra Nevada to visit the Kogi tribes! 🙌
I switched to corn coffee yay!
That was one of the most informative videos I have seen. And as a new Espresso maker I have watched a few! Why am I getting 100g of yield and sour tasting coffee? I know there are a lot of variables but not sure what to adjust.
What espresso machine are you using? I had the same issue (burnt actually) and adjusted my grind and now its perfect
@@upsidedownmango4630 Breville Touch. Still new to this but not getting very good results yet. Mostly sour thin shots. Using fine grind setting 3 and 18g of coffee. I think I am tamping etc good. 25 seconds might be too long?
@@MonteComeau If you're getting 100ml out in 25secs you'll need to fine the grind up even more because you should only be getting about 36ml out based on 18g in. 25-30seconds is fine for a shot time.
I had one of those "ah-ha" moments when you explained the need for coffee to bloom, especially when making pourovers....it finally all made sense! However, with my espresso machine, I struggle to get that perfect honey looking extraction. For a while now, mine have been very bitter (though I struggle with bitter vs sour), with an unpleasant aftertaste. I've got the good gear, Rocket Giotto and Mazzer grinder, which I've had for about 10 years...so you would think by now I would have it sorted!
Heya! Yeh if that extraction isn't looking like honey I would check these things in this order: beans - get high quality specialty beans (80+ quality score), roast date - make sure it's roasted within at least a month, grind size - go fine enough that it drips through the dial it coarser until there's only one drip and then it should form a solid stream, check that you're not doing any preinfusion - Giotto's have a mechanical preinfusion so when you pull the extraction lever up halfway that starts the preinfusion, so make sure you just pull the lever up the full way.
@@Rydecoffeecoach Interesting about the preinfusion....and I'll certainly try your suggestions....thanks!
I got the machine serviced about a year ago (through an authorised agent), and it wasn't cheap, but the lever has acted differently since then...it doesn't seem to have that halfway lever point anymore...it's just on or off. Plus, since that service, the pressure gauge only ever reads to that 4 bar point, though it sounds like the machine is doing all the right things. The service people said there is probably just a tiny blockage affecting the pressure gauge, but it would involve lots of $$$ and time to disassemble everything to find it.
Ok does the coffee pour too fast or drip currently?
@@Rydecoffeecoach either or....I struggle finding that middle ground! I did try fresher beans today and I think it was better.....it took a while before anything came out, and it was quite slow, but then it ended up running out a bit watery looking. I feel it had potential at the start. I see these lovely honey looking extractions, and that rarely happens.
Yeh so it sounds like it might just need a micro adjustment to coarsen it up a little. It should drop around the 7-8 second mark and be continuous until around 26 seconds when it might wobble and become watery.
I love your video, help me a lot understand about flavors, I’m extracting in about 7-8 seconds and it taste like burned coffee my tamper it’s from normcore the one that it stops when it needs to stoop if I try to grind finned it taste worse and also burned any advise ?
Great video! Learned so much. Curious if you do aeropress (or pourovers)? I have had to switch to decaf and I keep getting this sharp unpleasant punch of flavour up front and then an immediate flatness (like a lack of an aftertaste). Beans are good and fresh. I made it finer and increased the water and while that punch-flat curve is a lil bit improved, now I got me some bitterness 🤷🏽♀️ I find decaf is much harder to figure out…
Yes decaf is a different beast to tame! ☺️ I would say you need to look around for a specific light/filter roast for your pourovers. For the aeropress you can still use medium roast decaf.
The bitterness is from grinding too fine and over extracting it with the water. Can you describe the type of unpleasantness of the punch-flat brew?
@@Rydecoffeecoach I'm using a med roast on aero press in this case. Re flatness, I find in general decaf beans lack that complex aftertaste of caffeinated beans, i.e. the taste simply disappears on the tongue. That's not unpleasant, just annoying. The unpleasant punch bit is a sharp/strong taste that I associate it with cheap dark beans, even burnt beans (like when you go to a big chain coffee shop that uses robusta) but these beans come from a great independent roaster nearby that sources small batch organic stuff. There are a thousand ways to aero press, maybe I'll try the inverted brew method for the decaf with less brew time...
Oh what temperature do you have your water at btw. If it's low it could cause that flatness. And if your grind size is too fine, you might be overextracting. What recipe is the general one you use?
@@Rydecoffeecoach temperature was fine - immediately off boil. I gave up on aero press and tried my v60 again with a highish water ratio (300ml, 18g coffee) and it worked!
Perfect! Thanks for sharing!🤗👌
Single dosing works for me, with all of my brew methods
We have always had arabica coffee. It’s the standard here in Holland.
Yes it's really lovely.
Great video and info .. I have a bambino plus for home use and using Arabica pre ground beans I can’t see to get the same flavour as a normal cafe style flat white .. it doesn’t seem to be sour or bitter or burnt jjst not the same flavour.. any tips ? Ideas ?
Thanks for your kind words! Yes, unfortunately if you're using preground coffee you just won't get the same flavour. This is because the moment you grind coffee it starts to go inert (loses its flavours). The grinder really is the most important part of espresso and it's often overlooked. See if you can buy a Breville smart grinder pro, they are a great, cheap, entry level grinder. 👌
Please do a video on bean selection
Sure! What particular part of it? Do you want the cherry selection, sorting washed seeds into quality/size or how to select coffee beans for your style of brewing and palate?
Great video! I’m just learning about the various brewing methods and am going to try cold brew. When making cold brew, does it matter what brand/roast you buy or is it strictly based on what coffee you like the best? I’m trying to buy organic coffee (due to pesticides) and coffee that is of higher quality, but I’m not sure where to start. Any suggestions? Thanks.
Thanks! Where are you located? Definitely best to get a medium roast coffee and look for high-quality words such as SHG (strictly high grown) or quality scores above 80+ (if they say it.) You can then look at which ones are organically grown.
I’m located in Tampa,Florida. Thank you for the great information. I’m just now getting into espresso and am about to get a Gaggia as my entry-level machine. Any thoughts?
Awesome! I can help you with the coffee and give you advice with your machine. The Gaggia classic is excellent but you'll need to learn its tweaks. If you're new to making home espresso coffee I would invest in a good grinder and just buy a Breville dual boiler, a better grinder will last 10+years and you can upgrade your machine in 4-5years to something that will last you 15+ years. Send me an email at hello@ and we'll get you a discount code to purchase and ship the coffee beans to you.
Good info but great shirt! Where can I get one of those?
Oh thank you! 😂👌 Yeh I think that one was from YD or Politix. Hopefully you can find one. It's super comfortable too! 🤩
Great video, just subscribed, hopefully you'll hit 1000 subs here soon!
Thanks so much! Yes I'm almost there! 🙌🙌
I just started the pour over process and bought fresh coffee beans from a local shop and did my first pour over. I ran to your video and you hit several possibilities for the reason my coffee turned out bitter and sour and easy to understand. One, my coffee beans were roasted not even a week ago and my pour went a little longer. Now the main question I have is that I am using an interesting pour over glass that has a stainless steel filter that takes the place of reusing filters. It seemed to work fine but I did notice the bubbling that happened due to the freshness of the coffee. Do you think this container could be a problem for the overall result of my brewed coffee as I learn and tweak things? Thanks!
Thanks for your comments! I don't think the steel filter will cause too much issue. It just creates a thicker and heavier body, maybe a little more intense and rich sweetness rather than a crisp clean flavour. It's just personal preference. But if you're finding the sour and bitter flavours are coming through then it's more likely the grind and extraction that need tweaking. The bubbling is good in v60 during your bloom so keep that around 50ml of water in 30-50 seconds. Then another 1min pour of ~100ml and a final 1min pour of your last ~150ml. If you're using between 12-16g of grinds and play with those times and weights you should find a really nice balance cup regardless of the type of filter. ,👌
@@Rydecoffeecoach Awesome, thank you so much!
I love your french press, where did you get it? Also, what if it taste like dish soap? I'm using good beans with a burr grinder with a french press.
Oh you mean the R2D2 one? Yeh it's amazing. You should be able to find it.on Amazon or Zing! But they seem to pop up around Xmas. If your coffee taste like soapy dishwater I would try different beans just to eliminate the issue. Really the only way to have bad quality French press is using the wrong beans or there's literally soap still in the press. Make sure they are medium roasted, I wouldn't go for light roasted unless you're not using milk. Sometimes some very fruity coffees can taste curdled a bit when adding milk. So avoid Natural processed coffee as that will have more fruity characteristics.
I think you should also check your kettle in case there is a build up of scale in there as that could affect the taste too.
Have you got more information? Like, did it ever taste good with these same beans? Is this just a new development? What have you changed recently?
@@Rydecoffeecoach Hello, it's a bran new french press. Same beans from online store. Different flavors. Thought I was making it too strong but it's less than the recommended combo of ground beans to water.
@@kerihess6689 ok if it's brand new maybe it needs to be washed out a few more times? If it's less than the recommended amount (I use a 17:1 water to coffee ratio) it would taste just less flavoursome not soapy.
@@Rydecoffeecoach okay, I will try that. Thank you so much.
I loved your videos and need help! Newbie Got a Breville Barista Pro and love it! Problem: Very often the late is Bitter (i think its bitter but based on what I read maybe its sour and I don't know the diff?) It is often very Yuck like what I'd imagine battery acid to taste like. Other times it is GREAT but even then it will turn Yuck as it cools. I tend to sip it for HOURS and nuking exacerbates the yuckness so I have a Yeti mug but even then it is turning Yuck as it cools. Since timing is everything I need help with how to pull the shot longer (i think). It literally shuts off at 15 seconds (automatic double shot setting). You all say it should pull longer than that (but you also say bitter means pulling too long so I am stumped). I am at a 9 grind size (keep going finer bases on experts saying that's how to resolve bitterness) but the flow does NOT ever look like 'warm honey' it seems to me to come out faster like water. Very little crema though I have used Lavazzo super crema and now have a local same day roaster using dark (and somewhat oily?) espresso beans. Advise is appreciated!
Great questions Sonya! Yep no worries I think I can help you solve the issues. You're definitely tasting sour and not bitter. From everything you describe from the car batter acid to 15 second shots they all lead to sourness. It's also possible your coffee is bitter too which might be confusing your taste buds. The bitterness comes from the dark (oily) roasted beans. They would be over roasted and this can cause bitterness flavour. You want to get fresh medium high quality roasted beans. Then you'll need to use the manual button for extraction but make the coffee finer so that you can get a consistent honey pour right up to about 25seconds. If you find it's still going watery at 15seconds, keep making it finer. Keep going until it just drips out and then you know you've gone too fine and need to back it off a bit. You will find a perfect balance of grind size that lets enough water through to flow evenly, but also stays consistent until about 25seconds.
@@Rydecoffeecoach Thank You for the reply
I cant have a coffee while I'm out. But love my own brewing either long or shot black. Oh I may have missed it but did he say anything about the temperature when it comes out. Gas to be 90 deg. Cel.
I don't measure the temp of the coffee afterwards but the water coming out of the group head I set to 95°C on medium-light roast coffees and I might drop it a little lower on some more medium roast coffee. I wouldn't go as low as 90 because it will start to add a sour underextracted element. 👌👍
We started off with dark coffee in the first place. Yeah. Over here on this side taste sour and bitter. Where mine on my side tastes good. We’re dealing with Maxwell and Folgers coffees.
Is there another brand you can get hold of? Maxwell's and Folgers aren't as high quality as what you might find in a local Roastery. Those big brands use a lot of cheaper beans (and hence have a lot more defects that taste bitter). A small Roastery can't rely on brand name to make sales and they aren't focused on profits alone, so they usually make smaller margins and source higher quality beans. Good luck! 🤗
YES, THANK YOU!!! As I mentioned above, it tastes like burnt soap and watery lemon juice!
What is the recommended brew ratio and temperature for city roast and full city roast arabicA beans?
City roast keep it 95°C/203°F. Full City roast you can drop the temperature to 93°C/199.4°F brew ratios should still be 2:1.
Maxwell House is pretty uniform, I'm dealing with another issue.
Yep, that brand should be pretty consistent. So what issue do you face? I might be able to help.
Hey! Thanks for the great video. Does temperature affect the sourness/bitterness in any way?
Yes great question. If your temp is too low you'll experience a sour taste. It will not extract enough of the sweet sugars. This is even more obvious in lighter roasted coffee too. I usually leave med/light roster coffees around the 95C / 203F degrees and only lower the temp a fraction of it's medium.
Do the tips you provided on this video(for the French press) apply to pour overs as well? I just recently got a v60 and brewed myself a cup a few hours ago and it tasted quite bitter and sour. I used honey processed, medium roast and the grind is medium as well.
Yep it certainly can although pour overs tend to counter the sourness. First thing to check is the grind fineness. Too coarse and you'll get sour coffee. Too fine and it will become bitter. With v60s it's all about precision to get the best results. You need to bloom the coffee first for about 30-45 seconds. Blooming is where you add a little water first. This does a sort of instant degassing of the coffee and gets rid of the sour CO2. Then you should pour the rest of the water over the next two minutes. Make sure you are using the correct ratio of water to coffee usually around 16:1. It shouldn't be sour. If it's bitter now you may be over extracting it which means your steeping the coffee for too long or your grind is too fine.
Coffee Beans Delivered
Thank you for the reply!
During my first try I was already doing everything you stated above except for pouring for two minutes! After I commented I tried again the next day with water that’s not as hot and the puck looked perfect! Sandy and not super wet. I think with My first try the water was way too hot and the puck turned wet and muddy, which I think is a big reason why my coffee turned bitter and Sour. The second try was much better though! Still slightly bitter and sour, but it was a huge improvement. I will be pouring much slower for my next cup based on your suggestion! Thank you!!
@@Vivi-rh6fo welcome to specialty coffee. There are too many variations in specialty coffee. Constantly adjusting you grind to bring out the nuances for each single origin bean can be a challenge if not frustrating at times.
I follow this guy, he's taught me a ton, but there is some incorrect information in this video. For instance, there is no such thing as too much pressure in tamping. Watch clive coffee for more on that. And turbo shots negate another point made in this video, for which you can check out Lance Hedrick. But that tip on resting coffee for two weeks in winter is gold.
Hi,
Helpful video.
However, I am still getting a sour/burnt taste. I was doing fine until a few days ago and now that I use a new distributer+tamper with an open portafilter, I can't seem to get it right. (not sure if this is affecting it)
I use a Breville Barista Express.
-The extraction time is 30s. (coffee starts to pour around 7s)
-The volume for a double shot is about 65-70 ml at times. (18 gms coffee)
-The color starts to blond a bit early I feel.
-The pressure gauge is within the grey zone but around the 1 o'clock position.
- I pre-hear the shower, glass & basket.
- Puck looks fine. Not dry and not wet/watery.
Would really appreciate your inputs on resolving this.
Thank you.
Hey there! Sounds like you're doing most things right, however, I feel you're extracting too much out of the coffee. You're extracting more than a ratio of 3.5:1 which is far too much as you should be aiming for a 2:1 or 2.25:1 so based on your 18g basket you should looking to extract 36-40g. This is because there is only so much yummy flavour you can extract from each granule of coffee and after that, it affects the flavour negatively. The distributor and tamper shouldn't affect your coffee negatively but they do mean you need to be more precise and when you aren't, you'll taste it.
So try lowering your yield (output) but keep it within ~30second extraction and you should definitely stop those bad flavours.
@@Rydecoffeecoach Thank you for your reply.
I am using the auto/pre-programmed function where the double cup dispense 60ml of water. Didn't have an issue with it before. Lowering the yield would imply reducing the time to
@@absolutskyy99 yes always try to manually control your coffee. The machine isn't smart enough to factor in all the variables like temperature, humidity, age of beans, dosage etc. You shouldn't necessarily need to reduce the extraction time because you still want it to drop in 27-35seconds, so what you'll need to do is tighten/coarsen the grind accordingly. Also, if your machine says it puts 60ml of water IN then that's a different amount to your yield. Do you have a set of precision scales to weigh the output yield? You can buy a cheap set on eBay for $15 or so and that will do the trick.
@@Rydecoffeecoach Thanks again. Your suggestions REALLY helped.
I am now manually controlling the output. Down to about 25s and 40 gms of espresso. (still working on it) The taste has improved drastically!
But this brings me to another set of questions...
1. Why did my coffee taste change for the worse when I started using the new tamper/distributer + open portafilter? (everything else was the same)
2. I was getting a great tasking espresso with the auto setting for a 2-cup setting for the Breville Barista Express (60ml), but now it tastes terrible if I let it go on the auto mode.
3. Does an open portafilter have an effect on the taste?
4. Using the open portafilter, I can see occasional pin-hole size sprays once in a while. Is this normal?
Thanks.
have a question - if my electric burr grinder is giving me a bitter coffee as compared to a handheld coffee grinder. what is the reason behind this
That's a tough one! I can only think that your burr grinder is grinding too fine and choking the flow, or at least it could be uneven and then you'll get over-extracted parts which would taste bitter. What is your burr grinder model? Are you producing exactly the same grind size as the hand-held?
I’m not sure if it’s the grinders fault it’s not the right espresso but I grinded coffee at my job (Starbucks) at espresso grind and when I bring it home it just taste way too bitter and it’s like stuck in my mouth and still can figure it out of why it’s like this. Could it be the machine?
Yeh it could be too finely ground for your machine. If your work grinder is set for your work machine, there's a good chance your home machine doesn't have the power to push the coffee through. Is it dripping? If so you need to make the grind coarser.
Very helpful! I'm new to coffee making at home and I'm definitely doing something wrong. Please help. When I put grounded coffee upto mark 4 i.e. for 4 cups, the extract I get is dark is watery and not honey textured or coloured initially for like 1.5 cups and it definitely doesn't flow, it just drips (maybe because I use medium roast beans and the tamping is too much as you said) but later it gets lighter and that's when I smells like it's burning. So I take out shots for just 2 cups and let the rest flow in the drain or collect it n throw it later. Also the milk I froth is always cold, I thought the steam is supposed to steam the milk n froth it and automatically make it hot so I use cold or room temperature milk. But my coffee ends up cold and watery everytime. Can you please tell exactly what's happening here and what should I do to correct it?
Ok so the problems sound specific to your machine. I haven't heard of an espresso machine that says fill for 4 cups. So can you give me the model number and make of your machine?
@@Rydecoffeecoach Morphy Richards it is. Idk if it's a reliable one but that's the most expensive (hence thought to be good) home espresso I could've bought here. www.amazon.in/dp/B008P7IF02/ref=cm_sw_r_cp_apa_fabc_0Zz3FbFYGEY28?_encoding=UTF8&psc=1
Hmm. Interesting. I have never heard of that brand before. But yes this is a slightly different style of making coffee and it isn't exactly espresso. It's more like a dripulator filter going through an espresso portafilter. But I don't think you will be able to get the coffee to pour like honey texture. With this brewer fill the coffee close to the top of your cup and then add the milk. This will stop it being watery. Also you might need to steam the milk for longer if you find it's still cold. You're right, start with cold milk but make sure you steam it until it's nice and hot.
@@Rydecoffeecoach thanks a latte!
I'm using a medium-grind arabica beans and I use a coffee maker. My coffee comes out really pale and sour, and I noticed that my coffee maker makes the coffee too fast may that be the reason of sour coffee, if it is what do you recommend to make a coffee with?
Does this mean your coffee is preground? Try to get a grinder because then you can make small adjustments which affect the taste. If it's coming out pale and sour, the grind might be too coarse and you should fine it up a bit. When you say coffee maker is that espresso machine or stovetop? The machine can affect flavour too but I say your problem is mostly to do with the wrong grind size and you should get a good burr grinder.
@@Rydecoffeecoach Thank you for responding to my comment, I'm currently using a cheap "Auto-drip" Imarflex coffee maker.
My espresso is bitter and how much sugar syrup i have to add
mine is bitter to sour. I use a percolator. maybe the percolator makes it sour
Do you notice a difference each time as in, sometimes it's bitter, and sometimes it's sour? The bitterness comes from over extraction which is where the coffee granules are over saturated and so you're trying to extract too much of the oils from the coffee. The sourness is the opposite and you're not extracting enough oils. So you might need to grind finer if it's sour or put less coffee in the percolator. And if it's bitter, grind coarser or add less coffee. Hope this helps!
Dude, I'm just a normal guy with a big ole perker and am wondering why my coffee often tastes like burnt mud mixed with diluted lemon juice. It's not the way I prepare it (the same every time), it's the different brands. What do some brands do to their "coffee", such as add additives?
So the biggest difference between brands (and something that's hardly ever talked about) is the quality score. This is like the points system in wine. For some reason, it's still barely used for retail. It's hard to explain in text but I have a video coming up about exactly this. Basically, tasty coffee starts in the high 70s and gets better and better the higher the number. It's an exponential scale so it's much harder to score higher. Low 70s and lower will have a lot of defective beans (cracked, insect damaged, Quakers, etc) and these taste like dirty socks and mud.
@@Rydecoffeecoach Thanks!
i get a really quick flow but the color is dark brown BUT my pressure never hits higher then 5 bar... the taste i can only say now that better than the french press i had, wayyyy better, i start smelly woody aroma, not burnt, the sweetness just lingers for hours... what kind of issue am i facing?
Try going with finer grind and see if the pressure gets higher. Or do you have a blind filter to test the full pressure of your machine. If you can get higher bars with the blind filter you know it's the coffee grind coarseness and you'll need to go finer.
Is sour and dry also the same, I mean is that result from not perfect blooming part ?
Sour is slightly different to dry (astringency) and could be caused because your coffee may be channelling.
Are you brewing espresso or another method? In espresso you might find one area of the puck is over extracting caused by a channel (where water flows through one area at a high rate, a "channel"). I'm putting up a video about channelling soon so have a look at that too. Cheers, ryd
Hey there Hendra, I've got the new channeling video up now so you can see czcams.com/video/fa-KeJ-59QY/video.html
I have Delonghi Primadonna elite. I am currently using Starbucks Kenya Medium Roast whole bean. My coffee is always bitter in taste like it is burnt or may be the water taste bitter. My coffee machine is just 2 months. I can’t figure the reason why it is giving bitter taste. I have changed the grind settings and all the possible settings in the machine but still not able to fix this issue. Please help.
Heya Madhav, I think it's your choice of coffee beans. But first we need to eliminate some other factors. So you're getting a shot out in ~27 seconds and it's double the amount you put in? Eg: 20g coffee in, 40g of liquid out?
If you're doing this and still getting bitter, I think it's largely to do with your coffee. Starbucks aren't known for high quality coffee beans so you might need to ask for their expensive coffees or find another supplier. What you're looking for in coffee is a quality score number above 80, this is the range where there aren't many defects in the coffee and the quality is extremely high (therefore sweeter). It also needs to be a medium roast, the lighter the roast the less bitter but if you're making espresso coffee, you don't want light light roast, just a medium-light roast.
@@Rydecoffeecoach Thanks for reverting back. I will change the beans and see if it makes any difference. I will also check the timing in which the shot is delivered.
Question- I bought some Volcanica Decaf (I can't drink regular coffee unfortunately) and when trying to brew 18 grams of espresso in to 36 grams out, it is way way way too sour- (Using Cafelat Robot, using water right off of boil,)
I have had to drop the grams down to 14 in, and up the output to 60 grams (2 ounces out) just to get it drinkable without the serious sour kick to it- Even at this ratio- the drink still has some sourness, BUT, it is more pleasant than face hurting- Tried 11 grams in 60 out, and it was even better, more drinkable-- Why do i have to dilute it so much? Is it because it is Decaf? It's a medium roast - so it shouldn't be overly light/sour notes- Is it perhaps just a bad bag of beans? People seem to love the Volcanica decaf- though they brew it as coffee- as Espresso- it seems way too sour unless i dilute it a lot?
Is the coffee bought preground? Have you tried making the coffee finer if you have a grinder? The reason you're finding it's too sour is that the coffee is underextracted meaning there surface area of each granules is not contacting the water for long enough. A longer brew time or finer grind will help with the sourness.
@@Rydecoffeecoach hello coffee beans, thanks for responding- no i grind myself- i did try going longer, as long as 50 seconds even with a very slow extraction- I haven't had a decent shot yet- also I've gone as fine as i could on the grinder, a new Sette 270. I've also tried other beans, one from a local coffee shop with a bag of coffee only 2 weeks old- again, it's decaf- I'll keep trying-
@@Nazareth434 ok the only thing I can think of is that the coffee is slightly underdeveloped when it's roasted. I have decaf coffee that tastes just as amazing as regular coffee so it's not just because it's decaf that you're tasting those flavours. It try the fine grind with a higher dose and a lower yield but over a longer time.
@@Rydecoffeecoach Thanks, you may be right- I'll give that a try- That was one thing i didn't think to try- higher dose, lower yield- Can you tell me what brand deecaf you have? I did brew a regular cup in a regular coffee brewer of the volcanica decaf, and it was ok- not great- but better than some I've had-
@@Nazareth434 I use a Mexican mountain glacial washed coffee. It's all natural and you get the same flavours as our Mexican regular coffee. Very sweet with milk chocolate and a bit of citrus acidity (but not sour, just bright).
A couple of misconceptions here. 1. Carbon dioxide is both tasteless and odourless. It does not impart a sour taste during the extraction. What does happen is that the gas shields the grounds from water though. 2. Arabica beans have been commonly used for much longer than the 5-10 years mentioned.
Thanks for clarifying about the CO2! 🙌 What I meant with Arabica beans is not that they've been popular but that it's become a buzzword of late. Whereas before, people would just assume all coffee is the same type of variety/species. ☺️
Carbon dioxide dissolved in water produces carbonic acid. So, yes, it does add to sourness.
Awesome. Thanks for clarifying! 🙌
@@jitagan True, carbonic acid does normally impart a sour taste. But I don't think much carbonic acid can be produced during espresso extraction because water temperature is around 93C degrees.
How can you tell whether the quality of the beans is the issue?
Watch this video as it goes into bean quality and should answer any questions you have about whether it's your beans that are the issue. But rule of thumb is the more expensive the coffee the better quality. Stay away from supermarkets if you can, find a nice local roaster or buy online. ☺️👌 czcams.com/video/C0SSercoIVE/video.html
What about drip coffee???
Same rules apply. 👌
What about regular coffee machines???
Well, these factors apply to all coffee brewers no matter what type, but what do you mean by regular coffee machines?
@@Rydecoffeecoach just a regular basic coffee maker
@@krazykraut627 ok, yeh. The same principles apply, make sure you have high quality MEDIUM roasted Arabica coffee beans. If you're getting sour coffee, you need to make your coffee grinds finer. If it's burnt, you need to go coarser. For bitterness, you need to check the bean quality, grind slightly coarser, or adjust the water flow faster if you can and don't let the coffee sit for too long.
Hope this helps!
I had no idea that coffee can be too fresh. I thought that after two weeks of basically leaving the coffee to the open air there wouldn't be much aroma left.
Yeh it's actually a big misconception that coffee should be drunk fresh fresh.
Yes if your coffee is left fully exposed to the elements it will deteriorate quickly. But in a dark, airtight container in a cupboard, it should last a lot longer.
Hey, so I managad to burnt my nordic roast coffee with tricolate. It just smelt burnt
How did you burn it in a tricolate? Or do you mean the coffee was burnt by the roaster?
@@Rydecoffeecoach the boiling water burnt my coffee
I dont know how lol
Oh yeh I guess that could do it if it's 100°C, can you do it at 93° or does the kettle not do that?
@@Rydecoffeecoach I could but in hotel situations, it can be kinda tough not bringing a thermometer. I think 95-97 is fine.
The thing that kinda confuses me is how people are recommending 100°C on tricolate
Oh yeh that's weird. I think people say boiling but actually mean close to boiling. Yes, always difficult to use hotel equipment. 😥
This was great but I use a pour over and my coffee tastes like absolute shit! I got some premium beans and ground them all at once, they were ok at first but over time it just tastes like dish water. Like water wrung out of a rag with some coffee flavor. Perhaps the container I keep the beans in is not fully airtight? The beans are about a month old at this point. I use reverse osmosis water, brown paper coffee filters and a glass pour over. I love good coffee but I'm going poor buying everyday from the coffee shop halp!
Yeh pour over is a different beast. I would try to get the freshest roast you can (within a couple of days of roast) and try to buy small batches so you use it up within a week and only grind as you use it. I'll do a video on this shortly, thanks for the prompt!
My coffee sometimes tastes very acidic and I feel bloated after drinking it... Is there any solution to it?
So there's a few things we need to establish first. How are you brewing your coffee and are you adding any form of milk/dairy or are you just drinking it straight black?
Acidity is actually a desirable taste in good coffee, but it needs to be a subtle acidity like sparkling water or a Granny Smith Apple's crispness. But there's a fine line before the acidity flavour turns into a sour taste and THAT'S undesirable! So if it's too acidic you need to allow the coffee to degass some more. If you're making espresso, you need to let the coffee rest for about 10 days after roast, if you're making french press, pourover or aeropress style coffees then you need to let the coffee bloom some more (blooming is where the coffee saturates with water and allows for the oils and sugars to dissolve into the water).
I've not heard of people feeling bloated from black coffee, only from milk, so you might need to stop drinking milk coffee if this is the case.
@@Rydecoffeecoach ohh yes .. I add frothed milk to the espresso...
Thankyou I'll look into it!❤️
@@buskyjojoba1002 Hey Taha, I know its been 7 months but I just had a customer tell me they were diagnosed with IBS (Irritable bowel syndrome) and they were told to find low acidity coffee because it upsets their stomach. This could be definitely something to look into if you're still finding yourself feeling bloated after coffee.
@@Rydecoffeecoach yes thankyou.. will do
@@Rydecoffeecoach maybe it's related to stress also... I'm not sure...
I find it really strange that you didn't mention water temperature a single time. Am I supposed to believe water temperature has no bearing on coffee flavor because that seems absurd.
Yep you're right, water temp will definitely impact your coffee but most beginners will be too confused by this if their machine doesn't have PID. Also, I couldn't fit it all into the length of the video 👌
Why does my coffee taste like tea rather than coffee, I am using air roasted arabica beans
Hey Ouji, what brew method are you using? It sounds like your coffee isn't brewing for long enough or you're using light roasted coffee in a pourover method. This will cause a tea like flavour.
Otherwise, your ratio of coffee to water could be too low. Espresso should be 2:1 (1x coffee grind: 2x liquid output). But plunger/French press is more like 10:1
This does not e plain what makes coffee bitter , how to neutralize or lessen it or what products might extract coffee flavor but eliminate bitterness because we want flavor but not have to add so much sugar to neutralize the bitterness
Least bitter voffee
Like I said in the video it's hard to cover all the different variables that contribute to bitter coffee but I also did a deep dive in two other videos so you should find help there
czcams.com/video/C0SSercoIVE/video.htmlsi=kNlrJ6AMNT_2NTQm
Sir my coffees taste salt
Coffee roasting medium dark
I changed water and
Espresso machine
Still coffee is sour and acidic
Plz give me a suggestion
Roasting machine is giesen
Is there anyway you can change the beans. Get some medium roast beans instead and see how they taste. Also, what are your parameters? What is your dosage, extraction time and volume out? I think the saltiness could be coming from an underextracted shot (ie: coffee shot time is under 20 seconds)
I don't use coffee beans, i straight up buy powdered coffee for my coffee machine, so i have no idea what type of coffee it is
Do you mean like instant coffee? That's mostly made from Robusta coffee which is burnt and bitter. Are those the flavours you experience?
@@Rydecoffeecoach Yep, you nailed it
Cool! You could add a tiny bit of salt to take out the bitterness, but even if you got yourself a French press and some medium roasted ground coffee from a local roaster/market you might find it's easiest enough to do and will taste a lot nicer. 👌☺️
@@Rydecoffeecoach Thanks bro
I have this sour problem, really frustating
Can you provide your specifics like what method, how long are your extractions? It's usually an underextracted coffee that creates a sourness.
@@Rydecoffeecoach I am using V60, yeah its true I'm using med coarse grind with 2min brew time. Bcoz if I go finer the coffee will give that vegetal taste
I’m a new to coffee pour over! Just bought the plastic v60. Researching Ethiopian coffee. I plan to make ice filter coffee with it (James Hoffman’s technique). How do I get the blueberry bomb notes out of the Ethiopian coffee? Is there a video u can refer me to? I need a recipe from start to finish! Also, what does blueberry taste like? Is it obvious? Does it taste like literal fresh blueberry, or dried blueberry with the coffee taste?
Hey there! First of all, that's awesome, I love it that you're diving in! Ok, so now a little about tasting notes: Yes you can find some blueberry flavours in Ethiopia however it's not necessarily found in all Ethiopian coffees. Look for Blueberry flavours on the coffee that you choose. Blueberry is actually pretty recognisable in the cup it will definitely have that specific Blueberry flavours but remember: ALL flavours in coffee are not as strong as the real flavour. It will all be coffee flavour but with flavours that remind you of things (Blueberry, malt, hazelnut, apricot etc) so it is a bit subjective. But obviously you can usually taste the flavours set out on the coffee notes unless it's something stupid like Pink Persian fairy floss which is obvious marketing hype. I don't have an exact recipe for whichever coffee you buy but I'll link you to some videos with some v60 pour over recipes. Good luck and enjoy your brew!
Here's one for Guji Ethiopian which will be similar to what you are wanting. Skip to 10:26 to jump right into the recipe czcams.com/video/Ppxy7-DrnS4/video.html
Or watch this video recipe for Panama Geisha coffee v60 which is similar. czcams.com/video/iu9LwWKiBU4/video.html
Remember these are just guides and you'll need to adjust these variables to get the flavours you want. Total Time of brewing, coarseness of grinds, ratio of coffee to water.
@@Rydecoffeecoach Thank you so much! I'll be purchasing the Guji Hambella to try after my coffee grinder comes in and I experiment a bit with the grind settings. Would milk and sugar be an inappropriate addition to the coffee? I'm used to pretty dark roasted coffees such as from Starbucks. I'm open to trying it black as suggested on the website though!
In my experience the Ethiopian coffees (especially natural processed) do not cut through the milk enough to enjoy them properly. Also, if you are used to dark roasted coffee, a light roasted coffee is going to be quite a different experience. It will be a lot more like tea but I love the flavours in a pourover. So yummy 😋. Get some to try but also get some Rwandan or PNG as they cut through milk nicely.
Why is if fine one day then the next its not
Hi Ryan, do you mean the coffee taste fine one day and the next it doesn't? A couple of reasons: The weather/temperature has changed so you'll need to adjust your grind accordingly. The coffee was left exposed to the elements overnight. Your machine might not have been the same temperature as the day before. Can I ask, do you get the same extraction (ie: 20g in, 40ml out in 27 seconds) every time you taste it? It's important that you have a baseline recipe that you can tweak on a daily basis. 🙂
@@Rydecoffeecoach thank you 😊
This dude is definitely high on the coffee.
It's in my veins! 👌
Lots of haters here. I'm suuuure they know all the secrets! just tune out the noise and keep doing your thing!
Thank you for your kinds words! 🤗
I got a coffee today and it tasted like super glue smells
Oh wow! 🥺🤢 I hope it wasn't from one of my cafes! 🤞 Super glue is not one the classic flavour notes for a good coffee. 😂😂
Bro my coffee is burnt, butter, AND sour
Oof that's gonna be hard to fix in one go. Firstly, start with your coffee beans. Are they Arabica species, are they high quality (you'll usually tell just from the price if they are quality or not. Don't buy from supermarket, get them from a local roaster where you can try the coffee on their equipment) next make sure it's medium roast for espresso. Light or filter roast for pour over coffees can taste sour if they are used in espresso. What machine do you have?
@@Rydecoffeecoach hey thanks for the reply, they are arabica but they are supermarket bought, thats because there arent breweries where i live at least not that i know of, also im using a moka pot to make the coffee. Im not sure if i should put it on low heat or not, also i tried “letting it breathe” as it brewed yesterday because my dumbass thought that might help decrease the carbon dioxide levels but all it did was make a mess, so no more of that for me
@@danilatorm9559 yeh with Stovetop you'll definitely overextract the coffee if you don't take it off the heat the moment it starts to come through. However, stovetops are generally very tough to get right so don't beat yourself up. That will account for the burnt flavour. I would say the bitterness comes from the supermarket coffee. They are usually old, stale, and dark roasted. Can you try buying online and getting it delivered? I'm almost about to start shipping internationally when Covid eases and the cargo flights open up. But there might be a local roaster who delivered online. I don't know where the sourness is coming from unless the grind size of your coffee is too coarse maybe?
@@Rydecoffeecoach i dont think its ground too finely, its not a powder but its not huge lumps either, i will try and keep my eye on it really well next time i make and try to get it right, also we dont have online shipping here, because we dont actually have adresses and most people dont have credit cards, we also cant get paypal because they dont have iraq as a country that can register for an account on it thats why its so hard to procure quality products here, even for really rich people itd be hard because they just cant get it delivered
My coffee tastes bitter and like almost not even food... absolutely disgusting without tonnes of sugar.
ouch! can you go somewhere else to get coffee beans? I've got a video coming out which talks a bit more about the type of coffee beans and what to look for in quality.
@@Rydecoffeecoach I have never eaten dirt or sawdust...but i would guess it taste like a mixture of these. I had no idea it taste so bad as usually i would load up on sugar and milk but this time i ran out and had to try it black and plain. 🤢
@@hassanjamal4212 interesting! There's a lot of different levels of quality coffee. Some coffee tastes sweet without the sugar or even milk.
@@Rydecoffeecoach wow i had no idea coffee can be sweet. please make a list of the naturally sweetest tasting coffee beans, would really appreciate it.
@@hassanjamal4212 absolutely. Will do! That's a great idea for a video. 👌
Have you ever had a cup that tastes a bit like paint?
My coffee ☕️ tastes like cigarettes
Yeh if it tastes like that the main reason would be the quality of the coffee is too low. Are you buying it from a supermarket?
Sourness does NOT come from ‘carbon dioxide’. It comes from tannic acid in the beans. Try to research before ‘teaching’.
There's actually no need for the rude remark.
I'm not a scientist but my understanding is that the Carbon Dioxide from fresh coffee converts to Carbonic Acid in the espresso and this causes the sour hollow. This conclusion is from my own research and discussions with chemists and other experts in the coffee industry.
I believe the tannic acid you refer to is actually caused by Chlorogenic acids and is more of an astringent flavour rather than sour.
But anyway, I don't think anyone has all the answers to coffee yet as we are still conducting experiments and discovering new information.
If you have a PhD in food science I'm definitely happy to discuss and learn from you more, but just be kind and polite please.
Dude this is way to complicated
Crazy !! You think cowboys make coffee like this ???? Only Beverly Hills Caps
Hey Tony! What part is too complicated? Its just if you're experiencing one of the flavours there are easy fixes.
I USED TO MAKE GOOD COFFEE, NOW I COMPARE IT TO WILD ANIMAL URINE !
Oh that's sounds lovely! Do you want to fix it? Can you give me more details about your shots: preparation, coffee beans, weight in and volume out.
@@Rydecoffeecoach I LOVE COFFEE, ALL MY LIFE…I USED TO BREW IT IN MY POT, SIMPLE, PERFECT COFFEE, I GIVE UP, IT TASTES LIKE HE#L.. TO 7/11 I GO !
What do you think has changed then? It sounds like it could be the beans? It could be Robusta vs Arabica maybe? Does it taste sour and weaker now?
THERE IS A MONOPOLY ON GOOD COFFEE !
Stop this nonsense third wave hipster thing, there are good robusta as well. If you want to taste floral or fruity notes just get a tea…
I don't think I've ever been mistaken for hipster 😂 I'm just here to celebrate great coffee and dispel the myths that coffee tastes awful.
Robusta isn't quite there in terms of quality but I do agree, there are some nicer Robusta. But you have to go searching for it, it's not the norm. And most Robusta is the cheapest and lowest quality because it's easy to grow and has higher yields.
There's nothing wrong with floral and fruity coffees and there are flavours like chocolates, toffee, hazelnuts etc.