What Does Good And Bad Coffee Taste Like?
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- čas přidán 30. 07. 2024
- What does good and bad coffee taste like? Brewing good coffee is a balancing act in how much you are extracting from the coffee bean. Bad coffee can either be under-extracted or over-extracted. Good coffee has no qualities of either under or over-extraction, which allows for relatable tastes and balance to shine through.
WHAT DOES BAD COFFEE TASTE LIKE?
Why does my coffee taste sour? If your coffee tastes sour, then your cup of coffee is under-extracted. This means that the water has not extracted enough from the coffee bean. An unpleasant and sharp acidity characterizes this flaw. To replicate this taste, try mixing some lemon juice with water and familiarize yourself with this taste so you can identify it in your brew.
Why does my coffee taste bitter? If your coffee tastes bitter, then the coffee is over-extracted. This means that the water has taken too much from the coffee bean. Bitter, dry and dull taste characterizes this flaw.
WHAT DOES GOOD COFFEE TASTE LIKE?
The main thing that classifies coffee is sweetness. If you can taste sweetness, then you have hit gold. Another characteristic is if you can taste an acidity linked to something you have tasted in real life, like a crisp apple or fresh strawberry. You also want a lingering mouthfeel making you crave another sip of coffee!
0:00 Intro
0:23 Why Does My Coffee Taste Sour?
1:15 Why Does My Coffee Taste Bitter?
1:53 What Does Good Coffee Taste Like?
2:46 Conclusion
- Mastering Everyday Coffee
Never had such a better explanation for coffe tasting than u did👍🏿👍🏿🔥🔥
Glad you liked it!! If you have any random coffee questions then you know where to find me ☕🔥☕
since watching james hoffman its hard to subscribe to another coffee channel. but your content is amazing, subscribed!
Its an honor to be compared to Mr. Hoffmann, the coffee God himself *blush*
Thanks for the thoughtful comment and glad you like the content!! Coffee is totally the passion that keeps on giving with its deep and unexplored knowledge nooks and crannies :D
Really appreciate your amazing ability to explain things easily and in a structured way. Please keep it like this!
Thanks buddy, really appreciate the comment! Yesss I will for sure keep the easily consumed content up!!! 🔥
Great!
This might be one of the most helpful coffee videos I’ve watched since starting brewing better coffee at home almost a year ago. Thanks for the awesome content!!
Thanks!! I'm glad to hear that the video gave you some valuable coffee insight!! Sorry in advance, as you will now be more picky with the taste and extraction of your coffee haha :P
Hello, please add more tips. Thank you for teaching & God bless you!
Dude this helps so much it's cut and dry but well articulated
Glad you liked it! Sometimes it's the dryest sliced content that packs the biggest knowledge punch :D
Your video really inspire me
Simple yet easy to grasp
Nice way of putting it man 👌🤚 💥
Awesome. Thanks.
Luckily this popped up on my recommendations! I’ve been watching coffee vids for a long time, and trying my best to figure out what other people mean by over/under extraction as well as balanced because sometimes my pour-overs come out delicious and other times not so much. I had been wishing I could find a coffee brewing guru to make all three for me so I could taste and experience the difference, but this video is perfect, so thank yooooou!!! Subbed!
Wooo glad that the video was helpful for you! I wish someone had taught me this waaayyy earlier on in my coffee journey. Better late than never haha.
If you have any other burning coffee Q's on the backburner, then feel free to toss 'em my way! Always down to share coffee knowledge or go down research rabbit holes with topics I'm clueless about :D
@@brewinghabits hahahaha sweet, thank you!!!
This is great man! I'm going to try out that lemon juice trick.
Eyyyo Chad, hope you are doing well!! Yuss its a great trick to get some basic foundation and characteristics of the sour taste! Let me know how it goes :D
There is one issue about most 3rd-wave coffees in the market: they tend to be roasted lighter, which highlights the acidity of the coffee even when you brew a balanced cup of coffee. Inexperienced coffee drinkers/baristas may mistake this kind of acidity/sourness as under-extracted, when in fact, it is actually a balanced cup of coffee. How do one not go into the wrong rabbit hole, if you are brewing these coffees?
To distinguish between sourness from under-extraction and positive acidity, I would think about if I the acidity you are tasting can be found somewhere in the real world like a ripe pineapple, crisp apple, bright lemon etc. If it reminds you of something from the real world then it's a positive acidity. If it's extremely sharp and overbearing then it's sour and is usually a negative quality that came from under-extraction.
Thank you so much! The taste of a good/bad cup of coffee was something I kept asking myself in the back of my mind. I greatly appreciate this.
Glad it was helpful for ya! Totally agree that at the beginning of someone's coffee journey, knowing what is supposed to taste "good and bad" is really hard to pinpoint +_+
I love your common sense approach.
Glad you like the approach! Breaking concepts down is probably one of my superpowers and I'm gonna keep using it to unpack the world of coffee 🙃🙃
Goood knowlege
I decided to start making filter coffee at home. I am really new at it and struggling to tell if what I end up brewing is good. Specially, I wasn't sure of the terms sour, sweet and bitter and what it means. Thanks for explaining, specially the references for sour and bitter tastes. I will use this for my cup in the morning.
Glad that the video helped ya differentiate those taste qualities! Have fun with your dive into the filter coffee realm, if you have any random coffee Q's then you know where to find me :D
I’d recommend 99% Lindt chocolate to see what bitterness truly feels like, I had it once, my life has never been the same since
Indeed, you haven't really lived life until you try a piece of 99% dark chocolate haha!
A tombstone worthy quote "live life, try 99% chocolate" 🤣
@@brewinghabits fun fact, I used to like 60% until I tried that 99% and after that I got used to 85%
Now 60% feels too sweet
Oh and on the coffee side of things, got a Gaggia Classic Pro a few days ago but I’m sticking with pressurized basket as I don’t have the proper grinder yet
A solid way to condition your tastebuds into appreciating those bitter ranges! I have never gone full 99% but might have to try it after this chat lol.
As for pressurized filter, I agree that it's for the best when the grind size is too coarse or inconsistent! Gotta make the best of the equipment you have at hand!
@@brewinghabits I even remember the 99% has a golden package on Lindt, the pieces are smaller and thinner
I was thinking about the Sette 270 grinder for later on
@@falmatrix2r Thinner and golden to highlight its immense power and potency!! :P
I don't have any experience with the Sette 270 but it looks like a decent grinder! Ever considered a hand-grinder? You can usually get better grind consistency at a lower price but at the cost of hassle and arm strength 💪💪
Kindly upload more content
I will eventually get back to uploading more rad coffee content! Currently life has sadly (or luckily) enough picked a bit up but just you wait!!! :P
Very interesting. Must try these 'training' ideas.... Also, I'll admit that, as yet, I haven't developed a very sophisticated palate, so would be interested to know how to tell if a coffee is going stale. I often buy coffee from the supermarket, and so I'm not even sure if they are fresh at all. Are there any approximations in other everyday flavours (similar to how they're shown in this video) that can hint at a lack of freshness in coffee? Maybe you could mention any in another video, as I'm pretty sure some other 'noobs' like me would very interested to learn. Anyways, I've subscribed, and am looking forward to seeing more videos. You have your own style and a different way of looking at and presenting info. I'm sure that if you upped the amount of videos you make that your subs would grow quickly. It's generally the case that the most successful channels are the most productive... But hey, you may be too busy with other stuff, I don't know. Stay safe, and thanks again.
That is for sure an interesting video idea! To brainstorm, some factors you can look out for to see if coffee is stale like no degassing when it first touches hot water but the biggest one is probably the lack of flavour. As a bean ages, it starts losing its brightness, tartness and nuances. A word that describes it well is that it's lifeless.
Thanks for the thoughtful comment and constructive criticism! I totally agree with ya and one of my 2021 goals is to increase my video consistency and frequency (1 per week).
Cheers and you stay safe out there too!!
@@brewinghabits Thanks for the reply. I don't see much in the way of degassing like I would in CZcams videos. Some say that supermarket coffee is ALL stale, which leaves me with the very sobering possibility that I've never actually tasted coffee flavours properly at all. I guess I'll have to rely on the visible degassing to let me know that I've at least got 'a live one'. I'll order off the net from a specialist store when work, hopefully, picks up again after this tedious virus. Until the next video, cheers.
Sadly enough you have hit the nail on the head. Most of the coffee sold in supermarkets are probably older than you think. Next time, be on the hunt for a "roasted on" date. If they don't have that then I would stay away from it. I have found that coffee tastes the best somewhere between 2 days and a month from roasting. Btw, do you grind your own beans or buy pre-ground beans?
One thing I usually recommend to people who want to get into brewing at home is to try filter coffee at their highest reviewed local cafe (back when we could easily go to our cafes...). If you like their filter coffee then ask what beans they use for it and buy a bag (they usually sell their own beans in-store). This way you have a reference point of what it should taste like so that you can try to replicate that cup of coffee at home!
@@brewinghabits Simple but great advice! That's why you've got a youtube channel and I'm a subscriber! Ha! I've rarely seen a 'roasted on' date, though I saw some by the brand 'Union' which did have. Now that you've said that up to a month from roast is good, I'll have a look.
I'll definitely try the coffee shop idea.... seems pretty fool proof (famous last words)
I had a Delonghi grinder which fell off the work surface and stopped working. But anyway, I saw a video where 'The Hoff' reviewed a bunch of budget grinders, mine being one of them, and mine turned out to be a bit poor, so when I can afford a new one (if this virus ever allows me to get back to work) I'll aim for something better (Wilfa Svart). Until then I'll have to buy pre ground from the coffee shop... Thanks so much for the advice. You're a star!
Glad to have helped! So don't feel forced to buy the best grinder out there as your next grinder, any grinder (perhaps even a blade grinder +_+) is better than pre-ground beans. The big issue with pre-grounds is that it speeds up the aging process (as more of the bean is exposed to air).
When you end up getting a grinder, I would love to hear your observations on the transition from pre-ground beans back to a grinder again! Always interesting to get different views and experiences on topics like this :D
Hi Paul
Greetings Henry, how does it go? 🙃
I'm not sure dark chocolate comparison works well. I've eaten delicious 80%+ chocolate. I let it slowly melt on my tongue and I don't really remember any bitterness in that, nothing comparable to overextracted coffee. I've even eaten sour 100% cocoa chocolate! Well, maybe the comparison works with Lindt.
I think the emphasis I want to make is that it has a drying and raspy sensation that most dark chocolates have, which is also a main quality of bitterness. I agree that not all dark chocolates emphasize bitterness but it is a quality that can be found in all dark chocolates, even high-quality ones where it's muted and on the sidelines. Also, bitterness doesn't always mean negative, that drying sensation is a highly sought-after mouthfeel when done correctly!
If you have another food item that is better represented and more universally bitter that can be linked to over-extraction then I am all ears 👂☕🔥 :D
@@brewinghabits Thanks for extensive reply! I guess crunching that chocolate rather than letting it melt helps expose that drying bitterness.
Shall I taste them all?before finally taste the coffee that I brew
You don't really need to taste it before the coffee. Eating these things are used to understand the taste of sour and bitter.
This way, you can identify if your coffee is sour or bitter, link it to under or over extracted coffee, then tweak your brewing recipe accordingly to brew a balanced cup!
@@brewinghabits I've been tried accidentally mix 30ml of my espresso into the Sunkist drink which about 150ml and it was clean and fresh.
What is your method to get a balanced cup out of a clever dripper?
With a clever Dripper, I would embrace the immersion aspect and aim for coarser grind for a balanced extraction at around the 4-5min mark. Make sure to pour in the grinds after the water for a quicker drawdown time when you open the valve.
Ofc focus on the sour and bitter aspect and change your variables accordingly!
@@brewinghabits Thanks. what ratio would you use? I tend to drink more medium-dark or dark roasts
@@garycomp6494 I would recommend exploring with lower brewing ratios for darker roasts and higher brewing ratios for lighter roasts. I would start with a 1:15 ratio, then +/-2 to the ratio depending on the roast level. Then use grind size to balance the cup. Let me know how it turns out!
@@brewinghabits OK. So I will try coarse grind, 16g coffee, 250g water. Water first then coffee, stir, steep for 3 mins, stir, leave until 4 and decant? Should I reduce water temperature at all for a darker roast or does it not matter with immersion?
@@garycomp6494 sounds like a good routine, I would reduce it even for immersion brewers.
Omozoc on that chocolate
Hahaa had to google that but yesss, stop motion editing ftw :D
It's not rocket science............Either you like a particular coffee or you don't. All this oh it has tastes of this fruity over tone hint of wood etc etc etc.
It's indeed not rocket science; however, it takes skill and knowledge to brew a good cup of coffee. People who are passionate about something try to strive for the best and don't settle for "this is okay".
You must be aware of this with your razor blade review videos; some people will be okay with disposable blades as it's good enough for them.
Like you, I use a safety razor and have tried different blades (Feather blades suit my skin after trying six other blades) and appreciate a good shave (even though it might not seem like it in this video :P).
Learning tasting notes of extraction is like a stepping stone in taking someone's coffee game from disposable razor to safety razor.
Hopefully, that made sense; no snobbery intended! I think that we are two sides of the same coin :D