Why Does My Coffee Taste Bitter? (And How to Fix It)

“Why does my coffee taste like burnt regret?”

We've all had that cup — the one that feels more like a punishment than a pick-me-up. It's bold, yes. But not in a good way. Bitter coffee is a common misstep, especially when you’re brewing at home. The good news? It’s usually not your beans — it’s your brew method. And that’s way easier to fix.

The Bitter Truth

Not all bitterness is bad. Some roasts are intentionally bold, chocolatey, and smoky. But when your cup tastes harsh and overbearing? That’s over-extraction — when your water pulls out too much from the grounds.

Quick cheat sheet:

• Sour = under-extracted
• Bitter = over-extracted

Why It Happens

Here are the most common causes of bitter coffee:

• Grind too fine – More surface area = more extraction
• Brew time too long – You’re pulling out the bitter compounds
• Water too hot – Anything above 205°F starts to scald
• Too much coffee – Strong is fine, until it’s too strong
• Dirty equipment – Old oils = bad flavor

How to Fix It

Match each problem with a simple fix:

• Use a coarser grind
• Brew for 2:30–3:30 min for pour-over
• Heat water to 195–200°F 
• Use a 1:16 coffee-to-water ratio
• Clean your gear weekly with citric acid or coffee-safe cleaner

Gentle Adjustments That Help

Still not loving your cup? Try these small tweaks:

• Add milk or oat milk to mellow the bitterness
• Switch to a medium roast
• Use filtered water to avoid harsh mineral interference

Why Reusable Filters Can Help

Cloth filters are a secret weapon against bitterness:

• They trap fines that sneak through paper
• They slow extraction for smoother flavor
• No papery taste — just clean, clear coffee
• And they create less waste every morning