Everyone brews a bad cup sometimes. The good news: most problems have simple fixes. Use this quick guide to dial in grind, ratio, temperature, and time. Then lock in a routine that works every day.
Quick diagnosis
| Problem | Likely cause | Try this |
|---|---|---|
| Bitter/harsh | Over-extracted | Grind coarser; shorten contact time; lower temp slightly |
| Sour/thin | Under-extracted | Grind finer; extend time; raise temp slightly |
| Weak | Too little coffee | Increase dose; keep grind the same |
| Too strong | Too much coffee | Reduce dose; keep grind the same |
| Watery body | Grind too coarse | Go finer; maintain ratio |
| Dry/astringent | Over-steep or ultra-fine silt | Shorten steep; go coarser; decant fully |
| Flat flavor | Stale beans or poor water | Use fresh coffee; switch to filtered water |
| Inconsistent cups | No scale or timer | Weigh dose and water; time your brews |
Lock in the basics
- Ratio: start at 1:16 for filter (25 g coffee → 400 g water).
- Grind: small changes. One click at a time.
- Water: 92–96°C / 197–205°F. Use filtered if tap tastes harsh or flat.
- Freshness: most filter brews shine 3–14 days after roast.
Tip: Taste, change one variable, brew again. Notes help.
Method-specific tweaks
Pour-over (V60/Kalita/Chemex)
- Channeling: if the bed caves or stalls, pour slower and keep the bed flat.
- Too fast: grind finer or pour in smaller pulses.
- Too slow: grind coarser or raise the kettle slightly for flow.
French press
- Muddy cups: go coarser; steep 4:00; plunge gently; decant all the way.
- Weak body: finer grind or small dose bump.
Espresso
- Fast and sour: finer grind or higher dose; aim 1:2 in 25–32 s.
- Slow and bitter: coarser grind or lower dose.
- Uneven shots: even distribution, firm tamp, dry basket.
Moka pot
- Harsh finish: stop the heat as the stream lightens; preheat water.
- Weak taste: slightly finer grind; keep the basket level.
AeroPress
- Too sharp: extend total time to 1:45–2:00; try a small bypass.
- Too heavy: coarser grind; shorten contact time.
When it’s not you
- Beans too fresh: if espresso tastes sharp on day two, wait a few more days.
- Beans too old: if aroma is dull, open a new bag.
- Water issue: try bottled spring or filtered for one brew and compare.
Pick the right coffee for the job
- The Mastermind — bright pour-over clarity.
- The Human — balanced daily driver for drip and espresso.
- The Adventurer — cozy French press comfort.
- The Barista — milk drinks and lattes.
- The Night Owl — syrupy espresso and moka.
- The Champion (Decaf) — evening cups.
Tip: Don’t want to choose every time? Try the rotating Non-Human Subscription.
Simple gear priorities
- Burr grinder: most impactful upgrade.
- Scale and timer: consistent results, less guesswork.
- Gooseneck kettle: steadier pours for pour-over.
