Bitterness in Coffee: What It Means and How to Taste It Right

Ask someone why they don’t like coffee, and you’ll often hear the same word:
“It’s bitter.”

It’s one of the most common reasons casual drinkers give up on coffee altogether.
But here’s the thing—bitterness isn’t a mistake.
It’s part of what makes coffee coffee.

Two Kinds of Coffee Drinkers Get Bitterness Wrong

On one side, you’ve got casual coffee drinkers.
They taste bitterness and assume something went wrong. So they add sugar, cream, or flavored syrup to hide it.

But bitterness doesn’t go away that easily. And when it’s misunderstood, every cup starts to feel like a failure.

On the other end of the spectrum, you have more advanced brewers—especially espresso-focused ones.

They’ve invested in high-end machines and grinders.
They dial in shots. They post side profiles of their puck prep.
But what do they often taste?

Bitterness. Harsh, heavy, persistent bitterness.

It’s not because they’re doing it wrong.
It’s because espresso extraction leaves little room for subtlety.
The pressure and temperature strip away nuance—and what’s left is often just the backbone. No sweetness. No lift. Just bitterness.

The Real Problem Isn’t Bitterness — It’s the Lack of Balance

Bitterness by itself doesn’t ruin coffee.
What ruins it is imbalance.

When bitterness stands alone—without sweetness or acidity to round it—it feels rough and hollow.
But when it’s part of a complete structure, bitterness can anchor a cup.
It gives it shape, tension, and finish.

The challenge is learning how to recognize the difference.

What to Pay Attention To

If you want to train your palate, start asking:

• Does the bitterness hit first or last?
• Is it sharp and scratchy—or smooth and clean?
• Is it supported by sweetness?
• Does it linger in a way that feels drying or elegant?

Bitterness isn’t one thing.
It behaves differently depending on roast level, brewing method, water, and of course—your own taste perception.

Good Bitterness Exists. You Just Have to Taste It Properly.

Once you learn what bitterness can be—not just what it often is—you’ll stop trying to get rid of it.

Instead, you’ll start shaping it.
Balancing it.
Using it to bring out the best in the cup.

🎥 I explain how to do that in this video:
Watch the full episode →
Your Coffee Tastes Bitter Because You’re Tasting It Wrong

And if you want to go deeper, my course on Japanese-style pour over teaches how to brew in a way that reveals balance—not just avoids mistakes.