Millions of people drink coffee every morning to get their day going and get ready for work. However, a cup that is too bitter might leave a nasty taste in your mouth, and Robusta beans are typically to blame for this disagreeable flavor.
Due to a number of hereditary traits, Robusta coffee is far more bitter than other varietals. Robusta beans are better suited for coffee blends because they tend to be dominating in terms of bitterness, despite the fact that it is a vital flavor profile in all coffee.
Why Is Robusta Bitter?
Robusta beans have a more concentrated caffeine content than other beans, which contributes to its bitter flavor. In comparison to Arabica beans, which contain 1.5% of their mass in caffeine, Robusta beans have roughly 2.7% caffeine per bean. The high chlorogenic acid content in Robusta species also adds to their bitter flavor. Robusta coffee has a harsh taste because to its high caffeine concentration and the presence of pyrazine.
How to Reduce Bitterness in Robusta Coffee?
Now that we know why Robusta beans produce a more bitter brew than Arabica kinds, it’s crucial to consider the other elements that contribute to an excessively bitter cup of coffee and how we might lessen their effects.
It takes time to complete the extraction process that converts your hot water into delectable coffee. No of the species, coffee that has been steeped for too long will be very bitter.
Understanding how long to let the coffee steep is the first step in making good coffee because this varies depending on the brewing method. The steeping period should last approximately 5 minutes when using a drip system. However, a french press process just takes two minutes. A cup of coffee can be adequately brewed in only 20–30 seconds when using an espresso machine. Set an alarm once you have your time down so you will know just when to pour your coffee.
More surface area is created when coffee is ground, allowing flavor components to be extracted. Too fine of a grind will frequently bring out more bitter flavors in the flavor profile.
Use a coarser grind to lessen the harshness of your beverage. Remember that various brewing techniques call for particular grinds, so try to strike a balance between flavor and your favorite brewing technique.
The optimal temperature range for coffee extraction is 91°C to 96°C, or 195°F to 205°F. You run the danger of extracting the bitter components if your water is too hot, which would result in a less-than-ideal cup of coffee.
Getting into the habit of letting your water sit for a few minutes after it has completed boiling is an excellent way to prevent yourself from using water that is excessively hot. You are much less likely to have a bitter cup if you do it this way.