Brew Strong Coffee at a Lower Temperature so That It Does Not Taste Bitter
Dark roasted coffee can be delicious, but sometimes it can taste bitter or ashy. Make a darker roasted cup of coffee better and softer by adjusting the brewing temperature.
Michael Allen Smith of I Need Coffee explains how he managed to overcome his newfound dislike for dark roasted coffee , including using the freshest coffee beans possible (whether roasting them at home or buying a bag at the grocery store) and pouring less coffee. … …
However, if you are using a pouring method, a French press, or any other brewing method that allows you to control the brewing temperature, there is another trick to brewing the coffee at the lower end of the recommended 195-205 F range:
I ran several brew tests using the same dark roast coffee brewed at 195 F and 205 F. At 205 F the coffee had all the properties I didn’t like about dark roasting. It tasted bitter-ash. At 195 F, the coffee was softer and not bitter.
However, you may have to compensate for:
At 195 F, coffee may appear slightly weaker. This problem can be solved by increasing the amount of coffee used for brewing. If you are using a 17-1 ratio (17 parts water to 1 part coffee), experiment with a 16-1 or 15-1 ratio. Another way is to lengthen the brewing time by 30-60 seconds. This works for brewing methods where you can control the brewing time, such as French Press , Clever, or Aeropress .
In fact, dark roasted coffee shouldn’t look like a cup of liquid ash.
Hacking a Dark Roast – Tips for Making the Best Strong Coffee | I need coffee