The Bitter Truth
The Science Behind Coffee's Potentially Piquant Profile
Coffee is renowned for its rich flavour profile, and it sure can be rich and luscious — BUT (there always is one) why does it make us pull that ‘fingernails-down-a-blackboard’ face? ie, taste very bitter? For that, we need to take a little dive into the science behind our favourite beverage.
The bitterness of coffee primarily stems from its chemical composition, particularly the presence of key compounds like caffeine and chlorogenic acids.
Caffeine, the natural stimulant found in coffee beans, the ingredient that is the cornerstone of coffee’s ‘pick-me-up’ buzz, it also contributes to its bitter taste. When coffee is brewed, the hot water extracts caffeine from the beans, releasing its bitter flavour into the liquid. Additionally, caffeine stimulates certain taste receptors on our tongues that perceive bitterness, so it not only creates the effect, but also makes it more pronounced. Spooky eh?
Meanwhile, chlorogenic acids (don’t worry, they are not as nasty as they sound), another group of compounds abundant in coffee beans, also contribute to any sense of a bitter ‘twang’. During the roasting process, these acids break down into smaller separate molecules, some of which we perceive as bitter. The degree of roasting, which we often characterise as dark and light, influences the concentration of these compounds, with darker roasts generally containing more bitter-tasting molecules than lighter roasts.
It’s not just the chemistry in the bean itself though. How we actually roast and brew them has just as much impact. The brewing method, water temperature, coffee bean quality — all these have a profound on the tastiness, whatever bean you start with. For instance, over-extraction, where coffee grounds are in contact with water for too long — or the brew is made at excessively high temperatures (remember the phrase “a coffee boiled is a coffee spoiled’?), can lead to increased bitterness as it extracts more compounds, including those little-bitty bitter ones, from the beans.
“Interestingly, individual taste preferences also play a significant role in how we perceive the bitterness of coffee” says coffee curator Paul from OHCO. “Some people may enjoy a little ‘twang’ as a desirable characteristic. Personally I find coffee without this ‘edge’ a little bit ‘meh’ and polite. On the other hand others may find it unpleasant and prefer a little smoother finish to their brew. They are of course both right! All taste is personal.
“At OHCO we know there’s a little science, and a little art to making our coffees. There’s definitely a difference between a healthy kick to a coffee and the ewwww of a bitter brew!”
“At OHCO we know there’s a little science, and a little art to making our coffees. There’s definitely a difference between a healthy kick to a coffee and the ewwww of a bitter brew!”
We’re not keen on a bitter brew either, so if you like your sip a little smoother, try out our
Dark & Delicious
Casa Ohco House Blend
