Fix Bitter & Weak Coffee: A Guide to Brewing Guatemalan Beans

Nothing's more disappointing than brewing a cup of coffee from high-quality Guatemalan beans only to have it taste... wrong. Don't worry, the problem likely isn't your coffee, but your technique. Let's troubleshoot the most common issues so you can get back to brewing a delicious cup.

The Problem: My Coffee Tastes Bitter and Harsh

That sharp, unpleasant, and overly intense taste is usually a sign of over-extraction. This means you've pulled too many of the soluble compounds out of the coffee grounds, including the bitter ones.

Bitter Coffee Fix

Here are the most common culprits and how to fix them:

• Grind is too fine: A grind that's too powdery, like flour, increases the surface area and extracts too quickly. Solution: Adjust your grinder to a slightly coarser setting. For drip coffee, it should resemble coarse sand.

• Water is too hot: Boiling water (100°C or 212°F) can scorch the grounds. Solution: Let your kettle sit for about 30-60 seconds after it boils to bring the temperature down to the ideal range of 90-96°C (195-205°F).

• Brew time is too long: The longer the water is in contact with the coffee, the more it extracts. Solution: Shorten your brew time. If you're using a French press, try pressing a minute earlier. For a pour-over, try pouring the water faster.

The Problem: My Coffee Tastes Weak and Sour

If your coffee tastes thin, watery, or unpleasantly sour (like a lemon), you're likely dealing with under-extraction. This is the opposite problem—the water hasn't had enough time or the right conditions to pull out the desirable flavor compounds.

Weak Coffee Solution

To get a richer, more balanced cup, try these adjustments:

• Wrong coffee-to-water ratio: Not using enough coffee is the most common reason for weak brew. Solution: A great starting point is a 1:16 ratio (1 gram of coffee for every 16 grams of water). Use a kitchen scale for accuracy. If it's still weak, try a 1:15 ratio.

• Grind is too coarse: If your grind is too chunky, water passes through it too quickly without extracting enough flavor. Solution: Adjust your grinder to a finer setting. This will slow down the water and increase extraction.

• Brew time is too short: Just as a long brew can cause bitterness, a short one can cause weakness. Solution: Extend your brew time slightly. For a pour-over, a slower, more controlled pour will help.

Guatemalan Coffee Problems & How to Perfect Your Brew

Guatemalan coffees are celebrated for their complexity, often featuring a bright, crisp acidity and a full body with notes of chocolate, nuts, and fruit. Sometimes, these unique characteristics can be mistaken for brewing flaws.

• Is it sour or bright? The high-altitude acidity of a Huehuetenango bean might taste "sour" if you're not used to it. This is a desirable quality! If it's a pleasant, crisp brightness like an apple, you've brewed it well. If it's puckering and unpleasant, it's likely under-extracted, so try a finer grind.

• Highlighting the body: To emphasize that rich, syrupy body typical of Antigua beans, make sure your extraction is on point. A slightly finer grind or a slightly longer brew time (without going into bitter territory) can help bring out that satisfying mouthfeel.

Brewing coffee is a balancing act. Small adjustments to your grind size, water temperature, and brew time can transform a frustrating cup into a fantastic one. Don't be afraid to experiment! With premium beans from VIA Guatemala Coffee, you have the perfect starting point for a truly exceptional coffee experience. Happy brewing! ☕️