Qahwa World continues its “Barista Terminology” series, reaching today the fourteenth instalment of this educational journey dedicated to enhancing the professional and cultural knowledge of baristas.
Even skilled baristas can make mistakes — but every mistake is a learning opportunity. Recognising and correcting errors during the brewing process ensures a more consistent and enjoyable cup. Here’s a guide to the most frequent mistakes and how to fix them.
1. Incorrect Grind Size
• Problem: Too fine = over-extraction (bitter); too coarse = under-extraction (sour, weak).
• Fix: Adjust grinder based on brew method and taste. Espresso needs fine, French press needs coarse.
2. Wrong Water Temperature
• Problem: Too hot can burn the coffee, too cold leads to flat, under-extracted brews.
• Fix: Keep water between 90–96°C for optimal extraction.
3. Poor Water Quality
• Problem: Tap water with high minerals or chlorine can spoil flavor.
• Fix: Use filtered water with balanced mineral content.
4. Wrong Coffee-to-Water Ratio
• Problem: Too much coffee = overly strong and muddy cup; too little = weak, flavorless.
• Fix: Use scales to measure. Standard is about 1:16 (1 gram coffee to 16 grams water).
5. Uneven Distribution or Tamping
• Problem: Leads to channeling in espresso (water bypasses coffee).
• Fix: Distribute grounds evenly and apply consistent, level tamp pressure.
6. Inconsistent Brew Time
• Problem: Too fast = under-extracted; too slow = over-extracted.
• Fix: Control pour rate, grind size, and water contact time.
7. Dirty Equipment
• Problem: Residue from oils and old coffee affects flavor.
• Fix: Clean all tools daily — portafilters, carafes, grinders, etc.
8. Using Stale Coffee
• Problem: Loss of aroma, dull taste.
• Fix: Use fresh, well-stored coffee roasted within the past 2–4 weeks.
9. Ignoring Bloom in Manual Brewing
• Problem: Trapped CO₂ affects even extraction.
• Fix: Pre-wet grounds for 30–45 seconds before continuing pour.
10. Rushing the Process
• Problem: Skipping steps or brewing in a hurry lowers quality.
• Fix: Practice patience and precision. Great coffee rewards attention to detail.
Related Stories:
Barista Terminology | Episode 14: Coffee Origins and Their Flavour Profiles
Barista Terminology | Episode 13: Espresso Machine Components Explained
Barista Terminology | Episode 12: Brewing Equipment Maintenance & Hygiene
Barista Terminology | Episode 11: Milk-Based Coffee Drinks
Barista Terminology | Episode 10: Advanced Concepts
Barista Terminology | Episode 9: Sensory Evaluation
Barista Terminology | Episode 8: Customer Service Language in the Café
Barista Terminology | Episode 7: Water & Temperature Control
Barista Terminology | Episode 6: Grind & Extraction Variables
Barista Terminology | Episode 5: Milk Texturing & Latte Art
Barista Terminology | Episode 4: Brew Methods Explained
Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast
Barista Terminology | Episode 2: Barista Tools & Equipment
Barista Terminology | Episode 3: Espresso Basics
