Coffee Training Academy Reveals 5 Reasons Why Coffee is Sweet or Bitter
The Coffee Training Academy, based in Italy, has identified five crucial factors that influence whether coffee is sweet or bitter. During the barista training courses at the academy, coffee lovers, and those curious about the world of coffee often pose the question: “Why is coffee bitter?”
The word “coffee” is closely associated with various smells, sensations, and memories, but it’s almost always linked to one taste—bitter. When sugar is omitted, people might mistakenly say, “I drink it bitter” instead of “I drink it without sugar,” assuming that the coffee inherently tastes bitter.
The academy explores five reasons that will help you discover, through your taste buds, that coffee should not be bitter at all:
-
Coffee is a tree that produces fruits called drupes. These drupes contain very sweet pulp and seeds with bitter substances (caffeine and chlorogenic acids), carbohydrates (mostly simple sugars), and fats. Coffee beans, by nature, do not have a noticeable bitter taste.
-
Various types of coffee trees exist, with Arabica and Robusta being commonly used. Arabica tastes sweet and sour, while Robusta tastes more bitter due to higher caffeine content.
-
The coffee undergoes processing (natural, honey, washed, etc.) after harvesting to produce dried beans. These processes affect the texture, aroma, and taste of the drink, providing more or less sweetness and acidity. Careful selection eliminates defective grains that can result in an unpleasant and sometimes bitter taste.
-
Roasting plays a crucial role in the conversion of beans. Similar to cooking, roasting gives the coffee flavor without making it bitter. The barista’s choice of roast can determine the bitterness level.
-
Well-trained baristas can achieve conscious extraction of coffee, dissolving the most delicious and aromatic substances without causing over-extraction. Professional training allows manipulation of the recipe for different flavors without making the coffee bitter.
In conclusion, coffee is not always bitter, and with proper training, one can enjoy sweet coffee without resorting to sugar. Professional courses, conducted by specialists, teach techniques and proper tool usage, ensuring a delightful cup without the need for added sweetness.
