Why Does My Coffee Taste Like Water?
Most likely, the ratio of coffee to water and the way the coffee is extracted are to blame. If you fix these, your coffee might taste better.
There are a variety of reasons why your coffee tastes like water, but the most common one is because there weren't enough coffee grounds utilized throughout the brewing process. In order to get a water cup of coffee, the simplest and most usual explanation is that too little coffee was used.
There are a few things you can do to improve the taste and consistency of your coffee. You'll never again wonder, after trying these remedies.
In this article, we'll look at the possible causes for your coffee's watered-down flavor, and how to avoid these typical blunders, so you can go back to the full-bodied sweetness you know and like.
- Water
You should only make lighter roast coffee within certain limitations, and if you don't, you'll end up with a weak cup of joe. Despite the fact that most of us take coffee for granted, the perfect cup is made following a precise procedure.
If there isn't enough coffee in the pot to completely saturate the water, the drink will be weak.
- Coffee grinds coarseness
One of the most prevalent causes of a watery or weak coffee experience is the coarseness of the coffee grinds, which is less evident. Fine, medium, and coarse are all common grind sizes for coffee beans.
To get the best flavor out of each grind size, brew methods and brew periods vary. An improper grind size can result in watery, weak coffee.
- Extraction
Under-extracted coffee grinds are often the cause of watery coffee because the coffee is not steeped long enough or the grind is too coarse.
The coffee maker or equipment being used, the usage of a weak roast, or coffee beans that haven't been degassed long enough are all possible causes of watery coffee.
If the coffee does not have enough time to brew or the water is not heated to the proper temperature, a broken coffee machine or brewing gear may be at fault.
- Degass Home-Roasted Coffee Beans.
Degassing roasted coffee beans before grinding and brewing is essential for all types of coffee, regardless of the roasting method.
In the process of degassing, coffee beans that have been roasted are allowed to release the gasses that have built up during the roasting process.
Unless these gasses are expelled before grinding and brewing, they form a small gas bubble around the coffee grinds, preventing the water from fully soaking through them, resulting in an inferior cup of coffee.
Allowing the coffee to properly degas will result in better-tasting coffee.
- Temperature
The bitterness or weakness of the coffee can be greatly influenced by the temperature of the water used during the extraction process. Using water that has cooled too much can result in weak coffee.
The ideal water temperature for brewing coffee is between 195 and 205 degrees Fahrenheit, or about 30 seconds after the water has come to a boil.
A lot of people still use automated drip machines that over-extract the coffee, making it bitter. This isn't a very prevalent cause.
A weak cup of coffee can ruin an otherwise good morning.
Use the proper coffee for your preferred brewing method, get beans from a reputable supplier, and pay attention to the brewing process to ensure that your coffee is never too weak or watery.
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By Douglas
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About US | OCM Profile
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
