DIAL IN YOUR NEXT CUP
Diagnose first. Adjust the next cup.
One taste description can have several explanations. Acidity may be part of the coffee, while bitterness may relate to roasting. Neither word alone diagnoses under- or over-extraction.
| Symptom | Check first | Try one change |
|---|---|---|
| Generally weak | Measured dose and input water | Use slightly less water with the same method |
| Strong but balanced | Whether concentration is the issue | Dilute a small sample |
| Sharp and thin | Dry patches, fast flow and coffee character | After stabilizing the ratio, try a little finer |
| Dry finish and stalled filter | Fines, filter fit and agitation | Try slightly coarser without changing pouring |
| Gritty French press | Fine particles and fast decanting | Pour more slowly before changing the recipe |
| Inconsistent espresso | Dose, distribution and equipment state | Stabilize preparation before adjusting grind |
Dilution is not a repair for every extraction
A pleasant but intense cup may need water. Dilution will not remove a scorched or drying taste. When flow and taste are both abnormal, revisit preparation and equipment instead of repeatedly adding water.
A comparison needs a fixed reference
Keep dose and water unchanged while testing a grind adjustment. On another attempt, keep grind fixed while testing the ratio. Different coffees do not have to finish at an identical time to taste good.