For 10 years, I worked in the coffee industry and learned that 98% of people like the smell of coffee but only 55% like the taste. If we could make coffee taste as good as it smells, we would double the market.
Bitterness is the main reason why coffee does not taste as good as it smells. Three things you can do to make your coffee less bitter and taste better are to get a burr grinder, add a pinch of salt, or add some maple syrup.
A good burr grinder ensures uniform size grounds appropriate for the brewing method. If the grind is too fine for the brewer, the coffee will over-extract, making the coffee will be bitter. Over extracted coffee is bitter. If grounds are not uniform size, some will under-extract during brewing and others over-extract. If the grind is too coarse, the coffee will be watery. Bladed grinders make coffee that is both bitter and watery. Grind coffee just before you brew it to minimize oxidation of the coffee, which like unwrapped bread left on then counter overnight, would become stale.
Bitter flavors can neutralized by adding salt, in the same way that the bitterness in dark chocolate is neutralized by sea salt. For a cup of coffee, a pinch of salt is enough. It also gives the coffee a velvety feel in your mouth. Weird, but true.
Bitter flavors can be balanced by adding sweetness. Most people are familiar with adding sugar, which is 50% fructose and 50% glucose. Maple syrup is almost 100% sucrose but is so much more than sweet. Molecular analysis of maple syrup by a food pairing company showed a strong pairing between Cental and South American washed arabicas, light or medium roast. Sweetness balances bitter, and the pairing enhances the good flavors in the coffee.
If you take milk or cream in your coffee, the maple syrup will take it to a whole new level, especially if you put it in milk before it is steamed for a latte, macchiato, or cappuccino.
