Do you love strong coffee but hate the bitterness that often comes with it? In this video, we’ll show you how to achieve bold, rich, and robust coffee flavors without the unpleasant bitterness.
Key Highlights:
Understanding Strength vs. Flavor: Discover why “bold” and “robust” are better terms than “strong” when describing coffee flavors. Learn how strength is all about ratios, not bitterness.
Choosing the Right Beans: Medium to dark roasts, like Artisti Coffee Roasters’ The Fix, can deliver full flavor without the harsh burnt notes. Storage tips ensure your beans stay fresh for optimal extraction.
Perfecting the Brewing Process: Adjust grind size, dose, and yield to eliminate over-extraction and bitter notes. Learn why recipes like the 1:2 coffee-to-yield ratio are essential.
Temperature & Water Quality: Avoid scorching your coffee by keeping brewing water below 94°C and using filtered water to enhance flavor.
Alternative Brewing Tips: From French press to cold brew, discover how to tweak recipes for bold results across brewing methods.
By the end of this video, you’ll have all the tools to craft coffee that’s full-bodied, smooth, and satisfying—without the bitterness. Don’t forget to like, comment, and subscribe for more expert coffee tips.
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22 Comments
Good talking point. Not everyone gets that strong/bold is not necessarily bitter.
As always very informative.
why don't to put to a freezer? it helps preserve beans
thanks for this reminder;)
What’s your opinion on making a ristretto-type coffee for cappuccinos? So more like a 1:1 ratio?
You start out by saying that you think the word strong is a strange one to use when describing coffee taste but your own website uses the word to describe at least two of your coffee beans (e.g The Fix and Champion). Just say’n. Good content though, I learnt a lot.
So for a single shot of espresso, 1 oz, (30 ml/grams) i should be using 15 grams of coffee? Well let's try this…
Usually I would use the word "intense" , like say a coffee blend has high intensity, low intensity etc. that's alright ain't it?
The temp. that the roasted bean has already been through means you can't scorch coffee during extraction to the cup.
For our coffee shop we are using a medium dark roast blend from my country Indonesia. We choose Sumatran coffee from Gayo & Mandheling which is very rich n bold character.
Our recipe 17gr to 28ml in 22-24sec. We use this yield for black / white even for sweet milk coffee.
The key for the consistency is keep everything clean. Good gears without cleaning them is 0. Happy brewing!🎉
Why is 'weak' ok and 'strong' not ok? They are antonyms. Why is 'robust' ok and 'strong' not ok? They are synonyms. The informational part is very good. The word policing not so much. Everyone in the world understands what a strong coffee is.
A very poor review about strength
I hate how the coffee industry has pushed dark roast into a "bold" flavor profile. Essentially making full city roasts sold as Dark because the masses think if they taste any "bitter" flavor its a cheap or bad cup. Dark roast espresso should have a bite and if its "bold" prior to any milk being added its going to be a bland plain mess that most coffee shops are pumping out these days. Youtube baristas recommending weird standard ratios instead of informing the audience about volume because they learned it from other Youtube content is the death of actually good tasting coffee.
Water doping?
To further confuse things, the word strength is a technical term in coffee brewing, which describes the amount of coffee material in the beverage versus the amount of water. James Hoffmann touches on this in a recent video, describing how you can get a stronger milk drink counterintuitively by Brewing with more water, which extracts the grounds more.
Robusta tastes robust?
Uses strength flogging their products but puts up a You Tube video saying strength is a wrong term. You have lost me and onto another roaster that is ethical
I’m waiting on a scale, a wdt and a few other tools for consistency. We have a local roaster here in town that I’ll be using their coffee specifically, My goal is to be a robotic consistent with the tools. Then i can switch grind size, grind amount. I’ve tried to do espresso with a grinder, the Breville machine and the tools they provide and no scale, its not working out
can you re-record clips when you cant even put two words together?
Robuster? Hmmmmmm you mean more robust ❤
Thank you Artisti your always on top of things, very helpful! I have a question about making cold brew. If i use a decaf blend should i brew for less than 17 or 18 hours to avoid any bitter taste or use the same as caffinated coffee.? Thanks..
How you saying not to use the term 'Strong' you used the term in the video talking about Cortados and Piccolos ( https://youtu.be/ncDuadvtmBM?si=UL5YTSLxK-LjfqgQ ) 3 weeks ago at the 1:25 mark ? As a coffee company exec and former barista that you know we cant be out here not following our own advice. Consistency mate…