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Is the bitterness of hand-brewed coffee insufficient or excessive? Light roast coffee brewing parameter plan steps!

Published: 2026-05-19 Author:

Last Updated: 2026/05/19, Yesterday, a friend reported to Qian Street when buying beans that the coffee he made with a certain bean was always very astringent, but this would not happen to other beans. He asked Qian Street if this was caused by the quality of the coffee beans. To be reasonable, low-quality coffee beans can indeed easily rush out coffee with obvious astringency. but a

Yesterday, a friend reported to Qian Street when buying beans that the coffee he made with a certain bean was always very astringent, but this would not happen to other beans. He asked Qian Street if this was caused by the quality of the coffee beans. To be reasonable, low-quality coffee beans can indeed easily rush out coffee with obvious astringency. But in many cases, the cause of coffee astringency does not come from beans, but the problem lies in the brewing itself. It is because the coffee has not been fully extracted that the coffee has an obvious astringent feeling. This situation is easy to explain! "astringent" is actually a very common taste, and the same is true for coffee! It refers to the "wrinkled feeling" that our mouths and tongues will have when drinking coffee, as if they are "picked up" by something.

The reason why this taste occurs is that coffee contains certain polyphenol compounds. These compounds bind to proteins in saliva, reducing the lubricating effect of saliva, resulting in a "matte feeling" in the tongue and mouth, the feeling of being "picked up" by something mentioned earlier. Chlorogenic acid, tannic acid, etc. are common polyphenols in coffee. When you feel an obvious astringent feeling while sipping a cup, it means that there may be too much or too much of polyphenols in the coffee, which causes us to feel astringent.

Appropriate astringency can enrich the level of coffee, but if the astringency is too obvious, it will reduce our experience while drinking it. So when the astringency in coffee is too prominent, we need to check the problem and make adjustments to make the coffee perform better. As Qianjie mentioned earlier, the reason for the obvious astringency of coffee is that the proportion/quantity of polyphenols in coffee is too large. There are many factors that lead to this situation. For example, at the coffee bean level, various links such as variety, planting, processing, and roasting can increase the proportion of polyphenols in coffee.

But generally speaking, as long as we choose reliable merchants, we don't have to worry too much about this problem. For example ~~~ Qianjie Coffee is a very reliable choice! Because every bean included in Qianjie Coffee's bean list has undergone strict screening and cup testing, only if the quality meets the standards can it be included in Qianjie's bean list and sold at the Taobao Tmall flagship store. So, you know what I mean!! If it is brewed, most of it is caused by insufficient extraction. When the extraction is insufficient, there is a shortage of sweet, sour and bitter substances, and the excessive proportion of polyphenols causes the coffee to have obvious astringency. Of course, there is also a chance that this happens through excessive extraction, but it is relatively rare.

Like the friend mentioned by Qian Jie at the beginning, this happened because the coffee beans are lightly roasted and the parameters used cannot fully dissolve the flavor substances in the coffee. So the front street said that when the coffee brewed by everyone has an obvious and unflattering astringency, you can first correct the brewing parameters to see if the problem stems from improper extraction. There are many directions that can be adjusted: fine grinding, increase the water temperature, or change the filter cup/flushing method to extend the extraction time are all adjustments that can improve the efficiency of coffee extraction. You can make choices according to your own preferences.

Of course, if you don't know what specific parameters the coffee is suitable for, you can also refer to the parameter scheme used by Qianjie. When brewing medium and light baked coffee beans with rich aroma of flowers and fruits, such as Qianjie Essekui and Qianjie Yejia Xuefei water-washed fruit Ding, the parameters used by Qianjie are as follows: powder amount 15g, powder and water ratio 1:15, brewing water temperature 91°C~93°C, grinding degree 75%~80% of the sieve rate of No. 20 sieve, fine granulated sugar particles, extraction time controlled within 2 minutes ~2 minutes and 30 seconds, three-stage brewing.

Take Qianjie Yejia Shefei Fruit Dingding for example. The coffee brewed with this scheme does not contain any astringent feeling. It tastes sweet and sour, soft, and has a light and full taste. You can clearly taste the fragrance of jasmine, lemon, green tea, and berries. The flavor performance is very good.

But the beans and utensils used by everyone are different, so Qianjie is just for everyone's reference. The specific parameters still need to be adjusted based on your current utensils and coffee beans ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。