<p>Bitterness comes from over-extracting the coffee. The factors affecting extraction are: water temperature, time, size of the grind, and to a lesser extent, agitation.</p>

<p>Using hotter water (above the usual 198F-202F), longer steep time, or a finer grind--or any combination of the three--will result in over-extraction, which will make the coffee more bitter. A darker roast will over-extract more easily as well, since an ideal extraction is typically 30-45 seconds shorter than a light roast.</p>

CC BY-SA 3.0
2015-04-02T16:42:16.190Z
both answers are good, this one is a bit more detailed. Thanks, I've made sure to upvote you both @Chris in AK and keithjgrant
Dan Beaulieu
CC BY-SA 3.0
2015-04-02T14:17:12.973Z
2015-04-02T14:17:12.973Z
keithjgrant
<p>I would recommend using the darkest/burntest roast you can find.  Something along the lines of an Italian or Spanish roast if you can find it.  Then, over extract the coffee as much as you possibly can by letting it steep much longer than normal.  You should end up with a significantly bitter brew.  </p>

CC BY-SA 3.0
2015-04-02T02:24:42.563Z
Add to that a higher water temperature (like full-boil water) which will also extract more of the soluble compounds including those that are more bitter.
Robert Cartaino
CC BY-SA 3.0
2015-04-01T23:18:56.140Z
2015-04-01T23:18:56.140Z
Suspended User
<p>I'm trying to train my tongue to recognize the 'bitter' taste of coffee, so I can improve my methods.  </p>

<p><strong>How can I achieve a bitter flavor with a French press?</strong></p>

<p>This is a real question as I am not sure if it is heat, steep time, or the coffee grounds that produce the bitterness.</p>

<french-press>
How can I achieve a very bitter flavor using the French press?
Dan Beaulieu
# How can I achieve a very bitter flavor using the French press?

(Asked by: username_0 on 2015-04-01)

I'm trying to train my tongue to recognize the 'bitter' taste of coffee, so I can improve my methods.

**How can I achieve a bitter flavor with a French press?**

This is a real question as I am not sure if it is heat, steep time, or the coffee grounds that produce the bitterness.

**Tags:** french-press


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## 2 answers

### Answer by username_1 on 2015-04-02. Score: 5 | Accepted answer

Bitterness comes from over-extracting the coffee. The factors affecting extraction are: water temperature, time, size of the grind, and to a lesser extent, agitation.

Using hotter water (above the usual 198F-202F), longer steep time, or a finer grind--or any combination of the three--will result in over-extraction, which will make the coffee more bitter. A darker roast will over-extract more easily as well, since an ideal extraction is typically 30-45 seconds shorter than a light roast.

> **Comments:**
> **username_0**: both answers are good, this one is a bit more detailed. Thanks, I've made sure to upvote you both @Chris in AK and username_1  

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### Answer by username_2 on 2015-04-01. Score: 4

I would recommend using the darkest/burntest roast you can find. Something along the lines of an Italian or Spanish roast if you can find it. Then, over extract the coffee as much as you possibly can by letting it steep much longer than normal. You should end up with a significantly bitter brew.

> **Comments:**
> **username_3**: Add to that a higher water temperature (like full-boil water) which will also extract more of the soluble compounds including those that are more bitter.  

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