How can a barista prevent coffee from tasting burnt?

A coffee's taste can be significantly influenced by how it is brewed, particularly in relation to extraction and temperature. Preventing a burnt flavor primarily involves being mindful of over-extraction, which occurs when coffee grounds are in contact with water for too long or at too high of a temperature.

When coffee is brewed at excessively high temperatures or for prolonged durations, it can lead to the extraction of undesirable bitter compounds, resulting in a burnt taste. This is why using the proper brewing temperature is essential; it ensures that the good flavors are extracted without pulling too many of the bitter notes.

Also, careful attention to extraction time helps in achieving a balanced flavor profile. This prevents the coffee from becoming overly bitter and allows for the natural sweetness and acidity of the beans to shine through. Therefore, maintaining optimal brewing conditions in terms of both temperature and extraction time is crucial in ensuring that the coffee does not taste burnt.