5 Common Coffee Brewing Mistakes (And How to Fix Them)

Coffee lovers know the frustration of a subpar cup—bitter, weak, or just plain bland. But brewing great coffee isn’t about fancy equipment; it’s about avoiding simple mistakes. Here are five common errors and how to fix them for a perfect brew every time.

1. Using Stale or Poor-Quality Beans

Mistake: Coffee beans lose flavor quickly after roasting. Grinding stale beans or buying pre-ground coffee (which oxidizes faster) leads to dull, flat-tasting brews.
Fix: Buy whole beans and grind them just before brewing. Check the roast date—aim for beans roasted within the last 2–4 weeks. Store beans in an airtight container away from light and heat.

2. Incorrect Coffee-to-Water Ratio

Mistake: Too much coffee makes a bitter, overpowering brew; too little results in weak, watery coffee. Many people eyeball measurements, leading to inconsistency.
Fix: Use the “Golden Ratio” of 1:15 to 1:17 (1 gram of coffee to 15–17 grams of water). For example, 30g of coffee needs 450–510ml of water. Invest in a digital scale for precision.

3. Water Temperature Issues

Mistake: Brewing with boiling water (over 96°C/205°F) scorches the grounds, creating bitterness. Water that’s too cold (below 90°C/195°F) under-extracts, leaving coffee sour or weak.
Fix: Heat water to 90–96°C (195–205°F). If you don’t have a thermometer, let boiling water sit for 30 seconds off the heat. For pour-over or French press, this temperature range ensures balanced extraction.