The article highlights the distinction between acceptable espresso flavors and the unwanted burnt taste, emphasizing the role of over-roasted beans and incorrect brewing methods. Mathew Woodburn-Simmonds suggests that burnt flavors often stem from either low-quality beans roasted excessively or from brewing techniques that involve water temperatures too high for espresso. He advises selecting beans that maintain a deep brown color and a slight sheen while emphasizing the importance of brewing with water at 200 to 205 degrees Fahrenheit to avoid scalding the grounds.
The number one cause of coffee tasting burnt is over-roasted beans, which can either hide low quality or reflect poor roasting practices, affecting the taste.
Espresso brewing requires precise temperature control; using water that's too hot can scorch your coffee grounds, leading to an undesirable burnt flavor.
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