Bitterness

What it is and what sets it apart: A basic taste. Specialty seeks integrated bitterness (cocoa, nut), not dry or medicinal. Distinct from astringency (tannic feel).

How it’s perceived or evaluated: Find it in the finish and sides of the tongue. If dominant, shorten time, grind finer/coarser as needed, lower temp; check roast freshness.

Flavours, benefits or impact: Dark chocolate, roasted cocoa, spice. Contrasts sweetness; excess fatigues.

Technical notes: Phenolics and long extraction raise it. SCA cupping judges it in the whole cup.

Common mistakes: Do not erase all bitterness (flat cup). Do not blame the bean alone.