{"id":1442,"date":"2025-07-20T15:22:16","date_gmt":"2025-07-20T08:22:16","guid":{"rendered":"https:\/\/archcafe.net\/chua-duoc-phan-loai\/tai-sao-ca-phe-lai-dang\/"},"modified":"2025-07-21T22:44:10","modified_gmt":"2025-07-21T15:44:10","slug":"why-is-coffee-bitter","status":"publish","type":"post","link":"https:\/\/archcafe.net\/en\/coffee-360-degree\/coffee-life\/why-is-coffee-bitter\/","title":{"rendered":"Why is coffee bitter?"},"content":{"rendered":"<p data-start=\"84\" data-end=\"227\">Some people add milk. Others stir in sugar \u2014 though this is not encouraged by scientists \u2014 in an attempt to &#8220;improve&#8221; the bitterness of coffee.<\/p>\n<p data-start=\"229\" data-end=\"369\">Scientists have identified why <strong data-start=\"260\" data-end=\"276\">black coffee<\/strong> is so bitter, marking an important step toward developing a naturally milder-tasting coffee.<\/p>\n<p data-start=\"371\" data-end=\"447\">It turns out that <strong data-start=\"389\" data-end=\"423\">caffeine is not the sole cause<\/strong> of coffee&#8217;s bitterness.<\/p>\n<p data-start=\"449\" data-end=\"628\">The research team conducted chemical analyses of coffee components, followed by taste tests with trained participants who could accurately identify different levels of bitterness.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/archcafe.net\/wp-content\/uploads\/2025\/07\/tai-sao-ca-phe-lai-dang-1227.jpg\" alt=\"\" width=\"350\" \/><\/p>\n<p data-start=\"89\" data-end=\"209\">A single cup of coffee contains more than <strong data-start=\"131\" data-end=\"156\">30 chemical compounds<\/strong> that contribute to its flavor, aroma, and acidity.<\/p>\n<p data-start=\"211\" data-end=\"524\">\u201cEveryone assumes that <strong data-start=\"234\" data-end=\"246\">caffeine<\/strong> is the main cause of coffee\u2019s bitterness, but that\u2019s actually not true,\u201d said <strong data-start=\"325\" data-end=\"343\">Thomas Hofmann<\/strong>, Professor of Food Chemistry at the Technical University of Munich, Germany, and lead author of the study.<br data-start=\"450\" data-end=\"453\" \/>\u201cCaffeine only accounts for <strong data-start=\"481\" data-end=\"512\">about 15% of the bitterness<\/strong> in coffee.\u201d<\/p>\n<p data-start=\"526\" data-end=\"698\">According to scientists, the <strong data-start=\"555\" data-end=\"575\">roasting process<\/strong> is one of the key factors influencing coffee\u2019s bitterness \u2014 the longer the beans are roasted, the more bitter they become.<\/p>\n<p data-start=\"700\" data-end=\"926\"><strong data-start=\"700\" data-end=\"719\">Brewing methods<\/strong> also affect coffee\u2019s taste. High-pressure and high-temperature techniques \u2014 like those used in espresso, a style popular in Italy and Spain \u2014 typically result in a <strong data-start=\"884\" data-end=\"911\">strong, full-bodied cup<\/strong> rich in aroma.<\/p>\n<p data-start=\"928\" data-end=\"1074\">\u201cNow that we understand how bitterness in coffee is formed, we can find ways to produce brews with the flavor profiles we want,\u201d Dr. Hofmann said.<\/p>\n<p data-start=\"1076\" data-end=\"1096\"><em data-start=\"1076\" data-end=\"1096\">Source: Collected.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some people add milk. Others stir in sugar \u2014 though this is not encouraged by scientists \u2014 in an attempt to &#8220;improve&#8221; the bitterness of coffee. Scientists have identified why black coffee is so bitter, marking an important step toward developing a naturally milder-tasting coffee. It turns out that caffeine is not the sole cause [&#8230;]\n","protected":false},"author":3,"featured_media":1444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-life"],"_links":{"self":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts\/1442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/comments?post=1442"}],"version-history":[{"count":3,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts\/1442\/revisions"}],"predecessor-version":[{"id":1447,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts\/1442\/revisions\/1447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/media\/1444"}],"wp:attachment":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/media?parent=1442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/categories?post=1442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/tags?post=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}