Start with the basics: dose, grind and water
If the cup is not tasting right, begin with the three parts that change most often. Use fresh coffee, a clean grinder and water that tastes good on its own. In Cape Town and other coastal areas, moisture in the air can affect beans and grinds so keep packs sealed and store them away from heat. A small change can make a big difference.
- Use 18 g coffee to 300 g water for a solid starting point on pour-over.
- For espresso, start around 18 g in and 36 g out, then adjust from there.
- If the brew is sour or thin, grind finer or increase contact time.
- If it is bitter or dry, grind coarser or shorten the brew time.
How to dial in your grind size
Grind size controls how quickly water passes through the coffee. Too fine and the brew can taste over-extracted and harsh. Too coarse and the cup may feel watery or sharp. If you are using a home grinder, make only one change at a time so you can tell what worked.
As a rule, a finer grind gives more body and more extraction while a coarser grind gives a lighter cup. Keep notes of your setting, dose and brew time. That makes it easier to repeat a good result on the next bag, even when load-shedding or rushed mornings interrupt your routine.
- Pour-over: aim for a medium-fine grind, like table salt.
- French press: use a coarse grind, closer to rough breadcrumbs.
- Aeropress: start medium-fine and adjust by taste.
- Espresso: use a very fine grind and adjust in small steps.
Fixing flavour issues in the cup
Different flavour problems point to different fixes. Bitter coffee often means the water stayed in contact too long or the grind was too fine. Sour coffee often means the brew moved too quickly and did not extract enough. If the cup feels hollow, check the freshness of the beans and make sure the water temp is not too low.
- Bitter or astringent: grind coarser, lower brew time or reduce water temperature slightly.
- Sour or sharp: grind finer, increase brew time, or use a little more coffee.
- Weak and flat: check dose, use fresher coffee, and make sure your water ratio is correct.
- Too muddy: review your filter, grind and pour speed.
If you brew for an office or a meeting room in Johannesburg, Pretoria or Durban, keep a simple recipe card near the brewer so everyone uses the same ratio.
Brew ratios that work in real settings
A good ratio keeps things consistent, whether you are making one cup at home or several for a team. For filter coffee, 1:16 is a reliable starting point, which means 1 gram of coffee to 16 grams of water. If you want a fuller cup, move slightly stronger. If the coffee feels too bold, open the ratio a little.
For larger service areas, consistency matters more than fancy technique. Measure with a scale, use the same cup size and keep the water flow steady. This is especially useful in workplaces where different people brew across the day and nobody wants a bitter surprise before a meeting.
- Light, brighter cup: 1:17 to 1:18.
- Balanced everyday cup: 1:15 to 1:16.
- Fuller, stronger cup: 1:14 to 1:15.
When the problem is the equipment
Sometimes the coffee is fine, but the gear needs attention. Dirty filters, old water, oily grinders and scale drift can all change the taste. In humid coastal areas, equipment can also hold moisture and stale grounds if it is not cleaned regularly. A quick wipe-down before brewing often helps more than people expect.
If you are serving guests, staff or clients, check these items first:
- Rinse or replace filters before brewing.
- Clean the grinder hopper and burr chamber regularly.
- Use fresh water and descale when needed.
- Make sure the scale is level and reading correctly.
When a machine is being used often, set a weekly cleaning routine and stick to it. It saves coffee and time.
Getting help from our team
If you still cannot get the cup where you want it, we can help with grind calibration, brew training and coffee menu planning for homes, offices and hospitality spaces. Our team works from Woodstock and supports customers across Cape Town, Johannesburg, Pretoria, Durban and Gqeberha. We can also help with subscription swaps, seasonal rotation and stock forecasting so you do not run short at the wrong time.
Use the enquiry form on our contact page if you need practical advice on your setup, beans or brewing method. Tell us what equipment you use, how much coffee you brew and what the cup tastes like now, because that gives us a better starting point.
- Best for home brewers who want clearer flavour.
- Useful for offices that need a steady daily cup.
- Handy for hospitality teams that must keep service moving.
