The Science of Flavour: Why Your Coffee Tastes Different Depending on How You Brew It

For a long time, I wondered why the flavour of my coffee changed so much every time I brewed it using a different method, even when it was the same coffee. At times, I thought it was just my perception, that maybe I was overthinking it, or that my palate simply wasn’t consistent.

Over time, I realized it wasn’t just in my head. It was completely real.

There are days when coffee tastes exactly the way you remember it:
balanced, comforting, almost perfect. And other days, with the same coffee, the same brand, even the same routine, something feels different.

More acidic. More bitter. Flatter.

It’s not a coincidence.

It’s science.

And understanding it completely changes the way you relate to your cup.

 Coffee Is Not Just Coffee: It’s a Chemical Experience

Coffee is a seed filled with natural compounds: acids, sugars, aromatic oils, and minerals.

When you brew coffee, you don’t simply “make” it; you extract it.

Each brewing method is a unique way of engaging with that seed. Some methods highlight sweetness, others acidity, while others focus on body. None is better than another: they tell different stories of the exact origin.

 What Is a Flavour Profile?

When we talk about coffee flavour, we’re not just talking about “strong” or “smooth.” We’re talking about a sensory profile, made up of:

            •          Acidity: not bitterness, but freshness, brightness, liveliness.

            •          Sweetness: natural notes reminiscent of caramel, panela, or ripe fruit.

            •          Bitterness: depth, balance, structure.

            •          Body: how the coffee feels in your mouth (light, silky, intense).

            •          Aroma: what you smell before you even take a sip.

The magic happens when these elements are in harmony.

 The Variables That Change Your Coffee (Even If You Don’t Notice)

Here’s the key every curious reader should know:

Flavour changes because the extraction variables change.

1. Grind Size

            •          Coarse grind: water flows faster → cleaner, softer flavors.

            •          Fine grind: water stays longer → more intense flavours… and a higher risk of bitterness.

An incorrect grind can ruin even an exceptional coffee.

2. Water Temperature

            •          Hotter water extracts faster and more aggressively.

            •          Slightly cooler water softens the result and highlights sweetness.

Just a few degrees make a big difference.

3. Extraction Time

            •          Short extraction: acidic, light-bodied coffee.

            •          Long extraction: bitter, heavy coffee.

Time is the invisible clock of flavour.

4. Brewing Method

This is where the experience becomes fascinating:

            •          French press: full body, natural oils, a rich and enveloping mouthfeel.

            •          Filter methods (V60, Chemex): clarity, cleanliness, bright notes.

            •          Espresso: concentration, intensity, complexity in just a few sips.

The same coffee, three different narratives.

It’s Not That You Don’t Like Coffee… You Just Haven’t Found Your Way Yet

Many people say “I don’t like coffee” when they haven’t experienced coffee brewed in a way that resonates with their palate.

Understanding this transforms your relationship with coffee:

            •          it stops being routine,

            •          it becomes exploration,

            •          and eventually, a conscious ritual.

At Encanto Café, we believe that informed choices create more meaningful possibilities.

That’s why we speak of rituals, not rigid recipes.

Because coffee should never be imposed; it should accompany you.

Exploring methods, adjusting variables, and discovering what speaks to you is part of the enchantment. There are no right answers, only honest experiences.

A Small Exercise for Your Next Cup

The next time you brew coffee, change just one thing:

            •          adjust the grind size,

            •          or the coffee dose,

            •          or the brewing time.

Observe. Taste. Feel.

That’s where real learning begins.

And always remember that…

Coffee is a silent conversation between origin, method, and moment.

When you understand its science, you honour its essence.

And when you brew it with knowledge,

Your ritual is no longer automatic:

It becomes deeply your own.