What takes bitterness out of coffee?

During brewing:

* Grind size: A finer grind produces more bitter coffee. Use a coarser grind for a less bitter cup.

* Water temperature: Too hot water can extract bitterness. Aim for a temperature around 195-205°F (90-96°C).

* Brew time: Over-brewing can extract more bitterness. Adjust the brew time to your preference and coffee type.

* Water quality: Hard water with high mineral content can amplify bitterness. Consider using filtered water.

* Coffee-to-water ratio: A higher ratio of coffee to water will result in a stronger, more bitter brew. Adjust the ratio based on your taste.

After brewing:

* Adding milk or cream: The fat in milk and cream can bind to bitter compounds, making the coffee smoother.

* Adding sugar: Sugar masks the bitterness, but doesn't actually change the coffee's flavor profile.

* Adding other sweeteners: Honey, agave, or maple syrup can provide sweetness without masking the coffee's flavor as much as sugar.

* Using a coffee filter: Paper filters trap some of the bitter oils in coffee.

Choosing the right coffee:

* Roast level: Lighter roasts tend to be less bitter than darker roasts.

* Bean variety: Some coffee beans are naturally less bitter than others.

Other tips:

* Freshly roasted beans: Stale coffee can be more bitter.

* Proper storage: Store coffee beans in an airtight container in a cool, dark place.

Remember, what tastes bitter to one person might be perfectly palatable to another. Experiment with different methods to find what works best for you.