I have a coffee machine and a bur grinder, and like nutty rather than citrus coffee. Is it possible to brew coffee that doesn't taste bitter, is it down to the machine, what works best. Where can i go to get a taste of the best cup of brown?

Huge combination of things contribute. Coffee quality, water quality, temperature, machine, tamping pressure, amount of water you pass through the coffee…

If you want to take the edge off the bitterness, put a bit of salt in with your beans when you grind.

really?

What does that do?

clue here…;)

If you want to take the edge off the bitterness, put a bit of salt in with your beans when you grind.

But why does that help, was and still is my question? Is it all pure chemistry?

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