If your coffee tastes weird

Almost all the problems of a cup have to do with the extraction, that is, how much you have taken the water out of the coffee. If you get little, the cup comes out sour and skinny; if you get too much, it gets bitter and dry. Change one thing at a time and try again.

• Agrium, salty or puncture → lack of extraction → thinner grinds, lengthens time or increases water temperature.
• Bitter and dry → excess extraction → thicker grind, shorten time or lower temperature a little.
• Aguado or no body → little coffee for so much water → raises the dose or grabs something finer, and weighs with scales.
• Asso or astringent, which resecutes the mouth → irregular grinding, a lot of fine dust or too hot water with a dark nut → improves the mill, grits thicker or lower temperature.
• Turbo or mud in the cup → too many fine particles → in the press, remove the foam and wait before serving; in drip, check the filter.
• Plane and without aroma → old or ground coffee long ago → grinds just before and reviews the date of your own.
• Sour sour and bitter at the same time → channelling: water has found an easy way → distribute coffee with a well-leveled WDT tool and press.
• Espresso that comes out in a few seconds → milling thick or little dose → grinder or higher dose.
• Espresso that just drips → milling too thin or too much dose → grits thicker.
• Moka with a burning taste → too strong fire or the coffee maker stayed in the fire → uses medium fire and remove it when the jet is cleared.
• Taste chlorine, metal or lime → water → test with filtered or bottled water with weak mineralization.
• Rancio taste or old oil → remains in the coffee maker or in the mill → clean them in depth.

If you've tried everything and still don't convince you, change your coffee. Maybe that nut or that origin is not for you, and it's okay.