5 Coffee Brewing Mistakes

+ Tips for Better Mornings

At our roastery, we believe coffee should be delightful and thoughtful. Whether you're just starting to brew at home or you've been doing it for years, a few small tweaks can make a huge difference in your cup. Here are five of the most common mistakes we see—and how to avoid them so your next brew hits that sweet spot every time.

1. Using Stale Pre-Ground Coffee 

The issue: Grinding coffee too far ahead of time or purchasing pre-ground that’s been sitting in the grocery store for months.
Why it matters: Coffee loses flavor quickly once it’s ground—those beautiful oils and aromas? Say buh-bye. Think of it like this:
Beans = bigger size = less exposure to oxygen.
Ground = smaller particles = more exposure to oxygen.
Therefore, if my math checks out, ground coffee will degrade faster. 

The fix: If you can, invest in a burr grinder and grind fresh before each brew. Not ready for that step? We recommend buying smaller quantities of ground coffee (our roastery offers grind-to-order options!) and storing it airtight in a cool, dry spot.

2. Using Low-Quality or Unfiltered Water

The issue: Brewing with tap water that doesn’t taste great.
Why it matters: Coffee is about 98% water, so if your water tastes off, your coffee will too. Chlorine, excessive minerals, or even slight odors can all mess with the flavor.

The fix: Use filtered water if you can. You’ve put care into choosing great beans—your water should support that.

3. Eyeballing Your Coffee-to-Water Ratio

The issue: Guessing your way through a brew.
Why it matters: The right ratio gives you control and consistency. Too much coffee? Overwhelming and bitter. Too little? Thin and weak.

The fix: A digital scale might sound nerdy, but it’s one of the best tools you can add to your coffee corner. A good starting point: 1 gram of coffee for every 16 grams of water (or 1:16). That’s about 22g of coffee to 350g of water for a solid pour-over.

4. Using the Same Grind Size for Every Brew Method

The issue: Treating espresso and French press like they’re the same.
Why it matters: Different brewing methods require different grind sizes. A too-fine grind in a French press? Muddy and over-extracted. Too coarse for espresso? Weak and sour.

The fix:

• French press = coarse grind (think sea salt)

• Pour-over = medium grind (like sand)
  

• Espresso = fine grind (table salt or finer)
  Need help dialing it in? Our team is always happy to grind your beans just right.
  
  

5. Relying on Single-Use Pods (and Tossing the Waste)

The issue: You know us, we can’t help ourselves when it comes to that environmentally friendly angle. We get it, coffee pods are convenient, but it’s at the cost of flavor—and the environment.
Why it matters: Pod-based brewers often create unnecessary waste (hello, landfill), and the coffee inside? It’s typically stale before you even brew it.

The fix: If you’re using a pod machine, consider switching to reusable pods and filling them with freshly ground coffee. Better for the planet, better for your cup. Even better? Explore easy, low-waste brewing methods like pour-over, AeroPress, or French press. They’re simple, affordable, and totally delightful.

Great coffee doesn’t have to be complicated—but a little know-how goes a long way. Whether you’re upgrading your water, investing in a scale, or just being more mindful of freshness, you’re on the right path. And if you ever have questions, we’re here—real people, roasting coffee we love, for folks who care.

Need some gear? Step right this way (or check out the selection in our Tasting Room!).

Ready to taste the difference? We know where the good coffee is.