Melitta Barista TS Smart coffee tastes bitter

Good evening
, I have owned the Melitta Barista TS Smart for some time
now.
Unfortunately, the coffee tastes very bitter. I already tried some settings, but unfortunately didn't find a good result yet. I have not adjusted the grinder, it is still set to factory setting
.
MFG Thorsten

Well - what are your reference values? Which machines or preparation methods do you use so far, which coffee? In
principle, a MWIP
does not
tend to produce bitter coffee in the sense of over-extraction.


Therefore I would reduce the amount of intensively roasted coffee and possibly refine the grinding degree; or try lighter beans with the same settings.

So far I had a Tassimo, there I always drank Jacobs coffee or Latte Macchiato. At Kva I tried Melitta beans and from a private roastery.

with the following settings:

Reference quantity: 120 ml Bean strength: 3-4Water temperature: normalIntensivity
: Standard or intensive (
I didn't taste any change there)Grinding degree: Factory settingMy current settings
:Reference quantity: 100 ml (I'll try another 90 ml, should
be
even
better I've read
)Bean strength
: 3-4Water temperature: highIntensivity
:
Standard

Grinding degree: Factory setting

Hello,

then please turn the grind down to coarser, bean strength and aroma.

If you use espresso beans please switch to crema beans.

The Melitta Barista has a wide range of adjustment options, so you simply have to test it.

But the machine itself does not make bitter coffee, so it is definitely not the machine itself...

May I ask what the settings "bean strength" and "intensity(??)" do in each case? With the simpler models I know, I adjust the amount of powder or the grinding time via the strength/"number of beans".
My only assumption now would be a change in the reference duration and accordingly the extraction via the pressure at "intensity"?

The machine understands coffee strength to be the quantity of powder per cup of coffee.

The aroma may influence the pre-brewing and the flow rate of the water when the coffee is brewed.

The degree of grinding depends on the grain size of the ground beans.

The reference period is probably most strongly influenced by the degree of grinding and the quantity of powder. As I said, I don't miss this attitude with e.g. Solo and Passione.
However, I still doubt whether the "bitter" coffee of the TE is caused by over-extraction, or rather over-dosing in connection with flat preparation and not optimal coffee (for the taste of the TE
). Therefore

my recommendations go rather in the direction of somewhat higher-quality beans and smaller powder quantity, but perhaps via "aroma" to deepen the reference time a little?

I would

not put too much around



at the grinder

- in

my experience they are factory-set quite reasonably and should only be readjusted after longer use

.

Crema or espresso blends can only be judged at the manufacturer, I personally usually end up at the KVA with intensively roasted espresso blends of medium quality (up to 20€/kg) and high Robusta content.

Thank you very much for your help. So I didn't change the grind settings. Now I have reduced the bean strength again a little and have fortunately come to a good result.