How should fresh brewed coffee's bitterness be described?

Fresh brewed coffee should be described as having no bitterness, particularly when it is prepared correctly and the beans are of high quality. A well-brewed cup of coffee, made with the right water temperature and brewing time, should showcase its natural flavors, which can include a range of sweetness and acidity, rather than bitterness.

Bitterness in coffee can result from over-extraction, where too much of the coffee grounds are used or the brewing time is too long, leading to undesirable flavors coming forward. Conversely, when coffee beans are fresh and the brewing methods are optimal, any bitterness should be subtle or entirely absent, allowing the more desired flavor notes to dominate. Therefore, describing fresh brewed coffee as having no bitterness aligns with professional standards and proper brewing techniques.