Why Does My Coffee Taste Sour? (Correct answer)

Overly acidic coffee tastes sour and harsh. This happens when coffee is over-roasted or incorrectly brewed. This is why specialty coffee professionals aim to roast and brew coffees with acidity that highlights and compliments the natural flavor of the beans.


How do you get rid of sour taste in coffee?

Under extracted, sour coffee is the result of not getting enough extraction, which doesn’t allow sweet or bitter flavors into your coffee to balance out sourness. To fix this, you can make your grind size finer, make your water hotter, brew for longer, or use more water in your recipe.

Can you drink sour coffee?

The combination of high-quality acid and pleasant sweetness gives us an enjoyable experience like drinking fruit juice. Although it is a personal preference to choose to drink a cup of sour coffee, it is still such a regret if you miss something you might like because of some misunderstandings.

What does rancid coffee taste like?

What does rancid coffee taste like? Bad coffee’s taste is somewhere on the spectrum of dull to sour. The best way to detect an off taste is to brew a cup and leave it to cool for an hour. Take a sip, and if you pick up on more sour and bitter tastes than usual, the contents of your coffee bag might be bad.

Why is instant coffee sour?

Instant coffee is sour because of the presence of Chlorogenic acid. If the coffee beans were lightly roasted, then the instant coffee would have a large amount of Chlorogenic acid making it sour in taste. If your instant coffee was made from medium roasted or dark roasted coffee beans, your coffee won’t be sour.

Is pour over coffee more acidic?

The only difference is that the phrase “pour over” is used when you’re only making one cup. The extraction process is based on fineness of grind, temperature of the water, and the amount of time for the brewing. There should be no difference in acidity between a properly made pot of drip coffee or a pour over.

What does acidity mean in coffee?

But the term is used in at least three ways in the coffee world: 1. Coffee enthusiasts and aficionados identify acidity as the dry, bright, and sparkling sensation that sets a high-quality, high-grown coffee apart from a mundane, lower-grown coffee.

Why does cold coffee taste sour?

The taste receptors in question don’t always register molecules that are much hotter or colder than this range, and thus we don’t taste them. Because piping hot or ice-cold coffee falls outside this realm of maximum taste, our taste buds don’t sense the drink’s true bitterness.

Why does my pour over coffee taste bitter?

Using a consistent water to coffee ratio will help you with your dose. If your coffee tastes weak or sour, you should adjust your grind to make it finer. If it tastes too bitter, adjust your grind to make it coarser.

Why does my coffee taste and smell weird?

After slurping there is a natural reaction to breathe out. If they close their mouth and exhale through their nose, they smell the aroma. Heat diminishes your power to fully taste coffee. Coffees can also have bad aromas like vinegar, sour apple, grass, burnt wood, rancid oil, and mold.

Why does my coffee taste so weird?

Sour coffee comes down to two things: (1) bad beans and (2) bad brewing. If the beans are under-roasted, they’ll taste grassy and sour. But, chances are, you’re beans are fine—which means you need to make a small adjustment or two to how you make your coffee. Sour coffee is usually under-extracted coffee.

How do you know if coffee is bad?

If it looks or smells a bit “off” ( rancid, moldy, or mildewy), throw it out. If it just smells flat, it’s going to taste flat, since the smell of coffee is such an important part of its flavor profile.

Does instant coffee taste sour?

The most common complaint about instant coffee is that it has a chalky consistency and a bitter, almost sour taste. It’s simple — mix the instant coffee mix with a little cold water before adding any hot water. This will help cut down on the acidity and bitterness that comes with the instant coffee territory.

How do you make instant coffee less acidic?

Add baking soda Baking soda, or sodium bicarbonate, is a natural antacid. It can help neutralize some of the naturally occurring acid in your cup of coffee. As little as a 1/4 teaspoon of baking soda for a cup of coffee can smooth the flavor and make it easier to digest.

Does instant coffee lose taste?

Instant coffee typically loses flavor over time and develops a stale taste – if coffee develops an off odor, flavor or appearance or if mold appears, it should be discarded.

Coffee Tastes Sour? Here Why, And How To Fix It

No morning routine is complete without a cup of coffee that is bitter. I mean, it’s disgusting. Every flavor in the cup is warped when your coffee has soured, which is not what you want while attempting to be re-energized before the day begins. However, nasty coffee isn’t something you have to accept as a part of life. You can correct the situation—in fact, it’s rather simple. We’ll show you how to do it.

First, Here’s Why Your Coffee Tastes Sour

No morning routine is complete without a cup of coffee that is too acidic. In other words, it’s disgusting. When your coffee tastes sour, it distorts all of the flavors in the cup, which is not what you want when you’re trying to feel energetic for the day. It is not necessary, however, to accept sour coffee as a fact of life. You can correct the situation—in fact, it’s rather simple to do so. This is how it’s done: we’ll demonstrate.

  • Your beans have been ground too finely for my taste. The extraction of fine grounds is rapid, while the extraction of big grounds is slower since the water takes more time to reach the core of each particle (you know, science). An excessively coarse grind size might simply indicate that each particle is not receiving the time it requires for a balanced extraction.
  • Your brewing time was insufficient. Long enough in the brewing process to bring out the qualities that will quiet down the acids and strike a sweet spot in terms of flavor is ideal. If you’re using a french press, you could have plunged the filter in too soon. If you’re using a pour over cone, it’s possible that you spilled your water too rapidly, causing it to drain too quickly.
  • The temperature of your water is on the cold side. 195-205 degrees Fahrenheit is the optimal temperature for making coffee, according to scientific evidence. If it falls below that level, it will not be able to extract the beneficial compounds from the coffee as rapidly as it needs to, which might result in under-extraction.
  • The amount of water you used was insufficient. The ratio of coffee to water is really important, and if you don’t give each grind the appropriate quantity of water to extract a balanced brew, you’ll inevitably wind up with under-extracted coffee.

It’s important to note that if you’re used to drinking dark roast coffee from the grocery store, you’ll likely discover that most “specialty coffee” beans have a more acidic flavor than you’re used to. That’s intentional; leaving some of the acidity and zing helps to bring out the best in the other tastes. We recommend giving your taste senses some time to acclimatize before continuing. The increased acidity may take a few cups for your tongue to understand that the extra acidity is really beneficial in that it helps bring out flavors that are not present in super-dark beans.

4 Barista-Approved Ways To Fix Sour Coffee

Considering that every bag is unique (it’s not mass-produced in a factory, after all), it’s totally normal that you may need to make a tiny tweak or two when switching beans to get the flavor back on track. One coffee may taste fantastic, but when you switch to a different bean and follow the same procedures, the coffee may taste sour. No need to be concerned; it is simply how fresh food operates! Remember that sour coffee is under-extracted coffee, and the idea is to extract as much as possible from it.

  • Considering that every bag is unique (it’s not mass-produced in a factory, after all), it’s totally normal that you may need to make a minor adjustment or two when switching beans to get the flavors back in harmony. It is possible that one coffee can taste fantastic, but when you use a different bean and follow the exact identical methods, the coffee will taste sour. Never fear, this is simply the way fresh food operates. Remember that sour coffee is under-extracted coffee, and the purpose is to extract as much as possible from the coffee bean. So, directly from the realm of expert baristas, here’s how you can improve extraction to repair your sour brew.
  • Every bag is unique (it’s not manufactured in a factory, after all), so it’s entirely normal if you have to make a minor adjustment or two when switching beans to get the flavor back in harmony. One coffee may taste fantastic, but when you switch to a different bean and follow the same instructions, the coffee may taste sour. No need to be concerned—this is simply how fresh food operates! Remember that sour coffee is under-extracted coffee, and the purpose is to extract as much as possible from the bean. So, directly from the realm of expert baristas, here’s how you can improve extraction to repair your sour brew:
  • Every bag is unique (it isn’t manufactured in a factory, after all), therefore it is quite normal to need to make a minor adjustment or two when switching beans in order to get the flavor back in harmony. One coffee may taste fantastic, but when you switch to a different bean and follow the exact same instructions, the coffee may taste sour. No need to be concerned
  • This is simply how fresh food operates! Keep in mind that sour coffee is under-extracted coffee, and the idea is to extract more from it. So, here’s how to boost extraction to repair your sour brew, direct from the world of expert baristas:
  • Make use of a little amount of additional water (harder). Simply said, increasing the amount of water available implies that each individual ground will have easier access to fresh water to extract into as a result of the increase in available water. When preparing pour over coffee, adding more water tends to increase the amount of time it takes to brew the coffee since it takes longer to pour more water.

Please keep in mind that you should only test one of these fixes at a time, and that your modifications should be minor. If you make too many changes, you may find yourself swinging too far in the opposite direction: over-extraction. Yikes. Sometimes it takes two or three tweaks to fully get back into that sweet spot of equilibrium. However, the more you become accustomed to tasting your coffee and making modifications, the less time it will take you.

How To TasteGoodAcidity

Traditionally, specialty coffee has been described as slightly acidic. but in a delightful, bright way. There will be no old lemony bite. There will be no chemical-like craziness. There’s nothing here but a fresh, clean, sharp, and well-balanced tang.

It also has the added benefit of bringing out the other flavors as well, boosting the whole flavor experience with a little zest and pizzazz. Here are a few examples of what excellent acidity might taste like in terms of flavor notes:

  • Fruits that are sweet and vibrant, such as strawberries
  • Light and crisp, such as pineapple
  • Ripe and soft, such as peaches

No, seriously, you can have a sample of this coffee right here.

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Coffee appears to be a simple beverage, but it is actually rather complicated. When you make a mistake, your cup of coffee goes from a delightful, smooth brew to a mouth-puckering cup of sour coffee. Don’t be concerned. It happens to everyone at some point. You’ve endured nasty coffee at cafes, petrol stations, and even at home with your parent’s old Mr. Coffee drip pot, among other places. It’s a rude awakening for your system, bombarding your taste buds with disagreeable sensations that leave you feeling unsatisfied and wondering what went wrong during the brewing process.

Fortunately, you’ve arrived to the correct location.

  • How to tell the difference between sour and sweet coffee (and why a little acidity is a good thing)
  • The top three factors that will make your coffee taste really sour are as follows: How to fix sour-tasting coffee in three simple steps How to select flavor notes and beans that you will enjoy

Are you ready to say goodbye to sour coffee? We certainly are!

Here’s How to Know Your Coffee is Sour

Did you know that the normal human tongue has somewhere between 2,000 and 8,000 taste buds? They are the tiny sensory cells that are responsible for the experience of flavor. Flavors can be classified into one of five taste categories, which are as follows: When we taste or smell anything sour, we normally detect it on the rear borders of our tongue. The likelihood that your coffee being sour is increased if this portion of your tongue takes up unpleasant flavors when you take a sip of it. Read this: Coffee Flavor 101: How to Taste Your Brew Like the Pros for Maximum Enjoyment to learn more about coffee flavor.

Don’t Confuse Acidity with Sourness

Our tongue normally receives sour sensations and flavors on the rear corners of our tongues. This area of the tongue picks up unpleasant flavors when you drink coffee, which means your coffee is most likely sour. Coffee Flavor 101: How to Taste Your Brew Like the Pros for Maximum Enjoyment is a great read.

  • Citrus notes include lemon, lime, orange, and other citrus fruits
  • Malic acid notes include green apple
  • And phosphoric acid notes include sweet and tart notes. Acetic acids have a taste to them that is similar to that of sour beer or vinegar.

A variety of acids may be found in different types of coffee from across the world, each of which contributes to the overall flavor profile of the cup. Brazilian coffee beans, for example, often contain less acidity, resulting in a coffee that is smooth, nutty, and sweet to the palate. However, coffee beans from East African nations such as Zambia and Ethiopia, which have greater amounts of acids, produce coffee that is fruity or “zingy” in flavor. As is true of most things in life, having too much of a good thing may be detrimental.

This occurs when coffee is over-roasted or when it is brewed wrongly.

3 Reasons Why Your Coffee Tastes Sour

A variety of acids are present in different types of coffee from different parts of the world, and these acids add to the overall flavor profile of the cup. Brazilian coffee beans, for example, tend to be smoother, nutty, and sweeter in flavor than their counterparts in the United States. However, coffee beans from East African nations such as Zambia and Ethiopia, which have greater amounts of acids, produce coffee that is fruity or “zingy.” A little too much of a good thing might be detrimental in some circumstances.

Coffee that is too acidic has a sour and harsh flavor to it. When coffee is over-roasted or brewed poorly, this might occur. Specialty coffee specialists strive to roast and brew coffees that have a high level of acidity, which brings out and enhances the inherent flavors of the beans.

2. Under Roasted Beans

Green coffee beans are used in the first stages of the coffee roasting process. Roasters convert this green bean into the cup of coffee we know and love by achieving the proper combination of heat, air, rotation, and other components in the process. A reaction known as the Maillard Reaction takes place during the roasting process. The Maillard Reaction is responsible for the “browning” of food that occurs during cooking. You’ll be able to identify this chemical reaction if you do the following:

  • Toast the bread until it is golden brown. Fry floppy bacon until it is crispy and delicious
  • Coffee beans that have been roasted

In green coffee, the Maillard Reaction transforms the raw chemical molecules into delightful tastes while also caramelizing the sugars present in the green coffee. Coffee tastes sour and earthy if it does not undergo the Maillard Reaction. This implies that if your coffee beans are roasted too light and do not undergo the Maillard Reaction, they will have a markedly sour and almost hay-like flavor, and should be avoided. Yuck! If your coffee has a sour flavor, it might be because the beans were under-roasted (also known as undeveloped).

3. Stale Coffee Beans

Over time, the coffee beans in your bag begin to degrade. The aromatic oils are lost through evaporation. The sugars begin to decompose. Sour and strong natural acids begin to develop in the previously delectable fruit. Your coffee beans will begin to taste less balanced as soon as they are roasted, which is usually within 3-4 weeks. Some weeks later, they’ll become distinctly sour in flavor. If you get a strong flavor of lemon or citrus undertones, it means the food is entirely stale. Bummer!

3 Easy Ways to Fix Sour Coffee

One of the most enjoyable aspects about making coffee at home is the opportunity to experiment with different flavors. If you notice that your coffee has a sour flavor to it, consider one of the following three alternatives.

1. Grind Finer

Remember how sour coffee is a result of insufficient extraction in the coffee process? Having a coffee particle size that is too big might result in under extraction of the coffee extract. As a result of their size, it takes longer for bigger coffee particles to be completely saturated by water, resulting in a reduction in flavor extraction from the bean. Compared to coarse grinds, finer grinds may extract flavor components much more quickly from the ground coffee. If you notice that your coffee has a sour flavor to it, try grinding it finer to produce smaller coffee particles in your cup.

2. Increase the Brew Time

If you purchase ground coffee rather than whole beans, you will not have the choice of finer grinding. Given that coarsely ground coffee takes longer brew time in order to adequately extract flavors, the simplest approach is to simply increase your brew time to compensate. Sour coffee is frequently the consequence of a short brew time, which results in the sweet characteristics of the bean not being completely extracted from the bean. In order for all of the delicious taste components to be absorbed into your drink, you should increase the brewing time.

Alternatively, if you prefer a pour over method, pour your water a little slower to extend the amount of time the coffee grounds and water are in contact. You may also be interested in: French Press vs Pour Over Coffee: Which is Better for You?

3. Raise the Coffee:Water Ratio

Every coffee recipe is a variation on a coffee-to-water ratio, such as the conventional 2 teaspoons of ground coffee to 8 ounces of water recipe, which is the most popular. Due to the nature of coffee, this age-old method does not work for all coffees—even when the extraction is done correctly. Some coffee blends or single origin coffees just taste excessively acidic, even when prepared according to a well-known formula. This is why, at the end of the day, you must rely on your taste sensations.

Naturally, a stronger cup of coffee might result in a harsher sourness than a weaker cup.

Acidity in coffee draws attention to the pleasant flavors present and balances them off with sweet ones.

Increased water immediately increases the brew time, which results in a more equal extraction and a cup of coffee with a softer acidity and pleasant taste notes as a result of the increased water.

It’s All About Choosing Beans You Love!

Some people, referred to as “supertasters,” have the ability to smell specific flavors more strongly than other people do. People who fall into this category will be able to detect sour notes almost immediately, even when they’re not noticeable to the naked eye. Therefore, regardless of how sensitive your taste buds are, it is critical to select coffee beans that you enjoy drinking! Pay attention to your taste buds. They are aware of their responsibilities. If the thought of sour coffee makes you wrinkle your nose in distaste, you might want to experiment with beans that have a somewhat lower acidity level.

You may also experiment with brewing coffee mixes that have been roasted to lessen acidity.

If you want a milder tang, ask your local coffee roaster for their recommendation on which blend to use.

Learn more about your coffee tastes by utilizing theESPRO sampling cups!

Don’t Settle for Sour Coffee

It’s really simple to fix sour coffee. When in doubt, just keep in mind that

  • Finer grind
  • Longer brewing time
  • Or a bit more water
  • These are all options.

Best of luck with your brewing!

Sour Coffee: 6 Possible Causes

Ryan Fritzky is a young man who grew up in a little town in the United States. The date is March 24, 2021. Are you perplexed as to why your coffee tastes sour? There are a variety of factors that contribute to our sense of sour flavor in coffee. Let’s have a look at some of the potential reasons of sour coffee and how to avoid them.

Causes of Sour Coffee

Sour coffee is often caused by under-extraction during the brewing process, which is a typical problem. This occurs when not enough taste is extracted from the coffee beans during the brewing process. With each additional minute of brewing time, more sugars are extracted from the grounds, increasing the sweetness of the coffee.

However, if you wait too long, you’ll wind up with a bitter taste in your mouth (over extraction). If you believe that under extraction is the source of your sour coffee, here are some tips to help you prevent this problem: Methods for Preventing Under-Extraction of Your Coffee

  • Pour Over: Experiment with a medium grind size. If the grind size is excessively coarse, it might result in under extraction. If you’re making espresso or using an AeroPress, choose a fine grind size. When using a rapid brewing process, even a medium grind size might result in under extraction. French Press: Because the grinds soak in water for an extended period of time in a French press, a coarser grind is preferred. A more prevalent reason for under extraction is steeping the grounds for a period of time that is too short. Allow the coffee to steep for approximately four minutes before pressing the plunger down and pouring.

2. Over Roasting

Over roasting can occur if your coffee is roasted excessively dark (for example, if you use too many coffee beans), or if it is roasted too quickly (i.e. your grind needs to be refined). To avoid over-roasting your coffee, make sure you use the proper ratio of coffee to water as well as the appropriate size grind for your brewing technique.

3. Lower pH

Water plays an important role in the brewing process, which means that if the pH of the water you’re using is wrong, you may get that sour coffee flavor (less than 7). To avoid this, make use of pH neutral, filtered water.

4. Overheating

If coffee is allowed to remain in a hot condition after extraction (think heat plates on drip brewers), it may begin to taste sour as a result. You’ll need to start by brewing a new cup of espresso.

5. Ultra Fresh Beans

It’s true: coffee beans may be too fresh, believe it or not. If you brew your coffee too soon after the beans have been roasted (or “settled”), the flavor of the coffee will be sour. Before serving, coffee beans should be allowed to settle for a few days. Some roasters may even let their beans lie for up to a week before roasting them!

6. Taste Preferences

It’s possible that the sour coffee flavor you’re experiencing is simply a question of personal choice. If you’re used to drinking dark roasts, the fruit notes of a light roast could make you think of a sour flavor when you taste them. Someone once described their delicious Ethiopian roast as tasting like someone had poured orange juice onto it, which we thought was rather funny! If the sour flavor is a question of personal preference, either remain with dark roasts or gradually progress from dark to medium roasts, and then Colombian/BraziliantoEthiopian coffees, until the sour taste is eliminated.

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Coffee Tastes Sour? 4 Easy Fixes!

Chocolate, roasted nuts, caramel, cranberry, citrus acidity, and other flavors may be found in good coffee, as can roasted nuts and caramel. One thing is certain, though: “sour” is not a term that would be used to describe a cup of delicious coffee. It is difficult to imagine anything more depressing than drinking coffee that has an unpleasant aftertaste after what should be a lovely cup of joe. In this section, we’ll go through the various reasons why your coffee could taste sour, as well as solutions.

Let’s get this party started!

First, Why is My Coffee Sour?

Sour coffee may be remedied in a variety of ways, but there is one primary reason why it tastes sour in the first place: extraction. When you combine hot or boiling water with coffee grounds, you begin to extract a variety of chemical compounds from the coffee grounds themselves.

Oils, acids, sugars, and finally plant fibers are among the substances found in plants. During the brewing process, these chemicals make their way into your final cup of coffee in the following order.

The Extraction Process

After the fats and acids have been removed, your coffee will have a very strong sour flavor to it. Sugars are the next ingredient, and they, of course, result in a sweetness that frequently helps to balance out the acidity. Last but not least, the plant fibers that are removed have a harsh flavor to them. In addition to reducing acidity, bitterness may also be used to enhance flavor, although excessive bitterness can result in too bitter coffee.

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In this case, as we are sure you can anticipate, sour coffee is caused by the extraction process being terminated too soon. The sweetness from the sugars and bitterness from the plant fibers needed to balance acidity and sourness will not be there if you under extract your coffee.

Brewing Method

No matter the brewing technique you like (French press, espresso, pour over, or another), the extraction process stays the same. If your coffee is under-extracted, it will taste sour, regardless of how you prepare it. So, what can you do to make things better? Image courtesy of lisa870 and Pixabay.

Top 4 Ways to Fix Sour Coffee:

In the event that you grind your own coffee, the initial step in resolving sour coffee is to finen the grind size of your beans. The finer your grounds are, the greater the surface area with which the hot water will contact, and the greater the amount of extraction you will obtain. Varying brewing techniques necessitate different grind sizes, as you may already be aware: French press grounds are coarser than drip grounds, which are coarser than espresso grounds, to name a few examples. This coarser grind size is necessary since the contact duration between the hot water and the coffee varies depending on the method used.

A finer grind size will allow you to include some sweetness and bitterness into your coffee, which will help to balance out the acidity and sourness of the coffee.

2.Water Temperature

You may already be aware that the rate of extraction in your brewing coffee is inversely proportional to the temperature of the water being used. Despite the fact that hot coffee may be brewed in a few minutes, cold coffee, which is produced with room temperature or chilled water, can take anywhere from 24-48 hours on average to brew! We’ve found that brewing with hotter water results in a less sour cup of coffee when all other variables are held constant, such as brewing time and grind size.We recommend brewing with water that is between 205° and 210° Fahrenheit to get the best results.If all other variables are held constant, such as brewing time and grind size, hotter water will result in a less sour cup of coffee.

Water will only ever reach 212° Fahrenheit or 100° Celsius because, after that point, water will be converted to steam, which is extremely dangerous.

In the event that you’re currently utilizing boiling water, you won’t be able to raise the temperature any more and will be forced to utilize another method of eliminating sourness.Image Credit: veerasantinithi, Pixabay

3.Brewing Time

Another simple method for extending the extraction phase of your coffee beyond the “sour phase” is to simply increase the brewing time. Allowing hot water to contact with your grounds for a longer amount of time will allow the extraction process to continue, resulting in some sweetness and bitterness being incorporated into your coffee. It is easiest to extend the brew time with immersion brewing techniques like as the French press, Kalita Wave (semi-immersion), or even cold brew, because you can simply let the grounds to soak for a longer period of time in hot water.

Pour over systems, such as pour over coffee drippers, can have their brew times modified a bit with technique (for example, by avoiding pouring down the sides of the dripper), but for the most part, they will be more readily adjusted with modifications to the grind size or water temperature.


The final way for minimizing sourness on our list is to make changes to your cooking recipe. Under extraction can occur when you don’t use enough coffee in most brewing techniques since the ratio of coffee to water determines the strength of your coffee rather than the extraction. If you’re following a recipe and precisely weighing or measuring coffee and water, it’s likely that this isn’t the major problem. However, if you’re new to a specific brewing process, under extraction may occur as a result of your failure to employ the right water to coffee ratios in your brewing.

Wrapping Up

The process of getting rid of that horrible, sour taste in your coffee may appear to be a mystery to you, but the solution can be boiled down to one thing — pun intended — and that is extraction. When hot water is combined with coffee grinds, the extraction process results in the extraction of acidic and sour compounds, followed by the extraction of sweet compounds, and ultimately the extraction of bitter chemicals. Under-extracted, sour coffee is the result of not receiving enough extraction, which prevents the introduction of sweet or bitter tastes into your cup of coffee, which would otherwise balance off the sourness of the coffee.

Depending on your equipment and brewing process, you’ll be able to determine which is the best and most straightforward, but the end result will be wonderful coffee that is devoid of unpleasant, sour flavors.

  • Techniques for lowering the acidity of coffee
  • How to Keep Coffee Hot: Tips and Tricks
  • Watch this video to learn how to make crystal clear coffee (complete with pictures).

Sour Coffee and Extraction (and how to fix it)

Using these tips and tricks, you may reduce the acidity in your coffee. See step-by-step instructions on how to make crystal clear coffee.

What Makes Coffee Sour?

Under-extraction of the coffee bean during the brewing process results in sour coffee. There is good news here: all you’ll need to do is make tiny tweaks in your coffee brewing technique to prevent unpleasantly harsh tastes that come from under-extracted coffee, and you’ll be on your way to a solution! (1). The flavor, on the other hand, is off. This is completely incorrect. It has a strong acidic taste to it, with a sour aftertaste that makes my lips pucker up like a cat’s rear. I was looking for the classic dark, bitter chocolate and caramel tones; instead, I received a taste that was more like lemon juice.

  1. Everything that the water extracts from the coffee is referred to as extraction.
  2. First, the fats and acids are removed, resulting in the taste that is greasy and sour.
  3. The plant fibers will extract if you consume too much of it, allowing the bitter ingredients to emerge and play a prominent role.
  4. Because too much sugar is taken from the beans when they are steeped too rapidly, the coffee will taste bitter.

Conversely, allowing the coffee to soak for an excessive amount of time might cause it to over-extract, resulting in bitter coffee. An excellent visual representation of what over-extracted and under-extracted coffee may look like when made using an espresso machine is seen below.

How to Fix Sour Coffee (Depending on your Brewing Method)

You should experiment with your grind size and brewing time to achieve the best extraction possible if you want to get rid of that unpleasant flavor in your coffee. A wonderful tip, customized to some of the most frequent brewing techniques (4), is provided below: The longer coffee is allowed to brew, the more sugars are released from the grinds, resulting in a sweeter cup of coffee. However, if you wait too long, you can end up with a bitter taste in your mouth (over extraction). The following are the four basic methods in which you may impact extraction during coffee brewing: Finer grinds (including bitter components) extract more taste ingredients (including bitter components) than coarser grinds (see point 1 above).

  • 2 – Brewing time: Extraction is improved when the brewing time is extended.
  • If you’re making coffee with a Chemex, Hario, or any pour over coffee machine, this is very important.
  • 4 – The temperature of the water: Nerd alert: chemical reactions double for every 10 degrees Celsius rise in temperature, which means that increasing the temperature of the water will improve extraction.
  • The general rule of thumb is to turn off the heat for 30 seconds before pouring – even during the bloom – unless your kettle includes a thermometer or a preset heat setting.
  • Waiting too long, on the other hand, may result in under-extracted coffee, which will taste sour, as you might expect (5).
  • Controlling the extraction of the coffee allows you to make coffee that is balanced to your liking.
  • When we provide more than one remedy, the most likely culprit (as well as the quickest and most straightforward repair!) is given first.
  • Defy the odds and achieve your goal of coffee nirvana.

Problem: Sour French Press Coffee

SOLUTION 1: Brew for a longer period of time to extract additional flavor. Allow for a minimum of 4 minutes of brewing time for the coffee to taste its best. You may brew for even longer periods of time than this (we’ve discovered certain coffees that make a superb cup of French press after only six minutes of steeping time), but eventually you’ll get the bitter flavor that we mentioned before. Because it’s possible to over-extract coffee using a French press, decanting is typically suggested if you have any leftover coffee after filling your cup(s).

Because an excessively fine grind can clog the mesh filter, or worse, will fill your coffee cup with mud from the small particles that the mesh filter will not absorb, this is a difficult task when using the French press.

You may get our coffee grind chart by clicking here.

The flavor of a dark roast is preferred by the majority of French press enthusiasts since it tends to bring out the bitter qualities more than a lighter roast.

If you choose a light roast and coarse ground, you run the danger of under-extracting, which will result in the sour taste taking over the flavor profile. Consult with your coffee roaster for recommendations.

Problem: Sour Cold Brew Coffee

SOLUTION1: Grind the ingredients more finely. Cold brew coffee is created in a similar way to French press coffee (you can even make it in a French press!) and is steeped for an extended period of time, which prevents under-extraction difficulties from occurring. If your cold brew coffee, on the other hand, is sour, it’s likely that you’re not using a fine enough grind. SOLUTION 2: Increase the amount of coffee to water in your recipe. It’s possible that you’re just not using enough coffee grounds.

Keep in mind that this is based on weight rather than volume.

Check out our assessment of the five best coffee scales on the market if you aren’t already using one.

Problem: Sour Drip or Pour Over Coffee

SOLUTION 1: Increase the fineness of the grind. If you’re getting sour drip coffee, it’s possible that you’re using a grind that’s too coarse. Pour over coffee may also have a sour flavor as a result of this. Increase the fineness of the grind gradually until you obtain the right balance of taste that indicates that the extraction has been done correctly. It’s important to realize that a finer grind also slows the drawdown, which means that it boosts extraction in two ways: by decreasing the drawdown and by increasing the extraction.

SOLUTION 2: Increase the amount of time you spend brewing.

The Chemex and the Hario are two of the most common coffee makers, and it’s much easier to decrease the brew time than it is to prolong it since after the coffee has drained into the carafe, there is no more water available for the extraction.

Problem: Sour Aeropress Coffee

SOLUTION 1: Increase the fineness of the grind. If your Aeropress coffee tastes sour, or if you keep drawing sour espresso shots, try grinding your beans finer next time. Particularly with these methods, the extraction time can be measured in milliseconds or less, which implies the grind must be fine enough to allow for a quick extraction to take place. SOLUTION 2: Make use of the inverted Aeropress approach. How does flipping the Aeropress upside down have anything to do with sour coffee, you might wonder.

Aeropress enthusiasts have devised a method of making coffee with the Aeropress upside down in order to circumvent this problem.

For further information, please see our post here, which leads you through the entire procedure step-by-step.

In accordance with SCAA regulations, the official brewing temperature ( 6 ) is set at 200°F + 2°F (92.2 – 94.4°C). Keep watch of the temperature at which you’re brewing and make little adjustments as needed. This has the potential to have a considerable impact on the sourness of a coffee cup!

One Last Note: On Sour Arabica Coffee

Another element that might add to the feeling of sourness is the consumption of lighter roasted, fruitier coffees – particularly of the Arabica kind – after meals. If you are used to darker roasts and opt to try a lighter coffee, such as an Ethiopian or Kenyan single origin, the sharpness of the fruity tastes may be overwhelming if you are used to deeper roasts and prefer lighter roasts. On top of that, fruity flavors might come across as sour when you are not used to drinking fruity flavors in your coffee, which is a common misconception.

The simplest approach is to adjust the grind setting on your coffee grinder a few clicks closer to the finer end of the spectrum.

Because it allows me a tiny amount of room to back off if I go too far in the “new” direction, I prefer to move the grinder four clicks in the “new.” Make a note of the settings that you enjoy the most so that you may use them again in the future.

One solution to this problem is to invest in a high-quality coffee container that will protect your coffee from the four horsemen of the coffee apocalypse: heat, light, oxygen, and moisture.

So, Why is my Coffee Sour?

Extraction, extraction, and more extraction. If your coffee is under-extracted, it will have a sour flavor. Fortunately, it is a straightforward issue to resolve. If you want to achieve that ideal cup of coffee, just play about with your brewing process a little and see what you can come up with. If you are currently suffering with or have overcome this issue in the past, please share your thoughts in the comments section. Also, please consider spreading the word about this site so that we may save as many innocent sour coffee sipping victims as we possibly can!

Frequently Asked Questions

If your coffee brewing equipment isn’t clean, it might cause your coffee to taste sour and stale. Even if the beans are freshly roasted and ground only seconds before brewing, the oils and sediments left over from the brewing process can impart sour and stale odors and tastes to the finished cup of coffee. If you are using an automated drip coffee maker, make sure to clean it according to the manufacturer’s recommendations. If you’re really serious about cleaning your filter cup, you may use a cotton swab and baking soda to wipe the grooves in the cup, which are infamous for gathering used coffee.

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Colombian coffee, if not correctly prepared, can have a sour taste.

Colombian coffee, specifically coffee from the Caturra cultivar of the Arabica coffee tree, is regarded for its ability to offer bright, citrusy fragrances that are often likened to tangerine and honey, among other things.

You may remedy under-extracted coffee by employing a mixture of three techniques: finer grinding, brewing for a longer period of time, or increasing the amount of ground coffee used.

When you ground your coffee more finely, you will get better extraction in two ways: first, because there is more surface area on the coffee grinds, which means better extraction; and second, because the length of time the water is in contact with the coffee will be longer. References

  1. J. Rayner’s et al (2014, June 07). The narrative behind the big worldwide coffee revolution is a hot shot, as the saying goes. Coffee Extraction and Tasting Techniques was retrieved from the website
  2. Coffee Extraction and Tasting Techniques. (Thursday, May 22nd, 2019). How Coffee Extraction Works was retrieved from its original source. (n.d.). Obtainable from: V. and G. (2017, May 22). Why does coffee have a sour taste? | The Bean Box Fernando provided the information. Tuesday, December 2nd, 2018. Understanding Coffee Extraction Is Essential For Making the Perfect Cup of Joe. Coffee Standards was retrieved from their website. (n.d.). It was obtained from

Why is Hipster Coffee Sour? (& Why Make It That Way?)

It’s possible that your city has a well-known coffee shop. You’ve probably heard that their coffee is premium and one-of-a-kind. Your curiosity has finally piqued your interest, and you decide to taste their coffee and order a cup that appeals to you. It arrives, and the first taste smacks you like a truck with its acidic sourness. Let’s take a look at what transpired to make you regret your decision before you feel bad about yourself. What causes hipster coffee to be sour? This is due to the selection of beans and the roasting procedure used in making hipster coffee.

Hipstercoffeeis not prepared from dark roast coffee beans, as the name suggests.

Why Is Hipster Coffee Sour

We should first define what hipster coffee is, just to be clear about the subject matter at hand.

What is Hipster Coffee?

For the purpose of completeness, let us first define what hipster coffee is.

  • First Wave: Those born between 1960 and present. Coffee has become a widely consumed beverage. Second Wave: from 1980 until the present. The emergence of mainstream coffee shops such as Starbucks and others
  • Third Wave: Those born in 2000 and after. Specialty coffee cafes that serve distinctive coffee

From 1960 and forward, we are considered to be in the first wave. Coffee has become a widely used beverage, and From 1980 forward, we are considered to be in the Second Wave. Popular coffee shops such as Starbucks and others are becoming more commonplace. Those born in 2000 or after are considered to be in the third wave. Coffee cafes that specialize on a particular type of coffee.

The Roast

The fact that hipster coffee establishments like to light roast their coffee beans has previously been highlighted. A coffee bean that has been gently roasted and ground will have more diverse flavors since it will retain a significant part of the acids inherent in coffee beans. Coffee beans contain a variety of acids, including chlorogenic acid (which is the subject of an intriguing research), quinic acid, citric acid, acetic acid, malic acid, lactic acid, phosphoric acid, and others. The light roasting of coffee beans will allow a significant proportion of these acids to be retained in the beans, resulting in a more nuanced flavor profile.

Using mild roasting techniques to prepare coffee beans is the primary reason why your coffee has a sour flavor.

Light roast can be just under medium for some people, while it might be far below medium roast for others.

We may infer that using lightly roasted coffee beans is a significant contributing factor to the sourness of your cup of joe.

The Premium Tag

Any coffee that carries a high price tag will have a slight sour taste to it. Due to the fact that sourness is sought and frequently anticipated from a high-end coffee, this is the case. The vast majority of high-end coffee shops will provide you sour hipster coffee as an added bonus. There are a variety of ingredients in coffee that contribute to the acidic flavor and rich scent that you are experiencing. It is likely that you have experienced the acidity of green coffee, which can leave you with a tangy sensation in your mouth after drinking it.

People who enjoy drinking green coffee do so because of the distinct flavor profile it provides, which in turn helps to reduce the cost of producing such coffees.

The Maker’s Pride

Any speciality coffee shop will take great pleasure in the coffee that they offer, and this is understandable. When sourness is connected with high-end coffee, these coffee producers want their coffee to taste the same as that of the high-end counterpart. Along with the sourness, you get a variety of other nuanced flavors in your coffee, but the sourness is what most people either love or dislike about their coffee. Some establishments even go so far as to provide coffee that has been under-extracted.

Only a small number of specialty coffee shops, particularly the more astute ones, are aware that a premium coffee does not always have to be sour.

The Demand

Any specialized coffee shop will take great pleasure in the coffee that they offer, and this is no exception. When sourness is connected with high-end coffee, these coffee manufacturers want their coffee to taste the same as that of the high-end kind. Other nuanced flavors blend in with the sourness to create a unique cup of coffee, but the sourness is what most people love or dislike about it. There are certain establishments that offer coffee that has been under-extracted. Since under-extracted coffee is not considered premium in any way, this is unlikely to be successful in most cases.

Because they chose to add sourness to their coffee, rather than as a result of religious doctrine, they are seen to be more orthodox.

The Miscellaneous

Apart from these elements, there are a plethora of little aspects that contribute to the sour flavor of your neighborhood coffee. For example, a not-so-clean coffee machine, insufficient coffee extraction, incorrect water temperature, incorrect coffee-to-water ratios, and other variables can all contribute to a lousy cup of coffee.

Sourness Factor: Hipster Coffee vs Regular Coffee

Hipster coffee can be extremely sour, but regular coffee is not.Regular coffee will be sour if you’re using light-roasted beans or under-extracting your coffee, both of which are mistakes you’d rather not make again.Now, let’s talk about hipster coffee.Dropping a sour flavor into hipster coffee is done in two ways: first, by using light-roasted beans, and second, by under-extracting your coffee.While light-roasted beans are In order to appreciate both, you must have a craving for the sour flavor.

There is nothing wrong with choosing one coffee over the other.

People Love Hipster Coffee

What is it about acidic coffee that makes it so popular? Hipster coffee isn’t just a passing fad. In the event that you’re hoping to experiment with a new sort of coffee, visiting an artisan coffee shop in your area is a good notion. Local coffee shops that specialize in hipster coffee are in charge of every stage of the coffee-making process from start to finish. Every part of the process, from the roasting of the beans to the brewing procedure, is meticulously monitored. One of the primary reasons that people enjoy hipster coffee so much is that each cup is unique and has a distinct flavor character to it.

Because of some unknown reason, people have come to equate sourness with luxury.

You have to admit that sipping sour speciality coffee for an extended length of time will make your darker roast coffee taste awful. If you’re a fan of dark roasted coffee, you might notice that it has a smoothness that reminds you of charcoal.

How to Avoid Making Sour Hipster Coffee?

So you don’t care for the sour hipster coffee and want to dial back the sourness a notch or two? These suggestions can help you reduce the amount of sourness in your coffee.

Avoid Light Roasts

If you follow these steps correctly, you will prevent bad coffee 99 times out of 100. Lightly roasted coffee beans should be avoided at all costs. Choose a medium roast or a dark roast for your coffee. They are roasted for a longer amount of time and have a significantly deeper color as a result. Both of these roasts will eliminate the majority of the acid content in the coffee beans, resulting in a sour cup of coffee if the beans are extracted properly. Medium-roasted coffee beans are excellent for use in pour-over coffee, drip coffee, and other brewing methods, as well as in espresso.

Extract Your Coffee Right

Keeping under-extraction to a minimum is the most effective method of avoiding sourness in your coffee. Make sure you brew your coffee beans (medium or dark roast) at the appropriate time. Do not finish the brewing process before it has come to an end. This might cause you to have a sour taste that you dislike. It is also critical not to overextend the brewing process for any longer than is absolutely required. This might result in over-extraction, which will result in bitter coffee. For each coffee brewing technique, the extraction time will be different, so pay close attention and ensure that you extract your coffee correctly.

Master the Coffee To Water Ratio

The ratio of coffee to water must be precisely calibrated for the brewing process you choose. A high probability exists that your coffee has become sour because you used too much water when extracting it. If you make the error of adding too much water, you may make up for it by increasing the amount of coffee in the mixture. The finished extract will have a lot more pleasant flavor and will not be sour at all. Any coffee enthusiast would agree that weak coffee is far worse than sour coffee in terms of taste.

Nail The Water Temperature

The temperature of the water is important in the coffee extraction process. Insufficiently hot water will result in under-extracted coffee, which will result in a sour flavor. The water temperature must be in the range of 195 to 205 degrees in order to get optimal extraction results. In order to get the most flavor out of your coffee grounds, you should heat your water to a higher temperature if you believe it is not hot enough.

Use Additives For Better Taste

Things didn’t appear to be working out for you, and you’ve ended up with a sour cup of coffee as a result. What should I do now? In order to offset the sourness in your coffee, you may add ingredients such as steaming milk or cream to the cup. Take note, though, that adding milk to excessively acidic coffee might cause it to curdle almost instantly. Avoid doing the same with hot coffee as well. Read this article to find out why cream curdles in coffee. You will also discover that adding sugar to your coffee beverage helps to reduce the sour overtones in the beverage.

We really hope you found this blog article to be informative.

More often than not, it will have a sour flavor to it.

Please do not hesitate to contact us if you have any queries. You might be interested in the following article:Can You Put Heavy Cream In Your Coffee? Is it possible to make coffee with distilled water?

Why does my coffee taste sour?

QUESTION: Why does my coffee have a sour flavor to it? Recently, I’ve started experimenting with high-end coffee brands and purchasing high-quality beans. I’ve observed that some of them have a little acidic flavor to them, which I think is unusual. Is that what you’re saying? – Matthew & Xavier & Xavier & Xavier & Xavier SANSWER: A cup of coffee that is very sour is a horrible thing to drink. If you can manage to stomach it only for the caffeine boost, sour coffee is a terrible way to start your day, and it may not settle well with your stomach as well as you would want.

These include inappropriate brewing processes, under-extraction, a poor grinding consistency, too coarse grounds, and bad coffee beans.

A bitter aftertaste does not always indicate a terrible cup of coffee.

Because you said that you’re purchasing more costly coffee beans, I have a feeling this is what’s causing your sour coffee to taste so bad.

Believe us when we say that you will notice the difference when you eat it.

A flavor characteristic of acidity, which is always present in coffee, but is more predominant in light roasts, is the sensation of sourness.

When the sourness of your cup overpowers your taste buds, something is amiss.

Sour coffee can be generated by a faulty batch of coffee beans on occasion.

However, the majority of the time, a fault in the preparation procedure is to blame for sour coffee.

There are a multitude of factors that might contribute to under-extraction, including insufficient water temperature, insufficient brewing time, uneven coffee grounds, and coffee grounds that are too coarse in texture.

Anywhere between 195 and 205 will, however, suffice for the purposes of this test.

If you don’t heat the water sufficiently for the extraction, the result may be weak or sour in flavor.

The variance in grind size might cause an uneven brew to be produced.

The use of coffee that has been ground too finely can result in over-extraction, whilst the use of coffee that has been ground too coarsely can result in under extraction.

Pick up a burr grinder if you want to avoid uneven grinding and attain more accurate grinding results.

Depending on the setting, burr grinders ground coffee beans consistently to a coarse or fine consistency, depending on your needs and desired brewing technique.

The friction created by the slicing can generate a lot of heat, which might cause the grounds to burn before you have a chance to brew them properly. Blade grinders, on the other hand, have difficulty maintaining an uniform grind size.

Learn More About Sour Coffee

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