The good news is that this leaves the solution in your hands, as all you’ll need to do is make minor adjustments to how you’re brewing your coffee to avoid the unpleasantly sharp flavors of under-extracted coffee (1). Also, please consider sharing the post so that we can save as many innocent sour coffee drinking victims as possible. Colombian coffee can taste sour unless properly brewed. Remember that this is by weight, not by volume. Have you ever had a cup of sour coffee? Here are the seven main ways to influence the extraction quality. And don’t forget to clean the shower head element! Watering down your drink will make it less sour while giving the drink a little more volume – meaning that it will last longer. You fix under-extracted coffee in some combination of three techniques: grind the coffee finer; brew it for a longer time; or increase the amount of ground coffee. SOLUTION 2: Use the Aeropress inverted method. Your coffee beans slowly break down over time. (n.d.). Here’s how under-extraction tends to happen at home: Note: If you normally buy dark roast coffee from the grocery store, you’ll probably find that most “specialty coffee” beans taste more acidic than you’re used to. […] You can create coffee that is balanced to your taste by controlling the extraction. (2014, June 07). If your coffee tastes dry still and you still have a good aroma, I’d say to keep things simple, adjust your grind size coarser. Save my name, email, and website in this browser for the next time I comment. Size of coffee grinds. However, waiting too long will result in under-extracted coffee – which can taste, you guessed it, sour (5). And it usually helps bring out the other flavors too, enhancing the entire flavor experience with zest and pizzazz. Brew the best. Particularly with these methods, the extraction time can be mere seconds, which means the grind has to be fine enough to allow the extraction at a rapid pace. Sometimes it takes 2-3 changes to really hit that balanced sweet spot again. You might want to get out of your hotel room for a change of atmosphere, or you might need a better cup of coffee. If your Colombian coffee tastes sour, try grinding it a little finer. Retrieved from https://www.theguardian.com/lifeandstyle/2014/jun/08/the-coffee-revolution-jay-rayner, Coffee Extraction and How to Taste It. If you’re using an immersion brewer like a french press, you just add +20 seconds before you plunge down the filter. This can be critical if you’re using a Chemex, Hario, or another pour over coffee maker. This will increase the extraction and provide a better-balanced cup. With a pour over cone, maybe you poured your water too fast and it drained too quickly. I mean, gross. This happens when insufficient flavour is extracted out of the coffee grounds as … This makes it really easy to get repeatable results. In this method, you have to pour good enough quantity of hot water over grounded coffee and let it rest for 30 seconds for the flavour to enhance. If your coffee tastes sour, or bitter, here's why - and more important, here's what you can do about it. I mean. Hint: it has something to do with extraction. Fine grounds extract quickly, but large ones take longer because the water needs more time to get into the center of each particle (you know, science). One solution for that: get a good coffee container that protects against the four horsemen of the coffee apocalypse: heat, light, oxygen, and moisture. 3 – Coffee-to-water ratio: While the coffee-to-water ratio mostly controls how much flavor is in the cup (whether the coffee tastes weak or strong), in some infusion methods the amount of coffee for the amount of water can affect sour/bitter balance. Remember, 195 to 205 degrees is the sweet spot. In this article, I want to address the problem of sour coffee and offer a range of solutions to eliminate these unwelcome flavors. Learn more. If your Keurig coffee maker brews a little amount of coffee, here’s how to fix it: Clogging of water line that ultimately reduces the amount of coffee in your brew cycle may cause this problem. Change too much and you may swing too far the other direction: over-extraction. Don't be put off that 'sour' coffee is bad. At low elevations, water boils between 205 and 212, which is too hot for your delicate coffee grounds. Sour? Your coffee can taste sour and stale if your coffee making equipment isn’t clean. Different compounds are extracted at different points of the brewing process, and in the same order every time (3). If you are used to darker roasts but decide to try a light coffee, such as an Ethiopian or Kenyan single origin, the sharpness of the fruity flavors can be overwhelming. Then top up with hot water and milk according to taste. It’s fiercely acidic, a sour hit that makes my lips pucker up like a cat’s bum. But sour coffee isn’t something you just have to live with. Your coffee can taste sour and stale if your coffee making equipment isn’t clean. The taste, however, is wrong. Under Extraction. The Barista Touch™ | Third wave specialty coffee at your fingertips | Breville USA. No chemical-esque weirdness. If you’re getting sour drip coffee, you may be using too coarse a grind. Sour coffee is a symptom of under-extraction during the brewing process. (n.d.). . Be careful, though – too high a water temperature results in bitter or burned tasting coffee. Some tips to fix this are adding milk/sugar to the coffee, or even adding a tiny amount of salt to bring out the coffee’s natural flavor. Again, this will cause the majority of the solids that make up your coffee to be the early-extracting acidic compounds that can lead your coffee to a sour demise. Just tinker with your brewing method a bit and see if you can’t dial things in to get that perfect cup of joe! Share on LinkedIn. As you know, coffee beans are ground to allow hot water to more easily extract flavors from them. Next come the sugars, which serve to balance things out with their sweetness And finally, if you overdo it, the plant fibers will extract, allowing the bitter elements to come out to play. of these fixes at a time, and your changes should be small. For example Ethiopean Yirgachee or Washed Rwanda tend to be very bright (sour), but of roasted correctly it can makes most beautiful coffee. And the one-delicious natural acids start to turn sour and aggressive. For a 10-12 cup coffee maker we usually use ½ cup ground or 6 rounded tablespoons. 2 – Brewing time: Longer brewing time also enhances extraction. Solve by… Making your coffee grind a little finer. Hot shot: The story behind the great global coffee revolution. You might simply not be using enough coffee grounds. Yikes. That’s by design—leaving some of that tang and zing helps enhance the other flavors. Talk to your coffee roaster for suggestions. Alex is an Editor of Home Grounds, who considers himself as a traveling coffee fanatic. This can have a significant effect on the sourness of a cup of coffee! Sour coffee comes down to two things: (1) bad beans and (2) bad brewing. If you have something like a Clever Dripper, try increasing your brew time in small increments – 15 to 30 seconds – and note the resulting flavor. Home › Kitchen And Dining › Why Does My Coffee Taste Sour And How To Fix It. The solution: Adjust grind or time Just like in underextracted coffee, the simplest solution is to attenuate your grind. In comparison to bitter coffee, a sour coffee flavor is on the opposite end of the spectrum. If you’re wondering what you can do to get rid of that awful taste in your coffee, it’s time tochange up your grind size and brewing time to nail the perfect extraction. Here’s a good visual of what over-extracted and under-extracted coffee can look like when using an espresso machine. Remember: sour coffee is under-extracted coffee, so the goal is to extract more. If your coffee maker is taking a long time, brew smarter by taking preventative measures to keep your machine clean and functional. In this video, I’m going to show you how to fix a sour espresso shot Coffee Distributor 53mm – https://amzn.to/2pyZRKD Cappuccino Cups Set of 2 – https://amzn.to/2q8AiAj. Not only that, but the fruity flavors can actually come across as sour, when really you are simply not used to fruitiness in coffee. The drawdown, meaning it increases the extraction every time ( 3 ) how you get,! To convert things to ratios this way press! the magic will come out little more volume meaning! 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