Why does my coffee taste sour
The reasons for sour coffee and how to fix it
The sour taste of coffee is somewhat controversial, as some love it, and some consider it a downside.
Here we will look into the reasons why coffee tastes sour, how to get the right amount of sourness in coffee and a pleasant balance in specific brewing methods.
2 main reasons why coffee tastes sour
The two main reasons for high acidity in coffee are under roasting and under extraction.
If you don’t like sourness in your coffee, they are actually easy to fix. To avoid sourness in your coffee go for a darker roast or brew your coffee for longer. Let’s look into more detail about the sourness in coffee and what you can do about it.
Under roasted coffee tastes sour
When coffee is under roasted, not all the flavour components have had the time to develop during the roasting process (this applies especially to Arabica). You will get citrus, lime and other acidity notes in a very light roast, while the chocolaty, caramel and sweet flavours aren’t developed. During longer roasting a wider variety of flavours can be developed.
How to know that coffee beans are under roasted?
When coffee is under roasted it looks:
- Dry
- There is no sheen on the surface (no oils)
- Light in colour
To avoid sourness in your coffee, go for a darker roast.
Why does my medium roast taste sour?
If you use medium or darker roast coffee and it tastes sour, the reason for this is probably under extraction.
Under extracted coffee tastes sour
To explain why under extracted coffee tastes sour, let’s look into what is under extraction.
What is under extraction and what causes it?
The reasons why coffee may be under extracted and how to fix it
The possible factors which may contribute to under extraction are:
- Too coarse grind
When there’s less surface on the coffee bits and water goes through the coffee quickly, only the citrusy notes will be developed, as they are the quickest to extract.
In finer grind, there’s more surface for water to go through and you can extract more complex flavours. - Brewing time
If you don’t brew your coffee long enough, it will be under extracted and more acidic. Allow longer extraction time to develop more complex flavours and love the acidity. The following two factors are also related to brewing time. - Tamping
When you don’t tamp your coffee enough, water will go through the grounds very quickly and this will cause under extraction. Tamp your coffee harder to slow down extraction. - Pressure of water
The higher water pressure in your machine will make the water go faster through the coffee and cause under extraction. You can try to lower the pressure in your machine for a longer extraction time.
How to avoid sour coffee – different brewing styles and coffee acidity
Now let’s look into some brewing methods and what to change to avoid coffee tasting sour.
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Moka pot coffee acidity
Why is my moka pot coffee sour and how to fix it?
Tips to avoid sour coffee from moka pot:
- Use a finer grind
- Start with cold water in the bottom chamber
- Lower the heat to increase the extraction time
French press coffee acidity
Why is my French press coffee sour and how to fix it?
Tips to avoid sour coffee from the French press:
- Steep your coffee for longer – 4 – 6 minutes should be fine
- Use a finer grind
- Try different beans – a darker roast or natural processed
Drip coffee acidity
Why is my drip coffee sour and how to fix it?
Tips to avoid sourness in drip coffee:
- Try a finer grind
- Slightly increase the brewing time
AeroPress coffee acidity
Why is my AeroPress coffee sour and how to fix it?
Tips to avoid sour coffee from AeroPress press:
- Use a finer grind
- Try the AeroPress inverted method
Cold brew coffee acidity
Why is my cold brew coffee sour and how to fix it?
Tips to avoid sourness in cold brew coffee :
- Use a finer grind
- Increase the coffee to water ratio
- If you use hot bloom cold brew, add cold water sooner
Chemex coffee acidity
Why is my Chemex coffee sour and how to fix it?
Tips to avoid sour coffee from Chemex:
- Use a finer grind
- Extend extraction time
The processing method and coffee acidity
The flavors in coffee also depend on the processing method. Natural processed coffee is sweeter, as the beans absorb natural sugars from the cherry around the bean. The sweetness balances the sourness, which gives a more enjoyable sour taste.
Final note
Here are our tips on how to avoid sour coffee. For any brewing method, two tips will always apply: try a darker roast or extend the extraction time if your coffee is too sour.
What’s your take on acidity in your coffee? Do you like sourness?
