Quick answerSour, thin coffee is usually under-extracted: the grind is too coarse, brew time too short, water too cool, or too little coffee for the water. Grind finer, brew a little longer and use water at 93-96°C (about 200°F).
Sour vs bright
Pleasant acidity tastes juicy and fruity; sourness tastes sharp and unfinished. Yemeni coffee's fruitiness should taste sweet, not sour.
Fixes
- Grind one step finer
- Increase dose slightly
- Use hotter water
- For espresso, pull a longer shot
Frequently asked questions
Can very fresh beans taste sour?
Yes, rest them a few days. See degassing.
Sour espresso?
Grind finer or extend the shot.
Is light roast always sour?
No, when brewed well it's bright and sweet.
Balanced medium-dark: Mocha Yemeni.
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