WHY DOES MY COFFEE HAVE A SOUR TASTE?

Under-extraction is perhaps the most common reason for sourness in coffee. Under-extraction occurs when the brewing process does not extract enough of the coffee's compounds, resulting in a weak and sour taste. This can happen due to a variety of factors, such as using insufficient coffee grounds, using a coarse grind, or brewing for too short a time. Increase the coffee-to-water ratio, grind the beans finer, or extend the brewing time to improve extraction. Experiment with these variables until you find the right balance for your taste preferences.

Water temperature plays a crucial role in coffee extraction. If the water is too cold, it will not extract the coffee's flavour effectively, resulting in a sour taste. Brewing with water that is too hot can also lead to a sour taste as it can cause over-extraction.

Ensure your water temperature falls within the optimal range of 195°F to 205°F (90°C to 96°C). Using a digital thermometer to achieve exact results if needed rather than just the settings on your coffee machine. The quality and freshness of your coffee beans can greatly impact the taste of your brew. Low-quality or stale beans tend to produce sour-tasting coffee, lacking flavour and complexity. Always keep an eye on the Use By date on your beans.

Coffee beans are sensitive to light, moisture, heat, and air exposure. If your beans are improperly stored, they can become stale and lose their flavours, resulting in a sour taste. Store your coffee beans in an airtight container in a cool, dark place, away from direct sunlight and moisture. Avoid refrigerating or freezing the beans, as the moisture can affect their taste.