Are you looking forward to your cup of coffee, but then it tastes sour? At CAPTN Coffee we explain what's behind it and how you can avoid the sour taste in the future. Discover the most common causes and our tips for improving your coffee enjoyment.
Find out in our QuickSip why your coffee tastes sour and how you can solve the problem.
Why does my filter coffee taste too sour?
The filter coffee is too sour because the grind is too coarse.
A grind that is too coarse causes the water to pass through the coffee grounds too quickly, resulting in insufficient extraction. This can cause the coffee to taste sour because not enough flavors and compounds are extracted to create a balanced taste.
If the extraction time is too short, the coffee may be too acidic.
An extraction time that is too short means that the water does not stay in contact with the coffee grounds long enough to extract all the desired flavors and compounds. This can result in the coffee being under-extracted and therefore tasting sour. An extraction time that is too short can be attributed to things like an incorrect grind size, too little coffee grounds in the filter, or insufficient wetting of the coffee grounds with water.
Because the water is too cold, the filter coffee can taste too sour.
The water that is not hot enough can also result in insufficient extraction. The ideal temperature for coffee extraction is usually between 92 and 96 degrees Celsius. Water that is too cold can cause the coffee to taste sour and may not extract the desired flavors.
If the water is too acidic, it can affect the result.
Water with a low pH can affect the taste of the coffee. Water that is too acidic can make the coffee more acidic and affect the flavors. It is recommended to use water with a neutral pH for best results.
Coffee is too acidic because...
1. The coffee is not freshly brewed
Coffee tastes sour if you leave it standing too long after brewing
This often happens when you brew too much coffee at once. You
want to calculate how many grams of coffee you need for two, three,… cups
Need coffee? Follow the rule of thumb for making coffee:
60g per 1 litre of water! Using this rule of thumb, you can individually
Calculate how much coffee you want to prepare – for example 12g
Coffee to 200ml water (for a 0.2 cup). Here you can find our preparation tips ›
2. Wrong grinding level
If the grind is too coarse, coffee can taste sour or watery,
because the coffee is under-extracted. Under-extraction results in
mainly the acids and not the bitter substances are dissolved from the coffee
How to find the right grind for your coffee ›
3. The brewing temperature of the water is too low (below 85°C)
Although we do not recommend using boiling water to make coffee,
use, but the water should not be too cold. The ideal
Temperature for your coffee water is for most preparation methods
at 92°C – 96°C. If your water is cooler than 85°C, the coffee will taste
watery to acidic. Depending on the temperature of the water,
different aromas from the coffee. Therefore, we recommend that you
Let freshly boiled water stand for one minute or immediately
After boiling, pour it into another container, such as the Hario Buono kettle .
4. The water is too acidic
As you can see, the water you use to brew your coffee
a significant impact on the taste of your cup of coffee.
If you use soft water (far below pH 7.0) your coffee can be sour
taste. Find out what you can do about it here ›
5. The coffee was roasted too light for your taste
The
Coffee was roasted too light for your taste. Some
Arabica varieties taste fruitier than others.
Then lightly roasted according to the Scandinavian model, the
natural fruit acids are not completely broken down. Here you can find out
more about roasting coffee ›
If you don't like this, try a milder coffee. Like our Limu coffee , which has a wonderfully full-bodied taste and is reminiscent of the flavor of dark chocolate.
6. The coffee was not roasted gently
The coffee was roasted too hot. This often happens with roasts in the
“Hot air process”, in which the coffee is roasted at high temperatures for a
is shock roasted for a short time. This means that the coffee bean is almost charred
outside while the acids inside are not completely broken down.
When the coffee is brewed, these acids are released to the outside,
which can lead to a sour taste. We roast all our
Coffees in a gentle drum roasting process, so that our coffees
taste wonderfully mild. Find out more about roasting coffee here ›
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