Why is African coffee bitter?

Sour coffee is usually the result of a short brewing time, leaving the sweet flavors not completely extracted from the bean. Increasing brewing time will allow all the tasty flavor compounds to be extracted into your drink. If you are drinking sour coffee, you may be using a grind that is too coarse. This can also lead to a sour taste in coffee.

Carefully increase the fineness of the grind until you achieve the flavor balance that you say the extraction has. Just remember, a finer grind also slows down the reduction, which means it increases extraction in two ways. You have to “sneak up on the routine” carefully. This can be tricky in many spills, where reduction (the time it takes for coffee to drain from the filter into the jug) is an integral part of the design.

In two of the most popular ones, Chemex and Hario, it is easier to shorten the brewing time than lengthening it, because once the coffee is drained into the jug, there is no more water left for extraction. If you have something like a Clever Dripper, try increasing the brew time in small increments (from 15 to 30 seconds) and observe the resulting flavor. Most African coffee beans have a hint of citrus fruits such as orange, lime, grapefruit or lemon. They are noticeable by their slight acidity.

African coffees are often as exotic as the land they come from. Many coffees in Africa are processed dry, which infuses the beans with the flavors of cherry and mucilage. These coffees often have a large body that is enhanced by a strong sweetness. The flavors of Ethiopian, Rwandan, Kenyan and Burundi coffees are often fruity or floral.

Its acidity can range from that of a good merlot or a tannic British breakfast tea. Wondering why your coffee tastes sour? Our perception of sour taste in coffee has several roots. Let's dive into some of the possible causes of sour coffee and how to prevent them. Excessive extraction can occur when you use an automatic drip machine and the coffee grounds are in contact with water for too long (or if you use a French press).

If you haven't tried coffee from both continents before, you should try it and see what it is about. The good news is that this leaves the solution in your hands, as all you will have to do is make minor adjustments to the way you brew coffee to avoid the unpleasant and sharp flavors of the poorly extracted coffee (. It seems to me that many African coffees, not all of them, have a very distinctive taste, sour and lemony, married with a mouthfeel similar to that of drinking heavy red wines (the tannins). When the brewing cycle is over, place the cup on top of the brewing chamber, then flip everything over (hopefully, without showering either you or your kitchen, office or camping site with hot coffee and grounds).

If you use an automatic drip coffee maker, follow the manufacturer's instructions to clean it. Coffee beans from Brazil, for example, tend to be soft, nutty and sweet due to their low acidity. You'll have to experiment several times until you find a grind of the right size, making the beans fine enough for a balanced coffee, but still thick enough that you don't end up chewing your morning beer. Berry notes can be subtle with a mild sweetness that adds depth to coffee beans that are lighter bodied, but they can also be tart.

To solve this, Aeropress fans have developed a way to brew coffee with the Aeropress upside down. Coffee lovers who like the earthy, smoky taste will seek their coffee from African coffees such as Ethiopian Harrar or Kenyan Tungurahua. A finer grind size will improve the taste of your Aeropress coffee or your espresso if it tastes sour. However, coffees are left to soak for a long period of time, which often eliminates many problems when preparing hot-brewed coffee.

Once the brewing cycle is over, place the cup on top of the chamber, flip it over and then enjoy your hot coffee and grounds (hopefully, without flooding the kitchen, office or camp). The composition of the soil, the method of processing, roasting and harvesting, altitude and climate dramatically affect the fruity flavors of coffee. . .

Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.