Sour Coffee Limits the Potential of Specialty Coffee
If you would have asked us 5 years ago why your coffee is sour, the answer likely would have been that it was under extracted; either your grind is too coarse, or you were using too much coffee for the amount of water you’re using. Today with scales and refractometers being two of the most commonly used tools in specialty coffee, it's easy to consistently control your brew ratios and check for proper extraction levels. Why is it then, that the specialty coffee industry has developed a reputation for sour and polarizing coffees despite the ever-increasing quality of green coffee available,