For something that many of us need each singular day of a lives, it seems astray that coffee should need a sincerely formidable chemical descent process. Temperature, molecule size, and descent time are a categorical variables one has to keep in mind when brewing a things and—yes—changing these variables will impact a flavor.
If, for example, your coffee is sour, your initial greeting might be to censure a beans, though there are dual other parameters we might wish to try adjusting first. Our possess Alice Bradley was carrying such an emanate with some coffee she perceived from Atlas Coffee Club, so she reached out to a association to see what was adult with that.
The association explained over email that sourness could a outcome of dual things: not brewing it prolonged adequate and a not excellent adequate grind:
If that coffee was a small green when we attempted to suffer it straight, it might have been underneath extracted. When we don’t decoction coffee prolonged adequate or a drift are too large, this can simply occur. A discerning repair for this is brewing your coffee for a small longer or adjusting your grub distance to be a small finer.
If we have a season coffee maker, descent time isn’t something we can control, so try harsh it finer and see if that fixes a issue. If we use something like a French press, try vouchsafing a drift hang out a while longer before straining them. If that doesn’t work, afterwards maybe get new beans. Not everybody likes a same beans.
Updated 5/20/20 3:55 pm ET: Updated to scold a judgment in a third divide to change “too excellent a grind” to “not excellent adequate grind.”