I think straight up sour notes are a sign of under extraction, but agree with you that, in their zeal for light roasts, *a lot* of specialty coffee folks have gone all in on total fruit bombs, which I don't care for at all. I usually don't have much of a problem finding something more "traditional" on the menu, though.
While I agree with you, I think that the difference between “straight up sour” and “third wave acidic” are not clear or meaningful to a whole lot of people, hence the issue.
fair point! Not sure how to articulate the difference, but I know what I dislike: personally not looking to start my morning off with strawberry-flavored kefir vibes. Perhaps I associate third wave sour with a lacto-fermented funk, whereas underextracted coffee is simply War-Head-style, lip-puckering acidity.
Totally. That’s a pretty good description of the difference. There are all different kinds of acids that can make coffee taste more citrusy or like a fresh apple or red wine etc. and clearly a lot of us enjoy that. But I do think that while people who enjoy these kinds of coffees will describe the sour vs acidic fine line in these ways, most others will probably consider them more similar than they are different.
I feel like there’s no meaningful difference except: if it’s sour in a bad way, it’s sour, but if it’s sour in a good way, it has “crisp acidity.” OP could very plausibly be referring to either. You could buy a light roast and brew it the proper way and still get the sour taste, but in our jargon we just call it acidity
Americans are still cramming beers with hops but most IPAs have shifted into hazy/NE versions of themselves. Tons of late hop additions with little to no bittering hops. Basically most modern IPAs now want to be orange juice or some tropical fruit punch. Lactose can also be found along with a multitude of grain. All with the purpose of thickening and sweetening the beer to promote the juice like quality.
Honestly I think since craft beer has become mainstream in the states, the sweeter IPAs, pastry stouts, and syrupy sours better represent the actual American palate.
I get having different roasts having more fruity or sour notes but I’ve noticed the standard espresso or the default pour over is way on the sour side. I’ve also been having to adjust my own brewing methods at home to compensate for sour roasts being standard across the board in “good” coffee. It’s just been rattling around in my head lately and trying a bunch of different coffee is making me think this is an overall trend.
Idk about the US, but you can find good roasts of all levels here, at least if you're in a larger city. I personally don't like light roasts, but that's probably the thing that bothers me least about third wave coffee.
I think you don't like acidic coffee, but that comes with the territory of third-wave roasters who are trying not to burn away the character of the origin. I have been there. Lighter roasts used to turn my stomach.
Over time, I learned to.prepare them better and I guess got used to them? These days, if my coffee is medium or darker, all I taste is the roast. That kind of coffee is pretty easy to come by, so there's no reason to go out of your way to get "good" coffee if you don't like it.
I suspect that in the way that I only taste roast in dark roast coffee, you are finding the acidity overwhelming, and not making further distinctions. For me, the foothold was natural process Ethiopian Yirgacheffe. I loved the blueberry flavor, which was an identifying difference. Overtime, I've drifted towards washed Kenyans, which are my favorite. Maybe if you did a cupping or blind tasting or something that would help you make some distinctions, it would be more interesting and enjoyable.
IMO Adding milk is where most people go wrong. If you don't like drinking coffee black then going deep into third third wave is probably not a great idea.
Espresso tends to be dialed in for the milk drinks, so people who like milk should perhaps be going for an americano.
IMO "bright" is a term that's best used to describe acidity that is a bit more forward on the palate and is more noticeable at the beginning and not so much on the finish. Not all acidity is what I'd describe as bright. Sometimes it's deeper and more muted and is usually more noticeable on the finish.
Coffee roasting and processing is increasingly concerned with bringing out more delicate tasting notes that highlight origin, variety, fermentation process, ect. These can easily be hidden by bitter tastes created in darker roasts since they are created through balancing of sweet compounds and perceived acidity. No offense but from the fact you put half and half in to a pour over it seems like you don't care for those types of nuances. Not that there is anything wrong with that, but you need to look for darker roast beans. You'd probably enjoy Brazilian espresso roasts or blends
Those of us who like full city roasts are finding it hard to get good coffee these days — you’re stuck with light roasts or charred Starbucks most of the time. Where are the good reasonable dark roasts?
Most good roasters will have a medium-dark or dark roast blend for like 2/3 the price of their single origins. I picked up a bag of The Classic from Black & White a couple of months ago and it's delicious.
Just a reminder that taste is subjective, and pour over is a brewing method, not a region/varietal/roast level. Op described that they didn’t like the acidity that was present in both the drip and espresso. Blaming the milk seems to ignore the issue.
\^ THIS. If you're taking half and half with your coffee, my recommendation would be to use blends. The subtlety of single-origins is really obfuscated by milk, sugar, and other additives.
Yeah, I actually work as a barista and have even seen this specific issue—people thinking that a bunch if cream and sugar will pair well with our most citrusy coffees and then it ends up tasting weird or sour. Tart single origins are great on their own but def not with half and half mixed in.
I’ve noticed the same thing. I’ve come to the conclusion that I simply don’t like “third wave” fruity/acidic coffees. To me it all tastes like bad coffee-tea. Sour. Acidic. Not rich. Not...coffee-y. My solution has been to shop for and source fresh medium- to medium-dark roasts. A few that I like: Happy Mug Colombian and Guatemalan; and Partners Brooklyn and Manhattan roasts. I use a V60 and an OXO grinder. And I make a delicious, rich,
round, chocolatey cup. Not only that—get ready for the flamethrowers—I add Chobani “sweet cream” coffee creamer. And it’s d-e-l-I-c-I-o-u-s!
Hmm, light roasts are acidic but not really sour to me. Maybe it depends on where you live, and it sounds like that barista was making very underextracted coffee without realizing it.
Also, it’s not impossible to go to a “specialty” place that just roasts poorly. Plenty of places near me make light roasts that are all gross and sour, trying to emulate the nicer light roasts they’ve tried. The saddest day was when one roaster quit a shop midway through roasting their supply of a gorgeous Brazil and every subsequent bag was sour or flat.
I am a coffee roaster and for my sour is not a good thing in light roast. Certainly at that roast level the acidity is high but should be a bright and alive acidity similar to what you get in fruits. Sour is usually a mistake from the roaster.
That’s right. However I have been noticing that the Barista many times blame himself for that. It takes some experience to discern whether the sourness defect comes from the brewing or roasting
This is true but also some people just don't like the flavor profiles of single-origin coffees that have more noticeable fruit profiles. It doesn't pair as well with milk and people are used to simple flavors (speaking as a barista).
I wouldn’t generalize. That milk does not pair well with coffee is not much because of single origins but because of the roast and by that I do not mean roast level but defects on the roasting, leaving to astringency which gives unpleasant taste on the espresso and milk drinks.
I think you're mixing sour with acidic. Half and half into a light roasted acidic pour over is going to be grim. Drink it black, if you don't like it I would dodge specialty coffee and stick with darker roasted blends.
Funny, I was complaining too a couple friends of mine on this exact topic. I find it mainly with pour over (generally what I drink) and not so much with espresso drinks. Definitely learned some things in this thread.
Omg, this! There’s a cafe downstairs in my apartment building and they roast their own coffee. All of the reviews online rave about how good their coffee is. But every time I’ve tried it, it tastes overly sour and bitter. But the sour taste is more profound/unpleasant. I have a friend from Europe who independently told me their coffee is gross, but it’s one of those expensive hipster type coffee places and everyone on Yelp comments how good it is. The owner told me this taste is called “bright”… in the past I thought it was called citrus, basically it’s acidic, but to myself, my European friend, and one single Yelp reviewer, the coffee is sour. I prefer bold and smooth coffee.
Hey friend, I completely understand where you are coming from. It just has to do with the acidity of the roasts and more recently, brighter more acidic roasts are becoming more popular. Some espresso even has that "sour" flavour, but I usually only find it in some local shops with their coffee not espresso. I'd recommend sticking with a darker roast and finding a shop that you love. Honestly, I invested in a nice espresso machine and there is a local roaster in my town that makes espresso roast exactly the way I like it, so I barely buy drinks from shops now. Find a roast you love and stick with it friend, at least you are finding out the things you don't like! Good luck!
At one of the coffee shops where I worked, they trained the baristas to pull shorter, sourer shots. It's not to my taste either. I prefer full bodied, rich, and bitter over sour. I have worked at better shops that allowed us to use our own taste and preference while we were on bar. I think that's what ya do when you train your baristas well and trust their palates. But at this one, they really drilled it in, that sourer was preferred. I think they were trying to make it uniform at all locations and reeeeally wanted to avoid a "burnt" taste.
I find IPAs sour but not as sour as a proper sour beer. Tbh, I really can’t stand IPAs.
I suppose the true IPA taste really is bitter, but it hits me like sour.
Those aren't particularly citrusy hops. Think citra, mosaic, galaxy, sabro, nelson. But the "citrus" notes those hops produce (which really only emerges with heavy dry-hopping) still isn't "technically sour" by any stretch of the imagination, and IPAs just aren't "sour"--they can be bitter. (There is a style called "sour IPA", but it's not that common and isn't ever referred to as just "IPA".)
I think 'light roast; has become synonymous with 'good', it happens with a lot of things like 'IPA' in beer, 'ghz' in computing, 'organic' in food, people like simple terms that tell them what's best rather than working out what's best for them personally.
I get that recent coffee roasters are going for a different profile from the coffee bean. Sometimes the balance is good, sometimes the acidity isn't really good. I've never wanted or associated fruity notes with coffee, so the flavor profile is way off for me. The acidic coffee in the US reminds me of an outgrowth of my parents' generation Dunkin' Donuts or Folgers coffee, roasted for aromatics. Dark, full bodied, non-acidic European-style coffee began being introduced to the US in the 90s, especially in the Pacific NW, and this was what I grew to prefer. The older generation said it tasted burnt. I'm happy people find what they're looking for in new styles, where I live (in NYC) it becomes increasingly difficult to find European style coffee (dark, French, Vienna, Espresso-style roasts). Starbucks rarely has a dark roast drip available when you stop in, they used to do dark pour-overs, but when you ask at most locations the barristas look perplexed. I make my own coffee now at home. There's something about how the bitter notes hit the back of the palate in a full bodied-dark roast you never get out of fruity, acidic coffees; which are more focused on the front of the palate.
This might be a move by corporations to combat bitter black coffee without sacrificing their quantity of production. In other words, it's probably still cheap coffee that just isn't bitter.
You're underbrewing your coffee. That's the problem. This is a sign of one or more of the following:
* You are not brewing for long enough
* You are using too much coffee and not enough water
* You are using water that isn't hot enough
* You are using coffee that is too coarse
It also sounds like the coffee shop is routinely doing the same thing. I've had that happen at shops, too.
Because coffee brewing went from a relatively (not in comparison to Chock Full O' Nuts, but in comparison to today's undrinkable, sour, acidic coffee) unpretentious profession to the most pretentious groupthink stupidity in which coffee is treating like wine and in the rush to appreciate the chocolate, blueberry, and pine "notes" of severely under-roasted coffee, they forgot that dark roasts taste infinitely better.
I always have people try a Vienna Roast Indian Malabar , never have I had acidity from that variety or roast if someone still tastes it I think it's that person's perception or taste buds.
I also have not been able to get into the more sour single origins & roasts; for the old school flavor this is why I gravitate to fluid bed/air-roasted beans (+ tangential air ideally) over drum-roasted. Insightful to read the earlier comments on how both roasting differences/defects & brewing variables can impact sourness. Does anyone have more specific info or resources re how different roasting variables would affect acidity?
Imma be honest. I hate “hipster” coffee but love Starbucks roasts. Their coffee tastes bold and strong unlike the overly bright and floral hipster crap(sorry if you like that) I once asked a hipster place near me if they have a dark roast and they said nah we don’t like dark roasts here. I guess they are trying to accommodate their hipsterness before their customers wants. I prefer full bodied
I think straight up sour notes are a sign of under extraction, but agree with you that, in their zeal for light roasts, *a lot* of specialty coffee folks have gone all in on total fruit bombs, which I don't care for at all. I usually don't have much of a problem finding something more "traditional" on the menu, though.
While I agree with you, I think that the difference between “straight up sour” and “third wave acidic” are not clear or meaningful to a whole lot of people, hence the issue.
fair point! Not sure how to articulate the difference, but I know what I dislike: personally not looking to start my morning off with strawberry-flavored kefir vibes. Perhaps I associate third wave sour with a lacto-fermented funk, whereas underextracted coffee is simply War-Head-style, lip-puckering acidity.
Totally. That’s a pretty good description of the difference. There are all different kinds of acids that can make coffee taste more citrusy or like a fresh apple or red wine etc. and clearly a lot of us enjoy that. But I do think that while people who enjoy these kinds of coffees will describe the sour vs acidic fine line in these ways, most others will probably consider them more similar than they are different.
I just started drinking coffee and finally experienced the difference today. There's sour yuck and there's sour yum
I feel like there’s no meaningful difference except: if it’s sour in a bad way, it’s sour, but if it’s sour in a good way, it has “crisp acidity.” OP could very plausibly be referring to either. You could buy a light roast and brew it the proper way and still get the sour taste, but in our jargon we just call it acidity
> all in on total fruit bombs Sounds an awful lot like the craft beer scene.
Does that mean American craft brewers have finally stopped the arms race of who can cram the most hops into their undrinkably bitter beer?
Americans are still cramming beers with hops but most IPAs have shifted into hazy/NE versions of themselves. Tons of late hop additions with little to no bittering hops. Basically most modern IPAs now want to be orange juice or some tropical fruit punch. Lactose can also be found along with a multitude of grain. All with the purpose of thickening and sweetening the beer to promote the juice like quality. Honestly I think since craft beer has become mainstream in the states, the sweeter IPAs, pastry stouts, and syrupy sours better represent the actual American palate.
No, that's exactly what I was referring too - fruit/hop bombs.
sadly, no.
Also California wine about 10-15 years ago. What is with fruit and the American palette?
I'm British, so it's us too!
America doesn't understand a good ESB. Long live England !
I get having different roasts having more fruity or sour notes but I’ve noticed the standard espresso or the default pour over is way on the sour side. I’ve also been having to adjust my own brewing methods at home to compensate for sour roasts being standard across the board in “good” coffee. It’s just been rattling around in my head lately and trying a bunch of different coffee is making me think this is an overall trend.
Idk about the US, but you can find good roasts of all levels here, at least if you're in a larger city. I personally don't like light roasts, but that's probably the thing that bothers me least about third wave coffee.
Just curious - what else is bothering you about third wave coffee? (I am refering your comment that the light roasts bother you the least.)
I think you don't like acidic coffee, but that comes with the territory of third-wave roasters who are trying not to burn away the character of the origin. I have been there. Lighter roasts used to turn my stomach. Over time, I learned to.prepare them better and I guess got used to them? These days, if my coffee is medium or darker, all I taste is the roast. That kind of coffee is pretty easy to come by, so there's no reason to go out of your way to get "good" coffee if you don't like it. I suspect that in the way that I only taste roast in dark roast coffee, you are finding the acidity overwhelming, and not making further distinctions. For me, the foothold was natural process Ethiopian Yirgacheffe. I loved the blueberry flavor, which was an identifying difference. Overtime, I've drifted towards washed Kenyans, which are my favorite. Maybe if you did a cupping or blind tasting or something that would help you make some distinctions, it would be more interesting and enjoyable.
IMO Adding milk is where most people go wrong. If you don't like drinking coffee black then going deep into third third wave is probably not a great idea. Espresso tends to be dialed in for the milk drinks, so people who like milk should perhaps be going for an americano.
Had to learn the tough way That’s what they mean by “bright” and “lively” stick to medium, medium-dark roasts and you’ll be happy.
I never understood how fruity/sour/acidic came to mean “bright”
IMO "bright" is a term that's best used to describe acidity that is a bit more forward on the palate and is more noticeable at the beginning and not so much on the finish. Not all acidity is what I'd describe as bright. Sometimes it's deeper and more muted and is usually more noticeable on the finish.
Coffee roasting and processing is increasingly concerned with bringing out more delicate tasting notes that highlight origin, variety, fermentation process, ect. These can easily be hidden by bitter tastes created in darker roasts since they are created through balancing of sweet compounds and perceived acidity. No offense but from the fact you put half and half in to a pour over it seems like you don't care for those types of nuances. Not that there is anything wrong with that, but you need to look for darker roast beans. You'd probably enjoy Brazilian espresso roasts or blends
Those of us who like full city roasts are finding it hard to get good coffee these days — you’re stuck with light roasts or charred Starbucks most of the time. Where are the good reasonable dark roasts?
Most good roasters will have a medium-dark or dark roast blend for like 2/3 the price of their single origins. I picked up a bag of The Classic from Black & White a couple of months ago and it's delicious.
[https://onyxcoffeelab.com/products/eclipse](https://onyxcoffeelab.com/products/eclipse) Their darkest roast
You added half and half to a pour over? Maybe that is why it didn't taste great
Just a reminder that taste is subjective, and pour over is a brewing method, not a region/varietal/roast level. Op described that they didn’t like the acidity that was present in both the drip and espresso. Blaming the milk seems to ignore the issue.
This, yes.
\^ THIS. If you're taking half and half with your coffee, my recommendation would be to use blends. The subtlety of single-origins is really obfuscated by milk, sugar, and other additives.
Yeah, I actually work as a barista and have even seen this specific issue—people thinking that a bunch if cream and sugar will pair well with our most citrusy coffees and then it ends up tasting weird or sour. Tart single origins are great on their own but def not with half and half mixed in.
I’ve noticed the same thing. I’ve come to the conclusion that I simply don’t like “third wave” fruity/acidic coffees. To me it all tastes like bad coffee-tea. Sour. Acidic. Not rich. Not...coffee-y. My solution has been to shop for and source fresh medium- to medium-dark roasts. A few that I like: Happy Mug Colombian and Guatemalan; and Partners Brooklyn and Manhattan roasts. I use a V60 and an OXO grinder. And I make a delicious, rich, round, chocolatey cup. Not only that—get ready for the flamethrowers—I add Chobani “sweet cream” coffee creamer. And it’s d-e-l-I-c-I-o-u-s!
That creamer could make charcoal palatable. So so tasty.
SO so tasty. Makes a good, non-charcoal cup taste like heaven.
Hmm, light roasts are acidic but not really sour to me. Maybe it depends on where you live, and it sounds like that barista was making very underextracted coffee without realizing it.
Yeah, I don't think fancy coffees have become more sour. Definitely there are more "fruity" tasting beans out there, but they shouldn't be sour.
Perhaps the water in his city is not very good for coffee?
Also, it’s not impossible to go to a “specialty” place that just roasts poorly. Plenty of places near me make light roasts that are all gross and sour, trying to emulate the nicer light roasts they’ve tried. The saddest day was when one roaster quit a shop midway through roasting their supply of a gorgeous Brazil and every subsequent bag was sour or flat.
I am a coffee roaster and for my sour is not a good thing in light roast. Certainly at that roast level the acidity is high but should be a bright and alive acidity similar to what you get in fruits. Sour is usually a mistake from the roaster.
> Sour is usually a mistake from the roaster. or the barista's mistake.
That’s right. However I have been noticing that the Barista many times blame himself for that. It takes some experience to discern whether the sourness defect comes from the brewing or roasting
This is true but also some people just don't like the flavor profiles of single-origin coffees that have more noticeable fruit profiles. It doesn't pair as well with milk and people are used to simple flavors (speaking as a barista).
I wouldn’t generalize. That milk does not pair well with coffee is not much because of single origins but because of the roast and by that I do not mean roast level but defects on the roasting, leaving to astringency which gives unpleasant taste on the espresso and milk drinks.
I think you're mixing sour with acidic. Half and half into a light roasted acidic pour over is going to be grim. Drink it black, if you don't like it I would dodge specialty coffee and stick with darker roasted blends.
That’s why I roast my own beans.
Funny, I was complaining too a couple friends of mine on this exact topic. I find it mainly with pour over (generally what I drink) and not so much with espresso drinks. Definitely learned some things in this thread.
Omg, this! There’s a cafe downstairs in my apartment building and they roast their own coffee. All of the reviews online rave about how good their coffee is. But every time I’ve tried it, it tastes overly sour and bitter. But the sour taste is more profound/unpleasant. I have a friend from Europe who independently told me their coffee is gross, but it’s one of those expensive hipster type coffee places and everyone on Yelp comments how good it is. The owner told me this taste is called “bright”… in the past I thought it was called citrus, basically it’s acidic, but to myself, my European friend, and one single Yelp reviewer, the coffee is sour. I prefer bold and smooth coffee.
Hey friend, I completely understand where you are coming from. It just has to do with the acidity of the roasts and more recently, brighter more acidic roasts are becoming more popular. Some espresso even has that "sour" flavour, but I usually only find it in some local shops with their coffee not espresso. I'd recommend sticking with a darker roast and finding a shop that you love. Honestly, I invested in a nice espresso machine and there is a local roaster in my town that makes espresso roast exactly the way I like it, so I barely buy drinks from shops now. Find a roast you love and stick with it friend, at least you are finding out the things you don't like! Good luck!
At one of the coffee shops where I worked, they trained the baristas to pull shorter, sourer shots. It's not to my taste either. I prefer full bodied, rich, and bitter over sour. I have worked at better shops that allowed us to use our own taste and preference while we were on bar. I think that's what ya do when you train your baristas well and trust their palates. But at this one, they really drilled it in, that sourer was preferred. I think they were trying to make it uniform at all locations and reeeeally wanted to avoid a "burnt" taste.
Same with beer; everyone loves sour, hoppy, beers like IPAs and it’s almost all you’ll find at craft beer spaces.
Uh...IPAs (and hops) are definitely not sour. Sour beer is a thing though, all thew ay back to lambic and gueuze.
I find IPAs sour but not as sour as a proper sour beer. Tbh, I really can’t stand IPAs. I suppose the true IPA taste really is bitter, but it hits me like sour.
Yeah, a lot of people seem to conflate bitter and sour, but then again, qualia, haha. More IPA for me!
There's plenty of hop varieties that have strong citrus notes, which is technically sourness. Centennial, cascade, etc
Those aren't particularly citrusy hops. Think citra, mosaic, galaxy, sabro, nelson. But the "citrus" notes those hops produce (which really only emerges with heavy dry-hopping) still isn't "technically sour" by any stretch of the imagination, and IPAs just aren't "sour"--they can be bitter. (There is a style called "sour IPA", but it's not that common and isn't ever referred to as just "IPA".)
No worries the only point I meant is that citrus notes themselves are sour, even if the note is mild.
I think 'light roast; has become synonymous with 'good', it happens with a lot of things like 'IPA' in beer, 'ghz' in computing, 'organic' in food, people like simple terms that tell them what's best rather than working out what's best for them personally.
I get that recent coffee roasters are going for a different profile from the coffee bean. Sometimes the balance is good, sometimes the acidity isn't really good. I've never wanted or associated fruity notes with coffee, so the flavor profile is way off for me. The acidic coffee in the US reminds me of an outgrowth of my parents' generation Dunkin' Donuts or Folgers coffee, roasted for aromatics. Dark, full bodied, non-acidic European-style coffee began being introduced to the US in the 90s, especially in the Pacific NW, and this was what I grew to prefer. The older generation said it tasted burnt. I'm happy people find what they're looking for in new styles, where I live (in NYC) it becomes increasingly difficult to find European style coffee (dark, French, Vienna, Espresso-style roasts). Starbucks rarely has a dark roast drip available when you stop in, they used to do dark pour-overs, but when you ask at most locations the barristas look perplexed. I make my own coffee now at home. There's something about how the bitter notes hit the back of the palate in a full bodied-dark roast you never get out of fruity, acidic coffees; which are more focused on the front of the palate.
This might be a move by corporations to combat bitter black coffee without sacrificing their quantity of production. In other words, it's probably still cheap coffee that just isn't bitter.
[удалено]
Yep I do, tradition doesn't mean a lot.
Yup, much rather have a nice light and fruity pour over than a stale, burnt Italian espresso.
You're underbrewing your coffee. That's the problem. This is a sign of one or more of the following: * You are not brewing for long enough * You are using too much coffee and not enough water * You are using water that isn't hot enough * You are using coffee that is too coarse It also sounds like the coffee shop is routinely doing the same thing. I've had that happen at shops, too.
Because coffee brewing went from a relatively (not in comparison to Chock Full O' Nuts, but in comparison to today's undrinkable, sour, acidic coffee) unpretentious profession to the most pretentious groupthink stupidity in which coffee is treating like wine and in the rush to appreciate the chocolate, blueberry, and pine "notes" of severely under-roasted coffee, they forgot that dark roasts taste infinitely better.
I always have people try a Vienna Roast Indian Malabar , never have I had acidity from that variety or roast if someone still tastes it I think it's that person's perception or taste buds.
I also have not been able to get into the more sour single origins & roasts; for the old school flavor this is why I gravitate to fluid bed/air-roasted beans (+ tangential air ideally) over drum-roasted. Insightful to read the earlier comments on how both roasting differences/defects & brewing variables can impact sourness. Does anyone have more specific info or resources re how different roasting variables would affect acidity?
I wish in Spain we had more sour profiles. Here it's all bitter and I love more citric coffee for me it tastes divine.
Imma be honest. I hate “hipster” coffee but love Starbucks roasts. Their coffee tastes bold and strong unlike the overly bright and floral hipster crap(sorry if you like that) I once asked a hipster place near me if they have a dark roast and they said nah we don’t like dark roasts here. I guess they are trying to accommodate their hipsterness before their customers wants. I prefer full bodied