Brew Troubleshooter
Tell us how your coffee tastes and how you brewed it. You'll get the one change to try first, and what to try next if that doesn't fix it.
What's wrong with your cup?
Too sour · V60 / pour-over
Sourness that's sharp rather than juicy usually means the coffee is under-extracted: the water didn't pull out enough of the sweetness that balances the acids.
Try this first
Grind one step finer
Move your grinder one small step finer and keep everything else the same.
Why: Smaller particles expose more surface to the water, so more flavour dissolves in the same time.
If that doesn't fix it
Change one thing per brew, in this order, so you know what made the difference.
- 2
Use hotter water
Brew at 92–96 °C. Water just off the boil works well for light roasts.
Hotter water dissolves flavour faster, especially the sugars that balance acidity.
- 3
Check the coffee's freshness
Use beans roughly 1–6 weeks after their roast date, keep them sealed away from light, and grind just before brewing.
Aroma and sweetness fade as coffee ages; stale or pre-ground coffee tastes flat whatever the recipe.
These are starting points, not a diagnosis of your specific beans. Taste after the coffee cools a little: some flavours only show once it's warm rather than hot.
Start from the taste
Sour, bitter, watery, dry, dull, or a mix: each points to a different cause and a different fix.
One change at a time
Advice comes in order, and never asks you to change something in two opposite directions.
Brew, taste, repeat
Make the first change, brew the same recipe again, and come back if it still isn't right.
Want a fresh starting recipe?
The Recipe Builder sets dose, water, grind, and temperature for your brewer and taste goal.