Why is Ethiopian coffee sour (what makes Ethiopian coffee sour + More FAQs)?

If you’ve ever tried Ethiopian coffee and found it to be sour compared to other varieties, you may have wondered “Why is Ethiopian coffee sour?” You’ll find the answer to your question in this article.

Ethiopian coffee is sour due to several reasons such as the roasting process, the altitude it grows in, among other reasons. The acidity in Ethiopian coffee is one of its defining characteristics, and while many appreciate this aspect of the flavor profile, I do not. I enjoy the sourness if it is mild. I am a sweet tooth, and having a sour taste is not my preference. I use cream or milk to even out the sourness. This article will explain why Ethiopian coffee is sour and what you can do to reduce the sourness.

Why is Ethiopian coffee sour?

• Variety of coffee beans: Ethiopia is the birthplace of coffee and has a wide variety of coffee beans that grow in different regions with different microclimates. Some of these beans have naturally high acidity, which can contribute to a sour taste in the coffee.
• Altitude: Coffee plants grown at higher altitudes tend to produce beans with higher acidity. Ethiopia is known for growing coffee at high elevations, which can contribute to the sourness of the coffee.
• Processing: The way coffee is processed can also affect its flavor. In Ethiopia, coffee is commonly processed using the “natural” method, which involves drying the beans with the fruit still attached. This can result in a fruity and sometimes sour flavor.
• Roasting: The way coffee is roasted can also affect its acidity. Lighter roasts tend to have more acidity, while darker roasts tend to be less acidic. Ethiopian coffee is often roasted to a medium level, which can preserve some of the acidity and fruity flavors.

How can I reduce the sour taste of Ethiopian coffee?

• Change your brewing method: Different brewing methods can affect the acidity of coffee. For example, French press and drip coffee tend to produce a less acidic cup compared to pour-over methods like V60. Try experimenting with different brewing methods to see which produces a cup with less sourness.
• Adjust the grind size: The finer the grind size, the more acidic the coffee tends to be. Try using a coarser grind size to see if this reduces the sourness.
• Change the water temperature: Brewing with water that is too hot can increase the acidity in coffee. Try using slightly cooler water, around 195-205°F, to see if this reduces the sourness.
• Use a darker roast: As I mentioned earlier, lighter roasts tend to have more acidity. If you prefer a less sour cup, try using a darker roast of Ethiopian coffee, which will have a more balanced flavor profile.
• Add milk or cream: If you prefer a creamier coffee, adding milk or cream can help to balance out the sourness.

FAQ Section

Will adding sugar to my Ethiopian coffee reduce the sour taste?

Adding sugar to your Ethiopian coffee can help to reduce the sour taste to some extent, but it is not the most effective way to balance the flavor. Sugar can mask the sourness to a certain extent, but it doesn’t actually change the chemical composition of the coffee. Additionally, adding sugar will make the coffee sweeter, which may not be what you’re looking for if you simply want to reduce the sourness.

Can adding cream to my Ethiopian coffee get rid of the sour taste?

Adding cream to your Ethiopian coffee can help to reduce the sour taste to some extent, especially if the coffee is too acidic for your taste. If you add cream to the coffee, you might lose some unique flavors that make Ethiopian coffee stand out. Additionally, adding cream can add a certain sweetness to the coffee, which may not be what you’re looking for if you simply want to reduce the sourness.