Q: Why does my siphon coffee taste sour?
Sourness usually means your coffee is under-extracted. That happens when the water doesn't dissolve enough of the coffee's flavors, often because the grind is too coarse, the brew time is too short, or the water isn't hot enough.
Q: How do I fix sour siphon coffee?
Start by grinding your coffee finer—like table salt instead of sea salt. Then make sure your brew time is at least 60 seconds after the water rises. Also, check that your water is between 195-205°F (90-96°C). Change one thing at a time and taste as you go.
Q: What is the best grind size for siphon coffee?
Medium-fine is a good starting point, similar to sand or table salt. If it's too coarse, you'll get sour, weak coffee. If it's too fine, you might get bitterness.
Q: How long should siphon coffee brew?
After the water rises to the top chamber, let the coffee steep for 60-90 seconds. Any shorter and you risk sourness; any longer and it could get bitter.
Q: Can the coffee-to-water ratio affect sourness?
Yes. If you use too little coffee relative to water, the brew will be weak and sour. A standard ratio is 1:15 (one part coffee to 15 parts water). For a 400ml brew, that's about 27g of coffee.
