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My local cafe stopped stocking the single origin I loved, so I had to pick a new one.
They had a choice between a new Ethiopian from Yirgacheffe or a washed Colombian from Huila. I went with the Ethiopian because the tasting notes said 'blueberry' and that sounded good. Brewed it this morning with my V60 and it was way too acidic, almost sour. Has anyone else had a bad experience with a coffee that sounded great on paper?
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fiona_west212mo ago
Wait, you brewed a Yirgacheffe with a V60 and got sour? That's the exact setup that usually makes it sing. Maybe your grind was way too fine, locking in all that acid.
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the_zara2mo ago
Acidity in Yirgacheffe can be a bit much sometimes. In my experience, a slightly coarser grind or cooler water can help tone it down.
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victor7792mo ago
Ever try dropping your brew time too? The_zara is totally right about grind and temp, but if you're still getting that sharp bite, pulling the coffee out a few seconds early can make a huge difference. It cuts down on how much of those acidic bits get into your cup. I messed with all three things, grind, water heat, and time, to finally get my Yirgacheffe where I like it. It went from a punch in the mouth to something really bright and sweet.
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