sour

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-08-07

Final complete day: 2026-08-07. Attention was 1.4% — this entity appeared in 10 of 723 analyzed posts/comments in the seven days ending that day (12 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-08-07 04:30 UTCComment

   It actually sounds like your coffee may be suffering more from extraction and water than the beans themselves. “Sour” usually points toward under extraction, while harsh bitterness can come from over-extraction or very dark roasts. RO water can also be a big variable since coffee needs some minerals to extract properly. I try a lighter medium roast from a local roaster, adjust the grind a bit finer, and experiment with properly remineralized water before writing off specialty coffee. Your Moccamaster and ratio sound pretty close there may just be a few small variables hiding in the cup.

2. 2026-08-04 01:07 UTCComment

   sorry for slow reply, i dont name roasters here, feels like advertising. but i tell you what to look for on the bag and you find it easy. roast date printed, not best by. if they hide the roast date, skip. buy 12oz not 5 pound, you drink it fresh. for brazil look for pulped natural or washed from cerrado or sul de minas, thats your chocolate nut cup, very forgiving. for central, honduras or guatemala washed is the friendly one, little more brightness but not sour. any roaster with a real website that ships direct will have one of these. medium roast, dont go dark for your first, you lose the bean under the roast

3. 2026-08-02 04:55 UTCComment

   I can tell that you really want to learn how to fully appreciate coffee, and I think that with time you'll develop a good sense of how to appreciate many of these different coffees that right now seem like they're not hitting the mark for you. First of all, Trader Joe coffee is terrible. It's not you, it's just them. I've never had Stumptown, but I wouldn't be surprised if their coffee is kinda crappy also. It just screams "well packaged for the discriminating hipster Gen Z wannabe gansta" to me. So it's still probably just them. There's a lot of popular bad coffee out there in the same way that Jose Cuervo is the most popular tequila out there, and Jack Daniels is the most popular whiskey. Both are absolute garbage. One thing that stands out to me is that you mention filling the machine up to such and such line. Coffee machines are very often unreliably marked. For best results weigh both your coffee grounds your water in grams. At the very least, confirm the volume marks on your coffee maker by weighing out water and verifying it reaches the expected mark on the machine. One mL = one g for water. But the biggest thing that stands out most to me is that I get the impression that you're looking for a coffee that is perfect, as is, no assembly required. Making good coffee is as much a culinary experience as making anything else. Every coffee has its own flavors. A chef understands how to take something that might have imperfections, and turn into something more consumable. Generally, this is done by balancing and offsetting imperfections and undesirable traits. For example, some people don't like bussels sprouts. After all, they're very bitter. But if you combine them with something sour, and maybe even add a little fattiness too, those will balance out the bitterness and can yield a very nice dish for something that you otherwise might not like. There is no food item that a chef is going to prepare by simply putting it in front of you, as is. Coffee is the same. The whole purpose of adding either cream and/or sugar is to balance out too much acidity or too much bitterness. So when people say they take their coffee this way or that way, I always kind of chuckle. When people ask me how I take mine, I always tell them it depends on the coffee. I usually just add a bit of sugar, but I have to taste it to know what, if anything, to add. It would probably help you to start understanding how to use additives to complete your coffee. One final thing is that you may want to learn about how origin affects coffee taste. A lot of Americans tend to normalize their idea of coffee's taste to Latin American coffees. Or, as I like to call it, the muddy coffees. For me, Latin American coffees rank at the bottom. I do love Ethiopian, and I might suggest trying to add just a bit of sweetness to balance out the bitterness.

4. 2026-08-01 20:23 UTCComment

   But isn’t an espresso roast supposed to be more bitter and not sour? I’m just confused as to why it’s so sour. It’s not bad coffee by any other means.

5. 2026-08-01 15:40 UTCComment

   I‘ve read up on your grinder and most people seem to be anywhere from 8 - 12, so 2 sounds way too fine. On your grinder it should be labeled as fine also. You need medium-coarse grinds for drip coffee. For me, it looks like table salt. Maybe you want to start at 10, if the coffee is too sour, grind finer, if the coffee is to bitter, grind coarser. Play around with the grind size and stick to one coffee until you figure out your recipe. Also weigh your coffee and your water. Go with the recommended ratios. Once you find your sweet spot you will never drink bad coffee again