JHCCoffee If you grind coarser (as you suggest) would that also decrease the sourness by using flow to extract more?
Without disturbing the intent of the thread, I would distinguish between acidity and sourness. I would peg acidity to the nature of notes. Some examples are stone fruits, grapes, melon, which are typically low acidic fruits, IMO. They give a balanced taste / sensation on the tongue. Pineapples and oranges increase the acidity and sweetness, the sensation on the tongue is elevated to, say, medium level. Berries, red fruits, lemons and lime will take the acidity (higher) and sensation to another level higher, although they also bring sweetness to mute the acidity somewhat, but not enough to balance it completely.
When there is a brew malfunction - grind size, temperature, puck preparation, etc., you may get either a bitter taste (unpleasant or medicine like taste) or a sour taste. This must be rectified. The sourness is always mouth puckering for me, or see an elevated acidity if it shouldn’t be there (notes / descriptions on the bag).
I think it is important to keep this distinction. Just my simple humble opinion.
PS: It is about time we have a dedicated Decent thread. So, well done! 👏
