Coffee Extraction In Non-Espresso Brewing
We talk a lot about sour vs. bitter shots in terms of espresso, but extraction matters for other brew methods too! Drip, pourover, press, espresso, cold brew, and more are all just different ways to get molecules to bond. We thought we'd talk a bit about extraction in pourover and drip coffee too!
Sour Vs. Bitter
You may already know that espresso shots can turn out bitter our sour. This is usually because your grind is too course or fine. A bitter shot is due to under-extraction and a sour shot is the opposite. What's happening here is that the bitter shot is being run through grounds that are too course. This means the water comes through the coffee grounds without getting a chance to properly bond with the coffee molecules. Sour shots are the opposite. In this case, the grind is too fine, making it harder for water to pass through and over extracting the coffee. Both of these things can happen in other brew methods as well!
While its true that drip and pourover coffee are less demanding in terms of grounds, they still matter. What you're looking for here is consistency as much as fine-ness, because these brewing methods just work differently than espresso. In the case of espresso, water is being pumped through the puck of grounds. This means that finer grounds are needed to "stop" the water. In the case of drip and pourover, gravity is the thing pulling the water through. That means that much coarser grounds will work. That said, consistent grounds are important to ensure even extracation. So how do you correct for sour and bitter shots?
Grind and Flow Rate
The first thing to do is check your grind. Much like with espresso, if you're getting sour pourovers, consider making your grind a bit coarser. Do the opposite for bitter pots. Another thing you can seek to modify is your pour rate, and your amounts per pour. While the difference here should be minuscule, using a Gooseneck kettle will keep you from pouring too fast. In terms of amount, more water in your filter can lead to a faster flow rate through the coffee. Using less water per pour if your coffee is bitter and a bit more if its sour may not fix the problem, but it's a thing to try.
Again though, grind courseness and consistency is almost always the most important thing!