Why Does Panama Pour-Over Coffee Taste Too Sour? How to Control Acidity in Pour-Over Coffee

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FrontStreet Coffee's Panama Butterfly Pour-over Introduction

Panama is located in the typical coffee belt. Panama's neighboring countries are all world-renowned coffee producing regions, and together with these countries, they tell the world about their origins with coffee. The microclimate there is particularly suitable for coffee growth - high altitude, monsoon influences from both the Atlantic and Pacific oceans, fertile volcanic ash under Baru Volcano, and natural shade all provide uniquely advantageous conditions for coffee to reach its maximum potential.

Later, many different varieties were introduced to Panama from around the world, including Geisha. When tasting Geisha, the delightful sweetness upon entry is accompanied by subtle floral notes, with a comfortable and balanced mouthfeel and a persistent aftertaste. The unique full fruit aromas of lychee, lemon, and citrus are already stunning enough. With careful attention, you can also detect honey peach and apricot aromas, creating an overall refreshing and clear sensation. Every time we brew, we approach it with the reverence of creating a sacred brew, not daring to be negligent (actually also because of the considerable price).

Acidity

"Acidity" is one of the most important items in coffee tasting. Without acidity, coffee beans are like life itself - they taste hollow and dull. Gentle acidity brings people rich flavors and mouthfeel...

In our coffee tasting terminology, we frequently use "Acidity," translated in Chinese as "酸度" (suāndù), which is often misunderstood as referring to acidity in pH values or联想到 the sour taste of lemon or vinegar. In fact, these are not the same concept. Usually, when coffee professionals describe "Acidity" in coffee flavor, they are describing a lively, bright, fresh, and crisp sensation. For example, we might say African beans have a "bright acidity" or "fruity acidity." Wonderful acidity gives coffee richer depth and meaning.

Sourness

Raw coffee beans contain components related to sourness, such as citric acid, malic acid, quinic acid, and phosphoric acid. However, these are not the source of the sourness perceived when drinking coffee. The sourness created by roasting is the main source of sour taste. Once raw beans undergo roasting, various components undergo chemical reactions, creating new acids. The most representative examples are the reaction where chlorogenic acid compounds decompose to produce quinic acid, and the reaction where oligosaccharides decompose to produce volatile formic acid and acetic acid.

Water temperature 91°C, grind size BG 5R, powder-to-water ratio 1:15. 30g of water for bloom for 30 seconds, then slowly pour with small water flow to 120g in sections. When the water level drops and is about to expose the coffee bed, pour again to 225g and stop pouring. Remove the filter cup when the water level drops and is about to expose the coffee bed. Extraction time (starting from bloom) is 2'03".

Flavor Profile

Upon entry, there are jasmine flower, citrus, and green tea flavors, with sucrose-like sweetness in the aftertaste. The mouthfeel is clear and clean, with a relatively refreshing sensation.

All coffee contains acidity. As long as you control water temperature, grind coarseness, and pour-over technique properly, you can brew the desired flavor profile according to your preferences.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473