May 9, 2026 · 6 min read
Ethiopia Yirgacheffe: how to brew it without making it sour
Asked once a week, every week, since we opened.
Yirgacheffe is the bean we sell the most of. It's also the bean people return most often saying "this tastes wrong" — usually with the word sour. The good news is the bean isn't broken; the brewing is. Here's how to fix it.
Why does Ethiopian coffee taste sour?
Almost always under-extraction. Yirgacheffe is naturally bright — bergamot, jasmine, lemon — and that brightness depends on getting enough soluble compounds out of the grounds. If your brew finishes too quickly, or your water is too cold, the cup reads as sour rather than fruity.
Diagnose with this rule of thumb: if it's sour, extract MORE (finer grind, hotter water, longer contact). If it's bitter, extract LESS.
What grind size for Yirgacheffe pour-over?
Medium-fine — about 1 click finer than what your grinder manual suggests for V60. Yirgacheffe rewards a slightly longer contact time that pulls out the florals; the bright acidity protects you from over-extraction at this grind.
What water temperature works best?
94°C for our light roast. Lighter African coffees handle heat well, and the extra few degrees pulls out more sweetness. If you go below 90°C, you're guaranteed a thin, sour cup. Above 96°C and you start to scald the more delicate top notes.
How long should the brew take?
3:30 to 4:00 total for a 20g/320g recipe. If you're consistently faster than 3:30, your grind is too coarse and you're under-extracting. Slower than 4:30 and the grind is choking the filter — go coarser.
Can I use this for espresso?
You can, but you'll fight it. Yirgacheffe's brightness compounds under espresso pressure and most home machines aren't dialled in enough to balance it. If you really want to try, go 1:2.5 ratio (18g in, 45g out) at a slightly cooler 91°C. We don't recommend it as your daily espresso.
When should I drink it?
Best between days 7 and 21 post-roast. Fresh-roast (under a week) tastes flat; over a month and the florals fade. Our bags ship within 48 hours of roasting; brew it the second week for peak flavour.