If your coffee tastes sour, too much acid could be to blame. To start off right, select low acid coffee – beans that have undergone special processes to lower acid levels – or try cold brewing which yields 67% less acidic coffee than hot brewing does. A Toddy system also produces concentrate that you can store in the fridge before adding hot or iced water when making coffee at any time of day or night.

Reduce acidity of coffee by grinding beans more finely and shortening brewing times; however, this could result in underextraction of coffee and should only be seen as a possible solution rather than as a guaranteed remedy.

The length and temperature at which your coffee beans are roasted can significantly impact their acidity; generally speaking, darker roasts tend to be less acidic than lighter roasts. Furthermore, species selection matters; arabica beans have lower acidity levels compared with robusta (often used in budget coffee and energy drink varieties).

If your coffee remains too acidic, adding eggshells as part of the ground coffee prior to brewing it may help. Their alkaline properties help neutralize any acidity present.