THE SHORT ANSWER
Sharp, unbalanced sourness can be a sign of insufficient or uneven extraction, but a coffee’s natural acidity can also be intentional. A fruity cup is not automatically a failed cup. Compare sweetness and balance before changing the recipe.
Fruit bowl or lemon punishment?
Coffee described as citrusy should still offer an enjoyable overall cup. If the flavour feels thin, aggressively sharp and short, write that down. If it tastes juicy, sweet and complete, you may simply be meeting a different style from your familiar dark roast.
Make a careful adjustment
For a fast espresso that tastes sour, Baratza recommends trying a finer grind. Keep the dose fixed while you explore. For filter coffee, a modest grind adjustment can also be a useful experiment, but do not stack a new dose, new temperature and new pouring pattern into one brew or you will lose track of the cause.
Give yourself permission to prefer chocolate
You do not need to learn to love every bright coffee. Choose tasting notes that sound appealing and ask for a brew recommendation. A rounded cup with milk on a rainy station platform can be every bit as memorable as an elaborate tasting flight. Curiosity should make coffee more enjoyable, not turn your preferences into homework.
Change one thing, taste, and keep a short note. A recipe becomes useful when you can repeat the cup you enjoy.
Try it for yourself
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.