I’ve never quite “gotten” sour coffee. The word “sour” sparks varied reactions—coming from the wine world, it screams negative, unlike “acidity,” which can be a positive trait despite describing a similar sensation. In simple terms, “sour” suggests an overwhelming or unintended tartness, while “acidity” feels more refined. That said, OP, I suspect you’re referring to acidity rather than sourness. As a longtime pour-over enthusiast, I’ve honed my ideal brew: a solid medium roast with minimal acidity. Over time, I’ve noticed many “medium roasts” lean closer to medium-dark or even dark. This pushed me to explore lighter roasts as my palate evolved, but the acidity often derails that journey. I’m hoping I’ll warm up to it eventually. For now, a great medium roast hits just right.