I like espressos (especially mochas) but they take a bit of work to prepare a single cup. With drip brew, I can do very little and get unhealthy amounts of caffeination into my corpse. Also, I pour ungodly amounts of creamer into my coffee. That Mason jar is quite literally half coffee half creamer.
High acidity/sourness comes from under-extracting, not over-extracting. Too high of a brew temp will bring out bitterness, not sourness.
To fix sourness, either use hotter water, finer grind size, or longer contact time with water.