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The barista at the shop on 5th said my pour over water was too hot and I finally tried it her way
Last Saturday I was waiting for my beans at the little place on 5th and the barista asked what I brew with at home. I said a pour over, and she asked what temp my kettle hits. I told her I just let it boil and pour after maybe 30 seconds, and she shook her head and said that was scorching my grounds. She said to wait a full minute or aim for around 200 degrees and see if the cup got smoother. I tried it the next morning with the same beans I had been using all week, and I have to admit the harsh edge I kept blaming on the roast was mostly gone. Now I am wondering if I have been messing up my French press the same way this whole time. For those of you who do pour over, do you actually measure your water temp or just eyeball the wait time like I did?
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