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Pro tip: Skip the fancy pour-over class in Brooklyn if you can't tell acidity from bitterness
I spent $75 on a Saturday afternoon pour-over workshop at a trendy cafe in Williamsburg last spring. The instructor spent 45 minutes talking about water hardness and bean origin while everyone stood around nodding like they understood. When he asked us to taste a natural Ethiopian vs a washed Colombian, I couldn't tell the difference beyond "this one is sourer." The whole thing felt more like a performance than actual teaching. Meanwhile, the old guy at my local diner showed me how to use a $15 Melitta cone in about three minutes flat. Now I just practice at home with different grind sizes and let my tongue figure it out. Has anyone else felt these classes are more about looking cool than learning?
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tarac168d ago
Totally feel you on this, such a waste of money for something so pretentious.
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phoenix_adams608d ago
Right? Pretentious is the perfect word for it. You pay fifty bucks for a tiny glass of something that tastes like dirt and half a lemon, and they act like you're supposed to be grateful for the privilege. Meanwhile I could get a whole six pack of something good for that price and actually enjoy myself. But no, you're supposed to sip it slow and talk about the "notes" while your wallet cries. It's performance art at this point. Let me enjoy my cheap beer in peace.
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