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Vent: my pour over went from bitter swill to something I actually look forward to in about 3 weeks
Three weeks ago I was ready to toss my whole pour over setup in the trash because every cup came out bitter and thin. Then a barista at the place on 5th in Austin watched me brew and said my water was way too hot, like right off the boil hot. I grabbed a cheap thermometer and started pulling the kettle at 200F instead. Same beans, same grinder, same 1:16 ratio, but now I actually finish the cup instead of dumping half of it. Has anyone else had temp be the one thing that fixed everything, or was it grind size for you?
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wright.jesse20d ago
Boiling water straight into the grounds is a rite of passage. We all did it. That burned rubber taste is how you know you're learning.
Took me way longer than 3 weeks to figure that one out. Kept blaming my beans, bought like 4 different bags, then finally checked the temp and felt like a genius. Mine was grind size though, temp just helped once I got the grind right.
Anyway congrats on not dumping half your coffee anymore. That's the real win here.
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joseph_murray820d ago
Kept buying new beans too until I finally weighed them instead of scooping. That scale made a bigger difference than anything else for me. Once the dose was right, everything else got easier to fix.
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