22
A barista in Portland told me my pour-over technique was actually over-extracting the coffee, and I've been doing it wrong for a year.
He pointed out I was pouring way too fast, and now my morning cup tastes completely different, so what's one basic brewing step you realized you had backwards?
3 comments
Log in to join the discussion
Log In3 Comments
shane_anderson2mo ago
How long should you really let coffee bloom? I used to just splash a little water and wait maybe 10 seconds. Turns out a full 30-45 seconds with enough water to soak all the grounds makes a huge difference. It lets the gas escape so the water can actually get to the coffee later. My cups were always kinda sour before I slowed that part down.
3
skylerr232mo ago
Actually a longer bloom can sometimes make it more sour. If it's already sour, try a shorter bloom or hotter water.
2
schmidt.blake1mo ago
Shane's point about the longer bloom time is good, but it made me realize I was ignoring the grind the whole time. I was so focused on pour speed and bloom that I never checked if my grind size was right for my specific brewer. Using the same pre-ground coffee for both a French press and a pour-over was my big mistake. The coffee bed looked fine, but it was either a muddy mess or draining way too fast. Matching the grind to the method seems obvious now, but it took me ages to connect those dots.
-1