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PSA: my last 3 batches tasted like cardboard and the fix was a $4 squeeze bottle
I could not figure out why my pour overs went flat and bitter for 2 weeks straight, and I blamed my grinder, my beans, even the water from my tap here in Tucson. Turned out my burr was caked with old oils, so I ran a scoop of instant rice through it, then started rinsing my filter with the kettle before the grounds go in. The rice trick pulled out a gross gray paste and my next cup at 7am tasted like an actual orange for the first time in a while. Anyone else get lazy about purging old grounds, or do you clean the burr every single week?
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jason_chen7d ago
Rice trick is genius. Burr gunk ruins everything.
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