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The barista at the airport told me to slow down and I fixed my pour over
Caught a red-eye out of Denver last month, stopped for coffee at 5am. The barista watched me rush the bloom and said, "You're squeezing the life out of it, let it breathe." Backed off the pour to about 45 seconds longer, totally different cup. Anyone else get roasting advice from a stranger that stuck?
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adamr1429d agoMost Upvoted
Hold on, I gotta push back a little on the 45 seconds longer part. That's a long time to add unless you're doing a really big batch or using a super fine grind. For a standard cup, adding that much time usually means you're over-extracting and it'll get bitter. The real fix is slowing down the pour itself, not just dragging the whole thing out. The barista had the right idea about letting it bloom and relax, but the total brew time shouldn't jump that much unless your water temp is way off.
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