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PSA: I used to dump boiling water straight onto coffee grounds like a savage
For years I just boiled water and poured it over my grounds in a regular drip cone. No temperature check, no bloom, nothing. Then about 3 months ago I bought a $20 kitchen scale and a simple gooseneck kettle. First morning I weighed out 20 grams of beans and used water at 200 degrees. The difference in taste was insane, no bitterness at all. Now I actually taste things like chocolate and citrus instead of just 'hot brown liquid.' Has anyone else had a similar wake-up call after skipping the basics for too long?
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burns.jenny17d ago
Yeah, the "hot brown liquid" comment hit a little too close to home for me. I was basically drinking bean soup for years wondering why my morning brew tasted like burnt regret. Now I feel like a fraud charging people for HVAC work when I can't even nail a simple pour over.
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michael_jenkins3917d ago
I went through the EXACT same thing about a year ago. I finally got a cheap thermometer and started waiting until my water hit 195 before pouring over my medium roast beans. That alone got rid of that burnt taste I used to get every single time. @burns.jenny you gotta try it at least once just to see what you're missing, it's a total game changer for like ten bucks.
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