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I almost gave up on the pour over until a barista named Dana at the Slow Mornings cafe in Boise showed me her kettle trick
For about two months I was ready to dump my pour over setup because my coffee kept coming out bitter and flat, and I blamed my grinder and even the beans. Last Friday Dana watched me brew and pointed out I was pouring way too fast and drowning the grounds all at once, so she had me pause for 30 seconds after the bloom and pour in slow circles the size of a quarter. Tried it the next morning with the same beans and it was a totally different cup, sweet and way smoother. Anyone else have a pour speed trick that finally made their brews click?
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patricia5581mo ago
Grounds aren't a drowning victim, Dana.
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