My barista friend in Portland changed how I brew pour overs

Ive been doing pour overs for like 4 years and always thought the trick was pouring slow and steady. My friend who works at this tiny shop in Portland watched me do one and just laughed. She said I was overthinking the pour and my water temp was too hot. Told me to drop it to like 195 degrees and just do one continuous spiral instead of all those pauses. Tried it this morning with the same beans Ive had for 2 weeks and it tasted so much smoother. Never thought temp made that big a difference. Has anyone else had a coffee pro correct something basic you thought you had down?

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