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A barista in Portland showed me why my pour-over tasted bad and it was the water temp
I was at this tiny coffee spot on Division Street last month and the barista asked if I wanted tips on my method. She put a thermometer in my kettle and my water was barely 190 when I thought it was 200. She said most home brewers don't realize their kettle drops 10 degrees just pouring into the dripper. I went home, tested it myself, and yep, I was under-extracting everything for like a year. Now I heat to 212 and let it cool 30 seconds on the counter. Has anyone else found a simple fix like this that totally changed your daily routine?
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parkerk5616d ago
Had a buddy who was in the same boat with his espresso machine at home. He was pulling shots that tasted sour and watery for months and couldn't figure out why. Turned out his grinder was set way too coarse for espresso but he never bothered to check the manual. Changed the grind size and suddenly his shots had actual crema and tasted like real espresso instead of sadness. Did you end up changing your pouring technique too or just the water temp?
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