Finally got that perfect pour over after a whole month of messing it up

So I've been trying to nail my pour over game with this new Ethiopian bean from a local roaster. For the past four weeks, every morning cup was either too sour or just tasted flat, and I was getting so frustrated. Yesterday, I finally remembered to pre-heat my ceramic dripper properly, used exactly 22 grams of coffee, and my kettle was at 205 degrees. The bloom looked amazing and the whole process just felt right. The coffee tasted like blueberries and dark chocolate, exactly what the bag said it should. It was such a small thing, but it made my whole morning. Anyone else have a specific bean that was super hard to dial in but totally worth it?

3 comments

3 Comments

riley86026d ago

That "exactly what the bag said it should" feeling is the best. I had a Kenyan once that was supposed to taste like black currant and it just tasted like hot water for weeks. What was the one thing you were messing up that finally clicked, was it really just the pre-heating?

robert_craig11d ago

Totally get that, my Kenyan took forever until I nailed the grind size.

wren21726d ago

Sometimes the smallest detail, like forgetting to pre-heat, throws everything off completely.