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I finally hit 100 pours with my V60 and the results were not what I expected
After six months of daily practice, I logged my 100th pour-over this morning. I was sure I'd have it down by now, but my cup was still a bit sour and thin. I followed James Hoffmann's method exactly, used fresh beans from a local roaster in Austin, and even got a gooseneck kettle. Has anyone else put in serious time with a method and still felt like they were missing something basic?
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jamie_clark6mo ago
Try grinding way finer than you think you should, that fixed my sour V60.
1
christopher9526mo ago
That idea of going "way finer than you think you should" shows up everywhere. I see it when people prune plants too gently, afraid to cut back enough for real new growth. The same fear of going too far keeps us from fixing the real problem.
5
carr.xena5mo ago
Used to be scared of going too fine but you're totally right, changed my whole brew game.
3