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A barista in Portland told me my pour-over technique was actually over-extracting the coffee, and I've been doing it wrong for a year.
He pointed out I was pouring way too fast, and now my morning cup tastes completely different, so what's one basic brewing step you realized you had backwards?
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shane_anderson6d ago
How long should you really let coffee bloom? I used to just splash a little water and wait maybe 10 seconds. Turns out a full 30-45 seconds with enough water to soak all the grounds makes a huge difference. It lets the gas escape so the water can actually get to the coffee later. My cups were always kinda sour before I slowed that part down.
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skylerr236d ago
Actually a longer bloom can sometimes make it more sour. If it's already sour, try a shorter bloom or hotter water.
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