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I just found out my whole coffee routine was making my brew taste sour
For years I thought my light roast beans were just supposed to be super acidic. My friend came over last Tuesday and watched me make a cup. He pointed out I was grinding way too coarse, like for a French press, and only brewing for about 2 minutes in my V60. I tried his method with a finer grind and a 3:30 brew time the next morning. The difference was insane, it actually tasted sweet and fruity like the bag said. How did I miss something so basic for so long? What's the one thing you guys messed up for ages before figuring it out?
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zarak184mo ago
You know what, I had almost the exact same thing happen with my pour over setup. I was on a YouTube rabbit hole one night and watched a video that said water temperature matters just as much as grind size. I'd been using water straight off a rolling boil for months, probably around 212 degrees. That was burning my lighter roasts and making everything taste bitter and flat. Once I started waiting about 30 seconds after boiling, letting it cool to around 200 degrees, the whole flavor profile opened up. I could actually taste the berry notes the roaster talked about instead of just burnt toast. Did you tweak your water temperature too or just stick with the grind change?
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thompson.xena5mo ago
My old roommate used to complain our tap water made tea taste flat. I argued with him for months until he brought a test kit over. The mineral content was practically zero, so there was nothing for the flavors to stick to. I started using filtered water and it was like a whole new world, lmao.
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