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TIL that eyeballing my grind was wrecking my pour over, and a $9 scale from the corner shop in Toledo fixed it
I always scooped beans by habit and never weighed anything, swore my pour over tasted fine for two years. Then on a Tuesday morning in my kitchen in Toledo I made two cups back to back with the same beans, and one was bitter and the other was sour and thin, and I could not figure out why since I did everything the same. A buddy who runs a little shop told me my scoop was probably swinging between 18 and 26 grams depending on the bean, so I grabbed a cheap $9 kitchen scale at the corner store and started weighing both the beans and the water. First weighed cup came out at 22 grams to 350, tasted way better than anything I had made in months, and I realized the good cups I thought were luck were just the days I happened to scoop heavy. I felt a little dumb, honestly, because I had been blaming my kettle and my beans for a long time. Now I weigh every single cup and my morning coffee has not gone sour in three weeks. How tight do you keep your ratio, and did a scale really change things for you or did it just make you fussier?
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