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TIL my pour over technique was way too fast after a barista in Portland called it out
I was at a coffee place in Portland last week and the barista watched me do a pour over. He said, 'You're pouring way too fast, man. You're basically just washing the grounds.' I was doing my whole brew in about 2 minutes, thinking speed meant efficiency. He explained that a slower pour, especially during the bloom and first main pour, lets the water actually extract the flavors instead of just passing through. I tried it his way at home, stretching my brew time to 3 and a half minutes with more pauses. The difference was huge. My usual cup went from kinda weak and sour to actually sweet and balanced. I had no idea I was rushing the most important part. Has anyone else had a basic technique flaw pointed out that completely changed your results?
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jakelee24d ago
Honestly, that reminds me of when I used to just dump all my french press water in at once. A friend showed me the stir and wait method and it blew my mind.
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