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Got roasted for my pour over technique at a coffee meetup in Seattle
I was at a small meetup last month showing off my gooseneck kettle pour, and this guy named Leo just said 'you're pouring too fast, it's washing out the grounds.' I'd been doing it that way for like two years. So I tried slowing it way down, aiming for a full 3 minute 30 second brew instead of my usual 2 minutes flat. The difference was huge, way more flavor came through. Is a slower pour always better, or does it depend on the bean?
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tyler_wilson26d ago
Leo had a good point about the pour speed. A slower pour gives the water more time to extract flavor from the grounds. The best speed actually depends on your specific coffee's roast level and grind size.
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riverthompson24d ago
Got roasted so hard I might switch to instant. Turns out Leo was right, a slow pour makes a big difference. It's not always better though, a light roast needs that slower extraction to pull out the tricky flavors. A dark roast can turn bitter if you go too slow. You have to mess with it based on the bean and your grind. My old two minute brew just made sad brown water.
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