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My buddy in Portland said my pour-over method was basically just making hot bean water
He watched me brew a cup last month and pointed out I was pouring way too fast, like in under 2 minutes total. He said I was just washing the grounds instead of actually extracting. I slowed it down to a 3.5 minute brew and the flavor got way richer. Has anyone else had a friend totally call out a bad habit you didn't even know you had?
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rose_cooper11h ago
Wow, that's a solid catch by your friend. So when you slowed down your pour, did you also change your grind size at all, or was it purely about the timing? I'm trying to figure out which part made the biggest difference for the flavor.
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drewsullivan9h ago
That "purely about the timing" part is a little off. The time is just a result of other things. Slowing your pour usually means you're using a finer grind to create that resistance. If you just pour slower over the same coarse grind, the water will still rush right through. The better flavor came from the finer grind that the slower pour forced you to use.
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