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Update: I switched from a French press to a pour-over setup for my morning routine.
Had to decide between sticking with the heavy body of my old press or going for the cleaner taste of a V60. I picked the V60 and got a Hario kettle to go with it. The cups are brighter, but I miss that thick mouthfeel sometimes. Anyone else make this switch and have tips for getting more body from a pour-over?
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danielr946d ago
Oh man, I did the exact same thing last year. That thick mouthfeel is the hardest thing to give up for sure. I found grinding my beans a little finer than the usual pour-over setting helps a bit, it slows the flow and makes a slightly heavier cup. Also, try playing with the water temp, a bit hotter can pull out more of those oils. I still keep my French press for lazy weekends though, nothing really beats it for that full body feel.
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olivia_rivera886d ago
Ugh, yes! I went through that exact crisis when I switched. My first few pour-overs tasted like sad brown water. I started using a paper filter that's a little less thick, the natural brown ones, and it made a huge difference. It lets more of that good stuff through. I also cheat and add a tiny pinch of salt to the grounds, which sounds weird but rounds it out. My French press is still my security blanket for sure.
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daniel5931d ago
It's funny how we get used to a certain feel of things, right? Not just coffee. Like when you switch from a heavy old textbook to a light e-reader. You miss the weight in your hands even if the words are the same. Or trading a real car engine for an electric motor. It's faster and quieter, but you still miss that rumble. We cling to the texture of stuff long after the main job is done.
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