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Hot take: Your pour-over technique probably sucks and here's why I changed mine
A barista at this local shop in Portland told me I was grinding way too fine for my V60 after I complained about bitter brews. He watched my whole process and said my 20g dose with a 1:15 ratio was choking the coffee, making it over-extract. I switched to a 1:17 ratio and a coarser grind, dropped my water temp from 205 to 200, and now my cups are actually drinkable instead of tasting like burnt toast. Took me 4 tries to dial it in but now I'm not wasting $25 bags of single origin anymore. Anyone else get humbled by a pro like this?
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the_skyler18d agoMost Upvoted
Haha yeah that's a real thing. I had a buddy who was religious about his Chemex but his coffee always tasted like dirt. He was using a medium roast from Ethiopia and grinding it basically to dust. A friend of mine finally watched him do it and said "dude, you're making mud not coffee." He switched to a 1:16 ratio and bumped his grind way coarser. Totally changed the flavor. @elizabeth_williams is right, sometimes the smallest thing like that really does fix the whole problem.
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