That fancy pour-over station at my friend's house had me rolling my eyes...

I spent 45 minutes watching her weigh beans, heat water to exactly 198 degrees, and do this slow spiral pour thing... and honestly the cup was the best coffee I've had in years. Has anyone else been converted by a method they were sure was just pretentious?

2 comments

2 Comments

ninag103d ago

I read this article last week about how the temperature of the water changes the extraction of the coffee oils. The guy said 198 degrees was like the sweet spot. I always just used boiling water before because I didn't think it mattered. But after watching my friend do it with the slow pour and the scale, I tried it at home with a regular kettle and my old french press. I just measured the water temperature with a meat thermometer and poured it slow. It was way smoother and less bitter than my usual stuff. Idk, maybe it's just me but I think there's actually something to the whole process.

grantthomas4d ago

Caught myself thinking the same thing last month. My buddy pulled out the scale and gooseneck kettle and I was ready to make fun of him. Then I tried it and now I'm looking up pour over setups online.