Hot take: I was told my pour over was way too fast and it made all the difference

A friend who really knows his stuff watched me make a V60 at my place last Tuesday and just said, 'You're pouring way too fast, man. You're basically just washing the grounds.' I was using a gooseneck kettle from Fellow and thought speed was fine, but he pointed out my total brew time was under two minutes. I slowed way down, aiming for a full three and a half minutes, and focused on smaller, slower circles. The next cup was a total game changer. The acidity mellowed out and I got way more of the chocolate notes from the Ethiopian beans I was using. It felt like I unlocked a whole new level from my usual gear. Has anyone else had a specific piece of advice that completely flipped your method around?

2 comments

2 Comments

dylan_anderson21d ago

That "keep the slurry hot" thing reminds me of when I realized my kettle was losing heat between pours.

sage_rodriguez21d ago

Read a whole thing about how the pour speed controls the water temperature in the grounds (basically, too fast and it cools everything down). That totally lines up with your chocolate notes coming out after you slowed down. It's not just about contact time, but keeping that heat steady for a better pull. Made me totally change my own pour, focusing on a slow trickle to keep the slurry hot. It's wild how one tiny change can fix a bunch of problems at once.