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The difference in my pour over technique after 6 months was night and day
I used to just dump boiling water right on the grounds and get bitter cups every time. Then a barista at the shop on Main Street told me to wait 30 seconds after boiling. I also started pouring in circles instead of just dumping. Now my coffee actually tastes like the bag says it should. Has anyone else found that one small tweak changed everything for them?
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henry_hernandez1d ago
Honestly yeah that 30 second wait changed everything for me too. But I'd add that you might wanna wait a bit longer if you're using a light roast. Light roasts need water closer to 205-210 degrees to extract properly, so waiting 45 seconds to a minute off boil works better for me. Also try pouring slower in those circles, like a dime sized stream, it helps the water spend more time with the grounds without getting bitter.
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