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Got told my pour over was too slow by a guy at work
Been doing 3 minute pours for years and a co-worker said I was over extracting and getting bitterness because the water cools too much. Tried speeding it up to 2 minutes flat and using slightly coarser grind and the cups actually taste cleaner now. Anyone else have a coffee routine someone called out that ended up fixing something?
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jones.grace6d agoMost Upvoted
Honestly, I disagree. Slow pours can still make great coffee if your grind is right.
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lol nah I'm gonna push back on this one hard because I actually had the exact opposite experience. I was doing 2:30-3 minute pours for years thinking I was being precise but my cups always had this weird flat taste I blamed on the beans. Then I watched a Hoffmann video and timed myself and realized my water temp was dropping like crazy by the end of the pour. Speeded up to about 1:30-1:45 with a finer grind and it was night and day difference way more sweetness and body. I think people get too attached to the "ritual" of a slow pour and ignore basic thermodynamics lol.
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