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I thought pour over was just hype until a guy at the roastery in Asheville made me one
For two years I was a French press guy and honestly I thought pour over people were just doing theater with their little kettles. Then two weeks ago I was killing time at a roastery in Asheville while my girlfriend shopped, and this older guy behind the counter handed me a cup he'd just made and said 'tell me that tastes thin.' It was a washed Ethiopian and I could actually pick out the lemon and the tea thing people always go on about. He told me the even pour keeps the water from sitting too long on one spot and pulling bitter stuff out, which sounds obvious but nobody had ever said it to me like that. I went home, dug out a dripper my sister gave me in 2022 that I never opened, and my third try was better than any cup I'd made in years. My grind is still way off though, my cheap grinder gives me a mix of dust and boulders. What did you upgrade first, the grinder or the kettle?
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