Went to a new coffee shop in Asheville and the pour-over setup was a total mess

They had a single gooseneck kettle for three different brew stations, so the barista was just rushing between them, letting the water temp drop each time. My cup tasted weak and sour, which is a shame because they were using a really nice Ethiopian bean. Has anyone else seen a place try to cut corners on gear like that?

2 comments

2 Comments

angela_park1mo ago

Honestly, I've had some of my best cups from shops running a setup like that. A skilled barista can manage the flow and keep things moving without ruining the coffee. The sour taste might have been from the grind size or brew time being off, not the shared kettle. Sometimes a busy shop with one kettle just means they're focusing their budget on the beans, which is where it counts. I'd give them another shot on a slower day.

karen2751mo ago

Skilled barista or not, that kettle is working overtime. Saw one steam so hard it looked like a tiny angry tea kettle from a cartoon. Bet it dreams of retirement and a quiet life pouring for one. Beans matter, but so does not having a mental breakdown mid-pour.