Warning: My whole pour over method was a mess until I saw a video from a shop in Seattle
For about six months, I was making my morning coffee with a ceramic V60 and getting these really sour, weak cups. I just figured my beans were bad or something. Then last week, I watched a short clip from a cafe in Capitol Hill where the barista was pouring in a slow, steady spiral, not the fast circles I was doing. The key was they kept the water level low, like an inch from the top of the grounds, the whole time. I tried it this morning and it was like a different drink, way more balanced and sweet. Has anyone else had a total technique fail they fixed with one small change?