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Finally nailed my pour-over ratio at that little shop in Boulder
Was at Boxcar Coffee last Tuesday and the barista showed me her scale trick - 15 grams of beans to 250 ml water, pour in circles for 30 seconds. Tried it this morning and my cup actually tasted like the tasting notes on the bag for once. Anyone else have a coffee shop moment where a random tip changed their whole routine?
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grantf7320d ago
That 15:250 ratio is surprisingly forgiving with different beans, most people obsess over temperature when water contact time matters more. Boulder coffee shops always have those little tweaks that feel obvious once you hear them but nobody writes down. Boxcar's brew bar guys definitely know their stuff since they taste everything coming out of their roaster before it hits the shelf.
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drew_bennett2419d ago
What kind of grind adjustments have you found work best when you push that ratio longer? I've noticed with some lighter roasts that a finer grind and longer contact time brings out sweetness better than any temperature tweak ever could, but go too fine and you start getting that dry astringency instead. The Boxcar guys must have their dial-in process down to a science if they're tasting every batch before release. Does that 15:250 hold up with washed versus natural processed beans in your experience, or do you have to change approach depending on the processing?
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