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A barista in Denver told me my pour was too slow and it fixed my coffee
I was at Huckleberry Roasters last Tuesday and the guy behind the counter watched me do a V60. He just said 'you're drawing it out too long, you're overextracting.' I cut my pour time from 4 minutes to 2:45 and the bitterness vanished. Has anyone else had a stranger call out a bad habit that actually helped?
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val9496d agoMost Upvoted
Funny you mention that, I had a similar thing happen at a shop in Portland last year. Guy just pointed at my kettle and said "stop babysitting it." I was doing this slow, hesitant pour like I was scared to mess it up. He basically told me to just commit to a steady stream and get it over with. Cut my time by about a minute and the coffee got way brighter. People get too precious about pour times when really, if you're taking 4 minutes on a single cup you're just drawing out bitterness. Simple fix.
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robertb476d ago
Cut the nonsense, @val949. People treat pour over like it's brain surgery and it's just coffee. If you're stressing over 30 seconds on a pour time, you've missed the point. The guy in Portland was right, you're probably overcomplicating it. I've had great cups from a 2 minute pour and awful ones from a 3 minute one. It's not that deep. Just get the water on the grounds and move on with your day. All this precision stuff is for people who need a hobby more than good coffee.
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viola_ward3d ago
@robertb47 my guy really said "just get the water on the grounds and move on" like it's the same as making instant coffee. Sure, plenty of people overthink it but there's a difference between overcomplicating something and having standards. @val949 I've definitely seen the "stop babysitting it" advice thrown around but that 30 second window between 2:45 and 3:15 can make or break a cup depending on the bean. I'm not saying you need a lab coat to make coffee but calling it "not that deep" feels like dismissing anyone who actually tastes the difference. Is a consistent 3 minute pour really that hard to aim for?
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