A friend told me my pour over technique was way too fast

I was making coffee for a buddy last weekend and he just watched me for a minute. He said, 'You're pouring that whole kettle in like 30 seconds, you're basically just making weak drip coffee.' I was kind of offended at first, but he showed me how to do a slower pour, aiming for about 3 to 4 minutes total for my V60. I tried it his way the next morning and wow, the flavor was so much stronger and clearer, I could actually taste the fruity notes from the beans. I used to just rush through it to get my caffeine fix. Now I take my time and it feels more like a little ritual. Has anyone else had a basic technique tip that totally upgraded their brew?

3 comments

3 Comments

chen.adam14d ago

That slower pour time is a total game changer.

mila_brown1013d ago

Yeah that's so true, it's wild how much time changes things. @keithbutler's story about the barista is a perfect example, like we all need that one person to point out the obvious. Maybe it's just me but I feel like the grind size matters way more when you slow down too.

keithbutler14d ago

My first few months with a Chemex, I was basically just making hot bean water. Took a local barista gently pointing out my 90-second total brew time to realize I was doing it wrong.