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I finally figured out why my morning pour over was inconsistent for months
It was the grind size. I know that sounds basic but let me explain. I have a Baratza Encore grinder and I was using setting 14 for my V60. Seemed fine. But then I watched a video from that guy at Onyx Coffee Lab and he said to actually count the clicks and adjust based on your brew time. So I timed my pours. I was finishing at 2 minutes flat every time. Then I dialed down to setting 12 and suddenly it took 3 minutes and the coffee actually tasted sweet and balanced instead of sour and weak. All those weeks I was blaming my water temp or my pour technique. Has anyone else had that "aha" moment about grind size after thinking you had it right?
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henderson.oscar27d agoTop Commenter
Ngl it's just coffee, right?
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averymartin27d agoMost Upvoted
People who say that probably haven't had to survive on gas station coffee for a week straight. Good coffee is like good pizza even when it's bad it's still decent, but the difference between a fresh pour-over and a lukewarm vending machine cup is massive. There's a depth to a properly roasted bean that gets completely lost when you're just adding creamer to cover up the bitterness. Not saying you need to spend fifty bucks on a bag of single origin stuff, but a half decent dark roast from a local shop hits way different than the Folgers at the office.
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