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A barista in Portland told me my pour-over technique was all wrong
She said I was pouring too fast and unevenly... turns out I was channeling water through the coffee bed. Slowed my pour way down and now I get way better flavor extraction. Anyone else get humbled by a pro like that?
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fisher.taylor23d ago
That barista was probably doing you a huge favor honestly. My first attempt at slowing down was so comically slow I think I gave the coffee way too much time to think about what it was doing. Now I'm just hoping the coffee gods forgive me for all those bitter cups I served them back then.
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west.claire23d ago
Did you ever see that James Hoffmann video where he talks about the "dialing in" process for pour over? He goes into the whole thing about how water finds the path of least resistance through the coffee, which is why we hear about channeling so much. Slowing down really does make a world of difference, especially when you start paying attention to the bloom phase. What kind of grinder are you using?
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