Talked to a barista at Starbucks who totally changed how I think about pour overs

Was standing in line last week and the guy behind the counter saw my coffee nerd mug. He goes "you know, most people overthink the water temp. Just let it sit 30 seconds off boil and you're good." I've been stressing over thermometers and kettles for months. Made a cup at home using his trick and honestly it tasted the same. Has anyone else had a pro tell you something stupid simple that just clicked?

3 comments

3 Comments

adams.taylor1d ago

I get what @brian_kelly91 is saying, but I actually disagree a little. I used to think the same way until I got a cheap thermometer and realized my tap water comes out way hotter than I thought - that 30 second wait time depends a lot on your kettle and your altitude. At my house, 30 seconds off boil still leaves it at like 205, which is fine for dark roasts but I found it made my light roast stuff taste bitter. Not trying to be that guy, but for me the thermometer actually helped me dial in without guessing. Did you ever try a side by side with a light roast using his method?

brian_kelly912d ago

Used to be one of those guys who'd wait exactly 90 seconds off boil with my fancy thermometer. Tried his way and honestly couldn't tell any difference. Sometimes the pros just remind us we're overcomplicating stuff.

gavin801d ago

Same here. I was timing everything with a stopwatch before and now I just pour it when I remember and it tastes the same.