Showerthought: My barista in Seattle told me my 'perfect' pour-over method was stressing the beans

Honestly, after she explained how my aggressive, 45-second bloom was likely scalding the grounds and creating bitterness instead of clarity, I had to completely rethink my entire 6 a.m. ritual, so has anyone else had a fundamental technique they swore by completely debunked?

3 comments

3 Comments

mark4363d ago

Ever tried a gentler pour?

ruby_henderson363d ago

Remember my friend who always rushed his pour? He tried @mark436's gentler way last week and was shocked by the difference. His coffee went from kinda bitter to actually sweet and smooth. Guess some beans just need a softer touch.

ruby_jones3d ago

My local roaster swears by a fast, hot bloom for certain light roasts. I get what mark436 is saying about being gentle, but sometimes you need that heat to open up the beans fast. It really depends on the coffee.