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Finally figured out why my morning pour over tasted off after a trip to that cafe in Austin
I was down in Austin last month visiting my sister and stopped into this tiny coffee spot called Flattop. They do pour overs super slow and I noticed the barista was using this crazy fine grind that I would have never tried at home. Turns out my water temp was way too hot for the medium roast I like, I was basically scorching it every morning. Has anyone else had that moment where you realize you've been messing up one simple variable for like six months?
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jamesfox4mo ago
Hotter water and coarser grind actually fixed my extraction issues.
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thomas.parker4mo ago
Grind finer and drop your temp by like 10 degrees. It fixed my brew overnight and made my mornings way less bitter.
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