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Took me way too long to dial in a pour-over (like 4 months)
I kept getting this bitter, over-extracted taste from my V60 no matter what I tried. I blamed the beans, the water temp, even the grinder (which was totally fine). Turns out I was just pouring way too aggressively and channeling the bed every single time. My buddy at a local cafe watched me do it once and pointed it out in like 10 seconds flat after I'd been fussing for ages. Has anyone else had a fix that was embarrassingly simple but took forever to figure out?
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jessica92120d ago
Took me way too long" - yep, that's the story of my coffee life. I had the same problem with my V60, and it was just my pour height being too high. Fixing it was literally just lowering my kettle spout.
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robinp8919d ago
Pour height is a big one but I actually think people get way too caught up on the pour itself when they should be looking at their grind first. Four months is a long time to be fighting a V60 and I bet you were grinding too fine before you even started worrying about technique. A slightly coarser grind gives you way more room for error with your pouring and water temp. I dialed my pour over in like two weeks by just messing with the grind size until the water flowed right, then adjusted everything else after. Fine tuning your pour is important but if your grounds are already off then no amount of kettle height will save it.
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