Finally nailed my pour-over technique after 3 months

I've been messing with my pour-over setup since January and today it finally clicked. Changed my water temp from boiling to 200 degrees exactly and slowed my pour to 30 seconds instead of rushing it. Cup came out way smoother with none of that bitter bite I was getting before. Anyone else struggle with water temp or am I just overthinking this?

3 comments

3 Comments

william9172mo ago

Boiling water doesn't ruin coffee, that bitter bite was probably your grind size not temp.

reese1772mo ago

Did you ever check your water temperature with a thermometer? Even a few degrees too hot can pull out those harsh flavors from the beans. A cheap instant read thermometer changed how my morning coffee turned out for the better.

alice_reed4713d ago

200 degrees was the magic number for me too. @reese177 I actually burned my tongue checking my kettle temp with a thermometer the other day, so that's a win for science and a loss for my taste buds lol. My first few months were like pouring coffee-flavored sadness until I realized boiling water was basically making it angry at me. Slow pour fixed my bitter cup too, now I just look like a weirdo timing myself.