Shoutout to that one Tuesday where everything went right with my pour over

I had this perfect coffee morning last month, June 4th I think, where my water temp hit exactly 200 without me even trying and my grind size was just right. But the next day I tried the exact same beans and same routine and got a sour mess that tasted like lemon juice. So here is the debate I want to start: do you think coffee quality is more about consistency in your technique or is it just random luck with the beans from day to day? I feel like I can do everything the same and still get totally different results sometimes. What do you all think, is it mostly skill or is there some weird coffee chaos factor at play?

2 comments

2 Comments

charlie_fisher4520d ago

Yeah that "everything went right" Tuesday is the coffee equivalent of catching lightning in a bottle. I swear my pour over setup has a mind of its own. One day I'm a barista god, the next I'm making something that tastes like dirty sock juice. Your mileage may vary big time on this, but I lean toward the chaos factor. I've done the exact same grind size, same water temp, same pour pattern, and still ended up with totally different cups. Maybe my scale is lying to me or my kettle has mood swings, I don't know. But I've come to accept that half the skill is just getting lucky and the other half is pretending you meant to make that sour mess all along.

carr.willow20d ago

ngl @charlie_fisher45 you're way too deep into this coffee thing lol