My local roaster's one-word critique fixed my pour over chaos

I've been doing pour overs for like 3 years and always had this messy, uneven bed of grounds. Took a cupping class at this tiny place in Raleigh, and the guy running it just looked at my setup and said "aggressive." Turns out my pour was too aggressive, splashing water everywhere and channeling through the coffee. I slowed way down, started with a gentle bloom for 45 seconds, and used a spoon to stir instead of swirling hard. Night and day difference. First cup after that had no bitter bite and way more sweetness. Has anyone else had a simple word or phrase from a pro totally change their routine? What was it?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.