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Barista at my local shop told me I was grinding way too fine and it blew my mind
I've been making pour overs at home for like 2 years and always thought finer grind = better extraction. This guy at Blue Bottle watched me do my thing and said "your water's taking over 4 minutes to drain, that's stalling the brew." He suggested I go coarser and shorten my time to 2:30-3:00. Tried it yesterday with some Ethiopian beans and it tasted way less bitter. Has anyone else had a pro spot something obvious you were missing?
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willow4071mo ago
oh man that barista probably saved you a ton of frustration. i went through something similar when i started out with my v60, i was grinding super fine because i thought that's what you're supposed to do for a "proper" extraction. turns out i was just making mud coffee for months. the whole idea that finer always means better is such a common trap, especially if you're watching youtube videos that don't mention brew time. glad you caught it now though, that Ethiopian must taste like a whole new bean.
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parker_thomas25d ago
Always thought coarser grind meant weaker coffee, but this totally flips that for me.
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