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Took me 3 weeks to dial in my pour over, and it was the water the whole time
I spent 3 weeks chasing a sour cup, grinding finer, then coarser, then finer again, wasting almost a whole bag of a Kenya AA from a roaster here in Sacramento. Turns out my tap water was the problem, and a $20 gallon of spring water from the grocery store fixed it in one brew. How long did it take you to figure out your water was wrecking your coffee?
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