Was dead set against pour-over coffee until a barista in Austin changed my mind

Honestly, I thought pour-over was just hipster nonsense for years. I'm a standard drip machine guy and figured it couldn't make that big a difference. Then I stopped by this little shop in Austin last month and the barista offered to make me a cup with their Ethopian beans. She explained the whole process - how the water temp and pour speed affect the flavor. I took one sip and it was like tasting coffee for the first time. Now I'm looking at getting a Chemex but I don't want to spend $40 on a setup unless it's really worth it. Has anyone else had a similar experience where a simple method totally shifted your view?

2 comments

2 Comments

taylor_young1mo ago

Got a follow-up for you - did the Ethiopian beans themselves make the difference or was it the technique that opened your eyes? Seems like people always blame the brewing method but the bean quality gets left out.

oliver21mo ago

Is it just me or does getting converted by a coffee nerd in Austin feel like a rite of passage now? I had almost the exact same thing happen at a shop on South Congress, except my story involves me burning my tongue on the first pour because I got too excited watching the bloom. That $40 for a Chemex stings at first but I swear it pays for itself after you realize you're not buying $6 cups from the shop every morning. Now I'm the guy who brings my own beans to parties and rambles about slurry depth until everyone slowly backs away.