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Finally figured out why my morning pour over was always bitter
My buddy Dave told me to use water right off the boil for my pour over. I trusted him for like a year because he roasts his own beans. Turns out the water temp was way too high and it was scorching the grounds. I finally checked with a thermometer and it was at 212 degrees. Dropped it down to around 200 and the difference is night and day. Has anyone else gotten bad advice from a friend who seemed like an expert?
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paulw6317h ago
Maybe your tap water minerals were reacting differently with the hotter temperature too.
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theawest7h ago
Wait, 200 degrees? That's actually still pretty hot, I thought most people said 195-205 was the sweet spot. I just got a thermometer last week and my tap water is 185 at the hottest, so now I'm worried my coffee is way under-extracted or something. Maybe I need to start boiling it and letting it cool down a little so it hits that 200 mark.
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