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My friend told me my pour-over technique was way too fast, said it tasted 'sour and weak'. Slowed it down to a 4-minute brew and wow.
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vera_lewis6mo ago
Been there. A slower pour is good, but try a finer grind first. That usually fixes the sour taste without making it bitter.
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shanejackson6mo ago
Yeah that "sour and weak" taste is a dead giveaway for under-extraction. Grind a bit finer next time and you'll lock in that perfect timing.
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amy9755mo ago
Huh, I never thought about it that way. But honestly, I've had the opposite problem where grinding too fine made my coffee taste like mud, especially with lighter roasts. Maybe it's just me, but I've found that adjusting my water temperature down a bit helped more than messing with the grind size. Like, if your water's too hot, it can scorch the grounds and give you that bitter edge even with a coarser grind.
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