Finally figured out why my morning pour over tasted off after a trip to that cafe in Austin

I was down in Austin last month visiting my sister and stopped into this tiny coffee spot called Flattop. They do pour overs super slow and I noticed the barista was using this crazy fine grind that I would have never tried at home. Turns out my water temp was way too hot for the medium roast I like, I was basically scorching it every morning. Has anyone else had that moment where you realize you've been messing up one simple variable for like six months?

2 comments

2 Comments

jamesfox12d ago

Hotter water and coarser grind actually fixed my extraction issues.

thomas.parker12d ago

Grind finer and drop your temp by like 10 degrees. It fixed my brew overnight and made my mornings way less bitter.