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A barista in Portland told me my pour-over was too aggressive and after dialing it back to a 30-second bloom, the clarity was a total game-changer.
Has anyone else had a simple piece of feedback completely flip a method you thought you had down?
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charles6402mo ago
Man, I was the king of the aggressive pour until @john_fisher saw me.
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ben_lewis2mo ago
I read a barista blog that said the bloom needs at least 30 seconds for light roasts, sometimes 45. The water has to fully soak all the grounds to get the gases out. If you rush it, you get a sour and uneven cup every time.
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john_fisher2mo ago
I used to pour my bloom like I was putting out a fire, maybe 10 seconds tops. A friend watched me once and just said "you're basically making tea with that speed." Slowing it down to a full 30 seconds felt silly at first, but the difference was huge. The coffee tasted cleaner, like I could pick out the flavors way better. I mean, I fought the idea because I was in a hurry most mornings. Now I won't skip it, it just makes a better cup.
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