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A barista in Portland told me my pour was too fast and it fixed my sour shots
I was at Coava Coffee on Grand Avenue last month and the barista saw me making a mess with my V60. She said, 'You're pouring like it's a race, slow down to 30 seconds for the bloom.' I cut my pour time in half and now my cups taste way sweeter, not bitter at all. Anyone else get a simple tip that totally fixed their home brew?
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daniel_gonzalez4mo ago
Oh man, that's awesome the slower pour helped, but I gotta say, cutting your total pour time in half sounds wild. If you bloom for 30 seconds, that's just the first part before your main pours. The whole brew for a V60 should still take like 2 to 3 minutes total, depending on your coffee. Maybe she meant to slow your pouring speed, not finish the whole thing in 30 seconds? Either way, stoked your coffee got better. Slowing down is almost always the answer.
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claire_davis314mo ago
Right? I was totally confused at first too.
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hannah3201mo ago
Oh man, I had almost the exact same thing happen to me with my first espresso machine. I was getting these super sour shots no matter what I did, and then a barista at a local shop told me to let the espresso pre-infuse for a full 8 seconds before starting the pump pressure. I thought it sounded like a waste of time but I tried it and my shots went from tasting like lemon juice to actually having that caramel sweetness I was chasing. Did you have to adjust your grind size at all after you slowed down, or did the pour speed fix it on its own?
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thomas_sanchez4mo ago
Yeah, that makes total sense. I read something about how a fast pour can channel through the bed and just under extract. Slowing down lets the water actually soak all the grounds evenly. My own shots got less sour when I started paying more attention to that pre infusion time too.
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