I finally got my pour-over right after a bad batch in Chicago

Last week in Chicago, I tried a new local roaster's beans and my pour-over tasted sour. I realized my water was way too hot, like 210 degrees. I dropped it to 195 and let it bloom for 45 seconds, and the next cup was perfect. Anyone else have a simple fix for sour coffee from a pour-over?

3 comments

3 Comments

hollywhite1mo ago

Nice! That temp drop is huge, I've found even 205 can be too much for some lighter roasts. Grind size can do the same thing, a slightly finer grind can pull out more sweetness if it's still tasting sharp after you fix the water.

davidkim1mo ago

Wait, @hollywhite, you drop below 205 for light roasts?

vera1951mo agoMost Upvoted

Have you tried dropping to 200 for those super light roasts?