15
Just realized I was grinding way too fine this whole time
I've been making pour-over coffee for about 6 months and kept getting bitter, slow drips that took 5 minutes. Last week I watched a video from a barista in Portland who said my grind should look like sea salt instead of powder. Has anyone else had that moment where a simple adjustment fixed everything?
3 comments
Log in to join the discussion
Log In3 Comments
verar211mo ago
Read online that coffee bloom time depends on roast level and freshness. Darker roasts need less time to bloom because they've already expanded more during roasting. Switched from a 45 second to a 30 second bloom on my dark roast beans and the flavor mellowed out a bunch.
2
abby_black1mo ago
That "already expanded more during roasting" honestly explains why my dark roast mornings got so much less bitter. Guess I'll apologize to my taste buds for subjecting them to 45 seconds of overblooming for way too long lol.
3
rowanellis1mo ago
Oh please. You're telling me a 15 second difference in bloom time is really the make or break for your entire coffee experience? I've been doing pourovers for years and I can promise you half the "bloom science" people obsess over is just placebo effect. I've accidentally let my kettle sit for two minutes while I got distracted by Twitter and guess what? Still tasted fine. Dark roast, light roast, whatever. The water temp and grind size matter way more than having a damn stopwatch for your bloom. Abby's "apologizing to her taste buds" is just dramatic internet nonsense honestly.
3