Question about a really bad brew day I had last Tuesday

Last Tuesday was just one of those days where everything went wrong with my morning coffee. I was trying out a new bag of beans from a local roaster in Austin, a light roast they said had notes of peach and honey. I ground them fresh with my hand grinder, but I think I went too fine. The pour over took forever to drip, like over 5 minutes, and the result was this bitter, sour mess that made me wince. I tried to fix it by adding a splash of milk, but it was too far gone. The whole thing put me in a grumpy mood before I even left the house. Has anyone else had a batch of beans that just refused to brew right no matter what you did?

3 comments

Log in to join the discussion

Log In

3 Comments

cameron5385mo ago

Remember my friend's coffee that tasted like burnt grass?

4

lindas305mo ago

Honestly, what was your water temp for that pour over?

1

loganthompson5mo ago

That "burnt grass" taste is a classic sign of over-extraction. I was just reading about how water that's too hot can pull out all the bitter, woody compounds from the grounds. For a light roast, you might need it near boiling, but for a darker roast, using water around 195 to 205 degrees can make a huge difference. It keeps it from getting those harsh, burnt notes.

4