Shoutout to the barista in Portland who called my pour-over method 'rushed'

I was making my morning coffee last week and a friend who works as a barista watched me pour. She said, 'You're going way too fast, you're not letting it bloom.' I was pouring the whole kettle in about 30 seconds. Now I wait a full minute after the first pour before I add the rest of the water. The flavor is much clearer, less bitter. Has anyone else had a simple tip that fixed a big flaw in their routine?

3 comments

3 Comments

reesemiller1mo ago

Ever notice how many things in life are just waiting for the right pause? Like @parker_park8 said, rushing the bloom makes dirt water. It's the same with bread dough, or letting a pan get hot before you add the oil, or even just taking a breath before you reply to a dumb text. We're all so trained to go fast that we skip the small, quiet steps that actually make stuff work right.

hannahw3023d ago

But do you ever notice how rushing your pour over isn't just about the coffee? My girlfriend does pottery and she told me the same thing about throwing clay. If you rush the centering phase, the whole piece wobbles and collapses. Same with letting sourdough starter rest between feedings. It's like the universe has one rule across everything. Wait for things to settle before you push them forward. Coffee, clay, dough. It's all just asking for patience.

parker_park81mo agoTop Commenter

Wait, you weren't letting it bloom at all? That's the best part. I used to just dump all the water in too, and my coffee tasted like dirt water. Someone told me to just wait after the first pour, and it was a total game changer. It feels slow, but that's the whole point. Your friend was totally right, lol.