35
My barista friend insisted I should never stir my pour-over...
I've been making pour-over coffee at home for about a year, and my friend who works at a shop in Austin told me to just let it bloom and drain without touching it. He said stirring would mess up the extraction and make it bitter. I followed that advice for months, but my coffee always tasted a bit weak and sour. Last month, I watched a video from a roaster in Portland where they gently stirred the slurry after the bloom. I tried it with my usual beans, using a small spoon to stir for just 5 seconds. The difference was huge... the sourness was gone and the flavor was much fuller. I guess his rule was right for his shop's specific method, but wrong for my setup at home. Has anyone else found that a hard coffee rule just didn't work for them?
2 comments
Log in to join the discussion
Log In2 Comments
sageallen13d ago
Coffee rules are more like guidelines for a specific setup. Your grinder and water probably need that stir to get even extraction. The key is just trying stuff to see what works for your own kitchen.
1
dakota_taylor3912d ago
Totally agree! I used to follow recipes exactly and my coffee was always just okay. Once I started messing with the steps for my own gear, it got way better. It's all about tweaking things for your own setup.
3