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Rant: My pour over went from 4 minutes to 7 minutes and the taste fell off a cliff
Three weeks ago I ran out of my usual medium roast and grabbed a bag of dark roast from the shop on 5th, and that is when the trouble started. My normal pour over is a 22 gram dose, 350 grams of water, done in about 3:45, and it has been solid for two winters straight. But with this dark roast the bed kept choking up and the drawdown crawled past 7 minutes, and by the time it finished the cup tasted flat and slightly bitter, like wet cardboard with a hint of ash. Last Tuesday I switched back to my old beans to check if it was the grind or the water, and it ran fine again, so it is the roast, not me. Now I am stuck deciding if I drop my water temp to 195 and grind coarser just for this one bag, or if I stop buying dark roasts for pour over altogether. What temp and grind are you all running for darker beans, because I am not about to waste 12 bucks on a bag that brews like mud.
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