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My morning coffee ritual got flipped by a barista in Portland
I always ground my beans super fine thinking that meant stronger coffee, but last week a barista at a shop on SE Hawthorne told me to go coarser for my pour over. Tried it with the same 18g of beans and the cup came out way smoother, no bitter bite. Anyone else been doing a basic step wrong for years and just never questioned it?
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paul28620d ago
Grinding coarser just means you're under extracting. You lost the bitter bite because you lost half the flavor too. A good pour over can handle fine grinds if your water temp and pour are right.
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