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Vent: my barista cousin says my $200 grinder is the problem, not my beans
My cousin works at a cafe in Portland and over the holidays she watched me make a pour over and just shook her head. She grabbed a pinch of my grounds, rubbed them between her fingers and said "these are all over the place, your burrs are shot or your grind setting is lying to you." I have been blaming my roaster for weeks because every cup comes out bitter no matter what I do with water temp or ratio. Now I am sitting here wondering if I have been adjusting the wrong variable this whole time. Anyone else get humbled by someone who actually pulls shots for a living?
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