A barista in Chicago said my pour was too fast for the grind size

I was making a V60 at home and thought my method was fine, but she pointed out I was finishing in under two minutes with a medium-coarse grind. I slowed my pour way down to hit three minutes, and the flavor got way richer and sweeter. What's one piece of advice that fixed your brew?

2 comments

2 Comments

claireg814d ago

My old roommate swore by using a cheap kitchen scale for water weight. I finally tried it after months of guessing, and my morning cup got way more consistent overnight. It felt dumb to measure everything, but the numbers don't lie.

the_olivia4d ago

Honestly that's wild she could tell just by looking at you pour. Tbh I would have argued with her if some random barista tried to correct my home method. But ngl, the exact same thing happened to me. I was rushing my bloom phase and my coffee tasted super weak and sour. Slowing that first pour down to really let it sit for a full 45 seconds was a total game changer, made everything way more balanced.