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Barista at a Denver shop called me out on my pour technique after 2 years
She watched me do a bloom for 30 seconds, said 'that swirl pattern is doing nothing for your extraction,' then showed me her method on a spare portafilter, and honestly I've been getting way better crema ever since, has anyone else had a stranger just casually rewrite their whole routine?
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gibson.sean24d agoMost Upvoted
...so she just watched you for 30 seconds and nailed it? That's wild. I've had baristas give me side-eye for my grind size or whatever, but nobody's ever broken down my whole bloom swirl thing on the spot. Especially after two years of doing it the same way. Honestly, that would make me question every other habit I have in the morning, like am I also wiping my counter wrong?
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