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Micromot@piefed.social

How can I improve my Pour-over? (piefed.social)

submitted 4 days ago* (last edited 3 days ago) by Micromot@piefed.social to c/coffee@lemmy.world

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Currently I have a standard Melitta Filter and a standard water kettle. I have read and heard that the pouring speed makes a big difference for the result but I can't really control that very well with the spout of said kettle.

Currently the coffee tastes like a mix of under- and overextracted which is really confusing. I have tried different grind settings before but the issue persists.

Edit: The mix in over- and underextracted might also come from me not stirring before drinking the coffee.

Is there a way to improve this without getting a new kettle? What other things can I try?

Edit: I have now tried pouring with a Pyrex type measuring cup and it pours much better than the water kettle. Combined with stirring afterwards it noticeably improved the taste. The grinder I use is the Timemore C3 ESP pro.

Thanks everyone!

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[–] cerebralhawks@lemmy.dbzer0.com 3 points 4 days ago (2 children)

I have the standard plastic Melitta pourover cone and I heat the water in a Pyrex. I'm also using Folgers (Colombian). I'm quite happy with my cups. I'd be curious what a coffee connoisseur thinks about it, but I've been doing it this way for years, this is how I take my coffee now. I'm not sure spending money to improve my coffee to the tastes of someone else would benefit me. (I don't only drink Folgers. I'm also fond of Eight O'Clock and Chock Full'o Nuts, both Colombian varieties.)

Anyway, I think the pour speed affects the strength by letting the grounds soak longer. My Melitta cone holds about six ounces, and I boil 12 ounces (and let it cool to around the ideal extraction temp, but, it's not a science). (And yes, I have enough grounds and a big enough cup to justify it.) So, that said, I could fill the cone with water, which shores the grounds up on the sides. What I prefer to do is pour around the edges, then swirl in, so the grounds are barely covered. Then, I just keep them wet, slowly pouring, so all the water is going through all those grounds. I definitely taste stronger coffee when I do it that way. But, if I'm going into work, I want a lighter coffee I can drink more quickly, so I will just pour faster.

[–] Micromot@piefed.social 2 points 4 days ago* (last edited 4 days ago) (1 children)

Do you just put the Pyrex in the microwave for heating?

Edit: I have tried the pyrex and it allows a much nicer and more controlled pour. Thank you very much

[–] cerebralhawks@lemmy.dbzer0.com 1 points 4 days ago (1 children)

Yeah, I do. 12 ounces gets 3 and a half minutes, though I typically do 333 so I don't have to move my finger as much.

There's also the "two Pyrexes" issue where if it's lowercase it's better or something like that, I forget. I think I have the worse version. Either way it works fine. You could use any old measuring cup that isn't metal (if you want to heat via microwave, I mean), but I like the glass/tempered glass one.

[–] Micromot@piefed.social 2 points 4 days ago (1 children)

I'm pretty sure we only have one kind of pyrex in Germany but I just used a similar measuring cup made by a different company.

Thank you very much, the coffee tastes noticeably better now.

[–] ChicoSuave@lemmy.world 4 points 4 days ago (1 children)

Taking a look at what Pyrex is available, Germany has the same "PYREX" versus "pyrex"problem. About 10 years ago private equity bought Pyrex and changed the glass formula which caused moderate temperature variation to break the glass. Think boiling temp to ambient temps.

The thing to look for is the logo. Before the buyout. Pyrex used all lowercase letters. After the buyout the logo changed to all capital letters. Lower case is the classic high durability pyrex.

[–] Micromot@piefed.social 1 points 4 days ago

Good to know, I haven't seen either around very often. But that might be my region.

[–] CapuccinoCoretto@lemmy.world 1 points 4 days ago

Folgers? Man, you gotta explore the world of beans more. I recommend Ethiopian, Jamaican Blue Mountain using light roasts.