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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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[–] Evkob@lemmy.ca 6 points 4 days ago (1 children)

A mix of over and under extraction could be a couple of things, but IMO the most likely culprits are either inconsistency in the grind or pouring technique.

If you have a mix of really fine and coarser particles in your grounds, that'll definitely cause these problems. If you're grinding at home, you can try getting some beans ground for pourover from a café to see if your grinder has this issue.

As for ensuring your pour is giving you an even extraction; start from the centre, pouring in a spiral until you reach the edge, making sure to water all the grounds. You can also give your pourover a swirl during the brew, I tend to do one right after pouring the water for the bloom, and one after my last pour.

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

I honestly prefer not stirring the coffee afterwards. I like the slightly different notes on the first sip vs the last, but maybe I'm a weirdo.

[–] Micromot@piefed.social 2 points 4 days ago

From what I tried now it was a combination of pouring technique and the absence of stirring that lead to this taste. I have now tried a pyrex for pouring like another person suggested, which worked very well.