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A barista in Seattle told me to stop swirling my pour-over right before the bloom.
I was at Victrola Coffee on 15th Avenue and she said my aggressive swirl was trapping bitter fines under the grounds, so now I just pour in a slow circle and let it sit for 45 seconds, which gives a much cleaner cup. Anyone have a different method for that first pour?
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amymiller1mo ago
Used to do a hard swirl myself until a barista in Portland said the same thing. The gentler pour really does make a difference.
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elliot_allen651mo agoMost Upvoted
Man, I feel that. I was swirling my pour-over like I was mixing paint for years. My coffee always tasted kinda bitter and thin. Tried the gentle pour last week and wow, the flavor got so much smoother. It's like the coffee just tastes more like itself, you know? That Portland barista was onto something.
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stellahayes1mo ago
My old swirl was so aggressive I think I was trying to aerate the beans back to life. It's wild how something as simple as not treating the grounds like a washing machine spin cycle can change everything. That bitter taste was just me beating up the coffee. Now I pour like I'm afraid of it, and it actually tastes like something worth drinking. Guess I owe my old mug an apology for all the abuse.
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