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Question about that barista who called out my pour-over technique

A barista at Blue Bottle in SF straight up told me my water temp was too high after I bragged about my setup. Has anyone else had a coffee pro roast them in public and actually learn something from it?

2 comments

2 Comments

david1238d ago

I went to a tasting at Counter Culture Coffee in New York about five years ago, and the guy running it called me out for using water straight off a rolling boil. I felt pretty dumb at first, but he showed me how it was scalding the grounds and bringing out all the bitterness. That one tip changed everything for me, and now I always let my kettle sit for about 30 seconds after boiling before pouring. It really is one of those small things that makes a bigger difference than you'd expect.

adams.taylor1d ago

Damn, isn't it wild how one little thing like water temperature can make or break your whole morning cup? I've definitely been that guy burning the heck out of my grounds before I knew any better, guess I was just making expensive bitter soup back then. It's funny how you think you're doing everything right and then someone points out this tiny detail that changes everything. I still catch myself doing a rushed pour sometimes when I'm tired and immediately regret it, the coffee tastes like regret. But yeah, waiting those extra seconds is a total game changer, kind of like how I learned not to put my face directly over the steam wand at my local shop.