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A barista in Austin converted me to pour over, finally
I was a diehard french press guy for like 8 years. Too much sludge, always bitter at the end of the cup. Then last month I sat at this tiny counter place off South Congress and the barista handed me a tasting cup before even making my order. It was a Kenyan roast, no milk, and it tasted like berries. I asked what they did different and they showed me the whole pour over routine with a gooseneck kettle. Took me 2 weeks of practice at home but now I get why people obsess over the bloom. Anyone else switch methods after one random cafe visit, or am I just late to this party?
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