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Micromot@piefed.social

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

submitted 2 weeks ago* (last edited 2 weeks 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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[–] dregan@lemmy.world 5 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

In my experience, porcelain filters are unsuited for coffee extraction. They allow water to pass way too slowly and the pores get clogged making them even slower. Get something that allows you to use a standard paper filter. Also, make sure the water is boiling and stays boiling. A long neck kettle will help, but isn't strictly necessary. The grinder you use is probably the most important part, you didn't mention that. Stirring is necessary.

[–] DocMcStuffin@lemmy.world 12 points 2 weeks ago (1 children)

James Hoffmann recommends decreasing the temperature the darker the roast.

Very light roasts: 95-100°C
Light roasts: 92-100°C
Medium roasts: 85-95°C
Medium-dark roasts: 80-90°C
Dark roasts: 80-85°C

[–] dregan@lemmy.world 4 points 2 weeks ago

☝️ I forgot that people enjoy pour over with beans other than light 😂.

[–] Micromot@piefed.social 6 points 2 weeks ago (2 children)

By porcelain I meant the melitta type thing. It is the holder for paper filters. My grinder is the Timemore C3 ESP pro.

[–] dregan@lemmy.world 6 points 2 weeks ago* (last edited 2 weeks ago)

Ah, that's much better then, those porcelain filters suck. Your grinder is fine, should be able to make delicious coffee. I'd recommend focusing on grind setting to make sure that you are hitting your time targets, and using very hot water. James Hoffman has some good videos on pourover techniques that would be worth watching. I think he even has one about using kettles without a long neck. Also, make sure your beans are fresh and high quality.

[–] BorgDrone@feddit.nl 2 points 2 weeks ago

That piece of porcelain sucks up all the heat from your water. Invest in a cheap plastic V60. They cost just a few euros.

Get some decent paper filters for it. I would recommend Cafec ABACA (not the plus version!) but the Hario filters work fine as well.

Ideally you want to pour from a temperature controlled gooseneck kettle. That allows you to precisely control your pouring speed. They don’t have to be expensive. Alternatively you can get a Hario Drip Kettle Air for pouring.

And most importantly buy good coffee.