So I’d been diligently testing different grind sizes and temperatures when making my pourover coffee (it’s fun, makes it like a science experiment), but had completely neglected looking into how I should be pouring. Well, to be honest, I had Googled it at one point and watched a video, but when I’m half asleep in the morning I just want to heap the thing up with hot water and not think too much about it.
Until I decided to give it another go and followed James Hoffman’s V60 technique and I could actually taste the difference. One of the things he does is pick up the dripper and shake it a little bit.
When I finished the pour over, I was surprised by how the bed of grinds looks completely different - it’s very smooth and flat with little divots throughout. I assume that’s a good thing - a lot of my previous pour overs would look quite messy afterwards.
Leave a comment