Barista at a shop in Portland told me my pour-over method was attacking the beans

I was at this tiny shop on Division Street last month, one of those places with no menu, just a chalkboard. The barista watched me do my usual aggressive pour and shook his head, said I was literally tearing apart the coffee grounds. He showed me his way, just a slow steady spiral for like 3 minutes straight, and the cup actually tasted sweeter. Anyone else get roasted by a barista who ended up being right?

2 comments

2 Comments

danielgonzalez1mo ago

Wait, for 3 minutes straight? I mean, that sounds like forever just standing there pouring water. Idk, maybe it's just me but I can't imagine having that kind of patience with a pour-over. But if the coffee tasted sweeter, I guess the guy knew what he was talking about.

ivangrant1mo ago

Nah, 3 minutes is pretty standard for a good pour-over, the extraction just takes that long to get the sweetness out.