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Can we talk about the 1 gram scale trick that finally fixed my pour over
Three weeks ago I was ready to give up on my Chemex because every cup came out sour and watery no matter what I did. A barista at the shop on Oak Street in Portland watched me complain for ten minutes and then asked if I was weighing my water or just eyeballing it. I admitted I was dumping water in by feel, and he told me to put the whole setup on a $15 kitchen scale and write down the numbers every single time. Turns out I was pouring 340 grams of water into 22 grams of coffee, which is way off from the 1 to 16 ratio I wanted. I switched to 22 grams of coffee and 352 grams of water, and the very next cup tasted like actual caramel instead of lemon water. Now I write every brew in a notebook with the time and weight, and I can finally taste what changed when I adjust the grind. Has anyone else kept a brew log like this, and do you track temperature too or just weight and time?
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