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Stop ruining your coffee with these 7 tips

BECOME THE BEST BARISTA

By Angela Garrity, Guest Blogger

Enjoying pour-over coffee is an art but ruining it before the magic can meet the mouth is common if you are not careful. Make sure to stay mindful and avoid a few mishaps before you pour one out in the morning, or anytime, for that matter.

Gear Patrol listed 7 Ways You’re Ruining Your Pour-Over Coffee, so take these into consideration before you inadvertently compromise the next cup.

  • Using water that’s too hot – Water that is too hot can burn the coffee grounds and make the flavor come through as burnt. Keep an eye on the water kettle and stay between 195°F and 205°F, per the Specialty Coffee Association’s recommended pour-over protocols.
  • Using the wrong size of grind – An optimal grind will appear like rough sand, but not taste like one. A medium-course grind is ideal here.
  • Rinse the filter – That paper filter can leave a paper taste lingering if it’s not rinsed first. Before pouring water to grind, place the filter in the dripper, pour over hot water, and dump out the water that falls through. 
  • Cold container brewing – Bring the carafe up to temperature to keep the coffee hotter longer, unless you’re going for lukewarm coffee. Brewing hot coffee straight into a cold carafe will guarantee lukewarm coffee just in time for drinking. Bleh.
  • Bloom those grounds – Don’t go all in and just pour hot water straight onto the beans, and the carbon dioxide bubbles coming out of the coffee will prevent water from getting to the grounds to extract properly. Blooming is a must for great flavor to flourish. To bloom, pour double the volume of water to coffee grounds to let the gases in the coffee release.
  • Missing the bed – Waking up is hard enough in the morning, but when you’re pouring water over the coffee grounds, make sure you’re actually hitting the coffee bed. As the water level drops and coffee grounds stick to the sides of the filter, don’t be tempted to aim the water kettle at the grounds clinging onto the edges of the filter – leave those side clingers alone. Any water that hits the side of the filter — or brewer — may slide straight down the side of the brewer into the brewed coffee below, making for a severely watered-down pot of coffee.
  • Grinding beans too early – Grind the beans right before brewing, as oxygen is a coffee bean’s arch enemy. Don’t expose the grind to aggressive oxidation and off-gassing, until ready to brew. Store whole beans in an airtight container to keep them as fresh as possible, too.

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