Okay, here’s my blog post about my “Pour Home” experience:
So, I decided to get into this whole “pour over” coffee thing. I’d seen it all over Instagram, and it looked kinda fancy, you know? Like, more sophisticated than my usual drip machine routine. I figured, “Why not? Let’s give it a shot.”
Getting Started
First, I needed the gear. I didn’t want to spend a ton of money, so I just grabbed a basic ceramic dripper and some paper filters. I already had a gooseneck kettle – I use it for tea sometimes – so I figured that would work. I also picked up some freshly roasted beans from a local coffee shop. The guy there told me they were “medium roast” with “notes of chocolate and caramel.” Sounded good to me!
The First Attempt
My first try was… a mess. Seriously. I watched a couple of videos online, but I guess I didn’t really pay attention. I just dumped the grounds in the filter, poured the water over it like I was watering a plant, and hoped for the best.
- The water went everywhere.
- The coffee brewed way too fast.
- It tasted weak and kinda sour.
Definitely not the “chocolate and caramel” experience I was promised.
Figuring It Out (Slowly)
Okay, so clearly, I needed to do some more research. I read a few more articles, watched some more videos, and realized I was doing a bunch of things wrong. Here’s what I learned:
- The Grind: I needed a coarser grind. My cheap blade grinder was making the coffee too fine, which was causing the water to flow through too quickly.
- The Bloom: Apparently, you’re supposed to “bloom” the coffee first. This means pouring just a little bit of hot water over the grounds and letting it sit for 30 seconds. This helps release the gases and makes the coffee taste better.
- The Pour: You’re supposed to pour the water slowly, in a circular motion, and not all at once. This helps to evenly saturate the grounds.
Getting Better
I bought one of those hand-cranked burr grinders that I could get a more consistent, coarser grind. I also started paying more attention to the water temperature. I didn’t have a thermometer, so I just let the water sit for a minute or two after it boiled.
My next few attempts were much better. I got the hang of the blooming and the slow, circular pour. The coffee was stronger, less sour, and actually tasted pretty good! I still wasn’t getting those fancy “chocolate and caramel” notes, but it was definitely an improvement.
Still Learning
I’m still figuring things out. It’s definitely a process, and it takes a little more time and effort than just pressing a button on a coffee maker. But, it’s also kinda fun. It feels like a little ritual, and I’m enjoying the challenge of trying to make the perfect cup. I might even invest in a coffee * maybe try out some new beans.
