Visited Glitch, had two pour-over coffees and one iced latte. While the iced latte was miles better than any espresso i’ve made, what really blew my mind was the pour-over coffee; never knew it could be so aromatic with such clean, fruity flavor, to the point it was almost like a tea.
It leads me to ask a question: is that result achievable with Espresso? Or should I consider switching to pour-over to chase those results?
Thanks
by RamzaHyena
7 Comments
I can’t wait to try the 3rd one. Looks amazing.
I’ve pulled some very fruity shots with light roasts (for americano), but never been able to match a pour over in terms of smoothness. That’s just me and my deficiencies and equipment though.
was this at the ginza location?
You cannot get the same tea-like body and flavours with espresso simply due to how it’s made. The high pressure will generally result in a thicker and harsher extraction.
I’ve gotten similar with low pressure extractions possible with a Flair, such as a blooming shot (2-3 bar all the way), or even the purge shot – which is technically the purging of the remaining water from the Flair’s chamber after the primary espresso is made. Similar, but not the same.
Good news is pourovers are easy to get into, you will need to buy a gooseneck kettle, but a simple plastic V60 is cheap and as good as any.
There are some options for cleaner, fruity espresso drinks. In the nordics the “turboshot” is quite popular for light roasts – using a 1:3-ish ratio and extraction times around 15 seconds often at around 6-7 bars of pressure. It will still be closer to an espresso than Pour-over but a fun cup profile to play around with
I’d recommend getting a hario switch and experimenting a bit.
I’m going to Japan in November and I can’t wait to try this place