Just started doing pourovers, but my drawdown time is at least a hundred years. Should I grind finer?
Just started doing pourovers, but my drawdown time is at least a hundred years. Should I grind finer?
by Thorinandco
5 Comments
Anomander
You’ve ground until it’s reduced to a fluid – technically -, you may have too fine a powder instead. Does it taste like tar? That’s a sign you’re too fine.
daddywombat
Grind *coarser* until the time decreases. Try timing it with the timer on your phone to dial it in.
[deleted]
[deleted]
joakims
You’re a man of dark roasts who likes his coffee black, I see. Pitch black. Nothing wrong with that.
Is there vacuum in the glass bell? That could be the reason for the century long drawdown. It’s a cool looking technique, but it’s just something the Japanese do for visual effect, the coffee tastes horrible.
5 Comments
You’ve ground until it’s reduced to a fluid – technically -, you may have too fine a powder instead. Does it taste like tar? That’s a sign you’re too fine.
Grind *coarser* until the time decreases. Try timing it with the timer on your phone to dial it in.
[deleted]
You’re a man of dark roasts who likes his coffee black, I see. Pitch black. Nothing wrong with that.
Is there vacuum in the glass bell? That could be the reason for the century long drawdown. It’s a cool looking technique, but it’s just something the Japanese do for visual effect, the coffee tastes horrible.
Well played, OP, well played.