I’ve just reached the point where’d id say I have full control of the process (just bought a grinder, kettle has temp, I’ve got an accurate scale)
I’ve got a basic understanding of how for example water temp affects the taste, but not how to combine the right grind size with the right temp with the right beans at the right ratio
I do pourover
thank you all
I concur with @Broken_Monitor’s and @mipadaitu’s recommendations, but I might add, don’t overthink it, or wait to overthink it, anyway. I have been doing pourovers since before there was a YouTube circus about it; longer than Hoffmann has been publishing videos about it, anyway. In my early days I didn’t have a scale (I did have a gooseneck kettle and a terrible, cheap grinder). I brewed everything pretty much the same, in a way that is now generally understood to be wrong by the way. It was always good coffee.
Go get some pointers from Hoffmann and Hedrick by all means, but the main thing is, score some good coffee and don’t be overwhelmed.
100% this.
Coffee is very person dependent. Some people like the taste of coffee while others like the taste of milk and sugar.
Some people love it burnt while others like it bold.
I’ve been refining my way of making coffee for years, making small adjustments for what makes sense for me.
Learn the basics, iterate from there. Don’t be afraid of a bad cup of coffee because you’ve just learned how to make the next one better.
The only thing that really matters here is to find a bean you like the taste of. When you have that, you can’t really make a bad cup from it.
I think most of the techniques we read about in forums are for when you have a bean that is either OK or bad for you. At that point, you’ll appreciate the techniques to help elevate the coffee to something you find palatable
