Quote:
Originally Posted by tcpsoft
I've never though about pour over at home since going to the press but I'll have to try it now. When I was working in Chicago I stopped at Intelligencia for a cup and I swear the guy thought he was curing cancer or something (as focused as he was pouring the water over the grounds. ) Now I understand  |
Ha! when you start pouring your own coffee...you'll know why you need to be focused. It's about speed and coverage. Too fast and the water may seep through the sides and dilute the batch, too slow and the water isn't hot enough.
Read the link below and try to follow their direction. Also, be prepared with the exact water you need and use the right kettle. I don't use one of those goose neck ones, and it's a PITA. I splatter water a bit if someone is talking to me while I'm pouring...but the key is to get the pour done in about 3 minutes.
http://www.seriouseats.com/2014/06/m...re-timing.html