My pour-over routine changed after one rainy afternoon in Seattle

I used to just dump hot water over grounds and hope for the best, thought my V60 was fine. Then last month I was stuck inside during a downpour, had nothing to do, so I finally watched a video about bloom timing and water temperature. Turns out I was brewing at like 195 degrees when my beans needed closer to 205, and I was skipping the bloom entirely. First cup after I fixed that, the flavor was way brighter, almost fruity, and I could actually taste the chocolate notes the bag mentioned. I spent the next three days redoing every batch, same beans, same grinder, just changing that one step. My wife even said she noticed the difference and she drinks instant coffee half the time. Has anyone else had a single tweak that made their morning cup way better, or is my whole coffee life just a late bloomer situation?

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margaretramirez1mo ago

and honestly the bloom is the thing most people skip and it makes zero sense to me now because it takes like 30 seconds. I had the same wakeup call with my Kalita wave, thought I was doing fine until I actually weighed my water instead of eyeballing it. once I got the ratio dialed in it was night and day, so yeah you're not alone in the late bloomer club, better late than never right?

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nathan1001mo ago

Ha, better late than dead to the bloom club for sure! I read somewhere that skipping it is like pouring hot water on a dry sponge and expecting it to soak evenly, so I've been guilted into doing it every time now too. @margaretramirez, that weighing water thing got me too, once I stopped guessing it was a whole different cup.

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