Finally dialed in my pour over after 14 tries with this local roast

I picked up a bag from that new roaster on 5th street and kept getting this bitter, muddy cup no matter what I did, then I realized my water temp was sitting at 205 when it needed to be around 195 for this bean. Switched to a slower pour with a 30 second bloom and hit the sweet spot this morning, has anyone else had to drop temp that much for a lighter roast?

1 comments

1 Comment

janac591d agoMost Upvoted

205 to 195 is a big jump but that sounds about right for some of these lighter roasts. I had a similar issue with a natural Ethiopian last month, dropped mine to 197 and it cleaned right up. Water temp really does make or break the cup.