Shoutout to the pour-over method I swore I'd never try

I used to just dump grounds in a Mr. Coffee machine and hit brew. Two years ago my buddy Mike from Portland made me taste his V60 pour-over and I got mad because it was way better. Now I spend 5 minutes every morning doing a slow spiral pour with water at exactly 200 degrees. Has anyone else caved and switched to a method they thought was pretentious?

3 comments

3 Comments

black.amy22h ago

Mike from Portland sounds like a menace and I mean that as a compliment. I was the same way, rolled my eyes at anyone with a gooseneck kettle and called it coffee snobbery. Then my sister gave me a cheap pour-over cone for Christmas and I tried it just to prove a point. That first cup was embarrassingly good and I had to admit I was wrong. Now I actually look forward to those 5 minutes in the morning, it's kind of meditative. The bloom phase thing still makes me laugh but I'll be darned if it doesn't make a difference.

skyler_mitchell1d ago

Laughed out loud at your buddy Mike making you taste his V60. That's exactly how it went down with my neighbor and his Chemex. I used to call that whole ritual "coffee cosplay" (still kinda do, honestly). Now I'm the guy with the gooseneck kettle and a scale measuring out 15 grams of beans like I'm performing surgery. Caught myself defending the "bloom phase" to my brother last week and had to take a long hard look in the mirror. It's a slippery slope from "I'll never do pour-over" to owning three different drippers for different roast levels.

jesse77322h ago

My coworker Dave was the biggest hater of pour-over coffee I ever met, called it "hipster water" every single day. Then he lost a bet and had to drink a cup I made with my V60, and the next morning he walked in carrying his own gooseneck kettle from Target with the price tag still on it.