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Pteraluna
26
Oct 24, 2017
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What is considered a good pour-over? Is there one that doesn't leave an acidic sour aftertaste?
Oct 24, 2017
Dr.McCoy
345
Oct 25, 2017
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PteralunaWhat beans are you using? Typically you need to up the ratio on acidic coffees to balance the profile - though there are exceptions.
Oct 25, 2017
Pteraluna
26
Oct 25, 2017
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Thanks for your insight! I've been ordering them from cafés which to this date I've not tasted anything I like. More explanation in the comment below Dr.McCoy.
Oct 25, 2017
Pteraluna
26
Oct 25, 2017
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Dr.McCoyKind of embarrassed to admit that other than using my siphon, I haven't tried making my own pour-over; only ordered it at cafés. That being said, I never quite understood the appeal to it since the ones I've had were always sour and not tasty. The beans I've seen them use were from Ethiopia, Kenya, and Brazil. Though the African beans should had been a more earthy and nutty aroma, it didn't taste very good as a pour over and I'm wondering what are some foolproof beans I can order at the café?
Oct 25, 2017
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