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How can I improve my Pour-over? (piefed.social)
submitted 1 week ago* (last edited 1 week ago) by [M] to c/coffee@lemmy.world
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Currently I have a standard Melitta Filter and a standard water kettle. I have read and heard that the pouring speed makes a big difference for the result but I can't really control that very well with the spout of said kettle.

Currently the coffee tastes like a mix of under- and overextracted which is really confusing. I have tried different grind settings before but the issue persists.

Edit: The mix in over- and underextracted might also come from me not stirring before drinking the coffee.

Is there a way to improve this without getting a new kettle? What other things can I try?

Edit: I have now tried pouring with a Pyrex type measuring cup and it pours much better than the water kettle. Combined with stirring afterwards it noticeably improved the taste. The grinder I use is the Timemore C3 ESP pro.

Thanks everyone!

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[–] 4 points 1 week ago (1 child)

Taking a look at what Pyrex is available, Germany has the same "PYREX" versus "pyrex"problem. About 10 years ago private equity bought Pyrex and changed the glass formula which caused moderate temperature variation to break the glass. Think boiling temp to ambient temps.

The thing to look for is the logo. Before the buyout. Pyrex used all lowercase letters. After the buyout the logo changed to all capital letters. Lower case is the classic high durability pyrex.

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