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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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[–] 1 point 1 week ago

That piece of porcelain sucks up all the heat from your water. Invest in a cheap plastic V60. They cost just a few euros.

Get some decent paper filters for it. I would recommend Cafec ABACA (not the plus version!) but the Hario filters work fine as well.

Ideally you want to pour from a temperature controlled gooseneck kettle. That allows you to precisely control your pouring speed. They don’t have to be expensive. Alternatively you can get a Hario Drip Kettle Air for pouring.

And most importantly buy good coffee.

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