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My pour over setup kept giving me sour coffee and I spent a whole weekend fixing it
So I got a new gooseneck kettle and a V60 last month, and every cup I made tasted really sour and thin, no matter what I tried. I watched a bunch of videos, changed my grind size like five times, and even bought a new bag of beans from a local roaster in Austin. The problem was my water... I was using filtered water from my fridge, but it turns out it was way too soft. My friend, who works at a coffee shop, came over and just said, 'Your water has no minerals, man.' I spent the rest of Saturday and Sunday reading about water recipes and mixing my own with baking soda and epsom salt. Finally got a decent cup on Sunday night. Has anyone else had to mess with their water to get their pour over right? What did you end up using?
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logan20521d ago
Guess we're all just amateur chemists now.
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the_harper21d ago
Oh man, water is the secret weapon. I went down that same rabbit hole last year. Started with the Third Wave Water packets, which are fine, but got tired of buying them. Now I just use a gallon of distilled from the grocery store and add a tiny pinch of both baking soda and magnesium sulfate. It sounds like a science project but it takes two minutes. The difference is insane, especially for light roasts. They go from tasting like sour lemon water to actually sweet and fruity.
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