After some reading and inspiration from my local Roastary, Joe Bean, I decided to purchase my first pourover coffee equipment (Chemex, Hario Mill Grinder, and Hario Gooseneck).
That being said I am very new to the method and am attempting to translate my online research to practice. Turns out doing so is a bit more difficult than I anticipated... My first few pots have not turned out so well. They just don't taste good.
I know I can adjust grind and coffee/water ratio, but I/m finding I'm at a bit of a loss to diagnose my issue. Turns out I can't tell the difference between sour of bitter coffee. Seems like such a simple thing -- but I just can't come to a concrete conclusion. And since coffee beans are expensive I'd much rather not just shoot in the dark when making adjustments.
My question is this: is anyone aware of any methods to help people make taste distinctions between sour and bitter coffee? Would a possible method be making a small pot of coffee with a very coarse grind and another pot with very fine grind? That seems like the most obvious solution but again, I am naive to "good coffee" brewing. For all I know I could be doing something wrong with a coarse grind that still results in bitter coffee.
I appreciate your read and any advice that comes my way :)
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And this months question on coffee is... Is this all you need for great coffee? Let me know...
A good coffee maker: The best coffee maker in the world for the price?
A good frother: Frother
Great coffee: One of my favourites
And because you need coffee wherever you are: douself® Portable Stainless Steel Lightweight Wood Stove Solidified Alcohol Stove Outdoor Cooking Picnic BBQ Camping with Mesh Bag
via The Source of this good stuff If you need froth, you need this Bialetti Tuttocrema Frother
from The Source
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