Hiring a "consultant" to taste and diagnose my pour over - Page 2

Coffee preparation techniques besides espresso like pourover.
Ben Z.
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#11: Post by Ben Z. »

I'm sure it's something you considered, but is there a chance you've exceeded the 9000 cup lifetime flavor limit?

Drewskie (original poster)
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#12: Post by Drewskie (original poster) »

Where can I learn more about how to do the salami brew? I should probably just Google it, right?

ojt
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#13: Post by ojt »

Just brew straight into cups, and switch the brewer between cups between pours. Three pours, three cups, and so on.
Osku

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pGolay
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#14: Post by pGolay »

FWIW, I find I tend, over time, to slowly increase the amount of coffee I use (because I am not weighing every time I make coffee, I have a 'by-eye' mark that gets me close without the faff of weighing). When I notice, once in a while, that it does not taste so good, I check and when I bring it back into the 'range' (~65g per 1000 of water) it all works better again.

Still not weighing though. =)
-PG

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RTOBarista
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#15: Post by RTOBarista »

I would recommend Daniel at Klatch coffee in Redondo Beach. I did a private lesson to appreciate tasting at the Shop. He will come to your home. He recently came up as finalist in pour over at coffee meeting in Portland.

Drewskie (original poster)
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#16: Post by Drewskie (original poster) »

Ben Z. wrote:I'm sure it's something you considered, but is there a chance you've exceeded the 9000 cup lifetime flavor limit?
I actually have thought about that, or that I simply just ruined my pallate.

skink91
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#17: Post by skink91 replying to Drewskie »

You never answered my original response... have you gone to a respected coffee shop for a coffee yet to see if you no longer enjoy coffee? Seems like the easiest solution that you are ignoring unless I am missing something.

portamento
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#18: Post by portamento »

If you think back to when you last had a pourover or filter coffee that excited you (maybe this was at a cafe), what did it taste like? In other words, what kind of flavors are you chasing?

What coffees/roasters are you brewing now?
Ryan

Drewskie (original poster)
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#19: Post by Drewskie (original poster) »

skink91 wrote:You never answered my original response... have you gone to a respected coffee shop for a coffee yet to see if you no longer enjoy coffee? Seems like the easiest solution that you are ignoring unless I am missing something.
I sort of did . Went to a shop but supposedly their Kettle was broken so we had to get a drip coffee. It was definitely nothing special, but had more flavor than the coffee I make at home.
I'm not sure if I mentioned it, but there's a definite reason I'm not going to a coffee shop, not that I'm being stubborn.

Drewskie (original poster)
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#20: Post by Drewskie (original poster) »

portamento wrote:If you think back to when you last had a pourover or filter coffee that excited you (maybe this was at a cafe), what did it taste like? In other words, what kind of flavors are you chasing?

What coffees/roasters are you brewing now?
It's honestly been so long that I can't remember. But.... For probably 7 years or so I was making excellent pour overs daily. At the time, I could tell what was wrong by simply tasting the coffee, whether it was a little over extracted, under extracted, water wasn't hot enough, etc. I was able to tweak it the following day and make a good cup. Now though, no matter what I change it's just blend and boring.
I work at a grocery store with a very high quality coffee selection and I mostly drink sample bags from the roasters, some of which are considered the best roasters in LA, so I really don't think it's the coffee although it's possible.