I started making pour-overs two weeks ago (I'm pretty much completely new to making coffee). I often refer to the PTs brewing guide to help me with ratios, and what order I need to do to make the optimum pour-overs but I still want knowledge and input from people who know more than me.
Such as:
What not to do to over extract or under extract
What goes on with the coffee, why temperature and timing is important, and other fun facts
How it takes before my grounds go bad
Do some coffee beans take longer to grind than others? I ask this because I have a hand grinder and I've worked with two kinds of beans. If it's not the beans, then it might be my grinder. (I know this question might not match the forum)
And whatever knowledge you would impart on on a beginner.
Thank you!
Replies