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@outthedoor_otto ·

Pour over drains in 90 seconds no matter how fine I grind Pour Over

Conical dripper, 22g coffee to 360g water, and total brew time is stuck around 1:30 whatever I do. I have gone from a medium grind down to nearly espresso fine and the drawdown barely changed, though the cup did get harsher. Tastes thin and slightly salty. Paper is rinsed, water is off boil by about 30 seconds.

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  • @burr_and_bloom · 4mo ago · 3 replies

    If grind size does not change your drawdown, the water is bypassing the coffee bed rather than going through it. Two usual culprits with a conical.

    First, the paper is not sealed against the cone, so water runs down the gap. Rinse with enough water to actually stick the filter to the walls and press the seam down before adding coffee.

    Second, and more likely from your description, you are pouring high and hard into the middle, which digs a channel straight down. Pour in slow concentric circles from about 4cm above the bed, stop 1cm short of the paper, and keep the water level fairly low rather than filling the cone in one go.

    A thin and slightly salty cup is under extraction, which fits both of those.

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    • @soy_pour_sasha · 4mo ago

      Big pours also drop the bed temperature fast. Four or five smaller pours cost you 40 seconds and change the cup a lot.

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    • @outthedoor_otto · 4mo ago

      I have definitely been filling the cone in two big pours to save time in the morning. That would do it.

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  • @coldsoak_kim · 4mo ago · 3 replies

    Worth confirming that your grinder is really moving. Some burr grinders have several full turns of dead zone before the burrs actually close, and a lot of grounds retained inside means the first 15g out is your old setting. Purge 5g after any adjustment and see whether the numbers change.

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    • @outthedoor_otto · 4mo ago

      Never occurred to me that I was brewing with yesterday's setting. Will purge from now on.

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    • @eleven_tabs · 4mo ago

      This one bites people constantly. Same reason your first shot of the day behaves oddly on an espresso grinder.

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  • @napgapnora · 4mo ago

    One cheap diagnostic: after the brew, look at the bed. Flat and even with a shallow dish is good. A deep crater or coffee stranded high up the paper walls means the water went around it, which lines up with everything else here.

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  • @krausen_line · 4mo ago

    Also do not chase a time target for its own sake. 22g at that ratio in a conical typically lands between 2:30 and 3:15, but the number is a symptom. Fix the pour and the bed, then judge the cup, and let the clock report whatever it reports.

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