Fix your pourover | Lakshya Khera

Pourover

I started my coffee journey with a cheap hand grinder and a Hario v60.

Today I have bunch of tools and I still use same v60.

Earlier when I started the coffee used to taste like coffee now I can differentiate body, notes and acidity.

I can help you to do as well…

There are certains pointers which you need to understand to improve or upgrade your pourover experience.

Coffee
- Just like your ex love partner some coffee are not fixable, no matter what you do a bad coffee can’t be brewed well.
- Move on and invest in fresh coffee, fine any roasters available nearby and get a fresh bag of beans.
- Understanding choosing coffee is like dating, sometimes good and sometimes bad, based on coffee you might have to tweak your recipe. You can’t be same with everyone.
Grinder
- No ground coffee please as it gets stale quickly, if you don’t want to invest in a grinder now, get them grinded in person so atleast your coffee has more shelf life.
- Invest in a good grinder. I don’t mean to giveaway all your life savings but get a decent grinder, eg: Timemore C2
Water temperature
- As mentioned it depends on the coffee, usually I brew between 90-94c for most of the coffee.
- I personally love fermented/naturals coffee so I need to brew at higher temperature.
- Understand this:
  - Washed coffee are easier to extract than naturals so it requires lesser temperature.
Pourover type
- With the market expanding you can new versions of Pourovers. Some has flow controls, different shapes, different materials and pattern.
- But you’re good with the most basic one in my opinion.
- If you want to get a new pourover, you can check out Somethings Brewing with code brewedsneakers.
Ratio
- Imo, Ive been very happy with 1:16 usually, sometimes in case more naturals/fermentated coffee I went till 1:18.

At the end of the day, it’s you and your rabbit hole to dive into.

But I can share my general recipe.

Happy brewing !