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A roaster in Portland told me to stop fussing with my pour and just grind finer, and my cups got better in a week
I was at a small shop in Portland last month and mentioned my pour overs were coming out thin and sour. The guy behind the bar watched me make one and said my pour was fine, I just needed to go two clicks finer on my grinder, and honestly he was right. My cups got way sweeter by the next bag and I felt kind of dumb for blaming my kettle the whole time. Anyone else get a tip this simple that completely flipped how you brew?
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