AI Coffee Clinic: Pour-Over Flavour Fixer
Is your coffee too sour, bitter, or astringent?
Select your tasting notes, and AI will prescribe a "Scientific Solution."
Pour-Over Coffee Troubleshooting & FAQ
Q1: Why is my pour-over coffee so sour?
Diagnosis: Sharp acidity usually indicates "Under-extraction". The hot water hasn't pulled out enough sugar and body to balance the fruit acids.
Solutions:
- Grind: Adjust 1-2 clicks finer to increase surface area.
- Temperature: Increase temp (92°C-95°C). Heat is the engine of chemical reactions.
- Technique: Extend the bloom time or use a multi-pour method (like 4:6) to extend contact time.
Q2: Why does my coffee taste dry (Astringent)?
Diagnosis: Astringency is a tactile sensation, not a taste. It's usually caused by "Fines clogging the filter" or "Under-ripe beans (Quakers)".
Solutions:
- Technique: Pour lower and gentler to avoid agitating the fines at the bottom.
- Gear: Switch to high-flow filters (e.g., Cafec T90).
- Temperature: Lower water temp to 88°C to reduce the extraction of long-chain tannins.
Q3: Why is it both Bitter and Sour? (Channeling)
Diagnosis: This is the tricky "Channeling". Water drilled holes through your coffee bed, causing some parts to over-extract (bitter) and others to under-extract (sour).
Solutions: Prioritize using a WDT Tool to declump, and use the "Excavation" technique (stirring the wet coffee bed gently) during the bloom.
Missing the right gear?
