Pour Over tastes off? Here's how to fix it
I was at a friend's place last week, and he was struggling with his pour over. The coffee was not tasting how he likes it. He asked, "Why does my coffee taste so sour?"
That's when I realized - I've been writing about recipes and methods, but never really talked about the work that goes into fixing a bad cup.
So today is about diagnosis - How to fix your pour over when it doesn't taste right.
Core Issues
In my years of making pour overs, I've noticed most issues fall into three categories:
Sour - Coffee tastes acidic, sharp, maybe even lemony. This usually means under-extraction - you haven't pulled enough good stuff out of the beans.
Bitter - It's harsh, ashy, or leaves a dry feeling in your mouth. Classic over-extraction - you've pulled out too much, including the unpleasant compounds.
Weak - Watery, lacking body, forgettable. This one's tricky because it could be under-extraction or just wrong ratios.
And the fixes
Now for the fun part - how to fix these issues. I like to think of it as having a toolkit where each tool serves a specific purpose.
Grind Size
This is usually where I start because it's the easiest to adjust. When you grind your own coffee, you get control.
Going finer increases extraction. The water has more surface area to work with, pulling more flavors out. So if your coffee tastes sour, try clicking your grinder a notch or two finer.
Going coarser does the opposite. Less surface area means less extraction. Perfect for when things are getting too bitter.
On my Timemore C2, I usually work between 18-22 clicks. Light roasts sit around 18-19, mediums at 20, and darks at 21-24. But these are just starting points.
Temperature
Heat speeds up extraction. It's like the difference between making cold brew and hot coffee - same beans, drastically different extraction rates.
For light roasts, I push it to 94-96°C. They're dense and need that extra heat to open up. Dark roasts? They're already broken down from roasting, so 85-88°C works great.
Here's a neat trick I learned - if your grinder can't go fine enough for a light roast, bump up your water temperature by 2-3 degrees. It achieves a similar effect.
Pouring pattern
This one's subtle but powerful. How you pour affects which compounds get extracted when.
Your first 40% of water (in a 250g brew, that's 100g) controls the sweet-acid balance. When we divide this 40% into two: a bigger first pour emphasizes brightness and acidity. And a bigger second pour brings out more sweetness.
The remaining 60% controls body. More pours = heavier body. Fewer pours = lighter, tea-like cup.
Few Hacks
Over the years, I've collected some unconventional solutions that actually work.
Salt: A tiny pinch of salt can neutralize bitterness. I'm talking barely visible amounts - like three grains. It sounds bizarre but the science checks out. Salt blocks bitter receptors on your tongue.
Stirring Blooms: Some people swear by stirring the bloom. Others say never touch it. I've found that a gentle stir can help with channeling issues, especially with darker roasts that tend to dome up.
Lower Temperature in the last half: If you're getting both sour AND bitter notes (yes, it happens), try starting with hot water for the bloom, then dropping 5-10 degrees for the remaining pours. You extract acids first, then ease off before the bitter compounds come out.
My Diagnostic Process
When I'm dialing in a new coffee, here's my approach:
Start with the base recipe (15g coffee, 250g water, medium grind)
Taste and identify the main issue
Make ONE adjustment at a time
Taste again
Repeat until happy
The key is changing only one variable. Otherwise, you're shooting in the dark.
I keep notes, vigorously. You can start with "Salawara Estate Washed, 19 clicks, 94°C, still sour" or "Salawara Estate Washed, 21 clicks, 88°C, perfect." These notes become gold when you buy the same coffee again, or even if you want to repeat a perfect brew few days later.
Look, not every cup will be perfect. I've been doing this for years and I still mess up.
But that's part of the journey. Each "failed" cup teaches you something. And honestly? Even my worst pour over beats instant coffee any day.
Next time your pour over doesn't taste right, don't just suffer through it or throw it away. See what can be fixed.
So friend, what's your most common pour over problem? And have you tried any weird fixes that actually worked? I'm always looking for new tricks to add to the toolkit.
That’s all I have. Have a caffeinated weekend.
See you.
Keep on brewing!