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Guy at the roastery counter in Columbus said my pour over tasted "hollow" and told me to fix one thing
I've been brewing the same Ethiopian natural every morning for about 2 months and thought I had it nailed until the guy at the counter in Columbus tried a cup and said it tasted hollow in the middle. He said my water was too soft and to try adding a pinch of epsom salt to my kettle, which sounded like nonsense but honestly the next cup had way more body. Has anyone else messed with water minerals like this, and how much do you actually add so it doesn't taste salty?
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