Loading…
5
Took me 3 weeks to figure out my tap water was ruining my pour over
I kept getting this flat, chalky taste no matter what beans I bought or how I adjusted my grind, and I blamed my grinder for way too long. Turns out my tap water in Denver is hard enough that it was killing the flavor, and switching to a $2 gallon of distilled water with some minerals fixed it in one cup. Anyone else go down a water rabbit hole before they touched their gear?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.