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A barista in Portland said my pour overs tasted 'flat and rushed,' and I've been chasing that insult for 4 months
She was right, I was dumping the bloom water in 10 seconds and not giving the grounds any time to breathe. Now I let it sit for 45 seconds before the main pour, and my Ethiopian beans finally taste like the blueberry notes on the bag. Anyone else get humbled by a stranger behind the counter?
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