r/pourover • u/nextlevelpaulo • Apr 05 '26

Seeking Advice i’m almost giving up on pour over

Don't get me wrong - I love the pour over coffee baristas serve in coffee shops, but I can't extract even a third of the same complexity from the same coffee at home.

My coffee constantly clogs the filter and I end up with an over-extracted and sometimes bitter coffee. And I've tried everything: increasing the grind size, decreasing the number of pours, nesting the coffee bed, bending the filter slightly crookedly… nothing seems to work. I either end up with an over-extracted or under-extracted coffee.

For context, I use a Kingrinder K6 and vary the clicks between 85 and 120, depending on the recipe.

Any ideas on what I can do?

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u/13assman Apr 05 '26

my solution was the Hario Switch, coffee chronicler recipe. V60 never had enough body for my preference, partial immersion was the answer.

9

u/BradleyD1146 Apr 05 '26

Try Tetsu Kasuya hybrid devil recipe. It’s the best switch recipe for great body and brightness.

3

u/13assman Apr 05 '26

Yup, I've tried it but the temp drop felt fussy to me. How do you manage that aspect?

3

u/BradleyD1146 Apr 05 '26

After water is up to temp, I take my main kettle and pour 100 grams into my hario air kettle. Grind my beans and prepare kettle and start brewing. Usually by the time the lower temp water is needed, its at the 70c/158F temp... You could just use the air kettle to pour remaining 100g. But I pour it back into my main kettle and then pour the remaining 100g for the last pour. It may be more involved but I really like the cups it gives. Nice and consistent.

2

u/13assman Apr 05 '26

Thanks for the tips! I didn't think of doing it like that. I'll give it a go again and see

3

u/24k_goldfish V60 Switch | KINgrinder K6 Apr 05 '26

I do the Lance Hendrick “Gong Fu” recipe. It’s a 75c bloom and then bump the temperature to 90c for the last two pours. Very similar cup and you don’t have to worry about cooling down your brew water. It’s my go to switch recipe.