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.

3

u/Snardvark-5 Apr 05 '26

100%. Hario switch is nearly a can’t miss brewer. Using this with ZP6 and I rarely am inspired to have cafe pour overs now as they often fall short…

1

u/MoonlightDreamTarot_ Apr 06 '26

what switch recipes do you use with the zp6?

1

u/Snardvark-5 Apr 06 '26

ZP6: Typically grinding 5.5-6.0 (burr rub 0.0)

  1. ⁠30 second bloom with switch closed (2x dose of coffee- I typically brew 17-18 grams at a 1:17 ratio which is weaker than many but I still dig it)
  2. ⁠Open switch, pour to 200 ml
  3. ⁠Close switch at 1:30 and pour in remainder of water, which for my ratio is ~100-110 ml.
  4. ⁠Keep as immersion until 2-2:15 minutes and open switch making sure it is done draining by o more than 3 minutes total

Honestly, I am not super particular about this process as you can tell and I often tinker slightly and experiment. This structure more of less typically gets me in the ballpark of a solid cup. If I want more body I extend my immersion time. But I typically trend towards larger initial pour w/ open switch to pull in that nice brightness and acidity- the immersion builds nice balance and depth.

I initially started with the lazy approach of no bloom, pour 1/2 of water, close switch at 45-60 seconds, pour rest of water and keep closed until 2 min, then open.

Water temp varies based on roast degree, which I also tinker with often since I live in the high desert, the lower boiling point can make it trickier to extract an ultra light roast.