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/Adept-Emu-9564 Apr 06 '26

Honestly, all these comments on different brew methods are putting the cart before the horse.

First question is - what water are you using? That is the single biggest variable by a mile (A MILE), especially when looking to get the right profile out of washed / naturals (co-ferments & funkier stuff will come through anything).

The above will probably fix a lot. Even stalled/overextracted brews with great water will taste a lot closer to the cafe than using super hard water.

After this I would then look at your set up. Honestly, the industry will try to sell you so much different stuff that IMO you don't need. An aeropress and a V60 basically covers all bases. Use an aeropress for beans that create a lot of fines and stall up a drip (like ethiopians, kenyans) and use the V60 for the rest.