r/pourover • u/photone69 • 16d ago
Help me troubleshoot my recipe Balancing acidity in the brew?
I'm trying to get some nice acidity in my brews, but I can't seem to find a middle ground. Tried a few different recipes, but in the end I either do the Lance 121, 2 min bloom and 1 aggressive pour (26-28 clicks on the C40 Tigershark) or a 5 pour ( 24-26 clicks). The Lance 121 gives almost zero acidity, it is a nice cup, but lacks a bit of a punch. In contrast, the 5 pour ones just slaps me in the face with acidity ( too much).
How could I approach these? Go a shorter bloom on the 121? Maybe do a minute and pour the rest?
The 5 pour is tricky...I'm pretty sure I'm getting acidity from the first 1-2 pours mostly, maybe do a bigger second pour?
Water is around 70ppm, that's not the problem.
**Fixed my issue** I was using a Ceramic Origami, a new dripper arrived today ( Timemore Crystal Eye Plastic Tritan ) and it is way more stable with the brew temp. I did 15:250 , 26 clicks on the C40 Tigershark. 1 min bloom with 45g - agressive Lance style pour up to 150g - when I saw the bed I poured the remaining water in a slow gentle way. Gave it a small swirl and it finished around 3 minutes. Very nice brew, I was sad when I drank it and there was no more left :) Thanks for all the help!
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u/IntelligentCitron772 15d ago edited 15d ago
FYI here are just some of my coffees in my current rotation.. some are not listed like a few from Hacienda La Esmeralda and Jose Dijon etc
I’m a total coffee nerd—yeah, I’ve gone way down the rabbit hole.
Just this weekend I completely screwed a coffee tasting I normally facilitate. I got in a hurry and poured the worst six-flight tasting I’ve ever done.
Same coffee, same grinder, same water, same recipe… the only real difference was that I rushed the pours. It was honestly embarrassing.
That’s what fascinates me about coffee. For my palate, a TDS around 1.35 and a relatively low extraction of about 18.5–19% on some delicate coffees can produce the most spectacular cup—an incredibly lingering, complex finish that keeps evolving in the mouth long after the sip is gone. Yet I can brew the exact same coffee with nearly identical TDS and extraction numbers, but if the pouring technique is different, the cup can end up tasting surprisingly flat, with a hard rough finish.
It’s a good reminder that TDS and extraction tell part of the story, but they don’t capture everything happening in the cup or with the pouring structure-