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Talking to a barista at a cupping made me question my whole pour over game
I went to a cupping at a local shop last weekend and this barista guy kept talking about how water chemistry matters more than the beans for flavor extraction. He pulled out a TDS meter and showed me my tap water was at like 250 ppm, and he said ideal is around 150. I mean, I've been obsessing over grind size and timing for two years, spent maybe $300 on a good grinder and scale, but never once thought about the actual water. He said even a cheap filter pitcher brings it down enough to notice, so I grabbed one on the way home. Yesterday I brewed with filtered water and the same beans tasted way less bitter and more sweet. Has anyone else had a moment where you realized you were ignoring a basic variable this whole time?
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