Post By woodhouse
Pourover clogs up while pouring.
Whenever I try to do pourover at home, almost straight away it looks like finer grained coffee sediment seeps to the top, and forms a thick layer that essentially blocks water going through. (Does that make sense?). Is it correct to assume that this issue is mainly due to the grinder? Or are there other factors to consider? I have started doing pourover rather than french press as it means no sediment in the bottom. Yay.
The grinder I use is this. I assume it is reasonably ok as a grinder, but I could be wrong. (Excuse the Starbucks branding, I got it at a huge discount when I worked there many years ago now:
Why does the picture come out sideways when I upload it here? I don't know
Hey Josh, welcome! Hmm that is strange.. Am not sure what you mean about the sediment seeping to the top... it may be the bloom you're describing, when you first pour water on the grounds a sort expansion-looking thing that happens, but I would suggest that you may be grinding faaaar too finely if no water can get through.
Try grinding much coarser so the coffee grounds aren't so jam packed close together and see how that goes
hard to tell without pictures/video.
1. which pourover brewer?
2. what recipe?
3. what other brewing gear do you use?
if you're just starting out, this video is a good resource.
Im grinding at the coarsest setting on the grinder. Let me check out that video and see if I am missing something obvious. Thanks
Joshua, you mean sediment on the paper filter?
Well I am not sure why, I was just guessing. All I know is when I start the water is dripping through at a good speed, but very quickly it slows down to the point where its impossible to get water through unless I add a large layer of water on top. I have assumed it was the grinder creating small sediment but I could be wrong.
Originally Posted by marciomartignoni
These called fines really, if produced in large quantity, can reduce the flow of coffee. Try shifting to reduce the fines.
Wow, now I know they are called 'fines' there is a whole world of Google searching I can do using that keyword.
I don't stick to one favourite brand (I like anything that has a good amount of Kenya or Guatamala in it). I switched from a one from Axil Roasters which I quite enjoyed, to one from Disciple Roasters, and there are much less 'fines'—I am just not sure why. Actually the new coffee was running too fast, I have upped the quantity of beans to compensate.
(PS: I am not sure of the etiquette here, should we mention or censor which types of coffee we are using? Mod's feel free to amend if needed.)
I know exactly what you are describing (it sounds very much like fines as mentioned) and it usually happens for two reasons. The first is the grind is too fine, however you said that you are using the coarsest setting so im guessing its no that. The other reason is the grinder itself is not performing to a great level, this may be because the burrs have seen a lot of use and need replacing or the grinder just isn't up to the task.