For all of my talk about simplicity, there is a distinction worth making: Simple isn't easy. Or at least, it isn't necessarily. A mile is a simple unit of measure, found on many roads, clearly marked. And yet running it, at full effort, is not at all easy.
This realization dawned on me this evening, as I struggled over a review. It's not up yet, obviously, nor will it be for a few days. This has nothing to do with the coffee itself, and everything to do with my preparing it. There's been some talk in the comments section, and on this blog in general, about pour over technique. Generally, I've been of the mind that it's best ignored.
But recent tastings are forcing me to reconsider this point. Trying the same bean, several different times, and getting a different cup can do that. It can make you question your technique, your equipment, and maybe, whether you're qualified to judge coffee at all. Anyone can write words on a free blog; who decided my opinion matters?
My confidence is not that eroded, it's worth noting. I'm quite good behind a bar, and I steam milk like a badass (insofar as that's possible) Still, if one is to review coffee, then one must also review the ways in which they make it. Right now, if I'm being perfectly honest, my pour over method isn't good enough; so any beans treated with it may not be done justice.
That said, I plan on fixing this. If that means abandoning the method in favor of a press pot, so be it; though I doubt anything that drastic will be required. Still, if I need a Hario V60, tell me. If a Chemex is needed, tell me that. Most of all, if there is anything resembling a definitive "how to do a pour over correctly, or at least, consistently" write-up, please do point it out.
I've never done a call for comments before, but consider this a first. In the meantime, I'll do some digging on my own.