I've been trying to figure out why coffee brewed with commercial machines taste so damn good compared to what I do at home. Whenever I'm out and about I always take note of the machines that are used in the brewing and some examples are WMF 1500S, Thermoplan Black & White and Franke A1000.
I'm talking solely about black brewed coffee - no espressos or lattes. Whereas the coffee I get from these machines is aromatic and just the right amount of strong, the coffee I do at home is usually way too acidic and with a very long and overbearing aftertaste.
While I've certainly tasted bad coffee from these high-end machines it is never as bad as the coffee I do at home. I've tried researching how these machines work with the brew head and all but as I'm not an engineer I found that sorta stuff hard to understand.
What I've tried so far: - 6-7 grams of coffee per 100 ml water - Waiting 15-60 seconds after boil to allow water to cool down before pouring - Different types of beans, usually pretty expensive (locally roasted, organic, non-organic, dark, medium, light, etc) - Different ground levels for pour over - Different brewing times (1 - 4 min) - Probably a bunch of other stuff
My kit is: - Full Hario V60 pour over kit (w/ dripper, server, filters and kettle) - Melitta pour over dripper - Kitchen scale - Wilfa electric grinder (cleaned regularly) - Bodum french press - Good water source
The funny thing is that people seem to think that pour-over is better and more gourmet but I've found the case to be the opposite. I'm almost to the point where I'm thinking of buying an expensive fully automatic bean-to-cup machine... What do I do here guys? I'm very thankful for any insight into this matter!
TL;DR - title