Drip is a machine where you can’t really control much to begin with.
Pour over on the other hand: you can control the pours, temps, all the weights, time including the bloom time.
Use a goose neck kettle to control pour intensity. I also use a fake melodrip to reduce agitation.
I use two one minute blooms using 2x the grind weight. Then two or three pours of the balance of water with as little agitation as possible. Water temps are in the 93 to 95F range.
I’ve never felt that level of sensitivity for pourover. Curious why you say pourover does and drip doesn’t considering their similarities.
What’s your recipe?
Drip is a machine where you can’t really control much to begin with.
Pour over on the other hand: you can control the pours, temps, all the weights, time including the bloom time.
Use a goose neck kettle to control pour intensity. I also use a fake melodrip to reduce agitation.
I use two one minute blooms using 2x the grind weight. Then two or three pours of the balance of water with as little agitation as possible. Water temps are in the 93 to 95F range.