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enyantiomer
@enyantiomer

Interesting deep dive by aramse into the mechanics and variables of pour over brewing:


kukkurovaca
@kukkurovaca

okay now I'm mad about what happened to the TV show Falling Water again

Also: coffee people would presumably be scandalized by the fact that I've never actually used a kettle to make pourover coffee, I've literally only used thermoses. (I recommend this one)


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in reply to @kukkurovaca's post:

......what?

i get not wanting to buy an expensive gooseneck that's literally only good for making coffee, but why not just use a common electric kettle? they're inexpensive and super useful to have around in general.

oh, so you boil it in the kettle, transfer to the thermos, then pour over from the thermos?

i suppose that's a good option, but I guess this is why I'm happy sticking to an aeropress instead of doing pour over. any old kettle works just fine with it.

Yes (but the fun part about the Zojirushi is that the water's always ready to go, no need to wait for it to boil).

My method doesn't make sense at all, I certainly wouldn't tell anybody else to use this setup.

Also, probably objectively a regular non-electric pouring kettle would actually work better in most cases, because the heat retention on a thermos is actually probably too good for most coffees, resulting in overextraction during the later phases of the brew.

I should have just gotten one of the fun-colored Hario Air kettles when they were available.

True if the goal is to maximize heat. This is historically considered desirable for some coffees, especially ultralight roasts (and this is why I went for a thermos over a pouring kettle when I started doing pourovers).

However, for many coffees/brewing methods, a slightly lower temp is sometimes actually better, at least for many palates.

At this point, it seems like folks are somewhat split, even among the light roast enjoyers, on whether it's necessary/desirable to brew straight off boil.

It's also probably desirable, regardless, to have a declining temperature curve over the course of most brews, to avoid overextracting bitter compounds at the end. This is the part that my set up would be particularly bad for.

At this point I get results that suit me on most coffees I brew, so it's not an issue, but anyway this is why I would not recommend my setup to most other people. : )