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Anyone think that manual "pouring techniques" are mostly fluff? (sopuli.xyz)

submitted 7 months ago by [email protected] to c/coffee

51 comments fedilink hide all child comments

If you search YouTube for V60 brewing videos and guides you'll find about three billion different ones. Some with agitation, some without; pouring fast, in the middle, making circles; 40-60 or 30-70 or whatnot.

I always think to myself that they're mostly just fluff.

It all depends on grind size and temperature. Doesn't matter how you pour (well, within limits I would think) as long as you get your temps and grind right for the pouring technique you've chosen.

Admittedly, I haven't tried a ton of different ones, maybe three or four. But this is the feeling what I've got.

Maybe there are some edge cases, like Ethiopian coffees being more prone to clogging the filter so less agitation might be a good idea.

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[–] [email protected] 9 points 7 months ago

Disagree based on my chemex experience with large brews at least (4-6cup). I thought it was fluff too and just kinda winged it but kept getting weak sauce brews. I'm now timing my pours precisely and it's forcing me to have higher water volumes in the cone which is improving my extraction vs what I was drifting towards which was a pour and let soak through method. I've seen people say you have to even do it counterclockwise😂, so clearly some of the technique stuff is over the top, but timing is key at least for bigger brews.