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

submitted 8 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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[–] Carrolade -1 points 8 months ago (2 children)

That does not make sense. Temperature and grind size cannot replicate the effect of gravitational sorting, where smaller objects settle beneath larger ones after agitating. It's why crumbs are at the bottom of a bag of potato chips and not mixed throughout.

Did you just make that up?

[–] evasive_chimpanzee 3 points 8 months ago (1 children)

Smaller bits of coffee settle from the suspension more slowly, though, so fines are on top

[–] Carrolade 1 points 8 months ago

Good point. They do stick to the filter more though.

[–] [email protected] 1 points 8 months ago (1 children)

Sure, not arguing that. I am arguing that unless you get lots of clogging due to the fines it doesn't matter.

[–] Carrolade 1 points 8 months ago

So, basically it doesn't matter unless it matters? Got it.