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

submitted 8 months ago by [email protected] to c/[email protected]

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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] 6 points 8 months ago

My coffee brewing journey has been long and varied over the last 25-30 years. From drip to French press; moka pots to aeropress; percolators to espresso machines.

The last segment was me experimenting with pouring techniques and coming to the conclusion that as long as I have decent beens and a decent grinder, the nuance of the details beyond that aren’t actually that important to me. I might be able to tell the difference between one pouring method versus another but not without having both cups side by side, and as I get older, I just don’t have the capacity to process that much caffeine anymore. And if I’m not planning to drink to cups at a time, what difference could it make?

I’ve settled on an automatic drip (Moccamaster) machine for its simplicity of setup and cleanup of a multi cup pot of coffee.

It’s basically just a lazy pour over anyway ¯\_(ツ)_/¯