Coffee

8356 readers

2 users here now

☕ - The hot beverage that powers the world!

Coffee gadgets - It's always great to learn about new gadgets. Please share your favorite hardware or full setups. It might inspire newcomers to experiment!

Local businesses - Please promote your local businesses. If you are not the owner of the business you are promoting, kindly ask the owner if it's okay. It would be great if the business has a physical store to include an exterior or interior shot.

founded 1 year ago

MODERATORS

martijn@lemmy.world

dannoffs@lemmy.sdf.org

Xariphon@kbin.social

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

submitted 7 months ago by AnonStoleMyPants@sopuli.xyz to c/coffee@lemmy.world

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.

(page 2) 1 comments

sorted by: hot top controversial new old

[–] CrayonRosary@lemmy.world -4 points 7 months ago* (last edited 7 months ago) (5 children)

It's all placebo effect. That James Hoffman guy is the worst. "In our taste tests..." Are your taste tests double blind? I highly doubt it.

"You gotta jiggle it three times after 36 seconds then add 13 drops of 210.3° water between the filter and the brewer. Equally spaced, of course."

The worst part is the pseudoscientific rationalization about what each step does to the final product.

"This step balances the acidity and oxygenation."

load more comments (5 replies)

load more comments