Comparatively, there isn’t a lot of content written on pouring techniques. I think part of the reason for that is it is a little bit of an ambiguous subject. Nearly everyone has their own method of doing a pour-over because everyone tastes and enjoys coffee a little differently. Nevertheless, every pouring technique falls into two basic categories: Pulse pouring and continuous pouring.
Here is a quick rundown on the pulse pouring technique as well as the continuous pouring technique.
First the Basics
Before I dive into the captivating minutia of pouring water onto a bed of coffee grounds, here are some things to keep in mind.
- This is not necessarily a beginner level concept. If you are just starting out, don’t let this post scare you off. Start at the beginning with Getting Started- Drip Brewing 101 to see how simple brewing better coffee can be. At the same time, just because you are a beginner doesn’t mean you can’t use some of these concepts and accelerate your progress.
- Gooseneck Kettles are not required but… very helpful. I wince at the thought of saying you need a gooseneck kettle to participate in the pouring technique adventure, so I won’t. There are many ways to get creative with your brewing techniques and I have heard of people using all sorts of devices for pouring. That being said, the bottom line is that an entry level gooseneck is really not that expensive. If you are serious about practicing your pour-over technique it is twenty-five dollars that is worth spending.