Why A Gooseneck Kettle Is Key For Perfect Pour Over Coffee

If you’ve ever made pour-over coffee, you’re likely aware that the water you use, as well as its flow and temperature, can have a significant impact on the quality of your cup. According to Sunset, filtered water heated to approximately 200 degrees Fahrenheit should be used when preparing pour-over coffee. Pour-over coffee is made by combining freshly ground beans with the ideal amount of hot water.

But believe it or not, pour-over coffee involves more than just high-quality coffee and filtered hot water. Invest in the proper kettle if you want to make pour-over coffee at home that is comparable to that served in coffee shops. There’s a reason why many coffeehouses use gooseneck kettles to bring out all of the savory notes in a pour-over, so you should look for one.

According to Java Presse, the gooseneck kettle was designed for both tea and pour-over coffee, and the style gets its name from the “long, narrow spout” that resembles the bird’s neck. The kettle’s distinctive design was created to give the user complete control over the rate of water flow, making it the ideal tool for pour-over coffee. According to Sunset, the process of evenly saturating the soil is known as the bloom phase and is crucial to ensuring that the extraction process is as efficient as possible.

By pouring water evenly over the entire surface of the grounds, you ensure that the coffee will have the intended smooth flavor. According to Home Grounds, the slim and elongated spouts of gooseneck kettles allow the user to control the rate of water flow onto the coffee grounds. Consequently, the narrow spout of a gooseneck kettle will help you achieve an even pour and extraction, in addition to a flavorful pour-over.

Now that you know the secret to pour-over coffee perfection, taste the difference between a pour-over made with a gooseneck kettle and another style. Remember that the freshness of the ground beans, the quality and temperature of the water, and the temperature of the water all affect the outcome of a pour-over!

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