Quote:
Originally Posted by Fuzz
Oh, I know different brewers and brewing methods get different results, I had a crappy Cuisinart that didn't get hot enough too! But my Braun for $100 makes excellent coffee.
My question was more related to the different ways of pouring hot water in a pourover. Does a gooseneck kettle really make a better cup than pouring hot water in? Does blooming really provide any benefit? pre-wetting the filter? I dunno, it seems at that point you probably aren't able to taste the difference in a blind test. Diminishing returns.
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IMHO rapid fire:
Gooseneck in conical brewer - yes. due to varying coffee bed depths and water can "bypass" at the edges of the cone. So would want pouring accuracy.
pre-wet: Probably not. I can't tell any "papery taste" in the cup.
Bloom: I can taste the difference adjusting the size of the bloom, haven't done "sans-bloom".
Kettle Temperature: I would say minimal, but depends on flow rate and contact time with the grinds
Whether it's bloom, sans-bloom, pulse pour, continuous pour it is invariably adjusting of water flow rate through (and agitation) of the grinds, which ends up changing the taste in the cup.
Whether its "better"? who knows? It basically YMMV. I would say once you found your "preference" you want to be able to repeat it.