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

submitted 1 year ago by AnonStoleMyPants@sopuli.xyz to c/coffee@lemmy.world

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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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[–] CrayonRosary@lemmy.world 0 points 1 year ago* (last edited 1 year ago) (1 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."

[–] Inconcinnity@lemmy.world 1 points 1 year ago

It's hilariously ironic that the example you use is the one guy using actual science. The OG with a caffeine analyser, refractometer, particle size analyser and who will strap temperature and pressure probes to anything and everything to measure how they perform.

If you haven't had the opportunity to try different coffees prepared different ways, then that's unfortunate for you. If you have and you can't taste the differences, maybe that's on you? The only people I've ever met with so little ability to distinguish tastes were smokers.