Re: Twitter convo on pour-over stands
To borrow from JimSeven…I need more words:
Regarding Twitter convo on pour over stands b/w CoffeeGeek, SeanBonner, CoffeeAdventure, Jesse Raub and me:
Mark, I agree that if you’re weighing the resulting brew a few grams over may not make a big difference (5g = about .5 % extraction difference). However, unless you are just pulling the cup and letting the resulting brew drip on the counter or a different vessel, I would imagine that most people brew in a manner that much more than just a few grams at a time are in the cone and in contact with the coffee while brewing, so how can one brew like this repeatably?
One could probably slowly pulse pour and manage this by keeping the water level really low in the brewer. But for most people, I think this isn’t practical. Also, many respected cafes (Intelligentsia, to name a big one) have a “fill the Buono kettle to the top” policy in an effort to avoid rapid temperature loss, which surely does occur when you pre-weigh your water in the kettle and only fill it sometimes 1/3 or 1/2 way full.
These two reasons alone are enough for me not to like these pour over stands (although they are absolutely beautiful). Also, I think these stands just send the wrong message, and I’m tempted to turn around and walk out when I see them in cafes. As I’m sure you guys all agree, we need to be promoting the idea of weighing the water poured over for individualized, brew to order coffees. There’s no reason not to do this by simply resting our pour over vessels on top of a glass range server, a milk steaming pitcher, or a mug.
