I am preparing to practice hand brewing. What kind of pour over kettle is better?
I saw some people is using different kettles other than gooseneck kettle, but I don't know why.

https://prima-coffee.com/blog/compariso ... ng-kettles Here is a little comparison.

Most any gooseneck will be good. Brewing larger volumes you'll want a larger Kettle obviously(700ml Chemex). Size, Temperature Control(if electric), and Flow Rate are pretty much the only factors unless youre picky about looks and feel. I use Bonavita, but also enjoy Hario at friends houses too

I put too much stock in flow rate when I started pour overs. I think any small spouted goose neck will give you plenty of control. Next time I would buy stainless steel instead of copper.

Tonybaby wrote:I am preparing to practice hand brewing. What kind of pour over kettle is better?
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Takahiro is the top of the line. https://prima-coffee.com/equipment/takahiro/kettle

We have done "pour-offs" in my home. The Takahiro has the finest pour (and even drip) control of any kettle out there. I would disagree with the other poster that any goose neck kettle offers sufficient control. The Hario was "first to market" and I was initially satisfied with it. When other kettles hit the market, I found that narrower tipped kettles offered better control and better cups. We each will differ on our opinion of that.

I use a 1.6L Tiamo kettle.(http://eng.tiamo-cafe.com.tw/ec99/eshop ... qzJgtBunIV). I like both the volume and the tip control it offers for pouring 1L in a Chemex/KONE arrangement. I have a Paico as a backup when we have events at our home (http://www.ebay.com/itm/Stainless-Steel ... 4d2529eb76).

Good thread already on H-B here: Need a Pouring Kettle Recommendation

I had to jam some stuff into my hario spout to slow the flow down enough to be happy on my v60 #1. With larger size v60 it would work well, a thinner tip would also give better placement, but for larger batches the hario should do great stock.

The brew method you use will affect how much control you'll need from your kettle, I gave up on the V60-01 in favor of more forgiving methods at work.

So, Chris what are you using now that is 'more forgiving'? I'd love to have something I could set up 2 or 3 of on the counter and do pourover comparisons, but my last pourover was that V60 and I just gave it all up in deference to a Technivorm (and I can't afford three of them....)

MCALheaven wrote:I put too much stock in flow rate when I started pour overs. I think any small spouted goose neck will give you plenty of control. Next time I would buy stainless steel instead of copper.

I was looking at the copper monarch methods kettles. Which kettle do you have and why do think you'd have preferred stainless?

Boldjava wrote:Takahiro is the top of the line . . .the finest pour (and even drip) control of any kettle out there.

The Takahiro gets awesome reviews, and I've been seriously tempted to buy one. But I always see the recommendation NOT to heat water directly in the kettle. Any particular reason for that? It looks like it could handle that kind of heat. I don't think I'd get used to heating water separately and transferring to the kettle: it's an extra step, and also risks heat loss. Anyway, just wonderin'...

I have a Kalita copper kettle lined with tin? Similar to metals of Turkish pots and traditional copper cookware I believe? Don't care for the discoloration of the interior, which is normal. Also it can't be heated past a certain temp or you can damage the interior metal. As a pour over it works amazingly. Very fine control. But I've changed my methods to where the fine control isn't as important to me anymore.