kahvedelisi wrote:This is why some pro baristas make a well in the center of the coffee before they start pouring, so the water can find a way easily into the bed of coffee...

I have done this for 8 years without knowing why or thinking it through. Just did it based on the barista's insistence when we visited the manufacturer during a coffee crawl in Portland. Have seen it replicated at shops frequently enough that it was clear that this was the "way to do it." Also, I don't stir with the KONE/Chemex set up. Know some do it; don't see its benefit in the cup.

Now I know the rest of the story...

Everyone has "their" way.. and to me, every technique is subject to criticism.

Stirring bad, stirring good, center pour bad, center pour good, wall wash bad, wall wash good, bla bla bla

For years it was believed stirring was a no no, and now one a legit shop starts doing it, all of a sudden it's the next best thing to sliced bread. lol

The only thing consistent is that everything thinks their method is the best