Pour over makers -- is there really a difference? - Page 3

Coffee preparation techniques besides espresso like pourover.

#21: Post by rmongiovi »

yakster wrote:Your grind quality may not cause filter clogging that the trick of adding water first may help to prevent, so you probably won't see much benefit.
Well, I've never thought there was anything all that exceptional about my grind quality. But I do find it mildly entertaining that Hoffman says both "immersion brewing is very forgiving so if you get distracted and let it steep a bit too long it doesn't matter all that much" at the same time that he advocates water before coffee to shave a few seconds off of the draw down time. I assume he practices by believing six impossible things before breakfast....


#22: Post by LewBK »

I would say the biggest difference would be the plastic that will be in your blood and potentially stay in your body for the rest of your life if you use a plastic dripper instead of a porcelain, glass or steel one:

https://www.theguardian.com/environment ... first-time

https://www.webmd.com/a-to-z-guides/new ... man-organs

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#23: Post by mkane »

I'm still here and have been using a plastic dripper going on 50 years.


#24: Post by LewBK »

The fact that you're still here is not how science works any more than thinking if it's snowing outside your house that it's proof there's no such thing as climate change. That is anecdotal.


#25: Post by coffeeOnTheBrain » replying to LewBK »

Thank you for for concern! Anyhow I see no mention of coffee drippers in those articles, furthermore I see that the percentage of people with platic in their body's don't really match up with the percentage of coffee drinkers ;)

chockfullofbutts (original poster)

#26: Post by chockfullofbutts (original poster) »

My journey into the espresso world has been so challenging. So much equipment to chase that last 5% that I was thinking about going back to pour-over and trying my luck at extracting the nuanced flavors of some nice coffees.

Thanks for the advice. I can see one thing I've been doing wrong for years is just grinding too fine. Watching the YouTube videos the ground coffee Hoffman uses is so much coarser is almost looks like French Press!


#27: Post by Stanford55 » replying to chockfullofbutts »

Taking a step back, simplifying things and trusting your instincts (and palate) is an excellent idea. The coffee rabbit hole is deep and treacherous, and will be there should you feel the need to jump back in.