There are many kinds of manual drips equipment in the world. Cloth filter, metal mesh, 24k gold mesh, plastic mesh, paper filter, but in my current collection I have only a Chemex 1 pint and a Hario 3 cups. I didn’t know that pouring hot water on to coffee grounds needs to have good technique until I saw youtubes of those Japanese and Taiwanese pouring through long neck kettles, precisely wet the grounds at some specific points.
I tried it out on the Hario and find that it is pretty much different from just pouring it. Good pouring technique changes taste profile significantly. On the Chemex, it does not make so much different. I find that if I use the same dose and finess, Hario lets water through the coffee much faster. I will try grinding it finer and see how much change that will make.
At the end, the coffee is all that matters. They still taste like the same coffee. If I don’t do it side by side, I will just take anyone that is done correctly and enjoy my morning dose.
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