calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,312 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Mon Apr 8, 2013, 5:30am Subject: Re: Pour over Whisk
To the question, no I do not whisk, I find that I get good agitation from the water as it is poured into the grounds, I use the Hario V60 so there is no valve to let the cone fill, it simply is water in, coffee out.
When using the Aero press, I find that the supplied "stick" is more than enough agitation to brew. YMMV!
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,013 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Mon Apr 8, 2013, 5:51pm Subject: Re: Pour over Whisk
I occasionally use a mini-whisk with a clever to gently stir the grounds on top of the water so that they sink and extract. I think since the metal surface of a mini whisk that touches the coffee is so small that any cooling would be negligible compared to a spoon. It also doesn't agitate as much as a spoon might.
I use a Tiamo bamboo stick (from Orphan Espresso) or the plastic Yama spoon/stick that came with my Syphon pot to sink the grounds to make sure that they are fully wet too.
I don't use anything other than the pour to wet the coffee for a pour-over, and I try to minimize the agitation to prevent any channeling and promote an even extraction.
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