#SlowCoffeeMovement

[baristacollection]

Kettles and Water – A Gooseneck Kettle for Pour-Over Perfection

For some, it's rather Zen, taking the time and attention to brew a perfect pour-over coffee. Be it with the Chemex system or the V60 from Japan; filtered coffees take practice and attention to detail. The key element is controlling water flow over the ground coffee to extract the perfect flavour and aroma.

A gooseneck kettle, allows for precision pouring. Your standard kitchen kettle is fine for making tea, but it's just not compatible for the accuracy and control of water flow needed for pour-over coffee.

The water temperature is also important - in general, you should aim for 205 degrees or about 30 seconds off the boil. The rule of thumb is a higher temperature for light roasts and a lower temperature for dark roasts.

Explore More at www.baristacollection.com