calblacksmith Moderator Joined: 25 Nov 2007 Posts: 6,827 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.
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yakster Senior Member Joined: 25 Feb 2009 Posts: 1,009 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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