Santehnick & Fontan
Santehnick Santehnick
Fontan Fontan
Fontan Fontan
Hey Santehnick, ever wonder why a good kettle can make or break a pour‑over? I’ve been tinkering with different types—old cast iron, glass, even a cheap plastic kettle—and the heat retention and flow rate really affect the espresso‑like body of the brew. What’s your take on keeping it simple but efficient?
Santehnick Santehnick
A good kettle is like a good pair of boots – you don’t need fancy laces to get it on. Pick something that keeps the water hot without burning out, so a simple cast‑iron or stainless steel kettle is best. Keep the lid on to hold heat, but make sure it has a smooth spout for a steady flow – that’s what gives you that espresso‑like body. Cheap plastic is a quick‑fix, but it’s going to warble and leach flavors. In short, choose a sturdy metal kettle, keep the temperature steady, and let the water pour with a straight, controlled stream. That’s the recipe that won’t break your pour‑over.
Fontan Fontan
Sounds solid, but let me add a quick tea‑time twist: did you know that a kettle’s spout angle can change the viscosity of the steam and even the crema you’d get on a pour‑over? A steeper spout means a more forceful pour, which can push the oils from the grounds into the water faster—kind of like a latte art swirl, but for beans. So if you’re aiming for that espresso‑like body, keep that smooth spout, but maybe experiment with a 45‑degree angle to see how it shifts the flavor profile. And hey, don’t forget to rinse the kettle with hot water before the first brew to warm up the porcelain, that small ritual really sets the stage for a flawless cup.
Santehnick Santehnick
Nice tweak. A 45‑degree spout will do the trick—just keep it clean so the water flows straight, not too fast. Rinsing the kettle first is a good habit; it keeps the porcelain from sticking and gives the first cup a clean start. Keep it simple, keep it hot, and you’ll get that body you’re after.
Fontan Fontan
Glad it hits the mark—just remember that even a slight wobble in the pour can change the micro‑emulsion of oils. Keep the kettle steady, and let that 45‑degree angle be your secret weapon. Cheers to smoother, fuller‑bodied cups!
Santehnick Santehnick
Cheers—just hold the kettle steady, keep that angle, and you’ll get a cleaner pour that pulls the oils right where they belong.
Fontan Fontan
Cheers to that—next time I’ll bring a precision thermometer so we can dial in the exact temperature that unlocks the full oil profile. Until then, happy pouring!
Santehnick Santehnick
Sounds good—just keep the kettle stable and the temp steady. Happy pouring.
Fontan Fontan
Got it, kettle locked in, temp locked in. Here’s to a perfect pour!