How Does Stirring Affect The Flavor Of Pour-Over Coffee?

Pour-over coffee is really great! You can look at the flow of pour over elegantly left behind, and flushing good coffee is like crystal-clear liquid, the best is that anyone can flush at home.

But look great but not as simple as it looks, in addition to the common water temperature, powder water ratio, grinding size and other variables, there are stirring causes. What is stirring? What do experts say about the stirring of pour-over coffee? And most importantly, is this really a better drink?

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What Is Stirring?

Let's start with the most basic, we all know that the process of pour over coffee has two procedures: first with a small amount of hot water to soak the coffee powder, wait about half a minute, achieve the effect of steaming; second, the remaining water is injected into the coffee powder, allowing the coffee to drip slowly into the receptacle.

But there is still stirring in the process, just as when you are busy, your younger brother and sister appear next to you, just not as negative, and in fact the coffee you are playing the role of younger brother and sister.

Simply put, the stirring process is a gentle disturbance, there are many forms of stirring, each for a reason, before we see how to stir, to see what you want to achieve.

We are all trying to flush out the good taste of the coffee, indicating that we need to get the extraction to a consistent result. If the extraction rate of different blocks of powder in the filter cup is different, you will not be able to manipulate or replicate the flavor in the cup. Your coffee will mix flavors that are under-extracted (smelly sour) and over-extracted (bitter), and of course contain good extracted flavors, like sweetness and good taste.

The Macchiato is probably no stranger to many young people. The most common thing you see in Starbucks is caramel Macchiato. Most people now order a macchiato in a cafe and rarely try to brew one at home. Why? Because the truth is, a lot of people don't know what a Macchiato is. You can't even tell if the macchiato you ordered at a cafe is the real thing or if it's a syrupy drink.

What Can I Do For Stirring?

A common topic in pour-over coffee or espresso is the channel effect. Water always flows to places with less resistance, so if the coffee powder is not stacked or soaked evenly, the water creates channels in the coffee powder. This will allow coffee close to the channel to be extracted more.

The channel effect is caused by water being injected too quickly or in an unstable manner, such as leaving high, dry coffee grounds on the filter paper. The drip method (which uses small amounts of water multiple times instead of long injections) can avoid this.

In other words, stirring allows the coffee powder to disperse, ensuring the evenness of the extraction, which is not the only reason for maintaining consistency in the extraction. If you want to make coffee as good as you drink every day, try to standardize your punch parameters, including: amount of powder, water temperature, flush filter, path and speed of water injection, water quality, grinding size and flush time, etc.

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How To Stir Drip Coffee

There are several ways to stir, the most common of which is stirring, which some coffee experts recommend, such as matt perger and well-known barista scott rao. You can stir the coffee powder directly after the steaming, or at the beginning of the steaming, or at the back of the boil.

You may also have heard stirring, which means that at the end of the injection, water is injected to the edge of the filter cup, from the edge of the top layer of coffee powder then flushed into the coffee solution.

Stirring can also be in several forms, such as drip water, side pouring, control water flow rate and water quantity, etc.

Roaster Coffees can help you gain more experience with drip coffee brewing.

What Techniques Do Experts Use?

Matt perger and scott rao mentioned above, let's see what they do here.

With rao spin, this is the use of water to spin in a spiral when washed, thus making the water drop more evenly, and the name is taken from scott rao.

Although rao did not invent the technology, it was developed in his work and he supports the approach. He believes this method minimizes the channel effect at the end of brewing.

So How Do We Apply It?

You can try it, whether you're a barista, a coffee lover or just a beginner, stir while washing and simmer, and then try not to stir, then test the differences yourself or share them with your friends and show them to your guests.

Find out the differences, taste the slight changes in the coffee, and change the grinding size and punching, then find the best way to replicate, so that the results are consistent.

The best place for coffee in the third wave is to experiment with some stirring to see if this method is not right for you.