PSA: A barista in Portland told me to stir my pourover slurry halfway through and now I can't decide if it's genius or heresy.

I'm seeing way better extraction, but part of me feels like breaking the crust early is messing with the intended flow, so what's the verdict on manual agitation?

3 comments

3 Comments

bettymurphy8d ago

Wait, why would you mess with the flow like that? I just see it as adding another variable that can go wrong. If your grind and pour are right, it should extract fine on its own.

terrymitchell8d ago

Isn't it funny how we try to control every little thing? I see this everywhere, from coffee to people over-planning their weekends. Adding more steps often just gives us more ways to stress, not more joy.

tessap988d ago

Manual agitation can be a great tool. It helps fix uneven extraction from a bad pour. Just don't overdo it.