The temperature of the water you use matters, too. If it's at a full boil, 212° F. it's going to burn the ground coffee. But if the water's at too low a temperature, it's not going to fully extract the flavorful oils from the coffee. I've read that the ideal temperature range is 195-205° F. and I lean toward the top end because I like my coffee hot all the way through the cup. You don't have to be as prissy as I am. I only started measuring the water temp about 5 years ago and I'm 63, having used a Melitta drip coffee maker for most of my adult life, although I've owned a couple French presses, too. When I'm traveling and staying in a place with a kitchen and a teakettle, I usually let the water boil, take the teakettle off the burner, then let it sit for 5 or 10 minutes before I pour the water over the ground coffee in my plastic camping/travel Melitta filter holder (purchased decades ago for a quarter at a thrift store) with a metal mesh filter. At home, I have a Melitta-style porcelain filter holder that I got as part of a set when I started ordering Gevalia coffee in the '80s, but I am not packing that in any kind of luggage! I don't think these trendy pour over coffee makers are all that different, and I question the need for a gooseneck kettle. But I've never really seen one in use except at a distance and from the side in a coffee shop. I should take a closer look the next time I'm in that situation of the barista making a pour over coffee for someone. I myself usually order a cappuccino when I'm in that sort of place.
The bottom line in my view is that, given a consistent type of ground coffee and a consistent water temperature, coffee made using a drip style filter holder like the Melitta I've used for decades with a reusable metal mesh filter, or a French press is always going to be better than coffee from an electric pot. All y'all can have your Keurigs! I've used them at the homes of friends and family and because I refuse to use the disposable K-Cups and they tend have both those and the refillable ones, it's about emptying out and refilling the reusable ones. What a pain as they're so small! And those machines don't make enough coffee to fill my travel mug or any large ceramic mug even at the highest quantity setting. Plus, any electric coffee maker gets all gunked up inside with coffee residue and you have to do that brewing with vinegar ritual. And I have no doubt that where I live, the water reservoir would get covered with limescale requiring its own separate cleaning with vinegar. I'd rather wash my filter holder and metal mesh filter after each use. But to each their own! ☕
Do you really need a "gooseneck kettle" of boiling water or will a standard issue saucepan do?
It's a lot easier to control the amount of water and to make sure you get every grind.
But how does the coffee TASTE? That's the main question...
That literally depends on what coffee you use.
The temperature of the water you use matters, too. If it's at a full boil, 212° F. it's going to burn the ground coffee. But if the water's at too low a temperature, it's not going to fully extract the flavorful oils from the coffee. I've read that the ideal temperature range is 195-205° F. and I lean toward the top end because I like my coffee hot all the way through the cup.
You don't have to be as prissy as I am. I only started measuring the water temp about 5 years ago and I'm 63, having used a Melitta drip coffee maker for most of my adult life, although I've owned a couple French presses, too. When I'm traveling and staying in a place with a kitchen and a teakettle, I usually let the water boil, take the teakettle off the burner, then let it sit for 5 or 10 minutes before I pour the water over the ground coffee in my plastic camping/travel Melitta filter holder (purchased decades ago for a quarter at a thrift store) with a metal mesh filter. At home, I have a Melitta-style porcelain filter holder that I got as part of a set when I started ordering Gevalia coffee in the '80s, but I am not packing that in any kind of luggage!
I don't think these trendy pour over coffee makers are all that different, and I question the need for a gooseneck kettle. But I've never really seen one in use except at a distance and from the side in a coffee shop. I should take a closer look the next time I'm in that situation of the barista making a pour over coffee for someone. I myself usually order a cappuccino when I'm in that sort of place.
The bottom line in my view is that, given a consistent type of ground coffee and a consistent water temperature, coffee made using a drip style filter holder like the Melitta I've used for decades with a reusable metal mesh filter, or a French press is always going to be better than coffee from an electric pot.
All y'all can have your Keurigs! I've used them at the homes of friends and family and because I refuse to use the disposable K-Cups and they tend have both those and the refillable ones, it's about emptying out and refilling the reusable ones. What a pain as they're so small! And those machines don't make enough coffee to fill my travel mug or any large ceramic mug even at the highest quantity setting. Plus, any electric coffee maker gets all gunked up inside with coffee residue and you have to do that brewing with vinegar ritual. And I have no doubt that where I live, the water reservoir would get covered with limescale requiring its own separate cleaning with vinegar. I'd rather wash my filter holder and metal mesh filter after each use. But to each their own! ☕
It is also recommended to grind your coffee before using the pour over.
I have one of their cold brew coffee makers but carrying this thing with me on the go is ... definitely not ideal. It looks just hideous.
Travels fine, really. Make coffee, leave glass spout at home, bring insulated bottom with lid on. Coffee stays hot a reasonable time.
they spill all over if you try to pour out of the carafe
Better have big hands lol