There is consensus among professionals that for the best results from the manual pourover method of brewing coffee, some agitation of the grounds is required. Plenty of prominent practitioners advocate stirring the grounds by hand — Hoffmann, Rao, Perger, the list goes on — yet the potential inconsistencies this might cause in a busy café can make execution difficult. Some also contend that a deft pouring technique alone could achieve adequate agitation.
Read the original article at Daily Coffee News by Roast Magazine
Death to Decaf 