Are you making pour over with boiling water?
this post was submitted on 27 Jun 2025
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I heard somewhere— maybe from Hoffman— that you want the temperature to drop over the brew to reduce the risk of extracting bad-tasting compounds. Subjectively, I think my pour over tastes better if I don’t put the kettle back on (the base, in my case).
The electric kettle turns off when I pick it up to pour it. But if I wanted to keep it going I would press the start switch again.
Boiling water on a stove? What year is this?
Try it both ways. Bet that you either won't notice a difference or that you might slightly prefer leaving it off. Brewing at near boiling the entire brew might be tolerated by some pretty light roasts, but in general a little less extraction of the late grinds is typically preferable. It feels a bit less fussy to not have to keep popping it back on the stove too.
I'd say yes, since you want a uniform temperature across your brews. If you do them back to back the different might be minimal, but if there's more time in between, you could get notable differences. Maybe give it a try and measure the temperature drop over time?