A teapot with a gooseneck. Why, how and which one to choose.

A UNIQUE FILTER WITH A BARISTA COFFEE POT

The coffee in your mug is actually water into which the substances from the ground coffee havebeen extracted. The way in which these substances are extracted depends on the coffee, the amount of coffee, the fineness of thegrind and, of course, thecoffee you use. The other factor causing coffee extraction is the properties of the water. Its composition, which depends on the use and the method of filtration. Then also the temperature of the water, the quantity and the method of watering.

How you water the coffee affects, along with the coffee brewing factors described above, how the coffee will extract.By using a barista pot, we achieve controlled results. Of course, even so, this doesn't necessarily mean exactly the same coffee extraction every time you brew. Which is actually the magic of hand-poured drip coffee.

WHY A REGULAR KETTLE IS NOT ENOUGH

Most manual drippers include a conical filter . This means that the coffee you pour into them creates a coffee bed at the bottom - the tip - of the filter. A stream of water will break this bed. Now it depends on how you do it.

Let's illustrate with an example: You are making coffee in your favourite Hario V60 and you simply pour the hot water for the ground coffee in the filter from an ordinary kettle. What happens is that some coffee, especially during blooming (coffee flowering or pre-infusion), will not be moist enough to be ready for subsequent extraction. Thenext watering will again just be a random stream of water.

Some of the ground coffee will extract more and some will extract less. You will have a hard time controlling the flow with an ordinary wide mouth, short mouth kettle. So the pour will probably be too fast. A gust of hot water can wash the ground coffee particles high up on the sides of the filter. This coffee will then not be extracted at all. Not to mention the complexity of, for example, dosing the coffee according to the selected recipe.

All in all,the ordinary kettle will bring you confusion, failure and grief over poorly prepared coffee. You can't do that to your coffee and especially to yourself! By using a barista pot with gooseneck, you give your coffee an even extraction, exactly according to your recipe.

WATER KETTLES, FOR CONTROLLED POURING OF COFFEE

Want a good filter? Take the help of a barista kettle. Because a targeted and thin water source will ensure that the coffee bed is sufficiently and completely watered during blooming . Carbon dioxide, a product of coffee roasting that can hinder good extraction, will escape from every particle of ground coffee, ready to share all its flavours and aromas with you.

The barista pot gives you a unique opportunity to choose your brewing strategy. With a precise, controlled flow , you place the water where you need it. You have an overview of the quantity, which you can easily dose. It will be you, not your pot, who decides how your coffee is extracted.

WATERING WHEN MAKING COFFEE WITH A BARISTA POT

By pouringproperly in concentric circles and spirals, you will achieve even extraction of each coffee particle. The result will then be a cup of coffee with a harmonious taste, which you have prepared with confidence and pleasure. Your filtered coffee will be fun to prepare and taste great in the cup.

Try our pouring tips and become the master of your coffee:

• Practicethe movements with the kettle with only water and an empty filter. You need to get a bit of that "barista grip".
• Try to keep your elbow close to your body. This will give you more stability when pouring.
• For a more relaxed elbow movement,support the jug from the bottom. If you don't have an electric kettle with a covered bottom, be sure to use a folded towel so you don't burn yourself.
• Do thefirst pour for blooming slowly with a thin trickle in a spiral from the center to the side .
• Never, really never water over paper, i.e. the filter. The water would run into the cup without extraction.
• Try to observe the darker shades on the surface of the watered coffee and direct the stream of water at them as you pour in a circular motion to extract these particles as well as the others.
• Check thetime during the pouring process. This will help you know how strong a stream you are pouring and make your extraction more constant.

WHERE DID THE "GOOSENECK" ON THE POT COME FROM?

Theiconic shape of the spout of barista teapots is based on the original classic teapots. The search for the world's first teapot takes us to Mesopotamia between 3500 and 2000 BC. The Mesopotamian bronze teapot was probably not used to heat water, but rather to filter it.

In China, they got the idea to throw in a few leaves from a green shrub growing nearby to make the water taste better. That's how tea and the first teapots came about. Thenarrowing and shaping of the spout on the teapot ensured that the flow of water and the precision of pouring into cups was improved. This freed the hostesses from wiping up pools of water around the cups.

The teapot with its thin spout was thus historically a useful piece of household equipment. It got its name from the shape of the thin spout, which is strikingly reminiscent of the ace-shaped neck of a goose or swan. We therefore refer to it as a swan-neck or gooseneck teapot.

WHAT TO CHOOSE AND THE DIFFERENCES BETWEEN GOOSENECK TEAPOTS

We may have already convinced you of the importance of a special gooseneck spout. Inaddition to this essential feature, which makes an ordinary teapot unique - a barista teapot - other featuresare also important to you.

BARISTA KETTLE FOR INDUCTION AND OTHER COOKERS

Whether youchoose a kettle designed for heating on the stove or one with an electric base, you need to keep track of the temperature of the water inside. You put the kettle (the classic type) on the stove and when the water is boiled, you have to wait a while before pouring your coffee. Use a thermometer to find out the exact temperature .

GOOSENECK KETTLE WITH THERMOSTAT

The advantage of electric kettles is firstly that you don't need a stove (which is also a disadvantage if you want to make your coffee outside where you don't have access to an electric hook-up), and then the ease of setting the temperature and what's more, keeping it steady! Electric kettles also have athermostat function that monitors the set temperature throughout the brewing of your coffee.

CONVENIENT COFFEE POTS

Whatcontributes to the comfortable use of these barista kettles is theergonomics of their handle. This is usually at a greater distance from the pot itself. This makes handling the kettle much easier, more precise and pouring a little more controlled.

HARIO BUONO

The most classic type of barista kettle. At first glance you can recognize the "handwriting" of the Japanese company Hario. The typical wavy design can be found on all the most famous Hario products, such as the V60 or the filter coffee decanter.

BREWISTA ARTISAN

Brewista hails from the USA and you'll find their products on every corner that smells of coffee. Their products are characterised by their practicality. Combined with design elements such as the use of wooden materials, thisteapot is a "must have" for every coffee lover.