<p>By having a thin spout, you can more finely control the flow rate and where the water lands.    When making pour-over coffee, you want to control the water level in the cone to control the brew time and evenly extract coffee.  Also, water needs to be poured carefully onto the middle of the cone so that the water doesn't run down the side of the cone without touching the coffee grounds.</p>

CC BY-SA 3.0
2015-01-27T21:58:54.353Z
2015-01-27T21:58:54.353Z
henryJ
<p>I own a drip coffee pot:
<img src="https://i.sstatic.net/H0sqP.jpg" alt="enter image description here"></p>

<p>and one of the other things you can buy is a <a href="http://www.hario.jp/product/list.php?middelclass=3" rel="noreferrer">thin spouted kettle</a> which is used for pouring water one to the grounds.</p>

<p>What is the theory behind this?</p>

<p>Does the rate of water delivery/flow just agitate the suspension of coffee/water in a way that is better?</p>

<p>I also see such items being used in coffee shops too so would really like an expert's summation on this.</p>

CC BY-SA 3.0
2015-01-27T20:57:18.480Z
This seems to be about pour-overs rather than drip coffee.
Joshua Aslan Smith
CC BY-SA 3.0
2015-01-27T20:58:50.520Z
@JoshuaAslanSmith we call it drip coffee in UK and in Japan
EdChum
CC BY-SA 3.0
2015-01-27T21:00:55.490Z
interesting, in the US drip coffee specifically refers to traditional coffee brewing machines where water is heated to boiling and then dripped over the grounds and filter and then after extraction drifts into a pot below (like an office coffee pot or one in a greasy spoon).
Joshua Aslan Smith
CC BY-SA 3.0
2015-01-27T21:02:40.787Z
@JoshuaAslanSmith we call those filter coffees, to be honest drip coffee is a Japanese term but I have seen it used in some UK espresso shops it's a fairly recent-ish thing here but has been around for a while in Japan and is very popular there
EdChum
CC BY-SA 3.0
2015-01-27T21:18:47.177Z
I'll post a meta about it so we can come to a consensus about which term we will use as a community and then set that as the description in the tag wiki.
Joshua Aslan Smith
CC BY-SA 3.0
2015-01-27T21:23:23.637Z
@JoshuaAslanSmith sure I can understand the confusion here, I can attach a picture if I can find a royalty free one
EdChum
CC BY-SA 3.0
2015-01-27T21:24:22.613Z
Go for it, I just posted the meta question about it.
Joshua Aslan Smith
CC BY-SA 3.0
2015-01-27T22:03:10.613Z
We also generally refer to a "thin spouted kettle" as a "gooseneck kettle"
Kyle Macey
<drip-brew><pour-over>
What's the theory behind using thin spouted kettles when making drip/pour over coffee
EdChum
# What's the theory behind using thin spouted kettles when making drip/pour over coffee

(Asked by: username_0 on 2015-01-27)

I own a drip coffee pot:
![enter image description here](https://i.sstatic.net/H0sqP.jpg)

and one of the other things you can buy is a [thin spouted kettle](http://www.hario.jp/product/list.php?middelclass=3) which is used for pouring water one to the grounds.

What is the theory behind this?

Does the rate of water delivery/flow just agitate the suspension of coffee/water in a way that is better?

I also see such items being used in coffee shops too so would really like an expert's summation on this.

**Tags:** drip-brew, pour-over

> **Comments:**
> **username_1**: This seems to be about pour-overs rather than drip coffee.  
> **username_0**: @JoshuaAslanSmith we call it drip coffee in UK and in Japan  
> **username_1**: interesting, in the US drip coffee specifically refers to traditional coffee brewing machines where water is heated to boiling and then dripped over the grounds and filter and then after extraction drifts into a pot below (like an office coffee pot or one in a greasy spoon).  
> **username_0**: @JoshuaAslanSmith we call those filter coffees, to be honest drip coffee is a Japanese term but I have seen it used in some UK espresso shops it's a fairly recent-ish thing here but has been around for a while in Japan and is very popular there  
> **username_1**: I'll post a meta about it so we can come to a consensus about which term we will use as a community and then set that as the description in the tag wiki.  
> **username_0**: @JoshuaAslanSmith sure I can understand the confusion here, I can attach a picture if I can find a royalty free one  
> **username_1**: Go for it, I just posted the meta question about it.  
> **username_2**: We also generally refer to a "thin spouted kettle" as a "gooseneck kettle"  

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## 1 answers

### Answer by username_3 on 2015-01-27. Score: 14 | Accepted answer

By having a thin spout, you can more finely control the flow rate and where the water lands. When making pour-over coffee, you want to control the water level in the cone to control the brew time and evenly extract coffee. Also, water needs to be poured carefully onto the middle of the cone so that the water doesn't run down the side of the cone without touching the coffee grounds.


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