As an important tool for brewing coffee, the pour-over pot is like a swordsman's sword, and the choice of the pot is like the selection of a sword. A coffee pot at hand can appropriately reduce the difficulty of controlling water during brewing. 
Therefore, it is very important to choose a pour-over coffee pot that suits you, especially for novices, so that it can be easier to brew your favorite coffee. So today, Front Street will share how to choose a pour-over coffee pot.
Temperature-controlled vs. non-temperature-controlledThe first step in choosing a pour-over pot is to choose between temperature-controlled or non-temperature-controlled. The non-temperature-controlled version of the pour-over pot, that is, the conventional pot without the temperature control module, will be more affordable, and it is the basic version of many appliance manufacturers, suitable for friends who have additional boiling equipment, but you need to buy another thermometer to use it.
The advantages of the temperature-controlled version of the pour-over pot are relatively prominent - convenient: it comes with a heating function, and you can adjust the target water temperature at will. and a keep warm function, which allows the water temperature to maintain the current temperature even between brews. But the flaws also exist: due to the added temperature control module at the bottom, it will be heavier than the non-temperature control version, and the center of gravity is concentrated at the bottom of the pot, which will be about 300 yuan higher than the regular version.
To put it simply, if you usually don't brew much, or if you want to buy a more affordable brewing pot, choose a non-temperature-controlled version; If the purpose is for convenience and the number of times you usually brew more, then the temperature control pot is definitely a good choice. SpoutThe spout is an important part that dominates the shape of the water column. Common spouts on the market include thin gooseneck, wide gooseneck, or olecranon, crane's beak, and flat mouth.
These differences in spouts can directly lead to changes in the size and impact of the water column, as well as a significant impact on how easy it is to get started and how much space to operate.
Friends who are new to hand brewing can start with a thin mouth pot first. Although the water column flushed out of the thin mouth pot looks relatively thin, it is full of impact, easy to use, and the water flow is better controlled. But there are also certain drawbacks: it is not possible to use large currents, which reduces a certain playability.
Wide-mouthed pots are much more difficult to control water than thin-mouthed pots, and it takes a lot of practice to control the water flow. But it has more playability, and after mastery, it can control the size of the water flow as you like, play with various brewing methods, and even meet tricky brewing techniques like the drip method. It is more suitable for advanced players who have left the novice village
The spout of the crane beak pot is specially designed with a wide mouth, which looks like a crane's head when viewed from the side, hence the name. Don't be afraid that the water flow is too large and uncontrollable because it is a wide mouth design, the designer has set up a perforated water retaining sheet at its outlet to prevent the water from flowing too violently, and you can control the water freely without too much proficiency! Because of this design, it has been loved by many people, which not only ensures playability, but also does not have much difficulty in controlling water.
The olecranon pot refers to the spout with a downward outline of the diversion design, which must have the advantage of making the flushed water flow easier to form a vertical water column.
The second is the flat-spout pot, the opening of these pots tends to be parallel to the horizontal plane, without the diversion design of the spout, the flushed water flow is easier to form a parabola, and it takes more practice to use it freely.
The body of the kettleThe body of the pot can be measured according to everyone's bearing strength or the size of the cup brewed, and the conventional capacity is mostly 05-1.Between 2L, all you have to choose is about 200ml more water than you need to brew, leaving room for error.
This is because, in the absence of enough water, a vertical and impactful column of water cannot be formed, which ultimately results in the coffee grounds not being stirred sufficiently, resulting in insufficient extraction.
GripEach different grip is also their own unique identity, and almost every grip promotion will have the phrase "ergonomic design".
Indeed, different grips will bring us different feels, good grip design, can make you more comfortable to hold, better control the center of gravity of the pot body, control the flow of water. To put it simply, it is labor-saving and easy to control.
MaterialThe most common hand-poured pots on the market are stainless steel, copper, and enamel porcelain. In terms of cost performance, the first choice is stainless steel, which is also the most commonly used material on the market, with high quality and low price
When it comes to performance, it is a copper kettle, which is superior in heat preservation and quality, but it will be slightly higher (compared to the non-temperature-controlled version).
From the point of view of appearance, you can consider enamel porcelain, the whole body is full of artistic color, and the disadvantage is that it is fragile.
In general, a hand-poured pot is still very necessary for beginners, and it is not necessary to buy a hand-poured pot that is difficult to use because of its high appearance
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