An Argument for ‘Polished’ Immersion Brewing for Your Brew Bar
A remarkable array of things can go wrong in the simple action of water passing through a bed of coffee. Innately through the pourover design, grounds sitting at the bottom will be generally over-extracted while grinds at the top will be generally under-extracted. This extraction variation is most pronounced in cone-shaped filters, where it can be mitigated by actions like stirring, but that is an additional step for a barista whose attention is likely already split. Even in the most controlled settings, cone-shaped filters are fickle, prone to varying results. Without a barista dedicated to the pourover bar, a rarity in most shops, these varying results can be perceptible to customers. Inconsistencies, of course, are generally bad business, especially when a pourover cup might run to $4 or $5 compared to a $2.50 batch brew.