I attended Starbucks coffee seminar yesterday. I learned about how to pour over coffee from a barista. Using a Chemex, I tried to create a whirlpool as I pour. The whirlpool creates agitation, which increases extraction;The increased extraction due to the agitation makes it possible for us to grind the coffee coarser. It can reduce the physical work required to brew the coffee. The whirlpool deposits the coffee on the sides of the filter, which allows a very even washing extraction to occur as the coffee drain. The barista said that coffee taste could be deeper if we use a Chemex to brew the coffee.
It was so much fun to pour over coffee like a barista^^
