The gooseneck kettle, while not a necessary item to make a good cup of coffee, was designed specifically for the pour-over brewing method.  The long thin neck of the kettle allows increased control over the rate at which the water flows to the grounds, which allows a more consistent extraction, and therefore a more flavorful cup.   

The even flow of water helps to achieve an even extraction of all of the coffee oils, flavonoids, and coffee compounds.  In addition, whether electric or manual, which is what we have, it enables you to monitor the temperature of the water, which also matters, needing to be between 195 and 205 degrees.   

In addition to the pour over method it was designed for, it is by far the easiest to pour from when you are “blooming” your grounds.   

This is the only way we brewed our coffee for years on end, before Ken went nuts and bought a fancy machine, and in our opinion, this method makes the best cup of coffee (admittedly, next to the fancy machine) every time.  For me personally, I love the almost ritual of this method of preparation, especially the “bloom” of the grounds.  The brand we use is Bodum, and we love that there is a metal reusable metal filter that one simply rinses between use, making it a waste free option.   

Need a grinder? Check out our suggestions:

OXO Brew Conical Burr Coffee Grinder , Silver

TIMEMORE Chestnut C2 Fold Manual Coffee Grinder with Adjustable Coarseness, Capacity 25g with CNC Stainless Steel Conical Burr, Pour Over Coffee for Hand Grinder Gift of Office Home Traveling Camping