Kettle's On
How to brew better coffee with a swan neck kettle
Swan neck coffee kettles (also known as gooseneck coffee kettles) allow you to control the flow rate of your pour, helping you make better coffee. Ultimately, you want to pour 100 grams of water every 10 seconds and a swan neck kettle helps you do that.
In his book, The Blue Bottle Craft of Coffee, Blue Bottle founder James Freeman lists the swan neck kettle as one of the indispensable tools for making better pour over coffee.
“Using a swan neck kettle will help the accuracy of your pour and, hence, improve the consistency of your extraction. Some people might rebel at paying $50 for a kettle, but how many people have paid for a pizza stone they never use or an ice cream maker that lives in the back of a kitchen cabinet? If you buy a gram scale and a kettle, you’ll use them every day, and you’ll drink better coffee almost immediately.”
Design Matters
Of course, any kettle will do in a make-it-work moment, but swan neck kettles are the ideal when brewing pour over coffee.
While many people use the locution “gooseneck coffee kettle,” we think the curving, elegant S shape of the spout is more like a swan's neck. Whatever you call it, this shape allows you to precisely control the flow rate of water as it leaves the kettle. Because the spout is so thin, water gently glides out at a much more measured rate.
The fact that these kettles are also beautiful is just a bonus.
Why the Pour Rate Is So Important When Making Coffee
Flow rate is a major variable in coffee extraction. Extraction is what happens when we brew coffee—we use water to help release coffee’s flavors. To put it more technically, extraction is a measure of the quality of the solubles in coffee, which emerge at different rates the longer you brew. Those rates are influenced by time, temperature, and the ratio of ground coffee to water.
A swan neck kettle helps us control the amount of water that is exposed to coffee at any given time. Its thin spout allows us to pour in concentric laps to make sure we are saturating all the coffee grounds with precision. Pouring water at a consistent and controlled flow rate helps you extract coffee more evenly, resulting in cups with better clarity and balance of flavors. If you pour too heavily, you can pull out too much flavor and overextract the coffee so it tastes bitter instead of naturally sweet. This idea goes the other way, as well: Pour too slowly, and you risk underextracting, creating a sour taste. Using a swan neck kettle to create a controlled flow rate is part of how you hit that sweet spot—our term for a perfectly balanced extraction.
What’s the ideal pour rate when making coffee? Our general rule is to pour 100 grams in 10 seconds in a different series of pours.
Grind Matters
Another variable to consider is grind. A finer grind will extract more slowly regardless of the rate at which you pour. This is because the water poured from the kettle will flow through the coffee too slowly. Grind them too coarsely and the water will rush past the best flavor compounds, leaving you with a coffee that tastes only sour, not sweet or radiant.
Mastering the perfect pour rate with your swan neck coffee kettle is only one step in making the best pour over. Getting your grind right is another.
Tips for Using a Swan Neck Kettle
Practice Your Pour Rate: We recommend when you’re starting out that you practice pouring 100 grams of plain water through an empty dripper in exactly 10 seconds. This will give you an idea of how the flow should feel.
Tuck In Your Elbows: Keep your elbow close to your side as you pour, rather than holding your arm and shoulder out at a wide angle. You might notice an instant ease on your shoulder and arm, because tucking your elbow in enhances body ergonomics by shifting the weight of the kettle and more evenly distributing it over the brew. This is better for your body and better for the brew.
Pour From the Right Height: Hold the spout 8 to 10 inches from the grounds as you pour. Pouring too high can agitate the grounds too much, and when you’re too low, you might tap your dripper. Keeping the spout at a steady height will promote even extraction.
Always Pour Clockwise: According to the Ueshima Coffee Co. Academy in Japan, the right pouring direction is always clockwise. Still, in your own kitchen, this rule is flexible.
Check In With Your Body: Your biggest consideration should be comfort. When you're pouring correctly, your weight should be distributed evenly. If you aren't comfortable, it's possible your technique could use some work.
Keep in Mind Your Water Levels: Be mindful of the amount of water in your kettle, as it will affect your pour rate.
Expect Big Results from Small Changes: A simple change in technique can affect flavor in a big way, even with all other variables remaining the same.
Occupy Your Free Hand: Many baristas hold their free hand behind their back. Another option: Put a towel under the kettle and hold it with your free hand as support. This gives you better balance and a clean flow rate. With your elbow tucked, you’ll have even more control.
Where to Buy a Swan Neck Kettle
At Blue Bottle, we stock several swan neck kettles, selected by our obsessive team. Some heat on the stovetop while others are electric. If you already have a swan neck kettle at home, it’s time to start making coffee. See our Pour Over brew guide for more detailed instruction.
As with any other brewing method, practice makes progress. “Don’t be frustrated if you can’t pour slowly and steadily right away," says James. "It’s a skill. Just keep practicing.”