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What it is and what sets it apart: A generic kettle boils; a coffee kettle holds °C and, if gooseneck, pours precisely. Differs from microwave hotspots.
What it’s for and how to use it: Heat to target → stabilise → pour. Filter water if tap is extreme.
Cup impact or benefit: Right temp = balanced sweetness/acidity. Uncontrolled boil = easy bitterness.
Technical notes: Variable temp + hold ideal. Gooseneck for pour-over; wide spout OK for press.
Common mistakes: Always rolling boil. Never testing lower temps on delicate lights.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.