Why does nobody talk about perfecting pour-over with a basic kettle?

Everyone in the coffee circles swears by gooseneck kettles for pour-over, but I’ve come to firmly believe that’s overhyped. I picked up a skill by forcing myself to use my plain old stovetop kettle, and it completely changed my perspective. Through trial and error, I learned to pour in a tight, controlled spiral by gripping the handle differently and watching the water flow. My brews now have that sweet, balanced flavor I used to chase with fancy tools, and I didn’t spend a dime extra. Honestly, the obsession with gear can distract from honing your own technique and understanding the coffee itself. While goosenecks are nice, they aren’t a magic bullet, and I’ve seen friends get frustrated when their expensive setup doesn’t fix bad habits. This experience taught me that adaptability matters more than equipment in crafting a great cup. I’m not saying ditch the gooseneck if you love it, but don’t let it become a barrier to entry for enjoying pour-over at home.

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