This author needs to talk to the UC Davis coffee lab folks, who have published a ton of excellent scientific studies on how to prepare the best pour over. Personally, I am guilty of pouring too fast and then pausing the water flow, which is apparently bad. A steady stream and a high pouring height are seemingly best, though the author didn’t study pour patterns (I spiral and then reverse spiral). The highlight is the visuals of a pour over on silica beads.
The Physics of the Perfect Pour Over
Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee.
nytimes.com