title_body: What's the theory behind using thin spouted kettles when making drip/pour over coffee
upvoted_answer: By having a thin spout, you can more finely control the flow rate and where the water lands.    When making pour-over coffee, you want to control the water level in the cone to control the brew time and evenly extract coffee.  Also, water needs to be poured carefully onto the middle of the cone so that the water doesn't run down the side of the cone without touching the coffee grounds.