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Not sure if anyone else vac pots in this country anymore, but I brew a pot every afternoon. I use a Hario 3 or 5 cup Nouveau, depending on company, and have found that stirring the grounds after they have risen to the top, and continuing to stir until the flame is extinguished, tends to produce the "elusive dome" that you are inquiring about. I agree with Matthew P Williams, above, with regards to why this would be desirable. Would love to ask a Japanese barista what their techinque is, since it is impossible to find much comment online. Personally, I've found that the brews with a dome tend to have better flavor and saturation. I'm not always able to produce a dome with every brew, but when I do, I can almost guarantee that the result is just right (as long as the grind is consistent). Perhaps it has something to do with aeration, circulation, etc. The question of merit and benefits aside, in the end -- especially if you are trying to impress -- I believe the "elusive dome" has a nice "wow" factor, a porous symmetry, and gravity-defying inscrutability when compared to the brown, convex disk that is usually left behind. The only key I've found -- from Chinese Tea Masters to Japanese Baristas w/ small bamboo paddles -- is in the stir. The stir, in those cultures, is mythical in importance. Would love to hear comments if anyone else out there still brews this way.
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