I have a hard time getting that perfect initial layer of the warmer milk or cream over the bottom layer of chilled iced coffee. It's such a pleasure watching it mix from the layered state to the clouds of Jupiter. Especially if there's ice already in the chilled coffee. And what about using a standard kettle to delicately add the balance of the pour-through water over the grounds? I know there are special kettles with the gooseneck spout for this, but what if you made a spout out of silicon, with a diverter/flattener at the end of the Soft Pour spout and a roll-back, fits-all, universal funnel thingy at the standard kettle end. Or snap it over the spout of the milk or cream carton if you're doing that. Or stock, oil or booze for a pousse café? Snap it onto any spouted vessel and softly and gently pour away.
-- minoradjustments, Jun 26 2023

I thought this was done by pouring over a spoon.
-- pertinax, Jun 26 2023


Yes but by packaging a spoon as "Universal Soft Pour (TM)" you can triple the price.
-- pocmloc, Jun 27 2023


You need to bend a spoon to reach into a vessel that's not completely full, and no splashing allowed. (a1) More like a flexible gooseneck tube with the patentable bits on either end, shaped like the spout on this one: https://a.co/d/1hjusVP (Per the pouring link, I use a silicone pot strainer for pasta and such. It's a great invention.) This gizmo would also allow you to put a heavier liquid UNDER a lighter one.
-- minoradjustments, Jun 27 2023



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