Скачать или смотреть How I Trim my Coffee Pourovers

Link to some of the tools used: https://amzn.to/3608WNi

The full explanation is narrated in the video, but here's a quick overview if you can't/won't listen to the full thing:

Firstly it's important to get it at the right dryness. I definitely prefer them on the drier side as it's asking a lot of soft clay to hold up to the pressure of trimming a large unsupported base like this.

I start by trimming the bottom to get a level surface to work on, then open out the hole through the base. These are pourovers rather than drippers so they have a larger hole that doesn't restrict the flow of coffee, and this was opened all the way to the batt in the throwing process, so all I need to do is clean up the very bottom.

Next, I cut a deep indent into the section next to the hole. This is where the bulk of the clay is at the transition between the base and the cone, so you can trim quite a long way in. This should stop the coffee from spluttering sideways across the base and coming out the side of the pourover.

Then I leave a small raised band of clay around the indent to stop the pourover sliding off the mug, and trim the rest of the foot down slightly.

Then I burnish everything with a rib and a couple of modelling tools, and stamp my mark onto the base.

It will finish drying over the next couple of days before it can be bisque fired.

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