Kitchen Science Can Be Tiresome

People who know me (and some who don't, but have heard or read about me), know that I am drawn to beverages that are generally clear, not naturally sweet, and/or unsweetened. Yes, here and there, there will be examples that break the rule like tropical batidos (made with ice and milk). Mostly, I start the day with a single cup of coffee made by using a ceramic, pour-over coffee cone/dripper that is lined with a disposable paper filter.
The hot water is poured from an electric kettle that has a thin, goose neck spout. The water slowly streams over the finely ground coffee. I, however, come from an older culture that believes that coffee grounds should extract all of their oils and chemicals into the watered solution and that the only way this can be done is via percolation or repeated watering. Consequently, I run the coffee water over the grinds one or two more times.
The result? I get an adequately flavorful cup of black coffee that is probably not as hot as I would want it to be. The coffee that I use is kept at room temperature in a sealed container. The coffee cup is run through hot water before the first pouring. I guess boiling water just doesn't stay at 212ºF/100ºC as long as I would like it to.
The other annoyance about the process is that the coffee grinds affix to the side of the filter. I then have to pour the water along in grade of the filter rather than simply pouring towards the center of the cone. This process gets the grinds to sort of simulate an avalanche as the hot water pushes them off the side of the cone.
The same can be said for loose leaf tea on the inside of a tea pot. When tea is steeping, it is not to be disturbed by stirring. The leaves are left to become impregnated by the hot water and be allowed to fall to the bottom of the pot. In instances where tea is finely ground, the leaves often affix themselves to the inner wall of the teapot.
So I looked online for an explanation of this phenomenon.

Coffee by nature has a highly moisture-absorbent nature. When exposed to air, the humidity gets the most out of the coffee. Moreover, the grounds can stick due to coffee oils and static charge produced during the grinding process. Additionally, coffee is made up of caffeine molecules that are reactive to water and air that in turn affect acidity and ultimately the final brew.

• How Moisture Affects Stickiness?

It is common knowledge that coffee grounds in your coffee machine can get sticky with just a drop of water. Yet occasionally you’ll find that coffee is sticking to the portafilter in the absence of any water. The wetness is the cause in this case.

Coffee that has been ground is very receptive to moisture. It draws attention due to the weather’s dampness. Because of this, the coffee will become sticky even if there is no nearby water.

• How Static Electricity Makes Coffee Sticky?

It’s static electricity that’s the issue. The electrical charge that beans acquire throughout the grinding process causes the ground coffee to “jump” out of the grinder or stick tenaciously to the sides of the portafilter that collects the ground coffee (often called the grind chamber).

• How Coffee Oils Cause Stickiness?

Coffee might also become stuck together if there are oils present. The process of grinding coffee beans causes the beans to crack and releases the covering that was keeping the oils within. Stickiness is a result of the oil’s adhesive properties.

As you heat up the grinder, especially when it exceeds 40°C, this issue may get worse. The coffee oil becomes more fluid as a result, making it easier for the oil to pass through the coffee. They are therefore more likely to stick in your espresso machine’s portafilter as a result.

You might believe that grinding at temperatures below 40°C will help to reduce stickiness, but it is not a workable approach. Compared to a well-polished tamping surface, a coated surface can decrease issues. A surface that is rough or dented may absorb coffee more rapidly, but it is also more difficult to clean.

I don't use a portafilter. I don't grind beans before each use. I use a ground that is finer than what would be use for percolating, but not as fine as espresso or French press.

I'm not obsessed with the matter. These things are to be expected. I also don't reuse coffee grinds or tea leaves. I use the correct amount of bean or leaf for the amount of beverage I am preparing. If I wanted to extrude all of the oils, caffeine, or chemicals from the beans or leaves, I would probably use smaller amounts of water and maintain the water's high temperature throughout the process. Of course, the experts and connoisseurs would argue that boiling water damages the oils, chemicals, caffeine, and such that are in the beans or leaves. <SHRUG>

My next issue (that will not be whined about here) is heating milk. No matter how large your pot is, milk that is heated on the stove top will always flow to the top and spill over. Of course, if you stir it (or lower the fire), the heated, rising milk will "simmer down". I don't that much heated milk so it's not an issue.