Came across one of your videos the other day and I’ll be honest, I dismissed your method because it didn’t fit my “norm”. Came across it again today and after looking at the comments I decided to give it a try. Oh man, I am so glad I was wrong. Granted, my pouring technique is still way off from where it should be, but after just trying this, I get more flavor than any other method I have tried. I also was taught that “hotter is better” and never tried cooler water until today. Thanks for putting content like this out there for those of us who are struggling to find what we like!
Glad you gave it a try, Ans glad to hear you enjoyed the method. Hotter water is better for higher extraction rates, but that’s only relevant if you use coarser grinds which isn’t the case if we use the single pour. I just find there’s darker flavours that come out from the higher temperatures that even coarser grinds couldn’t mitigate. And you’re very welcome! Hope the in-depth videos clarify even more things moving forward!
@TALES COFFEE Thank you for providing us with the single pour technique. I am surprised how well the taste gets and how constantly I can reproduce it. Thanks you also for all the details about temperature, grind size, stiring technique - but especially for sharing how to fold and hold the V60 filter. What an eye opener. All the best to you!
most educational video out there. usually when I watch people talk abou pour overs I have to rewind five times to figure out what the heck they were talking about and at which point
I’ve been getting into pour over since the pandemic began. Can’t tell you how much coffee I’ve gone through and how many videos I’ve watched. After following this method yesterday, I can say it resulted in the single best tasting cup of pour over I have ever made (and one I’m happy with). Thank you!
As a lifelong James Hoffman YT student I’d love to see his opinion on this technique. It’s so different! I’ll definitely give it a try 😊 Thank you for your effort!
Omg finally! I'm just starting out and have been trying to make single pour work and I always get clogging and bitterness and astringency. This method however worked PERFECTLY for me and is way easier than trying to dump 300g of water in 15 seconds or whatever. Super easy, perfect extraction. Thanks for the helpful video! You've made my mornings way more enjoyable!
Wow, I must admit. This video is very very different from everything else I’ve watched. Extremely informative and love the fact that you have sensible rationale behind every aspect of the brew. Gonna give this a go tomorrow morning!!❤
Aww thank you! I appreciate that yessss, let me know how you like the method. If you have questions about it please ping me cause it can be a bit tricky!
I have been skeptical of this method when I first saw it a while ago, but this morning finally tried it. Light roast natural Ethiopia 94 degrees C-ish water at around 50ppm (as per the roaster's recommendation with more "conventional" methods) Grind: 5.0 setting on K-Max Dose: 15g, 1:15 ratio (225g water) Time: 1:26 I was not as mind-blown as some other commenters here, but surely intrigued. The brew finished quite fast, but had sweetness comparable to my usual 3:30 bloomed-spinned brew (James Hedricks method). The aroma and flavor was noticeably stronger, tho there was a slightly dry/woody aftertaste (probably due to too high temperature). The bed was quite pasty on the sides, slightly less on the bed/mound, so grindsize and bypass could also have played a part in the aftertaste. Definitely going to try again tomorrow, and maybe experimenting with different papers (I also have Cafec light roast and Hario tabbed). As a sidenote, I think it is also worth mentioning the linear workflow of this method. Preheat - Prepare the bed - Pour - Stir and wait - Serve. No more frantically trying to preheat with a whole lot of boiling water and constantly trying to pick the kettle up, pour, then put it down to reheat, then swirl, take it up again,... P/s: Ok, just realized I pretty much wrote an essay here, hope it's not too much :')
First of all. I love essays. Thank you for accurately describing everything. Now let’s go into the brew. I’m very thankful you’re giving the method a try. If you’re finding the pasty texture you could try our lower agitation brew method. If it still persists I would suggest going up the grind size ever so slightly. The dry and woody aftertaste is from the over extraction which is depicted by the pasty texture of the grinds after the brew. I’d have to see, the sides can be pasty but that could be a consistency issue, let’s figure it out from the pour first. The time seems to be pretty good though, so try increasing the grind size just a touch? If it’s like super pasty your grinds could be a bit too coarse (weird how this works but it could be micro fines) let me know how else I can explain things better! Better yet tag me on Instagram and show me the grinds afterwards it’s a lot easier to trouble shoot that way! P.S - essay for essay 🙌🏼
you ever figure out a good grind size with the k-max? On my k-max, I tried 6 first, was ok, but my technique needs work.... I had a rim of grinds at the top, but the coffee tasted great. I think I can contribute this to technique and not doing a "cleaning pour" around the edge at the end. Second try, I used 5, and noticed it had a thick layer of pasty grinds from top to bottom... it was a disaster and the coffee was bad. I think this is too fine of a grind... going to hang out around 6 and practice... Thanks Vincent for this method
@@thanhnamnguyen5280 thanks... maybe the coffee I am using is just too fresh off roast. I never get the crust breaking no matter what grind size I try... I so want this method to work...
I had just made a cup of coffee when I came across this video. So I immediately made one using your technique so I could see if the taste would be different. It’s so much better, I can’t believe it!
thanks for all the knowledge man. A year ago i found your non-bloom video and immediately tried your technique, prior to that i struggled a lot with any other technique, but this one is so simple and repeatable, and the results are there, i don't understand why this technique is not as popular
Thank you for your continual support!!! The method is a bit controversial because it’s extremely uncommon to brew without a bloom. Yet longer ones are fine 😂
Been using the Tetsu Kasuya 4:6 method previously but recently came across your single pour method. I'm not acute enough to tell which objectively tastes 'better' but both methods produce a very tasty cup, and I feel your single pour method bringing out a bit more clarity and brightness to the cup. But for me, the main reason I love your method is its simplicity and shorter brew times. Thanks for sharing this!
Awww thank you so much for this comment, you don't know how much it means ahaha. I'm glad the method's working out for you. If you ever run into issues you can DM me a picture on IG for help on refining it :D
For anyone struggling with thier V60 pour over results, I'm telling you this is the way! Thank you very much for this detailed instruction guide. I just got an 02 V60 and Timemore C2. I'm using some high quality dark roast beans (Phil & Sebastian), and I've been struggling with so many different techniques and always ending up with either super bitterness / flatness (forcing me to try going coarser and coarser with my grind) or sour / tea like (as I got very coarse with the grind - I had gotten up to 26 clicks on the C2). I think the key here is that fairly aggressive spin at the end which pushes all the fine grounds to the outside, allowing the water to drip through an overall finer grind and not over extracting the grounds. I was definitely getting my water hotter than they suggest in this video as well. So I've reduced that, and I suspect that has helped with the overall flavor profile. For anyone using a Timemore C2, On this first successful pour, I had mine set to 18 clicks, which I think is still coarser than they used in this video, but I will take it notch by notch finer for the next few days and find that point just before things get over extracted.
Just leveled up my pourover game! Getting cleaner and sweeter cups. Finally getting that famous blueberry aroma and flavor I was trying get from my Ethiopian
I just started trying this method and I have to say I am loving it. I am finding my coffee has a deeper and richer flavour compared to any other method I have used in the past. Thank you for posting this video.
In the past couple of months I’ve been trying numerous different pour over methods, trying to find one that brings a balanced yet complex cup, where flavor notes could be distinguished. Many very popular recipes came out with distinct flavor (although almost always more sour than I’d like, despite following their instructions for extracting well) but much less body, and my wife thought all of this pour over business had weaker coffee than her basic coffee maker could produce. This single pour method was the ticket, made one yesterday and then again this morning. Perfect strong cups, and also very enjoyable method to use. Thanks for creating and sharing this recipe!
Oh also, very interesting how hot the cup comes out compared to other methods, and also how easy it is to overextract a bit too much and get some bitter flavors. I’m finding I need to lower temp quite a bit.
It’s surprising how strong the coffee gets right! Ahaha. Yeah it has quite a high extraction. It’s cause we maximize the surface area of the coffee by lifting it all up! Thanks for the comments 🙏🏼☕️
Most detailed and straight forward video I've seen in a while, no BS talk just straight to the point !! Def the technique I'm gonna try tomorrow !! Thank you very much 🎉
Ok I’ve tried all methods many times then this popped up and I thought no way this works. Wrong. This is fun, easy, and quick and the best tasting coffee for me. Thanks love it!
What an amazing recipe!! It made wonderful cup of coffee. I probably used a grind that was a bit too coarse, but my coffee is a dark roast so I took the gamble. Plus, I probably used a water temperature (93 C) that was a bit too high, but I've been using that temp a lot lately so I took another gamble. Both gambles paid off and I'm thrilled with the outcome. Not a hint of bitterness.
WOOOO, have you checked out our big batch brew video? that one might help you improve your bigger batch results! ua-cam.com/video/rtJ3dq9Jb3M/v-deo.html
The best ever video for pour over brewing I have ever seen. It explains everything well justified. I have got best result with single pour over using Vario 60. Getting expected flavour with sweet taste of Arebica coffee. But despite of so many efforts I could not get beautiful dome shape of coffee bed after brewing completion even though taste remains best always, to my surprise. I am very much thankful for this wonderful video sharing.
I love this method compare to others because it remind me using my aeropress and my old three hole daiso dripper which I only dial brew time, grind size and temperature. Other pour method give a lot more variable like how fast you pour, time between brew, how much water you divide between pour that make it hard to concentrate especially when try to make one while you sleepy.
So sorry for getting back to you 7 months late, been cheking through comments recently and I realized I missed a lot during my 6 month break! >.< I think other pour methods are too recipe like .. and it's just hard ot make things work because your beans and my beans are different so going with one fixed recipe is just hard to get consistently good results. The single pour makes it easier because it's just one pour and all I have to do is try to explain the different parts of the pour. As you gain an understanding of each part of the pour then you can figure out your own recipe as you are pouring for your coffee in front of you!
You have become my Yoda I believe that you have the best technique And you are right the flow of the water through the coffee bed is important and you are the only one that has made that clear. Best coffee ever I bet you could design a coffee maker with lots of air flow Thanks for sharing God bless
Awww thank you so much for this comment! Haha I would love to design a coffee maker but I hoenstly thjnk the v60 and he origami are just the best already >.
Man I am really glad I found your channel. You are by far the most skilled barista I have seen. The thing is that most of the solutions you came up with are also solutions I have been looking for, and I agree with everything you said in your method. Can't wait to try it properly.
Thank’s for your video on the pour over coffee. I’ve never heard of this before until I saw the series Yellowstone. I’m really looking forward to try this. Thanks again and hope you have a wonderful day.
Thanks a lot for a detailed and informative video. Been hand brewing for some time now trying some different methods. Been struggling with an Ethiopian from Nano Challa that I just couldn’t get the right taste notes from. It just tasted coffee-ish. Now with your method it was the first time I got some more clarity and taste notes in the cup! Thanks a lot for great content!
Coffee is a space of meditation, a moment of stillness amidst the flow of life. In the preparation of coffee, there is neither right nor wrong, only the quiet exploration of flavor and essence. Each brewing method offers a window into the unique character of the bean, an opportunity to discover something new. Let go of judgments and expectations; allow the coffee to speak for itself. In the simplicity of this act, we may find a deep connection to the present moment and an opening to understand ourselves more fully.
I did this method today and I’ll be honest, I never felt I could taste little differences with different extraction methods. But when I used your method today at work I let out a pretty loud “whoa!!!” I couldn’t believe it looked exactly like you showed when it drained and it tasted different. I can’t explain in what way but it was better. Thanks for the training
Thanks for the great information! Next video suggestion: Demonstrate the perfect pour over and then do a voice over to narrate what is being done and speak SLOWLY! Put time stamps on the key sections in the show notes. And please please no distracting music. Thank you!!
Thank you! Yeah I’ve been working on a new style of filming where I talk over the brews more. This is quite early into my filming/editing. Thanks for the suggestion!
I actually tried this and I actually prefer this method. It’s much easier it seems and it’s very straight to the point. The coffee taste great as well. Thank you!
french press fan here. thanks to amazon vine (yay!) i got a v60 (chinese brand, but nice heavy ceramic & certified heavy metal free) today. been watching vids for a week waiting for it to come to learn how to use it. was very confused! have to say your technique was my favorite & the one i'd try...you were with me my 1st time 😜 i totally screwed up the last stir timing but saved it for the most part. also realized my 20oz coffee was not going to fit in the (apparently) 12oz size. aarrgghh! SO i took 1/2 the coffee out & only used 1/2 the water. all on the fly. i repeated the whole process (quickly!) for the rest of the coffee grounds/water i had. whew. with ALL that... not a bad mug of joe! not bitter (that low temp is a mind blower!).good flavor. obvi needs practice but i just drank it down. tasty AF! & major buzz commencing now after that marathon prep session.AND the caffeine hitting my veins! im not up for investing in a gooseneck just yet...i have a very good electric kettle... so i tried something & used my french press carafe to pour the water into the v60. was it perfect? nope. did it work? pretty damn well! will continue that til i decide if its french press or pourover going forward. have to say the cleanup of the v60? UH-MAZING comp'd to a french press. that alone may sway me towards the pourover moving forward! thanks for the lesson! (can ya tell im jacked up on the java train?! 🤪)
Vinceeee i fell in love with this method. It's super approachable! Two questions tho: 1) I saw that my coffee bed at the end was kinda muddy and not as "bubbly" as yours (i use a Light Medium roast and it was roasted about a month ago). Should i grind courser? 2) can you describe the flavor profile that you're trying to get at the end? Tasting is subjectivr so it would really help! Thanks ❤❤❤❤❤
Ohhhhh I’m glad you like the method! Hmmm if it’s too muddy it’s probably got a little too much agitation, try reducing either the stir time or pour more in the middle without moving around the edges as much. If it’s still too muddy you can grind coarser. Also easier to send me a picture on ig!! . Flabour profile hmmm .. I just want a round and sweet texture. Generally this method has a decently high extraction but quick it brings mostly out the sweeter tastes. So it coats the tongue with a “round” feeling hard to explain 😅
Ok, so this is super interesting. I'm not sure I'm fully onboard with anything here yet. I usually use pretty drawn out blooms and long brew times in my klaita wave, but I tried this in my V60. My execution was not perfect, my brew time was 1:13 with a dose of 16g coffee to 250g water. I did not have as distinct of a dome as in the video and I think my grind might've been too coarse, even though It was definitely on the finer size of what I would consider using for my v60 brews. That being said, the results were not terrible. The mouthfeel was great, I got a very juicy and pleasant acidity and a surprising amount of sweetness, though not as much as I would usually get from my kalita pours, and no bitterness or dryness to speak of. That being said, I feel like I only got merely half the aromas and complexities that I would usually get out of the Bolivian batian natural tha I'm currently brewing. I think I'm gonna try again with a finer grind and see what that gets me.
@@princekalibas9691 Oof, let me get a shorts on this, I'll need to follow up on this part. Thank you for the reminder, too many things I want to talk about recently >.
Ok, tried this now and it went almost perfectly. The brew finished at about 1:30 so I was thinking of grinding a tiny bit finer next time. The cup had a nice long finish but there was a tiny bit of astringency which wouldn’t be from the grind size. Maybe from the pouring then? The bed looked domed but more towards mud than towards wet sand like in your video.
Just tried this! I think I've still got some practice to go to get it right but I saw the dome at the end and the taste that came out of the coffee was very different to what I'm used to. I love discovering new ways to do things and I'll put this into my routine! As I'm going to Japan soon which is a home of pourover, I'm going to be having it on the daily haha.
Not only that I've found that my V60 cuts the amount of grind I need to get the same flavor. 30% less grind and that will pay for itself. Wow I've never seen a Metal Hario V60 plastic and I use a ceramic, will be looking for that Metal one very cool :) Great video.
Awww thank youuuu for this! If youre making coffee for two you’ll want to pour faster but not that fast. Try to not agitate by moving to the edges so early and let the volume of the brew be the agitation instead! So stay in the middle for a less clogging brew!
Great video, thanks for making it. Like some others, I also thought I was going to be skipping through a lot of it, but instead I was taught ways to improve on pretty much every part of my v60 routine. I'll be giving this some experimentation starting tomorrow :) impressive demo too!
I am new to V60, and after watching multiple videos, this one really seems like a great option. Now I use light roast beans with a Baratza Encor grinder. Do you or anyone have any recommendations on what setting to put it on? I have heard 15, but not sure. Also, for your coffee to water ratio, is that for 1 cup or 2? I bought a 02, in hopes to make 2 cups. Any advice would be so appreciated! Thank you again, and fantastic video!
Hiiiii! Thanks for choosing our brew methodddd!! Hmmmm I was around the 15-20 mark myself actually on my encore! So it depends on your cup size. For me I think a 20g:300g brew is a good big one cup brew. Hope that helps? If you find it a bit small you can brew lkke 30g:450g instead. But if you do that you’ll want to go a little coarser and start with as gentle as you can to lift the grounds and then pour with a bit more vigour to get more speed and lift. Make sure to lift all the grounds up with the pour though. It might be a bit tricky the first time but it is doableeee! Let me know if you have any other questions!!
I think this method is not for that particular V60, but rather for a Mugen or Kono, otherwise you get too much bypass Paradoxically, the Kasuya method that ends in an inverted cone (due to no stirring) is showcased in a Mugen, where it would be better on a regular V60 since you will get varying degrees of complexity from the coffee coated bypass walls
Tried this with an ethiopian thats been giving me quite a bit of trouble trying to dial in. pulldown was about 2minutes using a small origami, had to chop the pour a bit because the filter paper I have wasnt tall enough. Overall a little less of a mouth feel, just kind of thin compared to a bloomed pourover recipe I was messing around with, but made the coffee (thats been oddly tasting like cigars, if anyone has ideas about that) brighter with more of citrus notes pulled out more.
Oh if it is clogging try pouring super slow in the middle instead. I know what you mean saying your dripper doesn’t have enough height. I also brew on a 01 and origami small! So pour slower and you’ll have a much thicker mouth feel. Also you can send me pictures on ig if you’re looking to perfect it!
Hi. Love your video and great explanation. Easy to follow and replicate. Will try this out. I understood your method since it's a single pour and stirring helps as an agitation to compensate no bloom and single pour method to extract more of the coffee. May I also know whether can this method work for flat bottom brewer? Thanks!
aww Thank youuuu! Hmmm, I haven't really followed up. I would just pour a little slower to get more drippy affect in the beginning and moving in and out a few more times. Maybe shorts inc? :D
Hello there! Your ideas and approach is so different from others I’ve seen that I have to give it a go! I recently returned to using my Cafec Flower (very similar brewer to the Hario V60) after a while of using the Clever Dripper and I came across your videos looking around for recipes. I like how fast and practical this method looks, some methods I’ve seen are quite fussy and very involved with timing and technique (i.e. Cafec’s osmotic flow method looks so tedious that it would grate against my patience) So, thank you for sharing your ideas. Wish me luck!
Never commented on coffee methods, but played around with this method for the past two weeks, and OMG mind-blowing nk. Why did I not know about this earlier 💛💛💛
Wow....all I can say is wow... Thank you so much for sharing. I've been doing 4/6 for a while and was fairly happy with it. Just tried your recipe for the very first time, even though I didn't get the grind size right (very pasty dome), brew time a bit over 2min, it still turned out very aromatic, sweet, full, with a pleasant finish!! I tried to look for discussions of this method on the internet and couldn't find any?! Hope to learn more about this method such as how to dial in etc.
Thank you for this comment! Umm .. heh. The technique is still controversial. Most people are skeptical since we don’t bloom but if you have any questions feel free to just leave a comment here! The easiest way is to send me a dm on Instagram with a picture of the finished brew so I can see what the grounds look like! 🙌🏼
Really love what you say about grind size near the end, and this is funnily enough what I was thinking about a lot this week in my cafe when I realised the grind was too fine (espresso) causing lots of shots to start channeling and underextract due to puck being very fussy at this grind setting, even with precision distribution and tamping. Increasing to 20G in and 50G out actually hit a sweet spot with grind size, and was able to get much more evenly extracted pucks, not to mention a larger window for error because of slower/longer extraction times. It's quite annoying how dose is still talked about in espresso as if it's a fixed brewing variable when in reality it just determines the grind size which may or may not be best for a given setup. Matching the brew water temperature and pressure to best suit the most practical/uniform grind setting for a given burr-set is key, and I think this seems to be what you are saying! About to try my first brew with this v60 technique, cant wait to get it dialled in!
Thank you for this!! Yessss the extra fines really jsut cause a less even extraction (imo) with espresso I think it’s better to actually let the water “bloom” a little in the puck. It’s so weird how I suggest a “bloom” for espresso. But generally I think the water given some time in the puck will distribute the pressure between each grind better. I find the longer I let it distribute the more even the extraction. Hope your brew comes out well!
Ok so I came around your video and decided to test even if it is 10pm here. I bought 1kg of an Ethiopian Bekele and was down 900gr without a single good cup. First try, 16 clicks on Comandante, still too many pieces stuck to the filter but mamma mia, super good already… thanks a lot
Awwww thank youuuuu! Glad even the first time worked well for you! If you need help please let me know! You can always ping me and send pictures to our DM on instagram to see what we can help with!
Hey this isn't too bad! Definitely a bit underextracted for my first attempt... still trying to dial in medium/fine on my Ode+SSP setup. So I got a drain of around 1:18 (thank God for Hario Switch, where I can stop the flow lol). Still... really easy steps to replicate. I love that it feels a bit like a Siphon brew with the dome. Even with the clear underextraction I was getting some fruit notes. Looking forward to pushing finer!
OMG I JUST SAW THIS MESSAGE >.< you probably caught me when I was on my hiatus. I'm sorry for the 7 month delya. I think a 1:18 is going to be a little diluted. If you aren't getting a high enough extraction, aside from a finer grind you can use more movement when you pour!
Thanks man, I appreciated the info. I’m still learning how to perfect my morning cup and this helped out a lot. I didn’t realize that my water was wayyyy too hot. No wonder why it always tasted burnt and acidic. I think I’m on the right track now though. Dialing in my 1zpresso q2 is hard to get right for me… (medium roast) I’m lost as to how many clicks it takes to get to the center of this tootsie pop. ❤❤❤
Yes! I think the water temp makes a huge difference, I tried everything I think the lowest I ever went was like 73 but it came out quite boring at the end ahaha.
I’m new to the “pour over” method. And am looking for a solution that allows me to grind coffee to use. I’ve tried the baskets in my K-cup Kuriag machine only to make a mess and not have a great coffee experience. So the hunt was on to find a better way. I’m looking forward to giving this a try. More work… but hopefully the payoff will be there. Got to go shopping to find the tools need for the job!
Gagne showed the purpose of a bloom and presoak. So yeah it degasses but solubility is enhanced and the grounds are primed for greater diffusion into the solvent
Yes but he also shows it gets stuck at the bottom so you’re extracting more from the top and less at the bottom .. causing a higher uneven extraction. The average extraction with a longer bloom/pre soak is also 21-23% and I achieve the same EY without .. so what you’re saying is .. I have reduced the need for a bloom? 🤔
Hey Kaetlin! Absolutely, it would be similar for metal filters but I think it's best to pour even slower for metal filters. Also I find more success with finer grinds actually so grind finer with metal filter. People say if you grind too fine the grounds will fall out .. but if you put espresso grinds in it stays in the filter .. so no. With finer grinds you will actually have a little less grit and a slower flow rate which is great for a filter that strais really quickly ^^ LMK how this tip works for you!
Wow! I actually learned something interesting today! This water temperature issue is mind blowing to me! I thought it was always 193-212 or just off the boil! Thanks!
Excellent video, gonna try this later. Just curious, would the aggressive stir that causes that very domed bed cause uneven extraction? The are very little grounds on the edge but more in the centre so the bed thickness is not consistent. Would this be a problem or not? Have you tried stiring in a back and forth motion as suggested by Jonathan Gagne to get a flat bed?
I have, and I actually have a video coming up on this to be honest. I don't think flat bed actually means anything, nor does a dome on that side but the extraction is much more even on this one then a multi pour. This is explained by one of the newest vides (a bit old since i've been busy) but the video that is called Top THREE problems the single pour solves. In there I explain how lifting up allows each grind to have maximized extraction with the water since everything is lifted. I also explain how side channeling works and when you pull all the micro fines into the middle where all your grinds are, the bed becomes much more clogged and thus encourages water to move through the paper filter. Thus I find flat beds tend to create a less/lower extraction because water might be forced through the paper! Check it out and let me know what you think there and hit me up again!
@@TALESCOFFEE I think the reason alot of other recipes call for a flat bed in percolation brews is so the water flows through the coffee at the same speed and pressure, so you get even extraction. In the edges of the dome that are shallower, the water flows through faster because there's less coffee to get through, increasing the flow rate and causing over (or more) extraction. But thinking about it, a flat bed in a conical brewer doesn't really make that much sense. It's conical, so the bed depth at the edges is uneven anyway with respect to the base of the device. I think the only real benefits of a flat bed might be the consistency. Your point about the fines getting stuck onto of the bed does make sense. I think you should be able to achieve the same thing by swirling in a straight back and forth vs cylindrical motion, or even gently swirling after the stir. Would be interesting to see a test to see if it actually makes a difference. I just read gagne's blog and he says rao actually does the spin as a more repeatable way of agitation compared to stiring (so it's not for the exclusive purpose of flattening the bed) Thanks for your reply. I'm gonna try your single pour technique from now on and see how it goes!
@@yz249 The Rao spin looks great and is easy to be consistent but it doesn't provide any agitation realistically. Having a stir at the end is like squeezing a teabag, you squeeze the life out of the last bit of the coffee and ensure every last drop is in there. When you wring the teabag dry there's no over agitating unless you are damaging the tea leaves to extract the bitterness. The same idea is for the stir and the coffee. You are merely looking to pull the last little good stuff out. It really is hard to "over agitate" without using a larger stir stick like a spoon or a paddle where the spin is uneven. The highest agitation actually comes from the pour itself, the stir is only to "finish" off the brew. Do not in the slightest think it's that big of an agitation. Slowing down your pour after speeding up causes much more agitation. It's generally misunderstood. As for flat bed, it makes even less sense when you think that the edges actually are farther from the bottom of the dripper than the middle. At least a dome tries to be as even in terms of distance to the hole :P
@@TALESCOFFEE So I've been experimenting with this method recently and I have to say, I'm a big fan of it. Have some questions though if you don't mind. 1)Sometimes I do get high and dry grounds stuck to the side, not all the way to the top (at the highest level the water reaches) but usually like 1/3rd of the way down. How should I avoid this? I always do the flush finish but it still seems to happen. Should I do it with a faster flow rate? 2)What pour height would you recommend? It's hard to judge from the overhead camera. 3)Do you currently use the high or low agitation method you showed in another video, or does this switch between roasts? 4) When you stir, does the stir stick actually touch the side walls of the filter? 5)Any advice for brewing decaf? They tend to not bloom and gas at much, if at all, does this change anything or should I keep the same advice. Sorry for all the questions lol!
I love this technique, I use it everyday. Still having trouble getting the perfect grind size, my grinds aren’t as thick and floaty when water is applied. And if I go coarser it runs through too quickly and tastes too sour:(
Aww thank you! Show me a video through IG dm's if you can let's trouble shoot it together! I don't know what you mean when you say thick and floaty, you mean the crema? The crema can be thinner if your coffees are a little bit lighter. Actually this coffee was quite light but it's like 28 hours off roast and sealed pretty well so .. probably didn't have a chance to degas at all to normal brewing levels.
I have tried your method for different beans, I kind of kept a standardized pouring routine and the brew time can have a very big difference (can finish before 1:15 or up to over 3:00 for 16g to 240ml brew) but those times are consistent to the type of beans correspondingly. Really expecting a more detailed videos on how to control the brew time depending on the types of beans as seems you have mentioned before the pouring technique itself can fix that, but maybe better if can even go deeper on this topic~
Hmm you’re hitting over 3:00? Interesting. Yups! I’ll be doing the deeper dive into the pouring in twl weeks!! Next weeks is in depth in the preparations but also very very important to take note. It can help you with your brew times too!
@@TALESCOFFEE Ethiopian medium light roast beans maybe sinks quicker? Really long brew time.. the coffee still tastes great sometimes though very interesting despite the long brew time.
The lighter the roast the faster it sinks, you can pour more gently down the middle and speed up to avoid clogging. Moving to the edges causes agitation so you’ll be surprised how great the coffees will taste if you pour in the middle for faster sinking beans
I've been using your single pour technique for my daily brews for about six months now, and while I still experiment with other brew techniques this one has become my default go-to, so many thanks for developing a process that delivers consistently delicious results. my question: I use a stainless steel dripper that doesn't require filter paper, and while your technique works great I'm curious if you'd suggest any modifications for this approach (or any thoughts you have on paperless pourovers generally).
First off, thank you for these kind words. I’m super glad to hear the method is working out well for you. As for paperless filters I am not too familiar with them, I have used metal filters for pourovers. If anything you can try grinding finer then a paper filter which is weird to hear but the finer you go the less sediments you should see in the bottom of the dripper! It’s counter intuitive but i find this works really well!
Gave this a go today as a change from the Hoffman method. Interesting results that need more experimentation 👍. What might be the reason that I am not getting the same amount of crema as shown in the video?
Hope you're liking the method so far! As for the crema, it could be because your beans are lighter roasts! That would be fixed if you use a higher water temperature, but the gases are generally inherent to the coffee. Some coffees (like the single pour bean we sell) naturally have less. Don't worry though, the less gases the less agitation you want to have during the pour and the higher the water temperature you can go with!
@@TALESCOFFEE thanks for the detailed thoughts! Have been liking the results, but am realising that it is difficult with a v01 size filter and setup (my 02 is packed away). Also am struggling with a muddy bed (using a niche) for some reason
Continuing on my experimentation journey - using a relatively light roast and V01; Been struggling with astringency and muddy beds and have been playing with various variables. Think I have hit a jackpot; instead of lowering to say a 17g and 250ml pour; went 20g with a 270ml pour and a 30ml pass through - Wow, can't believe the difference on such a small tweak - running with 90deg+ water temp; bed perhaps still muddier than I would like, but the taste was great.
One bad thing about basic food scales is that they often have a short timeout. My food scale turns itself off after 2 minutes. I can hit tare to reset the time, but it unnecessarily complicates things. So I bought a Greater Goods coffee scale for about $20 and it has a shutoff timer of about 8 minutes, so that's something I don't have to worry about anymore.
I just tried single pour for the first time and first time was perfect perfectly balanced flavor good extraction, no bitterness, but didn't get the dome right. Can't believe how forgivable is this method I'll be brewing all day today to perfect this, just still doubtful about the grind size, I'm using a Comandante grinder, ussualy I do 23/26 clicks but this time used 20, should I go lower?
Awww thank youuu for trying the method out! I generally do around 18-20 clicks on the commandante so yessss I would try around 20, it should help you get just a little more flavour out! Lemme know if you have issues and you can always send me pictures of the finished brew on Instagram DM to let me understand where you’re at!
I thought 20+ mins was going to be too rambly and long but you really explained every step of a pour over extremely well, goddamn! The bed setting & filter folding info in particular really helped me. Question for you regarding stirring: I've been trying your 1 pour method but I've been finding my coffee often tastes over-extracted despite having a 1:45-2:00 brew time. However, I usually just swirl my slurry after finishing the pour instead of stirring. Do you think that stirring the way that you do is somehow a "gentler" agitation method as opposed to the swirl? Curious what you think. Thanks for all the info as usual!
Yeah the bed set and filter fold is actually 50% of the brew itself 😂 I’ll do an in-depth one on bed set soon! As for the over extraction you may like it a little lighter so you could go up a bit on the grind size. I think stirring is a little better then swirling though it shouldn’t have a huge difference if it’s done at the end. It depends if you’re brewing a lighter or medium roasts. If you’re brewing with a single pour normally it’s just a little hotter so it has a bit more darker notes in the beginning but it dissipates quite quickly! (At least this is what I’ve noticed) but if you still have a dark flavour try going down a temp or two and it should be 👌🏼👌🏼👌🏼
Yeah you’re very welcome! Do let us know how it works out for you, and maybe my more in-depth videos coming will give you even more insight on coffee in general! 😬
Just watched this again now that I’ve had my V60 a couple of weeks. I notice you said your grind size is the same for espresso. What’s your typical dose and how are you keeping it from pouring super quickly? Are you changing to a darker bean which needs less extraction and can work with the same grind? If I use a filter roast for espresso (which is sometimes really delicious), I have to grind a lot finer than my typical espresso roasted beans
Ahaha, the espresso grind size is only because I had a breville before. I love their double wall portafilter tbh. Darker coffees require much more movement and popping of gases, it’s why blooms are invented in the first place uncontrollable brews. Lighter coffees don’t require blooms. But darker ones you want to look up my droplet pour or my new mini circle pours. For espresso if you’re using lighter coffees the problem is the same “weight” is actually lower volume. You can probably grind coarser if you use more weight since you fill up more of the basket. I did some shorts on this where I say I rather go by volume then go by weight. Once you know the volume you can figure out the weight. Grinding too fine creates more uneven extractions if you don’t preinfuse, but if you preinfuse you end up getting worse overall extractions still imo.
@@TALESCOFFEE thanks! I use a Robot lever machine so I generally do Rao blooming espresso shots for filter roasts and fine grinds to extract enough where it tastes juicy and bright but not too acidic. I find up dosing never quite does a good job vs the right dose and grind size. Will check out that other video you mentioned!
Finer is for standard of deviation. Coarser has more grinds consistent at two peaks the micro fines and the higher areas. But the extraction is based on deviation because coarser grinds (boulders) are much harder to fully extract compared to fines. . The argument fines can be removed is negligible imo cause even with sifting your fines are still stuck to the coarser ones. Also RDT is horrible for micro fines sticking they just become mush on boulders. Hope this explains it ^^
Yups that's my biggest concern. You can actually use static to remove the fines but that only helps me get more consistent grinds on the finer side since coarser ones the static on the boulders is larger then the catcher built into grinders.@@BensCoffeeRants
For larger brews you can check out the bypass method for larger brews. The timing if you were to follow the original method would be longer, you would ideally start as low as possible and gentle as possible to prevent the beans from extracting and then sinking to the bottom/clogging. You can speed up but never slow down and pour in a way that only moves it in a swirly direction .. this can be a bit hard over text, maybe keep an eye out I can do a short on this for you! In the mean time check out the bypass video!
No matter how many times I try, I just can’t figure this one out. That beautiful dome is an elusive mother! Always coffee way up on the sides. My dome is literally inverted every time! For real though, my drawdown is between 1:00 - 1:20 no matter how fine (or coarse) I grind. I guess this isn’t the technique for me, lol. Back to the bloom.
Came across one of your videos the other day and I’ll be honest, I dismissed your method because it didn’t fit my “norm”. Came across it again today and after looking at the comments I decided to give it a try. Oh man, I am so glad I was wrong. Granted, my pouring technique is still way off from where it should be, but after just trying this, I get more flavor than any other method I have tried. I also was taught that “hotter is better” and never tried cooler water until today. Thanks for putting content like this out there for those of us who are struggling to find what we like!
Glad you gave it a try, Ans glad to hear you enjoyed the method. Hotter water is better for higher extraction rates, but that’s only relevant if you use coarser grinds which isn’t the case if we use the single pour. I just find there’s darker flavours that come out from the higher temperatures that even coarser grinds couldn’t mitigate.
And you’re very welcome! Hope the in-depth videos clarify even more things moving forward!
Water temp depends on roast level
By far the best pour over technique video I ever saw! Nice to know you're in the Vancouver region, will definitely give your shop a visit!!
@TALES COFFEE Thank you for providing us with the single pour technique. I am surprised how well the taste gets and how constantly I can reproduce it. Thanks you also for all the details about temperature, grind size, stiring technique - but especially for sharing how to fold and hold the V60 filter. What an eye opener. All the best to you!
You're very welcome I'm glad it works well for you!
😊@@TALESCOFFEE
most educational video out there. usually when I watch people talk abou pour overs I have to rewind five times to figure out what the heck they were talking about and at which point
Aww thank you so much for this!!
Hope to put out more content you enjoy 🙌🏼
I’ve been getting into pour over since the pandemic began. Can’t tell you how much coffee I’ve gone through and how many videos I’ve watched. After following this method yesterday, I can say it resulted in the single best tasting cup of pour over I have ever made (and one I’m happy with). Thank you!
Awwww you're very welcome, thank you for trying the technique! Glad you're loving it!
Have you tried French Press?
As a lifelong James Hoffman YT student I’d love to see his opinion on this technique. It’s so different! I’ll definitely give it a try 😊 Thank you for your effort!
Omg finally! I'm just starting out and have been trying to make single pour work and I always get clogging and bitterness and astringency. This method however worked PERFECTLY for me and is way easier than trying to dump 300g of water in 15 seconds or whatever. Super easy, perfect extraction. Thanks for the helpful video! You've made my mornings way more enjoyable!
Hehehe I’m glad I could help improve your coffee routine!! 🙌🏼
Wow, I must admit. This video is very very different from everything else I’ve watched. Extremely informative and love the fact that you have sensible rationale behind every aspect of the brew. Gonna give this a go tomorrow morning!!❤
Aww thank you! I appreciate that yessss, let me know how you like the method. If you have questions about it please ping me cause it can be a bit tricky!
Indeed. Shalom.
I have been skeptical of this method when I first saw it a while ago, but this morning finally tried it.
Light roast natural Ethiopia 94 degrees C-ish water at around 50ppm (as per the roaster's recommendation with more "conventional" methods)
Grind: 5.0 setting on K-Max
Dose: 15g, 1:15 ratio (225g water)
Time: 1:26
I was not as mind-blown as some other commenters here, but surely intrigued. The brew finished quite fast, but had sweetness comparable to my usual 3:30 bloomed-spinned brew (James Hedricks method). The aroma and flavor was noticeably stronger, tho there was a slightly dry/woody aftertaste (probably due to too high temperature). The bed was quite pasty on the sides, slightly less on the bed/mound, so grindsize and bypass could also have played a part in the aftertaste. Definitely going to try again tomorrow, and maybe experimenting with different papers (I also have Cafec light roast and Hario tabbed).
As a sidenote, I think it is also worth mentioning the linear workflow of this method. Preheat - Prepare the bed - Pour - Stir and wait - Serve. No more frantically trying to preheat with a whole lot of boiling water and constantly trying to pick the kettle up, pour, then put it down to reheat, then swirl, take it up again,...
P/s: Ok, just realized I pretty much wrote an essay here, hope it's not too much :')
First of all. I love essays. Thank you for accurately describing everything.
Now let’s go into the brew. I’m very thankful you’re giving the method a try. If you’re finding the pasty texture you could try our lower agitation brew method. If it still persists I would suggest going up the grind size ever so slightly. The dry and woody aftertaste is from the over extraction which is depicted by the pasty texture of the grinds after the brew. I’d have to see, the sides can be pasty but that could be a consistency issue, let’s figure it out from the pour first. The time seems to be pretty good though, so try increasing the grind size just a touch? If it’s like super pasty your grinds could be a bit too coarse (weird how this works but it could be micro fines) let me know how else I can explain things better! Better yet tag me on Instagram and show me the grinds afterwards it’s a lot easier to trouble shoot that way!
P.S - essay for essay 🙌🏼
you ever figure out a good grind size with the k-max? On my k-max, I tried 6 first, was ok, but my technique needs work.... I had a rim of grinds at the top, but the coffee tasted great. I think I can contribute this to technique and not doing a "cleaning pour" around the edge at the end. Second try, I used 5, and noticed it had a thick layer of pasty grinds from top to bottom... it was a disaster and the coffee was bad. I think this is too fine of a grind... going to hang out around 6 and practice...
Thanks Vincent for this method
@@deadshrub i just stick with 5.5, adjusting my pour depending on the coffee and sometimes i can change the filter (Cafec Abaca or Light roast)
@@thanhnamnguyen5280 thanks... maybe the coffee I am using is just too fresh off roast. I never get the crust breaking no matter what grind size I try... I so want this method to work...
I really love a hot cup of coffee & add a splash of cream. What temp would be best to brew?
My hearth is rushing for all the coffee experiments I’m running daily
same bro, same.
I think that's the caffeine talking
why do u have a hearth
I had just made a cup of coffee when I came across this video. So I immediately made one using your technique so I could see if the taste would be different. It’s so much better, I can’t believe it!
thanks for all the knowledge man. A year ago i found your non-bloom video and immediately tried your technique, prior to that i struggled a lot with any other technique, but this one is so simple and repeatable, and the results are there, i don't understand why this technique is not as popular
Thank you for your continual support!!! The method is a bit controversial because it’s extremely uncommon to brew without a bloom. Yet longer ones are fine 😂
Been using the Tetsu Kasuya 4:6 method previously but recently came across your single pour method. I'm not acute enough to tell which objectively tastes 'better' but both methods produce a very tasty cup, and I feel your single pour method bringing out a bit more clarity and brightness to the cup. But for me, the main reason I love your method is its simplicity and shorter brew times. Thanks for sharing this!
Awww thank you so much for this comment, you don't know how much it means ahaha. I'm glad the method's working out for you. If you ever run into issues you can DM me a picture on IG for help on refining it :D
For anyone struggling with thier V60 pour over results, I'm telling you this is the way! Thank you very much for this detailed instruction guide.
I just got an 02 V60 and Timemore C2. I'm using some high quality dark roast beans (Phil & Sebastian), and I've been struggling with so many different techniques and always ending up with either super bitterness / flatness (forcing me to try going coarser and coarser with my grind) or sour / tea like (as I got very coarse with the grind - I had gotten up to 26 clicks on the C2). I think the key here is that fairly aggressive spin at the end which pushes all the fine grounds to the outside, allowing the water to drip through an overall finer grind and not over extracting the grounds.
I was definitely getting my water hotter than they suggest in this video as well. So I've reduced that, and I suspect that has helped with the overall flavor profile.
For anyone using a Timemore C2, On this first successful pour, I had mine set to 18 clicks, which I think is still coarser than they used in this video, but I will take it notch by notch finer for the next few days and find that point just before things get over extracted.
Finally, the video I've been waiting for! So glad I drove down to see you do the single pour in person AND get a masterclass video.
Thanks for coming down!!!
目前學過最簡單、最有效的沖煮方法，使用筷子攪拌創造的水流漩渦讓咖啡粉在2分鐘內就可以有這麼高的萃取率且沒有不好的味道，太神奇了！
目前還在熟悉筷子攪拌（漩渦總是不夠快）和不同豆子和磨豆機搭配的最適合的刻細度⋯還有很多問號⋯⋯
謝謝Vincent分享含金量如此高的咖啡沖煮教學影片。
hehehehehehe ♥️♥️♥️ thank youuu
Just leveled up my pourover game! Getting cleaner and sweeter cups. Finally getting that famous blueberry aroma and flavor I was trying get from my Ethiopian
WOOOO I’m so glad to hear that!!
Haha- I was also struggling to get the tastenotes from my Ethiopian and finally found them! 😄
I just started trying this method and I have to say I am loving it. I am finding my coffee has a deeper and richer flavour compared to any other method I have used in the past. Thank you for posting this video.
Oh you’re very welcome! Thanks for trying actually, glad you are enjoying the method 😬
In the past couple of months I’ve been trying numerous different pour over methods, trying to find one that brings a balanced yet complex cup, where flavor notes could be distinguished. Many very popular recipes came out with distinct flavor (although almost always more sour than I’d like, despite following their instructions for extracting well) but much less body, and my wife thought all of this pour over business had weaker coffee than her basic coffee maker could produce. This single pour method was the ticket, made one yesterday and then again this morning. Perfect strong cups, and also very enjoyable method to use. Thanks for creating and sharing this recipe!
Oh also, very interesting how hot the cup comes out compared to other methods, and also how easy it is to overextract a bit too much and get some bitter flavors. I’m finding I need to lower temp quite a bit.
It’s surprising how strong the coffee gets right! Ahaha. Yeah it has quite a high extraction. It’s cause we maximize the surface area of the coffee by lifting it all up! Thanks for the comments 🙏🏼☕️
Most detailed and straight forward video I've seen in a while, no BS talk just straight to the point !! Def the technique I'm gonna try tomorrow !! Thank you very much 🎉
Awww thank you! Let me know how you like it or if you have issues with it!
@@TALESCOFFEE I will work around this method a little , dif beans, did grinder size etc, but I will come back to you for to tell 🔥
Ok I’ve tried all methods many times then this popped up and I thought no way this works. Wrong. This is fun, easy, and quick and the best tasting coffee for me. Thanks love it!
Great video ,you're right about Hario filter being "strange", like your solution to problem
Thanks! Yeah the filter is weird lol
Indeed. Shalom.
What an amazing recipe!! It made wonderful cup of coffee. I probably used a grind that was a bit too coarse, but my coffee is a dark roast so I took the gamble. Plus, I probably used a water temperature (93 C) that was a bit too high, but I've been using that temp a lot lately so I took another gamble. Both gambles paid off and I'm thrilled with the outcome. Not a hint of bitterness.
This video was published as I’ve been binge watching your channel and brewing!!! About to brew now, but this video is a must watch first!
Hope it teaches you everything you want!!
I got biggest V60 brewer (03) to try to brew 500 ml batches with this method and the result is pretty nice!
WOOOO, have you checked out our big batch brew video? that one might help you improve your bigger batch results!
ua-cam.com/video/rtJ3dq9Jb3M/v-deo.html
Love the meticulous detail you go into here. Excellent stuff, thanks.
Awww thank you!! 🙏🏼
The best ever video for pour over brewing I have ever seen. It explains everything well justified. I have got best result with single pour over using Vario 60. Getting expected flavour with sweet taste of Arebica coffee. But despite of so many efforts I could not get beautiful dome shape of coffee bed after brewing completion even though taste remains best always, to my surprise. I am very much thankful for this wonderful video sharing.
You had me at the perfectly round dome bed at the end. Oh, and the creamy looking full cone too
Omg YES ITS THE FINISH THAT COUNTS HAHAHA. It’s just satisfying thankssss 🥺
I got into pour over coffee only recently and came across your video - excellent info and tips. Trying it out today!
Aww thank you! Let me know how you like the method!
I love this method compare to others because it remind me using my aeropress and my old three hole daiso dripper which I only dial brew time, grind size and temperature. Other pour method give a lot more variable like how fast you pour, time between brew, how much water you divide between pour that make it hard to concentrate especially when try to make one while you sleepy.
So sorry for getting back to you 7 months late, been cheking through comments recently and I realized I missed a lot during my 6 month break!
>.<
I think other pour methods are too recipe like .. and it's just hard ot make things work because your beans and my beans are different so going with one fixed recipe is just hard to get consistently good results.
The single pour makes it easier because it's just one pour and all I have to do is try to explain the different parts of the pour. As you gain an understanding of each part of the pour then you can figure out your own recipe as you are pouring for your coffee in front of you!
Every new recipe/method of coffee making I try has me more and more convinced that most of it is hocus-pocus.
You have become my Yoda
I believe that you have the best technique
And you are right the flow of the water through the coffee bed is important and you are the only one that has made that clear. Best coffee ever
I bet you could design a coffee maker with lots of air flow
Thanks for sharing
God bless
Awww thank you so much for this comment! Haha I would love to design a coffee maker but I hoenstly thjnk the v60 and he origami are just the best already >.
Man I am really glad I found your channel. You are by far the most skilled barista I have seen. The thing is that most of the solutions you came up with are also solutions I have been looking for, and I agree with everything you said in your method.
Can't wait to try it properly.
Thank’s for your video on the pour over coffee. I’ve never heard of this before until I saw the series Yellowstone. I’m really looking forward to try this. Thanks again and hope you have a wonderful day.
Hope you have a great day too! Did you learn about pourovers from the series Yellowstone?
Very interesting! I will try this tomorrow’s morning! Thanks for the video
Thanks a lot for a detailed and informative video. Been hand brewing for some time now trying some different methods. Been struggling with an Ethiopian from Nano Challa that I just couldn’t get the right taste notes from. It just tasted coffee-ish. Now with your method it was the first time I got some more clarity and taste notes in the cup! Thanks a lot for great content!
Aww I'm so glad you're finding success with it! I'll be back with new videos this week! (hopefully I finish editing in time) IM BACKKKK :D
Coffee is a space of meditation, a moment of stillness amidst the flow of life. In the preparation of coffee, there is neither right nor wrong, only the quiet exploration of flavor and essence. Each brewing method offers a window into the unique character of the bean, an opportunity to discover something new. Let go of judgments and expectations; allow the coffee to speak for itself. In the simplicity of this act, we may find a deep connection to the present moment and an opening to understand ourselves more fully.
I did this method today and I’ll be honest, I never felt I could taste little differences with different extraction methods. But when I used your method today at work I let out a pretty loud “whoa!!!” I couldn’t believe it looked exactly like you showed when it drained and it tasted different. I can’t explain in what way but it was better. Thanks for the training
Heeeheheee, it’s surprising right!!
。
I’m glad it worked out well for youuuu!!! 🙌🏼 hope you keep sharing some banger ideas out to everyone heeheheee
Thanks for the great information! Next video suggestion: Demonstrate the perfect pour over and then do a voice over to narrate what is being done and speak SLOWLY! Put time stamps on the key sections in the show notes. And please please no distracting music. Thank you!!
Thank you!
Yeah I’ve been working on a new style of filming where I talk over the brews more. This is quite early into my filming/editing. Thanks for the suggestion!
Your channel is a valuable resource Sir. Thanks for all the great in-depth information.
Awww thank you so much for this! I just filmed so I’m back to this! Editing and will have it out this weekend!!
I actually tried this and I actually prefer this method. It’s much easier it seems and it’s very straight to the point. The coffee taste great as well. Thank you!
Awww you’re welcome! Glad it’s working out for you!
french press fan here. thanks to amazon vine (yay!) i got a v60 (chinese brand, but nice heavy ceramic & certified heavy metal free) today.
been watching vids for a week waiting for it to come to learn how to use it. was very confused!
have to say your technique was my favorite & the one i'd try...you were with me my 1st time 😜
i totally screwed up the last stir timing but saved it for the most part. also realized my 20oz coffee was not going to fit in the (apparently) 12oz size. aarrgghh!
SO i took 1/2 the coffee out & only used 1/2 the water. all on the fly.
i repeated the whole process (quickly!) for the rest of the coffee grounds/water i had. whew.
with ALL that... not a bad mug of joe! not bitter (that low temp is a mind blower!).good flavor. obvi needs practice but i just drank it down. tasty AF! & major buzz commencing now after that marathon prep session.AND the caffeine hitting my veins!
im not up for investing in a gooseneck just yet...i have a very good electric kettle... so i tried something & used my french press carafe to pour the water into the v60. was it perfect? nope. did it work? pretty damn well! will continue that til i decide if its french press or pourover going forward.
have to say the cleanup of the v60? UH-MAZING comp'd to a french press. that alone may sway me towards the pourover moving forward!
thanks for the lesson! (can ya tell im jacked up on the java train?! 🤪)
Thank you for this! I’ve tried lots of methods and this is by far my favorite. Extracted a lot of flavor with no sourness and was very quick
Yesss! The acidity is a different kind at the beginning so it doesn’t “feel” as acidic!
Vinceeee i fell in love with this method. It's super approachable! Two questions tho:
1) I saw that my coffee bed at the end was kinda muddy and not as "bubbly" as yours (i use a Light Medium roast and it was roasted about a month ago). Should i grind courser?
2) can you describe the flavor profile that you're trying to get at the end? Tasting is subjectivr so it would really help!
Thanks ❤❤❤❤❤
Ohhhhh I’m glad you like the method!
Hmmm if it’s too muddy it’s probably got a little too much agitation, try reducing either the stir time or pour more in the middle without moving around the edges as much. If it’s still too muddy you can grind coarser. Also easier to send me a picture on ig!!
.
Flabour profile hmmm .. I just want a round and sweet texture. Generally this method has a decently high extraction but quick it brings mostly out the sweeter tastes. So it coats the tongue with a “round” feeling hard to explain 😅
Ok, so this is super interesting. I'm not sure I'm fully onboard with anything here yet. I usually use pretty drawn out blooms and long brew times in my klaita wave, but I tried this in my V60. My execution was not perfect, my brew time was 1:13 with a dose of 16g coffee to 250g water. I did not have as distinct of a dome as in the video and I think my grind might've been too coarse, even though It was definitely on the finer size of what I would consider using for my v60 brews. That being said, the results were not terrible. The mouthfeel was great, I got a very juicy and pleasant acidity and a surprising amount of sweetness, though not as much as I would usually get from my kalita pours, and no bitterness or dryness to speak of. That being said, I feel like I only got merely half the aromas and complexities that I would usually get out of the Bolivian batian natural tha I'm currently brewing. I think I'm gonna try again with a finer grind and see what that gets me.
Would love to see your take of this technique in a Kalita Wave. You mention is basically the same with some tweaks added to it!
Will do! We will finish up with the different more advanced series of the master class topics first!
Did Vince ever post the single pour technique tip for flat bottoms?
@@princekalibas9691 not that Im aware!
@@princekalibas9691 Oof, let me get a shorts on this, I'll need to follow up on this part. Thank you for the reminder, too many things I want to talk about recently >.
This is amazing. I have been doing this so wrong.
Hope you get great results with this!!
Ok, tried this now and it went almost perfectly. The brew finished at about 1:30 so I was thinking of grinding a tiny bit finer next time. The cup had a nice long finish but there was a tiny bit of astringency which wouldn’t be from the grind size. Maybe from the pouring then?
The bed looked domed but more towards mud than towards wet sand like in your video.
Just tried this! I think I've still got some practice to go to get it right but I saw the dome at the end and the taste that came out of the coffee was very different to what I'm used to. I love discovering new ways to do things and I'll put this into my routine! As I'm going to Japan soon which is a home of pourover, I'm going to be having it on the daily haha.
Not only that I've found that my V60 cuts the amount of grind I need to get the same flavor. 30% less grind and that will pay for itself. Wow I've never seen a Metal Hario V60 plastic and I use a ceramic, will be looking for that Metal one very cool :) Great video.
Nice job explaining the art of the pour over!
Thank you!!
Been using this method for over a year now and absolutely love it! If I’m making coffee for two should I still keep it at 45 seconds?
Awww thank youuuu for this! If youre making coffee for two you’ll want to pour faster but not that fast. Try to not agitate by moving to the edges so early and let the volume of the brew be the agitation instead! So stay in the middle for a less clogging brew!
@@TALESCOFFEESo even if I increase the amount of grams of coffee I’ll want to keep it at 45 seconds?
Great video, thanks for making it. Like some others, I also thought I was going to be skipping through a lot of it, but instead I was taught ways to improve on pretty much every part of my v60 routine. I'll be giving this some experimentation starting tomorrow :) impressive demo too!
A very nice cup indeed! Got this dome at the end the first time I did it.. never again!
Try pouring slower it might help oyu!
I am new to V60, and after watching multiple videos, this one really seems like a great option. Now I use light roast beans with a Baratza Encor grinder. Do you or anyone have any recommendations on what setting to put it on? I have heard 15, but not sure. Also, for your coffee to water ratio, is that for 1 cup or 2? I bought a 02, in hopes to make 2 cups. Any advice would be so appreciated! Thank you again, and fantastic video!
Hiiiii! Thanks for choosing our brew methodddd!! Hmmmm I was around the 15-20 mark myself actually on my encore! So it depends on your cup size. For me I think a 20g:300g brew is a good big one cup brew.
Hope that helps? If you find it a bit small you can brew lkke 30g:450g instead. But if you do that you’ll want to go a little coarser and start with as gentle as you can to lift the grounds and then pour with a bit more vigour to get more speed and lift. Make sure to lift all the grounds up with the pour though. It might be a bit tricky the first time but it is doableeee!
Let me know if you have any other questions!!
I’ll be sure to give this a go. Thanks man.
No problems! Hope you enjoy it!
I think this method is not for that particular V60, but rather for a Mugen or Kono, otherwise you get too much bypass
Paradoxically, the Kasuya method that ends in an inverted cone (due to no stirring) is showcased in a Mugen, where it would be better on a regular V60 since you will get varying degrees of complexity from the coffee coated bypass walls
Tried this with an ethiopian thats been giving me quite a bit of trouble trying to dial in. pulldown was about 2minutes using a small origami, had to chop the pour a bit because the filter paper I have wasnt tall enough.
Overall a little less of a mouth feel, just kind of thin compared to a bloomed pourover recipe I was messing around with, but made the coffee (thats been oddly tasting like cigars, if anyone has ideas about that) brighter with more of citrus notes pulled out more.
Oh if it is clogging try pouring super slow in the middle instead. I know what you mean saying your dripper doesn’t have enough height. I also brew on a 01 and origami small! So pour slower and you’ll have a much thicker mouth feel. Also you can send me pictures on ig if you’re looking to perfect it!
Appreciate your videos and have been really enjoying your method. Hope your channel blows up!
Thank you for these kind words! We hope to consistently provide new insight on coffee!!
Hi. Love your video and great explanation. Easy to follow and replicate. Will try this out. I understood your method since it's a single pour and stirring helps as an agitation to compensate no bloom and single pour method to extract more of the coffee. May I also know whether can this method work for flat bottom brewer? Thanks!
Yups it works for flat bottoms! Though stirring isn’t as easy I still stir in the waves though 😬
This has changed my coffee life. Thanks. You mention a different technique for medium/dark roasts. Did you do a follow up video for that technique?
aww Thank youuuu! Hmmm, I haven't really followed up. I would just pour a little slower to get more drippy affect in the beginning and moving in and out a few more times. Maybe shorts inc? :D
Thanks for your time much appreciated/ useful info.
Awww thank you for this comment!!! I really appreciate the support !!
Hello there! Your ideas and approach is so different from others I’ve seen that I have to give it a go! I recently returned to using my Cafec Flower (very similar brewer to the Hario V60) after a while of using the Clever Dripper and I came across your videos looking around for recipes.
I like how fast and practical this method looks, some methods I’ve seen are quite fussy and very involved with timing and technique (i.e. Cafec’s osmotic flow method looks so tedious that it would grate against my patience)
So, thank you for sharing your ideas. Wish me luck!
Good luck with everything! I love the Cafec Flower btw. Let us know how you like the method on the flower!
Never commented on coffee methods, but played around with this method for the past two weeks, and OMG mind-blowing nk. Why did I not know about this earlier 💛💛💛
Oh YESSS so glad you like it!!! 🙌🏼🙌🏼🙌🏼
Awesome Video!
Happy Brewing :)
Happy brewing to you too!!! Thank youuuu!
Wow....all I can say is wow...
Thank you so much for sharing. I've been doing 4/6 for a while and was fairly happy with it. Just tried your recipe for the very first time, even though I didn't get the grind size right (very pasty dome), brew time a bit over 2min, it still turned out very aromatic, sweet, full, with a pleasant finish!! I tried to look for discussions of this method on the internet and couldn't find any?! Hope to learn more about this method such as how to dial in etc.
Thank you for this comment!
Umm .. heh. The technique is still controversial. Most people are skeptical since we don’t bloom but if you have any questions feel free to just leave a comment here!
The easiest way is to send me a dm on Instagram with a picture of the finished brew so I can see what the grounds look like! 🙌🏼
Really love what you say about grind size near the end, and this is funnily enough what I was thinking about a lot this week in my cafe when I realised the grind was too fine (espresso) causing lots of shots to start channeling and underextract due to puck being very fussy at this grind setting, even with precision distribution and tamping.
Increasing to 20G in and 50G out actually hit a sweet spot with grind size, and was able to get much more evenly extracted pucks, not to mention a larger window for error because of slower/longer extraction times.
It's quite annoying how dose is still talked about in espresso as if it's a fixed brewing variable when in reality it just determines the grind size which may or may not be best for a given setup.
Matching the brew water temperature and pressure to best suit the most practical/uniform grind setting for a given burr-set is key, and I think this seems to be what you are saying!
About to try my first brew with this v60 technique, cant wait to get it dialled in!
Thank you for this!! Yessss the extra fines really jsut cause a less even extraction (imo) with espresso I think it’s better to actually let the water “bloom” a little in the puck. It’s so weird how I suggest a “bloom” for espresso. But generally I think the water given some time in the puck will distribute the pressure between each grind better. I find the longer I let it distribute the more even the extraction.
Hope your brew comes out well!
I have to give this a try. Cooler water seems interesting too
Ok so I came around your video and decided to test even if it is 10pm here. I bought 1kg of an Ethiopian Bekele and was down 900gr without a single good cup. First try, 16 clicks on Comandante, still too many pieces stuck to the filter but mamma mia, super good already… thanks a lot
Awwww thank youuuuu! Glad even the first time worked well for you! If you need help please let me know! You can always ping me and send pictures to our DM on instagram to see what we can help with!
Hey this isn't too bad!
Definitely a bit underextracted for my first attempt... still trying to dial in medium/fine on my Ode+SSP setup. So I got a drain of around 1:18 (thank God for Hario Switch, where I can stop the flow lol). Still... really easy steps to replicate. I love that it feels a bit like a Siphon brew with the dome.
Even with the clear underextraction I was getting some fruit notes. Looking forward to pushing finer!
OMG I JUST SAW THIS MESSAGE >.< you probably caught me when I was on my hiatus. I'm sorry for the 7 month delya. I think a 1:18 is going to be a little diluted. If you aren't getting a high enough extraction, aside from a finer grind you can use more movement when you pour!
Thanks man, I appreciated the info. I’m still learning how to perfect my morning cup and this helped out a lot. I didn’t realize that my water was wayyyy too hot. No wonder why it always tasted burnt and acidic. I think I’m on the right track now though. Dialing in my 1zpresso q2 is hard to get right for me… (medium roast) I’m lost as to how many clicks it takes to get to the center of this tootsie pop. ❤❤❤
Yes! I think the water temp makes a huge difference, I tried everything I think the lowest I ever went was like 73 but it came out quite boring at the end ahaha.
I’m new to the “pour over” method. And am looking for a solution that allows me to grind coffee to use. I’ve tried the baskets in my K-cup Kuriag machine only to make a mess and not have a great coffee experience. So the hunt was on to find a better way. I’m looking forward to giving this a try. More work… but hopefully the payoff will be there. Got to go shopping to find the tools need for the job!
Let us know if you have questions!!!
Thanks! A lot to think about. That stirring thing is a surprise. I'll be looking for content about that.
Yessss stirring for the longest time was frowned upon but now we’re all stirring and swirling 😂
Gagne showed the purpose of a bloom and presoak. So yeah it degasses but solubility is enhanced and the grounds are primed for greater diffusion into the solvent
Yes but he also shows it gets stuck at the bottom so you’re extracting more from the top and less at the bottom .. causing a higher uneven extraction. The average extraction with a longer bloom/pre soak is also 21-23% and I achieve the same EY without .. so what you’re saying is .. I have reduced the need for a bloom? 🤔
Is there a video up yet on how to do the flat bottom technique? I’ve been wanting to know what changes in the method! Great video!!
8:55 nice tapping on rhythm there! Thx for the Materclass as well! I learned so much from these videos of yours!
You’re super welcome! Glad we could help share new ideas to you!
It would be handy to show us grind size compared side by side or mixed with sesame seeds.
I’ve never thought of that thank you for this suggestion!!
Lol. I’ve been using my chopsticks for months works great 😂
This video was so interesting! Thank you for your knowledge. Would you be willing to talk about/show pourovers for a reusable metal filter?
Hey Kaetlin!
Absolutely, it would be similar for metal filters but I think it's best to pour even slower for metal filters. Also I find more success with finer grinds actually so grind finer with metal filter. People say if you grind too fine the grounds will fall out .. but if you put espresso grinds in it stays in the filter .. so no. With finer grinds you will actually have a little less grit and a slower flow rate which is great for a filter that strais really quickly ^^
LMK how this tip works for you!
@@TALESCOFFEE Thank you so much 🥺
Wow! I actually learned something interesting today! This water temperature issue is mind blowing to me! I thought it was always 193-212 or just off the boil! Thanks!
Yesss! If you can have a super controlled flow rate or pouring closer you can use higher water temp. It’s all about controlling gasses!
🙌🏼
I had no idea making coffee was so technical. I've just been pouring hot water over coffee.
It can be yeah! Ahahaha we just kinda nerd it out trying to brew better coffee all the time!
Excellent video, gonna try this later. Just curious, would the aggressive stir that causes that very domed bed cause uneven extraction? The are very little grounds on the edge but more in the centre so the bed thickness is not consistent. Would this be a problem or not? Have you tried stiring in a back and forth motion as suggested by Jonathan Gagne to get a flat bed?
I have, and I actually have a video coming up on this to be honest. I don't think flat bed actually means anything, nor does a dome on that side but the extraction is much more even on this one then a multi pour. This is explained by one of the newest vides (a bit old since i've been busy) but the video that is called Top THREE problems the single pour solves.
In there I explain how lifting up allows each grind to have maximized extraction with the water since everything is lifted. I also explain how side channeling works and when you pull all the micro fines into the middle where all your grinds are, the bed becomes much more clogged and thus encourages water to move through the paper filter. Thus I find flat beds tend to create a less/lower extraction because water might be forced through the paper!
Check it out and let me know what you think there and hit me up again!
@@TALESCOFFEE I think the reason alot of other recipes call for a flat bed in percolation brews is so the water flows through the coffee at the same speed and pressure, so you get even extraction. In the edges of the dome that are shallower, the water flows through faster because there's less coffee to get through, increasing the flow rate and causing over (or more) extraction.
But thinking about it, a flat bed in a conical brewer doesn't really make that much sense. It's conical, so the bed depth at the edges is uneven anyway with respect to the base of the device. I think the only real benefits of a flat bed might be the consistency.
Your point about the fines getting stuck onto of the bed does make sense. I think you should be able to achieve the same thing by swirling in a straight back and forth vs cylindrical motion, or even gently swirling after the stir. Would be interesting to see a test to see if it actually makes a difference.
I just read gagne's blog and he says rao actually does the spin as a more repeatable way of agitation compared to stiring (so it's not for the exclusive purpose of flattening the bed)
Thanks for your reply. I'm gonna try your single pour technique from now on and see how it goes!
@@yz249 The Rao spin looks great and is easy to be consistent but it doesn't provide any agitation realistically.
Having a stir at the end is like squeezing a teabag, you squeeze the life out of the last bit of the coffee and ensure every last drop is in there. When you wring the teabag dry there's no over agitating unless you are damaging the tea leaves to extract the bitterness. The same idea is for the stir and the coffee. You are merely looking to pull the last little good stuff out. It really is hard to "over agitate" without using a larger stir stick like a spoon or a paddle where the spin is uneven.
The highest agitation actually comes from the pour itself, the stir is only to "finish" off the brew. Do not in the slightest think it's that big of an agitation. Slowing down your pour after speeding up causes much more agitation. It's generally misunderstood.
As for flat bed, it makes even less sense when you think that the edges actually are farther from the bottom of the dripper than the middle. At least a dome tries to be as even in terms of distance to the hole :P
@@TALESCOFFEE So I've been experimenting with this method recently and I have to say, I'm a big fan of it. Have some questions though if you don't mind.
1)Sometimes I do get high and dry grounds stuck to the side, not all the way to the top (at the highest level the water reaches) but usually like 1/3rd of the way down. How should I avoid this? I always do the flush finish but it still seems to happen. Should I do it with a faster flow rate?
2)What pour height would you recommend? It's hard to judge from the overhead camera.
3)Do you currently use the high or low agitation method you showed in another video, or does this switch between roasts?
4) When you stir, does the stir stick actually touch the side walls of the filter?
5)Any advice for brewing decaf? They tend to not bloom and gas at much, if at all, does this change anything or should I keep the same advice.
Sorry for all the questions lol!
I love this technique, I use it everyday. Still having trouble getting the perfect grind size, my grinds aren’t as thick and floaty when water is applied. And if I go coarser it runs through too quickly and tastes too sour:(
Aww thank you! Show me a video through IG dm's if you can let's trouble shoot it together! I don't know what you mean when you say thick and floaty, you mean the crema? The crema can be thinner if your coffees are a little bit lighter. Actually this coffee was quite light but it's like 28 hours off roast and sealed pretty well so .. probably didn't have a chance to degas at all to normal brewing levels.
Awesome video! Thanks for sharing your knowledge! Upping our pour-over game over here at the office 👍 #newskillunlocked
Awww thank you!! Glad you love the info ~ 🙌🏼
Beautiful pour over 👏🏼
Great tasting coffee and saves time for sure.
I have tried your method for different beans, I kind of kept a standardized pouring routine and the brew time can have a very big difference (can finish before 1:15 or up to over 3:00 for 16g to 240ml brew) but those times are consistent to the type of beans correspondingly. Really expecting a more detailed videos on how to control the brew time depending on the types of beans as seems you have mentioned before the pouring technique itself can fix that, but maybe better if can even go deeper on this topic~
Hmm you’re hitting over 3:00? Interesting. Yups! I’ll be doing the deeper dive into the pouring in twl weeks!! Next weeks is in depth in the preparations but also very very important to take note. It can help you with your brew times too!
@@TALESCOFFEE Ethiopian medium light roast beans maybe sinks quicker? Really long brew time.. the coffee still tastes great sometimes though very interesting despite the long brew time.
The lighter the roast the faster it sinks, you can pour more gently down the middle and speed up to avoid clogging. Moving to the edges causes agitation so you’ll be surprised how great the coffees will taste if you pour in the middle for faster sinking beans
I've been using your single pour technique for my daily brews for about six months now, and while I still experiment with other brew techniques this one has become my default go-to, so many thanks for developing a process that delivers consistently delicious results. my question: I use a stainless steel dripper that doesn't require filter paper, and while your technique works great I'm curious if you'd suggest any modifications for this approach (or any thoughts you have on paperless pourovers generally).
First off, thank you for these kind words. I’m super glad to hear the method is working out well for you.
As for paperless filters I am not too familiar with them, I have used metal filters for pourovers. If anything you can try grinding finer then a paper filter which is weird to hear but the finer you go the less sediments you should see in the bottom of the dripper! It’s counter intuitive but i find this works really well!
Gave this a go today as a change from the Hoffman method. Interesting results that need more experimentation 👍. What might be the reason that I am not getting the same amount of crema as shown in the video?
Hope you're liking the method so far! As for the crema, it could be because your beans are lighter roasts! That would be fixed if you use a higher water temperature, but the gases are generally inherent to the coffee. Some coffees (like the single pour bean we sell) naturally have less. Don't worry though, the less gases the less agitation you want to have during the pour and the higher the water temperature you can go with!
@@TALESCOFFEE thanks for the detailed thoughts! Have been liking the results, but am realising that it is difficult with a v01 size filter and setup (my 02 is packed away). Also am struggling with a muddy bed (using a niche) for some reason
Continuing on my experimentation journey - using a relatively light roast and V01; Been struggling with astringency and muddy beds and have been playing with various variables. Think I have hit a jackpot; instead of lowering to say a 17g and 250ml pour; went 20g with a 270ml pour and a 30ml pass through - Wow, can't believe the difference on such a small tweak - running with 90deg+ water temp; bed perhaps still muddier than I would like, but the taste was great.
What grind setting on the Comandante MK 4 would you recommend?
One bad thing about basic food scales is that they often have a short timeout. My food scale turns itself off after 2 minutes. I can hit tare to reset the time, but it unnecessarily complicates things. So I bought a Greater Goods coffee scale for about $20 and it has a shutoff timer of about 8 minutes, so that's something I don't have to worry about anymore.
Oh this is a great suggestion! Thanks for letting me kkkw about this one!
I just tried single pour for the first time and first time was perfect perfectly balanced flavor good extraction, no bitterness, but didn't get the dome right. Can't believe how forgivable is this method I'll be brewing all day today to perfect this, just still doubtful about the grind size, I'm using a Comandante grinder, ussualy I do 23/26 clicks but this time used 20, should I go lower?
Awww thank youuu for trying the method out! I generally do around 18-20 clicks on the commandante so yessss I would try around 20, it should help you get just a little more flavour out! Lemme know if you have issues and you can always send me pictures of the finished brew on Instagram DM to let me understand where you’re at!
I thought 20+ mins was going to be too rambly and long but you really explained every step of a pour over extremely well, goddamn! The bed setting & filter folding info in particular really helped me.
Question for you regarding stirring: I've been trying your 1 pour method but I've been finding my coffee often tastes over-extracted despite having a 1:45-2:00 brew time. However, I usually just swirl my slurry after finishing the pour instead of stirring. Do you think that stirring the way that you do is somehow a "gentler" agitation method as opposed to the swirl? Curious what you think.
Thanks for all the info as usual!
Yeah the bed set and filter fold is actually 50% of the brew itself 😂 I’ll do an in-depth one on bed set soon!
As for the over extraction you may like it a little lighter so you could go up a bit on the grind size. I think stirring is a little better then swirling though it shouldn’t have a huge difference if it’s done at the end. It depends if you’re brewing a lighter or medium roasts. If you’re brewing with a single pour normally it’s just a little hotter so it has a bit more darker notes in the beginning but it dissipates quite quickly! (At least this is what I’ve noticed) but if you still have a dark flavour try going down a temp or two and it should be 👌🏼👌🏼👌🏼
@@TALESCOFFEE I'll try going for 88c water next time. Thank you again for all of the super useful info 🙌
Yeah you’re very welcome! Do let us know how it works out for you, and maybe my more in-depth videos coming will give you even more insight on coffee in general! 😬
Just watched this again now that I’ve had my V60 a couple of weeks.
I notice you said your grind size is the same for espresso. What’s your typical dose and how are you keeping it from pouring super quickly?
Are you changing to a darker bean which needs less extraction and can work with the same grind?
If I use a filter roast for espresso (which is sometimes really delicious), I have to grind a lot finer than my typical espresso roasted beans
Ahaha, the espresso grind size is only because I had a breville before. I love their double wall portafilter tbh.
Darker coffees require much more movement and popping of gases, it’s why blooms are invented in the first place uncontrollable brews. Lighter coffees don’t require blooms. But darker ones you want to look up my droplet pour or my new mini circle pours.
For espresso if you’re using lighter coffees the problem is the same “weight” is actually lower volume. You can probably grind coarser if you use more weight since you fill up more of the basket. I did some shorts on this where I say I rather go by volume then go by weight. Once you know the volume you can figure out the weight. Grinding too fine creates more uneven extractions if you don’t preinfuse, but if you preinfuse you end up getting worse overall extractions still imo.
@@TALESCOFFEE thanks! I use a Robot lever machine so I generally do Rao blooming espresso shots for filter roasts and fine grinds to extract enough where it tastes juicy and bright but not too acidic.
I find up dosing never quite does a good job vs the right dose and grind size.
Will check out that other video you mentioned!
Need to get a chopstick now
I've heard the coarser (not finer) you grind the more consistent the grind quality is generally.
Finer is for standard of deviation. Coarser has more grinds consistent at two peaks the micro fines and the higher areas. But the extraction is based on deviation because coarser grinds (boulders) are much harder to fully extract compared to fines.
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The argument fines can be removed is negligible imo cause even with sifting your fines are still stuck to the coarser ones. Also RDT is horrible for micro fines sticking they just become mush on boulders. Hope this explains it ^^
@@TALESCOFFEE Yeah that makes sense, Grinding coarse you'll still end up with fines so the disparity between the two will be larger.
Yups that's my biggest concern. You can actually use static to remove the fines but that only helps me get more consistent grinds on the finer side since coarser ones the static on the boulders is larger then the catcher built into grinders.@@BensCoffeeRants
Excellent video, excellent method! How does the timing of the pour and drawdown time change, if at all, when brewing more (30/500)? Thanks again!
For larger brews you can check out the bypass method for larger brews.
The timing if you were to follow the original method would be longer, you would ideally start as low as possible and gentle as possible to prevent the beans from extracting and then sinking to the bottom/clogging. You can speed up but never slow down and pour in a way that only moves it in a swirly direction .. this can be a bit hard over text, maybe keep an eye out I can do a short on this for you! In the mean time check out the bypass video!
@@TALESCOFFEE This is super helpful, thank you so much! I will try the bypass method!
@@Ehsender Let us know how it works out for you!
Nicely done.
That was a lot of great information
No matter how many times I try, I just can’t figure this one out. That beautiful dome is an elusive mother! Always coffee way up on the sides. My dome is literally inverted every time!
For real though, my drawdown is between 1:00 - 1:20 no matter how fine (or coarse) I grind.
I guess this isn’t the technique for me, lol. Back to the bloom.