Extract Everything 005: Pour Over Coffee Tutorial | Pour Over Fundamentals + Adjusting Your Grind
Вставка
- Опубліковано 28 лют 2017
- Pour over fundamentals for making awesome coffee at home.
Weekly newsletter & blog (non-coffee): realchrisbaca.com/
Instagram: / realchrisbaca
Hi, I’m Chris. I’m a former barista champion (yes that’s a thing), and own a coffee company with two of my friends.
I believe that share your gifts is the pathway to connection. I hope to inspire others to share their gifts so that we can all feel a deeper sense of belonging and fulfillment. To take action and make the contribution that only you can make.
You can check out all my coffee videos here: bit.ly/3fT1qbl
Brew Ratios Explained Video: • Brew Ratios Explained ...
Music by Joakim Karud / joakimkarud
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
After my first 3 pourovers I determined 1. It's truly amazing how talented my local coffee shop is at pour over. 2. At least I'm getting better at this.
Chris vs James on ways of expressing brew ratio: the smackdown!
x:x or g/l?!?
THE EPIC BATTLES
You are a genius
The only V60 recipe on UA-cam that isn't a science project. Well done.
All your tutorials are very clear and helpful. Very much appreciated!
Chris is so right about letting your taste buds dictate your grind. I had a beautiful Ugandan coffee this month from my coffee subscription, and having dialed in I was still getting 3.30min+ brew times even with coarser grind settings, however the resulting coffee tasted amazing. I got fixated on bringing down the brew time to 3mins, and low and behold, the coffee tasted sour. Don't get fixated on hitting target brew times and doing everything to the book/perfectly. Get to know the coffee, and if what's in the mug at the end tastes good, you've done a good job.
Amen. I'm new to pour over coffee and I noticed its very subjective aswell. Loving my new V60, its really fun to experiment with different pouring techniques :)
well said :)
I was watching this one again, and really noticed what a good job you did with the editing and the way you lined up the shots. Really clean and concise.
I love you’re intro dude! Young barista here learning lots you’re vids! Keep it up man.
It’s all about knowing what your tasting ! I’m having a tuff time differentiating between sour and bitter 😁 Great video.
I love the fact that I started to get into coffee, and you were the first channel I found, I remember this video popping in my sub box, I couldn't figure out how to make good coffee. Now 3 years later working as a barista and gone through a lot of courses, this video is extremely simple and extremely good!
this was surprisingly good. very detailed with necessary check points explained simply. picked up some pointers here :)
Thanks Chris. You’re my new go to man for sure. Like my little brother with his oversized cap and big ears sticking out... 👍🏻
nice explanation! kept it short and sweet
This was exactly what I needed as a newbie pour over coffee drinker. Thank you so much!!!
Yo Chris, not sure you still see comments on old vids but in case you do, just sayin' I give this vid to new pour over users all the time and just rewatched it when grabbing the link for someone and your advice is spot on helping me to redial in after I've strayed too far getting in my own head with different ideas. You rock dude.
Really great job dude! Super helpful
What a dope, informational video. Cheers sir.
thanks for giving me the "go ahead"
Thanks! This really helps, sweet, short and simple 👍
In our cafe, to highlight fruit notes and acidity of some beans we are doing a 1 minute bloom with water at 70C degrees . And brewing the rest at 93C degrees.
Try that, it's very interesting.
Bruno Danese very very interesting. Do you have two separate water towers dedicated to each temp? I'm wondering how I could reproduce this in a home setting
Hi Lawrence Cheung, I set up my espresso machine to dispense water at 70C, and the rest we get from the normal hot water tap.
In shop, it's a quick stop at the espresso station to get "warm" water and the rest goes as usual.
At home, I would stick a thermometer in your kettle and when the water has reached around 70-75C pour a little bit out for your bloom and put it back to continue heating up.
Let us know how you go!
Will do.
I was going to ask this, so thank you. Seems the Ethiopian beans lightly roasted like a 60 second bloom. Thanks for this reply. I'm here because I still struggle with getting the fruit notes.
@@DaleBurks same! And thank you Bruno
Thanks for the videos Chris. 👍👍👍
Love it! Super clear and concise!
Thank you Will I appreciate that!
You freaked me out a little bit with that destratification thing, but now that I've Googled it, it makes sense :)
Just getting in to your channel. Really informative stuff and lots to digest. Just subscribed - looking forward to checking out your other videos!
I’ll just take the tulips 🌷🌷 on the counter. So pretty. Great tips though. Thanks.
your brew ratio videos have helped my pour overs so much. Thanks for the great content
Thanks Josh. Glad you got some use out of it!
Excellent pacing!
Very clearly done! Going to time my next cup to see where I fall, tastes dry to me so probably need a coarser grind.
Techniques will vary depending on who you talk to. I appreciate how simple this technique is to follow.
this tuts is really clear bro
Damn that was a good video! Thanks for the help!
Hey Chris, love your vids man. Keep it real.
Thanks so much!
Good insight~
Great video Chris. I've been trying a few different v60 recipes in my cafe lately and have found great success with a slightly coarser than normal grind (coarser than I have always been trained). It requires me to pour a bit slower and to keep the water level lower to ensure a long enough brew time. While the coffee seems to lose a bit of body, the nuances and subtle flavors of coffee become far more emphasized in the final cup.
One of the biggest challenges I've found is determining accurate total brew times with varying coffee/water levels in the brewer. I always try to create a "set point" and not let the water level dip much below it, the control being the consistent 3 minute brew time. The coarser I make the coffee, the lower I have to put my "set point" to ensure I don't reach my total water volume before the brew time is up. Going too high or too low with my water level ultimately affects total brew time so dialing that in for each coffee is a fun challenge.
Yeah the idea of a set point is a great way to help control consistency for sure. Keep it going my man!
Thanks for the help
Thanks for the helpful hints on getting a good brew. Learning from the Kyle Shanahan of Coffee!
Killed it! Filter is my achilles heel, going to push myself to brew more filter this year!
I just got back on the pour over train after a long hiatus and I'm feelin' it!
Thank you for this, it’s brief and so informative for what I was looking for. Thank The LORD for leading me and having me see this
Very informative.. thanks
Chris, you are schooling us with your sunny, Santa Cruz skate thing. Keep sending it with the cats, coffee and retro G Shocks. Peace!
Mad love for the retro G Shock!
Really helpful video
I don't have a kettle with supporting heating so I have to warm it up several times during pouring process - which is distracting. So I heated espresso machine, put cone under group and used water from group (which were heated each time, as after pouring each portion of water heater did became active and until next pour water were heated again). I have never had better extraction using cone, full bodied and without sour hints. Grid were as for cone.
I don't know if it's just me but I can't drink coffee at 1:17. I make my (brazilian) coffee at 1:10 to 1:12 ratio. Great video and thanks for the information on the grindsetting adjustment!
I have been doing 1:17.5 at a medium to fine grind for the V60. Blume (50 ml)for 30- 100ml-100ml- 100ml. Drip time is 3-3:30.
Really good explanation, i'm inclined to give it a try.
Thanks Lucas!
I usually do a french press, cause I like the body, but doesn't give me a clean cup, and today I did do a pour over, and man it was clean and awesome.
Thank you. ❤️
Can confirm how many pours do for that cup? This video are awesone
Hi Chris, just wondering what your thoughts are on pouring in all the water after the bloom at a steady rate? love all your content by the way, my love for coffee is stronger than ever
Where did you buy those mugs?!
great video mate. you mentioned that while pouring use the colour change as reference but how????
Filter coffee videos 💯💯 love to see some home brewing methods 👍🏼
Thanks Finn!
can you give advice on the hario or any of the metal mesh filters? i like the idea of less waste and a 'less clean' cup but i find it really inconsistent even with the same pour/grind consistency
Great vids bro keep it up
nice vid man. i usually used 1:13 brew ratio for my v60
Thanks so much. Yeah 1:13 is pretty heavy but if you like it we won't tell anyone
This is the first time I've watched one of your video's and it was a very well thought out and informative video! Being a person who despises the convenience store coffee I have started trying to try to make 'pour over coffee' with my new OXO cup brewer. In your video you suggested using a 1 to 16 ratio using 16 grams of coffee. Other people suggest a 1 to 16 ratio but using 20 grams of coffee. I was trying to understand if the difference in the grams of coffee being used is based on the style of coffee beans?
Best wishes
Duane
Hi. Nice video. Quick question. Does the timer stop when you run out of water OR do you stop the timer when the water finished dripping through the coffee and filter? So, if I'm shooting for 3-1/2 minutes total time and I start the clock at the first moment I start pouring, when do I stop the clock? ---Many thanks!
An introductory roasting video would be 👌🏼
Alex Christou agree. i need to learn that!
I'mma put that on the list!
Even a series on roasting, from home-roasting (on say the Behmor roasters to popcorn roasters) to the big-leagues would be extremely helpful! There's lots of information out there but honestly it's nowhere near as good as how Chris explains and presents it.
I like the tip to take the color changes as a guideline to where to pour. I have a lot of high and dry grounds so im going to practice with your technic that you explained, to try and get a more flat bed and by doing so a beter extraction. Great to-the-point, informative video. Good communication skills! There a so many tutorails online with so much bla bla bla. Bytheway, you look like Jon Bernthal! You probably hera that a lot! ;-)
nice video bro. can I use this as a base for drip coffee as well?
Sooo, I started brewing pour overs into carafes for vanity reasons and decided to brew an extra cup than my usual single while I'm at it. First time hearing about grinding coarser for bigger servings for more consistent brew time and flow. It makes sense.
5k followers coming up well deserved. I'm guessing baratza virtuosa grinder? Loved my baratza. Thanks for your work .
Thanks Chris! Yup, Baratza all day!
I just plop dry filter in the cone, into that a scoop of our co-op's generic organic ground medium roast, quickly pour boiling water to the top of the cone and wait less than a minute for the water to drain into the cup. Then drink it. I feel like such a luddite now.
Wanna be an expert of pour over after this quarantine!
Crushed it Chris! Seems that 80% of coffee howto videos never provided the finite details and the 'whys' that you did there. I like a targeted pulse pouring approach at specific time intervals and volumes so the brew is more repeatable. For example, my default goto is a 18/300g. 50g bloom pulse to 30 seconds, then at 00:30 pulse to 140g. At 1:00 pulse 220g, then at 1:30 a final pulse to 300g. Also, I stir the bloom and do a spin after the last pulse. Keep the great info coming, man! Much appreciated by the many!
Thanks Steve! Yeah I was going back and forth on stirring the bloom - usually when I teach beginners I go with no stir as it's one more variable to mess up, but then once they're comfortable and everything else is under control they can integrate that in. Sounds like you have your technique dialed in my man!
Yeah, totally with you on the pourover 101 approach and keepin' it chill Looking forward to the part 2 tutorial --- "Pourover 201: Slayin' Your Dripper." ;)
1:12 is my favorite ratio .
interesting. i havent thought to scoop the surface out before. so you never ever press the plunger down? and ps- I prefer 1:12.5 ratio. 10 grams coffee to 125ml water.
Hi Chris, another awesome vid, I'm always looking foward to the next episode ;) Any thoughts on ROK? Did you use one?
Thanks! I've never used the ROK but it definitely looks intriguing...
RealChrisBaca you can definately get a good extraction if you give it a good squeeze ;) I have mine for like 6 months now and I really enjoy it. I just thought you might have some cool tips&tricks :) maybe some day.. 😁
Hi Chris, thanks for a very helpful video! How many pulse pours do you use for 18g/288g? And do you use a particular time protocol for the pulse pours?
Best
Norwegian guy
Good point! I give 3 rests to my coffee, so I've been told. I'd love to know what's best to do
Dope vid. When can we expect a Keurig tutorial, bro?
No you didn't just say that. Shame on you! ;)
Pop it and drop it! Done.
Ben
Step 1) Throw it in the trash
I second this!
Step 2: Use something better, more environmentally friendly like a drip coffee machine (not a keurig)
This made me laugh so hard. 🤦🏻♂️😛
Great video for pour-over beginners out there! I do have one question: If a coffee is a tad bit strong, and the grind setting + brew time seems to be on point, do you adjust the amount of beans used (dose) or the brew ratio? Thanks. Also looking forward to visiting the Cat and Cloud shop this coming week!!
Adjusting the amount of coffee will adjust your brew ratio. So if your coffee is too strong - you would lower your dose while keeping water the same, which is changing your brew ratio. This recipe is 18g coffee / 288 water = 1:16. If we drop the dose to say 17g coffee / 288 water, we are now brewing at a 1:17 ratio (actually 1:16.94 but close enough!)
What kind of scale do you recommend?
absolutely love your videos man, and absolutely love coffee! do you have any tips for someone who is trying to become a barista?
RobLaw watch his video tutorials. will help you out to the right direction.
Thanks Rob. The best way to go is to get a job at a hight quality cafe - soak up the info and never stop learning!
I’ve been stuck on the dry, astringent side for weeks since I got my first pour over setup and it’s driving me nuts. I’ve ground coarser and coarser, reduced the temp (it’s a medium roast, which my wife got me and I never normally drink, which may be part of the issue) but watching this video I think my pour technique has been off. I usually start outside and circle in, and i wasn’t paying attention to colour change either. Thanks for these tips, will try again tomorrow!
Outside-inside, inside-outside it doesn't really matter. Consistency and hitting all the grounds evenly is what's important.
@@crietzsche Thanks for this. Lately I've just been swirling a few times throughout to try and get that even exposure (along with lowering the dose from 1:15 to nearly 1:17 and dialling down the coarseness back down) and I'm getting some of the velvety mouthfeel and the sweeter notes in my current bag of single origin Kenyan beans -- I get hints of astringency still but it does seem like the swirling is helping to keep the extraction even.
its paaaan the organizer music
What do you think about changing the number of pours (without counting bloom)? I mean how does it change if we pour in 1 or 5 pours? I found my best option for bright acid washed coffees for one pour which takes 2:20-2:30, but I can't name the diffrences in thouse techniques. Btw great video!
Thanks! I prefer to keep the bed a bit lower and go with more pours rather than one big pour as it gives me a bit more consistency. But one big pour can for sure work, just make sure you're getting even coverage and it tastes boss. Taste is always the driver.
So after years of drinking k cups and reg coffee makers, I’m taking the next step into the coffee world. I bought a goose neck kettle, and a bodum pour over. Just made my first cup after watching this video. Thanks for the info!! It wasn’t bad. It tasted pretty average… although I’m a little concerned because I only used the metal meshed filter it came with and it took me 56 seconds to pour 288 g of water….. 😆 should I buy paper filters? Tips anyone???
1:14 ALL THE WAY
Going hard in the paint
You look like Seva kroetkov 😅 cool vids. I subbed for a fellow skater coffee bud
Your 1:15-18 ratio is based on which level of roast?
I'm super new to specialty coffee and I guess most coffees in the USA are super roasty in comparison to a full city roast I've been encountering in many specialty coffeea in Brazil. In their coffee they're mostly doing 1:10 ratios and thought I was crazy when asking why not 1:18? Just curious...
Good tutorial. Can you do a tutorial on iced pour over.
Do a kickflip
Thanks for the video Chris, hella informative. I am having an issue with some of my pour overs though. I brew with a V60 and Encore grinder. Most coffees I brew are ground at around a 16 setting, and brew just fine. However, there are some coffees (primarily Ethiopians) where the filter clogs up and the brew does not draw down. I have even bumped up the grind setting to a 25, and it still gets all clogged and muddy at the bottom, but now my brew is under-extracted. Do you have any tips on fixing this, or should I just defer to an immersion method for these difficult brews? Thank you!
Hi Trey, I am currently having the exact same issue with Ethiopian coffees! I have asked my barista friends and they all respond to me like if I'm crazy or something but i know exactly what your talking about. I came to this video to see if i could find more information on why no matter what grind setting i set to, my filters always gets clogged. Have you found any good resources explaining this?
If it's muddy, go coarser until it's not. Sounds like inconsistent grind because mud comes from fine grounds and under extraction comes from too little contact time with the water. If you're having trouble remedying that issue, I'd try an immersion brewing method such as a Clever Dripper or an Aeropress. I actually do a video on the Clever Dripper showing some different variables you can change to achieve your preferred results. ua-cam.com/video/rtOjDtjT96o/v-deo.html
What mug are you using in all these vids? Me likey.
Another great Vid, thanks Chris.
For the two who disliked this video would you please provide a link to your vids so we can watch them. They must be really good!
Can you please tell us where you got that tapered mug?
Which cat and cloud coffee bean would you recommend for the pour over?
I love making pour-over coffee over espresso.
I hate how I have to make three shots of espresso before it tastes good. While with my V60, even if I make a small mistake, it still tastes pretty good.
thanks for the vids. i have a few questions. i saw the brewing control chart and noticed that the 1:18.18 brew ratio go through the middle of perfect zone. so.. i want to know the reason you choose the 1:16 brew ratio. plz tell us..
there's a range for the "perfect zone" but it really just depends on what you're using and what you want. 1:15-1:17 is normal for coffees roasted like ours. Grind setting is a factor here but generally 1:18 is just a bit too watery
RealChrisBaca oh thanks :)
The V60 spirals downwards in a clockwise fashion. I see in the video you pour counter-clockwise. Is there any downside to this?
Refracted Edits no downside. It's all about that even extraction by having an even flow over the entire coffee bed. The water should never pour through so fast that you see a vortex.
Hario may claim the spiraling effect but those little grooves have zero effect on anything...they look tight though!
I use a small hario hand grinder from rhinoware and that spin is called a RaoSpin I dose 12-13g of single origin before deciding how to batchbrew it ;) and aim for 220g of water and around 2.30sec extraction
To stir or not to stir during bloom phase? I've seen many recipes with stirring the bloom. Thoughts?
Yeah I was going back and forth on stirring the bloom - usually when I teach beginners I go with no stir as it's one more variable to mess up, but then once they're comfortable and everything else is under control they can integrate that in. I go back and forth myself.
👌🏼
Hey Chris, it looks like you're using a grind that sits on the coarser side of a medium (seeing just how fast your drawdown is). Do you prefer this grind setting to a finer setting? I have a Baratza Forte BG and find that it completely changes the cup character (in a good way, highlights different notes and can change where flavours are focused) just by doing this. Would it entirely depend on the coffee? I've found that varying the grind-size with a higher-quality grinder with brew-burrs like Dittings' can really affect how you experience the cup. Both finer and coarser grinds yield very sweet and not-bitter cups, but I find one highlights more juicy notes where as the other seems to bring out earthy tea-like notes.
I guess what I'm asking is, in your vast experience do you gravitate to a coarser grind for v60?
Colin E. Fisher perhaps he's doing that because grinders produce less fines at a coarser setting, giving you more clarity. this makes slower pours at coarser settings better for filtered coffee
True for most grinders but I find with the Ditting burrs, fines are not the issue. I can grind pretty damn fine and still get drawdown times and pours that wouldn't be possible with other grinders due to such uniform particle size. Conversely, grinding coarse gets me extremely uniform particle distribution as well. The design of brew-class burrs such as Ditting/Mahlkonig/Bunn series produce a unimodal particle shape versus the bimodal particle shape in more traditional conical burr sets, yielding more consistency across all grind settings. I'm just wondering if because I can grind finer and get equally-interesting tasting cups, what would someone like Chris or Matt Perger or Scott Rao normally gravitate towards?
I've yet to make a bad cup of v60, I'm just still learning :).
The coffee I was making here was actually a pretty dark roast (for us) so on finer grind settings tends to over extract and get pretty papery if the grind is too fine. So yeah it's actually a very coarse grind for a pour over. If you have something like an EK or similar that gives a really even particle size distribution you escape fines over extraction. Within the magic window I'd say coarser grinds will highlight more acidity/juicy notes and finer would go the other way - but again it all calls back to what the water is pulling out.
Good to know, I guess roast would also affect it since darker means more solubility (at least to my level of coffee understanding). Thanks so much for your helpful response and keep up the dope vids! Do you guys ship coffee to Canada?
Also, have you ever thought to do a video on roasting with the Behmor 1600+? I know there's a lot of folks who'd love to see someone like you have a go with it and see how you might approach roasting. Personally I'd love any tips on getting a good Nordic roast on the Behmors.
Cheers dude!
So here's a question - what does your draw down look like for your light roasts. Really light commercial roasts produce alot of fines for me (and I have good consumer grinders - virtuoso, lido, feldgrind). Because of this, the draw down almost stalls and you get a really muddy bed at the end, and taste is compromised. If you coarsen up, you underextract. I'd love to see this same video but you using your encore at home with super light roasts. THis problem is super frustrating. It's almost like commercial roasters are only roasting for grinders like an EK.
15g pre-ground red lavazza + 400g water (1/28 ratio) - tastes surprisingly ok
I cant waiy for my gooseneck comes in. Using my regular kettle makes it practically impossible to do even flow
What's your opinion on the Nuova Simonelli Aurelia 2 ?
I'm using it, great espresso machine among single boilers
Hey Chris what grind setting do you use on your Encore for the V60?
I'm at a 16 right now but all grinders have their own unique personalities depending on calibration and burr wear
Environmental conditions like the room temperature and humidity also play their parts when it comes to grind setting, right? I have worked in a cafe where we had huge windows catching a tremendous amount of sunshine (even in winter... in The Netherlands) and little or no shade. This caused our grinder to start grinding inaccurately in the afternoon and requiring adjustment. We were brewing espressos, though 😉
My brew taste too bitter is there any other way to make it sour than grind size
You know... my frog-looking dad gave me my pour over, and one of his favorite handmade mugs, which is wider at the bottom like yours, and supposedly holds in heat better. Men with far apart eyes love complicated coffee and tea rituals
What the fuck is wrong with you
Please can you do a cold brew tutorial? So much misinformation on UA-cam that I've just had to take a shot in the dark with ratios whilst experimenting
I will put it on the list for sure!
Hey chris, can you tell me more about color change?
The lighter color is just an indicator of where you've poured the most water. Focusing on the color change and always aiming for the darkest part makes sure you get even coverage with the water and therefore even extraction.
which number of grinder in a Baratza Encore did you use for a V60??
I'm a 30 to 40 guy in general, but a lot of people like it in the 20's. Depends on the roast level and if you want bitterness for an edge or adding milk, or if you prefer a smoother cup. For light roasts I'd start around 26 and adjust from there. For darker roasts I'd try starting in the low 30's and adjust to your liking. I dial it in by 1 minute flowing per 5 oz brewed when making 1 to 2 cups. For more cups, speed up the process a little with a coarser grind and adjust to taste.
Good instructions for a new comer to this method. I’m here though because it just occurred to me that my traditional coffee maker was most likely contaminating my coffee with plastic residues like BPA and other toxic non desirables. I find it amazing that amongst this group of coffee conisouirs that have to rinse the filter first for undesirables that no one considers, the most logical reason for making coffee this way, is for protecting your health from toxic plastic by products. So be sure to use an all glass or ceramic set up and skip the plastic.