Solid! The 4:6 method really keeps the bed leveled because you're pouring in stages! If anyone wants to try it. This is what I came to after some meddling: 30g coffee 450g water 450 grams broken into two is : 180g - first pour 80g second pour 100g 270g - 3x 90g pours Start the timer at first contact of water and pour every 45 seconds in concentric circles. 😁
I’ve been using a lot of Scott Rao’s methods for V60 brewing. Between filling the dripper to the top, using a spoon to create a vortex, and then about 1:45 into the drip, giving it a good ole Rao Spin. Consistently every single time, I have a nice flat bed with even extraction. The only other variable I ever have that causes issues is grind size, but when dialing in a coffee, you’ll always have that.
Started brewing pour over 3 days ago and today I've achieved my first flat bed thanks to you! Best cup i've brewed so far! Shout-out from the Philippines, Chris!
Yes! Thank you for standing up and mentioning using the water from your kettle! Everyone always looks for this and is extremely picky about it. All these people are just haters who look for reasons to complain about anything. Just because ''everybody knows it's so wrong'' but they don't even want to listen to why it is not.
Pouring in two stages (together with an initial bloom) combined with the nuclear fallout method and followed up by two Rao rotations! Works great every time :)
I did all 4 🤷🏽♂️! Best extraction ever, I have a number 4 melitta style from Starbucks, tastes delicious 21grms of coffee with 350ml pf filtered water 💧.
Hi Chris! I'am searching a lot for the mathematics in coffee. After lots of experiments, I believe that the ground coffee should follow a normal distribution, for a better extraction with the v60. So when blooming, I am trying to make that flat coffee bed similar to an normally distributed one, a coffee bed that 'hugs' the inside of v60. The shape you get after pouring is similar to the 'high and dry', but not so high and not so dry! Thanks for sharing the knowledge!
I’ve actually recently stared doing a Rao Spin a 2nd time when there is like 1/4 water left in the draw down. The reason being is that even though you do a initial Rao Spin after adding all your water, there is still some coffee grounds left up on the wall even with a flat coffee bed. I mean, it’s not A LOT of coffee grounds left over, but my whole reasoning behind this is that if we are going through the trouble already to give this amount of attention to make a cup of coffee, why not do it a 2nd time, you know? But yeah, great video Chris!
Thanks for the information. I've used each of these four methods. Your buddy James Hoffman debunked the bypass myth. He found that in reality the extraction was lengthened.
I used to brew by pouringt the water in all at once, and it resulted in the wall of coffee grounds around the top of the filter. I now use a varation of these 3 stirring methods, which work quite nicely and result in a flat coffee bed in the end.
Nice video! Tapping the brewer (done easier on plastic brewers) after the Rao spin is the thing I usually do. I think it brings the fines to the upper part of the "slurry" which makes the drawdown less clogged (helpful if you do single pour) and the bed more even.
New to pour over and I've been living that high and dry life. Recently I've been using a spoon to push the edges down but i think im going to try the stage pouring next time. Thanks for the tips.
I get a flat bed by pouring from a greater height. V60 4 cupper. I don't need to stir. The water hits harder, stirs everything up. Instead pouring from 2 or 3 inches (50-75mm) I pour from about twice that height, 6" (150mm). Hario gooseneck kettle. The water lands harder, stirs things up, leaves me with a nice flat bed. Extraction seems fine. Coffee tastes good. I adjust my grind to get all the water through the coffee bed by 3 minutes or slightly over 3 minutes.
So oddly satisfying to know I'm not the only person who doesn't have an issue with the odd pour down the sides - never at work, but always at home. Thanks for validating my choices 😁
I’ve been trying to account for the high and dry by adding more coffee, so while it’s not an even extraction the same amount is extracted to get to the ratio of 1:16 or so. It tastes pretty good to me, but I’m no grader. I think that probably affects the “stages” of flavors come out of coffee during brewing, but I have no idea about any of that. Anyway, great video man! The pour on the side is definitely not as taboo as it used to be, a lot of shops I know are bringing it in :)
Consistency within either method is only achieved with the same beans and grind. When I am lucky enough to get a very freshly roasted Ethiopian, the staged pour with a spin during bloom and a stir on 2nd and 3rd pour works flawlessly. Get some so-called Single Origin from Lidl, and you may want to grind finer and induce a lot of agitation.
You have hit the nail on head!!! I agree with you that we can better find a brewer that resist the side channels in favour of your 4 th option, which should obviously br the 1 st!!!
Nice job - new to this, been doing the last method.. seems to work, of course, many of the videos are for a single cup, but I make a 2 cup batch - so times and techniques are a little different..very happy with the kettle pour on the grounds edge method..
having tried a few, I tend to find that slowly adding produces better results. I also find it makes the extraction a little quicker overall, adding all the water at once seems to compact the coffee down more and slow down the drip. If I forget, then a quick stir sorts me out.
We're all coffee nuts here in Edinburgh though, coffee & cars definitely a common theme in the speciality circle over here, so anyone who's anyone has a few brewers in their house :) Should get your ass over here. you'd freeze but the high end speciality coffee scene is pretty amazing.
I mix and match the Rao spin, the spoon, and also one you didn't mention which is picking up the dripper and dropping it gently against my decanter in order to kind of pack everything into the bottom and flatten things out as it drips down.
Great video! Do you think grind size has anything to do with grounds that are sticking to the side? I struggle with this issue a LOT. I usually do a spin but occasionally I will stir a bit. My coffee doesn’t taste bad so I’m hesitant to adjust the grind, but I wonder if it is too coarse maybe the water will get down into the center in a hurry? I don’t know..I’m thinking out loud and now I need coffee lol. Very informative video!
Scott Rao swirl is the key. Id also put in that when you bloom you’d like to stir for a more even extraction from the start. All the coffee will then come into contact with water and release any trapped gases from the roasting process.
i have been doing some home brewing for quite some time now so here is how i learn 1) tasting the coffee everytime you pour water in it is like how you taste espresso at different stages of the extraction so from there you can experiment how you pour your water effects your cup of coffee. 2) things like water minerals, water temperature and agitations can effect the rate of extraction from your coffee. 3) knowing what you want from your coffee, after doing some cupping can help you understand what characteristic taste you can get from the coffee it self. if there's mistake please do correct me as i'm still learning thanks :)
It's been a month I guess, having fun with the 1st, 3rd and 4th ways. I just combined all these three ways like a routine as I think the consistency of the output is yummy. Haha But, after blooming, I kinda do the 4th one (stirring the ground with thin water flow), while doing the 1st and once it reaches the ratio, I finish it with the 3rd. 😁 And that's why I just skip the 2nd way. Hahaha Anyway, thanks for this vid. ☕💕
while Im personally a fan of the Rao spin currently, I also like the nuclear fallout method. And actually technically I use all three. I pour in stages, Ill nuclearlize the walls if need be on the last stage, and I Rao spin the brewer after the last stage. Im crazy yo. But, to those who say it will ruin the cup because of bypass, heres the response to that. The ruined cup from not brewing the coffee properly is far worse than the POSSIBILITY of brewing an inferior cup using the nuclear method.
Before I pour, I put those small Aero Press Stainless Filters on top of my Coffee....Then I do the pour....The disc keeps the coffee from floating upwards....It stays in place....The Disc dose a great job of holding the coffee in place. When done, full extraction....SS Disc can be purchased for a few bucks on Ebay
the rao spin is a swirl not a spin. it's also a good way to relieve the load on a french press filter before you plunge, with the filter lifted a little above the brew
I always pour in stages (2, plus an initial bloom pour) then after my final pour i pick my my brewing device (usually v60), and tap it a couple of times on the cup/server I'm brewing into. Similar to swirling it at the end, but I feel like its easier for consistency.
This was a great video man! Thanks for your advice...Have you ever used a vacuum coffee pot? I have a 1930's set and I'm struggling a bit to get it just right. Any tips or other links would be great!
Amazing video!! Superb content with a chill out attitude!! Rao’s spin + Stirring the slurry- 🤓 Is “disloge” another smarty-pants word?? 😝😝. You are truly inspirational. Greetings from London.
I can vouch for bloom/pour/pour/pour method with the nuclear option on my Chemex 3-cupper. Flat filter against the sides = no spillover. That being said, I only *gently* bring the water to the stuck grounds to dislodge them.
I never see the bed in my stainless steel filter because i have slow stream of coffee in the end and the coffee look really weak at that point so i usually stop the process. Is there something that i can do about that ? I do a 1:16 ratio (400g of water for 25g of coffee)
dang bro for some reason i got the vibe you were from the 831, and holy shit didnt know you had a shop in capitola. i dont come back often but when i do im gonna be stopping by! my mom still lives in SC. thx for the tips, just got a v60 and it can be tricky makin pour overs. much love
As a coffee (self-trained) aficionado I'm glad to realize I've been using #4 all along since I started using a Chemex...life is good. Thanks Chris for all the great vids.
Great video and thank you for number 4, sir! :-D I never got, why every pour over guide warns you to avoid pouring on the edges. Didn't make sense at all, especially on V60s an Chemexes. Unless you go crazy and dump in all your water on one side... I do it all the time on my Kalita (in combination with the Rao Spin) and always get great results. You just have to be a little careful to stay on the inside of the filter.
I use a combination of 1, 3, and 4. I'm a closeted 4. I've been doing option 4 for YEARS in spite of the bad rap it gets. I've always heard its a BIG no-no, so I've not been very open about it. I've never thought it to be a concern though. I'll even do it with a Kalita, it just takes a little finesse.
What about the coarseness of the coffee? I would say that if people grind finer than in your video the water will take longer to go through, and you will end up having coffee on the sides. If the coffee is coarse the water will distribute much better and sink evenly through to the bottom. Right?
definitely pouring in stages, it seems a no brainer. just need to adjust your grind size to hit that sweet-spot on the extraction scale, as the same grind that worked for pouring in lots of water at once, would not be the most suitable when pouring in stages. in terms of channeling, with a bit of practice you can pour the water in a way that pouring spot is just 1/3 inch away from the filter, that way you will agitate the coffee and un-stick it from the side, but won't pour your water right into and through the filter.
(Slurry = Swill) Coffee jargon to intimidate other Non Coffee Snobs with. I prefer the (Jiggly) method "feelin sexy" to produce my Flat Bed. Oh yeah, and don't forget to (Bloom). Great video Chris! 💪 ☕️ ❤️
I have literally tried methods 2-4 and still ended up with a meteorite crater. I'm using a Bodum "chemex" style carafe with a "melita" style filter. The filter is cone shape over all with the exception of not being a point at the middle, but rather a thin flat rectangle. This might be the contributing factor. However, gonna try the first method and see if that does the trick.
Sometimes I use spoon, sometime I use swirl method, I try everything, and a little tap on v60 makes coffee more good, just my opinion, every moves u do, I know u just want make a good coffee,
I usually pour in stages, bloom and four pours total. If I still get some coffee on the walls of the brewer, then it’s the nuclear fallout stuff and I think I get nice brews.
Hey Chris! Just wanna ask how the Nuclear Fallout method isn't the end of the world and how it doesn't really channel. I've been taught by a lot of shops that it's really bad, and I try my best to follow it.
May I ask how does it compare to the "high & dry" in term of taste? Coz if I grind finer than normal hand drip and go for a bloom -> the remaining water in one-go process, the water current will actually spin the coffee slurry and getting a comparatively clear, flavour stretching cup where the coffee bed will be high and dry. Can you enlighten me a bit how is the science behind this please?
Has anyone had trouble getting an even bed with medium/dark roasts? V60 is my go-to and I rarely brew medium/dark on them, but it's nice to try new coffees my company comes out with on the V60. Everytime I brew a medium/dark on the V60, no matter if I Rao spin or stir, I can't get an even bed.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
So glad you mentioned the nuclear fallout method. Have used this forever and it’s fine, no one has ever died from it
Shit is scary out there.
Honestly this is the method I use most often. It’s convenient wth kettle already in-hand. 💁🏻♂️
You blinked once. Freaked me out.
seriously - he could win a staring contest with a hamster - have you ever had a staring contest with a hamster? They win every damn time.
Lol it's also edited
Solid! The 4:6 method really keeps the bed leveled because you're pouring in stages!
If anyone wants to try it. This is what I came to after some meddling:
30g coffee
450g water
450 grams broken into two is :
180g - first pour 80g second pour 100g
270g - 3x 90g pours
Start the timer at first contact of water and pour every 45 seconds in concentric circles. 😁
The 4:6 method has been life changing to me. Love it!
I’ve been using a lot of Scott Rao’s methods for V60 brewing. Between filling the dripper to the top, using a spoon to create a vortex, and then about 1:45 into the drip, giving it a good ole Rao Spin. Consistently every single time, I have a nice flat bed with even extraction. The only other variable I ever have that causes issues is grind size, but when dialing in a coffee, you’ll always have that.
Started brewing pour over 3 days ago and today I've achieved my first flat bed thanks to you! Best cup i've brewed so far! Shout-out from the Philippines, Chris!
Yes! Thank you for standing up and mentioning using the water from your kettle! Everyone always looks for this and is extremely picky about it. All these people are just haters who look for reasons to complain about anything. Just because ''everybody knows it's so wrong'' but they don't even want to listen to why it is not.
Good job summarizing all of those methods in less than 5 minutes
Yeeeeeeeaaaaaaas, man the 'Extract everything' is back😍!!!
Thanks man ! Monday morning's in Germany have a meaning again!!
Hahaha! Thank you for your enthusiasm!
Pouring in two stages (together with an initial bloom) combined with the nuclear fallout method and followed up by two Rao rotations! Works great every time :)
sounds pretty buttery to me!
Same👌
I did all 4 🤷🏽♂️! Best extraction ever, I have a number 4 melitta style from Starbucks, tastes delicious 21grms of coffee with 350ml pf filtered water 💧.
I pour in stages, swirl & tap. I sleep on those beds afterwards.
nighty night
I’ve been doing option 4 for years! Down with the haters.
Hi Chris!
I'am searching a lot for the mathematics in coffee. After lots of experiments, I believe that the ground coffee should follow a normal distribution, for a better extraction with the v60.
So when blooming, I am trying to make that flat coffee bed similar to an normally distributed one, a coffee bed that 'hugs' the inside of v60.
The shape you get after pouring is similar to the 'high and dry', but not so high and not so dry!
Thanks for sharing the knowledge!
..."slurry" makes you sound smart... Funniest quote this year!!! 🤣👍🏻
I’ve actually recently stared doing a Rao Spin a 2nd time when there is like 1/4 water left in the draw down. The reason being is that even though you do a initial Rao Spin after adding all your water, there is still some coffee grounds left up on the wall even with a flat coffee bed. I mean, it’s not A LOT of coffee grounds left over, but my whole reasoning behind this is that if we are going through the trouble already to give this amount of attention to make a cup of coffee, why not do it a 2nd time, you know?
But yeah, great video Chris!
Always the best, straight forward! We love you Chris!
Thank you so much! ^__^
Thanks for the information. I've used each of these four methods. Your buddy James Hoffman debunked the bypass myth. He found that in reality the extraction was lengthened.
I used to brew by pouringt the water in all at once, and it resulted in the wall of coffee grounds around the top of the filter. I now use a varation of these 3 stirring methods, which work quite nicely and result in a flat coffee bed in the end.
Ever since I saw that Scott Rao video, my pour over game has been fire. Stirring the slurry definitely helps, and as always, great video!
I've been using this for quite a while, the spoon knockdown. This was a very good video. Thank you.
Nice video! Tapping the brewer (done easier on plastic brewers) after the Rao spin is the thing I usually do. I think it brings the fines to the upper part of the "slurry" which makes the drawdown less clogged (helpful if you do single pour) and the bed more even.
Thanks G! Oh those fines
Yep the swirl and the taboo pour works great in the V60. I've had fantastic results this way.
New to pour over and I've been living that high and dry life. Recently I've been using a spoon to push the edges down but i think im going to try the stage pouring next time. Thanks for the tips.
I get a flat bed by pouring from a greater height. V60 4 cupper.
I don't need to stir. The water hits harder, stirs everything up.
Instead pouring from 2 or 3 inches (50-75mm) I pour from about twice that height, 6" (150mm). Hario gooseneck kettle. The water lands harder, stirs things up, leaves me with a nice flat bed.
Extraction seems fine. Coffee tastes good. I adjust my grind to get all the water through the coffee bed by 3 minutes or slightly over 3 minutes.
So oddly satisfying to know I'm not the only person who doesn't have an issue with the odd pour down the sides - never at work, but always at home. Thanks for validating my choices 😁
Anonymous support group
I’ve been trying to account for the high and dry by adding more coffee, so while it’s not an even extraction the same amount is extracted to get to the ratio of 1:16 or so. It tastes pretty good to me, but I’m no grader.
I think that probably affects the “stages” of flavors come out of coffee during brewing, but I have no idea about any of that.
Anyway, great video man! The pour on the side is definitely not as taboo as it used to be, a lot of shops I know are bringing it in :)
Some people will shoot you side pouring! Thanks for watching my dude!
@@RealChrisBaca Oof I'm not looking for the Corleone special
Consistency within either method is only achieved with the same beans and grind. When I am lucky enough to get a very freshly roasted Ethiopian, the staged pour with a spin during bloom and a stir on 2nd and 3rd pour works flawlessly. Get some so-called Single Origin from Lidl, and you may want to grind finer and induce a lot of agitation.
You have hit the nail on head!!! I agree with you that we can better find a brewer that resist the side channels in favour of your 4 th option, which should obviously br the 1 st!!!
Nice job - new to this, been doing the last method.. seems to work, of course, many of the videos are for a single cup, but I make a 2 cup batch - so times and techniques are a little different..very happy with the kettle pour on the grounds edge method..
having tried a few, I tend to find that slowly adding produces better results. I also find it makes the extraction a little quicker overall, adding all the water at once seems to compact the coffee down more and slow down the drip.
If I forget, then a quick stir sorts me out.
chea!
We're all coffee nuts here in Edinburgh though, coffee & cars definitely a common theme in the speciality circle over here, so anyone who's anyone has a few brewers in their house :)
Should get your ass over here. you'd freeze but the high end speciality coffee scene is pretty amazing.
This. Was. Awesome. Loved your energy and sas the entire time. 😂
I mix and match the Rao spin, the spoon, and also one you didn't mention which is picking up the dripper and dropping it gently against my decanter in order to kind of pack everything into the bottom and flatten things out as it drips down.
the "mic drop" method...
Great video! Do you think grind size has anything to do with grounds that are sticking to the side? I struggle with this issue a LOT. I usually do a spin but occasionally I will stir a bit. My coffee doesn’t taste bad so I’m hesitant to adjust the grind, but I wonder if it is too coarse maybe the water will get down into the center in a hurry? I don’t know..I’m thinking out loud and now I need coffee lol. Very informative video!
Great video dude, I live super close to your shop, gotta come check it out some time. -- I used to live near Menotti's when I was in LA too!
Haha #4 all the way on my Chemex/V60 and no radiation poisoning yet.
I lift up my brewer a little and drop it onto my carafe to dislodge the grounds and then add a few rao spins to it. works like a charm!
Scott Rao swirl is the key. Id also put in that when you bloom you’d like to stir for a more even extraction from the start. All the coffee will then come into contact with water and release any trapped gases from the roasting process.
stir like a bandit :p
people are loving the swirl
i have been doing some home brewing for quite some time now so here is how i learn
1) tasting the coffee everytime you pour water in it is like how you taste espresso at different stages of the extraction so from there you can experiment how you pour your water effects your cup of coffee.
2) things like water minerals, water temperature and agitations can effect the rate of extraction from your coffee.
3) knowing what you want from your coffee, after doing some cupping can help you understand what characteristic taste you can get from the coffee it self.
if there's mistake please do correct me as i'm still learning thanks :)
these are all good things to know it sounds like you're on the right track
Good energy, kept my attention = nice change to the morning brew, thanks!
The stuff I think about, Baca makes vids about... TO THE LAB!
It's been a month I guess, having fun with the 1st, 3rd and 4th ways. I just combined all these three ways like a routine as I think the consistency of the output is yummy. Haha
But, after blooming, I kinda do the 4th one (stirring the ground with thin water flow), while doing the 1st and once it reaches the ratio, I finish it with the 3rd. 😁
And that's why I just skip the 2nd way. Hahaha
Anyway, thanks for this vid. ☕💕
Cool vid, nice to see the different methods side by side. I rock the Rao, go all in, a few swirls and walk away..
Mic drop and he's outta here.
RealChrisBaca haha pretty much, well until about 2 mins later ;)
Yeaaaaaah always a pleasure when you pop up on my feed! I'm deffo one for the spin just because it feels fun In the morning
while Im personally a fan of the Rao spin currently, I also like the nuclear fallout method. And actually technically I use all three. I pour in stages, Ill nuclearlize the walls if need be on the last stage, and I Rao spin the brewer after the last stage. Im crazy yo. But, to those who say it will ruin the cup because of bypass, heres the response to that. The ruined cup from not brewing the coffee properly is far worse than the POSSIBILITY of brewing an inferior cup using the nuclear method.
I like ur explanation dude. Really informative and i tried and like the scott rao method.
Just when I was struggling this morning with my pour over this video was uploaded. Rock n roll dude 🤟🤟🤟🤙
Glad I could help!
Before I pour, I put those small Aero Press Stainless Filters on top of my Coffee....Then I do the pour....The disc keeps the coffee from floating upwards....It stays in place....The Disc dose a great job of holding the coffee in place. When done, full extraction....SS Disc can be purchased for a few bucks on Ebay
the rao spin is a swirl not a spin. it's also a good way to relieve the load on a french press filter before you plunge, with the filter lifted a little above the brew
Definitely no need to go all "Black Friday" on it. Good tips, Chris!
I always pour in stages (2, plus an initial bloom pour) then after my final pour i pick my my brewing device (usually v60), and tap it a couple of times on the cup/server I'm brewing into. Similar to swirling it at the end, but I feel like its easier for consistency.
Jay Bustin I usethe same method and it's working fine with me. Easy to do with good results. 👍🏻
This was a great video man! Thanks for your advice...Have you ever used a vacuum coffee pot? I have a 1930's set and I'm struggling a bit to get it just right. Any tips or other links would be great!
I was looking for this. Just recently got into brewing. All of my V60 pour-overs have been high and dry. Will try out the other suggestions. Thanks!
Amazing video!! Superb content with a chill out attitude!!
Rao’s spin + Stirring the slurry- 🤓
Is “disloge” another smarty-pants word?? 😝😝. You are truly inspirational.
Greetings from London.
Chris you always have such cool music in your podcasts and videos, where do you get this?
I can vouch for bloom/pour/pour/pour method with the nuclear option on my Chemex 3-cupper. Flat filter against the sides = no spillover. That being said, I only *gently* bring the water to the stuck grounds to dislodge them.
I never see the bed in my stainless steel filter because i have slow stream of coffee in the end and the coffee look really weak at that point so i usually stop the process. Is there something that i can do about that ? I do a 1:16 ratio (400g of water for 25g of coffee)
How long is the brew time on average?
@RealChrisBaca it's about 5min when it stop it. I am doing it step by step to not disturb the bed too much.
def. the spin is my fav... Although if I spin too much I end up with a long pour cuz the fines clog the paper filter
dang bro for some reason i got the vibe you were from the 831, and holy shit didnt know you had a shop in capitola. i dont come back often but when i do im gonna be stopping by! my mom still lives in SC. thx for the tips, just got a v60 and it can be tricky makin pour overs. much love
Nice one. Just started trying the pourover method. As I can see I've totally screwed it up the first few times. Thanks for the tips!
You're so welcome, you'll be crushing it in no time!
As a coffee (self-trained) aficionado I'm glad to realize I've been using #4 all along since I started using a Chemex...life is good. Thanks Chris for all the great vids.
Great video and thank you for number 4, sir! :-D I never got, why every pour over guide warns you to avoid pouring on the edges. Didn't make sense at all, especially on V60s an Chemexes. Unless you go crazy and dump in all your water on one side...
I do it all the time on my Kalita (in combination with the Rao Spin) and always get great results. You just have to be a little careful to stay on the inside of the filter.
Because people love to have panic attacks about things that don't matter ^__^ Thanks so much for watching!
Never seen any coffee video like this, very informative!
Very didactic I loved it!
What do you have to say about the french press process?
Awesome video! I have a chemex to try these various tips on. Thank you!
I pour in stages around the edge whilst stirring with a spoon and gyrating. 90% of the time, it works every time.
I'm 100% 50/50 ^__^
RealChrisBaca I really enjoy your content. Very engaging. Keep it up 👍🏻
I use a combination of 1, 3, and 4. I'm a closeted 4. I've been doing option 4 for YEARS in spite of the bad rap it gets. I've always heard its a BIG no-no, so I've not been very open about it. I've never thought it to be a concern though. I'll even do it with a Kalita, it just takes a little finesse.
There’s also the “blast the last” method! Sometimes I’ve seen a strong pour with the grooves of the V60 to get that spin going.
I pour in stages and then at the very end I give it 2 gentle stirs around the edge works perfect every time
Nice one, good explanation on the bypass
Pour over is my favorite way to make coffee and the first way is the best way imo
What about the coarseness of the coffee? I would say that if people grind finer than in your video the water will take longer to go through, and you will end up having coffee on the sides. If the coffee is coarse the water will distribute much better and sink evenly through to the bottom. Right?
As always great content. 🤙
Next, How to calibrate espresso.
I've been steady putting that one off ^__^
you the real one, chris!
definitely pouring in stages, it seems a no brainer. just need to adjust your grind size to hit that sweet-spot on the extraction scale, as the same grind that worked for pouring in lots of water at once, would not be the most suitable when pouring in stages.
in terms of channeling, with a bit of practice you can pour the water in a way that pouring spot is just 1/3 inch away from the filter, that way you will agitate the coffee and un-stick it from the side, but won't pour your water right into and through the filter.
tips
(Slurry = Swill) Coffee jargon to intimidate other Non Coffee Snobs with. I prefer the (Jiggly) method "feelin sexy" to produce my Flat Bed. Oh yeah, and don't forget to (Bloom). Great video Chris! 💪 ☕️ ❤️
Thank you cris, i just started enjoy v60, this is very useful, thanx
Fallout or by-pass has been my go to, to dilute an extraction if I want a little more water in my cup or want to wet a slight over extraction. V60
Whats the grind setting used in the video it looks sort of course?
4 definitely works for me. I use a Chemex.
HAHAHAAH! go all Black Friday on the next one... I love that!
I have literally tried methods 2-4 and still ended up with a meteorite crater. I'm using a Bodum "chemex" style carafe with a "melita" style filter. The filter is cone shape over all with the exception of not being a point at the middle, but rather a thin flat rectangle. This might be the contributing factor. However, gonna try the first method and see if that does the trick.
So why are the 'skirts' filters so much cheaper than the cones?
Yo! I notice you pour and spin counter-clockwise, but stir clockwise (with the V60 grooves). Does it matter?
Good stuff as always
Great stuff bro! Keep it up
Sometimes I use spoon, sometime I use swirl method, I try everything, and a little tap on v60 makes coffee more good, just my opinion, every moves u do, I know u just want make a good coffee,
That's whats up!
Intro was smooth. Grind was coarse.
Imagine not understanding the Brazil nut effect
I actually do a mix of all three methods... sometimes I still won't get a flat bed...especially when brewing more thatn 500 ml it is dang hard
Just found out about you yesterday... great informative videos
Anyone know why those grounds are so coarse?
Awesome! Thanks for sharing ☕️✌🏼
Thanks William!
Smashed it 🤜. Another amazing video
Thank you Jonathan!
I usually pour in stages, bloom and four pours total. If I still get some coffee on the walls of the brewer, then it’s the nuclear fallout stuff and I think I get nice brews.
Hey Chris! Just wanna ask how the Nuclear Fallout method isn't the end of the world and how it doesn't really channel. I've been taught by a lot of shops that it's really bad, and I try my best to follow it.
Combo of #1 and #4!
May I ask how does it compare to the "high & dry" in term of taste? Coz if I grind finer than normal hand drip and go for a bloom -> the remaining water in one-go process, the water current will actually spin the coffee slurry and getting a comparatively clear, flavour stretching cup where the coffee bed will be high and dry. Can you enlighten me a bit how is the science behind this please?
Try one like that then one with a stir and see if you can taste the difference, it's all about putting more of that coffee bed to work.
usually I use method 1 and it's so good
What is your stance on agitation control through things like the Melodrip?
What about gentle stir during bloom?
Has anyone had trouble getting an even bed with medium/dark roasts? V60 is my go-to and I rarely brew medium/dark on them, but it's nice to try new coffees my company comes out with on the V60. Everytime I brew a medium/dark on the V60, no matter if I Rao spin or stir, I can't get an even bed.