I really appreciate you pointing out the importance of keeping a consistent temperature within the slurry. I wasn't aware of how important that was! Even after two years of doing this everyday!
Getting a constant 'slurry' temperature seems like a nice engineering challenge. This crude manual human way clearly isn't controlling all the variables!
@@BennyCFD Maintaining a certain temperature is important for cooking dynamics in general. If the food or bean is doing something like brewing or browning, if you don't maintain that temperature, you won't get the same browning or brewing. You preheat your cone so that the ceramic doesn't steal all your heat during the blooming process. You want everything even. You want the grind even. You want to pour evenly. The goal is to extract the flavors from the grounds. You want each ground behaving the same. If each particle is the same size and the water is kept at a constant temperature, then you're controlling these variables and this can help you dial in a grind size. I disagree that the temperature isn't that important. If the water level is too low, you will have cooler water and could have flat coffee. To some extent, your water temperature is very important. The water in the kettle is the start - the real temperature that matters is what is in contact with the grounds. You don't want the temp going up and down if you can help it because that's not even extraction. Maybe there is more to it than this, but it has to involve more temperature monitoring, not less haha. Ok I'm done.
The more i watch of these videos and the more i get into different brewing recipes / techniques, the more i think people are reverse engineering explanations to justify their habits. Obviously there are things which are important to keep in mind during a brew, no question about it. But one guy says pouring on the paper filter during the brew (even if the paper has been wet) will give you a papery taste, another guy says the water will run under the coffee into the carafe and in doing so will dilute your coffee. The third guy says it doesn't do either, but will make your coffee taste bad. One guy makes a well in the grounds, the other doesn't. One pours in concentric circles, the other straight down the middle... and they all have some kind of explanation of why exactly this is very important xD i like to ignore the personal hocus pocus people try to convey to me as very important, just because these are their brewing habits. I try to focus on the important parts of the brewing process like temperature, recipe, bloom and brew time and grind size and kinda ignore those personal quirks. However, it is very hard to find out what is important during a brew when everyone is pushing their own techniques as correct. Someone once told me, it is imperative to pour the water into the v60 in a clockwise motion, can anyone attest to this?
Adis LiveAndDirect I think it‘s super interesting and exciting to have so many recipes and opinions on making a V60. It‘s not just one correct way of brewing, there‘s a whole lot of aspects and ways of changing things up and optimising your brew. And you do have a lot of control over the final result in the V60, even with just the slightest changes. That‘s one of the most interesting things about coffee. How individual people brew it, how you can affect the final coffee with slight changes in brewing and what techniques different people have and what they manage to get out of a particular coffee. Also, there‘s so much coffee out there, one person would never get through all of it in one lifetime. Especially considering how different roasts from the same exact coffee can be. And depending on what coffee you have, the brewing method might be better or worse for it, and things you do to improve one type of coffee might do nothing for another type of coffee. Even coffee experts with years of experience learn new things all the time and that‘s super exciting. I prefer having so many different ways of making coffee and trying different things. It‘s just all more exciting.
Interesting comment. Reminds me of all the myths in cooking ("searing meat keeps in the juices" "adding oil to pasta water stops it sticking together") that people repeat because they hear someone else say it.
Its the increasingly hipster coffee culture that is taking over and justifying itself with misapplied "science"... At the end of the day you are straining hot water through coffee. The filter is so fine that this is going to end up taking pretty much the same time and being the same regardless of how you pour the damn thing. Just make sure you mix the grinds a bit after you add the water and you get the same results without the faffing around. Brewing is a physical process so all the BS adds very little. Also blooming doesn't do jack shit... You are brewing with at least a 10:1 water to coffee ratio and you are brewing for at least a few minutes. The amount of gas released is nowhere near enough to stop the grinds from having sufficient contact with the water or have sufficient impact to change the taste. Again, just giving it a stir achieves the same results without the pretentiousness...
i think myths does exist, and the only way to know if it's a myth or not is to test it. Try doing one exact brew, and do something different you want to test the next day with the same beans & recipe. Do it a couple of times if you want. I did it everyday when i first learn v60, and now ended up with my own habits that i have tested myself. I always keep an open eye for new things to try though, that's what makes coffee interesting. Things that i have tried , mostly resonates with what james hoffman and matt perger said.
@@ivicasvilicic2325 Much less than 450ml, you have to remember that the coffee grounds will also soak up quite a bit of water. When I brew 240-250mL I end up with around 200mL in my cup and I wait for my pour to finish dripping unlike in this video.
Probably the best pour over instructional I've seen so far. As others have mentioned, the music choice felt a bit uncomfy but loved the vid nevertheless haha
Great video, I've been looking at stepping up my coffee game and have been going back and forth between chemex and v60. Seeing this guy, a brewing champion, use a v60 makes me lean towards that- plus it seems more convenient to travel with. Also, the explanation was nice and thorough without without going off topic or rambling about something you didn't come here for
It depends on how you like your coffee to taste as to whether you use the V60 or Chemex. The Chemex will have a cleaner taste for sure, its filter is pretty thick compared to that of the V60. With all factors/technique being the same, the V60 will give a stronger, bolder taste with less of the oils being extracted than the Chemex. This guy probably just prefers a cup that's not "Chemex clean."
This is one of the best videos as far as specificity and clearly defining all of the steps. This is exactly what I try to tell my family members, but they think I'm just being finicky.
@@vincentphothisen3594 Different people win every year, all with different techniques. This goes to show that being a champion doesn't mean you have the one definitive best method.
@@BTal-kp1qd therefore you gotta respect everyone’s brewing perspective, especially people who won a title for their field, you just remaking my point.
When I was a kid the lady across the street had an orange, aluminum 50 cup coffee maker in her kitchen. She would brew 50 cups of Maxwell House or MJB on Monday and reheat it all week...hilarious!
That bugged me a little... I feel like if you’re a barista champion and going to make an informative video, you need to explain why you would do something like that.
@@aelfwine88 this is wrong because the ratio will be skewed by removing before all water drains. If he is brewing 1:15 with 500ml, but pulls carafe with only 400ml, then his recipe isn't 1:15 anymore, it is much stronger.
Informative and detailed content Framing, color and sound are prefect.....for something that isn't a tutorial for delicious coffee. First v60 technique video that doesn't show the satisfying flat bed tho haha
I always need 25g for 200ml coffee ( not counting 50 ml absorbed by grounds ). If I use less the coffee becomes very acidic. As I recall it is usually a 4 minute or so brew. This is what you need for vacuum sealed coffees that have been on the store shelf awhile. Fresh roast seems to need a lot less grams, but like with tea you should know how to make a good cup with any kind. Tea is actually the same principal, if it is cheap or old, you have to use more, though the difference with tea is you must use a short steep too. Not sure why my steep times end up long, but it never ruined the coffee for me.
You don't rinse the filter *because* it has been bleached. You rinse it *despite* the fact it has already been bleached. You can get unbleached paper, but that has even more papery taste. They bleach them to try and remove that.
Very interesting this preparation ... I recommend for a Colombian coffee toast average medium grind, 3.5 minutes and 9 grams of coffee for 100 gr of water at 85 degrees celcius ... is rich .. Thanks Mr Park for sharing his preparation ...
IMO, he sets the limit for his brewing - i think every recipes have the limit time as well. So if you @##% something in the process, just take the dripper out and don't let all the water goes into coffee. The reason is the water still in the dripper is stay there for too long (think about infusion) and probably will over extract the cofee. You can keep it in another cup and taste it side by side. About his recipe, 2 min 45s is not enough for 500 gram of water to go through. I usually do pause-pour ....and I get 300gram water in 2:30.
So, for clarification: You first pour 1:2 rate of water (the blooming phase) and then the rest of water to complete the 1:15 rate? Or first 1:2 (the blooming phase) and additionally 1:15 of water?
When I started brewing poor over for myself, I only learned the basics. I was always one to explore and experiment. I ended up adopting 90% of your way when brewing poor over. However, after watching this video, I ended up fully adapting your ways as it gave me about 5% more taste that I enjoy. Anyway, thanks from Los Angeles.
Loved the presentation but two things, music was interfering with my concentration and did you throw out the water when you cleaned the white filter way at the beginning of your presentation?
could someone tell me. if I am aiming for 1:15 ratio, lets say im using 10g of ground and the total g of water i pour would be 150 right? but that will result of less than 150g of brewed coffee in the cup since there are some water trapped among the ground and the filter. will it be normal? moreover in this video, he put away the dripper while still having some water on it.
Maybe he subtracted the water used for the bloom for his 1:15 calculation? Minus 60ml for the bloom would bring total volume down to 440ml which is close to a 1:15 ratio. Just guessing.
I heard some time that it’s no necessary to wait to drip all content until the end because there’s some acid flavors over there. But it’s depends what you want or personal taste. I really don’t know as well I’m not barista winner contest hahaha
One of the main ideas he was stressing was regulating the temperature so you don't get unwanted flavors from under-extracting with low temperatures. He purposefully adds more water than he going to consume so as to regulate the temperature and tosses it before the temperature dips. I still believe he is still doing the 1:15 ratio, however he uses maybe 16 or 17 extra of water to maintain the temperature. This is my guess. Who know really, because he never says and it is strange when you see it being done.
@@weeksweeks9552 im pretty sure the extra water he removes at the end is part of the technique that won him the competition as it helps maintain the thermal mass of his slurry. The volume of coffee believed to be in the decanter is 500 ML
Great video! thanks for it, I will practice your recipe. about the grind size, is ti coars? and during the bloom, we have to wait around 45" because of CO2. this happen because the beans are roasted recently, so Would not it be better to have a roasted coffee long ago? I know no, but no why.
@@iansimpson5173 He didn't say a thing and it is so important!!!!!!!! It's for us to vary the grind (burr grinder asummed) and decide for ourselves. Maybe he will tell us next time what grind won in Melbourne?????
@@ximono I think after two minutes, the temperature will have dropped. Could you test the temperature of your water coming out the spout after two minutes and compare it to the temperature when you first started pouring. The thermal insulation of the kettle might be really good, but I would expect the temperature to drop to under 90degrees when starting at 93degrees.
@@PianoKwanMan You could be right, I've had the same thought myself. Unfortunately, the base of my Bonavita died, so I have no way to test this :/ It has thin walls though, so I don't think its insulation is any better than a common kettle. In any case, James Hoffman has a video where he measures the temperature after pouring, and it really does drop a lot quite fast. So if you think you're getting 93° in the cone just because you've set the kettle to 93°, you're fooling yourself :) ua-cam.com/video/K_r5kpXPRYo/v-deo.html
so you are pouring 500gr of water and aiming 2.45 brewing time, in the video shows that there is some water left in the dripper. Why can't you pour more than 500gr water than stop at 2.45?
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/tr.png)
Very informative, very enjoyable to watch, very inappropriate music choice
Search Tetsu Kasuya coffee brewing, for better music and better coffee
@@SuperJuiceman11 Underrated comment
LOL
Can’t you see the tats? This guy is a rebel man! Appropriate music for this coffee gansta
Did you not know? Coffee is a cult.....woooooooooo.....join us!
Why black and white when he's showing color changes in the coffee?
I was waiting for you to hail satan to bless your coffee with that soundtrack
RJ Rambles grow up
@RJ Rambles, OMG! LOL! So true!!! 😂😱😂😱😂
@@Valspartame_Maelstrom But RJ spoke the truth! LOL! 😂😂😂
Mar L go eat a the and of to for ease and you hahahah!
Very annoying background music. Great content.
I like it
Search Tetsu Kasuya coffee brewing, for better music and better coffee
Shit music. I stuck with the video none the less.
The music is eeeeerieeeeeee😨
@@ViperVenom With that name, I believe you 100%
I really appreciate you pointing out the importance of keeping a consistent temperature within the slurry. I wasn't aware of how important that was! Even after two years of doing this everyday!
I am with you there!
How about microwaving the coffee before brewing and using a kettle that keeps a consistent temperature? Would that be a good idea?
Getting a constant 'slurry' temperature seems like a nice engineering challenge. This crude manual human way clearly isn't controlling all the variables!
It's not important....................
@@BennyCFD Maintaining a certain temperature is important for cooking dynamics in general. If the food or bean is doing something like brewing or browning, if you don't maintain that temperature, you won't get the same browning or brewing. You preheat your cone so that the ceramic doesn't steal all your heat during the blooming process. You want everything even. You want the grind even. You want to pour evenly. The goal is to extract the flavors from the grounds. You want each ground behaving the same. If each particle is the same size and the water is kept at a constant temperature, then you're controlling these variables and this can help you dial in a grind size. I disagree that the temperature isn't that important. If the water level is too low, you will have cooler water and could have flat coffee. To some extent, your water temperature is very important. The water in the kettle is the start - the real temperature that matters is what is in contact with the grounds. You don't want the temp going up and down if you can help it because that's not even extraction. Maybe there is more to it than this, but it has to involve more temperature monitoring, not less haha. Ok I'm done.
The more i watch of these videos and the more i get into different brewing recipes / techniques, the more i think people are reverse engineering explanations to justify their habits. Obviously there are things which are important to keep in mind during a brew, no question about it. But one guy says pouring on the paper filter during the brew (even if the paper has been wet) will give you a papery taste, another guy says the water will run under the coffee into the carafe and in doing so will dilute your coffee. The third guy says it doesn't do either, but will make your coffee taste bad. One guy makes a well in the grounds, the other doesn't. One pours in concentric circles, the other straight down the middle... and they all have some kind of explanation of why exactly this is very important xD i like to ignore the personal hocus pocus people try to convey to me as very important, just because these are their brewing habits. I try to focus on the important parts of the brewing process like temperature, recipe, bloom and brew time and grind size and kinda ignore those personal quirks. However, it is very hard to find out what is important during a brew when everyone is pushing their own techniques as correct. Someone once told me, it is imperative to pour the water into the v60 in a clockwise motion, can anyone attest to this?
Adis LiveAndDirect I think it‘s super interesting and exciting to have so many recipes and opinions on making a V60. It‘s not just one correct way of brewing, there‘s a whole lot of aspects and ways of changing things up and optimising your brew. And you do have a lot of control over the final result in the V60, even with just the slightest changes.
That‘s one of the most interesting things about coffee. How individual people brew it, how you can affect the final coffee with slight changes in brewing and what techniques different people have and what they manage to get out of a particular coffee.
Also, there‘s so much coffee out there, one person would never get through all of it in one lifetime. Especially considering how different roasts from the same exact coffee can be. And depending on what coffee you have, the brewing method might be better or worse for it, and things you do to improve one type of coffee might do nothing for another type of coffee.
Even coffee experts with years of experience learn new things all the time and that‘s super exciting.
I prefer having so many different ways of making coffee and trying different things. It‘s just all more exciting.
Interesting comment. Reminds me of all the myths in cooking ("searing meat keeps in the juices" "adding oil to pasta water stops it sticking together") that people repeat because they hear someone else say it.
Its the increasingly hipster coffee culture that is taking over and justifying itself with misapplied "science"... At the end of the day you are straining hot water through coffee. The filter is so fine that this is going to end up taking pretty much the same time and being the same regardless of how you pour the damn thing. Just make sure you mix the grinds a bit after you add the water and you get the same results without the faffing around. Brewing is a physical process so all the BS adds very little. Also blooming doesn't do jack shit... You are brewing with at least a 10:1 water to coffee ratio and you are brewing for at least a few minutes. The amount of gas released is nowhere near enough to stop the grinds from having sufficient contact with the water or have sufficient impact to change the taste. Again, just giving it a stir achieves the same results without the pretentiousness...
@@JimIBobIJones Good post. I assume you have a barista championship to prove that you are correct and know what you're talking about?
i think myths does exist, and the only way to know if it's a myth or not is to test it. Try doing one exact brew, and do something different you want to test the next day with the same beans & recipe. Do it a couple of times if you want. I did it everyday when i first learn v60, and now ended up with my own habits that i have tested myself. I always keep an open eye for new things to try though, that's what makes coffee interesting.
Things that i have tried , mostly resonates with what james hoffman and matt perger said.
If you stir four times the V60 explodes.
Spceboi can confirm
2 times and it implodes
Biggest takeaway I got from this, don't pour and pause and pour... Keep it consistent. Makes sense.
Great video,thanks,little correction: 30g coffee to 500g water is 16.6 ratio not 15, not that much of a difference,but i thought i mention.
If he poured the necessary amount of water, why did he not let it finish dripping? There was a significant amount left in the cone at the end.
"you're aiming for 2 minutes and 45 seconds", then goes on to explain why.
That was what i was thinking. So the aim is to stop at 2:45, i wonder how much brewed/extracted liquid ends up in the carafe….maybe 450ml… ?
@@ivicasvilicic2325 Much less than 450ml, you have to remember that the coffee grounds will also soak up quite a bit of water. When I brew 240-250mL I end up with around 200mL in my cup and I wait for my pour to finish dripping unlike in this video.
Probably the best pour over instructional I've seen so far. As others have mentioned, the music choice felt a bit uncomfy but loved the vid nevertheless haha
Yeah, it sounds like a trying-to-be-spooky videogame
I been watch many barista does explain how to make v60. But yours is fabulous dude... Totally clear my doubt
Great video, I've been looking at stepping up my coffee game and have been going back and forth between chemex and v60. Seeing this guy, a brewing champion, use a v60 makes me lean towards that- plus it seems more convenient to travel with. Also, the explanation was nice and thorough without without going off topic or rambling about something you didn't come here for
Hey check out James Hofmann as well. You'll like it
It depends on how you like your coffee to taste as to whether you use the V60 or Chemex. The Chemex will have a cleaner taste for sure, its filter is pretty thick compared to that of the V60. With all factors/technique being the same, the V60 will give a stronger, bolder taste with less of the oils being extracted than the Chemex. This guy probably just prefers a cup that's not "Chemex clean."
This is one of the best videos as far as specificity and clearly defining all of the steps. This is exactly what I try to tell my family members, but they think I'm just being finicky.
😂 😂 😂 😂
Excellent video. Thanks for taking the time to film and edit it and of course for positing it for our benefit. Keep up the good work! -Migs
me: I don't understand why I can't fall asleep at night
also me: I just love making coffee so much
Well, that was different.
EDIT: 2 months later, also can confirm it works. :D Very well in fact.
This is definitely one of the most compact and informative videos I’ve watched about the topic of pour over. Thanks for the video!
Scott Rao is screaming at the bubbling of the slurry :D
what's wrong with it?
@@dan138zig Rao's method involves stirring the slurry
@@arianwinanto6299 as knowledgable he might be, is Scott Rao a champion cup's brewer?
@@vincentphothisen3594 Different people win every year, all with different techniques. This goes to show that being a champion doesn't mean you have the one definitive best method.
@@BTal-kp1qd therefore you gotta respect everyone’s brewing perspective, especially people who won a title for their field, you just remaking my point.
Agree with other posters on the background music. All that detail on the brewing process but zero mention of grind size?
Watched Scott Rao's way of brewing and it is much much better.
When I was a kid the lady across the street had an orange, aluminum 50 cup coffee maker in her kitchen. She would brew 50 cups of Maxwell House or MJB on Monday and reheat it all week...hilarious!
"at the end you should see a flat bed of coffee"
*the end* he takes away the v60 with a ton of water still in the filter
That bugged me a little... I feel like if you’re a barista champion and going to make an informative video, you need to explain why you would do something like that.
@@blake_lund Finishing at 2:45 is more important than having all the water used (to prevent extraction of unfavored flavors).
the remaining water could damage the 2:45min pouring aroma and flavour
I was weirded out by the choice of music initially, but in the end it looks like the music is quite fitting for a disaster brew.
@@aelfwine88 this is wrong because the ratio will be skewed by removing before all water drains. If he is brewing 1:15 with 500ml, but pulls carafe with only 400ml, then his recipe isn't 1:15 anymore, it is much stronger.
Informative and detailed content
Framing, color and sound are prefect.....for something that isn't a tutorial for delicious coffee.
First v60 technique video that doesn't show the satisfying flat bed tho haha
Hyped up and tense with the dark roasted video, thanks!
the whole video makes me feel like im watching a horror film...
@Po Shan Totally!!! 😱😭😱😭
LOL. This music makes me feel like I am watching a sports highlight video of an unstoppable football player, but instead its just a guy making coffee.
I wish I could see the beautiful browns of the brew slurry
Has he forgot to pour out water that was used to rinch filter??? Thats a relief. Im not the only one
MrJebiel i think so. rinse*
Tried this out today to good success! Thanks
isn't 30g coffee to 500 ml water closer to a ratio of 1:17? (or 16.66 to be precise)?
I believe so.
500/30 = 16.6666666667
This might explain why he removes the cone prior to the draw down finishing. He's pouring 1:17 but only aiming for 1:15 in the carafe? Just a guess.
This song gets me fucking pumped. Equally good for bench pressing or for making an absolutely furious cup of coffee. Perfect way to start the day.
Great video, thank you. I really felt the music was too dark, though. Otherwise excellent.
Tried that recpie, even though the grind was too fine and total time was 3:45, the coffee was very sweet and fruity.
Jakub Gorczyca yea you should make it courser. There’s no fixed way of making a pour over. It’s all preference.
Nice vid, especially for beginners. He didn’t fold the paper filter on the seam? As per Hario instructions. Does it really matter.
thanks for sharing, new friend here sending u my full support and full pack watch, stay safe and god bless,..
I always need 25g for 200ml coffee ( not counting 50 ml absorbed by grounds ). If I use less the coffee becomes very acidic. As I recall it is usually a 4 minute or so brew. This is what you need for vacuum sealed coffees that have been on the store shelf awhile. Fresh roast seems to need a lot less grams, but like with tea you should know how to make a good cup with any kind. Tea is actually the same principal, if it is cheap or old, you have to use more, though the difference with tea is you must use a short steep too. Not sure why my steep times end up long, but it never ruined the coffee for me.
CaptainWumbo i almost do the same...25g of coffee to 250ml of water...but with fresh coffee...is awesome
You don't rinse the filter *because* it has been bleached. You rinse it *despite* the fact it has already been bleached. You can get unbleached paper, but that has even more papery taste. They bleach them to try and remove that.
Very enjoyable video, so many people forget the fundamentals about the papers too
Very interesting this preparation ... I recommend for a Colombian coffee toast average medium grind, 3.5 minutes and 9 grams of coffee for 100 gr of water at 85 degrees celcius ... is rich ..
Thanks Mr Park for sharing his preparation ...
why did he leave excess water in the dripper when finished brewing?
IMO, he sets the limit for his brewing - i think every recipes have the limit time as well. So if you @##% something in the process, just take the dripper out and don't let all the water goes into coffee. The reason is the water still in the dripper is stay there for too long (think about infusion) and probably will over extract the cofee. You can keep it in another cup and taste it side by side. About his recipe, 2 min 45s is not enough for 500 gram of water to go through. I usually do pause-pour ....and I get 300gram water in 2:30.
I don't understand why he stopped the brew while there was still water left... doesn't that change the end coffee water ratio?
I really appreciate the comprehensive explanation, thank you!
What size grinds?
Confused as well, why do you remove the V60 before with water still in it?
Dude is a master!!!
If you buy non bleached paper filters can you skip the rinse process?
Thanks for the video! I learned a few tips and mine tastes even better now!
Ominously delicious :-)
What’s the grinder machine setup? Level of grinding?
I think generally medium to medium fine for v60 should be alright.
So, for clarification: You first pour 1:2 rate of water (the blooming phase) and then the rest of water to complete the 1:15 rate? Or first 1:2 (the blooming phase) and additionally 1:15 of water?
His theory on stopping and starting completely contradicts Kasuya who also is a champion, makes me scratch my head.
When I started brewing poor over for myself, I only learned the basics. I was always one to explore and experiment. I ended up adopting 90% of your way when brewing poor over. However, after watching this video, I ended up fully adapting your ways as it gave me about 5% more taste that I enjoy. Anyway, thanks from Los Angeles.
Does it have to be in black and white?
Loved the presentation but two things, music was interfering with my concentration and did you throw out the water when you cleaned the white filter way at the beginning of your presentation?
Still watching this for the music 5 years later
I know I really despise the music but I keep coming back only for this particular coffee content. Schmuck tv is messing up real bad here.
what grind setting?!??!?
This is the most comprehensive pour video ive seen yet. Covers all needed bases. thank you
Ritt Pong look up Scott Rao’s. It’s way better.
love the music
How did you grind your coffee... course, medium course, medium, medium fine....
Daniel Zarate médium médium
30:500 is not a 1:15 ratio, it is much closer to 1:17 it’s about a 1:16 and 2/3 ratio if that makes sense
Let me understand this, you have to rinse the filter to get rid of the papery taste, but then you don't throw out the water?
you do throw the water in the receiving cup out
Well, that's different from how I brew the coffee. Will definitely try it.
How does this version compare to aeropres technique
Nice job..thank you
What is with the unnessary black and white?
making my instant coffee while watching.
could someone tell me. if I am aiming for 1:15 ratio, lets say im using 10g of ground and the total g of water i pour would be 150 right? but that will result of less than 150g of brewed coffee in the cup since there are some water trapped among the ground and the filter. will it be normal? moreover in this video, he put away the dripper while still having some water on it.
What grind size do you use for a Baratza Virtuoso grinder?
thanks for the upload. i figured a funnel does the job too but i think im getting a dripper when i find one
What was the setting on the grinder?
500 to 30g of coffee is 1:16.667 ratio. Also what grind did you use ?
LOL THANK GOD I’m not the only one tripping. How is that 1:15 😂🤣
And true, he doesn’t even say the grind..the top are always bad at explaining 😅
Great information and teaching. But one thing though, if it's 1:15 it's supposed to be 450ml water instead of 500ml
Maybe he subtracted the water used for the bloom for his 1:15 calculation? Minus 60ml for the bloom would bring total volume down to 440ml which is close to a 1:15 ratio. Just guessing.
The B&W with that weird music makes it like horror movie
Can any recommend grind range size? Using a Cuisinart supreme grind.
i'm gonna try with a good natural brazilian coffee here, lets see how it works
There was so much liquid still in the coffee at the end
I heard some time that it’s no necessary to wait to drip all content until the end because there’s some acid flavors over there. But it’s depends what you want or personal taste. I really don’t know as well I’m not barista winner contest hahaha
Always at the end i could not get the remaining water to drip cuz the very bottom of the paper is packed with dense coffee slurry.
One of the main ideas he was stressing was regulating the temperature so you don't get unwanted flavors from under-extracting with low temperatures. He purposefully adds more water than he going to consume so as to regulate the temperature and tosses it before the temperature dips. I still believe he is still doing the 1:15 ratio, however he uses maybe 16 or 17 extra of water to maintain the temperature. This is my guess. Who know really, because he never says and it is strange when you see it being done.
So the recipe is time limited rather than weight limited? Anything after 2:45 is thrown out?
Or he just looks at the decanter level?
@@weeksweeks9552 im pretty sure the extra water he removes at the end is part of the technique that won him the competition as it helps maintain the thermal mass of his slurry. The volume of coffee believed to be in the decanter is 500 ML
Is there a reason you don't swirl or stir during the bloom?
This video has been shared with me several times, it's an awesome and informative look into v60
Perfect explanation.
"you don't want the paper taste in your coffee" *proceeds to brew his coffee into the same carafe as the paper water*
Haha, wondering the same thing. Basically, he extracted the filter first, to intensify the nuance of paper...
Do you keep the water after the rinse, or do you empty the container after the rinse?
Why was there so much water left in the v60 when you pulled it off? Is this part of the technique? What’s the end yield of coffee supposed to be?
why did he stop before all of the water had drained through the coffee? was that just to make the video shorter?
I love your style
Great video! thanks for it, I will practice your recipe. about the grind size, is ti coars? and during the bloom, we have to wait around 45" because of CO2. this happen because the beans are roasted recently, so Would not it be better to have a roasted coffee long ago? I know no, but no why.
Did he get rid of the water he used to remove the papery taste?
Great background music - not for the timid,
Did he talk about the grind size?
i think 700 Micron grind (Medium-Fine)
or 825 micron ( Medium ) on ditting number 8
As fine as Kosher salt
@@iansimpson5173 He didn't say a thing and it is so important!!!!!!!! It's for us to vary the grind (burr grinder asummed) and decide for ourselves. Maybe he will tell us next time what grind won in Melbourne?????
Why 93 degrees hoffman measures slurry temp and even with 100 deg water slurry temp is in low to mid 90
Great instructional video but I am sure this haunted setup and horror music could have been avoided. 😜
When the dark lord brew his coffee, morning becomes night.
Amazing. Lol
*Thanks for this comment!*
Nice!
what grnd sie did he use?
Mesmerising video. I need a v60 to review some of the filter coffees on my channel
Great vídeo - but I want to know how he regulated the temperature on the water kettle
Luiz Armando It's a kettle that lets you set a desired temperature, I think it's a bonavita
@@ximono You are correct , it is a bonavita , its what I use and love it .....
@@ximono I think after two minutes, the temperature will have dropped. Could you test the temperature of your water coming out the spout after two minutes and compare it to the temperature when you first started pouring. The thermal insulation of the kettle might be really good, but I would expect the temperature to drop to under 90degrees when starting at 93degrees.
@@PianoKwanMan You could be right, I've had the same thought myself. Unfortunately, the base of my Bonavita died, so I have no way to test this :/ It has thin walls though, so I don't think its insulation is any better than a common kettle. In any case, James Hoffman has a video where he measures the temperature after pouring, and it really does drop a lot quite fast. So if you think you're getting 93° in the cone just because you've set the kettle to 93°, you're fooling yourself :) ua-cam.com/video/K_r5kpXPRYo/v-deo.html
Great video, love the music
so you are pouring 500gr of water and aiming 2.45 brewing time, in the video shows that there is some water left in the dripper. Why can't you pour more than 500gr water than stop at 2.45?
The music is haunting