So what's your favourite pour-over technique? Did we cover it in the video? ⚠️ Note: We applied the main principles of these three methods and adjusted them slightly to fit the format of this video and comparison. Method #1: James Hoffmann (0:46) Method #2: Tetsu Kasuya (5:21) Method #3: Osmotic Flow (10:51) ☕️ Say hello to Tomo on Instagram 👉 instagram.com/specialtycoffeebarista 📺 Watch our documentary about the AeroPress ► aeropressmovie.com 👍
Thanks for the great video! I've been doing the Hoffmann method ever since I got my kettle last year. Now I'm going to try both the Kasuya and the Osmotic Flow. I'm interested in seeing how different the results will be.
@@trypeak Thanks for the comment, Tomo actually explained in the comments section already that he had to adjust the recipes slightly for better results given our coffee and conditions. We focused more on brewing principles than exact details. I hope it makes sense.
@@EuropeanCoffeeTrip it doesn't makes sense - when one "names" a method one should present it as it is - not as a variation/compilation of other methods /// also - please bear in mind that these methods are based on "theories" (not scientific proof) and conclusions drawn from them are just speculations (that don't really help brewing better coffee)
Agree with your statement I usually use Tetsu methods to taste all the coffee notes, but most of the time i use James methods because it is easy to replicated and gives sweet smooth cup of coffee which is i enjoyed the most.
I tried the 4:6 method. Brilliant! After several tries, i landed on this table to makeit easy to follow: Time. Water Total 0 45g 45 120g 1.30 180g 2.15. 240g 3.00 300g
What I like about Hoffman's method is that it's shorter and doesn't require a pouring kettle. The osmotic flow method looks super cool, but it also looks like you have to be laser focused on the coffee bed for 3 minutes, which I'm not sure I'm mentally prepared for in the morning.
you should give the 4:6 method a try, 1st half is similar to James hoffman. Super simple recipe, should add a little more body sweetness if that's what you like. Recipe: Bloom grounds & swirl (me 24g coffee, 60g water), wait 30-45 seconds then fill to 40% of total fluid (me up to 180g adding 120 to the 60), wait for bed to drain, pour remaining 60% adjusting amount of pours for caffeine level. less pours = weaker, more pours = stronger (me 2 pours of 120g for 420g total) makes about 400ml of coffee. perfect for a 16oz travel mug with room for cream and sugar (I use agave nectar!) Brew time 4-5 mins. James hoffman method is a little quicker with my fluid ammounts, normally around 2.5-3.5 mins. I think the extra time grabs that sweetness out of the beans, or the reduced pour after the bloom. Not exactly sure... Edit: Maybe I should have watched more video lol. the tetsu method is the 4:6 method!
Interesting, I would have guessed (and some experience from just brewing slower when I get interrupted mid-process) that taking longer actually brings out bitterness due to potential over-extraction and the the sweeter tones come earlier @@brandonhoffman4712
Kasuya method for life! Most intuitive method for me since it does not require too much precision in terms of pour rate and I don't have a goose neck kettle. It makes an awesome cup too.
I found out about the Tetsu method about 6 months ago. At first, I was hesitant to try it, because it seemed confusing. But it ended up being the easiest, and the most consistent. It is my go-to now. In the beginning, I started pouring 60g for the bloom, but have dropped it to 45 (just like this video) and it is a bit sweeter (which I like). Great video! Thank you very much for producing it!!!
Yeah The Hoffmann method is great but I usually get best results with Kasuya. The best thing about Kasuya you can easily change the profile of coffee with a simple change.
Using Hoffman's technique with a finer grind size allows me to use less coffee with an amazing result. 12 grams coffee; 250ml poured, stopped at 2:20 minutes with 200 grams of coffee out; give the most amaaaazing sweetness and fruitiness i wish anyone could enjoy!
Fast brew times are ok with snack amounts of coffee because the smaller soft bed provides less resistance and there’s just less water that has to go through the coffee.
as a barista in specialty cafe for few years now, I can tell you that steaming milk with home espresso machines are much easier than industrial machines because of its low steam pressure. Low pressure means that you have ample of time to adjust your pitcher during steaming, and the milk doesn’t get hot really fast. Industrial machines focuses on high-volume, fast-paced environments, which require little to none error during steaming. Slight error (steaming one or two second longer, pitcher position wasn’t at optimal height, steam wand position was off by a margin) makes a huge difference in milk texture and we are very particular on that. Of course, it depends on the machine itself. Not all industrial machines have absurdly strong steaming pressure but the one I’m using at the cafe (La Marzocco Leva X2) is one hell of beast. It only takes about 6/7 seconds to heat up the milk from refrigerator temp to ideal latte temp.
Very interesting. My current favourite recipe is April Coffee's V60 recipe. They use 90C (but I use same as you, light roasts here in Berlin) and it's a simplified version of Tetsu's: 200g water, 13g coffee, really course, (29 C40 clicks), 4 x 50g pours, 30 seconds each. It's very similar to the few times I tried 4:6, but a little bit easier, with a smaller cup, which I like. It always gives a silky smooth cup, such a lovely mouthfeel and sweetness. Sometimes I find something like Hoffmann's can give more developed flavours, but never with the silky balance, for me anyway.
For light roasted coffee I‘ve been getting great cups most consistently with Tetsu‘s 4:6 method, and April Coffee‘s method, which is a slightly simplified version of the 4:6 method, with a smaller dose and fewer pours. I‘m usually at 30 clicks for those methods. I struggled a bit with James Hoffmann‘s technique at first and haven‘t really tried again, so I‘m definitely going to give it a few more tries and see what I can get now with more experience.
My problem with JH method is draw-time usually get around 4 to 5 minutes if its fine and if I coarse it get around 3 to 3:30 m , I don’t know if it agitation or type of coffee bean because draw-time for me it Just is not consistent when I change Beans or anything I Just gonna give Tetsu method try.
@@ashlielopez6779 I was taught to use a particle size thats slightly larger than sugar. Though i was taught to agitate with pour speed to make sure that the finer coffee grind doesnt sit at the bottom and make the coffee bitter.
Great video. Thanks. I m actually mixing JH recipe with the Osmotic technic on my second pour. After what, I go a bit faster on my last pour to disturb the bed and be sure to avoid any channelling. If my dripping flow goes to fast, I do a fast swirl to reduce the speed. (44-48 red clix)
Just brewed my first pour-over ever and it was one of the best coffees I've ever had! Pleasantly surprised! Drinking it black which i almost never do. Used the Kasuya method (simply because it seemed the easiest). medium-light ethiopian, 18g @ 28 clicks on Timemore C2. I accidently bloomed 60g instead of 45g but it didn't seem to be a problem (or maybe it's better for my tastes or this bean/roast?). My pours were terrible (newbie). Took until about 4:05 total time. I assume I can make it better than this, but what a great starting point!
@@liborsionko the 4:6 method uses a very course grind compared to your average pour over method. Something more akin to classic French Press grind. Check any video on it they will mention this. Plus not all grinders (of even the same make/model) won't be calibrated the same, so yours might be different. For the James Hoffman method I use something like 17-20
I came into this video knowing of 3 recipes. I use the James Hoffman method for lighter roast and the 4:6 method for medium roast. I know the osmotic flow as well but don't implement it currently. (edit: found out mid video, the tetsu method is the 4:6 method i have been using) Guess we know the same recipe's lol! Filters matter too! I started with the standard v60 paper, i feel it is better for lighter roast coffee as well and use it for such. I also found Cafec filters that fit the v60. They are available in 3 flow rates. The Hario papers filter too slow with medium coffee, leading to an overly sweet body in the cup. If that's your jam then there you go! If not try the Cafec T-90 Fast flow paper for medium roast coffee, it brought more clarity of flavor too my cup. In fact when I switched to the fast flow paper I lost all the body sweetness in medium roast, I had to adjust my recipe from the James Hoffman to the 4:6 to get a little body sweetness back in the cup. I love the v60 and how much better it can make you at brewing all coffee, even to the point of fine tuning your method to the beans to extract what your looking for and dial in the best cup possible (for you of course) Personally i have found the v60 brews a great cup between 20-40 grams of coffee for the 02 size (all I have) The body sweetness feels like it climbs the more grounds that get tossed in. I wonder if a size 03 would brew more coffee similar to the 02, or if it keeps scaling. Beyond 40 grams the cup gets too sweet for me on the size 02 and keeping to a specific recipe can be tricky due to the volumes at play.
For my taste the V60 produces the best cup when I use 18-22 grams coffee. By using more coffee I lose the great acidity which the V60 method can emphasise. Using more than 22 grams produces a rounder taste without intensity
Saying that this is my favorite channel would be an understatement! The quality of the content, camera & editing is beyond everything! Keep up the good work & cheers from Prague ☕️
My method is thus - add coffee to bag, 1: pour in enough water to saturate coffee grinds - this will raise the bed a little. 2: allow to drain completely. This step sees the coffee grinds adhere to the walls of the bag with a deep void in the centre. 3: Add more water until water level reaches the top of the grind bed and "maintain this level" until enough water has been added. Allow to drain and enjoy.
That's the most reasonable method of them all. Problem might be that you're not moving the coffee bed enough, but just grind coarser. That should work, at least in theory.
Honestly I enjoy different techniques for different roasts. I love Honduras medium roasts prepared with the Kasuya technique and light roasts with Hoffmann
Всем доброго времени суток! Пробовал варить всеми этими способами. Очень нравится метод Джеймся Хофмана! Сейчас осваиваю осмотик флоу! Пришла новая кофемолка, 1 zpresso zp6! Спасибо за видео! Алматы, Казахстан.
my recent most favourite video, I knew Tetsuya and tried a couple of times , now I am trying Hoffman method, ... i Like both actually ... and I also like Lance Hendrick V60 recipe , which is kinda hybrid of this two
I’ve tried Tetsu’s method now and the taste I get I like better than James’ version I used up until now. Using an Origami dripper 30g/500g and extend the waiting time slightly to the upside
Thank you! just had the most wonderful cup of coffee using method No. 2 from Tetsu Kasuya! The method is not too complex, I can handle it, also you explained it well, by the way I was drinking monsooned malibar , a very lovely coffee from India, with tobacco notes and great texture Regards from one happy coffee drinker
Tetsu's method has got me the best coffee. I grind a bit coarser than you do in this video. It works really well for lighter coffees. I'm yet to try osmotic flow though
@@Sapdebram I just tried it with a light/medium roast today and its very odd! The texture or the coffee was very different and felt thicker. Did you experience this?
@@samueltaylor2757 yes, because lighter coffee need higher extraction, so it needs more agitation or higher brew temperature. Sorry if my english not good 😄
Have yet to try the pour over method but you have really got me interested. Never realised how much technique influences flavour. As I live in Japan, it was interesting to see the amount of influence this country has had on pour over coffee. Thanks for a great presentation Tomo. I really enjoyed it!
I use tetsu method to get the best balance. But I subdivide to 6 pours equally each about 45seconds for easy math. 16gram coffee with 256gram water, so each pour is between 40 to 45grams. Easiest and always gives me a satisfying cup of coffee.
I also like to use many pours like 3 to 4 consisting of smaller batches of water. That always gives my the best taste. Only tried James method once because it seems more covenient, but the same beans suddenly tasted too dark, kinda bitter and harsh.. I probably didn't got it right, but I will stay with my old technique.
I think you misunderstood Hoffmans method. Apart from the bloom, it's not two separate pours with a drawdown in between, it's just a single pour but at two different speeds. Still, very nice breakdown! Thank you!
@@louisirvinelim actually the point of Hoffmann’s method is to pour quickly the during the first stage to add thermo mass to the slurry and to KEEP thermo mass by pouring slowly after. Hoffmann did say you could pulse if you have a regular kettle but technically you shouldn’t stop pouring. Like Karl said, it’s just different flow rates at different stages.
@@Summer_Lee yeah i have no problem with that part, my point was I don't think the guy on the video intentionally waited for a drawdown in between the pours, he might've been just slightly late during his pour.
I was skeptical at first with the tetsu kasuya method. I thought it was too clear, and something that i called empty. But, once it cools down a bit, BOOM! It was full of flavor. Anybody exp the same?
I usually do Vincent’s (TalesCoffee) method. One time pour over, no blooming wait , stir before and at the end, ready under 2 minutes. Coffee is better during the 1/11 ratio. After that, it’s not that good. So I often tend to stop there and not go all the way to a regular 1/16 ratio. Especially when I’m using it with milk or creamer.
Thank you so much for sharing this! I like James' method, but I was having trouble figuring out how to scale it down. Good to know 18g is the smallest amount of coffee to use. Also can't wait to try Tetsu Kasuya's method. :D
I use James' technique with 12 g of coffee and 200 g of water, getting pretty good results. It's the same 60 g per liter ratio. You bloom with 24 g of water, wait 45 seconds, pour 96 g till the 1:15 time mark and then 80 g for the 1:45 one. Give it a try!
He did it wrong. It needs to be all in one pour if your cone can support it. And it's simple math. Hoffman's recipe uses 16.7:1 water to coffee ratio (500g water to 30g coffee). Multiply whatever coffee you want by 16.7 and that will give you however much water you need. But you need to keep your v60 as full as possible, regardless of its size.
Great video! I haven't tried Osmotic Flow, but I feel like I see it used often with the Kalita Wave, so I think I'll give it a try. Given your descriptions of taste and suggestions of what types of coffees to use for Hoffmans and Tetsu's methods, I imagine a medium roasted washed process with low acidity would be a good choice for Osmotic flow. Thanks for making this!
Hi, thank you so much for the summary and really good presentation. Ive been searching for Tetsu method and I like the adaption by Kyle which includes as well some swirling to focus having more coffee grinds in the coffee bed. Love ur posts thank you
My problem with JH method is draw-time usually get around 4 to 5 minutes if its fine and if I coarse it get around 3 to 3:30 m , I don’t know if it agitation or type of coffee bean because draw-time for me it Just is not consistent when I change Beans or anything I Just gonna give Tetsu method try ♥️
I don’t like using those filters so I use a different pour over cup that has its own filter mesh. Paper has fibers and microscopic dust so I never use anything that requires paper filters.
wow, when I bought the V60 all I wanted was a way to have American-style filter coffee for 1 cup only, I did not expect all this stuff 😅 Considering I don't really care about subtle flavour tasting and I use normal supermarket grounded moka coffee, what would be the fastest, more effortless use that is not utter blasphemy? Just fill the dripper to the border and wait while I butter my bread?
I think you can find more simple guides or tutorials on UA-cam. This was a comparison of specific brewing techniques. To have a hustle free coffee (in the morning) some basic drip machine with good grinder may be a better option for you. For V60, having scales and learn a little of pouring technique is necessary on my opinion. Also, you can check the AeroPress as an alternative for manual brewing.
I believe I've concluded that the capacity of coffee drippers is universally overstated. I've used Chemex (long ago -- mid-1970s), Melitta (1980s to 1990s), and just bought a V60. None of these have been comfortable to brew with the "cups" capacity (at 5 or 6 ounces per "cup") stated -- for instance, my V60 is a 02 size, which all the packaging for the dripper and the filters says is for 1-4 cups -- with four cups running to 20-24 ounces (around 600-720 ml), but I find it impossible to even approach the coffee bed structure seen in any of these methods with a ratio of 50 g/L. Instead, I'm limited by the pour reaching the top of both filter and dripper, followed by most of the ground staying on the sides of the cone instead of forming a flattened bed. That said, I'm running 40-50 g of grounds instead of 18... Mind you, I'm getting what I consider excellent coffee, well-rounded and a distinct step up from what my auto-drip machine can produce, so I'm not sure this is a bad thing, but I may try getting a larger V60 dripper and kettle, since I drink from a large cup and typically brew 800 ml of finished coffee (about all I can get from a 1 L kettle) to give two of my "servings".
Guys I think you got James Hoffmann's technique wrong. He says that is a single pour with 2 phases, pour 60% in 30 seconds, then the remaining 40% in another 30 seconds.
Yup, the idea behind his recipe is to keep the temperature up by using one pour since v60 loses temperature quite quickly even when using plastic/ceramic. One pour two phases, first get a high water level, then maintain the water height by using a slower pour
hey, thanks for the comment. One continuous pour worked for me with 30g as in James' recipe. But because we used a smaller dose the best result came out with a finer grind and a couple of pours or a small break during pouring not to increase the level of coffee slurry. In one pour the grind would have to be coarser, the extraction would be lower and the coffee tasting flat. So we did this to increase sweetness and get a better mouthfeel :) just try! Also, the recipe is not written in stone, it's about taking a principle, applying it, and try to find the best variations for you! good luck and enjoy your coffee ;)
All three techniques are interesting. I have a question - are you keeping the temperature of the water in the kettle at the same level during the process? Or it's going lower during those 3-4 minutes and when you make a last pour it's much lower than 95-99С ? IS it actually crucial to have some specific temperate during the process? Thanks!
Dear Alexey, we had the same temperature and did not heat in between pours. Thermostability is important. In competition, some baristas use two kettles and change them to have the same temperature. It also depends on the recipe and what you want. You can also use way different temperatures to get different extraction and flavors. Like always there is not only one approach that works :)
Thank you for this great video. I really like filter coffee and I have the Hario systems. The V60 01, the V60 02 and the Dripper Switch 03. So now I have found that the different suzes have different run times and I have to adjust the grinder accordingly. I would like to know which size was used here. I guess it was the 02. Few youtubers who brew coffee use the 01 size. Is it the case that for all sizes the brew time should be about the same? I use 18g of coffee in the 02 size and 12g in the 01 filter size.
I have troubles using the James Hoffmann method for small amounts. When I’m using 9 grams of coffee for example and start the blooming phase with about 20 grams of water, the mass is too dry to swirl it properly.. do you guys have similar problems?
The Japanese method would have a significant impact on water temperature and Hoffman has made particular mention about temperature with pour over. Actually did you even mention temperature for each.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
So what's your favourite pour-over technique? Did we cover it in the video?
⚠️ Note: We applied the main principles of these three methods and adjusted them slightly to fit the format of this video and comparison.
Method #1: James Hoffmann (0:46)
Method #2: Tetsu Kasuya (5:21)
Method #3: Osmotic Flow (10:51)
☕️ Say hello to Tomo on Instagram 👉 instagram.com/specialtycoffeebarista
📺 Watch our documentary about the AeroPress ► aeropressmovie.com 👍
I think James Hofmann doesn't really take a break between the two brewing phases.
Thanks for the great video! I've been doing the Hoffmann method ever since I got my kettle last year. Now I'm going to try both the Kasuya and the Osmotic Flow. I'm interested in seeing how different the results will be.
@@trypeak Thanks for the comment, Tomo actually explained in the comments section already that he had to adjust the recipes slightly for better results given our coffee and conditions. We focused more on brewing principles than exact details. I hope it makes sense.
@@EuropeanCoffeeTrip it doesn't makes sense - when one "names" a method one should present it as it is - not as a variation/compilation of other methods /// also - please bear in mind that these methods are based on "theories" (not scientific proof) and conclusions drawn from them are just speculations (that don't really help brewing better coffee)
Tetsu is the best recipe to me. So balanced cup. Love it!
Just a note: you forgot about the water temperature guys!
Agree with your statement
I usually use Tetsu methods to taste all the coffee notes, but most of the time i use James methods because it is easy to replicated and gives sweet smooth cup of coffee which is i enjoyed the most.
I tried the 4:6 method. Brilliant!
After several tries, i landed on this table to makeit easy to follow:
Time. Water Total
0 45g
45 120g
1.30 180g
2.15. 240g
3.00 300g
What I like about Hoffman's method is that it's shorter and doesn't require a pouring kettle. The osmotic flow method looks super cool, but it also looks like you have to be laser focused on the coffee bed for 3 minutes, which I'm not sure I'm mentally prepared for in the morning.
yep, great point :)
you should give the 4:6 method a try, 1st half is similar to James hoffman. Super simple recipe, should add a little more body sweetness if that's what you like.
Recipe: Bloom grounds & swirl (me 24g coffee, 60g water), wait 30-45 seconds then fill to 40% of total fluid (me up to 180g adding 120 to the 60), wait for bed to drain, pour remaining 60% adjusting amount of pours for caffeine level. less pours = weaker, more pours = stronger (me 2 pours of 120g for 420g total) makes about 400ml of coffee. perfect for a 16oz travel mug with room for cream and sugar (I use agave nectar!)
Brew time 4-5 mins. James hoffman method is a little quicker with my fluid ammounts, normally around 2.5-3.5 mins. I think the extra time grabs that sweetness out of the beans, or the reduced pour after the bloom. Not exactly sure...
Edit: Maybe I should have watched more video lol. the tetsu method is the 4:6 method!
Interesting, I would have guessed (and some experience from just brewing slower when I get interrupted mid-process) that taking longer actually brings out bitterness due to potential over-extraction and the the sweeter tones come earlier @@brandonhoffman4712
Personally I've made my best EVER with my Tetsu Kasuya method, but usually just use James Hoffman's method out of convenience.
i think tetsu method is more convenience, because we just wait.
i work at a coffee shop and have deviated from our standard recipe and have been using the tetsu method
same
@@noahgamerl without consulting? Sorry You are fired!
@@MattiKoleman eh i quit so kind of🤣🤣
I enjoy Tetsu's Method. Simple to scale up/down and the cup brews with great quality most times.
Indeed, the 1:15 ratio is at the tip of your hands by multiplying coffee grams by 3 and then by 5 for the total brew watee
Kasuya method for life! Most intuitive method for me since it does not require too much precision in terms of pour rate and I don't have a goose neck kettle. It makes an awesome cup too.
Agreed. Counting pour rate is just too much for me lol
this video is a type of meditation - I enjoy it every time I watch it. I appreciate not rushing through and provide background on each of the methods!
Thanks Timo! :)
I found out about the Tetsu method about 6 months ago. At first, I was hesitant to try it, because it seemed confusing. But it ended up being the easiest, and the most consistent. It is my go-to now. In the beginning, I started pouring 60g for the bloom, but have dropped it to 45 (just like this video) and it is a bit sweeter (which I like). Great video! Thank you very much for producing it!!!
Yeah The Hoffmann method is great but I usually get best results with Kasuya. The best thing about Kasuya you can easily change the profile of coffee with a simple change.
Using Hoffman's technique with a finer grind size allows me to use less coffee with an amazing result. 12 grams coffee; 250ml poured, stopped at 2:20 minutes with 200 grams of coffee out; give the most amaaaazing sweetness and fruitiness i wish anyone could enjoy!
I thought I was doing it wrong for around 2 minutes brewing time 😂
what's your grind size, also 21:1 ratio seems really high
Fast brew times are ok with snack amounts of coffee because the smaller soft bed provides less resistance and there’s just less water that has to go through the coffee.
@@lihenow I use 17 click using timemore
@@BariSaxGod25 ah I see
as a barista in specialty cafe for few years now, I can tell you that steaming milk with home espresso machines are much easier than industrial machines because of its low steam pressure. Low pressure means that you have ample of time to adjust your pitcher during steaming, and the milk doesn’t get hot really fast. Industrial machines focuses on high-volume, fast-paced environments, which require little to none error during steaming. Slight error (steaming one or two second longer, pitcher position wasn’t at optimal height, steam wand position was off by a margin) makes a huge difference in milk texture and we are very particular on that. Of course, it depends on the machine itself. Not all industrial machines have absurdly strong steaming pressure but the one I’m using at the cafe (La Marzocco Leva X2) is one hell of beast. It only takes about 6/7 seconds to heat up the milk from refrigerator temp to ideal latte temp.
Yeah that’s the most annoying thing
Very interesting.
My current favourite recipe is April Coffee's V60 recipe. They use 90C (but I use same as you, light roasts here in Berlin) and it's a simplified version of Tetsu's: 200g water, 13g coffee, really course, (29 C40 clicks), 4 x 50g pours, 30 seconds each. It's very similar to the few times I tried 4:6, but a little bit easier, with a smaller cup, which I like. It always gives a silky smooth cup, such a lovely mouthfeel and sweetness. Sometimes I find something like Hoffmann's can give more developed flavours, but never with the silky balance, for me anyway.
me too, April V60 is my current default V60 recipe, because it's simple and pronounced flavor notes, and I use 1 click coarser - 30 clicks:)
I’m using their brewer and finding it easier to get a consistent good brew
@@lihenow hey, can i know what hand grinder are you using?
@@johanchin8445 c40
I was traying this recipe and its was amazing ! tnx you !)
Truly amazing and much appreciated
Made me fall in love with coffee all over again
Pourover newbie here! Katsuya method gave me my first amazing and consistent pourover cup. I've been watching your video to practice!
For light roasted coffee I‘ve been getting great cups most consistently with Tetsu‘s 4:6 method, and April Coffee‘s method, which is a slightly simplified version of the 4:6 method, with a smaller dose and fewer pours. I‘m usually at 30 clicks for those methods. I struggled a bit with James Hoffmann‘s technique at first and haven‘t really tried again, so I‘m definitely going to give it a few more tries and see what I can get now with more experience.
How much temperature of water for light roast?
@@prabhjotschadha1153 hotter the better for light roasts
My problem with JH method is draw-time usually get around 4 to 5 minutes if its fine and if I coarse it get around 3 to 3:30 m , I don’t know if it agitation or type of coffee bean because draw-time for me it Just is not consistent when I change Beans or anything I Just gonna give Tetsu method try.
I've tried dozens of recipes at this point but I always end up coming back to tetsu's method. Nothing better for my tastes
In Tetsu’s method, you have to grind your coffee into thicker particles, also it’s important to speed up your pouring prossess in each 45 second.
What grind size ?
@@ashlielopez6779 I was taught to use a particle size thats slightly larger than sugar. Though i was taught to agitate with pour speed to make sure that the finer coffee grind doesnt sit at the bottom and make the coffee bitter.
Great video. Thanks. I m actually mixing JH recipe with the Osmotic technic on my second pour. After what, I go a bit faster on my last pour to disturb the bed and be sure to avoid any channelling. If my dripping flow goes to fast, I do a fast swirl to reduce the speed. (44-48 red clix)
Just brewed my first pour-over ever and it was one of the best coffees I've ever had! Pleasantly surprised! Drinking it black which i almost never do. Used the Kasuya method (simply because it seemed the easiest). medium-light ethiopian, 18g @ 28 clicks on Timemore C2. I accidently bloomed 60g instead of 45g but it didn't seem to be a problem (or maybe it's better for my tastes or this bean/roast?). My pours were terrible (newbie). Took until about 4:05 total time. I assume I can make it better than this, but what a great starting point!
Why 28 clicks? My timemore states 'pour over 18-22 clicks'
@@liborsionko the 4:6 method uses a very course grind compared to your average pour over method. Something more akin to classic French Press grind. Check any video on it they will mention this. Plus not all grinders (of even the same make/model) won't be calibrated the same, so yours might be different. For the James Hoffman method I use something like 17-20
I came into this video knowing of 3 recipes. I use the James Hoffman method for lighter roast and the 4:6 method for medium roast. I know the osmotic flow as well but don't implement it currently.
(edit: found out mid video, the tetsu method is the 4:6 method i have been using) Guess we know the same recipe's lol!
Filters matter too! I started with the standard v60 paper, i feel it is better for lighter roast coffee as well and use it for such. I also found Cafec filters that fit the v60. They are available in 3 flow rates. The Hario papers filter too slow with medium coffee, leading to an overly sweet body in the cup. If that's your jam then there you go! If not try the Cafec T-90 Fast flow paper for medium roast coffee, it brought more clarity of flavor too my cup.
In fact when I switched to the fast flow paper I lost all the body sweetness in medium roast, I had to adjust my recipe from the James Hoffman to the 4:6 to get a little body sweetness back in the cup.
I love the v60 and how much better it can make you at brewing all coffee, even to the point of fine tuning your method to the beans to extract what your looking for and dial in the best cup possible (for you of course)
Personally i have found the v60 brews a great cup between 20-40 grams of coffee for the 02 size (all I have) The body sweetness feels like it climbs the more grounds that get tossed in. I wonder if a size 03 would brew more coffee similar to the 02, or if it keeps scaling. Beyond 40 grams the cup gets too sweet for me on the size 02 and keeping to a specific recipe can be tricky due to the volumes at play.
For my taste the V60 produces the best cup when I use 18-22 grams coffee. By using more coffee I lose the great acidity which the V60 method can emphasise. Using more than 22 grams produces a rounder taste without intensity
Saying that this is my favorite channel would be an understatement! The quality of the content, camera & editing is beyond everything! Keep up the good work & cheers from Prague ☕️
My method is thus - add coffee to bag, 1: pour in enough water to saturate coffee grinds - this will raise the bed a little. 2: allow to drain completely. This step sees the coffee grinds adhere to the walls of the bag with a deep void in the centre. 3: Add more water until water level reaches the top of the grind bed and "maintain this level" until enough water has been added. Allow to drain and enjoy.
That's the most reasonable method of them all. Problem might be that you're not moving the coffee bed enough, but just grind coarser. That should work, at least in theory.
great video and thanks for add clicks of C40. My currently default is April's V60 method
Thanks! We need to try that one.
Thanks! Just in time to study v60. For me the most hard method to master
Yeah, I feel like re-discovering the right approach all the time.
@@EuropeanCoffeeTrip its a method that every single variable influences the final result of the coffee drinkability
Really appreciate these videos. The details make for easy replication - keep them coming!
Honestly I enjoy different techniques for different roasts. I love Honduras medium roasts prepared with the Kasuya technique and light roasts with Hoffmann
Всем доброго времени суток! Пробовал варить всеми этими способами. Очень нравится метод Джеймся Хофмана! Сейчас осваиваю осмотик флоу! Пришла новая кофемолка, 1 zpresso zp6!
Спасибо за видео! Алматы, Казахстан.
Great video! One minor quibble - it would be great to be able to see the reading on the scale as you pour.
Perfect, great idea for the next videos. Usually, we find it too distracting to show too much data in the video, but perhaps it could work this time.
I was going to say the same, otherwise it was a great video! Thanks
my recent most favourite video, I knew Tetsuya and tried a couple of times , now I am trying Hoffman method, ... i Like both actually ... and I also like Lance Hendrick V60 recipe , which is kinda hybrid of this two
have fun! :)
I’ve tried Tetsu’s method now and the taste I get I like better than James’ version I used up until now. Using an Origami dripper 30g/500g and extend the waiting time slightly to the upside
Thank you!
just had the most wonderful cup of coffee using method No. 2 from Tetsu Kasuya!
The method is not too complex, I can handle it, also you explained it well,
by the way I was drinking monsooned malibar , a very lovely coffee from India, with tobacco notes and great texture
Regards from one happy coffee drinker
I enjoyed seeing Tomo going back for that last drop in Osmotic flow.
Great video, and a great invitation to experiment.
Tetsu's method has got me the best coffee. I grind a bit coarser than you do in this video. It works really well for lighter coffees. I'm yet to try osmotic flow though
Imho, Osmotic method worked well with darker coffees. It will gives you smoother coffee.
Water temperature?
@@Sapdebram I just tried it with a light/medium roast today and its very odd! The texture or the coffee was very different and felt thicker. Did you experience this?
@@310iker i recommend about 75° - 85° C.
@@samueltaylor2757 yes, because lighter coffee need higher extraction, so it needs more agitation or higher brew temperature. Sorry if my english not good 😄
I love his English accent. I wish he could narrate my internal monologue 😄
Have yet to try the pour over method but you have really got me interested. Never realised how much technique influences flavour. As I live in Japan, it was interesting to see the amount of influence this country has had on pour over coffee. Thanks for a great presentation Tomo. I really enjoyed it!
Amazing ... this is very helpful .As a newbie to the coffee world I will them all
I use tetsu method to get the best balance. But I subdivide to 6 pours equally each about 45seconds for easy math. 16gram coffee with 256gram water, so each pour is between 40 to 45grams. Easiest and always gives me a satisfying cup of coffee.
I also like to use many pours like 3 to 4 consisting of smaller batches of water. That always gives my the best taste.
Only tried James method once because it seems more covenient, but the same beans suddenly tasted too dark, kinda bitter and harsh..
I probably didn't got it right, but I will stay with my old technique.
Thank you very much, it was very educational for beginner like me❤
Absolutely fantastic video! Thanks! Tetsu wins for me!
Thank you, i learn a lot from this channel... This is very useful, i will try all of it for my morning coffee routine :)
I think you misunderstood Hoffmans method. Apart from the bloom, it's not two separate pours with a drawdown in between, it's just a single pour but at two different speeds. Still, very nice breakdown! Thank you!
I don't think he actually waited for a drawdown, maybe just a bit too late to start the "2nd stage" of the pouring
@@louisirvinelim actually the point of Hoffmann’s method is to pour quickly the during the first stage to add thermo mass to the slurry and to KEEP thermo mass by pouring slowly after. Hoffmann did say you could pulse if you have a regular kettle but technically you shouldn’t stop pouring. Like Karl said, it’s just different flow rates at different stages.
@@Summer_Lee yeah i have no problem with that part, my point was I don't think the guy on the video intentionally waited for a drawdown in between the pours, he might've been just slightly late during his pour.
Just wow, brilliant video guys 🎉🎉
Really well made intro of the recipes. Thanks so much for this
This is crazy to make a cup of coffee
Thanks Marek Oravec😘☕.
I was skeptical at first with the tetsu kasuya method. I thought it was too clear, and something that i called empty. But, once it cools down a bit, BOOM! It was full of flavor. Anybody exp the same?
thanks for this really excellent comparison!
Nice tutorial ☕👍
Very informative and useful. Thanks!
I WILL brew another cup of coffee, as soon as I'm underovercaffeinated.
Wooow..very nice v60 coffee❤❤
Great idea! Already tried 2 of those. More videos like these please :)
Cheers, Šimon! Next time we see each other you are the one brewing coffee ☕️🙌
Very nice, thx for this guide! 😄
Very nice and useful. Thank you🙏
Awesome video. Great idea to demonstrate and compare these 3 different methods!
Thank you for the recipe! I'll definitely try tatsu's since it looks so easy!
Osmosis method is great , trying to get complete extraction under 2:40 for increased sweetnes
thank you! how much temperature you use according to the type roast.
Very interesting video!
I usually take the Hoffman method but i have also try Tetsu method.
Nice work!
That's an excellent video! I'll give it the second method a try.
I usually do Vincent’s (TalesCoffee) method.
One time pour over, no blooming wait , stir before and at the end, ready under 2 minutes.
Coffee is better during the 1/11 ratio. After that, it’s not that good. So I often tend to stop there and not go all the way to a regular 1/16 ratio. Especially when I’m using it with milk or creamer.
Thanks for the tutorial, this very helpful...I learn a lot from this channel, you're doing great ! I'll definitely trying this at home
So cool!
Nice video !!!
Thank you so much for sharing this! I like James' method, but I was having trouble figuring out how to scale it down. Good to know 18g is the smallest amount of coffee to use. Also can't wait to try Tetsu Kasuya's method. :D
I use James' technique with 12 g of coffee and 200 g of water, getting pretty good results. It's the same 60 g per liter ratio. You bloom with 24 g of water, wait 45 seconds, pour 96 g till the 1:15 time mark and then 80 g for the 1:45 one. Give it a try!
He did it wrong. It needs to be all in one pour if your cone can support it. And it's simple math. Hoffman's recipe uses 16.7:1 water to coffee ratio (500g water to 30g coffee). Multiply whatever coffee you want by 16.7 and that will give you however much water you need. But you need to keep your v60 as full as possible, regardless of its size.
Great video! I haven't tried Osmotic Flow, but I feel like I see it used often with the Kalita Wave, so I think I'll give it a try. Given your descriptions of taste and suggestions of what types of coffees to use for Hoffmans and Tetsu's methods, I imagine a medium roasted washed process with low acidity would be a good choice for Osmotic flow. Thanks for making this!
Fantástico!
Well done! Thank you.
Cool to try
Hi, thank you so much for the summary and really good presentation. Ive been searching for Tetsu method and I like the adaption by Kyle which includes as well some swirling to focus having more coffee grinds in the coffee bed. Love ur posts thank you
My problem with JH method is draw-time usually get around 4 to 5 minutes if its fine and if I coarse it get around 3 to 3:30 m , I don’t know if it agitation or type of coffee bean because draw-time for me it Just is not consistent when I change Beans or anything I Just gonna give Tetsu method try ♥️
The counterclockwise pour at 12:05... 👀
i m also make v60 This great ❤❤❤❤❤❤
Kasuya method most of the time.
I don’t like using those filters so I use a different pour over cup that has its own filter mesh. Paper has fibers and microscopic dust so I never use anything that requires paper filters.
Awwww, loveeee
Great video 👍, which method would you say produced the sweetest cup?
with tetsu method, you can use any dripper, not just a v60
wow, when I bought the V60 all I wanted was a way to have American-style filter coffee for 1 cup only, I did not expect all this stuff 😅
Considering I don't really care about subtle flavour tasting and I use normal supermarket grounded moka coffee, what would be the fastest, more effortless use that is not utter blasphemy? Just fill the dripper to the border and wait while I butter my bread?
I think you can find more simple guides or tutorials on UA-cam. This was a comparison of specific brewing techniques. To have a hustle free coffee (in the morning) some basic drip machine with good grinder may be a better option for you. For V60, having scales and learn a little of pouring technique is necessary on my opinion. Also, you can check the AeroPress as an alternative for manual brewing.
I believe I've concluded that the capacity of coffee drippers is universally overstated. I've used Chemex (long ago -- mid-1970s), Melitta (1980s to 1990s), and just bought a V60. None of these have been comfortable to brew with the "cups" capacity (at 5 or 6 ounces per "cup") stated -- for instance, my V60 is a 02 size, which all the packaging for the dripper and the filters says is for 1-4 cups -- with four cups running to 20-24 ounces (around 600-720 ml), but I find it impossible to even approach the coffee bed structure seen in any of these methods with a ratio of 50 g/L. Instead, I'm limited by the pour reaching the top of both filter and dripper, followed by most of the ground staying on the sides of the cone instead of forming a flattened bed. That said, I'm running 40-50 g of grounds instead of 18...
Mind you, I'm getting what I consider excellent coffee, well-rounded and a distinct step up from what my auto-drip machine can produce, so I'm not sure this is a bad thing, but I may try getting a larger V60 dripper and kettle, since I drink from a large cup and typically brew 800 ml of finished coffee (about all I can get from a 1 L kettle) to give two of my "servings".
Guys I think you got James Hoffmann's technique wrong. He says that is a single pour with 2 phases, pour 60% in 30 seconds, then the remaining 40% in another 30 seconds.
That's basically what I thought. This is more like the Scott Rao updated technique
Yep, I understand is a single pour and the percentages are to guide your flow rate depending on the dose that you are using
Yup, the idea behind his recipe is to keep the temperature up by using one pour since v60 loses temperature quite quickly even when using plastic/ceramic.
One pour two phases, first get a high water level, then maintain the water height by using a slower pour
Yeah I was a bit confused! James says it’s basically “one continuous pour”
hey, thanks for the comment. One continuous pour worked for me with 30g as in James' recipe. But because we used a smaller dose the best result came out with a finer grind and a couple of pours or a small break during pouring not to increase the level of coffee slurry. In one pour the grind would have to be coarser, the extraction would be lower and the coffee tasting flat. So we did this to increase sweetness and get a better mouthfeel :) just try! Also, the recipe is not written in stone, it's about taking a principle, applying it, and try to find the best variations for you! good luck and enjoy your coffee ;)
Wow, thanks a lot ! I tried Tetsu's method and it's a fucking game changer ! Awesome cup.
All three techniques are interesting. I have a question - are you keeping the temperature of the water in the kettle at the same level during the process? Or it's going lower during those 3-4 minutes and when you make a last pour it's much lower than 95-99С ? IS it actually crucial to have some specific temperate during the process? Thanks!
Dear Alexey, we had the same temperature and did not heat in between pours. Thermostability is important. In competition, some baristas use two kettles and change them to have the same temperature. It also depends on the recipe and what you want. You can also use way different temperatures to get different extraction and flavors. Like always there is not only one approach that works :)
@@tomol5785 thank a lot
@@tomol5785 may i know what temperature did you use. is there different temperatures because different grind size
Uhave asked agood question bro
@@antzjr2184 Dear Antz, temperatures were around 95-97 C
Using the 4:6 method do you increase the time between pours as you scale up for a bigger cup?
Great video. Very helpful.
Can you please tell me what Camera arm and camera attachment you are using please?
what equipment are you using? balance, kettle, etc?
For me I recommend Tatsu. 😌
Thank you for this great video.
I really like filter coffee and I have the Hario systems. The V60 01, the V60 02 and the Dripper Switch 03.
So now I have found that the different suzes have different run times and I have to adjust the grinder accordingly.
I would like to know which size was used here. I guess it was the 02.
Few youtubers who brew coffee use the 01 size.
Is it the case that for all sizes the brew time should be about the same? I use 18g of coffee in the 02 size and 12g in the 01 filter size.
Hello what size v60 are you using? Thanks
I have troubles using the James Hoffmann method for small amounts. When I’m using 9 grams of coffee for example and start the blooming phase with about 20 grams of water, the mass is too dry to swirl it properly.. do you guys have similar problems?
What about the water temperature? How many degrees are you using for each respective recipe?
Any recommended grind setting, please, for the Tetsu method using a Baratza Vario with steel burrs? Thank you.
Where did the little gold spoon come from? I would like to add one of those to my brewing nook.
It is a nice one, right? comes from Loveramics, Chateau collection: www.loveramics.com/collections/coffee-accessories/products/chateau-10cm-spoon
The Japanese method would have a significant impact on water temperature and Hoffman has made particular mention about temperature with pour over. Actually did you even mention temperature for each.
which coffee do you suggest?
Question, for the tetsu katsuya method, how many clicks should I use if I’m using the 1zespresso Q2 grinder?
explain further.. what is the difference between round body and full body and heavy body? thanks
JH requires the second pour to end by 1:45s. And the first one to end by 1:15s. He also requires the pour to be more or less continuous.
We used a smaller dose and adjusted to the taste. It's more about the principle of each method than copy-paste the recipe :)