Years ago, for 8 years I planted trees and perennials for 16 seasons. I JUST realized that I spent a lot of time staring at water streams, employing watering technique, trying not to disturb the bed. Maybe I got a visual clue when I lay down some used coffee grounds as mulch for a street tree this week and admired how beautiful it looked there.
This recipe is quite something. I had a bag of beans that I was not enjoying at all. I was using my standard v60 recipe and was making small adjustments here and there. I was close to just accepting the beans weren't very good until I tried this method. The resulting coffee was sweet and enjoyable. Thank you for sharing this.
Excellent tutorial! I tested this method a few times and by the third attempt the coffee was coming out amazing! The stir-stick swirl made for easy, consistent blooms once I figured out how to swirl without poking out the bottom of the paper filter.
This seriously helped resolve my issues of stalling V60s. I'm not sure if it was the spiral thing or what exactly, but it shaved off like 2 minutes of stalled brewing! Thanks!
tried it out minutes ago. its really good! especially the little tornado you draw in the coffee bed. it really helps the blooming phase. I literally had zero bubbles coming out after stirring, which is good. definitely gonna transfer it to the Kalita too. I’m excited for the results.
So I decided to give it a shot this morning... I think this method is awesome, it gave me a completely different flavor compared to how I was doing with my previous method, the cup was all around smoother and more balanced... I actually have the same glass sticks from melodrip. Funny story, I popped a whole through the filter on the first time trying to do the spiral. But no joke it was actually awesome. Probably going to keep doing it like this now. Thanks for always showing up with useful videos ✌🏼
I like this, that swirl looks mighty attractive. I really like the constant flow in the centre in your 2nd pour phase, I will try that and see how it goes. Also, never though about the over extracted last little drips, great point and I definitely have some takeaway from this!
Very nice! Much of your technique lines up with James Hoffman. He adds a swirl at the beginning as well as the end. I am very intrigued by the swirl setup at the beginning with the bed, I'm trying that tomorrow morning!
I prefer drawing a pentagram with my stir stick and making a blood oath to get a perfect extraction. But in all seriousness, do you find this method scales up or down well? Like if you were brewing for two.
huntdonger it that works, keep at it! I’ve found it works pretty well as you scale up the ratio. But I rarely brew over 18g for a pour over. So if you’re going into the 25g range then it could be a bit a grey area.
I did 32.5/500 worked good for me. Change grind of course.
4 роки тому+1
You are an absolute HERO for writing out the recipe. I'll definitely give it a try next time I'm doing a V60. Either way, I'm taking away that last bit regarding the droplets for all of my other recipes. Thanks!
Seems interesting. I've found that a small dent in the centre of the bed indeed makes it easier to wet the whole thing, but I'd definitely like to try your approach to the second pour.
I had already read a recipe that divided the preparation into 3 phases: bloom, agitation and percolation. In the last phase, the aim is to disturb the bed as little as possible, avoiding an overextraction. Of course i'm gonna try your bloom method. It looks so cool.
this method was pretty good. i've been recently trying a bunch of different methods since switching from the chemex and i wasn't crazy about most of them. this has been the best of the brews i've done on the v60 so far, some of the tasting notes are coming through again on my current bag like it had with the chemex. total drawdown time was a little bit shorter but it was still tasty
I have a very similar method for my CleverDripper, a trusty daily for years. I like checking out other methods, it allows me to try them out for myself. I swirl instead of stir, and like to use a V60 scoop to make the depression during bed prep. Thanks, much appreciated.
Just saw this vid. I’ll guess, not having seen all the copious number of your collection you may have newer iterations. But let me say I love the sweetness I got. Same paper, home roasted Yerg, 18 grams 275 gram yield in 3:15. I could have gone a notch coarser in my Ode gen 2. Super sweet, gentle acidity. Light -medium roast. Thanks brother man.
Hey that cheer/supporters video is from Bristol City's stadium bar (Ashton Gate). Taken during the football World Cup 2018. Love seeing local things on in global/foreign places.
@@Sprometheus Made two batches of Konga Yirgacheffe. Both decent. I only do V60 on the weekend so I can't say how it compares to my current favorite recipe. The most interesting tip for me was the but about the drip at the end of the pour. I use a graduated beaker (like the ones you find in a lab), so I was thinking of stopping the brew at volume instead of waiting for the drip to start.
What would be the difference in waiting 10-30 seconds between the main pours (half-drain or so?), or an immediate switch to a slower gentle pour for the last? I've seen both these options in popular methods. More extraction if you drain VS a higher slurry temp if you keep pouring?
@@adamthemute I don't think there is much of a difference. That's just the recipe I settled on, but I'm always keen to try new ones. I settled on it because it gets good results and isn't to finicky. The difference is probably too negligible for me to tell with out doing a side-by-side comparison. Which might be a good excuse for me to get a second V60.
rao spin. did that too. but i usually finish the brew in 2 minutes, to get max of the fruitiness of the coffee. will try whether the kubomi does wonder. thanks.
Really intrigued by this method, headed to go try it now. Biggest issue for me will be the kettle though, I'm still rolling with a standard spout kettle instead of a gooseneck.
Interesting! I think I'll replicate the bloom phase first, and just carry on with my usual 2-phase spiral pours, just to see what difference it'll make. Thanks!
Ive done it twice now, screwed up the technique a bit on both of them and in still dialing in my grind. First one seemed a bit over extracted and a touch slow, sexond one I believe was a bit under extracted and ran a bit fast. Hopefully the next one will be on point with both the technique and the grind 👍👍
definitely will be trying! This is similar to my own hybrid method but I use a simple hole for blooming, about 92-93C water and two low and slow circle pours. Very curious to again try the higher temp water with the straight second pour. Plus the spiral start is just so aesthetically pleasing I have to give it a go!
Just tried the method.... 🔥. New coffee today from Cat and cloud and it’s super tasty. The real test tomorrow will be a guji that I haven’t loved using my old method.
@@Sprometheus went super well. It was one of the best cups of the bag. I like the repeatability. I’m interested to see if I can push the grind a little finer as well since my draw down is much better compared to some other methods.
Okay I'm going to get those filters on your recommendation because my time is always way too short so my grind has gotten too fine in order to compensate, but if those filters make it take longer then that's the solution I never considered.
I have tried this out about 10 times now, adjusting grind size each time, and my brew times have hovered around 2:20-2:45, I am using a single origin light roasted coffee and the same grams of coffee and water as well as the cloth (after checking that are actually white paper filters, untabbed) v60 filter. My technique seems to mimic yours in the video so why would my brew finish so much faster than yours? It would help to have a video that shows the brewing method from start to finish.
If you're using a cloth filter versus a paper filter, the cloth filter provides less resistance and will naturally have a faster brew time than a paper filter would with the same technique.
@@johnmarklowry Sorry I misspoke, I am using the Hario brand white paper filters with no tab. I updated my initial comment. Any other suggestions as to why it runs so much faster?
@@joeranieri1983 Is probably comes down to the beans, primarily how dense they are. Recently I had some super dense 2300masl (the higher the denser) Ethiopian beans and it took almost 4 mins to brew a single cup with proper extraction. On the other hand the Kenian beans I use right now need only 2:50 with the same technique to give me a tasty cup. The brewtime is only letting you know if you're consistent. You have to trust your tastebuds.
I have a love-hate relationship with the Melodrip. But you can absolutely use it with this recipe during the center pour portion. It’s just going to take a little trial and error to get the pace and movements down. I considered using the Melodrip for this recipe, but decided against it purely to make it more approachable for everyone.
Until now I've always used the backside of my brush to create a bird's nest but that spiral stick movement is much more elegant! Gonna keep that for sure :-D The slow center dripping in the second pour takes some time to get it right ... at the moment (in my first and only trial of that recipe to be honest ;-) ) I've ended up at 2:10 at the end of the pour. After I've got the hang of this technique I'll compare it with my old method and see how it changes the taste of my brews ... In any case I want to thank you for some inspiring thoughts about brewing in the V60! 👍
Nice video! I am very glad that you mentioned not to target a very specific brew time. This one of my biggest gripes with most recipes out there. It is always better to dial in based on taste not time!! And I will definitely be trying out your bloom trick, thanks for the tip.
Beautiful 😊. What do you think about Moka pots as brewing method? And what would you recommend for a better coffee out of it? Thanks a lot and keep the GREAT work❕
Any tips on how to avoid puncturing the filter at the bottom during the twirl? I've tried to be gentle with the stirring stick, but the wet filter is pretty delicate.
Again another exceptional video! One thing that came to mind - why do you suggest a 3:30" total brew time when most others soggest 2:30-3" for the same recipee amount? Thanks!
I want to give this a try. Can you convert the Niche Zero grind size to Comandante clicks? I know it's hard to explain grind size. Sorry for asking this, I just want to try your recipe as close as possible. Thanks!
First of all I have to say that since that video was out my V60s got consistently better! I have tried it with multiple coffee roasts and it did not disappoint. I was a little bit skeptical about the last center pour, and to be honest im still thinking about it and that's why I'm here. Doesn't the center pour can result in an uneven extraction? I can see that it creates a little crater in the middle of the coffee bed which led me thinking about it. Can anyone shed some light on the subject? In any case I love this method and that my go to from here on out (I previously used hoffman's method) so thank you Sprometheus! Awesome job indeed
Thanks Sprometheus for sharing your technique..but I wanna ask you a question regarding this method being continuous pouring or as classic interrupted pouring?? Is that first and second pours (after blooming) are very slow to fulfill the whole extraction time?? I mean that during first pour timing for example (which is about 45 seconds) I have to continue pouring water in a rate to cover the whole time or if I just reach 177 grams on a scale before the target time then wait to the second pour?
Hey man, thanks so much for this video really like the spiral method. I'm going to try this out at home and I'm lucky enough to have a Niche same as you. So I am wondering if could share a typical grind setting on this Niche for this method?
Man i’ve been into espresso for too long now i forgot how much i used to enjoy v60/chemex coffee! I appreciate your video and it looks so tasty but I wasn’t lucky with dialing a good cup 😓 i’m sure it was my hario’s mini hand grinder’s fault tho 😂
This may be a dumb question, but does the direction of the pour have to be opposite from the direction of the Kubomi stir? I noticed you went clockwise for the stir and counter-clockwise for the pour.
Where on your Niche Zero did you dial the coarseness to? For espresso I set the NZ to 17. For V60 I turn the NZ's dial all the way round past the 50 (last number) so the silver pointer is directly under the bolt that holds the lid on. Don't you often wish there was an accurate way to describe grind setting? It's has to be one of the holy grails of coffee tech I think.
That’s pretty interesting. I do run my espresso very close to, and in that 12-20 range. But I grind my V60 around 40. Having a way to accurately re-create a grind would be a game changer. If everyone had a Kruve sifter it could be done, but that’s a relatively big outlay for that tool.
More often than not, the more agitation the better. More agitation = more extraction. What you’d really want though is for the point at which the stream of water breaks up and splashes to be just under the surface of the slurry, not on the surface. Otherwise you’re just agitating the water, not the bed of coffee.
I disagree about agitation. While it is necessary for the blooming pour in order to quickly surround every coffee particle with water at the same time, (this kind of aggressive) agitation leads to overextraction. I've never seen anyone pour from this height, and that must be the logic of the Mellodrip as well: "rinse" the coffee gently, don't tumble it around.
It would depend on the amount of fines produced by your grinder (assuming we’re talking about well roasted light-medium coffees), and the coffee itself, but I’ve always found that as long as I don’t get any channelling, a more agitated bed of coffee will taste better and more extracted
Honestly I rarely use the Melodrip. I tend to lean for hand pours purely for the convenience. But the Melodrip is a great tool, and it would definitely work for this method.
Kinu M47 user here. I am new to V60 and mainly I am trying 4:6 method. I am using much coarser grind (3.2.0 on Kinu), but my brew time is 5-6 minutes. After 3rd pouring it is slow down a lot. Any ideas?
My best guess is that there are a lot of fines in the mix that build up and restrict the flow. What’s your batch size? Maybe a lower dose will help? Or hotter brew water.
I wish I knew, I've never used that grinder. I would just start where you normally brew your pour overs. I think I usually see the mid-20's being the sweet spot.
Joke’s on you, I’ve been starting my day with the d e p r e s s i o n m e t h o d for years
the best part of waking up... is sorrow in your cup
This made me laugh more than it should
ku-BOM… roasted.
Love how you also included a timer for the steps in the video's playback bar!
Trevor Seymour thanks, glad you enjoyed it!
Years ago, for 8 years I planted trees and perennials for 16 seasons. I JUST realized that I spent a lot of time staring at water streams, employing watering technique, trying not to disturb the bed. Maybe I got a visual clue when I lay down some used coffee grounds as mulch for a street tree this week and admired how beautiful it looked there.
This recipe is quite something. I had a bag of beans that I was not enjoying at all. I was using my standard v60 recipe and was making small adjustments here and there. I was close to just accepting the beans weren't very good until I tried this method. The resulting coffee was sweet and enjoyable. Thank you for sharing this.
I have heard of flower arranging before, but this new coffee arranging I really like!
Jamie Moore it’s very calming. Gets you in the slow pour mindset.
Excellent tutorial! I tested this method a few times and by the third attempt the coffee was coming out amazing!
The stir-stick swirl made for easy, consistent blooms once I figured out how to swirl without poking out the bottom of the paper filter.
Hahah I cried when I saw my coffee drop into the cup 😂
This seriously helped resolve my issues of stalling V60s. I'm not sure if it was the spiral thing or what exactly, but it shaved off like 2 minutes of stalled brewing! Thanks!
Glad to hear it helped! Cheers!
Have done it to medium roast. Work nicely. Agree on the last part on cutting the last drip. Makes it cleaner
Thanks Johny, glad you enjoyed it and thanks for watching!
Lol yesterday i asked it and today i got it. Great video, no bullshit. Straight to the point.
Haha ask and you shall receive!
tried it out minutes ago. its really good! especially the little tornado you draw in the coffee bed. it really helps the blooming phase. I literally had zero bubbles coming out after stirring, which is good. definitely gonna transfer it to the Kalita too. I’m excited for the results.
discovery awesome! Glad it worked out well for you! Thanks for the feedback, and let me know how it goes with the Kalita
So I decided to give it a shot this morning... I think this method is awesome, it gave me a completely different flavor compared to how I was doing with my previous method, the cup was all around smoother and more balanced... I actually have the same glass sticks from melodrip. Funny story, I popped a whole through the filter on the first time trying to do the spiral. But no joke it was actually awesome. Probably going to keep doing it like this now. Thanks for always showing up with useful videos ✌🏼
Glad it’s working out for you Joey! And oh yeah these filters can definitely get punctured if you hardly press so gotta avoid that! Haha
I like this, that swirl looks mighty attractive. I really like the constant flow in the centre in your 2nd pour phase, I will try that and see how it goes. Also, never though about the over extracted last little drips, great point and I definitely have some takeaway from this!
Thanks Tommy! I agree, I love the look of the swirl too. Also, keeping those last drips out will keep your coffee cleaner and sweeter.
Interesting approach.. trying it tomorrow! 2.47 is just spot on 😂😂
Jakob Ercegovič thank you! Let me know it works out for you.
Very nice! Much of your technique lines up with James Hoffman. He adds a swirl at the beginning as well as the end. I am very intrigued by the swirl setup at the beginning with the bed, I'm trying that tomorrow morning!
I prefer drawing a pentagram with my stir stick and making a blood oath to get a perfect extraction.
But in all seriousness, do you find this method scales up or down well? Like if you were brewing for two.
huntdonger it that works, keep at it! I’ve found it works pretty well as you scale up the ratio. But I rarely brew over 18g for a pour over. So if you’re going into the 25g range then it could be a bit a grey area.
Do you do it in the Stephen Rhodes "Worship Coffee the Dark Lord" mug?
手法翻譯: 影片1分30秒開始
18g的粉，288g的水，分水比1:16，水溫：淺焙100度，深焙93度
需要一根圓柱棒攪拌，可用筷子代替，
使用淺焙用濾紙
①折完濾紙放入濾杯，將筷子放在折邊的對面並沖濕濾紙
②將乾粉放入濾杯，並用筷子攪成螺旋狀(參考影片:2分22秒)
③悶蒸50g的水，加水後從中心跟著之前的螺旋紋路攪拌一個反螺旋
④用繞圈的方式在1分15秒內要注入60％的水。這次總共用288g的水，所以此時水是加至173g
⑤之後不斷水從中心注小水至288g，
此時總時長大概落在2分30秒到45秒
⑥注完水時搖下濾杯
⑦等濾杯流下的水不再是水柱而是水滴時把濾杯移開就完成了。
注意:
乾粉用筷子攪拌時要小心不要太大力，不然將濾紙底戳破就悲劇了！
@@徐賢銘 不用費心翻了，這種沖法以東方人的口味而言早就過萃了。老外習慣喝濃縮，所以即使是濾泡式也是濃雜得難以入口。
I did 32.5/500 worked good for me. Change grind of course.
You are an absolute HERO for writing out the recipe. I'll definitely give it a try next time I'm doing a V60. Either way, I'm taking away that last bit regarding the droplets for all of my other recipes. Thanks!
Thanks Karlo, I appreciate the kind words, and absolutely keeping those last drips out is something that works on all filter methods.
Seems interesting. I've found that a small dent in the centre of the bed indeed makes it easier to wet the whole thing, but I'd definitely like to try your approach to the second pour.
you are getting love on Reddit /coffee. I like your style
Thanks for the heads up, and the kind words. Welcome to the channel!
Fabulous and fascinating! I must try this immediately.
Thanks Scott, let me know how it goes!
This incredibly works on my bean. I'll give it thousand thumbs up if I can
Great job, Spro!!!
Thank you my friend! Glad you enjoy it!
I had already read a recipe that divided the preparation into 3 phases: bloom, agitation and percolation. In the last phase, the aim is to disturb the bed as little as possible, avoiding an overextraction. Of course i'm gonna try your bloom method. It looks so cool.
Hi Jorge. Do you have a reference for this method? I'd like to try it. Thanks.
this method was pretty good. i've been recently trying a bunch of different methods since switching from the chemex and i wasn't crazy about most of them. this has been the best of the brews i've done on the v60 so far, some of the tasting notes are coming through again on my current bag like it had with the chemex. total drawdown time was a little bit shorter but it was still tasty
I have a very similar method for my CleverDripper, a trusty daily for years. I like checking out other methods, it allows me to try them out for myself. I swirl instead of stir, and like to use a V60 scoop to make the depression during bed prep. Thanks, much appreciated.
Been using this exact recipe for v60 the past few days. Been making some very balanced and sweet cups
Glad to hear it! Cheers!
Just saw this vid. I’ll guess, not having seen all the copious number of your collection you may have newer iterations. But let me say I love the sweetness I got. Same paper, home roasted Yerg, 18 grams 275 gram yield in 3:15. I could have gone a notch coarser in my Ode gen 2. Super sweet, gentle acidity. Light -medium roast. Thanks brother man.
I was skeptical but I tried this method and wow what a difference! Its like I am drinking a completely different coffee.
Glad you’re enjoying it! Thanks for giving it a shot.
Bravo, sir.
Hey that cheer/supporters video is from Bristol City's stadium bar (Ashton Gate). Taken during the football World Cup 2018. Love seeing local things on in global/foreign places.
Stumbled upon this, and my experimentation has also led me to this method as a daily driver!
Great video. Solid recipe.
Definitely going to try this technique. Similar to what I already do. I wait 20-30 seconds between the 1st and 2nd pour though.
Let me know how it goes for you, and you can always make tweaks. That’s part of the fun.
@@Sprometheus Made two batches of Konga Yirgacheffe. Both decent. I only do V60 on the weekend so I can't say how it compares to my current favorite recipe.
The most interesting tip for me was the but about the drip at the end of the pour. I use a graduated beaker (like the ones you find in a lab), so I was thinking of stopping the brew at volume instead of waiting for the drip to start.
What would be the difference in waiting 10-30 seconds between the main pours (half-drain or so?), or an immediate switch to a slower gentle pour for the last? I've seen both these options in popular methods. More extraction if you drain VS a higher slurry temp if you keep pouring?
@@adamthemute I don't think there is much of a difference. That's just the recipe I settled on, but I'm always keen to try new ones. I settled on it because it gets good results and isn't to finicky. The difference is probably too negligible for me to tell with out doing a side-by-side comparison. Which might be a good excuse for me to get a second V60.
Just had an amazing cup of coffee using your method. Thank you!
rao spin. did that too. but i usually finish the brew in 2 minutes, to get max of the fruitiness of the coffee. will try whether the kubomi does wonder. thanks.
This method is really good, the first time I actually managed to taste the little nuances in the coffee
Really intrigued by this method, headed to go try it now. Biggest issue for me will be the kettle though, I'm still rolling with a standard spout kettle instead of a gooseneck.
Just tried it. 1/16 ish (27g to 430g) with a draw down time of 3 minutes, 37 seconds. DAMN FINE cup of coffee.
Tyler Martin glad you were able to get it to work without a gooseneck! Thanks for watching and the update on the results!
Interesting! I think I'll replicate the bloom phase first, and just carry on with my usual 2-phase spiral pours, just to see what difference it'll make. Thanks!
Of course! Let me know how it goes for you!
Clear and concise with good visuals, love!
I'll give this a try! Definitely don't mind changing up my brew method to see if it yields a better cup.
Andrew D let me know how it comes out for you!
Ive done it twice now, screwed up the technique a bit on both of them and in still dialing in my grind. First one seemed a bit over extracted and a touch slow, sexond one I believe was a bit under extracted and ran a bit fast. Hopefully the next one will be on point with both the technique and the grind 👍👍
definitely will be trying! This is similar to my own hybrid method but I use a simple hole for blooming, about 92-93C water and two low and slow circle pours. Very curious to again try the higher temp water with the straight second pour. Plus the spiral start is just so aesthetically pleasing I have to give it a go!
Right on! Let me know your thoughts once you get a chance to brew it
Superb content. no bull only valuable information
I'd change the name to the (crippling) depression v60 technique. It's the only way to attract them youngsters
arn that’s pretty fitting for 2020 that’s for sure.
I dunno why, but I do know this is definitely the most satisfying V60 tutorial video I've seen....
Ya know, that’s a comment I can be proud of! Thank you.
Great tutorial !
Thanks Paul!
Just tried the method.... 🔥. New coffee today from Cat and cloud and it’s super tasty. The real test tomorrow will be a guji that I haven’t loved using my old method.
Nice! Let me know how it goes with the Guji. I feel like this method works well for me on those light, fruity and floral coffees.
@@Sprometheus went super well. It was one of the best cups of the bag. I like the repeatability. I’m interested to see if I can push the grind a little finer as well since my draw down is much better compared to some other methods.
Okay I'm going to get those filters on your recommendation because my time is always way too short so my grind has gotten too fine in order to compensate, but if those filters make it take longer then that's the solution I never considered.
Matts Utube definitely sounds like the light roast filters would be a good fit for sure. Let me know how it goes!
Excellent technique. I've been doing something similar and love the final product
Beautiful!
I have tried this out about 10 times now, adjusting grind size each time, and my brew times have hovered around 2:20-2:45, I am using a single origin light roasted coffee and the same grams of coffee and water as well as the cloth (after checking that are actually white paper filters, untabbed) v60 filter. My technique seems to mimic yours in the video so why would my brew finish so much faster than yours? It would help to have a video that shows the brewing method from start to finish.
If you're using a cloth filter versus a paper filter, the cloth filter provides less resistance and will naturally have a faster brew time than a paper filter would with the same technique.
@@johnmarklowry Sorry I misspoke, I am using the Hario brand white paper filters with no tab. I updated my initial comment. Any other suggestions as to why it runs so much faster?
@@joeranieri1983 Is probably comes down to the beans, primarily how dense they are. Recently I had some super dense 2300masl (the higher the denser) Ethiopian beans and it took almost 4 mins to brew a single cup with proper extraction. On the other hand the Kenian beans I use right now need only 2:50 with the same technique to give me a tasty cup. The brewtime is only letting you know if you're consistent. You have to trust your tastebuds.
@@joeranieri1983 you are prob grinder coarser
Not really a fan of "center pour" but I will try this today. Thank you for the recipe!
Let me know your thoughts once you give this one a try. And what about the center pour do you not like?
Is that because it's more of a gentle pour, causing less extraction VS a slow spiral pour?
I tried this for the first time with a stirr stick and I tore a hole on my paper filter. Using the same cafec light roast one. lol
This has definitely encouraged me to get a V60 for myself.
I'm skeptical that the pouring technique will be as consistent as the melodrip method, but your bloom method seems... revolutionary...
I have a love-hate relationship with the Melodrip. But you can absolutely use it with this recipe during the center pour portion. It’s just going to take a little trial and error to get the pace and movements down.
I considered using the Melodrip for this recipe, but decided against it purely to make it more approachable for everyone.
Until now I've always used the backside of my brush to create a bird's nest but that spiral stick movement is much more elegant! Gonna keep that for sure :-D
The slow center dripping in the second pour takes some time to get it right ... at the moment (in my first and only trial of that recipe to be honest ;-) ) I've ended up at 2:10 at the end of the pour.
After I've got the hang of this technique I'll compare it with my old method and see how it changes the taste of my brews ...
In any case I want to thank you for some inspiring thoughts about brewing in the V60! 👍
Great advices!
wohooo! will try it out :)
Let me know how it goes!
Nice video! I am very glad that you mentioned not to target a very specific brew time.
This one of my biggest gripes with most recipes out there.
It is always better to dial in based on taste not time!!
And I will definitely be trying out your bloom trick, thanks for the tip.
marcus annegarn thanks Marcus! And I’m with you, brew time can only tell you so much, it’s the final taste that actually matters.
What settings are you on the Niche ?
Beautiful 😊. What do you think about Moka pots as brewing method? And what would you recommend for a better coffee out of it? Thanks a lot
and keep the GREAT work❕
I like them! In fact this coming week’s video will feature the moka pot.
The Real Sprometheus yes! I'm waiting for that ☺️
Any tips on how to avoid puncturing the filter at the bottom during the twirl? I've tried to be gentle with the stirring stick, but the wet filter is pretty delicate.
Yeah i think it can stretch the filter a bit. I've tried this recipe 3x and I keep finding a few fines at the bottom of my cup.
Trying this right now
Let me know how it comes out!
Again another exceptional video! One thing that came to mind - why do you suggest a 3:30" total brew time when most others soggest 2:30-3" for the same recipee amount? Thanks!
We'll try this tomorrow thank you for this
How did it go for you?
I want to give this a try. Can you convert the Niche Zero grind size to Comandante clicks? I know it's hard to explain grind size. Sorry for asking this, I just want to try your recipe as close as possible. Thanks!
Wish I could, but I don’t have the Comandante, so I have no idea.
A few nice and simple mods to add to my v60 routine.
Thank you for watching! Hoping it helps up your V60 experiences
Incredible V60 video! Thanks for this! If you haven’t already you should pitch a video to James Hoffman for February I think you’d make a great one
Nice job..thank you..
Thank you for watching!
Works well, learnt quickly to be careful with stir (chop) stick. Easy to punch hole in filter. Oops.
Haha you aren’t the only one who’s don’t let that!
First of all I have to say that since that video was out my V60s got consistently better! I have tried it with multiple coffee roasts and it did not disappoint. I was a little bit skeptical about the last center pour, and to be honest im still thinking about it and that's why I'm here. Doesn't the center pour can result in an uneven extraction? I can see that it creates a little crater in the middle of the coffee bed which led me thinking about it. Can anyone shed some light on the subject?
In any case I love this method and that my go to from here on out (I previously used hoffman's method) so thank you Sprometheus! Awesome job indeed
I would think that's what the swirl is for after the center pour, that'll get rid of the hole and then can finish brewing
I think this method has shown me that there's a lot of hocus pocus in the way people develop their recipes.
Nice 👍🏿
That looks great! Will this work with a chemex? Planning to make a larger brew (800ml)
Thanks Sprometheus for sharing your technique..but I wanna ask you a question regarding this method being continuous pouring or as classic interrupted pouring??
Is that first and second pours (after blooming) are very slow to fulfill the whole extraction time??
I mean that during first pour timing for example (which is about 45 seconds) I have to continue pouring water in a rate to cover the whole time or if I just reach 177 grams on a scale before the target time then wait to the second pour?
Hey man, thanks so much for this video really like the spiral method.
I'm going to try this out at home and I'm lucky enough to have a Niche same as you. So I am wondering if could share a typical grind setting on this Niche for this method?
You’re welcome, and thanks for watching! For me I grind most of my V60 around 38-40 on the Niche.
Man i’ve been into espresso for too long now i forgot how much i used to enjoy v60/chemex coffee! I appreciate your video and it looks so tasty but I wasn’t lucky with dialing a good cup 😓 i’m sure it was my hario’s mini hand grinder’s fault tho 😂
I haven’t used that grinder, but my Niche seems to rock any coffee method I can throw at it!
This may be a dumb question, but does the direction of the pour have to be opposite from the direction of the Kubomi stir? I noticed you went clockwise for the stir and counter-clockwise for the pour.
I don’t think so, it’s just how I feel more comfortable and controlled while pouring
Where on your Niche Zero did you dial the coarseness to? For espresso I set the NZ to 17. For V60 I turn the NZ's dial all the way round past the 50 (last number) so the silver pointer is directly under the bolt that holds the lid on. Don't you often wish there was an accurate way to describe grind setting? It's has to be one of the holy grails of coffee tech I think.
That’s pretty interesting. I do run my espresso very close to, and in that 12-20 range. But I grind my V60 around 40.
Having a way to accurately re-create a grind would be a game changer. If everyone had a Kruve sifter it could be done, but that’s a relatively big outlay for that tool.
Dude you've just elevated the process of making coffee to scientific level 👏👏
Anthony Yao thank you my friend, I appreciate that.
Damn man this is some great content keep it up
How do you keep your clear V 60 so clean?
Hi Sprometheus, why do you let the water split into droplets at the end? Do you wish to minimize agitation? Thanks.
love it
Damn 🔥 A V60 method :-D Mine is pretty similar, without the chopstick tho. I will try that out! Cheers
TheBaristaGame right on! Let me how it goes!
Wouldn't that splashing center pour from such a great height overagitate the slurry, especially in the center?
More often than not, the more agitation the better. More agitation = more extraction. What you’d really want though is for the point at which the stream of water breaks up and splashes to be just under the surface of the slurry, not on the surface. Otherwise you’re just agitating the water, not the bed of coffee.
I disagree about agitation. While it is necessary for the blooming pour in order to quickly surround every coffee particle with water at the same time, (this kind of aggressive) agitation leads to overextraction. I've never seen anyone pour from this height, and that must be the logic of the Mellodrip as well: "rinse" the coffee gently, don't tumble it around.
It would depend on the amount of fines produced by your grinder (assuming we’re talking about well roasted light-medium coffees), and the coffee itself, but I’ve always found that as long as I don’t get any channelling, a more agitated bed of coffee will taste better and more extracted
interesting... going to try it and share on my youtube 🙏🙏
When do you decide to use the Melodrip vs regular brew without?
Honestly I rarely use the Melodrip. I tend to lean for hand pours purely for the convenience. But the Melodrip is a great tool, and it would definitely work for this method.
Why do I get full body and flavor with this?
What grind setting should i use in Fellow Ode using this technique for lighter roasts?
Kinu M47 user here. I am new to V60 and mainly I am trying 4:6 method. I am using much coarser grind (3.2.0 on Kinu), but my brew time is 5-6 minutes. After 3rd pouring it is slow down a lot. Any ideas?
My best guess is that there are a lot of fines in the mix that build up and restrict the flow. What’s your batch size? Maybe a lower dose will help? Or hotter brew water.
@@Sprometheus Or less agitation
Perfect now me and my V60 brew can both be depressed
cameronbatko it’s a 2020 miracle
Laptop doesn't seem to have the filter and recipe links in the description. Will switch to the android phone app in case it is a glitch only here?
Instructions hard to follow, wound up twisting my ankle.
How much beans/water would you use for 2 ppl?
So does Kruve Propel enhance filter coffee in some way?
Alvin Ariesta not really more so than it does for espresso. Just keeps it nice and hot, and it funnels the aroma well.
Does it really make any difference in taste by swirling at the end of the brew?
wondering if you can do something with the v60 metal filter or any metal filter. :)
How many clicks on comandante should I try first?
I wish I knew, I've never used that grinder. I would just start where you normally brew your pour overs. I think I usually see the mid-20's being the sweet spot.
Video game is strong. Loving the screen edits. Going to need to change my name to get higher on the list 🤔
What grind setting on the Niche do people recommend for this method?
I’m curious what the extraction actually is...what does the refractometer say??