Just tried this 20 minutes ago. Wow! Absolutely NO bitterness or acidity. Sweetness heightened much to my liking. I've used Hoffman and Kasuya methods and like them both, but this will be my go to from now on. Thank you so much for an excellent tutorial and your production is spot on. BTW, I happen to have metal chopsticks so the duplication was exact! I noticed you didn't set the timer. My cup took over 4 minutes but was perfect.
Oh thank you! . I’m so glad the explanation made sense for you. And I love the fact the metal chopsticks are onnnn point. Yeah I did forget the timer in this video 😩 sometimes there’s just too many buttons from camera to mic to time/tare 😩 sorry!
i was terrified of stirring for years, I was always told not to do it, long story short after suffering with sour coffee no matter what I tried, stirring sorted it out, thanks dude! rich, full, and most importantly not sour amazing coffee and ice cream for desert tonight, thanks again!
No worries! Everyone really complained about stirring for the longest time. Said it’s over extracting or like creating unrepeatable amounts of agitation .. yeah no need to fear at slll! Glad it all worked out for you woo!
This brings back memories for me too. I started with the 4:6 as well. I think this type of interpretation is really helpful, because Kasuya doesn't really give many tips in the original video. I'll try this take on it today with some decaf! My daily driver recipe nowadays is the Sprometheus V60 one, so this'll be a nice change!! Thanks for the video.
Yeah! I never tap my grinders. The burrs spinning quickly fling out the lightest particles which then stick to the cup or burrs inside. So I grind about 5-10% more beans to compensate. Hope this works out for you as well! If yoh don’t have high speed burrs you can use other cups that attract more static particles. If you shake the container enough you’ll see the lighter particles sift to the sides and you can remove from there ^^
I never had good result with 4:6. I tried your version of 4:6 with a very light roast Costa Rican coffee. That was one of the best cups I made for this particular coffee. The stirring does make a difference.
Awww thank you for this! I think a lot of times were given a recipe without any thought process from the original creator. So instead of giving out recipes we want to help by explaining our thoughts better! I’m glad everything worked out well for you!! 🙌🏼
@@TALESCOFFEE I think the higher water temperature and the stirring make the difference in my case. I believe the orig recipe calls for lower water temp. Thanks.
I'm going to try this I've been brewing with the origami with kalita filters and have been getting a very acidic cup with light roast hopefully this helps.
Great stuff. I like to stir with my left hand on weekdays, Right hand on the weekend. If I stir with Left hand on weekdays I extract more stimulants and by Friday night I make party......
Great demo, Vince. Love the camera work, as well as the pouring technique. Note: I think you meant sifter (like Kruve’s sifters), not distribution tool (which is for espresso). At the risk of being pedantic, it’s bloom in pourover (crema in espresso) and grounds, not grinds.
Thank you! Yeah I meant sifters .. oops!!! I always think of crema as the stuff that comes out. And you're right it's grounds ughz, brain just not functioning well. Thank you! I will make sure to correct them :3
All good, Vince, and am sure most followers don’t even notice. I hesitated to bring it up, but as your reach gets broader, I thought you’d appreciate minor tweaks to some descriptions. As a fellow Lower Mainlander, am happy to see you succeed!
@@seansweet4883 no man, i appreciate all constructive criticism. I'm definitely working on getting my videos to be a little better structured including the choice of words I use. so Thank you very much for bringing it up to me!
Vince, how do you know when it's time to pour again? Do you let it drain completely before pouring again? Cuz kasuya used 45 seconds in between pours and suggested that the grind setting should be adjusted so that it allows a total water drain in less than 45 seconds Now, I've been playing with this method for some time and have found that while it works nice with some medium-darkish coffees, the result is not as great with medium lights or pure Scandinavian roasts, regardless of Temperature. This method also suffers a lot with fines, because coffee gets pasty as time passes and drain time is severely compromised if the grinder is not fine enough. According Kasuya, a coarse grind is used to promote the extraction of the most flavorful compounds while avoiding the bitterness of the fine particles. And in the end, the Gesha 90+ coffee kasuya used for this recipe yielded a very light and bright cup at around 1.32TDS For people like me I prefer bolder cups, with a creamier texture and IMO your single pour gives me just that. Lots of flavor, texture and aroma and the best is that brewing shorter I feel less of a trouble in my stomach which is a huge plus Thanks Vince and guys for the awesome (and painfully underated) work you do every week!
So I pour when I see the grinds peaking out. I don’t like to let it get super dry because it makes it more woody and the gases don’t respond as nicely. If you let it sry you’ll get big bubbles coming out afterwards and I find those bring out more bitter flavours in the coffee. It’s almost like you’re letting your skin dry before adding lotion, by then flavours and aromas have left. I feel like aromas are flavours absorbed by water and passed through into the coffee. So I don’t let it dry. As for larger grind sizes I don’t think you can avoid bitters. Larger grinds are less consistent grind sizes so you’ll have less even extraction. The finer ones will have more bitters anyways. You just need to get rid of as much as you can. Lighter roasts sink faster, they don’t like to be pasty. It just is what it is. 5 pours is very high agitation so it causes the grinds to sink quickly resulting in a less desirable cup for lighter roasts.
@@TALESCOFFEE Thanks for the information! Very helpful However, since I tried your stall the fall technique I'm sold. Since I received my switch I've been using it and getting the tastier, silkier, richer cups I've ever had.
I stay with the single pour i already got what i want with coffee than doing the old technic which a little bit hustle with same outcome with your method i got better result . Thanks hope for more 😊
Ah if you want more acidity you’ll want a little less agitation. The last three are to make sure all the fines lift so we pour low but stronger to lift the grinds up to prevent clogging! The stirring is to extract the last little bit of flavours!
not sure how the grounds know the difference between a hard circular pour and a fast stir. or between those two and high temperature. or between those three and grind size and filtration flow rate.
I used to stirr at the end on the last part on Hoffman technique(with chopstick). Its bad. Word of advice, don't. It taste bad if you had agitated enough in the coffee. In this video, its probably not as agitated compared to the hoffman technique. Its good when I did it in the middle of the hoffman technique because its not much agitated compared to the time when it was at the end.
Too much stirring isn’t greAt. I personally like the first and last pour stirs, but sometimes if the coffees aren’t sinking fast enough by the second one I stir again. So it depends on how the grinds react to water but stirring for me is a must, quick stirs not long ones. But not necessary between each pour!
Hoffman pours with more agitation. He moves in and out a lot more which is agitation, also he slings his kettle a bit which causes the topside to have a faster pour then the closer side (well not always but I’ve seen him do it) so that’s why he has more agitation. I’m doing more soft and gentle pours down the middle to reduce the agitation which lets me stir quickly at the end
That’s just preventing the fines from staying in the grinder though. We’re just looking to remove as many outliers as we can in the a a 5 second window.
@@TALESCOFFEE Could you please discuss the water losses I consistently see in the 10-15% range due to ground saturation I always add a quick 10% more water now if I have a finishing target
Ooooo I think you need to just stir with the intention of breaking up all the clumps and making sure the water fully saturate don’t over stir!! If anything just go a bit coarser then!
Thank you for breaking it down so clearly! Best video on the 4:6 I’ve seen.
Ohhh thank you! Haha glad you enjoyed my break down of the method!
Just tried this 20 minutes ago. Wow! Absolutely NO bitterness or acidity. Sweetness heightened much to my liking. I've used Hoffman and Kasuya methods and like them both, but this will be my go to from now on. Thank you so much for an excellent tutorial and your production is spot on. BTW, I happen to have metal chopsticks so the duplication was exact! I noticed you didn't set the timer. My cup took over 4 minutes but was perfect.
Oh thank you!
.
I’m so glad the explanation made sense for you. And I love the fact the metal chopsticks are onnnn point. Yeah I did forget the timer in this video 😩 sometimes there’s just too many buttons from camera to mic to time/tare 😩 sorry!
i was terrified of stirring for years, I was always told not to do it, long story short after suffering with sour coffee no matter what I tried, stirring sorted it out, thanks dude!
rich, full, and most importantly not sour amazing coffee and ice cream for desert tonight, thanks again!
No worries! Everyone really complained about stirring for the longest time. Said it’s over extracting or like creating unrepeatable amounts of agitation .. yeah no need to fear at slll!
Glad it all worked out for you woo!
This brings back memories for me too. I started with the 4:6 as well. I think this type of interpretation is really helpful, because Kasuya doesn't really give many tips in the original video. I'll try this take on it today with some decaf! My daily driver recipe nowadays is the Sprometheus V60 one, so this'll be a nice change!! Thanks for the video.
You're welcome! Yeah he doesn't really explain much so I try to put my own spin or thoughts on what he wants to achieve!
Static always seemed like a bad thing, but you show how you can leverage it to your benefit. Great tip!
Yeah! I never tap my grinders. The burrs spinning quickly fling out the lightest particles which then stick to the cup or burrs inside. So I grind about 5-10% more beans to compensate. Hope this works out for you as well!
If yoh don’t have high speed burrs you can use other cups that attract more static particles. If you shake the container enough you’ll see the lighter particles sift to the sides and you can remove from there ^^
nice video... The 4:6 is my current go to method as I try and perfect your single pour method (which is proving to be elusive so far).
Yeah I mean I brewed the 4:6 today as well 😛 keep sending me pictures as we refine your single pour method!
I never had good result with 4:6. I tried your version of 4:6 with a very light roast Costa Rican coffee. That was one of the best cups I made for this particular coffee. The stirring does make a difference.
Awww thank you for this! I think a lot of times were given a recipe without any thought process from the original creator. So instead of giving out recipes we want to help by explaining our thoughts better!
I’m glad everything worked out well for you!! 🙌🏼
@@TALESCOFFEE I think the higher water temperature and the stirring make the difference in my case. I believe the orig recipe calls for lower water temp. Thanks.
@@rkaruniayeah I just rewatched Tetsa’s video and he says that for dark roasts he uses a temp
I'm going to try this I've been brewing with the origami with kalita filters and have been getting a very acidic cup with light roast hopefully this helps.
Great stuff. I like to stir with my left hand on weekdays, Right hand on the weekend. If I stir with Left hand on weekdays I extract more stimulants and by Friday night I make party......
LMAOOO +1
Great demo, Vince. Love the camera work, as well as the pouring technique.
Note: I think you meant sifter (like Kruve’s sifters), not distribution tool (which is for espresso).
At the risk of being pedantic, it’s bloom in pourover (crema in espresso) and grounds, not grinds.
Thank you!
Yeah I meant sifters .. oops!!! I always think of crema as the stuff that comes out. And you're right it's grounds ughz, brain just not functioning well. Thank you! I will make sure to correct them :3
All good, Vince, and am sure most followers don’t even notice. I hesitated to bring it up, but as your reach gets broader, I thought you’d appreciate minor tweaks to some descriptions. As a fellow Lower Mainlander, am happy to see you succeed!
@@seansweet4883 no man, i appreciate all constructive criticism. I'm definitely working on getting my videos to be a little better structured including the choice of words I use.
so Thank you very much for bringing it up to me!
Vince, how do you know when it's time to pour again? Do you let it drain completely before pouring again? Cuz kasuya used 45 seconds in between pours and suggested that the grind setting should be adjusted so that it allows a total water drain in less than 45 seconds
Now, I've been playing with this method for some time and have found that while it works nice with some medium-darkish coffees, the result is not as great with medium lights or pure Scandinavian roasts, regardless of Temperature.
This method also suffers a lot with fines, because coffee gets pasty as time passes and drain time is severely compromised if the grinder is not fine enough.
According Kasuya, a coarse grind is used to promote the extraction of the most flavorful compounds while avoiding the bitterness of the fine particles. And in the end, the Gesha 90+ coffee kasuya used for this recipe yielded a very light and bright cup at around 1.32TDS
For people like me I prefer bolder cups, with a creamier texture and IMO your single pour gives me just that. Lots of flavor, texture and aroma and the best is that brewing shorter I feel less of a trouble in my stomach which is a huge plus
Thanks Vince and guys for the awesome (and painfully underated) work you do every week!
So I pour when I see the grinds peaking out. I don’t like to let it get super dry because it makes it more woody and the gases don’t respond as nicely. If you let it sry you’ll get big bubbles coming out afterwards and I find those bring out more bitter flavours in the coffee. It’s almost like you’re letting your skin dry before adding lotion, by then flavours and aromas have left. I feel like aromas are flavours absorbed by water and passed through into the coffee. So I don’t let it dry.
As for larger grind sizes I don’t think you can avoid bitters. Larger grinds are less consistent grind sizes so you’ll have less even extraction. The finer ones will have more bitters anyways. You just need to get rid of as much as you can.
Lighter roasts sink faster, they don’t like to be pasty. It just is what it is. 5 pours is very high agitation so it causes the grinds to sink quickly resulting in a less desirable cup for lighter roasts.
@@TALESCOFFEE Thanks for the information! Very helpful
However, since I tried your stall the fall technique I'm sold. Since I received my switch I've been using it and getting the tastier, silkier, richer cups I've ever had.
what brand of coffee do you use to get that light tan look my grind doesn't look that like even though I follow all the procedures.
@@mikecoffee100 oh we roast our own coffees so it's one of our lighter roasts. like the afternoon nap or the single pour ^^
@@TALESCOFFEE ahh thank you for the quick reply Awesome
I stay with the single pour i already got what i want with coffee than doing the old technic which a little bit hustle with same outcome with your method i got better result . Thanks hope for more 😊
Thank you for loving the single pour. The 4:6 is just our adaptation of his technique. We love it the same ✌🏼
Thank you Vincent i was curious about your take.
You’re welcome! Hope you enjoy my twist on it!
i use 4/6 always.but idk why some time i get no flavor same temp same beans.maybey water🤔?
I noticed that in tetsu's method that he waited until all the water flowed down after each pour and you didn't do that. what do you say on this ~?
what brand of coffee do you use to get that light tan look my grind doesn't look that like even though I follow all the procedures.
Thanks Vince!
You’re very welcome!
hi nice video but I really don't understand why your pour the first 2 pours straight and the agitate like hell due to the stiring
Ah if you want more acidity you’ll want a little less agitation. The last three are to make sure all the fines lift so we pour low but stronger to lift the grinds up to prevent clogging! The stirring is to extract the last little bit of flavours!
not sure how the grounds know the difference between a hard circular pour and a fast stir. or between those two and high temperature. or between those three and grind size and filtration flow rate.
Is there any harm in stirring between each pour? The method above looks simple and useful.
I used to stirr at the end on the last part on Hoffman technique(with chopstick). Its bad.
Word of advice, don't. It taste bad if you had agitated enough in the coffee.
In this video, its probably not as agitated compared to the hoffman technique.
Its good when I did it in the middle of the hoffman technique because its not much agitated compared to the time when it was at the end.
Too much stirring isn’t greAt. I personally like the first and last pour stirs, but sometimes if the coffees aren’t sinking fast enough by the second one I stir again. So it depends on how the grinds react to water but stirring for me is a must, quick stirs not long ones. But not necessary between each pour!
Hoffman pours with more agitation. He moves in and out a lot more which is agitation, also he slings his kettle a bit which causes the topside to have a faster pour then the closer side (well not always but I’ve seen him do it) so that’s why he has more agitation. I’m doing more soft and gentle pours down the middle to reduce the agitation which lets me stir quickly at the end
4:6 seems like the one with the least fuss compared to many Pour Overs
Do you know what is another famous Kasuya's method? THE SINGLE POUR METHOD
Yeah, I've tried that one for some time. Using a short ratio and crazy agitation. Works great but Vince's single pour works better for me
@@manuelpenaruiz3694 Yes Vince method just has more flavor
Aww thanks guyyyssss❤️
Have you tried Vince's stall the fall in the Hario switch? It's just AWESOME
The richest, tastier, rounder cup you'll ever get, no kiddin!
@@tippykaffu4047 and texture, oh man!
Amazing what just two drops of water in the beans before grinding does. No more static issues.
That’s just preventing the fines from staying in the grinder though. We’re just looking to remove as many outliers as we can in the a a 5 second window.
@@TALESCOFFEE Could you please discuss the water losses I consistently see in the 10-15% range due to ground saturation I always add a quick 10% more water now if I have a finishing target
I tried to stir with chopstick after the first pour but my coffee bed stuck together and became moon surface. Any advice here?
Ooooo I think you need to just stir with the intention of breaking up all the clumps and making sure the water fully saturate don’t over stir!! If anything just go a bit coarser then!
Awesome video
Thank you !!!
Not really 4:6 because of the intense agitation you employ.
This is .. our take on it 🤦🏻♂️, give it a try let us know how you like it ✌🏼
@@TALESCOFFEE I certainly will.
Interesting!
Yesss! I hope our explanations were clear enough!!
can't wait!
.. first
Thankssss! Let us know how you liked itttt!
This would be good if making a large brew (42g coffee) in a chemex eh?
It may result in a bit of clogging due to the larger batch size but you can definitely give it a try! This recipe is extremely versatile!
@@TALESCOFFEE a modification on this made the best chemex coffee I've ever had!
@@DevinRHarley aww i'm so glad to hear that it worked out well for you! woooooo!
Tetsu’s new book: ua-cam.com/video/ND-Ue7xIRcs/v-deo.html