Good tips for beginners and veterans alike! My tip: journal your coffee journey! Mine is nothing fancy. It's a word doc with my working recipes and their changes in the first page, and a log of all the coffee beans I've tried so far. I'd write if I liked it or not, and if that bean was especially good as a certain kind of coffee (black coffee, iced coffee, espresso, etc) so it's easier to remember what kind of coffee I like (based on origin and process), and what I'd like to repurchase.
good to see you have indulged yourself into pour over and making content for it, not just espresso! fun to watch as the channel evolves. keep up the good work
Thanks, I always try to put out a variety of content. Some does well, others don’t, but it’s all just an exploration of coffee. Next weeks video is something I’ve never done, curious to see how it’s received!
Hey Spro! Great tips! For me personally (using the V60), I keep the dose for a single cup at 17g mostly. I only change grind size and the amount of water. The Kubomi (you showed at 05:35 min) helped me big time to saturate the coffee bed evenly. I try to keep brew time at around 3:30 minutes, but I had very fine ground doses drawing down in almost 8 minutes (= Extraction of nearly 26%!). I just got my new grinder today (1Zpresso Q2) which I´m very very happy with after using the Hario Skerton for 4 years.
Glad to hear my recipe helped you! It’s funny, I think I saw another person say the Kubomi really slows down their draw down. That’s one of those funny things about brewing coffee I guess. Enjoy the new grinder, I’ve heard great things about it!
Easy brewing tips, easy on the budget, great information on brewing delicious coffee, keep it simple, a win win, wonderfully done and super fun to watch.
You’re welcome, those are the Kruve Propel espresso glasses, you can find them here: www.kruveinc.com/products/propel-double-walled-espresso-glasses-with-thin-rim
At first this video got me agitated, but then things leveled off and I took one variable at a time. I find the grind the main variable for changing taste.
Great video! Can you shre the name of the " chocolate " tasting coffee that you mentioned towards the last half of your video please? A newbie here and would like to buy a coffee with chocolate and nutty and smooth flavor. Thank you☺️
recently I’ve been thinking of agitation & water temp as a sort of finer adjustment for extraction - for example if I find I’m slightly under extracting a bean, I’ll try the same brew with more agitation/ higher temp before grinding finer. Do you think of it the same way, or are they more independent as variables to you?
They absolutely are! Both can kick up extraction by quite a bit. Personally I brew mostly light to medium coffees so I dive in straight off boil temp wise. Agitation I feel like is a little trickier because even your water can help agitate. So it’s all about finding they balance for the best extraction.
This might be cursing inside the church, but I always agitate my little Melitta Aroma boy coffee brewer, and find that little thing surprisingly good for those one cup / 14g brews. Totally unrelated, but I saw an older upload of yours with a 02 and a e36 on the wall, so just a shout out from another BMW enthusiast !
I've always had trouble with long brew times and over extraction. No matter what bean I use it still goes incredibly slow (4:30+ for a 18g one cup recipe) even if I use a really course grind (using JX Pro) 😔
Perhaps try higher water temperature? If you are using a light roast, even around 100C or 212F would be just fine. I find higher water temperature drastically decreases the brew time.
Great video dude! One question though, should I grind coarser than usual if I want to brew a larger dose of coffee? I usually brew single cups on my V60 02 with great tasting results, but when I try brewing for 2 cups I get way bitter coffee. Used the same technique as always (James Hoffmann's) with a 60 g per liter of water ratio. I thought the ratio took care about dosing up or down
Thank you my friend! And yes, your instinct is correct. If you’re using a larger dose it means the water is still getting a good amount of contact time, and bitterness is often a byproduct of over-extraction. So a coarser grind should knock that right out.
Thanks a lot man! I've watched almost every V60 video on UA-cam and couldn't find any that talked about this issue when changing doses (while keeping the same ratio, technique, temperature, etc.)
@@Sprometheus It would be awesome! Also would like to know your thoughts on the Timemore Chestnut Slim hand grinder and how does it compare to the higher-end hand grinders (like the Comandante, Chestnut X, etc.) I've been thinking about upgrading my Hario Mini Slim Plus but I don't know if I should get the Chestnut Slim or save for a Comandante
@@Becachece If you plan on brewing espresso, then Slim is not an option. For pourovers I would either go with cheapest Timemore (C2 or Slim), or with Comandante/Kinu. Both options would be a significant upgrade over Hario (dump it asap). Slim I think is the best bang for the buck, but higher end grinders will give you more fine tuning options. Regarding large v60 brews - it's very hard to achieve quality brew with more than 20g doses, I would use immersion (Clever, etc) or switch to batch brew.
For sure, and thanks for watching! To start, like I mentioned grind size is a big factor. Finer grind means water flows slower through it, and coarser means faster. Personally, I like to grind on the coarser side, and if I poured all the brew water in quickly it would just run through very fast, but I like to control the flow rate at which I pour the water in, which slows the brew time a bit. The filters can also make a difference in the flow as well. Like Cafecs light roast filters collect fines and slows the flow, the medium roast filters speed it up a bit. Honestly, In your case I would taste the brew and then decide what I need to change based on that. Is there a particular issue you’re trying to resolve in terms of taste?
Any opinion which form of agitation is the "best", ie. some people believe that swirling brings the fines down, thus creating a semi-impermeable layer which slows down the draw-down.
I saw a video from James Hoffmann, in which he said “from testing, swirling the dripper creates the best result”. That being said, he did not mention what type of testing was conducted. I’d recommend you watching his ultimate v60 technique video on UA-cam. I don’t use his exact recipe but still some of the stuff he mentioned really helped me creating a better cup of coffee.
I found that when I use the kubomi bloom and agitate with a stirring rod, that it was causing my brew to clog and led to longer brew times. I’ve found much better results just swirling the brewer instead. Is it possible that stirring leads to quicker fine build up in the bottom of the brewer?
Great tips! I struggle with recognising if something is over or under extracted; I just know I don't like it! Would you be able to articulate that taste perception in a video, maybe even with another food or reproducible taste to lock down the characteristic? I know this is a big ask! I've read other descriptions but find them hard to relate to.
I've seen it recommended to buy tonic water and lemon juice. Tonic water is bitter, lemon is acidic. Many confuse the two, but by tasting tonic water and lemon side by side you can learn to tell the difference.
Thanks, glad you found it helpful. Tasting over and under extraction is one of those things that can vary from person to person, and tastebud to tastebud. My best advice would be to taste and adjust based on that feedback instead of trying to pinpoint those somewhat vague terms. If it’s a little sour to your liking maybe fine up the grind a bit as it may need more contact time, and if it’s bitter coarsen it up a bit. I found Barista Hustle’s article about it to be the most helpful, if you haven’t seen it I’d recommend checking it out. www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/
@@Sprometheus Yes, I knew it was going to be hard! The difficulty I have is when it's close but not there yet, and so it's just a bit meh and generic. If it's way under extracted I'm fine recognising the insipid sourness; if it's way over, the bitterness is also clear enough. When it's close to being dialled in, though, I don't know if it needs more extraction to bring out the flavours that appear lacking, or am I getting over extracted bitter flavours that are overpowering and hiding the desirable sweeter fruity ones? Worse still I could be getting an inconsistent extraction and a bit of everything. In this sort of situation it's a bit of coin toss how I adjust the grind. If I've only got one bag of a particular coffee it's quite easy to use it up before nailing it.
@@ximono That's a good tip for learning the ends of the spectrum of flavours, but it seems harder when it's closer to the dialled in sweet spot but not there yet.
The most important factor in all of this is the fact that no two Coffees are ever the same. No two roasts are the same, no two cups, even the people brewing the coffee can change the entire cup with the same recipe. Taste is the only constant :)
@@Sprometheus yeah, pace, pattern, power (like heavy or light) could call it the three p’s of pouring. Despite having grind, ratio, temp etc dialled in I still get varying results in my cup, some great, some less than great, some borderline bad, figure it must come down to getting the pour itself right and then keeping it consistent, would love to see a video on the subject someday
A bit irrelevant but I made French Press once in the afternoon. That was a mistake. I was _agitated_ for a whole week. (May be worth mentioning that I had 300ml to nearly 60g that day)
I’m pretty partial to the Niche at the moment, but as long as you go with a burr grinder you should be pretty well set for drip. Espresso on the other hand requires something a little more adjustable so you can really fine tune.
Indeed. Spreading out into phases or slowing to match the draw down speed should extend the brew time overall. But remember, in terms of that a little goes a long way.
Thankyou very much for putting together this video. On the same note in the South part of India there is method of making coffee named filter coffee, it's similar to a pour over method. Kindly google south Indian filter coffee drip maker. It will also be kind if a video regarding timemore c2 hand grinder can be considered with the different grind settings to get the most of it.. Thankfully.
Anyone with a recommended recipe or brew time for a 2 cup pourover?? I do a 3:30 pour for 38g of coffee and find my coffee to be a tad bit bitter. Please help.
I’ve heard people having the experience both ways, in the end I recommend doing what tastes best. If it chokes up your draw down and over extracts the coffee then I’d avoid it.
Digging those grubby hands into the coffee at 4:13 is the best. It literally drives me crazy these guys trying to ad or remove one bean with a spoon. You have fingers, don't be so dainty that you thing touching your coffee is bad.
The most difficult cup of coffee to make is the one before you've had a cup of coffee. At least for me it's impossible to make a good cup of coffee before I've had a cup of coffee. I call it the coffee paradox. The second cup is the one that counts.
What confuses me, is that most recipes I find give a specific brew time they want you to adhere to, but they don't mention what size cup of coffee it's for. It seems logical to me anyway that if you are making a 250 gm cup of coffee or a 350gr or larger one that the larger cup ought to take longer to brew as it uses more water. But most I've seen only give that one set brewing time. ....one of the things that confuses me as a newbie. I've been at this 3 weeks now. 😊
I really like your videos and super helpfull for me. But I think talking front of coffee bar against couch could be better. That is just my opinion. Thanks for the tips.
Thanks for watching. I live in small apartment and make do with what I have. If I recorded my talking portions by the coffee bar it would be super echoey.
Agitation at the beginning is the best advice but there is no reason to agitate at the end. Also a flat bed is not important especially if 98% of the coffee oils have already been extracted. Agitation towards the end can sometimes highlight the acidity but much of the time just makes the cup more astringent. Follow your taste buds.
I've noticed that swirling at the end can speed up the drawdown, even if done carefully. Only stirring right after the last pour results in a slower drawdown / longer brew time. At least that's my experience, YMMV.
@@ximono Interesting. I've actually found the opposite. When I swirl at the end I find I can over extract and the micro fines clog the pores of the paper resulting in a slow drawdown. Try pouring in centre for the last half or quarter of the brew( this is not right or wrong but will result in a even faster drawdown) . But most importantly if you like the way your brews taste that's all that really matters.
@@Wheresthesoul I actually wanted a slower brew, since I was using a relatively course grind. I'm using tabbed Hario filters that are smooth on the inside, so clogging hasn't been an issue. The beans themselves and how much fines they (and the grinder) produce also makes a big difference. There are so many factors involved, it's hard to get a clear picture of what goes on, to be honest. It feels like half science half art. But as you say, the end result is always what matters in the end.
What I find the most interesting about pour overs is that a rule that always seems to apply to one person is completely different from another. There are so many variables that can change why you should do when making a pourover, equipment used, filters, quality of grinder, pouring pace, your recipe not even to mention preference. It's why pourovers are so different from person to person, which can be frustrating but I also find it super cool that people can have so widely different techniques yet still achieve the most important thing; a good cup of coffee
So this thread is exactly the points I try to make in videos like this. So many of these experiences vary by so many different variables, and some that are pretty much impossible to specify. So I think it’s important to know and understand the brewing basics, and use them as you see fit. It’s rare there’s a one size fits all thing in coffee.
I dont understand how you are "controlling" brew time. My brew times change based primarily on grind size, dose size, ratio of water, and to a lesser degree water temp. How are you guys choosing your brew time???
Pro tip: Just got the software update and am now running V60.1.2. Brew times are much better since they fixed the latency issues
I lost the USB that came with it...
Same lol, too bad it wont be coming onto android until the summer though.
Annoyed Hario wont update the V60 to USB-C.
What is this? V60 1.2. USB?
Good tips for beginners and veterans alike!
My tip: journal your coffee journey! Mine is nothing fancy. It's a word doc with my working recipes and their changes in the first page, and a log of all the coffee beans I've tried so far. I'd write if I liked it or not, and if that bean was especially good as a certain kind of coffee (black coffee, iced coffee, espresso, etc) so it's easier to remember what kind of coffee I like (based on origin and process), and what I'd like to repurchase.
I’m a big fan of note taking, and I highly recommend it. I know I’ve covered it in some other videos but that’s a great call. It’s super helpful.
good to see you have indulged yourself into pour over and making content for it, not just espresso! fun to watch as the channel evolves. keep up the good work
Thanks, I always try to put out a variety of content. Some does well, others don’t, but it’s all just an exploration of coffee. Next weeks video is something I’ve never done, curious to see how it’s received!
@@Sprometheus : "Hey guys. Today we will be brewing a V60 using the vegetable stock from James Hoffman's most recent video..."
Hey Spro! Great tips! For me personally (using the V60), I keep the dose for a single cup at 17g mostly. I only change grind size and the amount of water. The Kubomi (you showed at 05:35 min) helped me big time to saturate the coffee bed evenly. I try to keep brew time at around 3:30 minutes, but I had very fine ground doses drawing down in almost 8 minutes (= Extraction of nearly 26%!).
I just got my new grinder today (1Zpresso Q2) which I´m very very happy with after using the Hario Skerton for 4 years.
Glad to hear my recipe helped you! It’s funny, I think I saw another person say the Kubomi really slows down their draw down. That’s one of those funny things about brewing coffee I guess.
Enjoy the new grinder, I’ve heard great things about it!
Easy brewing tips, easy on the budget, great information on brewing delicious coffee, keep it simple, a win win, wonderfully done and super fun to watch.
Thanks Orrin! Those are the goals, glad it landed!
@@Sprometheus your welcome sir, perfect landing
Some great fundamentals that all those still learning should know.
For sure! Thank you my friend!
Thank you, where can one find the cool coffee cup you show in this video?
You’re welcome, those are the Kruve Propel espresso glasses, you can find them here: www.kruveinc.com/products/propel-double-walled-espresso-glasses-with-thin-rim
Thank you for the link 🤣
Great video. Do you have a link to that glass cup? Looks double walled?
Thanks, here is the link to the cups.
www.kruveinc.com/products/propel-double-walled-espresso-glasses-with-thin-rim
@@Sprometheus Thanks MUCH. Their collection of glassware is fantastic. Thanks for sharing.
At first this video got me agitated, but then things leveled off and I took one variable at a time. I find the grind the main variable for changing taste.
Hahaha, I see what you did there.
Spro, totally agree, especially on the preference on taste and flavour. Great reminders.
Great video! Can you shre the name of the " chocolate " tasting coffee that you mentioned towards the last half of your video please? A newbie here and would like to buy a coffee with chocolate and nutty and smooth flavor. Thank you☺️
recently I’ve been thinking of agitation & water temp as a sort of finer adjustment for extraction - for example if I find I’m slightly under extracting a bean, I’ll try the same brew with more agitation/ higher temp before grinding finer. Do you think of it the same way, or are they more independent as variables to you?
They absolutely are! Both can kick up extraction by quite a bit. Personally I brew mostly light to medium coffees so I dive in straight off boil temp wise.
Agitation I feel like is a little trickier because even your water can help agitate. So it’s all about finding they balance for the best extraction.
Can you take a look at TALES COFFE's no bloom recipe? Thanks for the great content!
It’s definitely on my list, I’ll get around to it for sure. Thanks for the reminder and the kind words.
This might be cursing inside the church, but I always agitate my little Melitta Aroma boy coffee brewer, and find that little thing surprisingly good for those one cup / 14g brews.
Totally unrelated, but I saw an older upload of yours with a 02 and a e36 on the wall, so just a shout out from another BMW enthusiast !
Agitation is good no matter the brewing method, so all good with me!
I do love a nice BMW, also Porsches.
Hello i need help with the right setting on the jx-pro for pour over, what is your preference
Thanks for this. I've begun to use the wet RDT method with pretty good results.
I've always had trouble with long brew times and over extraction. No matter what bean I use it still goes incredibly slow (4:30+ for a 18g one cup recipe) even if I use a really course grind (using JX Pro) 😔
Perhaps try higher water temperature? If you are using a light roast, even around 100C or 212F would be just fine. I find higher water temperature drastically decreases the brew time.
Great video dude! One question though, should I grind coarser than usual if I want to brew a larger dose of coffee?
I usually brew single cups on my V60 02 with great tasting results, but when I try brewing for 2 cups I get way bitter coffee. Used the same technique as always (James Hoffmann's) with a 60 g per liter of water ratio. I thought the ratio took care about dosing up or down
Thank you my friend! And yes, your instinct is correct. If you’re using a larger dose it means the water is still getting a good amount of contact time, and bitterness is often a byproduct of over-extraction. So a coarser grind should knock that right out.
Thanks a lot man! I've watched almost every V60 video on UA-cam and couldn't find any that talked about this issue when changing doses (while keeping the same ratio, technique, temperature, etc.)
@@Becachece for sure! Maybe that’s something I should cover in a future video.
@@Sprometheus It would be awesome! Also would like to know your thoughts on the Timemore Chestnut Slim hand grinder and how does it compare to the higher-end hand grinders (like the Comandante, Chestnut X, etc.) I've been thinking about upgrading my Hario Mini Slim Plus but I don't know if I should get the Chestnut Slim or save for a Comandante
@@Becachece If you plan on brewing espresso, then Slim is not an option. For pourovers I would either go with cheapest Timemore (C2 or Slim), or with Comandante/Kinu. Both options would be a significant upgrade over Hario (dump it asap). Slim I think is the best bang for the buck, but higher end grinders will give you more fine tuning options.
Regarding large v60 brews - it's very hard to achieve quality brew with more than 20g doses, I would use immersion (Clever, etc) or switch to batch brew.
do you have any tips on how to adjust/control my brew time? personally it’s a variable i haven’t given enough attention. loved the video btw!
For sure, and thanks for watching!
To start, like I mentioned grind size is a big factor. Finer grind means water flows slower through it, and coarser means faster.
Personally, I like to grind on the coarser side, and if I poured all the brew water in quickly it would just run through very fast, but I like to control the flow rate at which I pour the water in, which slows the brew time a bit.
The filters can also make a difference in the flow as well. Like Cafecs light roast filters collect fines and slows the flow, the medium roast filters speed it up a bit.
Honestly, In your case I would taste the brew and then decide what I need to change based on that. Is there a particular issue you’re trying to resolve in terms of taste?
@@Sprometheus ty for responding! specifically, i’m looking to create clarity in my brew
Very simple and informative video.
Thank you my friend! I appreciate that.
Any opinion which form of agitation is the "best", ie. some people believe that swirling brings the fines down, thus creating a semi-impermeable layer which slows down the draw-down.
I saw a video from James Hoffmann, in which he said “from testing, swirling the dripper creates the best result”. That being said, he did not mention what type of testing was conducted. I’d recommend you watching his ultimate v60 technique video on UA-cam. I don’t use his exact recipe but still some of the stuff he mentioned really helped me creating a better cup of coffee.
Have you tried espresso grind on pour over, Tetsuya did one, would be good to know your opinion.
I haven’t, that sounds intense. Is there a video or something on that? I’ve never heard of it.
Nice tip about brew time, I realized I care way too much about when my brew ends 😂
That was one trap I fell into when I started and it was pretty frustrating, but then I realized what really matters is how it tastes.
I found that when I use the kubomi bloom and agitate with a stirring rod, that it was causing my brew to clog and led to longer brew times. I’ve found much better results just swirling the brewer instead. Is it possible that stirring leads to quicker fine build up in the bottom of the brewer?
Yeah it’s possible it may speed up the fines migration, but I haven’t had that issue. It may depend on the grinder and how many fines it produces.
good post king
Thanks Max, I appreciate you watching and the kind words my friend.
Great tips! I struggle with recognising if something is over or under extracted; I just know I don't like it! Would you be able to articulate that taste perception in a video, maybe even with another food or reproducible taste to lock down the characteristic? I know this is a big ask! I've read other descriptions but find them hard to relate to.
I've seen it recommended to buy tonic water and lemon juice. Tonic water is bitter, lemon is acidic. Many confuse the two, but by tasting tonic water and lemon side by side you can learn to tell the difference.
Thanks, glad you found it helpful.
Tasting over and under extraction is one of those things that can vary from person to person, and tastebud to tastebud. My best advice would be to taste and adjust based on that feedback instead of trying to pinpoint those somewhat vague terms.
If it’s a little sour to your liking maybe fine up the grind a bit as it may need more contact time, and if it’s bitter coarsen it up a bit.
I found Barista Hustle’s article about it to be the most helpful, if you haven’t seen it I’d recommend checking it out.
www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/
@@Sprometheus Yes, I knew it was going to be hard! The difficulty I have is when it's close but not there yet, and so it's just a bit meh and generic. If it's way under extracted I'm fine recognising the insipid sourness; if it's way over, the bitterness is also clear enough.
When it's close to being dialled in, though, I don't know if it needs more extraction to bring out the flavours that appear lacking, or am I getting over extracted bitter flavours that are overpowering and hiding the desirable sweeter fruity ones? Worse still I could be getting an inconsistent extraction and a bit of everything.
In this sort of situation it's a bit of coin toss how I adjust the grind. If I've only got one bag of a particular coffee it's quite easy to use it up before nailing it.
@@ximono That's a good tip for learning the ends of the spectrum of flavours, but it seems harder when it's closer to the dialled in sweet spot but not there yet.
@@ntq1ty Definitely. You can even get both at once if you have a cheap grinder that's all over the place.
The most important factor in all of this is the fact that no two Coffees are ever the same. No two roasts are the same, no two cups, even the people brewing the coffee can change the entire cup with the same recipe.
Taste is the only constant :)
That’s a fact! Understanding brewing principles will only get you so far, knowing that tweaks are often needed is key to success.
Thanks this was helpful! Was hoping you might go a little further into pouring technique. Maybe enough in there for it’s own video? Thanks again!
You’re welcome, and thank you for watching! Do you mean like pouring pace and pattern?
@@Sprometheus yeah, pace, pattern, power (like heavy or light) could call it the three p’s of pouring. Despite having grind, ratio, temp etc dialled in I still get varying results in my cup, some great, some less than great, some borderline bad, figure it must come down to getting the pour itself right and then keeping it consistent, would love to see a video on the subject someday
4:06 - Yup. Personal preference/taste is the most under valued variable. You are the one drinking the coffee; make it the way YOU like it.
A bit irrelevant but I made French Press once in the afternoon.
That was a mistake. I was _agitated_ for a whole week. (May be worth mentioning that I had 300ml to nearly 60g that day)
有推薦電動磨豆機可以磨淺烘焙的咖啡豆嗎 想製作SOE用! 謝謝
Google translate didn't give me any info on what this says, but I hope you enjoyed the video my friend.
@@Sprometheus he’s asking if there’s any recommendations on electric grinder that can grind light roast single origin espresso. Hope that helps 🙌🏼
@@DominicHong ahh thank you!
I’m pretty partial to the Niche at the moment, but as long as you go with a burr grinder you should be pretty well set for drip. Espresso on the other hand requires something a little more adjustable so you can really fine tune.
@@Sprometheus Thank you for your reply. I am an audience from Taiwan and I often watch your videos. It’s great.
Are we talking about changing the brew time just by pour speed in the second part?
Indeed. Spreading out into phases or slowing to match the draw down speed should extend the brew time overall. But remember, in terms of that a little goes a long way.
Thankyou very much for putting together this video.
On the same note in the South part of India there is method of making coffee named filter coffee, it's similar to a pour over method. Kindly google south Indian filter coffee drip maker.
It will also be kind if a video regarding timemore c2 hand grinder can be considered with the different grind settings to get the most of it..
Thankfully.
Hello sir, what usually happen when we taste mettallic taste in our coffee ?
Do you have any videos about decaf for people who loves coffee but can't drink it because of health issues?
Anyone have any tips to using a cloth filter with a v60? Struggling to get a flat bed and nice brew.
Anyone with a recommended recipe or brew time for a 2 cup pourover?? I do a 3:30 pour for 38g of coffee and find my coffee to be a tad bit bitter. Please help.
Bitter is often a taste associated with over extraction, but 3:30 doesn’t seem too long especially for that large of a dose. What are you brewing on?
Swirling the v60 makes the bed flat but it increase the brew time by choking the brew
and tips?
I’ve heard people having the experience both ways, in the end I recommend doing what tastes best. If it chokes up your draw down and over extracts the coffee then I’d avoid it.
Great bro love it 😍
Digging those grubby hands into the coffee at 4:13 is the best. It literally drives me crazy these guys trying to ad or remove one bean with a spoon. You have fingers, don't be so dainty that you thing touching your coffee is bad.
Haha I don’t see any reason not to, especially at home. In a cafe I wouldn’t recommend it.
Good reminders, and also for beginners. (and, dash it, I did not make the first post, haha)
For sure! I appreciate any comment, first or not haha. Thanks for watching.
How get more sweet cofffee in v60?
Another pro tip: don't fall asleep because of the spiraling motion you make when pouring.
The most difficult cup of coffee to make is the one before you've had a cup of coffee. At least for me it's impossible to make a good cup of coffee before I've had a cup of coffee. I call it the coffee paradox. The second cup is the one that counts.
That’s an important factor in the quality of the final cup, and the potential for a mess and hot water burns.
What confuses me, is that most recipes I find give a specific brew time they want you to adhere to, but they don't mention what size cup of coffee it's for. It seems logical to me anyway that if you are making a 250 gm cup of coffee or a 350gr or larger one that the larger cup ought to take longer to brew as it uses more water. But most I've seen only give that one set brewing time.
....one of the things that confuses me as a newbie. I've been at this 3 weeks now. 😊
I really like your videos and super helpfull for me. But I think talking front of coffee bar against couch could be better. That is just my opinion. Thanks for the tips.
Thanks for watching. I live in small apartment and make do with what I have. If I recorded my talking portions by the coffee bar it would be super echoey.
Agitation at the beginning is the best advice but there is no reason to agitate at the end. Also a flat bed is not important especially if 98% of the coffee oils have already been extracted. Agitation towards the end can sometimes highlight the acidity but much of the time just makes the cup more astringent.
Follow your taste buds.
I've noticed that swirling at the end can speed up the drawdown, even if done carefully. Only stirring right after the last pour results in a slower drawdown / longer brew time. At least that's my experience, YMMV.
@@ximono Interesting. I've actually found the opposite. When I swirl at the end I find I can over extract and the micro fines clog the pores of the paper resulting in a slow drawdown. Try pouring in centre for the last half or quarter of the brew( this is not right or wrong but will result in a even faster drawdown) . But most importantly if you like the way your brews taste that's all that really matters.
@@Wheresthesoul I actually wanted a slower brew, since I was using a relatively course grind. I'm using tabbed Hario filters that are smooth on the inside, so clogging hasn't been an issue. The beans themselves and how much fines they (and the grinder) produce also makes a big difference. There are so many factors involved, it's hard to get a clear picture of what goes on, to be honest. It feels like half science half art. But as you say, the end result is always what matters in the end.
What I find the most interesting about pour overs is that a rule that always seems to apply to one person is completely different from another. There are so many variables that can change why you should do when making a pourover, equipment used, filters, quality of grinder, pouring pace, your recipe not even to mention preference. It's why pourovers are so different from person to person, which can be frustrating but I also find it super cool that people can have so widely different techniques yet still achieve the most important thing; a good cup of coffee
So this thread is exactly the points I try to make in videos like this. So many of these experiences vary by so many different variables, and some that are pretty much impossible to specify.
So I think it’s important to know and understand the brewing basics, and use them as you see fit. It’s rare there’s a one size fits all thing in coffee.
The only absolute when it comes to that which is subjective is that no absolute should be applied to that which is subjective.
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Thanks for watching AJ!
@@Sprometheus thank you for great content every week!
@@MrAnd_001 you’re very welcome!
I dont understand how you are "controlling" brew time. My brew times change based primarily on grind size, dose size, ratio of water, and to a lesser degree water temp. How are you guys choosing your brew time???
The speed at which you add water to the slurry.
Agitate is the key. Just like aeropress.
That’s a fact!