The demo section keeps getting better. Love the tones and lighting. It'd be awesome to hear your detailed thoughts in a breakdown video of the differences between pulse pouring and single pour brewing! Great video as always
Hey Vince how are you doing? I just want you to know that your videos were the ones that finally pushed me over to buying a V60 (I've only brewed french press since getting into specialty like a year ago), I like smaller cups so I purposefully looked for a single pour method as I don't think pulse pouring would be all that practical and your technique immediately caught my attention, plus it's like action painting! So I finally got an acrylic 01 V60 a few days ago and despite the many obvious mistakes I make I've been shocked at how surprisingly not bad my cups are, which I think is a testament to your method. But I've been having some challenges due to the size of the 01, and I've noticed that in a lot of your videos you mention that the 01 might be the best pour-over brewer, but I don't think I've seen you use one or talk about the challenges it brings to the table, and I wonder if you could make a video about the 01 specifically (pros and cons, adapting technique, etc...) ? Anyways, sorry for the wall of text, love your vids and you quickly became one of my favorite coffee youtubers. Finally, I just wanted to comment on this video because I love those nails!
Hello MPGDF! Thank you for this comment!!! I'm glad to have influenced your decision to switch over to the v60. Well the single pour is really great for time saving and a good coffee too! It's my go to method even though I think there are some adjustments we could make to make a slightly better coffee. 90% of the time I'm too lazy to even think about it :D Thanks for trying the method! I really appreciate it actually, of all the methods out there you picked this one! Oh I can definitely talk about the 01 more actually. You're right I don't talk much of the challenges hmm. This is a great idea. In fact I'll film it today. If I edit in time it'll be up tonight or tomorrow morning haha. Ohhhh my nails! HAHAHAHAHA That was a one time thing, I thought it was quite interesting too! Just got uncomfortable when it got long :P Being a hand model is tough.
Hey! You’re super welcome! Ahaha thanks! Nice speed right? Next time I’ll work on camera angle to show I poured from higher. As Richard suggested I had some noob mistakes with that >.
My coffees typically behave more like this first pour. The coffees you usually use will barely float or foam at all like in your second pour, I rarely have beans that dense & heavy. I like how this method brews a very light, tea-like coffee with pleasant acidity without the harsh sourness or astringency of other methods, though I need to work with this more to bring out the coffee's unique notes. It seems to come out a little generic sometimes, I occasionally get a great result but it's random
I think it’s just practice. If it behaves more like the first pour you want a slightly lower water temperature. That’ll help you get a nice sweetness. If you’re finding the texture to be lighter then just stick with roughly a 1:15 if you’re looking for a heavier one I would suggest a 1:13!
I think if you could have another camera from the side to take the shot when you pouring how the coffee move inside the dripper. Especially different techniques could lead to different movement.
No worries! Let us know how you like it! If you have questions feel free to reach out and send pictures to our Instagram so we could help troubleshoot some of your questions!
Hey Vince, I have try your pour technique and the result is great, tasty and good after taste but at the end coffee bed is not like dome shape but its in the V shape with coffee stuck on side, what the reason is I cannt make the dome shape at the end ? Thank you
Hey! That’s generally because it is draining. A little bit quicker then it’s being extracted. When the coffees are extracting more the beans tend to sink and become less stuck to the walls. If you aren’t starting off slow try going a bit slower, if not do the flush finish at the end where you pour down the edges to flush the grinds back into the middle. When you give it a stir you should get the little dome at the end!
I've been loving the sweet creamy coffee from your single pour technique! I had a hard time reaching my target brew volume and target time though because I was working with a gassy coffee and an 01 filter :( I had to stop the single pour and pulse at the end because the water wouldn't fit LOL. Should I just grind coarser and agitate more instead so that I still hit the 2min mark? I prefer the brew time not exceeding 2 minutes. Would love to hear your thoughts!
How many grams of coffee/water did he use? My V60 is a plastic 02, would an 01 be better suited for this technique? Is metal preferred? I really want to practice this with as close to an exact replication as possible. Thank you.
Hey! So plastic I think according to many other world champs has the best heat retention. I just think the metals looks the best :P. 02 is the standard, but 01 potentially makes a better coffee since you’re pouring much closer to the coffee bed. Depends on the density of the brew you’re looking for. My ratios currently are 1:13 - for most of my customers I do 20g beans to 260g water. Myself though I drink a 17g beans to 220g water! (This is better on the 01). Just using less water in the 01 makes my favourite flavours
It depends! Naturals tend to sink faster, higher acidity coffees tend to sink faster, lower acidity or darker roasts have more gases. So darker roasts have more gasses Certain countries coffees have more gases Certain processing types (like honey) tend to be gassy too!
I cannot express the amount of time I've spent watching your videos again and again, they are gr8 4 real. Congrats! Quick question for u guys: you mention the "tap" at the end of the process. Is that necessary? Why? When should I do it? Also, if I had a medium roast Colombian washed coffee, with a decent amount of gas:should I pour slower, with about 89/90°C for water temperature and a normal stir (similar to the one you did with that nice looking Honduras)? What is the best time interval recommended? 1:40 to 2min? One last thing (sorry haha so many Q's): so the more gas a coffee has, the more turbulent it will be in the coffee bed and the less dense they will be, thus provoking grounds to float more and take more time to go back down and settle in the coffee bed, so the faster it will be for water to drain due to the lack of resistance? So should we stirr faster? In the video you mention it the oder way round, if I'm not mistaken. Less gassy coffees are expected to be stirred more, Wich I adjudicate not only for extraction p(o)urposes but also to prevent it from drowning to the bottom. My conclusion therefore, is that, even for diverse reasons, both coffees should vebe vigorously stirred, just that the less gassier coffees must be stirred for longer. Sorry for the technical stuff, I hope it was somewhat of a clear text! You guys are great, and deserve to be watched by James Hoffman and reviewed in my upcoming yt channel! Hope to meet you guys someday. Cheers!
Thank you for your support! 。 So the tap at the end is just to pack the grinds a touch. The more times you pack the longer it takes for the water to pass through and extract. Can pack more for gassier coffees. 。 So the more gas it has the slower you want to pour. But it’s actually a denser coffee which is why it takes longer to extract. Hence it floating up more it’s because it’s resisting the water from extracting. 。 The stir depends on your flow generally the lighter it is the less I stir now. The darker sometimes it takes more effort to extract the last little bit of flavour. 。 Hope this clarifies everything !!
@@TALESCOFFEE thank you so much! I'll try all those things! If you don't bother, I would like to share some things I would like to see in your content. - a chart written to troubleshooting problems:) as an example, a paper that states "if you have darker roasts close to roast date, you would like to pour water slowly, and stir vigorously" and so with other coffees, so that anyone can easily reproduce your recipe and get good results:) - also, I would love to watch a video of you explaining your wild pour over ideas with a v60 and a filter pre-cutted in a confetti type of size, so you can see the effects of pouring faster, slower, higher, outwardly and stirring. Even though it wouldn't probably drain at the same speed, that wouldn't be the goal of the video:) I assure you it will be great for you and your followers, it's a nice, replicable and thought-provoking experiment, since it shows what happens in the slurry. By doing this you could show what "faster draining" or "gassier" coffees mean extraction-wise. Hope to see more content of you guys! Keep on grinding those ideas!
Thank you for the feedback! I’ve been thinking heavily about the confetti method myself. I’m looking for a glass dripper with the flow thing at the bottom instead maybe AHHAA I’ll see what we end up with. Or I might just animate things cause why not. The chart sounds like a good idea maybe I’ll post a guide up on my website. Gotta get that restarted again 😂
Hey-hey! What I was really looking forward in this video aswell is the rotation of the pour. Like you mentioned in the Top 5 videos that you rotate clockwise (and how that translates to the way of folding) there was no mention of the whys. Ever since I was doing pour overs, I was pouring counter-clockwise (and doing the folding unconsciously right, haha), but I really saw both of the ways in videos and also in cafés too. What I also notice is that regardless the way of pouring, the water always rotates clockwise. So are there any recommendations there? Thanks :)
Hey-hey! Ah if you’re using the v60 mostly then it’s because the design of the device drives the water clockwise. I just follow the direction a bit more. As for rotation it’s based on like the speed of the spin and the direction you pour from/type of stirring. Everything can be done counter clockwise though I just prefer clockwise since that’s my natural instinct. The faster your coffee is rotating the more suspended it will be. So be aware of draw times, especially since you need to stir much more aggressively to hit the high spin rates. This allows for a longer draw time and a richer texture. If you pour extremely slowly you get a denser coffee though.
@@TALESCOFFEE Thanks for the broad explanation. Really appreciate it :) Today I tried 5 consecutive pours (talk about overcaffeination much, huh?) and indeed noticed what you just described. I had really quick drawdown times after the stirring. So I guess I just have to be more agressive with the stir, to slow it down a bit more. I tried pushing the grinds a lot finer, but I guess the stirring technique just gives a lot more playroom here, because going waaay finer didn't have as great of an effect than doing the stirrs properly. Unlike the traditional techniques, where you really have to be precise with the grind size, cause otherwise you are stalling the brew, especially with the Ethiopian/Kenyan single origins.
Hey! Ahaha. That’s super over caffeinated then :P. If you’re having super quick draws even wirh a lot of stirring you should try pouring a little slower. It’ll help you with the stirring, what kind of brew size are you doing? Generally we suggest at least 16g beans up to a max of 25g beans :3
@@TALESCOFFEE I tried 16g of both coffees, aiming for 250g of total brew weight. Since then I gave it a few tries and it really is all about the stirring. I have to go just a touch finer than my usual (single dose) V60 recipe, and the drawdown was just perfect at 1:55-2:00 for the Kenyan. Really appreciate the responses and help :)
@@WarLock0722 Hey! I'm super glad it worked out for you! WOOOO, yeah it's all about fine tuning it. I take this method and use it on all the beans, but i pour or stir differently depending on what it is I wish to achieve and what I want it to taste like. There are certain parameters I aim for but it's just fine tuning after! Super glad you got a great brew out with the Kenyan!! After that, it's on to the next one! :P
Ah do not worry I would use the quicker sinking one! Because older coffees tend to have less darkness to it you can use a higher water temperature! Like 93/94!
Yups! Thanks guys for all the great questions and answers. It seems to be a very frequent question for larger batch sizes so the video releasing next will be on the bypass to show you how to do a larger brew while retaining a similar method to this!
YES! Depends how shaky you are but if you've got slightly more shaky hands then you can try the hario switch. That would mitigate most of your issues!! IF you still insist on brewing on the v60, I don't have the steadiest hands either. Just try to get to the edge as much as you can. Don't move too fast around in circles you can stick to a slow pace and still be wobbly and have a great coffee!
Hi Vincent! Tell me pls, why after the swirling speed of dripping is slow down up to 3 times? Unfortunately wirth swirl method I cut up to 2:10 and without 1:35. Is really need this move at the end of the brewing and how it impacts on a drink?
Swirling like lifting the dripper and moving it around to create the swirl? When you pick up and put down the dripper during the brew it causes the coffees to sink which is just killing the coffee flow. You could say it could be the fastest way to evenly agitate but I feel the control isn’t necessarily there. I personally don’t like the swirling method at all, it causes sinking but doesn’t have a good purpose.
@@TALESCOFFEE Thx for the answer but not at all =) I mean when you pour last millilitres of water then take the stick (like for asian food) and mixing around the dripper. Mine water flow is slow down. That's what I mean when said «swirl». Thx for the content and open Soul with smile face)
Oh! Like my stir! Hmm. Maybe you are stirring for too long! It can if you’re stir too long, my stirs are very quick actually! Remember stirring is for guiding the water into a direction and speed is to help the coffee grinds float for longer!
As foe the impact I think with the guide it helps us extract the last little bit of flavour, but the suspending allows us to have a stronger pour without over extracting what sank! And no worries, we’re always looking to share information!
Darkness is like I guess a term I use for earthier flavours. Generally speaking ones like chocolate or roasted nuts when it’s hot it’s just “dark” try to keep it simple for even the new viewers! 🙌🏼
Hi Benny Once again it's nice to see you leave a comment to help us with our UA-cam algorithm. If you aren't inspired by brewing techniques or chats about them you aren't forced to watch any coffee related channels. If you like to make your coffee in a simple manner you can do that too. Here on our UA-cam we try to create content that is either funny or inspiring. If this doesn't inspire you then you do not need to watch our channel even though it does support us :) Have a nice day.
by far this is becoming my favorite tek. the consistency of results is what sold it to me. no more 'bad surprise' with a longer brew time
YEEE super glad to hear this!
Amazing! Love the results I get from this technique, only wish there was one for brewing 2 cups as well 😅
Ahaha as always we suggest brewing for one at a time. This reminds me maybe I’ll do one next week for bypasses! That should be the 2 cup video :P
The demo section keeps getting better. Love the tones and lighting. It'd be awesome to hear your detailed thoughts in a breakdown video of the differences between pulse pouring and single pour brewing! Great video as always
Oooo okay! Thank you for that! I can definitely do a pulse pour video soon!
Auuuuu nice explanaition!
Hey Vince how are you doing? I just want you to know that your videos were the ones that finally pushed me over to buying a V60 (I've only brewed french press since getting into specialty like a year ago), I like smaller cups so I purposefully looked for a single pour method as I don't think pulse pouring would be all that practical and your technique immediately caught my attention, plus it's like action painting! So I finally got an acrylic 01 V60 a few days ago and despite the many obvious mistakes I make I've been shocked at how surprisingly not bad my cups are, which I think is a testament to your method. But I've been having some challenges due to the size of the 01, and I've noticed that in a lot of your videos you mention that the 01 might be the best pour-over brewer, but I don't think I've seen you use one or talk about the challenges it brings to the table, and I wonder if you could make a video about the 01 specifically (pros and cons, adapting technique, etc...) ? Anyways, sorry for the wall of text, love your vids and you quickly became one of my favorite coffee youtubers. Finally, I just wanted to comment on this video because I love those nails!
Hello MPGDF! Thank you for this comment!!! I'm glad to have influenced your decision to switch over to the v60.
Well the single pour is really great for time saving and a good coffee too! It's my go to method even though I think there are some adjustments we could make to make a slightly better coffee. 90% of the time I'm too lazy to even think about it :D
Thanks for trying the method! I really appreciate it actually, of all the methods out there you picked this one!
Oh I can definitely talk about the 01 more actually. You're right I don't talk much of the challenges hmm. This is a great idea. In fact I'll film it today. If I edit in time it'll be up tonight or tomorrow morning haha.
Ohhhh my nails! HAHAHAHAHA That was a one time thing, I thought it was quite interesting too! Just got uncomfortable when it got long :P Being a hand model is tough.
learnt a lot from this vid thanks again V! Also, you absolutely nailed the flow on the second pour :D
Hey!
You’re super welcome! Ahaha thanks! Nice speed right? Next time I’ll work on camera angle to show I poured from higher. As Richard suggested I had some noob mistakes with that >.
Very interesting and helpful! Thanks!
You’re welcome! Glad you enjoyed the information!
Blooming phase is very important
Right on man! Killer coffee!
Thank you!
My coffees typically behave more like this first pour. The coffees you usually use will barely float or foam at all like in your second pour, I rarely have beans that dense & heavy. I like how this method brews a very light, tea-like coffee with pleasant acidity without the harsh sourness or astringency of other methods, though I need to work with this more to bring out the coffee's unique notes. It seems to come out a little generic sometimes, I occasionally get a great result but it's random
I think it’s just practice. If it behaves more like the first pour you want a slightly lower water temperature. That’ll help you get a nice sweetness. If you’re finding the texture to be lighter then just stick with roughly a 1:15 if you’re looking for a heavier one I would suggest a 1:13!
love the demo vince :)
Yaaaas you’re welcome!
hmmm, why did you server had water already, while you started pouring?
I think if you could have another camera from the side to take the shot when you pouring how the coffee move inside the dripper. Especially different techniques could lead to different movement.
will dooooo yeah we’re thinking of different angles and everything as well
Great video! Will try it, but was wondering which ratio's you typically use?
Currently I am doing mostly 1:13, I really love the texture from that ratio!
@@TALESCOFFEE thanks! Will definitely give it a try, much appreciate your answer :)
No worries! Let us know how you like it! If you have questions feel free to reach out and send pictures to our Instagram so we could help troubleshoot some of your questions!
Hey Vince,
I have try your pour technique and the result is great, tasty and good after taste but at the end coffee bed is not like dome shape but its in the V shape with coffee stuck on side,
what the reason is I cannt make the dome shape at the end ?
Thank you
Hey! That’s generally because it is draining. A little bit quicker then it’s being extracted. When the coffees are extracting more the beans tend to sink and become less stuck to the walls. If you aren’t starting off slow try going a bit slower, if not do the flush finish at the end where you pour down the edges to flush the grinds back into the middle. When you give it a stir you should get the little dome at the end!
I've been loving the sweet creamy coffee from your single pour technique! I had a hard time reaching my target brew volume and target time though because I was working with a gassy coffee and an 01 filter :( I had to stop the single pour and pulse at the end because the water wouldn't fit LOL. Should I just grind coarser and agitate more instead so that I still hit the 2min mark? I prefer the brew time not exceeding 2 minutes. Would love to hear your thoughts!
How many grams of coffee/water did he use? My V60 is a plastic 02, would an 01 be better suited for this technique? Is metal preferred? I really want to practice this with as close to an exact replication as possible. Thank you.
Hey!
So plastic I think according to many other world champs has the best heat retention. I just think the metals looks the best :P. 02 is the standard, but 01 potentially makes a better coffee since you’re pouring much closer to the coffee bed. Depends on the density of the brew you’re looking for. My ratios currently are 1:13 - for most of my customers I do 20g beans to 260g water. Myself though I drink a 17g beans to 220g water! (This is better on the 01). Just using less water in the 01 makes my favourite flavours
Are the higher gases due to the processing or due to region of the beans? Gotta try this out!
It depends! Naturals tend to sink faster, higher acidity coffees tend to sink faster, lower acidity or darker roasts have more gases.
So darker roasts have more gasses
Certain countries coffees have more gases
Certain processing types (like honey) tend to be gassy too!
rinse water still in sever on first one. It gave me an anxiety
AHAHAHAHA yeah. We saw that too but forgot, ahaha too many things to manage when new to filming 🤦🏻♂️ will clean up the act next time ahahaha
I cannot express the amount of time I've spent watching your videos again and again, they are gr8 4 real. Congrats!
Quick question for u guys: you mention the "tap" at the end of the process. Is that necessary? Why? When should I do it?
Also, if I had a medium roast Colombian washed coffee, with a decent amount of gas:should I pour slower, with about 89/90°C for water temperature and a normal stir (similar to the one you did with that nice looking Honduras)? What is the best time interval recommended? 1:40 to 2min?
One last thing (sorry haha so many Q's): so the more gas a coffee has, the more turbulent it will be in the coffee bed and the less dense they will be, thus provoking grounds to float more and take more time to go back down and settle in the coffee bed, so the faster it will be for water to drain due to the lack of resistance? So should we stirr faster?
In the video you mention it the oder way round, if I'm not mistaken. Less gassy coffees are expected to be stirred more, Wich I adjudicate not only for extraction p(o)urposes but also to prevent it from drowning to the bottom. My conclusion therefore, is that, even for diverse reasons, both coffees should vebe vigorously stirred, just that the less gassier coffees must be stirred for longer.
Sorry for the technical stuff, I hope it was somewhat of a clear text! You guys are great, and deserve to be watched by James Hoffman and reviewed in my upcoming yt channel! Hope to meet you guys someday. Cheers!
Thank you for your support!
。
So the tap at the end is just to pack the grinds a touch. The more times you pack the longer it takes for the water to pass through and extract. Can pack more for gassier coffees.
。
So the more gas it has the slower you want to pour. But it’s actually a denser coffee which is why it takes longer to extract. Hence it floating up more it’s because it’s resisting the water from extracting.
。
The stir depends on your flow generally the lighter it is the less I stir now. The darker sometimes it takes more effort to extract the last little bit of flavour.
。
Hope this clarifies everything !!
@@TALESCOFFEE thank you so much! I'll try all those things!
If you don't bother, I would like to share some things I would like to see in your content.
- a chart written to troubleshooting problems:) as an example, a paper that states "if you have darker roasts close to roast date, you would like to pour water slowly, and stir vigorously" and so with other coffees, so that anyone can easily reproduce your recipe and get good results:)
- also, I would love to watch a video of you explaining your wild pour over ideas with a v60 and a filter pre-cutted in a confetti type of size, so you can see the effects of pouring faster, slower, higher, outwardly and stirring. Even though it wouldn't probably drain at the same speed, that wouldn't be the goal of the video:) I assure you it will be great for you and your followers, it's a nice, replicable and thought-provoking experiment, since it shows what happens in the slurry. By doing this you could show what "faster draining" or "gassier" coffees mean extraction-wise.
Hope to see more content of you guys! Keep on grinding those ideas!
Thank you for the feedback!
I’ve been thinking heavily about the confetti method myself. I’m looking for a glass dripper with the flow thing at the bottom instead maybe AHHAA I’ll see what we end up with.
Or I might just animate things cause why not.
The chart sounds like a good idea maybe I’ll post a guide up on my website. Gotta get that restarted again 😂
@@TALESCOFFEE haha totally! Good ideas you have (Yoda style phrase) keep em coming!
Hey-hey! What I was really looking forward in this video aswell is the rotation of the pour. Like you mentioned in the Top 5 videos that you rotate clockwise (and how that translates to the way of folding) there was no mention of the whys. Ever since I was doing pour overs, I was pouring counter-clockwise (and doing the folding unconsciously right, haha), but I really saw both of the ways in videos and also in cafés too. What I also notice is that regardless the way of pouring, the water always rotates clockwise. So are there any recommendations there? Thanks :)
Hey-hey!
Ah if you’re using the v60 mostly then it’s because the design of the device drives the water clockwise. I just follow the direction a bit more. As for rotation it’s based on like the speed of the spin and the direction you pour from/type of stirring. Everything can be done counter clockwise though I just prefer clockwise since that’s my natural instinct.
The faster your coffee is rotating the more suspended it will be. So be aware of draw times, especially since you need to stir much more aggressively to hit the high spin rates. This allows for a longer draw time and a richer texture. If you pour extremely slowly you get a denser coffee though.
@@TALESCOFFEE Thanks for the broad explanation. Really appreciate it :)
Today I tried 5 consecutive pours (talk about overcaffeination much, huh?) and indeed noticed what you just described. I had really quick drawdown times after the stirring. So I guess I just have to be more agressive with the stir, to slow it down a bit more. I tried pushing the grinds a lot finer, but I guess the stirring technique just gives a lot more playroom here, because going waaay finer didn't have as great of an effect than doing the stirrs properly. Unlike the traditional techniques, where you really have to be precise with the grind size, cause otherwise you are stalling the brew, especially with the Ethiopian/Kenyan single origins.
Hey! Ahaha. That’s super over caffeinated then :P. If you’re having super quick draws even wirh a lot of stirring you should try pouring a little slower. It’ll help you with the stirring, what kind of brew size are you doing? Generally we suggest at least 16g beans up to a max of 25g beans :3
@@TALESCOFFEE I tried 16g of both coffees, aiming for 250g of total brew weight. Since then I gave it a few tries and it really is all about the stirring. I have to go just a touch finer than my usual (single dose) V60 recipe, and the drawdown was just perfect at 1:55-2:00 for the Kenyan. Really appreciate the responses and help :)
@@WarLock0722 Hey! I'm super glad it worked out for you! WOOOO, yeah it's all about fine tuning it. I take this method and use it on all the beans, but i pour or stir differently depending on what it is I wish to achieve and what I want it to taste like. There are certain parameters I aim for but it's just fine tuning after!
Super glad you got a great brew out with the Kenyan!! After that, it's on to the next one! :P
Which technique do I use when the coffee is a little bit older and doesnt have that many gases anymore?
Ah do not worry I would use the quicker sinking one! Because older coffees tend to have less darkness to it you can use a higher water temperature! Like 93/94!
@@TALESCOFFEE Thanks. Great video by the way!
Thank you!
My V60 is an 02 size. I usually brew 30g of coffee with 500g of water. Is this technique compatible with that recipe?
Hardly, but you can do it.
I believe so. I use 30g with 450g water and used this technique.
Yups!
Thanks guys for all the great questions and answers. It seems to be a very frequent question for larger batch sizes so the video releasing next will be on the bypass to show you how to do a larger brew while retaining a similar method to this!
I enjoy watching all of your videos. For this one, I am assuming the same technique can be applied to Origami, too...is that correct?
Yups! All pourovers! I even follow the pouring for the kalita when I use it ^^
Any suggestions for someone that has shaky hands?
YES! Depends how shaky you are but if you've got slightly more shaky hands then you can try the hario switch. That would mitigate most of your issues!!
IF you still insist on brewing on the v60, I don't have the steadiest hands either. Just try to get to the edge as much as you can. Don't move too fast around in circles you can stick to a slow pace and still be wobbly and have a great coffee!
What is you grandsizw of this Sir.
My grind size? Generally I don’t change too much it’s a medium fine which I think is around 350-400microns!
Hi Vincent! Tell me pls, why after the swirling speed of dripping is slow down up to 3 times? Unfortunately wirth swirl method I cut up to 2:10 and without 1:35. Is really need this move at the end of the brewing and how it impacts on a drink?
Swirling like lifting the dripper and moving it around to create the swirl? When you pick up and put down the dripper during the brew it causes the coffees to sink which is just killing the coffee flow. You could say it could be the fastest way to evenly agitate but I feel the control isn’t necessarily there. I personally don’t like the swirling method at all, it causes sinking but doesn’t have a good purpose.
@@TALESCOFFEE Thx for the answer but not at all =) I mean when you pour last millilitres of water then take the stick (like for asian food) and mixing around the dripper. Mine water flow is slow down. That's what I mean when said «swirl». Thx for the content and open Soul with smile face)
Oh! Like my stir! Hmm. Maybe you are stirring for too long! It can if you’re stir too long, my stirs are very quick actually! Remember stirring is for guiding the water into a direction and speed is to help the coffee grinds float for longer!
As foe the impact I think with the guide it helps us extract the last little bit of flavour, but the suspending allows us to have a stronger pour without over extracting what sank!
And no worries, we’re always looking to share information!
Your videos are quite helpful. Um…darkerness?
Darkness is like I guess a term I use for earthier flavours. Generally speaking ones like chocolate or roasted nuts when it’s hot it’s just “dark” try to keep it simple for even the new viewers! 🙌🏼
You’re doing well. I’ve enjoyed your videos, and following your single pour method has greatly improved my pour overs
This guy is so full of BS. Just do it however you want. This isn't rocket science.
Hi Benny
Once again it's nice to see you leave a comment to help us with our UA-cam algorithm. If you aren't inspired by brewing techniques or chats about them you aren't forced to watch any coffee related channels. If you like to make your coffee in a simple manner you can do that too.
Here on our UA-cam we try to create content that is either funny or inspiring. If this doesn't inspire you then you do not need to watch our channel even though it does support us :)
Have a nice day.