🎉🎉UPDATE 3: WE WON the Sprudgie award! Thank you for all the support. UPDATE 2: This video has been nominated for a Sprudgie award under the "Coffee Video/Film" category! Please give us a VOTE if you enjoyed it by following the link sprudge.com/vote. UPDATE: This is insane! We excepted a handful of "I'm So Poured" comments but you amazing people having flooded the comments section! Thank you for watching through and all the support. This is what drives us to makes these videos. ❤ We're super excited about this one and we hope you enjoy it! If you find it useful then spread the love and share this with anyone who loves pour-overs! Also, we share all our recipes and infographics over on Instagram (instagram.com/aramsecoffee/ ) in case you're interested. THINGS WE MISSED & CORRECTIONS: 1. Partial Circle Pours: This is when you spiral outwards but don't go all the way to the walls of the brewer. This can get you results that are somewhere in between circle and center pours and are very useful if one or the other isn't quite doing it for you. 2. The velocity of a vertical stream of water is independent and unaffected by a horizontal force applied to it. What I meant to say is that the horizontal force, if too strong, will change angle at which the stream hits the water above the bed which means it has a longer distance to travel before it hits the coffee bed. Also, the horizontal motion shortens the break up length. Both of these things result in lower agitation. 3. I had a fascinating conversation with Jonathan Gagne this morning and here's what he had to say about fines, over extraction and astringency based on his more recent experiments and research -- "I have also come to believe that fines never really over extract because they give out everything soluble almost instantly when they come in contact with water. What I think happens is that poorly soluble compounds that taste bad stick to them (and other particles) and you can end up dislodging those and getting them in the brew if you agitate too much. It's almost more a problem in filtration than extraction". This opens an entirely new way of thinking about what's going on in the slurry and is what makes coffee so damn interesting!
@@formulakitten9909hello, That is an interesting comment you posted. Would you mind telling me more about the extraction of hash and how it works? I moved to a country where thc is super against the law. I miss the green. Thank you in advance for your kind reply.
@@formulakitten9909also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years
@formulakitten9909 also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years@@formulakitten9909
Wonderfully geeky without being pretentious or boring (and not pourly explained!) I'm an aeropresser on the daily basis but still use my pourovers from time to time. I would 100% buy an infographic poster if you made one where you explain this in super simple terms like you did at the end of the video: Pour this way = more acidic, this way = sweeter etc.
This literally answered every struggle I’ve run into with my pours. I’ve looked for a comprehensive pour video like this several times but this is by far the best and the visual representations are super helpful.
I'm so poured! I could watch another 20 mins. I'd love a follow up video with a few examples of how to use the theory (more like an extension of the last segment).
This is the first video of yours I've seen, and I absolutely loved it. I can tell a great coffee video when it makes me want to immediately brew some coffee! Your style seems like a perfect balance between Lance's enthusiasm and James's clarity. I'm so poured!
I’m so poured and I love everything about this video! It’s highly informative, humorous, and has science and coffee. All my favorite things in one place. Thank you for creating this video, and I would love an osmotic flow one!
I’m so poured! Maybe your best video yet, and that’s a high bar. I’ve been playing with my pour technique over the past couple of weeks, and it’s really helped me to get closer to my ideal cup of coffee. Great timing on this video!
I'm so poured! We've played with osmotic flow at our coffee shop, Tavo, but couldn't quite nail it with any of the coffees we tried. We would love to see a focused video on the technique.
I’m so poured. Great, and awesome how you made it subjective and we we can too. You left a pouring method out the flower pour. Essentially a combo of round and centre pours making petals of a flower.
Thanks! I'm so poured! I have come to learn different pouring techniques using different drippers. Over time I have changed the way I pour and at present my first go to method is: 1. bloom in a slow circle, 2. combo of center and slow circle 3. three pours combo of bobbing and center 4. let it draw down. To fine tune I tweak with temperature or grind finer. Or agitate less with longer lower center pours. With medium roasts I use the osmotic flow. I had the privilege to take a masterclass from the Cafec founder himself on how to brew with the osmotic flow technique. I have come to brew very balanced cups with that technique but it does take some trial and error to master it.
Most of us drink coffee. You drink, eat, sleep and breathe coffee! I don't think I'll ever be as festidious about coffee as you but I'm still very glad that people like you exist!
Enjoyed this, and I have come to some of the same conclusions. What are your thoughts on swirling to level the bed at the end of the brew? I realize it would promote fines migration, but the leveling of the bed would lessen uneven extraction.
Swirls, stirs, wiggles, prods and more have been reserved for another video. Haha. Things get too complicated when dealing with too many variables at once so we had to really stop ourselves going outside of just pouring in this video. It would have also made the video like and hour long. But non-pour agitation is a whole other rabbit hole that we’re already tinkering with.
TDS is a water industry (your local municipal water authority uses it) measurement that shows how hard your water is, or in other words; how many minerals are dissolved into it. TSS measures the suspended solids in your water suspended solids like coffee or tea. Coffee does not make your water hard so you don't want to use TDS as a measurement. You want to find out how many suspended solids or TSS you have.
I’m So Poured. It’s my second time watching this and surely wouldn’t be the last time. Another “this explains it all” video for years to come. Thanks for the hard work!
This is awesome and really helped me with learning on pourover. Switching to a finishing with a tall centre pour really helped my punch into the bed and get my drawdown time to shorten, game changer for light roasts where I'm struggling a little to balance extraction and acidity. Thanks a ton for the content.
I struggled lately that my coffee had become worse over time somehow, and I didnt understand exactly why. I am so happy I found this video that might explain why I have been struggling and how I can make resolve it!
I'm so poured! This video is so amazing, it's actually a game changer for me. I am currently brewing a Kenyan coffee with a lot of fines, and I was frustrated with the slow draw down, even grinding ridiculously coarse, and the mediocre brew I was getting. I had never even considered using center pours, which I had dismissed outright as an apparently dumb way to pour. The discussion on using center pours to reduce fines migration completely blew my mind. And sure enough, in my next brew, grinding finer and using center pours for all but the bloom, I suddenly got a proper draw-down time and lo and behold, one of the best cups of coffee I have tasted, ever. Wow! I have been stuck in a rut because Hoffman's recipes made it so easy to get a good cup of coffee and I didn't have to think, and I wasn't learning anything. This video has me excited to go off-recipe and try different things to get not just a good cup, but an amazing cup. It's shown me that this is possible. This changes everything. Holy crap! What a video.
Thank you! I learned a lot from this video. I have a better understanding of agitation and pour patterns. I look forward to trying some of the techniques.
I've been searching for videos on the more detailed review on the science and impacts of the different pouring styles and its impact. This is exactly what I was looking for.
Returned to this video several months later. It was too much at the time, but as I have gained experience, it has been extraordinarily helpful. Sincerely believe this is the best video for pourover knowledge that exists.
Never gone so fast from watching a video to supporting on Patreon. Excellent work in explaining a complex and often overlooked subject so concisely yet thoroughly. Oh and I'm so poured!
I'm so poured but Aeropressed. Saw this video yesterday and today in my Aeropress morning cup poured more gently and did not stirr as much and what a difference. A more textured and rich cup. Thanks för a very good explanation, even if a recognise the need of whatching it a few times to fully grasp the details of it.
By the way huge thanks! That's gonna solve my issues with a certain roastery that I love in cupping but I always get long brew times and muted acidity in a V60.
I’m so poured! I normally don’t comment on youtube video but I really want you to know that I appreciate your effort in testing and making the video. It motivates me to step out of my comfort zone and experiment more as I was overwhelmed by all variables and did not know exactly what to do prior to this video.
I use a Melitta Coffee drip machine. I tend to switch coffeebrand or roast if the result isn't fitting my taste profile. Works like a charme for me so far. Never thought the machines drip system could change the result this much.
I’m so poured! After I watched this I brewed up the finest cup of coffee I’ve ever made, and it was legitimately life changing. I’ve been chasing this for so long and didn’t know what was missing, and now I do. Thanks so much.
Just wanting to refine my coffee making. Watched a bunch of creators, then you popped up. Jackpot - found my guy! Just the right blend of unpretentious knowledge and humor. Love your style! .. and, I'm so poured.
I am so glad there is finally a comprehensive video on pouring that i can reference back to. Over the last couple of years in my coffee journey I realized how important the pour is. I feel like most recepies often just briefly mention but never emphasize its impact.
Your content is just a synonym for Quality!!! This has opened my eyes a LOT!! The visuals have helped so much! I'll honestly be watching this again and next time taking notes :D P.S. - I'm so poured (love this haha) P.S. 2 - I believe I've found the Goldilocks zone without really realizing it. In terms of recipe that is. It was in one of the previous Standart magazine issues - 15/250g coffee:water; divided into 5 pours as follows - 1st is circular bloom pour; wait 50secs; the next 4 pours are continues but changing the way you pour every 50grams. You start with circular, then center, circular and you end with center pour. I've been using this on all my brewers (Orea, V60 and Chemex) and the results are super clean and sweet (I also such as describing how coffee tastes :D). Worth a try!
This is definitely the best-presented video about the myriad different parameters of pourover coffee I've seen. I've actually been struggling a lot recently with dense-washed Ethiopian coffees and there's been a lot of banging my head against the wall with the numerous factors involved. Especially with how I should actually be pouring the coffee; one thing that I particularly noticed that I've been doing that's mentioned in the video is pouring on the paper which might be why my drawdowns have been stalling so much! I also found the beach sand in water demonstration especially helpful on deciding what height I should be pouring my coffee and so I'm excited to further try and experiment (hopefully successfully lol) on my pouring methods. That's enough yapping for me and thanks again. I'm So Poured :)
This is brilliant! You've completed flipped the way I look at my pour overs! Until now I'd overlooked the importance of the pour on the draw time and cup balance. Thank you!
I'm so poured. Thanks for putting this all together. I appreciate the jokes, as coffee is damn interesting and sometimes really hard once you learn more, and bringing back more joy is always welcome.
I’m so not bored. Are you kidding? I’ve been wondering a lot about my pouring in last few months. My results have been very inconsistent. But I haven’t had time to experiment. This is a huge help. Thank you! (And love your humor.)
I'm so poured. Thanks for this - I like that you ended up with a simple, practical comparison to illustrate an area that could get very complicated very quickly. I'll be having a play with some of this soon...
Thanks for mentioning washed Ethiopian, that's exactly what I've come up with during my endless attempts to perfect the cup. Especially that I'm using the no-bypass Hario cone
I'm so poured! First, this video blew my mind, I've been looking for more info on pouring methods and their impacts for a long time. Second, I love the humor, it's worked in perfectly with the knowledge. I hope you have some merch. As a desi living in the west, I'd love to have a t-shirt that says "aramse" coffee (or some variation of that). In any case, wonderful video, thank you again. I'm subscribed and looking forward to your next one.
I am so poured, new to the channel but refreshing to see someone take foundational scientific principles and translate them to usable techniques for in-the-cup results.
Just a couple weeks before this video dropped, I realized some of these principles by accident. I had been grinding coarser and coarser to try to reduce my brew times and prevent stalling (they had been 5+ min for 45 g) but didn’t realize how much flavor I was missing out on until I accidentally left my grinder on a much finer setting and didn’t want to waste the coffee and just decided - okay I’ll just center pour and do it in 2-3 pours and cross my fingers. To my surprise and benefit, my brew time at the finer grind was quicker with the center pour and fewer total pours (3-4 min) and my coffee tasted sweeter and had the right amount of bitterness. I surmised that my grinder was just more consistent in terms of particle distribution at the finer setting and that pouring differently allowed me to reduce fines migration, thereby speeding up my brew times without having to grind coarser so now I have good tasting coffee faster. Anyway. I’m so grateful for this video. I’m so poured! 😂
🎉🎉UPDATE 3: WE WON the Sprudgie award! Thank you for all the support.
UPDATE 2: This video has been nominated for a Sprudgie award under the "Coffee Video/Film" category! Please give us a VOTE if you enjoyed it by following the link sprudge.com/vote.
UPDATE: This is insane! We excepted a handful of "I'm So Poured" comments but you amazing people having flooded the comments section! Thank you for watching through and all the support. This is what drives us to makes these videos. ❤
We're super excited about this one and we hope you enjoy it! If you find it useful then spread the love and share this with anyone who loves pour-overs!
Also, we share all our recipes and infographics over on Instagram (instagram.com/aramsecoffee/ ) in case you're interested.
THINGS WE MISSED & CORRECTIONS:
1. Partial Circle Pours: This is when you spiral outwards but don't go all the way to the walls of the brewer. This can get you results that are somewhere in between circle and center pours and are very useful if one or the other isn't quite doing it for you.
2. The velocity of a vertical stream of water is independent and unaffected by a horizontal force applied to it. What I meant to say is that the horizontal force, if too strong, will change angle at which the stream hits the water above the bed which means it has a longer distance to travel before it hits the coffee bed. Also, the horizontal motion shortens the break up length. Both of these things result in lower agitation.
3. I had a fascinating conversation with Jonathan Gagne this morning and here's what he had to say about fines, over extraction and astringency based on his more recent experiments and research -- "I have also come to believe that fines never really over extract because they give out everything soluble almost instantly when they come in contact with water. What I think happens is that poorly soluble compounds that taste bad stick to them (and other particles) and you can end up dislodging those and getting them in the brew if you agitate too much. It's almost more a problem in filtration than extraction". This opens an entirely new way of thinking about what's going on in the slurry and is what makes coffee so damn interesting!
As a hash maker this makes a lotta sense
This is huge
@@formulakitten9909hello,
That is an interesting comment you posted. Would you mind telling me more about the extraction of hash and how it works? I moved to a country where thc is super against the law. I miss the green.
Thank you in advance for your kind reply.
@@formulakitten9909also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years
@formulakitten9909 also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years@@formulakitten9909
Came for the info, stayed for the wit and dry humor.
So true, so very true!
FIrst time seeing this channel. This guy sees me! And yes, I'm so poured as well.
The channel’s a complete gem for coffee nerds
I’m anti-Channelling, but this is a good Channel
It is the dry humor that hook me in😂.
Dry? Or Astringent....? 😏
You can go on with your Nespresso capsules 😂😂😂😂
that bed wetting joke cought me off guard😂 spilled my milk
Don't cry over it 😆
"I'm so poured" is a great idea!
Wonderfully geeky without being pretentious or boring (and not pourly explained!) I'm an aeropresser on the daily basis but still use my pourovers from time to time. I would 100% buy an infographic poster if you made one where you explain this in super simple terms like you did at the end of the video: Pour this way = more acidic, this way = sweeter etc.
I’m so poured….
Very cool video for gaining new tools for the brew kit.
This literally answered every struggle I’ve run into with my pours. I’ve looked for a comprehensive pour video like this several times but this is by far the best and the visual representations are super helpful.
I'm so poured!
I could watch another 20 mins.
I'd love a follow up video with a few examples of how to use the theory (more like an extension of the last segment).
This is the first video of yours I've seen, and I absolutely loved it. I can tell a great coffee video when it makes me want to immediately brew some coffee! Your style seems like a perfect balance between Lance's enthusiasm and James's clarity. I'm so poured!
Best pouring video I’ve seen. Thank you so much for your excellent work here and on your other videos.
Thank you! 🙏
I’m so poured and I love everything about this video! It’s highly informative, humorous, and has science and coffee. All my favorite things in one place. Thank you for creating this video, and I would love an osmotic flow one!
I’m so poured! Maybe your best video yet, and that’s a high bar.
I’ve been playing with my pour technique over the past couple of weeks, and it’s really helped me to get closer to my ideal cup of coffee. Great timing on this video!
I’m so poured !! Fascinating
I'm so poured! We've played with osmotic flow at our coffee shop, Tavo, but couldn't quite nail it with any of the coffees we tried. We would love to see a focused video on the technique.
I’m so poured. Great, and awesome how you made it subjective and we we can too. You left a pouring method out the flower pour. Essentially a combo of round and centre pours making petals of a flower.
Thanks! I'm so poured! I have come to learn different pouring techniques using different drippers.
Over time I have changed the way I pour and at present my first go to method is: 1. bloom in a slow circle, 2. combo of center and slow circle 3. three pours combo of bobbing and center 4. let it draw down. To fine tune I tweak with temperature or grind finer. Or agitate less with longer lower center pours.
With medium roasts I use the osmotic flow. I had the privilege to take a masterclass from the Cafec founder himself on how to brew with the osmotic flow technique. I have come to brew very balanced cups with that technique but it does take some trial and error to master it.
I'm so poured. The level of detail I never knew I needed.
I’m so poured! I’m a first time viewer and immediate subscriber. This was very informative and I loved your subtle humor. Thanks for sharing. -Randy
Most of us drink coffee. You drink, eat, sleep and breathe coffee! I don't think I'll ever be as festidious about coffee as you but I'm still very glad that people like you exist!
hey great video! wanted to know, whats the refractometer you showed in this video? the tiny one
DiFluid R2
I’m so poured, definitely learned more pouring technique from this vid👍
I’m so poured! This was an incredible video and I can’t wait to incorporate this into my pour over workflow :)
This is the best brewing technique video available so far
Enjoyed this, and I have come to some of the same conclusions. What are your thoughts on swirling to level the bed at the end of the brew? I realize it would promote fines migration, but the leveling of the bed would lessen uneven extraction.
Swirls, stirs, wiggles, prods and more have been reserved for another video. Haha. Things get too complicated when dealing with too many variables at once so we had to really stop ourselves going outside of just pouring in this video. It would have also made the video like and hour long. But non-pour agitation is a whole other rabbit hole that we’re already tinkering with.
I found this video to be one of the best on pour over coffee brewing. Just fantastic.
TDS is a water industry (your local municipal water authority uses it) measurement that shows how hard your water is, or in other words; how many minerals are dissolved into it.
TSS measures the suspended solids in your water suspended solids like coffee or tea. Coffee does not make your water hard so you don't want to use TDS as a measurement. You want to find out how many suspended solids or TSS you have.
Seriously good video.I don't Hofften comment but I've been grinda pourly lately and am now thoroughly cheered cup. Lance you for your work.
I'm so poured! Love to hear baristas who focus on how (skills) and not what (should I spend yet more money on). Very clear and applicable.
So much wisdom in this one! Thank you!
all of your jokes were spot on, well tempered and refreshingly good. Loved your video thanks for making it!
I’m So Poured. It’s my second time watching this and surely wouldn’t be the last time. Another “this explains it all” video for years to come. Thanks for the hard work!
I'm so poured.........I'm a rookie and your views and explanation of different pours is very much appreciated.
Really enjoyed the video on pouring. Thank you for sharing.
What a treasure trove of detail - I can’t wait to obsess over all of this. I’m so poured!
I've been looking for this video for a very long time. I'm so poured. THANK YOU!
This is awesome and really helped me with learning on pourover. Switching to a finishing with a tall centre pour really helped my punch into the bed and get my drawdown time to shorten, game changer for light roasts where I'm struggling a little to balance extraction and acidity. Thanks a ton for the content.
I struggled lately that my coffee had become worse over time somehow, and I didnt understand exactly why. I am so happy I found this video that might explain why I have been struggling and how I can make resolve it!
I'm so poured! This video is so amazing, it's actually a game changer for me. I am currently brewing a Kenyan coffee with a lot of fines, and I was frustrated with the slow draw down, even grinding ridiculously coarse, and the mediocre brew I was getting. I had never even considered using center pours, which I had dismissed outright as an apparently dumb way to pour. The discussion on using center pours to reduce fines migration completely blew my mind. And sure enough, in my next brew, grinding finer and using center pours for all but the bloom, I suddenly got a proper draw-down time and lo and behold, one of the best cups of coffee I have tasted, ever. Wow!
I have been stuck in a rut because Hoffman's recipes made it so easy to get a good cup of coffee and I didn't have to think, and I wasn't learning anything. This video has me excited to go off-recipe and try different things to get not just a good cup, but an amazing cup. It's shown me that this is possible. This changes everything. Holy crap! What a video.
I'm so poured, too 😁 Will rewatch this, much to learn. Thanks
Love the sand pours. Amazing video. Looking forward to testing this out.
Thank you! I learned a lot from this video. I have a better understanding of agitation and pour patterns. I look forward to trying some of the techniques.
I've been searching for videos on the more detailed review on the science and impacts of the different pouring styles and its impact. This is exactly what I was looking for.
Returned to this video several months later. It was too much at the time, but as I have gained experience, it has been extraordinarily helpful. Sincerely believe this is the best video for pourover knowledge that exists.
Hey thank you so much. That’s high praise. :)
that's why I LOVE working with coffee, it's a puzzle! And thanks for confirming everything I've been studying! Hugs from Brazil!
Never gone so fast from watching a video to supporting on Patreon. Excellent work in explaining a complex and often overlooked subject so concisely yet thoroughly. Oh and I'm so poured!
Thank you!!
I'm so poured but Aeropressed. Saw this video yesterday and today in my Aeropress morning cup poured more gently and did not stirr as much and what a difference. A more textured and rich cup. Thanks för a very good explanation, even if a recognise the need of whatching it a few times to fully grasp the details of it.
I'm so poured!
This is a masterclass on pourover, gr8
I’m so poured! I would love to see an info grafic summarizing the different pour types as previous comments have suggested
By the way huge thanks! That's gonna solve my issues with a certain roastery that I love in cupping but I always get long brew times and muted acidity in a V60.
I’m so poured! I normally don’t comment on youtube video but I really want you to know that I appreciate your effort in testing and making the video. It motivates me to step out of my comfort zone and experiment more as I was overwhelmed by all variables and did not know exactly what to do prior to this video.
Thank you for taking the time to leave a comment!
very informative video and a nice demonstration, Keep it up, bro
Thank you. This is the most comprehensive video that I have seen about methods of pouring.
You just earned my sub for such awesome info!
I use a Melitta Coffee drip machine. I tend to switch coffeebrand or roast if the result isn't fitting my taste profile. Works like a charme for me so far. Never thought the machines drip system could change the result this much.
I'm so poured. Thanks for this great video, Aramse. It will serve as a resource for many for years to come.
The paper pour was helpful. I usually pour along the rim towards the end of the extraction of my first pour to prevent cratering.
I'm now a much better bed wetter! Thanks for the humor, and most of all, staying on target.
I'm so poured. But you've certainly given me something new to obsess over. Thanks. I think.
I’m so poured! I’m certainly watching this again!
I’m so poured! After I watched this I brewed up the finest cup of coffee I’ve ever made, and it was legitimately life changing. I’ve been chasing this for so long and didn’t know what was missing, and now I do. Thanks so much.
Totally poured and this video made me get my v60 out and have not been using my flair58 for almost a week.
Just wanting to refine my coffee making. Watched a bunch of creators, then you popped up. Jackpot - found my guy! Just the right blend of unpretentious knowledge and humor. Love your style! .. and, I'm so poured.
Thank you!
one of the best videos regarding pourover. whenever im having trouble regarding pouring, this is my go to. thank you so much
Finally! Finally Raghu explains why recipes differ and why I can't get much out of Ethiopian washed coffees. Thanks so much 😊
I’m so poured!
All that spare time as a father, startup, and FT YT is paying off.
Thank you for your sense of humour.
I’m so poured! What a well framed video that gave us just the right amount of taste of what we need, not too bitter not too acidic. 😉
Great video guys! Really well explained. Comprehensive! And have to say Raghus sense of humor is improving. Keep up the good work!
Hey thanks! Namisha and I write most of the jokes together. It's a really fun part of the process of coming up with an engaging script.
I'm So Poured, its the first video I watch for you but I really enjoyed it and will apply the techniques, play and see the results.
That's what I subscribed for
I'm so poured
I'm so poured! Great video..
It blows my mind how much pouring technic matters.
Perfect amount of humor as well. Very well done.
I'm so poured! I'll be using this for tomorrow's brew to try and overcome some of today's shortcomings.
I am so glad there is finally a comprehensive video on pouring that i can reference back to. Over the last couple of years in my coffee journey I realized how important the pour is. I feel like most recepies often just briefly mention but never emphasize its impact.
I'm so poured! Catching up on missed videos in the last few months and seriously…what amazing work. Thank you! 🙏
I'm So Poured. This was really great. I appreciate the thought and analysis that went into this.
I'm so poured! Just commited the mistake of watch this in the office, now I can't wait to run home and try all of this.
Really really good one, guys!
Your content is just a synonym for Quality!!!
This has opened my eyes a LOT!! The visuals have helped so much! I'll honestly be watching this again and next time taking notes :D
P.S. - I'm so poured (love this haha)
P.S. 2 - I believe I've found the Goldilocks zone without really realizing it. In terms of recipe that is. It was in one of the previous Standart magazine issues - 15/250g coffee:water; divided into 5 pours as follows - 1st is circular bloom pour; wait 50secs; the next 4 pours are continues but changing the way you pour every 50grams. You start with circular, then center, circular and you end with center pour. I've been using this on all my brewers (Orea, V60 and Chemex) and the results are super clean and sweet (I also such as describing how coffee tastes :D). Worth a try!
This is definitely the best-presented video about the myriad different parameters of pourover coffee I've seen. I've actually been struggling a lot recently with dense-washed Ethiopian coffees and there's been a lot of banging my head against the wall with the numerous factors involved. Especially with how I should actually be pouring the coffee; one thing that I particularly noticed that I've been doing that's mentioned in the video is pouring on the paper which might be why my drawdowns have been stalling so much!
I also found the beach sand in water demonstration especially helpful on deciding what height I should be pouring my coffee and so I'm excited to further try and experiment (hopefully successfully lol) on my pouring methods. That's enough yapping for me and thanks again. I'm So Poured :)
This is brilliant! You've completed flipped the way I look at my pour overs! Until now I'd overlooked the importance of the pour on the draw time and cup balance. Thank you!
I'm so poured. Thanks for putting this all together. I appreciate the jokes, as coffee is damn interesting and sometimes really hard once you learn more, and bringing back more joy is always welcome.
I’m so not bored. Are you kidding? I’ve been wondering a lot about my pouring in last few months. My results have been very inconsistent. But I haven’t had time to experiment. This is a huge help. Thank you! (And love your humor.)
I'm so poured. This is very very interesting! Thanks for all your work.
I'm so poured. Great advice and was just what I needed.
I'm so poured. Thanks for this - I like that you ended up with a simple, practical comparison to illustrate an area that could get very complicated very quickly. I'll be having a play with some of this soon...
I'm so poured. Great vid bro, no none sense, tot he point and offers variables and how they are used. I subbed.
I'm so Poured!!! Well done and thanks for sharing your wealth of knowledge, now let me start experimenting!!!
Thanks for mentioning washed Ethiopian, that's exactly what I've come up with during my endless attempts to perfect the cup. Especially that I'm using the no-bypass Hario cone
I got my mind blowned just watching how to pour coffee😂 this video is the only video you need for pouring coffee 👏
I'm so poured, just started dabbling with pour over coffee, the video has been great help for understanding the basics of it, great job
This is the pouring video I've ever watched very informative, detailed, and results are intriguing very helpful for brewers out there of any kind
Very good explanations! The more I study the pour-over coffee I'm more inclined to stick to immersion brewing.
Haha fair. But just know that you’re really missing out :) it’s worth the effort. Well most of the time.
Get a hario switch
I'm so poured! First, this video blew my mind, I've been looking for more info on pouring methods and their impacts for a long time. Second, I love the humor, it's worked in perfectly with the knowledge. I hope you have some merch. As a desi living in the west, I'd love to have a t-shirt that says "aramse" coffee (or some variation of that). In any case, wonderful video, thank you again. I'm subscribed and looking forward to your next one.
Thank you so much! And we have merch coming soon...
I am so poured, new to the channel but refreshing to see someone take foundational scientific principles and translate them to usable techniques for in-the-cup results.
I’m so poured! Wonderful video - I have been single pouring for the last 12 months and now branching into more experimentation again
I'm so poured.
Can't wait to try this out for my friends. Cheers!
I'm so poured...okay, really, mind blown. I want to be a coffee expert and learn and experiment with all this stuff!!
First time finding this channel. Exactly the type of explanation I've been looking for on pouring.
I'm so poured!
I’m so poured. So much I need to practice! Also, I love your dry sense of humor.
Just a couple weeks before this video dropped, I realized some of these principles by accident. I had been grinding coarser and coarser to try to reduce my brew times and prevent stalling (they had been 5+ min for 45 g) but didn’t realize how much flavor I was missing out on until I accidentally left my grinder on a much finer setting and didn’t want to waste the coffee and just decided - okay I’ll just center pour and do it in 2-3 pours and cross my fingers. To my surprise and benefit, my brew time at the finer grind was quicker with the center pour and fewer total pours (3-4 min) and my coffee tasted sweeter and had the right amount of bitterness. I surmised that my grinder was just more consistent in terms of particle distribution at the finer setting and that pouring differently allowed me to reduce fines migration, thereby speeding up my brew times without having to grind coarser so now I have good tasting coffee faster. Anyway. I’m so grateful for this video. I’m so poured! 😂