🎉🎉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
This is probably the best video on pouring technique that I've seen. Good explanation, good presentation, and funny! Strictly focusing on the actual pour and its dynamics combined and condensed a lot of things that I've wondered or heard about.
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 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!
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! 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 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. 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.
A truly superb video! I already know this vid will have a big impact on me going forward for a long time. Timing couldn’t be better also. I’ve said this before, I think you’re one of the funniest guys on UA-cam. The videos you guys put out are amongst the highest quality, coffee-related videos out there, both in terms of pure knowledgeable value balanced with top quality entertainment. Well done 👏 Having said all that I figured I better put my money where my mouth is. 🤑
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 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! 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.
another pour that you didn't mention is the daisy (flower) pour. Difficult to explain but it is basically following the edges of an imaginary daisy on the coffee bed and doing a small loop between each flower petal. I personally don't let the flow come too close to the edge of the walls. I find it very effective, giving a somewhat different agitation to a normal circular pour.
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'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.
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.
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 clicked on this thinking this was going to be over the top ridiculous but by the end you had convinced me that this can in fact have a dramatic effect. I especially enjoyed seeing how the coffee bed was affected by different pours. Picture worth a thousand words... I have Fellow's Stagg XF ordered and can't wait to start trying these techniques out.
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!
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 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'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.
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’m so poured! 😁 Love this, thank you. I have been having trouble getting the most out of my Ethiopian coffees - about to try this on a Wendelboe Echemo. Very excited!
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.)
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 :)
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’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.
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!
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!
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
Good job, explaining. The very finite details of making a cup of coffee with the proper pour..... If you could break down the Each Point Of your Clip.... So you can easily go back to each Sagment that would be Excellent for quick Review Of points In the process.... Thank you for your Seriously detailed Video clip
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. 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 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! This is such a great eduction video. to think this just the tip of the iceberg of pouring. Especially if one starts diving into japanese style brewing with the high pour, drip bloom amongst others. Thank you for making such a nice video!
So many great points I’m not even done with the video but I thought the temperature was so you don’t burn your roast but instead it seems like the temperature is to control the pour witch is important in a (pour over method)! Thumbs up and a new sub!
Nice job! As others might do, I came looking for the “right” way to brew. You blew that up quickly. With the number of options, methods, and results you offer I now see this as a way of customizing my technique to my tastes while improving my tasting skills in the process. Like you said I’ll need to pour over this several times.
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.
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.
so so poured ! ... best explanation on pouring i've seen (and i've read the physics and watched every video) so can't wait to try it with this approach! thank you !!
Thank you for the comprehensive pour vid. I'm just into this and I don't think I'll need any more information for a while. Now for my first go. I'm so poured.
I'M SO POURED!! Love your sense of humor! The "control your emotions" bit was hilarious, but the "extra" comment made me spit my coffee. I can't believe I didn't have you on my radar before! SUBBED...looking forward to diving into your content. Keep up the great work!
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 poured! This is my favorite and most beneficial brewing video I've seen in ages! I had problems with channeling and muted brews. Instant improvement. THANK YOU!
Thank you for this! I was following an "ideal" pour technique and just adjusting the amount of coffee beans and grind. But even with this, with the bag of Ethiopian that I started out with, I was struggling. No matter what, brew time was too long and the coffee a bit too bitter. But if I ground coarser, the coffee lost all its interesting flavors. Changing my pouring technique solved it!
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.
This was a great, very thorough, video concept. I'm going to try out everything I've learned here for sure. It was A LOT though, I think I need to watch it a few more times before I get it down. Super cool! Cheers!
Great video. There is one thing that I struggle with when making a filter coffee. Scaling recipes.After dialling in coffee for 2 people, I never get near the same results when increasing dose to serve coffee to 4 peeps. I usually coarsen the grind and achieve the same draw-down time, but the taste is different. More muted.
A. I'm so poured. B. Found my light roast home when you mentioned Bloom Coffee Roasters (can't thank you enough) on another video, so am now really excited to try Quick Brown Fox Coffee Roasters 😃 C. Coming to the point regarding the video at hand: I'm really happy with my V60 brew every morning, and my first watch was very much in the vein of someone who could've switched off when you asked us to - but I still found tremendous value in the video. That said, even though I'm really satisfied with my brews, I'm a crazed serial tinkerer who can't help but notice the tremendous differences obtained by swirls, stirs and of course pours (religiously ceterus paribus of course). For context, I make a 2 cup V60 with 30 grams of coffee and 450 grams of water every morning (so about 66g/l), and I follow the James Hoffmann Ultimate V60 method almost exactly. I do a 65-85gm bloom, restart pouring at 40-45s, followed by reaching a 270gms total by 1m15s and finishing at 450gms by 1m45s. So many times I've noticed significant changes through: 1. Pouring 300g by 1m15 (as if I were doing 60g/L), and then slowing the pour to reach 450gms by 1m45s. 2. Pouring predominantly smaller diameter circles (say 80% of the pouring circles would be 50% of the maximum possible diameter), vs pouring all diameters as evenly as possible. 3. Pouring more centrally up to 1m15s and then widening for the last bit, or vice versa, or pouring evenly throughout. But regardless of empirical success and repeatability coupled with my fairly rigorous method, I'm not committing anything to paper, or doing side-by-side experiments. So it really helps to see someone of your stature underscore the truth of this. Most importantly, it'll make it really easy for me to dial in my pouring technique for each coffee faster, and also keep it more consistent - rather than suddenly wondering why the same coffee is a little less acidic than yesterday - "I just poured the first bit a little heavy-handedly, that can't be what made such a difference, right?" Also, loved seeing the T90 Cafec paper - I use it so many times for "darker light roasts" when I don't feel like changing grind sizes, or if I want to pronounce acidity via a faster drawdown. Thanks for the book recommendation too. I'm sure I'll get around to it sooner than I expect. Sincerely, All poured, not bored (18-odd minutes simply flew by)
🎉🎉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….
Very cool video for gaining new tools for the brew kit.
This is probably the best video on pouring technique that I've seen. Good explanation, good presentation, and funny! Strictly focusing on the actual pour and its dynamics combined and condensed a lot of things that I've wondered or heard about.
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 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!
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!
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 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. 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.
Best pouring video I’ve seen. Thank you so much for your excellent work here and on your other videos.
Thank you! 🙏
A truly superb video! I already know this vid will have a big impact on me going forward for a long time. Timing couldn’t be better also. I’ve said this before, I think you’re one of the funniest guys on UA-cam.
The videos you guys put out are amongst the highest quality, coffee-related videos out there, both in terms of pure knowledgeable value balanced with top quality entertainment. Well done 👏
Having said all that I figured I better put my money where my mouth is. 🤑
oh yeah, I’m so poured, too 🫨
Hey thank you so much for this comment and support!
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 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! 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!
Been struggling with some pours recently. The tip about the bubbles helped a lot. Thanks 😃
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.
another pour that you didn't mention is the daisy (flower) pour. Difficult to explain but it is basically following the edges of an imaginary daisy on the coffee bed and doing a small loop between each flower petal. I personally don't let the flow come too close to the edge of the walls. I find it very effective, giving a somewhat different agitation to a normal circular pour.
Interesting! Will give it a try.
"I'm so poured" is a great idea!
all of your jokes were spot on, well tempered and refreshingly good. Loved your video thanks for making it!
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.
Thank you! This was super helpful (also so poured :D)
I’m so poured! This was an incredible video and I can’t wait to incorporate this into my pour over workflow :)
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.
hey great video! wanted to know, whats the refractometer you showed in this video? the tiny one
DiFluid R2
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.
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.
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’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
I clicked on this thinking this was going to be over the top ridiculous but by the end you had convinced me that this can in fact have a dramatic effect. I especially enjoyed seeing how the coffee bed was affected by different pours. Picture worth a thousand words... I have Fellow's Stagg XF ordered and can't wait to start trying these techniques out.
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!
I’m so poured!!
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 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'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.
that's why I LOVE working with coffee, it's a puzzle! And thanks for confirming everything I've been studying! Hugs from Brazil!
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.
What a treasure trove of detail - I can’t wait to obsess over all of this. I’m so poured!
I’m so poured! I would love to see an info grafic summarizing the different pour types as previous comments have suggested
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!
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! Catching up on missed videos in the last few months and seriously…what amazing work. Thank you! 🙏
I’m so poured! 😁 Love this, thank you. I have been having trouble getting the most out of my Ethiopian coffees - about to try this on a Wendelboe Echemo. Very excited!
Thank you. This is the most comprehensive video that I have seen about methods of pouring.
Totally poured and this video made me get my v60 out and have not been using my flair58 for almost a week.
I’m so poured !! Fascinating
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.)
one of the best videos regarding pourover. whenever im having trouble regarding pouring, this is my go to. thank you so much
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 :)
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'm so poured. The level of detail I never knew I needed.
Thanks!!!
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.
I'm so poured.
On a serious note, this was one of the most informative coffee UA-cam vids ive seen in a long time, thx!
Thank you 🙏
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!
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!!
Really enjoyed the video on pouring. Thank you for sharing.
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
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
Good job, explaining.
The very finite details of making a cup of coffee with the proper pour..... If you could break down the Each Point Of your Clip.... So you can easily go back to each Sagment that would be Excellent for quick Review Of points In the process.... Thank you for your Seriously detailed Video clip
I'm so poured! Great video..
It blows my mind how much pouring technic matters.
Great video! This is one of the best coffee channels on UA-cam. Fantastic work as always.
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.
Wow. This was the first video I watched on your channel and I am blown away by the quality and depth of this. Great job!
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
I found this video to be one of the best on pour over coffee brewing. Just fantastic.
Wish I had stumbled upon this video sooner! I love the scientific approach to coffee brewing. Bro I'm so poured
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...
good job of communicating different methods and i enjoyed your humor. I’ll watch again as i start practicing.
Love the sand pours. Amazing video. Looking forward to testing this out.
This was amazing and should be a benchmark for quality of explanatory YT videos. Liked and subscribed. Thank you!
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.
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! This is such a great eduction video. to think this just the tip of the iceberg of pouring. Especially if one starts diving into japanese style brewing with the high pour, drip bloom amongst others. Thank you for making such a nice video!
So many great points I’m not even done with the video but I thought the temperature was so you don’t burn your roast but instead it seems like the temperature is to control the pour witch is important in a (pour over method)! Thumbs up and a new sub!
Nice job! As others might do, I came looking for the “right” way to brew. You blew that up quickly. With the number of options, methods, and results you offer I now see this as a way of customizing my technique to my tastes while improving my tasting skills in the process. Like you said I’ll need to pour over this several times.
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.
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 looking for this video for a very long time. I'm so poured. THANK YOU!
so so poured ! ... best explanation on pouring i've seen (and i've read the physics and watched every video) so can't wait to try it with this approach! thank you !!
Thank you for the comprehensive pour vid. I'm just into this and I don't think I'll need any more information for a while. Now for my first go. I'm so poured.
I'm so poured!
What a fantastic video, it's beyond me that anyone would actively slap a dislike on this. Keep it up!
I'M SO POURED!!
Love your sense of humor! The "control your emotions" bit was hilarious, but the "extra" comment made me spit my coffee. I can't believe I didn't have you on my radar before!
SUBBED...looking forward to diving into your content. Keep up the great work!
So much wisdom in this one! Thank you!
this video blows my mind... incredible.... lots to improve in the art of coffee THXXXX !
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. 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 poured! This is my favorite and most beneficial brewing video I've seen in ages! I had problems with channeling and muted brews. Instant improvement. THANK YOU!
Thank you for this! I was following an "ideal" pour technique and just adjusting the amount of coffee beans and grind. But even with this, with the bag of Ethiopian that I started out with, I was struggling. No matter what, brew time was too long and the coffee a bit too bitter. But if I ground coarser, the coffee lost all its interesting flavors. Changing my pouring technique solved it!
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.
fantastic work. learned more than the last dozen other channels! thanks
This was a great, very thorough, video concept. I'm going to try out everything I've learned here for sure. It was A LOT though, I think I need to watch it a few more times before I get it down.
Super cool! Cheers!
I am very new to pour over and this video is very helpful in learning what the variables are. Thank you for making this video!
I love it when Aramse releases a video, always such fantastic production values and top notch presentation!
I’m so poured! Wonderful video - I have been single pouring for the last 12 months and now branching into more experimentation again
Great video. There is one thing that I struggle with when making a filter coffee. Scaling recipes.After dialling in coffee for 2 people, I never get near the same results when increasing dose to serve coffee to 4 peeps. I usually coarsen the grind and achieve the same draw-down time, but the taste is different. More muted.
I'm so poured. This is very very interesting! Thanks for all your work.
A. I'm so poured.
B. Found my light roast home when you mentioned Bloom Coffee Roasters (can't thank you enough) on another video, so am now really excited to try Quick Brown Fox Coffee Roasters 😃
C. Coming to the point regarding the video at hand:
I'm really happy with my V60 brew every morning, and my first watch was very much in the vein of someone who could've switched off when you asked us to - but I still found tremendous value in the video.
That said, even though I'm really satisfied with my brews, I'm a crazed serial tinkerer who can't help but notice the tremendous differences obtained by swirls, stirs and of course pours (religiously ceterus paribus of course).
For context, I make a 2 cup V60 with 30 grams of coffee and 450 grams of water every morning (so about 66g/l), and I follow the James Hoffmann Ultimate V60 method almost exactly. I do a 65-85gm bloom, restart pouring at 40-45s, followed by reaching a 270gms total by 1m15s and finishing at 450gms by 1m45s.
So many times I've noticed significant changes through:
1. Pouring 300g by 1m15 (as if I were doing 60g/L), and then slowing the pour to reach 450gms by 1m45s.
2. Pouring predominantly smaller diameter circles (say 80% of the pouring circles would be 50% of the maximum possible diameter), vs pouring all diameters as evenly as possible.
3. Pouring more centrally up to 1m15s and then widening for the last bit, or vice versa, or pouring evenly throughout.
But regardless of empirical success and repeatability coupled with my fairly rigorous method, I'm not committing anything to paper, or doing side-by-side experiments. So it really helps to see someone of your stature underscore the truth of this.
Most importantly, it'll make it really easy for me to dial in my pouring technique for each coffee faster, and also keep it more consistent - rather than suddenly wondering why the same coffee is a little less acidic than yesterday - "I just poured the first bit a little heavy-handedly, that can't be what made such a difference, right?"
Also, loved seeing the T90 Cafec paper - I use it so many times for "darker light roasts" when I don't feel like changing grind sizes, or if I want to pronounce acidity via a faster drawdown.
Thanks for the book recommendation too. I'm sure I'll get around to it sooner than I expect.
Sincerely,
All poured, not bored
(18-odd minutes simply flew by)
Love this! Thank you so much for watching and commenting.