I've recently tried your very easy 2 pour method for my Brazil cerrado. And guess what, I had a very crisp and bright cup! You are One of my fave local brewer channel thank you!
The Tetsu Kasuya 4:6 Recipe is good. It is where most manual brewers started. However its not applicable to all coffees, you can do 5 pours for good quality beans but for some low quality coffees, and overly processed coffees, sometime you would actually want to minimize extraction to avoid over extracting and 1 way to do this is by reducing the amount of pours you make.
Thanks for the video, Im using a 5 pour method 22 clicks on c40 16g coffe 272g water (1:17), for a washed kennian. I want to experiment now what will happend if I change to a 2 pour next.
The first thing I noticed is a lot more grounds stuck to the sides of the filter paper, I forgot to shake it a little as you did in the video, might be the reason for this. More water made it through, usually I get arround 230g yield, this time I got 240. The extraction was faster, it finished arround 2.20min, usually takes +3min for the 5 pour method. On the taste side I'll like to make a side by side brew to compare, tomorrow If I got time. At first I noticed a little bitterness but disapparefd once it cooled down a bit. I notice more body maybe a bit more acidity, and the sweet notes are more noticeble for sure. It might be placebo effect so I would like to try again with a blind test. At least for my recipe it seems to works better than the 5 pour, and also is faster to do, thank you for the video, got me trying out new ways of brewing
@@MrGlenardan you're very much welcome!! yes sometimes you lose more flavors specially when you pass the point of diminishing returns so this is something you want to keep in mind. the bitterness that you tasted and disappeared eventually could be an indication that you are exactly at the point of diminishing returns and adjusting your parameters back could possibly bring out more flavors. Try it in extreme parameters for a clear comparison. :) The moment I learned and realized this, my brewing and coffee was never the same :) I am so glad to have discovered this possiblity. I used to brew very high temperatures and fine grind sizes not knowing what Im missing out on. hahahaha
There are a lot of ways to do this, Option 1 - bigger grind size Option 2 - faster flow rate from kettle meaning pour heavier or faster Option 3 - use a lower temp about 88-89 instead of 90 But personally I would do option 1 and 2 in varying degrees bigger grind size and faster pour to lessen contact time because with longer contact time it extracts more from the coffee grounds.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
Great video!
Thanks man!
I've recently tried your very easy 2 pour method for my Brazil cerrado. And guess what, I had a very crisp and bright cup! You are One of my fave local brewer channel thank you!
Wow!! Thanks!
Another solid content 🤙
Thank you!
Hi if you dont mind i asked so tetsuya method 4:6 it divided into 5 pours is no good?
The Tetsu Kasuya 4:6 Recipe is good. It is where most manual brewers started. However its not applicable to all coffees, you can do 5 pours for good quality beans but for some low quality coffees, and overly processed coffees, sometime you would actually want to minimize extraction to avoid over extracting and 1 way to do this is by reducing the amount of pours you make.
@@darylbuenocoffee ahh i get what you mean thank you for sharing knowledge. really appriciate your videos as well.
Thanks for the video, Im using a 5 pour method 22 clicks on c40 16g coffe 272g water (1:17), for a washed kennian.
I want to experiment now what will happend if I change to a 2 pour next.
sound great!! if you dont mind what is your water temp?
95 C
@@MrGlenardan awesome! Let me know what happens when you change to 2-pours
The first thing I noticed is a lot more grounds stuck to the sides of the filter paper, I forgot to shake it a little as you did in the video, might be the reason for this.
More water made it through, usually I get arround 230g yield, this time I got 240.
The extraction was faster, it finished arround 2.20min, usually takes +3min for the 5 pour method.
On the taste side I'll like to make a side by side brew to compare, tomorrow If I got time. At first I noticed a little bitterness but disapparefd once it cooled down a bit. I notice more body maybe a bit more acidity, and the sweet notes are more noticeble for sure. It might be placebo effect so I would like to try again with a blind test.
At least for my recipe it seems to works better than the 5 pour, and also is faster to do, thank you for the video, got me trying out new ways of brewing
@@MrGlenardan you're very much welcome!! yes sometimes you lose more flavors specially when you pass the point of diminishing returns so this is something you want to keep in mind. the bitterness that you tasted and disappeared eventually could be an indication that you are exactly at the point of diminishing returns and adjusting your parameters back could possibly bring out more flavors. Try it in extreme parameters for a clear comparison. :)
The moment I learned and realized this, my brewing and coffee was never the same :) I am so glad to have discovered this possiblity. I used to brew very high temperatures and fine grind sizes not knowing what Im missing out on. hahahaha
Does high refractometer reading mean a high extraction?
@@Johnjay-v3j usually yes, generally you should be looking at around 1.6% refraction and around 19-22% yield extraction.
How would you adjust parameters in 5 pour to achieve the flavors of 2 pour?
There are a lot of ways to do this,
Option 1 - bigger grind size
Option 2 - faster flow rate from kettle meaning pour heavier or faster
Option 3 - use a lower temp about 88-89 instead of 90
But personally I would do option 1 and 2 in varying degrees bigger grind size and faster pour to lessen contact time because with longer contact time it extracts more from the coffee grounds.
@@darylbuenocoffee so easy to understand. Thank you!
@@joshuagomez3668 you're welcome!
3 Pour Gang!
Yeah! Count me in! Who else?
I'm also using 3 pour as one of my standard recipe 😊