@@kg-Whatthehelliseventhat Thanks! The water retained is referred to as Liquid Retained Ratio. Usually 2.2 x Dose is a good estimate for pour over. So 15 grams coffee will retain 33 grams of water.
One huge mistake to avoid is amassing a collection of pourover devices that'll inevitably take up a bunch of room in your kitchen cabinets. Stick to one good one
One tip I've come up with to deal with this mistake is to create a bin for coffee stuff storage outside of your kitchen for brewers and coffee things that don't get used very often. I've... got a lot of coffee things.
My personal choices for pour over are the hario decanter, a relatively cheap timemore c3 grinder, any cheap scale but tbh an acaia if you can splurge and a fellow stag just to combine the water pouring and heating process
@@definiteIynotkenji I went through several scales. Standout cheap scales were the Eravsow and Rhino Coffee Gear scales. The Hario scale is very underwhelming for the money. The Brewista Ratio turned out to be amazing after finding one on clearance for $30.
@@BatPotatoes Hario, even with it's size is really slow with updates to their lineup... Good thing the brewers are so timeless cause their other products are just so outdated.(looking at you hario grinder)
I never wanted to believe water was that important, for any brewing method. I was never going to become that snob who used bottled water. Then one day I though let me try it. My god, what an eye/taste opener. I now use filtered water (Brita) to make coffee. Using a water filter is the best inbetween solution as buying bottled water isn’t very sustainable.
Now imagine if you used bottle water, I have water quality measuring tools and Britta doesn't filters much, it only removes odor and flavours and chloride, but the TDs and hardness of the water still remains really high...try using bottle water that goes around 50 to 100 ppm
@@hebertandreeriosvarillas7800 cant confirm this. It kind of depends on the hardness of your tap water. If you have mid-hard water a water filter is perfectly fine and does a great job reducing the hardness. I just tested this in a titration experiment at university :)
@@karigrandii the funny part is the water is fine. The bad tasting water is all about socialism. When local government ties to provide their own water, they almost never get it right. Socialism always fails. All federal and state government does is throw money at the local government. A recipe for failure.
When I went to Iceland, I had the coffee over there and oh my god it tasted so good because it was made with glacial water. So good! I still dream of it.
@@MACTEP_CHOB The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
@@localheroEd The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I liked your advice on not agitating too much for medium roasted coffee. It makes a lot of sense and something I was not aware of when I was getting into pour over coffee.
The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I find all of this information on pour over coffee interesting. As a kid in the 1970s, my parents always used a Melita cone. That's just how I always had coffee at home. I tried coffee makers, but was never happy, so I've always used a Melita too. I just had no idea there could be so much put into such a simple process. I think sometimes people overthink it. I can get a really good cup without much thought using a blade grinder and tap water. With that said, my son got a burr grinder and has gotten me more into the science of it, and I'll say I've seen some definite improvement in my coffee. I'll keep refining and take your advice about the water. I am looking forward to my next cup.
I've been using a Melitta cone and their filters for decades. I recently bought an inexpensive burr grinder and my son gifted me an impressive Fellow electric kettle. All used together, they make a good cup of coffee and I feel I've upped my coffee game. But I'm sticking with the Melitta! I enjoyed reading your comment!
@@PaulZanoni The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
The 5 pour method is a great intro to pour over. It's such an easy way to get into pourover, gives great results and gives you lots of practise at pouring water on coffee in easy to manage incremental steps. If you were brewing 15 grams of coffeee, you'd pour 5 x 50g of water, simples!
I underrestimated how much of a difference the level of agitation can make. Crazy. For the first time now I tried to go slower and also stop creating too many circles whlie pouring, but only making soft circles towards the end of the pour. My brew time decreased by one minute this way, lol. And I actually do have only a water cooker like you said in the video, so it's not optimal anyway. But even while still using it, the less agitation made still a massive difference!
Yeah there’s some good tips there that are really fundamental and often overlooked by beginners who jump straight to the sort of UA-cam tutorials that are based more around light roasts. One thing that could have been made clearer is that these tips are based on fixing one main issue - bitterness. So if you’ve just bought your first pour over brewer, or Aeropress or even French press and you’re still using medium to darker roasts and getting bitter coffee then these tips will really help. The one other thing that wasn’t mentioned along with water hardness was water temperature. Lowering your water temperature can help as well. Either do this by boiling your water and waiting for it to cool for 5-10min or don’t let it come to the boil. Once you move onto trying to brew light roasted coffee then you’ll want to change the approach as you’ll want water with a TDS of 80-150, hotter water, finer grind and possibly more agitation, but you only need to make these changes one step at a time and only if you’re finding your brews to be a bit sour or under extracted.
I don't mention water temperature because the roast level is so important in this regard. But almost everybody can benefit from using water in the TDS range you mention, no matter the roast level.
You're hitting my nail right on the head. I'm a beginner using a good scale, Chemex and Fellows kettle at 200F. I'm not as hard core as some of you as I like a dash or creamer in my coffee. I always try it black first, for about 6 months now, many different roast levels and brands. I can conclude that black coffee is probably not my bag. lol. I prefer the taste of a lighter roast coffee, even though I've learned the darker roasts might actually work better with a creamer. Really, I feel like a mad scientist with as many concoctions as there are to coffee. Still searching for my sweet spot though, hopefully I'll get there one day. 🤔
@@christga100 yeah it really gets into lots of subjective areas beyond that such as someone's preference for taste and the overall experience including temperature. I know quite a few people that really linger over their coffee for a long time, but I know that at the end they're drinking something that is a lot cooler than what I could handle. That's what they like though.
Thank you the agitation tip was great, didn't stir or swirl like I usually would and it immediately made my cup smoother ! Also tried a 1:28 brew ratio with a medium-coarse grind on a medium-dark roast and your Hario Switch method - really really good !
A Melbourne Australian brewer here, we are really lucky with our tap water here. Soft water out of the tap, and running it through a bwt filter = beautiful cups
@@inviktus1983 The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Grinding coarser was it for me. James Hoffmans medium fine thing doesn't work for me at all. I compared the grounds with the pic from his book and I have no idea how he makes that work, and he suggests people not being afraid of going finer if brew is not going great. I suggest the opposite. Maybe he uses expensive SSP flat burred grinders which produce very little fines. I think it's easier to dial in by going coarser. Sometimes fine grinds get clogged and a lot of bypass from a single point of escape so you get both bitter and acidic taste, sharp, and it's hard to know where to go since the timing might be exactly what you want. If you go a bit coarser and the timing slows down, you need to go a lot coarser.
If it works for you that’s great, but it really depends on your specific circumstances such as the coffee you use, your water and your grinder. I know the settings that work on my grinders and they would be considered relatively fine for filter brewing, but I use light roasts so it works. I also find that if I go courser I get a less consistent grind as I don’t have a super fancy grinder. The less consistent grind results in a really muddled cup as there are noticeably more fines.
@@leroythecoffeegeek4611 Of course it's not a one size fits all! Im mainly directing it to people who can't seem to find a good grind setting. 3 mins brew coming out bitter and sour? Hard to know where to go? Likely coarser is the answer. It's kinda easy to find out when you went too coarse, but kinda hard to know if you're too fine. Yes, if you are only a bit too fine it will be a wall of bitterness and longer drawdowns. But if you're finer than that you can just be in bypass town which for someone new to pour over it can be really puzzling. Most people just say slow and bitter = go coarser, the opposite, go finer. But there's heavy channeling also which can produce both sharp acidity and a fast draw down. I think that idea is better for espresso.
Finer is better, too for me, than courser. The first advice I was given, from coffee store owner was, use two tablespoons of coffee beans for one serving. Now I have been finding, I can use between two-thirds tablespoon andone tablespoon , but grind the beans finer; to brew about 6 to 7 fluid ounces of brew, and the results are very good.
Love that you pointed out the Hario Drip assist. It's such a handy tool to have at the start of a coffee journey but it does limit the control you could have over making coffee. There is another water dispersion option that I think is a bit better myself, though it is a lot less easy to get around Europe, the Melodrip. My personal advise to anybody that wants to dive into filter coffee would be to get an Clever Drip first. While it is a cross over between pour over and immersion it is incredibly easy to start off with. It removes the need for a water dispersion tool and gooseneck kettle if you follow the principle of water first and then coffee. Once someone has that down they can side step in what ever they think is most interesting to play around with. Be it cone, flat bed, no bypass or more immersion style brewers.
Great tips, when I was starting to manual brew, I transferred the hot water from my regular kettle to the smaller gooseneck kettle, I don't know if this is considered as a mistake, but from what I experienced it was quite difficult to produce consistent result with the brew because the temperature change while transferring the water. 😃☕
There's a considerable risk of brewing at too low temperatures with that approach, especially if you brew very light roasts. So definitely a good idea to have a hot kettle.
I find that too. I added water straight from boiling and measured the temperature in the grinds+water in the filter funnel. Temperature drops immediately to about 160 F.
Wow. Thank you. I was dealing with texture issues. Sometimes I got it right and sometimes I didn't. When I didn't the coffee would feel muddy. So one minute after watching this video, I boiled water filtered through a brita and can notice a difference. I also need to upgrade my average run-of-the-mill equipment. I will watch your other videos.
The biggest tip I would say I would give a beginner is that you want to start with low agitation would you want to finish with good agitation. Your low agitation beginning will cause it to take longer for the first few drops to get through the coffee bed, but will allow for the grains to float and the further agitation will help to press down the grinds, causing them to be properly surrounded and swimming in order to get better extraction.
The Kingdom of God is at Hand John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I am having so much fun learning about the world of coffee! Just got my first burr grinder (Turin dm47) and dailing in pourovers. At the moment I am enjoying a very unconventional recipe that works with cafe au lait. I brew with a 1:9 ratio, relatively corse grind, with a very fast drawdown. I mix with 1 part maple syrup, 2 parts coffee and 4 parts milk. It makes a very rich sweet drink with a bold but smooth and sweet coffee flavor. you can taste the characteristics of the coffee well, but I would suspect it might not work if you drink black. Anyways, thank you for the great content!
I love the pour-over method because it's simple and doesn't require a machine. But seeing things like the 'drip assist' and seeing people taking this method too seriously begs me to mention this: your auto drip also does a 'pour over' and it looks a lot like the 'drip assist'. Same idea. Not superior in the same way that vinyl records are not superior to compact discs.
Great video! I think another mistake is brewing temperature - brewing at boil for all roast levels. It's not a big big thing but I think it helps when switching from one roast level to another!
Mmm, James Hoffmann did a video on brew temperature and especially the risk of "burning" the coffee. Turns out that even when you boil the water, by the time you pour it the temperature drops a few degrees. You will never burn your coffee. More important is brewing at about 96 degrees because then by the time you drink it it will hopefully be around 60-65 degrees which is a drinking temperature that lets the flavours come out best.
water that is not the right temperature is a mistake that I've heard of - this is perhaps more common with Aeropress than pour over but I believe it plays an important part in other extraction methods too. I like 95 degrees (Celsius) - seems to be a Goldilocks to me.
The first Coffee cafe (Cafe Moka formerly located in Virginia Beach, VA now located in Charlotte, NC) I went to with multiple brew methods (Hario V60, Chemex, Aero Press, French Press, Kalita Wave, Yama Siphon, Able Kone, etc.), the owner said to use temperature between 200 degrees Fahrenheit (93.33 Celsius) - 203 degrees Fahrenheit (95 Celsius). Using a temperature higher than that range will burn the coffee.
I'm just a newbie but have found that if I wait 20sec. To 2 min . After water comes to a boil my pour over tastes wonderful. I use a Bodum carraffe and have found 3 filters works great. Top per filter middle stairs less bottom paper filter. Use plastic straw for bypass airflow in the spout. Yummy coffee. I use turkish pepper mill on loosest setting this gives nice grind. Also I like organic coffee. Hope this helps.
Using recipes that uses less technique , so you can focus on grind size / temperature etc. I’ve been very into the simplicity of April coffees 2 pour recipe with their brewer.
I'm curious, why'd you want 1:17 brew ratio? A fancy shop does that around here and frankly the coffee tasted like ditch water to me; just so diluted and lifeless.
You have some good tips here. Although I’m not sure about using that dripping assist, as it’s made of plastic and I really don’t like using heat on plastic…even though it claims it’s safe. Gooseneck for me.
Since there are so many variables it's not a bad idea to focus on what you can control _easily_ and be consistent as possible without appearing to others in the house that you are performing a science experiment (although for us engineers that's really what we are doing). Grind size, water, temperature, ratio, bloom time - all important - being close will yield a good cup of coffee but precision and result in a great cup. An investment (less than $20) in a scale and a gooseneck kettle ($30-$40) should get you most of the way there - a few hours watching James Hoffman videos and trying a few ratio recipes and there's no reason why you can't make a great cup (almost) every time.
I heat my filtered water to 180 degrees on my stove in a steel sauce pan. I then place a steel strainer with a paper filter inside over my cup. I add my grounds and pour it over. Simple and great coffee.
I start by pouring over enough water to wet the grounds, then just slowly pour back and forth over the top, never flooding the cone, until I'm out of water. I use about 300ml of water and about 3 tablespoons of loose grounds in a custom blend of two store-bought coffees. I get something resembling an Americano. A little bitter, but strong enough to take an almost equal amount of half and half. I like the bitterness as long as it's tempered by creaminess.
Before I had a nice pour over kettle I used a small milk frothing jug. It was much easier to get a nice stream than with my regular kettle and I already owned one
Gonna really remember this tip about agitation with my next pot. I kind of go back and forth between medium and light roasts but never really change up my pour. I've had some gripes about my last few light roast batches tasting kind of sour. Maybe I need to agitate it a bit and see if that helps?
Do you have design tips for someone making ceramic pour-over cones? I've tried a couple different things, and have ideas for a few more but I'd love to hear your thoughts on what features are important for a good form!
I have actually noticed that occasionally the top of the bed would look a bit like mud after brewing. I was experimenting a bit with grind size to see if I was just grinding too fine, but it would also make sense that it's an agitation thing, since I haven't splurged on a gooseneck (yet 😅).
For #2 I would actually argue going finer instead of coarser, because the particle distribution on bad grinders is actually wider the coarser you go. If you go finer (not too fine in order to avoid channeling), lower the ratio and add bypass water you actually get a clearer cup.
Adding bypass is another layer of complexity that you have to explain to someone new though. Coarser grinds are less consistent in particle size but they do ultimately have less fines due to the smaller surface area of the beans being exposed.
I got a good grinder now (1z JX) and my pour over set ready and adjusted the grinds for a "good" 30g/500ml.. And yeah the coffee isnt great.. Going to fetch a Brita pitcher with filter and see the veil disappear then? Dann it is very hard to brew coffee today. Guess i need more stuff now again..
Speaking of lighting, yours is entry level. Not bad but it's flat and uneven and a backlight would add some snap. The top of black kettle fades into the background, background lighting is subtle. I'll tell you what they told me, "a few simple rules and 20 years experience." Probably not great to wear a white t-shirt with all that black in the image. Also Audio is not bad, but there are ways to hide that mike. You've got a great voice tho. Good luck and keep up the good work.
You know for me espresso comes first, but I must say your videos lately made me pull out the clever dripped and the aeropress with very enjoyable results…now I have the itch for a gooseneck kettle and a flat bottom brewer, but I’ll push it away for sometime 🤣 Is the Timemore B75 your recommendation?
What's you opinion about the "bloom" thing where you pour a couple of cups of water first, then let it all rest for a while before continuing? I'm doing this, but I'm never sure it really makes a difference. Thanks!
I'm doing aeropress for now, i just dialed in my JX and then all goes to shit by adding a Brita filter and i use 3.30 min JH method. And while you play with different coffee's, you settings also changes a lot - but i keep water temp and weight stable and only focuse on getting the grind to get around suitable to hit the 3.30 and i use the V60 Hario filters ( That came with the V60 02 plastic drip kit) for now and might check out the cafec eventually..
I'm gonna try brewing with bottled water, but buying bottled water just for coffee is completely unsustainable in the long run. From what I read water filters barely help with hard water and sometimes even add mold or other undesired elements. So not sure how to solve this problem in my hard tap water area..
w8 I thought that harder waters are better for coffe making... Containing positive magnesium and calcium ions. Wherever we are speaking of either caffeine or any of the acids, they should be carying some negatively-charged electrons around... So... I thought they should attract and thus help with the extraction...
Usually, entry-level grinders perform better with a coarser grind size and a lower ratio. On the other hand, if you have a better grinder and higher quality coffee beans, those long ratios tend to work better.
Clear as glass and very helpful. So, well done! Only issue for me personally is that everything being in metric hurts my head as I try to translate into the numbers I live with.
First off - your channel is really good !!! I currently prepare espresso type coffee’s - but am wanting to start with pour overs after having an amazing coffee from my local coffee shop using a chemex. Im tossing up between chemex or v60. Still undecided. Im looking for a kettle. Either the fellow stagg or brewista artisan. from your experience, would you prefer or recommend one more than another ? Cost for each here in Australia are pretty much equal - so taking cost out of thr equation
Thanks, Ivica! I would go for a V60. For the kettle, I would take the Stagg. Or you could also consider the more affordable Timemore Fish Smart Kettle.
You're very behind in times. Not all plastics are the same. Also, drinking water from plastic bottles already has a lot of dangerous particles in the water, according to studies, but I use them anyways. I'm vegan, exercise, do breath work, do meditation, etc. I'm not that worried about the particles.
@@ReligionAndMaterialismDebunked Why would you drink water from a plastic bottle? I didn't mention anything about the water used. Never said it to be from plastic bottles. For coffee, you may want to ionize it to your satisfaction/Sodium carbonates. The base of all plastics are the same, even when refined polymers.... ethaline, propylene, vinyl, styrene. Pick your poison. For clean water, RO your own or distill is even better. Saying one is behind in times and saying not all plastics are the same, then saying to not drink from plastic bottles, then wanting to correct my punctuation mark, not only shows your lack of ability to think logically, but shows your insecurity in what you are claiming. I know what I am talking about, and one more unrelated point....I didn't mention a thing about particles to be worried about. That's the last of concerns. Plastics off gas, and do so extremely when heat is applied. There is no plastic that doesnt off gas when heat is applied, specially boiling, or close to boiling water. Ceramic, glass, porcelain. These work best. If you cant comprehend the difference in these materials, then you should always seek experienced, and opinions from those who understand materials, and not your own.
Distilled water could damage your kettle apparently. And you need some minerals in the water to be able to extract what you want from the coffee . I use Third Wave packets mixed into a gallon jug of distilled water. You get 12 packets for about $17 US. That’s enough for 12 gallons. I still haven’t used up my first box I bought.
I think it's a great idea to buy some water from the grocery store and experiment. However, alkalinity does not always equal calcium and magnesium. I have over three hundred parts per million carbon 8 but I have zero calcium and magnesium.
Bicarbonate is the main source of alkalinity. Calcium and magnesium are rather measured in terms of hardness. But all minerals and salt count regarding TDS.
I think practice, also learning, from filters to water, to agitation, grinder. You was helpful, along the way. Anyway, whats your take on alkalinity(interval) these days? 40 to 60?
the fellow aiden is going to change the pour over home prep game.. as much as i enjoy toiling over funky, bright samples of green coffees in my price range..often experimental roasts ikawa AI app profiles for exotic samples, paired with the fellow aiden will kill all of the guess work. now you just need to jave your aggressively filtered, remineralized, structured, water to brew with
@@coffeechronicler thank you for your explanation. I think our machine only measures the general hardness. Honestly I am new to the coffee world so maybe I should start from your other videos.
I got two dark coffees that I like but when I make them the exact same way one of them comes out a little astringent how do I go about fixing that. Would I start with grind size and would I make it more coarse or less coarse?
Cheap goose-neck kettles are really unknown territory. Can you suggest anything in Europe? Is the kettle in the video Timemore?`How does it compare against Fellow Stagg EKG?
Realizing that (often) minimizing agitation gets me the best cups. I really prefer the simple pour over method from la cabra (they have 3 different brew guides depending on how long the beans have rested). No swirling or anything
Grinding coarser and lowering temperature from boiling to closer to 90. What Hoffman recepies suggest (boiling water, medium fine grind) results in bitter coffee for me. I use filtered water. But I guess I should experiment with ratio also.
Probably practice, when you are new getting your head around why something went wrong is hard but with all the variables actually practice so you have at least your technique the same so when you change something you know it was that variable change that made the difference.
Putting the Drip Assist on top of an AeroPress Go 😄. As long as I don't go above 10 g, wdt before I begin and only use the outer ring, I'm able to grind almost espresso-fine and go up to 1:22, extract to ~25%+ (even with a Comandante) without any bitterness or astringency (with light roasts). It's tastier, more complex, with more clarity and acidity (!) than anything I could come up with with my Tricolate (V3) so far. All my other drippers, including the Hario Switch, have been pretty much collecting dust since last summer.
TDS? Total dissolved solids (TDS) are the amount of organic and inorganic materials, such as metals, minerals, salts, and ions, dissolved in a particular volume of water; TDS are essentially a measure of anything dissolved in water that is not an H2O molecule. ... Hard to understand.
Ive been using Crystal Geyser water it's about 60-70 ppm 7ph and your Gabi B Kalita (Sagan) Method . I switch between the 155 and 185. Recently I used Sibarist Flat filters Kalita 185 and my new zp6. I ground at 3.5 and the draw down was at 3 min . Since I use only light roast and mostly natural coffee grinding finer works best for me . I sometimes use a bit hotter about 207-9 F for the bloom and maybe 205-7 for the second part for the Gabbi B part I pour it at 210-212 F . Question I have I have read somewhere less fresh coffee is better ground course and more coffee to water . I was under the impression grinding finer for less fresh was better. When I go courser it gets under extracted.
➡ *Read my best article about pour over:* coffeechronicler.com/what-is-pour-over-coffee/
@@kg-Whatthehelliseventhat Thanks! The water retained is referred to as Liquid Retained Ratio. Usually 2.2 x Dose is a good estimate for pour over. So 15 grams coffee will retain 33 grams of water.
One huge mistake to avoid is amassing a collection of pourover devices that'll inevitably take up a bunch of room in your kitchen cabinets. Stick to one good one
One tip I've come up with to deal with this mistake is to create a bin for coffee stuff storage outside of your kitchen for brewers and coffee things that don't get used very often. I've... got a lot of coffee things.
My personal choices for pour over are the hario decanter, a relatively cheap timemore c3 grinder, any cheap scale but tbh an acaia if you can splurge and a fellow stag just to combine the water pouring and heating process
@@definiteIynotkenji I went through several scales. Standout cheap scales were the Eravsow and Rhino Coffee Gear scales. The Hario scale is very underwhelming for the money. The Brewista Ratio turned out to be amazing after finding one on clearance for $30.
@@BatPotatoes Hario, even with it's size is really slow with updates to their lineup... Good thing the brewers are so timeless cause their other products are just so outdated.(looking at you hario grinder)
No bypass is the best way
I never wanted to believe water was that important, for any brewing method. I was never going to become that snob who used bottled water. Then one day I though let me try it. My god, what an eye/taste opener. I now use filtered water (Brita) to make coffee. Using a water filter is the best inbetween solution as buying bottled water isn’t very sustainable.
Great comment!
Now imagine if you used bottle water, I have water quality measuring tools and Britta doesn't filters much, it only removes odor and flavours and chloride, but the TDs and hardness of the water still remains really high...try using bottle water that goes around 50 to 100 ppm
I buy my bottle water in refillable 5 gallon bottles.
@@hebertandreeriosvarillas7800 cant confirm this. It kind of depends on the hardness of your tap water. If you have mid-hard water a water filter is perfectly fine and does a great job reducing the hardness. I just tested this in a titration experiment at university :)
@@karigrandii the funny part is the water is fine. The bad tasting water is all about socialism. When local government ties to provide their own water, they almost never get it right. Socialism always fails. All federal and state government does is throw money at the local government. A recipe for failure.
When I went to Iceland, I had the coffee over there and oh my god it tasted so good because it was made with glacial water. So good! I still dream of it.
Dang! Must have been very soft. I wonder if they brewing beer there.
@@MACTEP_CHOB yes they do and it’s delicious! Not a huge amount exported so good luck finding it.
@@MACTEP_CHOB The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
@@localheroEd The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I liked your advice on not agitating too much for medium roasted coffee. It makes a lot of sense and something I was not aware of when I was getting into pour over coffee.
The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
First time here, I don’t even drink coffee anymore due to health issues but I still love how to brew a good cup and this was very well explained
The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I find all of this information on pour over coffee interesting. As a kid in the 1970s, my parents always used a Melita cone. That's just how I always had coffee at home. I tried coffee makers, but was never happy, so I've always used a Melita too. I just had no idea there could be so much put into such a simple process. I think sometimes people overthink it. I can get a really good cup without much thought using a blade grinder and tap water. With that said, my son got a burr grinder and has gotten me more into the science of it, and I'll say I've seen some definite improvement in my coffee. I'll keep refining and take your advice about the water. I am looking forward to my next cup.
I've been using a Melitta cone and their filters for decades. I recently bought an inexpensive burr grinder and my son gifted me an impressive Fellow electric kettle. All used together, they make a good cup of coffee and I feel I've upped my coffee game. But I'm sticking with the Melitta! I enjoyed reading your comment!
Yep Melitta plastic cone number 2 is what I use. Works great. I gather the ceramic cones retain heat which is better?
gotta always overthink first, then simplify down to the marrow.
As a kid in the 1970s, my parents drank Taster's Choice. Today I use a Hario V2. :-)
@@PaulZanoni The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
most people are mentioning always the same basic things, this video really stands out and i wish i had seen it a few years ago. Thank you!
The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
The 5 pour method is a great intro to pour over. It's such an easy way to get into pourover, gives great results and gives you lots of practise at pouring water on coffee in easy to manage incremental steps.
If you were brewing 15 grams of coffeee, you'd pour 5 x 50g of water, simples!
I watch a ton of coffee videos and still learned some new tips here. Thank you!
I underrestimated how much of a difference the level of agitation can make. Crazy. For the first time now I tried to go slower and also stop creating too many circles whlie pouring, but only making soft circles towards the end of the pour. My brew time decreased by one minute this way, lol. And I actually do have only a water cooker like you said in the video, so it's not optimal anyway. But even while still using it, the less agitation made still a massive difference!
Yeah there’s some good tips there that are really fundamental and often overlooked by beginners who jump straight to the sort of UA-cam tutorials that are based more around light roasts. One thing that could have been made clearer is that these tips are based on fixing one main issue - bitterness. So if you’ve just bought your first pour over brewer, or Aeropress or even French press and you’re still using medium to darker roasts and getting bitter coffee then these tips will really help. The one other thing that wasn’t mentioned along with water hardness was water temperature. Lowering your water temperature can help as well. Either do this by boiling your water and waiting for it to cool for 5-10min or don’t let it come to the boil. Once you move onto trying to brew light roasted coffee then you’ll want to change the approach as you’ll want water with a TDS of 80-150, hotter water, finer grind and possibly more agitation, but you only need to make these changes one step at a time and only if you’re finding your brews to be a bit sour or under extracted.
I don't mention water temperature because the roast level is so important in this regard. But almost everybody can benefit from using water in the TDS range you mention, no matter the roast level.
You're hitting my nail right on the head. I'm a beginner using a good scale, Chemex and Fellows kettle at 200F. I'm not as hard core as some of you as I like a dash or creamer in my coffee. I always try it black first, for about 6 months now, many different roast levels and brands. I can conclude that black coffee is probably not my bag. lol. I prefer the taste of a lighter roast coffee, even though I've learned the darker roasts might actually work better with a creamer. Really, I feel like a mad scientist with as many concoctions as there are to coffee. Still searching for my sweet spot though, hopefully I'll get there one day. 🤔
@@christga100 yeah it really gets into lots of subjective areas beyond that such as someone's preference for taste and the overall experience including temperature. I know quite a few people that really linger over their coffee for a long time, but I know that at the end they're drinking something that is a lot cooler than what I could handle. That's what they like though.
Thank you the agitation tip was great, didn't stir or swirl like I usually would and it immediately made my cup smoother ! Also tried a 1:28 brew ratio with a medium-coarse grind on a medium-dark roast and your Hario Switch method - really really good !
A Melbourne Australian brewer here, we are really lucky with our tap water here. Soft water out of the tap, and running it through a bwt filter = beautiful cups
Still not as good as remineralised imo
@@inviktus1983 The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Grinding coarser was it for me. James Hoffmans medium fine thing doesn't work for me at all. I compared the grounds with the pic from his book and I have no idea how he makes that work, and he suggests people not being afraid of going finer if brew is not going great. I suggest the opposite. Maybe he uses expensive SSP flat burred grinders which produce very little fines. I think it's easier to dial in by going coarser. Sometimes fine grinds get clogged and a lot of bypass from a single point of escape so you get both bitter and acidic taste, sharp, and it's hard to know where to go since the timing might be exactly what you want. If you go a bit coarser and the timing slows down, you need to go a lot coarser.
If it works for you that’s great, but it really depends on your specific circumstances such as the coffee you use, your water and your grinder. I know the settings that work on my grinders and they would be considered relatively fine for filter brewing, but I use light roasts so it works. I also find that if I go courser I get a less consistent grind as I don’t have a super fancy grinder. The less consistent grind results in a really muddled cup as there are noticeably more fines.
@@leroythecoffeegeek4611 Of course it's not a one size fits all! Im mainly directing it to people who can't seem to find a good grind setting. 3 mins brew coming out bitter and sour? Hard to know where to go? Likely coarser is the answer. It's kinda easy to find out when you went too coarse, but kinda hard to know if you're too fine. Yes, if you are only a bit too fine it will be a wall of bitterness and longer drawdowns. But if you're finer than that you can just be in bypass town which for someone new to pour over it can be really puzzling. Most people just say slow and bitter = go coarser, the opposite, go finer. But there's heavy channeling also which can produce both sharp acidity and a fast draw down. I think that idea is better for espresso.
Finer is better, too for me, than courser. The first advice I was given, from coffee store owner was, use two tablespoons of coffee beans for one serving. Now I have been finding, I can use between two-thirds tablespoon andone tablespoon , but grind the beans finer; to brew about 6 to 7 fluid ounces of brew, and the results are very good.
@@10floz30minutes I highly recommend using a scale! I think you will like it, precise measurements for your coffee.
@@sebaba001 Not planning to but I have not progressed to that kind of accuracy yet.
Love that you pointed out the Hario Drip assist. It's such a handy tool to have at the start of a coffee journey but it does limit the control you could have over making coffee. There is another water dispersion option that I think is a bit better myself, though it is a lot less easy to get around Europe, the Melodrip.
My personal advise to anybody that wants to dive into filter coffee would be to get an Clever Drip first. While it is a cross over between pour over and immersion it is incredibly easy to start off with. It removes the need for a water dispersion tool and gooseneck kettle if you follow the principle of water first and then coffee. Once someone has that down they can side step in what ever they think is most interesting to play around with. Be it cone, flat bed, no bypass or more immersion style brewers.
Just went from a Baratza Encore to Ode Gen 2. Huge difference in cup quality.
nice video you just popped up in my recommendations, we need more Danish coffee tubers, Skål
Great tips, when I was starting to manual brew, I transferred the hot water from my regular kettle to the smaller gooseneck kettle, I don't know if this is considered as a mistake, but from what I experienced it was quite difficult to produce consistent result with the brew because the temperature change while transferring the water. 😃☕
There's a considerable risk of brewing at too low temperatures with that approach, especially if you brew very light roasts. So definitely a good idea to have a hot kettle.
I find that too. I added water straight from boiling and measured the temperature in the grinds+water in the filter funnel. Temperature drops immediately to about 160 F.
Heat up the filter well before starting. And use a digital thermometer. It helps make sure the kettle is at the right temp.
Wow. Thank you. I was dealing with texture issues. Sometimes I got it right and sometimes I didn't. When I didn't the coffee would feel muddy. So one minute after watching this video, I boiled water filtered through a brita and can notice a difference. I also need to upgrade my average run-of-the-mill equipment. I will watch your other videos.
Just get a bunch of Hario stuff. Just the basics. You can’t go wrong. Also get a baratza grinder. It’s like $150 but it’s worth it
The biggest tip I would say I would give a beginner is that you want to start with low agitation would you want to finish with good agitation. Your low agitation beginning will cause it to take longer for the first few drops to get through the coffee bed, but will allow for the grains to float and the further agitation will help to press down the grinds, causing them to be properly surrounded and swimming in order to get better extraction.
The Kingdom of God is at Hand
John 3:16
King James Version
16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
I live in the Lot et Garonne Department of SW France. The water qualityt here is excellent and the cofee I produce from drips is super.
I am having so much fun learning about the world of coffee! Just got my first burr grinder (Turin dm47) and dailing in pourovers. At the moment I am enjoying a very unconventional recipe that works with cafe au lait. I brew with a 1:9 ratio, relatively corse grind, with a very fast drawdown. I mix with 1 part maple syrup, 2 parts coffee and 4 parts milk. It makes a very rich sweet drink with a bold but smooth and sweet coffee flavor. you can taste the characteristics of the coffee well, but I would suspect it might not work if you drink black. Anyways, thank you for the great content!
I could listen to you for days!
I was VERY surprised when the BEST coffee I had been drinking was a pour over 😃
I love the pour-over method because it's simple and doesn't require a machine. But seeing things like the 'drip assist' and seeing people taking this method too seriously begs me to mention this: your auto drip also does a 'pour over' and it looks a lot like the 'drip assist'. Same idea. Not superior in the same way that vinyl records are not superior to compact discs.
Great video! I think another mistake is brewing temperature - brewing at boil for all roast levels. It's not a big big thing but I think it helps when switching from one roast level to another!
Definitely!
Mmm, James Hoffmann did a video on brew temperature and especially the risk of "burning" the coffee. Turns out that even when you boil the water, by the time you pour it the temperature drops a few degrees. You will never burn your coffee.
More important is brewing at about 96 degrees because then by the time you drink it it will hopefully be around 60-65 degrees which is a drinking temperature that lets the flavours come out best.
water that is not the right temperature is a mistake that I've heard of - this is perhaps more common with Aeropress than pour over but I believe it plays an important part in other extraction methods too. I like 95 degrees (Celsius) - seems to be a Goldilocks to me.
The first Coffee cafe (Cafe Moka formerly located in Virginia Beach, VA now located in Charlotte, NC) I went to with multiple brew methods (Hario V60, Chemex, Aero Press, French Press, Kalita Wave, Yama Siphon, Able Kone, etc.), the owner said to use temperature between 200 degrees Fahrenheit (93.33 Celsius) - 203 degrees Fahrenheit (95 Celsius). Using a temperature higher than that range will burn the coffee.
Found it! I started using just filter water from an Elkay water great. Big improvement.
I'm just a newbie but have found that if I wait 20sec. To 2 min . After water comes to a boil my pour over tastes wonderful. I use a Bodum carraffe and have found 3 filters works great. Top per filter middle stairs less bottom paper filter. Use plastic straw for bypass airflow in the spout. Yummy coffee. I use turkish pepper mill on loosest setting this gives nice grind. Also I like organic coffee. Hope this helps.
Using recipes that uses less technique , so you can focus on grind size / temperature etc. I’ve been very into the simplicity of April coffees 2 pour recipe with their brewer.
I'm curious, why'd you want 1:17 brew ratio? A fancy shop does that around here and frankly the coffee tasted like ditch water to me; just so diluted and lifeless.
You have some good tips here. Although I’m not sure about using that dripping assist, as it’s made of plastic and I really don’t like using heat on plastic…even though it claims it’s safe. Gooseneck for me.
Since there are so many variables it's not a bad idea to focus on what you can control _easily_ and be consistent as possible without appearing to others in the house that you are performing a science experiment (although for us engineers that's really what we are doing). Grind size, water, temperature, ratio, bloom time - all important - being close will yield a good cup of coffee but precision and result in a great cup. An investment (less than $20) in a scale and a gooseneck kettle ($30-$40) should get you most of the way there - a few hours watching James Hoffman videos and trying a few ratio recipes and there's no reason why you can't make a great cup (almost) every time.
I brewed a pour over for the first time last night. It took about 30 seconds 😂😂😂. Way too course of a grind. I’m learning.
I heat my filtered water to 180 degrees on my stove in a steel sauce pan. I then place a steel strainer with a paper filter inside over my cup. I add my grounds and pour it over. Simple and great coffee.
I was sceptical (I hate those "dont do this" kind of videos), but those tipps were great
I start by pouring over enough water to wet the grounds, then just slowly pour back and forth over the top, never flooding the cone, until I'm out of water.
I use about 300ml of water and about 3 tablespoons of loose grounds in a custom blend of two store-bought coffees.
I get something resembling an Americano. A little bitter, but strong enough to take an almost equal amount of half and half. I like the bitterness as long as it's tempered by creaminess.
Before I had a nice pour over kettle I used a small milk frothing jug. It was much easier to get a nice stream than with my regular kettle and I already owned one
My favorite coffee is Ethiopian ….it’s a light roast. I’m hooked on it
Gonna really remember this tip about agitation with my next pot. I kind of go back and forth between medium and light roasts but never really change up my pour. I've had some gripes about my last few light roast batches tasting kind of sour. Maybe I need to agitate it a bit and see if that helps?
Do you have design tips for someone making ceramic pour-over cones? I've tried a couple different things, and have ideas for a few more but I'd love to hear your thoughts on what features are important for a good form!
super video,thanks!
I have actually noticed that occasionally the top of the bed would look a bit like mud after brewing. I was experimenting a bit with grind size to see if I was just grinding too fine, but it would also make sense that it's an agitation thing, since I haven't splurged on a gooseneck (yet 😅).
I get experiense of pour over use a filter of metal better than paper washing it and improvisation will make it good taste must say Bravissimo ☆☆☆☆☆
For #2 I would actually argue going finer instead of coarser, because the particle distribution on bad grinders is actually wider the coarser you go. If you go finer (not too fine in order to avoid channeling), lower the ratio and add bypass water you actually get a clearer cup.
YESSSSS ABSOLUTELY, well you can just pour with less agitation or no bloom :D
Adding bypass is another layer of complexity that you have to explain to someone new though. Coarser grinds are less consistent in particle size but they do ultimately have less fines due to the smaller surface area of the beans being exposed.
What's a good grinder for someone getting into pour over as a noob?
I got a good grinder now (1z JX) and my pour over set ready and adjusted the grinds for a "good" 30g/500ml.. And yeah the coffee isnt great.. Going to fetch a Brita pitcher with filter and see the veil disappear then? Dann it is very hard to brew coffee today. Guess i need more stuff now again..
Wet the grounds with hot water. Wait 2 minutes. Then pour over. Helps remove acid and bitterness a lot, with richer flavor.
First world problems. You gotta love it!
Speaking of lighting, yours is entry level. Not bad but it's flat and uneven and a backlight would add some snap. The top of black kettle fades into the background, background lighting is subtle. I'll tell you what they told me, "a few simple rules and 20 years experience." Probably not great to wear a white t-shirt with all that black in the image. Also Audio is not bad, but there are ways to hide that mike. You've got a great voice tho. Good luck and keep up the good work.
What are your thoughts on the April Brew Method with the April Dripper when taking agitation into account?
It's a good method. The agitation is kind of necessary since there are only two pours.
You know for me espresso comes first, but I must say your videos lately made me pull out the clever dripped and the aeropress with very enjoyable results…now I have the itch for a gooseneck kettle and a flat bottom brewer, but I’ll push it away for sometime 🤣
Is the Timemore B75 your recommendation?
Go for it! Timemore B75 is great, but I think it makes a lot of sense to get the V60 as your first model.
@@coffeechronicler great to know, V60 is even easier to find!
What's you opinion about the "bloom" thing where you pour a couple of cups of water first, then let it all rest for a while before continuing? I'm doing this, but I'm never sure it really makes a difference. Thanks!
Is pour over coffee better then aeropress I’m just getting into coffee
Is reverse osmosis water ok?
I'm doing aeropress for now, i just dialed in my JX and then all goes to shit by adding a Brita filter and i use 3.30 min JH method. And while you play with different coffee's, you settings also changes a lot - but i keep water temp and weight stable and only focuse on getting the grind to get around suitable to hit the 3.30 and i use the V60 Hario filters ( That came with the V60 02 plastic drip kit) for now and might check out the cafec eventually..
I'm gonna try brewing with bottled water, but buying bottled water just for coffee is completely unsustainable in the long run. From what I read water filters barely help with hard water and sometimes even add mold or other undesired elements. So not sure how to solve this problem in my hard tap water area..
w8 I thought that harder waters are better for coffe making... Containing positive magnesium and calcium ions. Wherever we are speaking of either caffeine or any of the acids, they should be carying some negatively-charged electrons around... So... I thought they should attract and thus help with the extraction...
magnesium water filters do an excellent job. tap water tds decreased from 250 to 80 after filtration. the coffee turns out sweet and clean
Like bwt?
Depending on where you live, this can be an excellent approach!
@@nikolajhansen15 exactly
@@magutin cool! I plan on trying bwt filters as i found out they fit in my Brita filter jug - so I hope they do a better job than britas filters
Why would a weaker brew ratio be for more advanced brewers? (1:17, 1:18 as you mentioned)
Thx
Usually, entry-level grinders perform better with a coarser grind size and a lower ratio. On the other hand, if you have a better grinder and higher quality coffee beans, those long ratios tend to work better.
Whats the name of the device for not agitaring? I would like to by one. Thatks for the tips!
Hario Drip Assist ☕
@@coffeechronicler Thanks a lot!
How about tap water boiled ?
Clear as glass and very helpful. So, well done! Only issue for me personally is that everything being in metric hurts my head as I try to translate into the numbers I live with.
First off - your channel is really good !!!
I currently prepare espresso type coffee’s - but am wanting to start with pour overs after having an amazing coffee from my local coffee shop using a chemex.
Im tossing up between chemex or v60. Still undecided.
Im looking for a kettle. Either the fellow stagg or brewista artisan.
from your experience, would you prefer or recommend one more than another ?
Cost for each here in Australia are pretty much equal - so taking cost out of thr equation
Thanks, Ivica! I would go for a V60. For the kettle, I would take the Stagg. Or you could also consider the more affordable Timemore Fish Smart Kettle.
@@coffeechronicler thank you so much for your advice - it is much appreciated.
I have 40/60 RO\DI that makes all water 0TDS I use it for work but I think ima start using it for coffee…
I found using dried crushed membrane free egg shells removes all the acid taste.... so you can agitate all you want for the strongest brew.
Can you use distilled water when making coffee?
I wouldnt let hot water touch plastic. That is a HARD NO for Hario drip. I like my ceramic Bonavita with drip control for pour over.
You're very behind in times. Not all plastics are the same. Also, drinking water from plastic bottles already has a lot of dangerous particles in the water, according to studies, but I use them anyways. I'm vegan, exercise, do breath work, do meditation, etc. I'm not that worried about the particles.
wouldn't*
@@ReligionAndMaterialismDebunked Why would you drink water from a plastic bottle? I didn't mention anything about the water used. Never said it to be from plastic bottles. For coffee, you may want to ionize it to your satisfaction/Sodium carbonates. The base of all plastics are the same, even when refined polymers.... ethaline, propylene, vinyl, styrene. Pick your poison. For clean water, RO your own or distill is even better.
Saying one is behind in times and saying not all plastics are the same, then saying to not drink from plastic bottles, then wanting to correct my punctuation mark, not only shows your lack of ability to think logically, but shows your insecurity in what you are claiming. I know what I am talking about, and one more unrelated point....I didn't mention a thing about particles to be worried about. That's the last of concerns. Plastics off gas, and do so extremely when heat is applied. There is no plastic that doesnt off gas when heat is applied, specially boiling, or close to boiling water. Ceramic, glass, porcelain. These work best. If you cant comprehend the difference in these materials, then you should always seek experienced, and opinions from those who understand materials, and not your own.
Would not boiling / aerating your tap water prior to use help improve gava ?
Could you give us an example of good water brands.
It's so different from country to country that it's hard to do. Usually, the ones labeled "drinking water" (and not "mineral water") are ideal.
Is distilled water a good choice for pour over?
The experts say no.
I use my Britta filtered water. I use it for cooking, making tea, drinking, etc.
Distilled water could damage your kettle apparently. And you need some minerals in the water to be able to extract what you want from the coffee . I use Third Wave packets mixed into a gallon jug of distilled water. You get 12 packets for about $17 US. That’s enough for 12 gallons. I still haven’t used up my first box I bought.
What if you only have access to tap water? I cannot purchase bottled water where I live.
Love this channel!!
Great advice!!👍😎👍
I think it's a great idea to buy some water from the grocery store and experiment. However, alkalinity does not always equal calcium and magnesium. I have over three hundred parts per million carbon 8 but I have zero calcium and magnesium.
Bicarbonate is the main source of alkalinity. Calcium and magnesium are rather measured in terms of hardness. But all minerals and salt count regarding TDS.
Glad I subscribed thank you
Great tips... always pains me to see people agitating the grounds with a spoon or whatever...
I think practice, also learning, from filters to water, to agitation, grinder. You was helpful, along the way. Anyway, whats your take on alkalinity(interval) these days? 40 to 60?
It depends on the roasting style and your preference, but often less is more when it comes to alkalinity.
the fellow aiden is going to change the pour over home prep game..
as much as i enjoy toiling over funky, bright samples of green coffees in my price range..often experimental roasts
ikawa AI app profiles for exotic samples, paired with the fellow aiden will kill all of the guess work.
now you just need to jave your aggressively filtered, remineralized, structured, water to brew with
Very helpful video. Subbed ✌🏻
We have a filter on the water tap in the building reducing the hardness to 6dh. Is that good enough?
@@aminghadirian not for pour over, you should aim to get the KH down to 2 dh
@@coffeechronicler wow. Thank you for the reply
@@aminghadirian Just to clarify, carbonate hardness should be low. Not general hardness :)
@@coffeechronicler thank you for your explanation. I think our machine only measures the general hardness. Honestly I am new to the coffee world so maybe I should start from your other videos.
Bedroom eyes, forgot about the coffee.
No gooseneck kettle is cheap!
Would you follow the same rules for chicory coffee?
If you have chicory coffee just buy the cheapest shittiest coffee maker
What about the size of grind? Do I want sand particle or more like powder?
Closer to rough sand than powder
What about Zero water filter. Save your body and the planet - 0 TDS
Good idea in general. However, it doesn't work well in a few countries with very hard water.
What about distilled water?
I got two dark coffees that I like but when I make them the exact same way one of them comes out a little astringent how do I go about fixing that. Would I start with grind size and would I make it more coarse or less coarse?
Go courser and lower your water temp to 80-85c and see if that helps.
@@michaelpeuplie6464 thanks
What do you think of the new cafec 27 deep samll dripper?
Hmmm I wonder if drip assist is available for all sizes of the Hario Brewer?
Only available for the 02 size, unfortunately
Would you recommend reverse osmosis water?
Pinch of salt in pour over coffee almost always improves taste and lowers bitter notes
Cheap goose-neck kettles are really unknown territory. Can you suggest anything in Europe?
Is the kettle in the video Timemore?`How does it compare against Fellow Stagg EKG?
Yes, it's Timemore's temperature-controlled kettle. It's quite nice, except the weird control pad, but you can get used to it :)
great tips.... 👍
What has helped you make better pour over?
Realizing that (often) minimizing agitation gets me the best cups. I really prefer the simple pour over method from la cabra (they have 3 different brew guides depending on how long the beans have rested). No swirling or anything
Grinding coarser and lowering temperature from boiling to closer to 90. What Hoffman recepies suggest (boiling water, medium fine grind) results in bitter coffee for me.
I use filtered water. But I guess I should experiment with ratio also.
Probably practice, when you are new getting your head around why something went wrong is hard but with all the variables actually practice so you have at least your technique the same so when you change something you know it was that variable change that made the difference.
Switching to the Kalita Wave instead of V60. I love the coffee I can produce with it
Putting the Drip Assist on top of an AeroPress Go 😄.
As long as I don't go above 10 g, wdt before I begin and only use the outer ring, I'm able to grind almost espresso-fine and go up to 1:22, extract to ~25%+ (even with a Comandante) without any bitterness or astringency (with light roasts). It's tastier, more complex, with more clarity and acidity (!) than anything I could come up with with my Tricolate (V3) so far.
All my other drippers, including the Hario Switch, have been pretty much collecting dust since last summer.
By the time I finish my pour over, the coffee is always lukewarm and I have to microwave it.
Is filtered water fine
Yes, it's a good starting point
TDS? Total dissolved solids (TDS) are the amount of organic and inorganic materials, such as metals, minerals, salts, and ions, dissolved in a particular volume of water; TDS are essentially a measure of anything dissolved in water that is not an H2O molecule. ... Hard to understand.
Amazing 😍
Thanks 🙏
Ive been using Crystal Geyser water it's about 60-70 ppm 7ph and your Gabi B Kalita (Sagan) Method . I switch between the 155 and 185. Recently I used Sibarist Flat filters Kalita 185 and my new zp6. I ground at 3.5 and the draw down was at 3 min . Since I use only light roast and mostly natural coffee grinding finer works best for me . I sometimes use a bit hotter about 207-9 F for the bloom and maybe 205-7 for the second part for the Gabbi B part I pour it at 210-212 F . Question I have I have read somewhere less fresh coffee is better ground course and more coffee to water . I was under the impression grinding finer for less fresh was better. When I go courser it gets under extracted.