I strongly encourage you to try two pourovers side by side; one with the copstick swirl and one without. It was really convincing for us to make that addition to our recipe :)
THIS is a real tutorial, a good "this is what work for us, so we do it like this" stuff. I like to get technical with coffee and stuff, but as you say, working at a cafe and working with diferent coffees and roast dates, you cant stick to "do this at this time, then that at that time" millimetrical stuff, less if you have a lot of rush. Love the video, will try it at work this days! c:
100%! There are times in a rush where we have 5 pourovers lined up for our manual brew bar barista at one time. Having standardization greatly helps in workflow. And when things slow down, baristas love playing with the recipes per-coffee too!
How would scale it down to say like 12,5-13 gram that you come out to me around 200 ml. That’s my daily driver now with the origami but I want to learn more recipes but I like to make only one cup a time…
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
Enjoyed the video immensely. Never seen the chopstick swirl. Going to try that for sure. Yes. Make more videos like this.
I strongly encourage you to try two pourovers side by side; one with the copstick swirl and one without. It was really convincing for us to make that addition to our recipe :)
THIS is a real tutorial, a good "this is what work for us, so we do it like this" stuff. I like to get technical with coffee and stuff, but as you say, working at a cafe and working with diferent coffees and roast dates, you cant stick to "do this at this time, then that at that time" millimetrical stuff, less if you have a lot of rush. Love the video, will try it at work this days! c:
100%! There are times in a rush where we have 5 pourovers lined up for our manual brew bar barista at one time. Having standardization greatly helps in workflow. And when things slow down, baristas love playing with the recipes per-coffee too!
Thank you. Well done, covering variations that always occur with different coffees.
Wtf dude you're a beast this is such a fucking good tutorial I'm gobsmacked
Great tutorial ... I've never seen that chopstick swirl of the dry grounds technique....
How would scale it down to say like 12,5-13 gram that you come out to me around 200 ml. That’s my daily driver now with the origami but I want to learn more recipes but I like to make only one cup a time…