Pour-Over Showdown: Classic vs. Cold Bloom vs. Compound Chilling | 3 Techniques Compared

Join us in this exciting pour-over showdown where we put three distinct brewing techniques to the test using the same exquisite Ecuadorian Typica variety natural coffee. Watch as we compare the classic pour-over, the innovative cold bloom, and the intriguing compound chilling extraction side by side.
🌱 Coffee Details:
Variety: Ecuadorian Typica, natural process
Ratio: 12 grams to 200 mL water, divided into four equal pours
☕ Brewing Techniques Explored:
Classic Pour-Over: The timeless method loved by coffee enthusiasts.
Cold Bloom Pour-Over: Featuring a first pour at 72°C for a unique flavor profile.
Compound Chilling Extraction: Utilizing the Paragon method in the first pour for a distinct taste experience.
🔍 In This Video:
Step-by-step brewing walkthrough for each technique.
Detailed comparison of flavor, aroma, and mouthfeel.
Expert commentary on the impact of each method on the coffee's natural characteristics.
Final verdict: Does the brewing method significantly alter the taste?
👩‍🔬 Whether you're a coffee aficionado, a barista, or just curious about different brewing styles, this video is packed with insights and tips that will deepen your appreciation for the art of coffee brewing.
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[@jorisfassina3789]

Nice to see a professional recommend extractions yield around 17%. High extraction never taste good to me and I end up often between 17 to 19% for pour over. I will investigate more cold bloom vs extract chilling haha ;). Highly appreciate your work :)

[@memlicoffeelab]

Great point! Also, I haven’t played much with grind sizes so far, that will be my morning coffee experiments in February.