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I think the slurps need a 64bit float recorders not to clip and saturate 😂😂😂

Could you please do a video explaining how you can taste many coffees back to back without rinsing your palate? This still amazes me.

Nice vid as usual. Does the sound sounds good for you guys? It seems distorted and over compressed. Maybe you should get your mic closer to your mouth?

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Great video, the more comparisons and tips about brewing the better :)! 1. Do you mean adjusting the brewing time to simply remove the server and replace it with a cup at the right time where the last - unwanted - drops will fall? 2. Have you also tested a possible subtraction of the first 5-10 seconds from the bloom? I've tried them and they are usually also very unpalatable, but I'm afraid that if we subtract a lot, the coffee will lose its complexity. 3. It would be great if you tested / said something about aeration. The trainer of the current brewers champion - Martin - has been focusing a lot on this topic lately. From the simplest area ji through swirl in the server to a wine aeration device (cheap stuff) I wonder what the difference in taste would be :) I intend to test it in the near future on a simple experiment, i.e. divide each brew 50/50 and do not aerate one part at all and pour the other from a height of 30 cm to the second server and compare the taste. I am not a professional tester so it would be great if you commented! :)

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I have had a Lab Sweet 807 at home for a few years now. Like that single doser - where please can I get one?

Very interesting, thanks.

Fascinating and very helpful.

nice! how does the porcelain Orea compare to the Torch Mountain?

Hi from Kazakhstan! As always thanks for the great content! The knowledge that you give is highly appreciated. Your channel is a hidden gem, it deserves more attraction!

I don't understand. From a pure physical/chemical point of view, what is the difference between the 2 methods/tools? In both cases, the coffee stays in water for some time then is drained into another container. The only difference is the draining time, that must be included in the total steeping time. How can the 2 coffees taste different? 🤔 Same idea with the French press. The only thing the tool does is pushing the grounds at the bottom and keeping them there while you pour the coffee out. For the rest, it's also just coffee steeping in water. What am I missing? 🤔

That was so great, Memli! Enough to makes me a new subscriber as an another content creator

Glad you enjoyed the coffee and minerals!

About the inconvenience of having 2 kettles at home, why not pour the hot water in a pitcher? It's just a little bit water enough to do the bloom, so I reckon the temperature in the pitcher would drop significantly, making cold bloom more convenient

I love this guy! One of those ppl you just want to listen to

hey i think you need to put your mic closer to the neck and boost the input a little bit in the video editor. thanks for the review though.

I use the Picopresso almost every day and it makes excellent espresso. The added gauge and stand makes it almost foolproof. Great review! Thanks.

This video is super helpful. So many youtubers are clueless about coffee and only know how to make clickbait titles and thumbnails, but you've broken that trend with a legitimately informative and useful video! thank you!

😋 I’m hoping to be a food taster in the future. Thanks for the knowledge!

I make Vietnamese iced coffee in a similar way……..25 grams of coffee, 150 grams of 190 degree water (50 grams mixed in to bloom it for 10 seconds…..then the other 100 grams of water), steep for 2 minutes and press into cup containing sweetened condensed milk, stir well and pour over ice…..

What is the name of the mineral product you were adding?

Super interesting 😮! You’ve inspired my writing. Thank you😊

Elegant result!

how many clicks on the coffee grinder comandante m40?

The 'Equal Coffee Filter,' a coffee filter as perfectly beautiful as Japanese origami, has been gaining some buzz recently among us coffee geeks.

Mehmet, your approach and descriptions are top-notch. Wonderful videos.

It seems the ending was accidentally cut out. Editing error. What was his final conclusion between the filters?

Are you going to make a video about the Orea v4?

The problem with your videos is that I want to order every coffee..😉

Neat!

جميلهه جدا النكهه واضحه و منعشه اضبطوها

So after i found the ideal brewtine, do i then change my grind size in a way that i reach this time?

Hi, just a small question regarding the brewing method with the Switch. Why do you prefer to start with percolation and then move to immersion? My logic is saying that at the blooming phase we might have channels so by using immersion we can mitigate this. Would love to know your thoughts on this.

Woww very similar to what i came up with using my aeropress go, just different in ratio, mine is a little bit longer with 120g of water and end cup of 180ml of beverage, but sometimes i use shorter ratio as well if i want those texture and body. Overall the process is the same and the idea is the same as well. Happy to see someone out there with the same thinking ❤❤

I am going to try this out! Do you think there is a flavor difference for not having a bloom? What is in the background of your video with the stacked rocks? Very cool and interesting to look at!

I'd love to taste that! Can you tell us how you chose the Hario Switch versus other valved drippers? What are its pros and cons compared to others?

Great video. Can hardly wait for my first two coffees to arrive.

my less favorite sibarist paper filter,never able to fold it,i use,flats-cone,one day perhaps i will be able,but the most important part of the (folding) video was fast..in sibarist site also i m not able yet to fold the b3hybrid...

I am definitely going to try this!

I have a K6 manual grinder. Any thoughts on grind size?

My eyes…

Hey Mehmet! Great videos, both because you address hard challenges like decaf in this case, and also because I constantly learn novel ways to approach them with every video. I would recommend to edit so the brightness is a bit lower if viable. Why the lower temp for the bloom, does this allow the higher acidity that you mentioned? Greetings from Mexico City.

I like the way you present. It really shows your passion for coffee.

First🤓☝️

Congratulations! Really impressive, I experienced palate fatigue just by watching two minutes of this video..

Fantastic job! Looks incredibly difficult.

What is the temperature of water?

I'm going to try this! Thanks for teaching this. Maybe I'll post a video of me trying it out! Coffee cheers!

Great video as always ! Thanks !