Thank you so much for doing this series Matteo! You’re doing the online coffee community a great service. I’m learning so much from the explanations you’re giving as you brew each coffee, and having a number of brewers myself, I find your recipes very easy to replicate. I look forward to each new video! ✨☕️ ✨👏🏼😊
It's very interesting to hear your reasoning for each coffee and how you dial them in. And in a very relaxed way. I'll probably follow your calendar all the way to Christmas.
Wonderful Matteo...love your brewing videos and how you approach different coffees whether it's grind size, pouring stucture, water temp, filter paper, etc. So much to see and learn. Thank you.
Was so close to buy the same calendar, it would had been so much fun to brew with you like these everyday. Really enjoy your pov brewing n everything pls keep it up.
Today I had no time for this coffee this morning 😢 but I’ll try it tomorrow with the orea , wave filters and your 6 pour recommendation :) Love the series
My only experience with Myanmar coffee is a natural from PA-O Village roasted by Rogue Wave in Edmonton. It’s one of my favourites and so I’ve had a fair bit of it. It tended to the sweet, fruity, floral and tea-like.
As I say in the video, when I use Kalita paper, or in general any paper, doing high agitation with washed coffee might caused drainage slow down or even clogging. That's the reason. But I can always try the 3 pours high agitation one of this days and see the result.
It it's dark roast, I suggest low temperature like 185F and also low agitation like I do in this video, but I would split the water in less pours, like 3 or 4
![[LIVE] : ONE ลุมพินี 91 | คู่เอก "คมอาวุธ vs อเล็กเซย์"](http://i.ytimg.com/vi/V0RkEfYFsgM/mqdefault.jpg)
Thank you Matteo, I look forward to this each morning and I'm learning lots!
Thanks as always for your support. I'm so glad you are enjoying it
Thank you so much for doing this series Matteo! You’re doing the online coffee community a great service. I’m learning so much from the explanations you’re giving as you brew each coffee, and having a number of brewers myself, I find your recipes very easy to replicate. I look forward to each new video! ✨☕️ ✨👏🏼😊
Hi! I'm very glad you enjoying it and that you find it useful :) Thanks for the feedback
It's very interesting to hear your reasoning for each coffee and how you dial them in. And in a very relaxed way. I'll probably follow your calendar all the way to Christmas.
I'm very happy you enjoying this format. Thank you very much for your support 🙏
Wonderful Matteo...love your brewing videos and how you approach different coffees whether it's grind size, pouring stucture, water temp, filter paper, etc. So much to see and learn. Thank you.
Hi! Thanks so much for your comment and the feedback. I'm glad you enjoy them :)
You become my new routine video, enjoying this coffee calendar !
And I'm thanking you so much for your support! I'm so glad you enjoying it
This is a great series. Please keep it up!
Thanks so much for the comment! And I'm glad you enjoy the series
loving these
Thanks so much for your comment and feedback. I'm so glad! :)
Was so close to buy the same calendar, it would had been so much fun to brew with you like these everyday.
Really enjoy your pov brewing n everything pls keep it up.
Hi! Thanks for the comment. Yeah it would have been fun actually. Glad you enjoy this series :)
Today I had no time for this coffee this morning 😢 but I’ll try it tomorrow with the orea , wave filters and your 6 pour recommendation :)
Love the series
My only experience with Myanmar coffee is a natural from PA-O Village roasted by Rogue Wave in Edmonton. It’s one of my favourites and so I’ve had a fair bit of it. It tended to the sweet, fruity, floral and tea-like.
just tried Myanmar this month too and it’s quickly becoming my fav coffee. taste like peach hazelnut tea w crisp acidity
Sounds delicious!
What make you decide for washed coffee between this method and 3 pours with high agitation ?
As I say in the video, when I use Kalita paper, or in general any paper, doing high agitation with washed coffee might caused drainage slow down or even clogging. That's the reason. But I can always try the 3 pours high agitation one of this days and see the result.
what's the best way to brew African coffee? I have a washed Uganda dark roast roasted in Iowa City. I use Kalita wave 155. Brew temp recommendations?
It it's dark roast, I suggest low temperature like 185F and also low agitation like I do in this video, but I would split the water in less pours, like 3 or 4