Hario Switch Pour Over Technique: Stall the Fall Method
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- เผยแพร่เมื่อ 23 ส.ค. 2024
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10 minutes video in one comment: 260 grams of water off boil into filter with stopper up. 20 grams of ground coffee on top of water. Stir for 40 seconds and release stopper.
Thank you for saving me a lot of time. Cheers.
This might be the fastest recipe I've ever seen which produces such excellent cup of coffee! Thanks for sharing
You’re welcome! I’m glad you like it!
Seriously took me way to long to try this. My grind was on the coarser end of pour over and my total draw down was 1min 23sec getting that fun dome and all form the vortex action.
WOW. I didn't think I could get this kind of texture and body out of a cup that fast. 10/10 will do this again.
Seriously it really works! I have always been using this new method brewing my coffee, it makes ordinary beans taste much sweeter and less bitter!
Hehehehe thanks for this! Glad you’re enjoying the methoddddd!
Just gave it shot. I also ground a few cranks finer. First impressions: ridiculously sweet and syrupy/rich. Surprisingly maybe a tad more extracted than what I’m used to drinking (but I did also grind finer this time or could be the tighter ratio). The texture of the coffee just covers the whole palate.
1:44 total brew time so maybe I’ll just stick the grind setting I had before and see how that goes but honestly with how easy and fast this is this might be the go to recipe now.
I thought your 2 minute recipe was crazy but this is on another level!
So glad our normal method works well enough but this ones just was too exciting to not share ahahahahaha!
Just got a switch and tried this recipe just now as a test run. Man, even with a coarser grind this tastes absolutely delicious and fantastic 10/10
Tried it and experienced an awesome cup of coffee! So simple yet so effective. Thank you
You’re super welcome!!
HARIO SWITCH TALES
Ratio 1:13 (20gr @260ml)
14 - 16 clicks on C40 (~60 on K6)
- Rinse paper
- Put boiling water to the dripper
- Pour the coffee ontop the water
- Start the timer
- Stir rigourously to soak and extract
- Open the switch at 0:40
- Stir even more until near the end of draw down
- Profit!
Edit:
I don't have Hario Switch so I tested this on Clever. The result with Natural Guji Wushwush is reduced clarity and acidity, increased sweetness and body. Nothing unpleasant really. Thanks for sharing!
Yups! This is what we think too! I think when there’s more oils the acidity becomes more muted, but the oils also give more texture which reduces the clarity. It’s fun to balance!
@@TALESCOFFEE Vince, my grinder is a 1Zpresso JX-pro. Any suggestions on grind size for this one? Thks
@@manuelpenaruiz3694same grinder here, you ever get a good setting for this recipe?
I tried it with my bonavita immersion dripper and got really good result. Very balanced acid and sweet, I think from a very even extraction. Tbh at first I didn’t expect the method would work for it is the first time I saw ppl stir that much. The result blows my mind. Thanks!
Thank you for sharing. Definitely a different way of brewing with the switch. The cup was sweeter than my normal recipe. I would recommend switch users to try it and fine tune to your preferences. I’m excited and intrigued to experiment with different parameters.
Yeah the tighter ratio really helps it’s also to do with how much volume is necessary to brew all the good flavours!
I gotta admit, I was super skeptical when I watched this video. But I've tried it on a medium light roast, and a medium roast that was on the dark side, and wow! Full bodied, aromatic coffee on both, with a lingering sweet finish. Great technique!
Thank youuu!
Now that I upgraded to a hario switch. I might actually try this method for once. The single pour method with the hario v60 just didn't cut it for me as andaily driver.
i found this technique to be really usefull for darker roasts. great video thanks for sharing with us!
You’re very welcome! Sorry for late reply missed this 😩
Mind blown. I'm in love, drinking juice instead of a coffee!
♥️♥️♥️
The perfect brewing technique for me, as it is fast and provided a nice cup of coffee. Big thanks.
Greetings from Germany
Thank youuu!!!
I've tried this method, so much more sweetness and nice texture, so easy and enjoyable cup with no unpleasant taste !
So simple so tasty right YEEE
Okay,
Now we need a siphon video! 😂🤷🏻♂️
You’re right I should redo the siphon video :3
Maybe it's because I don't have a gooseneck kettle but this has been far the most repeatably delicious method of brewing for me, no unwanted bitterness or astringency.
I'm curious, have you done a video on why the domed bed at the end is good (vs ending with a flat bed). Because when I think about it, it seems like a domed bed gives you a slightly uneven extraction for the last tiny bit as the water drops below the top of the dome but maybe that's negligible, or I'm misunderstanding the physics.
I don’t really, if you want a flat bed you can jsut tap at the end. It’s an aesthetics really. I think though if you look at the amount of mass the water has to pass through the dome is more “even” actually. Since the shape is a cone if you draw an even line from the bottom (distance wise) a dome has a more even distance then flat bed.
@@TALESCOFFEE oh that makes sense to me! The dome is very pretty.
Just got the switch and tried your method and compared it to my normal clever dripper style recipe back to back.
I'm really impressed with your method here. With this tight of a ratio & brew time I didn't expect much but the cup was fantastic. Well rounded, nice texture but still lots of clarity and subtle notes in the cup. The regular clever method gave me a somewhat hollow cup by comparison.
Thanks for sharing this recipe!
You’re very welcome! Super glad it worked well for you you!!
By any chance, could you please describe your normal clever dripper recipe? Have you ever tried tightening your clever recipe ratio a bit more? You mention your clever cup tastes hollow... That's interesting as both are steep and release methods and the clever also comes with a lid that helps s bit with thermal retention
On a whim, I tried a small tweak to this. Rather than relying on the water-in-first method to keep the grounds from sinking and blocking up water flow in the neck, I placed a mesh basket from an old busted coffee pot I still had around inside the Switch cone and put the grounds in there. The basket isn't cone-shaped - at least, not entirely; it's sort of an oval-shaped cone tapering to a flat bottom - so it didn't fit in perfectly and left the grounds forcibly elevated above the drain point.
Skipped the paper filter and followed the usual 40-second time (although in running the standard technique, this always seems too little time and the cup comes out far too acidic). Once I hit the switch, the draw-down was so quick I had to do a double-take. It was like the water just vanished under magic. The result was a stronger, less sour cup with some sedimenty grittiness from fines passing through the basket mesh. It was a rather nice midpoint between a pourover and a French press. Repeating with the paper filter on produces much the same result only minus the sediment (preferable).
Makes me wonder why mesh filters for conical drippers aren't really a thing. I may have to put one together myself fitted for the Switch.
I was playing this switch and found out this method of the video are exactly like what I did lol. gives more sweetness even using medium bake commercial beans.🎉
Upgrade to a 03 size glass v60 (they fit inside) and you can up your water to 300.
I see where a few people have commented about using this technique with the Clever dripped. Hope sometime you are able to do a video on it and.report your thoughts as compared to the Switch.
Yeah for sure! Our clever broke a while back and haven’t gotten around to getting one. Just haven’t had the need heeheee
Just getting into the coffee world….not well versed on coffee lingo but I want to say your method, and i did try a few, gave me the yummiest cup of coffee so it is my go to now. Thank you much!
Awww thank you so much! Glad it works out well for you! 🙌🏼
Great recipe and one of the most interesting ones I've tried so far. And that dome! It is worth doing only because of it. Still the method you consider the best? Any new tips since you have published it? Would an extended 1st phase (e.g. 1 minute instead of 40 s) make a light roasted beans expose their sensory profile even more? Or it would be better to grind finer instead? Cheers!
THE DOMMMEEEE!! YEAH THE DOME IS JJST LOVELY AHAHA.
I haven’t had new tips published yet, I have found a few and will be doing an update since. For lighter coffees I would actually pour extra slow but closer and I’ve been doing a more shallow bed to increase the first drip time. My pour is now slower so about 1-1:15 for a pour!
Update coming in a month ish? I just got through some of the busiest months yet so I’ll be having more time here again!
@@TALESCOFFEEthanks a lot! Am I right your above comment relates to the Single Pour technique rather than the Stall the Fall one (I meant the latter)? What do you think about extending the brew time before we open the switch (light roasted beans)?
@@user-zq6nv4lw3h Yes!! I will be doing a new one on Single pour. I think in the original switch video (my review one) I talked about having an extended first drip. To be fair the best one is definitely to use a Mugen instead of the normal glass dripper. Will have to dig into it another day!
@@TALESCOFFEE Thanks a lot, although Mugen mode sounds interesting, there is still some fun with the original one and stirring, creating the dome, destroying it at the end (as you have suggested), Stall the Fall is the most entertaining recipe ! :D (as opposed to Matt Winton's one (pour the water and wait until the 4-minute mark) - that's a nightmare for me :D
Really love the syfon nut only at coffee shop) Just got the switch mos def gonna try your method!
At last the switch video! Now switch+mugen please
I’ve done the mugen before! Ohhh like have the base in the mugen .. hmm okay I shall try haha
I'm confused, not saying you're wrong, just saying I'm confused. I thought the whole idea of the pour-over was to let the grinds settle to the bottom so that the water could drain down through those grinds for more intense flavor, is that not correct? I'm thinking of getting a V60 but researching first, I'm also considering the Hario Switch V60 because supposedly it will make a stronger brew, or I can the base off and have a V60 regular pour-over.
So I brew on the assumption beans sinking = done brewing. Currently tho I believe when all the gases release = done brewing. Sinking happens at like 95% of gas released so there’s a “little” left.
.
The switch is definitely optimized with the mugen though. You’ll see the water moves through the paper filter as the pressure builds up with the switch closed. It’s great without the mugen anyways. Just optimizing haha. It’s not necessary but if you can get it it’s a great investment!
6:44 be like...
Guy: [talking, words, stuff, idk]
Me: [all focus consumed by the lazy swirl and constant morphing of the coffee liquid as it drains]
LMAO high key satisfying right
Is this on a 02 sized V60? Also, do you know what grind size you'd use for Niche?
It'd be cool if there were a version of this modified for use on the Nextlevel Pulsar. I thought it would've been really similar...and maybe my grind size, water temp, or ratio were off...but my one attempt didn't bring a good result.
I had people ping me about the pulsar and using a single pour with it and a press. I'll have to get my hands on one actually!
Really unique recipe. Looks fun, can’t wait to give it a try!
Which 1 variable do I change to get it to brighten up a bit? It's nice but I want acidity to shine through a bit more
Drop temp (95C at the moment)? Coarser grind? Less stir/steep (opened at 45s))?
Generally for a brighter coffee you’ll aim for a lower extraction. A faster pour and definitely dropping temp. I always suggest going around 89 tbh. Open at an earlier time as well!
@TALESCOFFEE with the switch and adding coffee on top of water makes not much difference on pouring speed, but I will note it for your regular 1 pour.
90C was nicer than 95C, but still not quite right. And that's at 30s
Should I be going 1 click coarser since I am already low on temp?
Worked really well with my fine Ethiopian mocha grinds. Tasted better 2 months old than when I used it fresh with my Hario Mugen.
What grind do you recommend for this technique? I have a switch on the way and the simplicity of this technique looks like a good daily driver
What's the grind?
The switch is my favorite brewer !
Brilliant method! Just amazing.
Thank you!!
Just tried this with my clever, but at 12-165 as its the dregs of my old beans and it's all that was left. Ground at 16 on commandante, stirred for 45 seconds then drained. Im waiting for it to cool as I write this. My usual recipe is 25 clicks, water in first, big stir for 10 seconds or so, then a 4 minute steep. This usually gives me a cup I'm happy with but not blown away, decent sweetness and clarity with a little part of me feeling like it's lacking. This was lovely and thick, juicy, and sweet. I may extend the ratio a little to perhaps 1-15 instead of 1-13 to give it a little more clarity as I'm used to 1-17
Hey! How's the clever so far with this technique? I'm waiting for mine to arrive next week and been wanting to try this recipe out with the clever.
@@kyle13342 never really got on with it, I found the string gave too much room for variation between brews. My current recipe is 15-250, water in, then coffee, stir, wait 1 minute and stir. Then place on cup at 3 minutes. Grind is 30 clicks on commandante
Thank you for your amazing sharing Vincent :) I am a newbie barista who just start learning pour over. I must say this method actually blow my mind because I just never see water first and grinds come after. This morning I gave a first shot on this method and I immediately had a rounder and sweeter cup. Oh god, I must say the mouth feel was greater than regular v60 method too. Anyway, after the first try I come up with questions hoping to discuss on:
1. You mentioned in the video you was using water just off boiling ( I think it means 100C). It certainly good for the lighter roast but how about darker roast like medium or even dark roast? Do we need to worry about over extraction by the high temperature plus the stirring? Or you just recommend a different pouring method for different roast?
2. I am using Lido OG manual grinder and 1180 microns grind setting. I don’t know if it is medium fine or not.
Sorry for the long texts :/
For the stall the fall recipe because the water is added before the coffee grounds you have a much gentler contact time. Which allows the grounds to not get burnt or give off harsher flavours due to high agitation from water pouring.
Lighter and darker coffees don't matter as much, it's just timing. Lighter coffees sink quite a bit faster so you'll want to let it drain earlier if you're working with a lighter coffee. With a darker one you'll want to stir a bit longer. Just stir and stop until you see all the grounds have sank from the top of the dripper!
@@TALESCOFFEE Wow Thank you so much for the reply!
Never a problem ok!! Ask awayyyyy ✌🏼🙌🏼
Dear Tales coffee team. Can you maybe create some switch recipe for ~550ml? For this purpose I use the 03 size but still, I can't duplicate the quality I achieve at a 250ml brew.
Thx for your feedback! 😊
Btw. Stall the fall works great up to 400ml
Great video! How would this work with more coffee, say 24g and a 52 ml bypass? Your recipe works great but I sometimes want a little more…
This would definitely work actually! I have definitely done tighter extractions with a bypass. Though with the bypass you just add to taste, sometimes if there's not enough water you don't extract enough. It's just the water might not have enough ability to extract everything!
Thanks. I really enjoy your channel. Great info.
@@propertwb AWWWW you're very welcome!
You are genius!
Hhh thank youuu!
When I get some filters for my Clever I’ll have to give this a go!
This is great! Would you make any modifications to the parameters if using a Mugen/Switch combo? Thanks!
Actually mugen is the best id start the opening a little earlier tho just because the water will clog earlier!
@@TALESCOFFEElike 30 seconds or what so exactly the timing if I use this combo? I don’t like glass so I changed it to this combo to keep the heat.
Does it scale to a small coffee dose? Like 12-15g?
Trying to do it with Ethiopian washed and C40 grinder
This one does yes! The single pour not as well, but this does for sure!
Good sharing !!! Thanks
Btw, How many click for CMD ?
Does taste likes btw Aeropress which has stronger flavor and pour over which has gently mouthfeel ?
Around 14-16 clicks!
Yeah it’s just a very round flavour and texture!
Im using this kinda with my cold brew. U got to try this tho :)
Oh! Cold brew in switch!! Holy what a good idea!
If you were to do a larger batch for 2 x people, would you simply double the amount of water & grounds (e.g., 40g coffee to 520g water)?
The "Vince Dome" 🤩🤩🤩
Do you have a preferred roast style or genre of coffee bean for this method?
like a richer & mellow Central American coffee or a fruitier & brighter Ethiopian coffee?
I have a Switch and its a very good piece of kit to learn on.
Thanks for the great explanations on all things pour over.
You’re very welcomeeee!
Hmm I prefer medium roasts. I roast lighter and darker but I never get to roast dark roasts jjst medium dark. I love the depth and heartiness of a medium dark but lighter ones is what is “trending” so i carry one of those but stick to mediums/medium darks :3
Vince, I tried this technique few hours ago with an Scandinavian roasted pink bourbon and it just felt s bit short of extraction. Then I adjusted the time from 40 sec to over 100sec to improve extraction. Should I allow my coffee to steep for longer?
This is purely a preference! We do shorter steep times for lighter roasts simply because they sink quicker. But this depends on how long you stir for as well! As long as the taste is good thays what matters! For us we like a shorter steep time ✌🏼
Boiled water with a medium roast? I haven’t tried this method yet but that temperature only sounds good for light roasts.
Edit: Just tried this method. I am mind blown. Thank you so much, I was looking for this kind of full body and sweetness for so long 😂😂
Hehehehee it’s so easy and so tasty! I’m so glad to have shared a recipe you enjoy!!! ✌🏼
This is super interesting. However I'm getting mixed results. My first two cups were definitely over extracted, which typically happens for me with stirring or swirling. Then I tried stirring less but then it was under extracted. The over extracted cups actually tasted good at first until they cooled, then I got the nasty taste. So I can see the potential here. In all cases I could not get the grounds to look like yours did (nothing on the sides with the dome at the bottom). My chopstick did not generate much swirling motion like yours. Any advice?? BTW I love your videos - keep up the great work!!
HIII VINCE IM SORRY I MISSED THIS T____T I just saw it today .. NO JOKE T___T
Could you please send me a picture on Instagram DMs Generally I think it's better to grind fine and then you stir till everything is one colour. But I also noticed it would cause some over agitation too. The nasty taste would be from the over extracted cup is from the quinides that turn sour over time.
For the stir try stirring from the outside to the inside from top to bottom. You might have a slightly darker coffee which makes it harder to swirl. So what you'd have to do is stir at the top for a little longer!
Hope you don't judge me for a late late late text and I'm very sorry for it T____T
@@TALESCOFFEE haha thanks for your delayed response! No worries. Us Vinces need to stick together! We are rare 😁! Currently I'm using the switch with a more typical two pour (no stir) approach to avoid the nasty over extraction. I'll give your suggestions a try!
@@VinceMGuitar yeah, haha lemme know it goes!
Can you please talk more about the grind size? I have Kruve sifter and X-Pro hand grinder.
At 1.0.0 clicks the majority is still not passing through the 400 micron sieve (in one of the videos you said "it's about 350 micron). I know you have a Kruve sifter =) do you mind telling what the top plate majority of grinds fall through?
Ahaha I actually don’t have a kruve sifter. I will try to get one soon and lyk one of my customers has one I’ll get him to bring it in for me!
How did you go with the sifter? =)
Thanks for sharing this!!
You’re welcome! Lots of new ideas to come!
Vince how does the switch compares to the clever in terms of flavor, texture and overall cup quality. Thanks
Hey!! Hmm I don’t have a clever I would think it’s quite similar tbh. Though I think the clever has higher agitation dude to more movement with the dripper so you can shorten brew time by stirring more vigorously and draining quicker.
@@TALESCOFFEE Interesting! Watching your video I had an idea: what if you use a lily drip on the switch? This would also help by making the coffee bed shallow IMHO
It could work but I don’t feel the need for another brewing tool. We can just control our pour better and bam! The lily drip causes a lot more rain drops to happen, which is ultimately super high agitation so as much as it helps with the pour it also causes a lot of agitation. The lily drip is probably best combined with a bypass brew method.
Good for Eric. Rich at last. Enjoy it, before losing everything gambling or something like that.
ironically eric was found at the casino the other night... update coming soon 😉
I tried this with the aeropress inverted. It tastes very balanced and low acidity.
Yeeee it works well on the aeropress as well! I also tried it out today haha.
@@TALESCOFFEE we need more aeropress content 🙏🙏
@@TALESCOFFEE haha Nice man, this is a great channel to follow, always new ideas.
@@TALESCOFFEE you could call this method the “suspended brew” because the grounds are suspended
Aww thank you!
My switch arrives today! But my coffee arrives tomorrow (damnit)
Heehehee hope you like the switch as much as us!!
My coffee finally arrived, an absolutely beautiful blend of Panama Geisha + Pink bourbon
My switch does justice with honors. So far the best method I've ever tried to date by a mile! So versatile and the perfect tool to dive deep into experimentation! Tons of fun and a super tasty cup every time! Thanks Vince
@@TALESCOFFEE dude, I'm loving it!
I want to try the switch but my clever does the same thing and it’s almost half the price. I’m not sure if I can justify having both when I love the clever dripper so much.
Hey man if it works on the clever I’m super glad. The method I assumed it would work. I was just scared because of the flat sides on the clever the agitation and flow would be different but if it works then .. LEZGOOO
What's your recommended grind size for this using medium roast beans? Would you have clicks for the Timemore C2 or 1zpresso Jx Pro?
I’ll go ask my friend for you! Give me a day!
Hey! So I heard back from my friend he has it set between 7-8 on his 1zpresso JX Pro. Let me know how it is for you!
@@TALESCOFFEE 7-8 clicks on jx pro seems really fine. The recommendation for pour over is 3rotation+2 clicks. Would you mind double check on that?
@@pakyip5 he told me it was 'a bit coarser than turkish coffee grind'. We're definitely not talking typical pour over grind size.
That’s what a friend told me he hasn’t been able to come by for me to see the grinds I can update yoh guys as I find out. My grinds generally are more fine. Ill leave a picture on my ig for everyone
I tested this against the Kasuya Devil method but this one barely tasted like anything? Maybe grind finer?
Yups you need to grind quite fine, also make sure you stir until the beans sink
@@TALESCOFFEE Ok yeah I grinded way finer and it fixed the issue, actually tastes like coffee now and it isnt bitter or sour. Might have to grind a little finer though
What kinda grind size is this meant for?
you want to maximize your extraction time, because we aren't using as much agitation to do so it's best to use a finer grind!
Interesting, I can't wait for my switch to arrive! What about bloom in this method - do you think the gasses have enough time to escape when the grinds are floating on the water?
Yups. Most definitely, but gases don’t really release until watee agitated them! But being full immersion this way allows the water to extract more (that’s why we stirg
@@TALESCOFFEE Switch arrived and I have been experimenting a lot. I now use the outside of my aeropress as a funnel, so that the grounds don't spread out all the way to the filter paper, where they tends to stick. This also makes it easy to stir in the beginning, I just stir inside the Aeropress with my chopstick until all the grounds are wet. This makes the process slightly less messy. I love this method! I now have an El Salvador natural, light roast, and it tends to be slightly acidic when I use a percolation method; but with this method, I get all the aromas, more body but not too much acidity. And it's easy! Thanks a lot!
You’re very welcome! Glad it’s working well foe you!
Hey! Does the amount and intensity of swirling influence the taste? I have tried it a couple times, at first with 15 clicks on C40 (mk4) and it was good - clear, sweet, lacked a little bit of depth but certainly a good cup. Then I tried it again with 15 click and it was too bitter to be pleasurable, I went to 16, then 17 clicks and the bitterness is still there :C. I wonder - maybe I am not stirring enough - I get a more flat shape than you.
Swirling causes a lot of agitation so I tend not to swirl (swirling is like picking it up and then rotating it in your hands.)
Stirring for me I don't stir a long time if it's flat are you tapping too muhc or whats your brew quantity. If you have a very small cup you might not have a huge dome.
@@TALESCOFFEE Yeah I meant stirring, not swirling. How does stirring influence the taste? When do you stop stirring during the drawn-down?
I have a V03 so I use the exact amount that you use.
I wonder why some cups are more bitter even with the same grind setting, the same coffee etc. Thats why I asked about the influence of stirring on taste.
@@jakub4981 Hi Jakub, I suspect your problem is caused by channeling. Channeling is more likely with higher water level and finer grinds. So theoretically, a V03 is more likely to give you the inconsistent bitterness/astringency. Inconsistency happens when you grind too fine. I would suggest you to try to grind so coarse that the coffee tastes very diluted, then dial back with 5 cups. For example, from 4 to 9 on EK43, or whatever the clicks are on your grinder. Make sure you break up all the grounds, and stirring should not be the biggest factor here. You're good as long as you stir enough.
I’ve watched a ton of videos from you guys but I always miss if you point out what you’re using as a stir stick. Is it just a spare metal chopstick with a round tip? I’ve been using a wooden one, nervous about accidentally making a hole on the filter tho.
Yups! I just used a random metal chopstick. The round ones yeah ~ hmm a lot of people do make the hole in filter at first but it just takes practice. I usually use the walls of the dripper as a guide and the bottom you’ll feel less of a wall so you know it’s close to the tip! That’s when I slow down and carefully touch and lift. The bottom tbh doesn’t need a stir, like the tip. But I do it cause OCD and just to know if my grinds have sank all the way already
Dear, I did the same but the of extraction took me 3 minutes !! what is wrong with my way? I use comandante C40 grind settings 18
One sec! Replying on ig!
Omw to replying
@@TALESCOFFEE where r u? you don't replay here or on Instagram ! what is your grinder or answer Instagram please.
2 Questions, if I may
1. What's the grind size?
2. how deep do you stir? Does the stick stay on top, down to bottom, or in the middle?
Of course!
1. Medium fine - I actually never change grind sizes anymore (weird rifht) even my espresso is the same grind size (weirder). But yeah medium fine ahaha. A touch more coarse then Turkish.
2. So the closer I am to the middle the deeper I am. Generally when I stir on the outer rinf I’m just looking to guide the water flow. But if I’m close to the middle I’m finishing almost touching the bottom.
Hope that helps!
@@TALESCOFFEE thank you. Will try this recipe for my next cup!
@@TALESCOFFEE also, grind size just coarser than turkish is really surprising to me. Never would i thought of using anything that fine.
Yeah right? Ahaha I never change grind sizes now. Especially since I only do single pours. Fun fact actually even my espresso is the same grind size ahaha.
@@TALESCOFFEE medium fine = a touch coarser than turkish? That's weird man. That sounds more like espresso setting to me
Have you tried using one of those handheld latte milk mixers instead of a chopstick?
Like an electric mixer, we just chopstick as a guidance so it’s for gentle movements I think the handheld latte milk mixer would provide too much agitation
I noticed if I grind the beans really slow, like 3x the time it usually takes, the grounds are more consistent, seem to have less fines. Speaking about manual grinder. Have you noticed that? A suggestion for another video! Thanks
Yeah the speed of the machine actually creates more movement so the bouncing around creates more uneven grind sizes. That’s why on electric grinders most of them are only perfect at one grind size 😛
My switch just arrived last week and I love it already! Can't wait to try this out!
Let us know how yoh like it!
@@TALESCOFFEE made it twice and it was delicious! First cup was a bit bitter - I think I stirred too fast or ground too coarse - but had an amazing mouthfeel and aftertaste, I could still feel it an hour later. For the second cup I tried 30s instead of 40 and it had no bitterness at all, was almost like a delicious glass of heated juice. Really liked it, will definitely keep using the stall and fall - thanks for sharing!
great vid.thanks
You’re welcome!
How do you change the variables depending on roast profile? Fewer seconds for darker roasts and vice versa?
Darker roasts have more gases. In a sense gases almost "repel" the water so it takes longer for you to extract the flavours. I'd go for longer with darker roasts and less time with lighter ~
thanks for the video man, there is no way to get the haría switch on my area, do you think this technique could work on the clever dripper?
Yups this technique will work!
@@TALESCOFFEE you were right!, clever came yesterday tested the recipe the profile is slightly different from my usual v60 but it is good!, thanks man
Do you use your normal medium-fine grind setting for this, or do you change it to something else for this method? TIA !!!
I use the same grind settings for all brew methods for now. Sometimes just SOMETIMES I find my coffees too strong so I’ll go a tad coarser. It seems I can’t reduce my strength other then increasing grind size 🫠
@@TALESCOFFEE Awesome, thanks a ton. BTW, I am brand new to the pour over journey and just received my first "real" pourover, a Hario Switch, yesterday. Thanks a ton of all of your videos, I have learned a ton from them and you are also very entertaining too!!
@@patterbt AWWW thank you so much for that, I really appreciate the love HEHEHEHEE. I'm glad people are learning from me!! Hope to provide more information :D
Would love to see Sir @JamesHoffmans reaction to this!
Surprised he didn't develop this
Would love to see it too. I don’t think either of us really develop the technique. Well I didn’t see anyone do this yet but I wouldn’t be surprised if someone did (probably did) it’s just we do it in our own way. With a nice result yeee
I don’t think Hoffman really develops any techniques anymore but he plays around with floating ideas and shares his findings with the world!
What was the grind you used? Or did you mention it in the video?
Sorry we might have missed it. It’s a medium fine grind size :3
Thanks. Tried this idea with Aeropress and the coffee tasted great!
Have you tried combining this method with the hybrid percolation and immersion method?
Yeah I did it in the video called juiciest pourover yet!
It's a game changer! So far I used your one pour method with good results but now, OMG! So simple, so tasty :D
YESSS simple and tasty. We over complicate coffee for sure super glad this worked out so well for you yeee
Hey, how was you're Grind sice? I have the problem that my filter is clogging a lot...
Hmm, ours is quite fine actually you can show me a picture of the finished brew via Instagram DM's. That way I can see the issue and help you out there easier!
If it's clogging though, it could be from SUPER fines like if you're going with espresso size, or it could be due to over agitation from the pour itself. You can be more gentle with the brew, or if you press the switch too late it might've had too much time stalling. Please send a picture my way!
Great video! I have a switch and will give it a try. My go to technique is 18:300 ratio with water in first, then adding the beans. I stir once at the beginning and at 1:00 in flipping the switch at 2:00. The drawdown is fast - taking about 30 seconds. I'm at 25 clicks on the Comandante, what grind size setting are you using?
Omg I just saw this. Sorry been behind with replies. Normally grind size on commandants is like 12-14 clicks I heard
@@TALESCOFFEE Hey, thanks for the reply! That's a bit finer then I've been going but I'll give it a try and see how it tastes. The Switch is so much fun!
How fine should the coffee be ground?
Hey! I go around 350microns what I would call medium fine, a little over espresso I guess? :D
Ok. I tried it at number 20 and 1 click on the 1ZPresso Q2, which could be called more medium coarse but in the pour over range. Most cupping note flavors were present, especially peach. But it tasted a little weak. It might be because I’m more used to the heavier body of immersion brews. I’ll try either grinding finer or agitating more next time.
@@jrodori I think for 1zPresso if I recall is closer to 14 clicks! It’s been a hot minute since I worked/sold them! Glad you’re getting the cupping notes though. I like finer grinds just because the flavours extract more evenly.
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If you haven’t already watched the glass of gods video it’s a pretty interesting variation I suggest you try as well!
@@TALESCOFFEE I’ll try number 14 and 2 clicks next time, for starters. Luckily, it’s a wash processed light roast. I could be more aggressive.
This is interesting. I am going to try it. Mind to share on grind setting if is on comandante.
Arohnd 14 clicks feom what Ive been told!
@@TALESCOFFEE I tried with 17 clicks today. Taste great but not able to create the small hill. Flat bed at the end. Will try again tomorrow
What’s the timing finish? Maybe you need to stir a touch faster at the end
Can I use 20g of coffee with 320g of water in this switch brew method?
Of course you can! It works well for sure!
Hey Vincent are there some reasons for specialty coffee places to have much longer ratios for their pour overs (1:18 ish) other than profit?3
Hmm. Hoenstly I don’t know. This is something that stumps me, maybe people like really bland coffee or they can’t brew a great cup so they dilute it .. ahaha. I even remove the fines that don’t have any flavour in it. So my 1:15 is more like a 1:14 for people who dont remove it.
@@TALESCOFFEE haha the cups r great but very tea like. Brings out the fruitier notes... Forgive my snobbish talk HAHAHA
Yeah it’s just a lot thinner, I prefer to enjoy the richness and texture of a good coffee. If it’s tea I just get a tea 🤷🏻♂️ hahhaa
Minute sixish is the impt moment. Prefer my clever to switch tho
5:00 is when they actually start
Just tried it. It works great! Really does feel the increased oil. Total brew time 1:45. Still need a bit of grind adjustment, maybe?
One thing though, dumping 260ml into the switch cone is just too full for my comfort. Feels like an accident waiting to happen.
I also seem to get a bit of ground bypassing the paper. My guess is the water level goes above my paper (hario 02 tabbed)
It’s fine I was worried for a bit too but it’s just under the rim. The switch can hold 300 easily surprisingly!
Are there different sizes to the switch? Mine seems to be okay! I’m using the 02 paper as well!
@@TALESCOFFEE there are different sizes, but mine is the common 02. Paper comes up almost to the rim of cone, but not over.
Note: i *assume* its hario 02 tabbed, since it's the paper that comes in the switch's package, and has a tab.
The bypass could be over the paper, or i might have accidentally punctured the paper when i stir. Oops.
I'll repeat with another paper to see if the grind bypass disappears.
Tried again with another paper. No bypassed grounds.
Have you tried this method with a longer extraction time yet? I just did 2 consecutive cups. The one cup was using a "double immersion" method that I saw on another youtuber's channel and the second cup was using this stall the fall method. Both used the same amount of water and beans. (1:13 ratio). The double immersion was a wayyyyyy richer tasting cup (dark roast) and the stall the fall cup felt a little flat to me, perhaps under extracted? Here is a link to the double immersion method: th-cam.com/video/JDv7ARgU3yM/w-d-xo.html&ab_channel=AryanJoshani
I can see you've had about 4 cups of coffee before you filmed this.
WIREDDDD yups 😂
Dont get a nice dome like that =( pools of mud around it
If it’s super muddy it might be from overagitation you should send me a picture on Instagram if the finished brew!
Har fail for me. Terribly bitter.
Hand movements are distracting.
why so hyper and whats all the yelling for?
It’s the old mic sadly :( I’ve got a new mic now (well latest 4-5 videos ahaha)