Came across one of your videos the other day and I’ll be honest, I dismissed your method because it didn’t fit my “norm”. Came across it again today and after looking at the comments I decided to give it a try. Oh man, I am so glad I was wrong. Granted, my pouring technique is still way off from where it should be, but after just trying this, I get more flavor than any other method I have tried. I also was taught that “hotter is better” and never tried cooler water until today. Thanks for putting content like this out there for those of us who are struggling to find what we like!
Glad you gave it a try, Ans glad to hear you enjoyed the method. Hotter water is better for higher extraction rates, but that’s only relevant if you use coarser grinds which isn’t the case if we use the single pour. I just find there’s darker flavours that come out from the higher temperatures that even coarser grinds couldn’t mitigate. And you’re very welcome! Hope the in-depth videos clarify even more things moving forward!
@TALES COFFEE Thank you for providing us with the single pour technique. I am surprised how well the taste gets and how constantly I can reproduce it. Thanks you also for all the details about temperature, grind size, stiring technique - but especially for sharing how to fold and hold the V60 filter. What an eye opener. All the best to you!
I have been skeptical of this method when I first saw it a while ago, but this morning finally tried it. Light roast natural Ethiopia 94 degrees C-ish water at around 50ppm (as per the roaster's recommendation with more "conventional" methods) Grind: 5.0 setting on K-Max Dose: 15g, 1:15 ratio (225g water) Time: 1:26 I was not as mind-blown as some other commenters here, but surely intrigued. The brew finished quite fast, but had sweetness comparable to my usual 3:30 bloomed-spinned brew (James Hedricks method). The aroma and flavor was noticeably stronger, tho there was a slightly dry/woody aftertaste (probably due to too high temperature). The bed was quite pasty on the sides, slightly less on the bed/mound, so grindsize and bypass could also have played a part in the aftertaste. Definitely going to try again tomorrow, and maybe experimenting with different papers (I also have Cafec light roast and Hario tabbed). As a sidenote, I think it is also worth mentioning the linear workflow of this method. Preheat - Prepare the bed - Pour - Stir and wait - Serve. No more frantically trying to preheat with a whole lot of boiling water and constantly trying to pick the kettle up, pour, then put it down to reheat, then swirl, take it up again,... P/s: Ok, just realized I pretty much wrote an essay here, hope it's not too much :')
First of all. I love essays. Thank you for accurately describing everything. Now let’s go into the brew. I’m very thankful you’re giving the method a try. If you’re finding the pasty texture you could try our lower agitation brew method. If it still persists I would suggest going up the grind size ever so slightly. The dry and woody aftertaste is from the over extraction which is depicted by the pasty texture of the grinds after the brew. I’d have to see, the sides can be pasty but that could be a consistency issue, let’s figure it out from the pour first. The time seems to be pretty good though, so try increasing the grind size just a touch? If it’s like super pasty your grinds could be a bit too coarse (weird how this works but it could be micro fines) let me know how else I can explain things better! Better yet tag me on Instagram and show me the grinds afterwards it’s a lot easier to trouble shoot that way! P.S - essay for essay 🙌🏼
you ever figure out a good grind size with the k-max? On my k-max, I tried 6 first, was ok, but my technique needs work.... I had a rim of grinds at the top, but the coffee tasted great. I think I can contribute this to technique and not doing a "cleaning pour" around the edge at the end. Second try, I used 5, and noticed it had a thick layer of pasty grinds from top to bottom... it was a disaster and the coffee was bad. I think this is too fine of a grind... going to hang out around 6 and practice... Thanks Vincent for this method
@@thanhnamnguyen5280 thanks... maybe the coffee I am using is just too fresh off roast. I never get the crust breaking no matter what grind size I try... I so want this method to work...
most educational video out there. usually when I watch people talk abou pour overs I have to rewind five times to figure out what the heck they were talking about and at which point
Omg finally! I'm just starting out and have been trying to make single pour work and I always get clogging and bitterness and astringency. This method however worked PERFECTLY for me and is way easier than trying to dump 300g of water in 15 seconds or whatever. Super easy, perfect extraction. Thanks for the helpful video! You've made my mornings way more enjoyable!
I’ve been getting into pour over since the pandemic began. Can’t tell you how much coffee I’ve gone through and how many videos I’ve watched. After following this method yesterday, I can say it resulted in the single best tasting cup of pour over I have ever made (and one I’m happy with). Thank you!
I had just made a cup of coffee when I came across this video. So I immediately made one using your technique so I could see if the taste would be different. It’s so much better, I can’t believe it!
Been using the Tetsu Kasuya 4:6 method previously but recently came across your single pour method. I'm not acute enough to tell which objectively tastes 'better' but both methods produce a very tasty cup, and I feel your single pour method bringing out a bit more clarity and brightness to the cup. But for me, the main reason I love your method is its simplicity and shorter brew times. Thanks for sharing this!
Awww thank you so much for this comment, you don't know how much it means ahaha. I'm glad the method's working out for you. If you ever run into issues you can DM me a picture on IG for help on refining it :D
Wow, I must admit. This video is very very different from everything else I’ve watched. Extremely informative and love the fact that you have sensible rationale behind every aspect of the brew. Gonna give this a go tomorrow morning!!❤
Aww thank you! I appreciate that yessss, let me know how you like the method. If you have questions about it please ping me cause it can be a bit tricky!
For anyone struggling with thier V60 pour over results, I'm telling you this is the way! Thank you very much for this detailed instruction guide. I just got an 02 V60 and Timemore C2. I'm using some high quality dark roast beans (Phil & Sebastian), and I've been struggling with so many different techniques and always ending up with either super bitterness / flatness (forcing me to try going coarser and coarser with my grind) or sour / tea like (as I got very coarse with the grind - I had gotten up to 26 clicks on the C2). I think the key here is that fairly aggressive spin at the end which pushes all the fine grounds to the outside, allowing the water to drip through an overall finer grind and not over extracting the grounds. I was definitely getting my water hotter than they suggest in this video as well. So I've reduced that, and I suspect that has helped with the overall flavor profile. For anyone using a Timemore C2, On this first successful pour, I had mine set to 18 clicks, which I think is still coarser than they used in this video, but I will take it notch by notch finer for the next few days and find that point just before things get over extracted.
In the past couple of months I’ve been trying numerous different pour over methods, trying to find one that brings a balanced yet complex cup, where flavor notes could be distinguished. Many very popular recipes came out with distinct flavor (although almost always more sour than I’d like, despite following their instructions for extracting well) but much less body, and my wife thought all of this pour over business had weaker coffee than her basic coffee maker could produce. This single pour method was the ticket, made one yesterday and then again this morning. Perfect strong cups, and also very enjoyable method to use. Thanks for creating and sharing this recipe!
Oh also, very interesting how hot the cup comes out compared to other methods, and also how easy it is to overextract a bit too much and get some bitter flavors. I’m finding I need to lower temp quite a bit.
It’s surprising how strong the coffee gets right! Ahaha. Yeah it has quite a high extraction. It’s cause we maximize the surface area of the coffee by lifting it all up! Thanks for the comments 🙏🏼☕️
Ok I’ve tried all methods many times then this popped up and I thought no way this works. Wrong. This is fun, easy, and quick and the best tasting coffee for me. Thanks love it!
thanks for all the knowledge man. A year ago i found your non-bloom video and immediately tried your technique, prior to that i struggled a lot with any other technique, but this one is so simple and repeatable, and the results are there, i don't understand why this technique is not as popular
Thank you for your continual support!!! The method is a bit controversial because it’s extremely uncommon to brew without a bloom. Yet longer ones are fine 😂
As a lifelong James Hoffman YT student I’d love to see his opinion on this technique. It’s so different! I’ll definitely give it a try 😊 Thank you for your effort!
Excellent video, gonna try this later. Just curious, would the aggressive stir that causes that very domed bed cause uneven extraction? The are very little grounds on the edge but more in the centre so the bed thickness is not consistent. Would this be a problem or not? Have you tried stiring in a back and forth motion as suggested by Jonathan Gagne to get a flat bed?
I have, and I actually have a video coming up on this to be honest. I don't think flat bed actually means anything, nor does a dome on that side but the extraction is much more even on this one then a multi pour. This is explained by one of the newest vides (a bit old since i've been busy) but the video that is called Top THREE problems the single pour solves. In there I explain how lifting up allows each grind to have maximized extraction with the water since everything is lifted. I also explain how side channeling works and when you pull all the micro fines into the middle where all your grinds are, the bed becomes much more clogged and thus encourages water to move through the paper filter. Thus I find flat beds tend to create a less/lower extraction because water might be forced through the paper! Check it out and let me know what you think there and hit me up again!
@@TALESCOFFEE I think the reason alot of other recipes call for a flat bed in percolation brews is so the water flows through the coffee at the same speed and pressure, so you get even extraction. In the edges of the dome that are shallower, the water flows through faster because there's less coffee to get through, increasing the flow rate and causing over (or more) extraction. But thinking about it, a flat bed in a conical brewer doesn't really make that much sense. It's conical, so the bed depth at the edges is uneven anyway with respect to the base of the device. I think the only real benefits of a flat bed might be the consistency. Your point about the fines getting stuck onto of the bed does make sense. I think you should be able to achieve the same thing by swirling in a straight back and forth vs cylindrical motion, or even gently swirling after the stir. Would be interesting to see a test to see if it actually makes a difference. I just read gagne's blog and he says rao actually does the spin as a more repeatable way of agitation compared to stiring (so it's not for the exclusive purpose of flattening the bed) Thanks for your reply. I'm gonna try your single pour technique from now on and see how it goes!
@@yz249 The Rao spin looks great and is easy to be consistent but it doesn't provide any agitation realistically. Having a stir at the end is like squeezing a teabag, you squeeze the life out of the last bit of the coffee and ensure every last drop is in there. When you wring the teabag dry there's no over agitating unless you are damaging the tea leaves to extract the bitterness. The same idea is for the stir and the coffee. You are merely looking to pull the last little good stuff out. It really is hard to "over agitate" without using a larger stir stick like a spoon or a paddle where the spin is uneven. The highest agitation actually comes from the pour itself, the stir is only to "finish" off the brew. Do not in the slightest think it's that big of an agitation. Slowing down your pour after speeding up causes much more agitation. It's generally misunderstood. As for flat bed, it makes even less sense when you think that the edges actually are farther from the bottom of the dripper than the middle. At least a dome tries to be as even in terms of distance to the hole :P
@@TALESCOFFEE So I've been experimenting with this method recently and I have to say, I'm a big fan of it. Have some questions though if you don't mind. 1)Sometimes I do get high and dry grounds stuck to the side, not all the way to the top (at the highest level the water reaches) but usually like 1/3rd of the way down. How should I avoid this? I always do the flush finish but it still seems to happen. Should I do it with a faster flow rate? 2)What pour height would you recommend? It's hard to judge from the overhead camera. 3)Do you currently use the high or low agitation method you showed in another video, or does this switch between roasts? 4) When you stir, does the stir stick actually touch the side walls of the filter? 5)Any advice for brewing decaf? They tend to not bloom and gas at much, if at all, does this change anything or should I keep the same advice. Sorry for all the questions lol!
Ok, tried this now and it went almost perfectly. The brew finished at about 1:30 so I was thinking of grinding a tiny bit finer next time. The cup had a nice long finish but there was a tiny bit of astringency which wouldn’t be from the grind size. Maybe from the pouring then? The bed looked domed but more towards mud than towards wet sand like in your video.
Ok, so this is super interesting. I'm not sure I'm fully onboard with anything here yet. I usually use pretty drawn out blooms and long brew times in my klaita wave, but I tried this in my V60. My execution was not perfect, my brew time was 1:13 with a dose of 16g coffee to 250g water. I did not have as distinct of a dome as in the video and I think my grind might've been too coarse, even though It was definitely on the finer size of what I would consider using for my v60 brews. That being said, the results were not terrible. The mouthfeel was great, I got a very juicy and pleasant acidity and a surprising amount of sweetness, though not as much as I would usually get from my kalita pours, and no bitterness or dryness to speak of. That being said, I feel like I only got merely half the aromas and complexities that I would usually get out of the Bolivian batian natural tha I'm currently brewing. I think I'm gonna try again with a finer grind and see what that gets me.
Thank’s for your video on the pour over coffee. I’ve never heard of this before until I saw the series Yellowstone. I’m really looking forward to try this. Thanks again and hope you have a wonderful day.
What an amazing recipe!! It made wonderful cup of coffee. I probably used a grind that was a bit too coarse, but my coffee is a dark roast so I took the gamble. Plus, I probably used a water temperature (93 C) that was a bit too high, but I've been using that temp a lot lately so I took another gamble. Both gambles paid off and I'm thrilled with the outcome. Not a hint of bitterness.
For larger brews you can check out the bypass method for larger brews. The timing if you were to follow the original method would be longer, you would ideally start as low as possible and gentle as possible to prevent the beans from extracting and then sinking to the bottom/clogging. You can speed up but never slow down and pour in a way that only moves it in a swirly direction .. this can be a bit hard over text, maybe keep an eye out I can do a short on this for you! In the mean time check out the bypass video!
Hi. Love your video and great explanation. Easy to follow and replicate. Will try this out. I understood your method since it's a single pour and stirring helps as an agitation to compensate no bloom and single pour method to extract more of the coffee. May I also know whether can this method work for flat bottom brewer? Thanks!
Hi there! Thank you for great explanation. I am totally new in filter-coffee comunity, now I’m trying to learn how to use V60… long journey for me…. For the first- no body talks about the size of the V60 - first thing I’ve discovered when I have the smallest V60-01 - there is not so much room to play with the water, and I don’t know if the time should be the same as for the bigger dripper? Are these principles comparable for all the sizes? Second- for my first attempts should I also try my esspresso grind for this single pour metod? I’ve tried to go from coarser grinds down, and still it’s goint too fast and sour… Thank you for answer.
Hiiii Tomáš So for the size I think the v60-01 is actually one of the best single cup drippers. Though that generally means it is on the smaller size. What kind of brew size are you looking for? Total brew weight please! Grind size you'll want to be a bit coarser then espresso generally what kind of coffees are you working with? A lighter or darker roast?
Thank you for answer. Now I’m few steps further. And what I’ve found, my humble best on V60-01 was 12g of coffee to 200g final, than it was 2 minutes brew. Grind was ¼ of a whole turn coarser than my typical espresso grind on a manual grinder 1zpresso X-pro. Coffee type- definitely I prefer light roast - for now it is Yellow Pacamara from Nicaragua, washed. As you say in this video - with lighter roast, I go with 95°C water. As for the size of the dripper- I don’t think It’s a good idea to brew more than this 200g final dose in a size 01. What do you think about brewing this same amount of coffee in a bigger V60-02 vs. 01…? There is so much difference. I think there should be set a narrower range for the size of the dripper, than from the manufacturer written 1-2 cups for the 01 and 1-4 for the 01 size. There should be hopefully some ideal recipe for each size of the V60, with only slight variations. As for the single pour method- so far I’m bad in finding the right moment, when to begin pour faster in circles, while at the same time catching the right amount of water. And probably I have problem with proper stirring. At the end my paper isn’t so clear on the sides, and I have no “mound” at the bottom- it’s only flat. Maybe it’ll be easier for the beginner to learn on a bigger V60? … I’ll try 😉
@@tomasmazgaj7542 Hey! So for the 01/02 size difference I think it's not a huge gap. Though with the 01 you can pour closer and slower to create an even greater denser extraction. I don't think it would be a huge gap. The amount of movement you need for the pourovers are based on how much gases you have. If you have less amounts of gas being given off in your pourover you should be moving in circles less and moving out to the edges later ^^
Man I am really glad I found your channel. You are by far the most skilled barista I have seen. The thing is that most of the solutions you came up with are also solutions I have been looking for, and I agree with everything you said in your method. Can't wait to try it properly.
The best ever video for pour over brewing I have ever seen. It explains everything well justified. I have got best result with single pour over using Vario 60. Getting expected flavour with sweet taste of Arebica coffee. But despite of so many efforts I could not get beautiful dome shape of coffee bed after brewing completion even though taste remains best always, to my surprise. I am very much thankful for this wonderful video sharing.
It’s more about the vortex then the bed. When you stir the beans shouldn’t sink so you shouldn’t feel a bed at all. I always stir to the bottom to check if there’s resistance.
Just leveled up my pourover game! Getting cleaner and sweeter cups. Finally getting that famous blueberry aroma and flavor I was trying get from my Ethiopian
Awww thank youuuu for this! If youre making coffee for two you’ll want to pour faster but not that fast. Try to not agitate by moving to the edges so early and let the volume of the brew be the agitation instead! So stay in the middle for a less clogging brew!
french press fan here. thanks to amazon vine (yay!) i got a v60 (chinese brand, but nice heavy ceramic & certified heavy metal free) today. been watching vids for a week waiting for it to come to learn how to use it. was very confused! have to say your technique was my favorite & the one i'd try...you were with me my 1st time 😜 i totally screwed up the last stir timing but saved it for the most part. also realized my 20oz coffee was not going to fit in the (apparently) 12oz size. aarrgghh! SO i took 1/2 the coffee out & only used 1/2 the water. all on the fly. i repeated the whole process (quickly!) for the rest of the coffee grounds/water i had. whew. with ALL that... not a bad mug of joe! not bitter (that low temp is a mind blower!).good flavor. obvi needs practice but i just drank it down. tasty AF! & major buzz commencing now after that marathon prep session.AND the caffeine hitting my veins! im not up for investing in a gooseneck just yet...i have a very good electric kettle... so i tried something & used my french press carafe to pour the water into the v60. was it perfect? nope. did it work? pretty damn well! will continue that til i decide if its french press or pourover going forward. have to say the cleanup of the v60? UH-MAZING comp'd to a french press. that alone may sway me towards the pourover moving forward! thanks for the lesson! (can ya tell im jacked up on the java train?! 🤪)
I have been using a metal filter, is there any new calculus that I have to do get a good extraction? Thank you, this was a very informative video and I've already made some adjustments to my techniques/parameters.
Hope your current adjustments are already better! For filter hmm .. I would probably still grind fine actually but I'd pour really slow and low if you can. I notice that a stronger pour pushes out more microfines where as a gentler pour doesn't. Also because you're using a metal filter you can start high and slow to elongate the first drp and don't go to the edges as much. Also when you stir stir more gently to prevent pushing out the microfines.
Gave this a go today as a change from the Hoffman method. Interesting results that need more experimentation 👍. What might be the reason that I am not getting the same amount of crema as shown in the video?
Hope you're liking the method so far! As for the crema, it could be because your beans are lighter roasts! That would be fixed if you use a higher water temperature, but the gases are generally inherent to the coffee. Some coffees (like the single pour bean we sell) naturally have less. Don't worry though, the less gases the less agitation you want to have during the pour and the higher the water temperature you can go with!
@@TALESCOFFEE thanks for the detailed thoughts! Have been liking the results, but am realising that it is difficult with a v01 size filter and setup (my 02 is packed away). Also am struggling with a muddy bed (using a niche) for some reason
Continuing on my experimentation journey - using a relatively light roast and V01; Been struggling with astringency and muddy beds and have been playing with various variables. Think I have hit a jackpot; instead of lowering to say a 17g and 250ml pour; went 20g with a 270ml pour and a 30ml pass through - Wow, can't believe the difference on such a small tweak - running with 90deg+ water temp; bed perhaps still muddier than I would like, but the taste was great.
Vinceeee i fell in love with this method. It's super approachable! Two questions tho: 1) I saw that my coffee bed at the end was kinda muddy and not as "bubbly" as yours (i use a Light Medium roast and it was roasted about a month ago). Should i grind courser? 2) can you describe the flavor profile that you're trying to get at the end? Tasting is subjectivr so it would really help! Thanks ❤❤❤❤❤
Ohhhhh I’m glad you like the method! Hmmm if it’s too muddy it’s probably got a little too much agitation, try reducing either the stir time or pour more in the middle without moving around the edges as much. If it’s still too muddy you can grind coarser. Also easier to send me a picture on ig!! . Flabour profile hmmm .. I just want a round and sweet texture. Generally this method has a decently high extraction but quick it brings mostly out the sweeter tastes. So it coats the tongue with a “round” feeling hard to explain 😅
What do you think about stirring the brew on a Chemex since the design of the filter means that no matter which direction you stir you may move ground into/between the folds of the filter?
@@TALESCOFFEE Thanks for your reply! :) Hmm, the filters are pre folded. I just open up one side so that there are 3 layers on the side of the spout and 1 layer on the opposite side.
Just watched this again now that I’ve had my V60 a couple of weeks. I notice you said your grind size is the same for espresso. What’s your typical dose and how are you keeping it from pouring super quickly? Are you changing to a darker bean which needs less extraction and can work with the same grind? If I use a filter roast for espresso (which is sometimes really delicious), I have to grind a lot finer than my typical espresso roasted beans
Ahaha, the espresso grind size is only because I had a breville before. I love their double wall portafilter tbh. Darker coffees require much more movement and popping of gases, it’s why blooms are invented in the first place uncontrollable brews. Lighter coffees don’t require blooms. But darker ones you want to look up my droplet pour or my new mini circle pours. For espresso if you’re using lighter coffees the problem is the same “weight” is actually lower volume. You can probably grind coarser if you use more weight since you fill up more of the basket. I did some shorts on this where I say I rather go by volume then go by weight. Once you know the volume you can figure out the weight. Grinding too fine creates more uneven extractions if you don’t preinfuse, but if you preinfuse you end up getting worse overall extractions still imo.
@@TALESCOFFEE thanks! I use a Robot lever machine so I generally do Rao blooming espresso shots for filter roasts and fine grinds to extract enough where it tastes juicy and bright but not too acidic. I find up dosing never quite does a good job vs the right dose and grind size. Will check out that other video you mentioned!
WOOOO, have you checked out our big batch brew video? that one might help you improve your bigger batch results! th-cam.com/video/rtJ3dq9Jb3M/w-d-xo.html
You have become my Yoda I believe that you have the best technique And you are right the flow of the water through the coffee bed is important and you are the only one that has made that clear. Best coffee ever I bet you could design a coffee maker with lots of air flow Thanks for sharing God bless
Awww thank you so much for this comment! Haha I would love to design a coffee maker but I hoenstly thjnk the v60 and he origami are just the best already >.
I am new to V60, and after watching multiple videos, this one really seems like a great option. Now I use light roast beans with a Baratza Encor grinder. Do you or anyone have any recommendations on what setting to put it on? I have heard 15, but not sure. Also, for your coffee to water ratio, is that for 1 cup or 2? I bought a 02, in hopes to make 2 cups. Any advice would be so appreciated! Thank you again, and fantastic video!
Hiiiii! Thanks for choosing our brew methodddd!! Hmmmm I was around the 15-20 mark myself actually on my encore! So it depends on your cup size. For me I think a 20g:300g brew is a good big one cup brew. Hope that helps? If you find it a bit small you can brew lkke 30g:450g instead. But if you do that you’ll want to go a little coarser and start with as gentle as you can to lift the grounds and then pour with a bit more vigour to get more speed and lift. Make sure to lift all the grounds up with the pour though. It might be a bit tricky the first time but it is doableeee! Let me know if you have any other questions!!
Coffee is a space of meditation, a moment of stillness amidst the flow of life. In the preparation of coffee, there is neither right nor wrong, only the quiet exploration of flavor and essence. Each brewing method offers a window into the unique character of the bean, an opportunity to discover something new. Let go of judgments and expectations; allow the coffee to speak for itself. In the simplicity of this act, we may find a deep connection to the present moment and an opening to understand ourselves more fully.
I would do about 25-26g of beans! Be mindful of your pouring technique because there’s more water I would go with a lower agitation pour so something slow and low but mostly in the middle after you wet your edges in the initial flush!
I just started trying this method and I have to say I am loving it. I am finding my coffee has a deeper and richer flavour compared to any other method I have used in the past. Thank you for posting this video.
PERSONALLY I like 1:13/14 right now ok, it really is a preference .. I just love texture and the sweetness shows when the ratio is a bit tighter (for me at least)
So I just tried to do this recipe and I had such a good, sweetness forwards cup. I was a bit hesitant to start my stir so I have a ring of boulders sticking to the walls at the upper wall of the V60 that didn't get fully extracted. But this technique is simple enough to eliminate that problem in my next pour. Also my water was probably just a bit too hot because I got a bit of astringency, just a very tiny bit though, so still very pleasant to drink. One thing I've searched for but can't seem to find is what ratio to use. I stuck with 1:16,6 and got a good result with this light roast Ethiopian. Hope that you find the time to give some input to this.
Yes you can actually! I tend to pour more down the middle and extra slow with it. That dripper I always use a bit more beans though. Around 30g of beans to 420 grams of water ~ hope this works for you too!
What is the magic grind size standard? Thanks for the "WHY" rational behind your recommendations been using a Melitta since 1987 my 1st V60 cone arrives Wednesday.
Heyyy! Hmm for me I use around 400microns right now. I call it medium fine, if you have problems with the timing or anyrhing feel free to send me a picture of the finished brew on IG to me! Hope you enjoy the v60!
@@TALESCOFFEE I think I backed into that size with my new grinder. I will stick with it and vary other things! My brewing game is much improved from this video and I just added my 1st V60 01 cone today. Single pour adventure ahead! th-cam.com/video/DJDA48GGSPY/w-d-xo.html
Well for starters this method is faster and simpler which I like. But I can’t dial the sweet spot yet.. 4:6 gets me sweeter coffee. My total brew is gong over 2:30. I’m tweaking my pouring and stirring technique with I suspect I’m not doing correctly. Many recommend going course grinding but yours look way finer than what I’m doing…
Yeah we generally recommend finer grinds. Do you have Instagram? Feel free to send me a picture there to get more help! It’s easier if I can see a picture of the finished coffee bed!
@@TALESCOFFEE Thanks man! .. i've been practicing and wow boy! im getting closer! i increased the grinding to a finer one and improved my pouring technique (relaxing and observing, more than anything) and it has improved a lot! Final drops come down at 1:4ish ... No acidity, no overstracting. Fines are sticking to the filter wall so they are not a concern any more. But most important, I love how my coffee taste. More rich and deep flavors vs courser grinding with blooming and longer extraction time. thanks!!!
Hey Kaetlin! Absolutely, it would be similar for metal filters but I think it's best to pour even slower for metal filters. Also I find more success with finer grinds actually so grind finer with metal filter. People say if you grind too fine the grounds will fall out .. but if you put espresso grinds in it stays in the filter .. so no. With finer grinds you will actually have a little less grit and a slower flow rate which is great for a filter that strais really quickly ^^ LMK how this tip works for you!
Are you using the 02 size v60 cone? I use this technique on that too still! Should fit easily ~ maybe you’re pouring too fast? What’s the total water you use?
@@TALESCOFFEE 18 grams coffee & 270 grams of water. I think my dripper must be a 01 - it is pretty small. I had to stop pouring so that it didnt run over.
@@GVernon oh yes, on the 01 you have to slow down at the end you get like really close to the top. This I understand, you could do 18:250+10 instead! So add 10-20g of water directly into the brewed coffee!
Thanks for the method Vincent. I’ve got a question, like 11 months later lol. I’ve seen Kasuya’s single brew method for sweetnes (from 2019). He uses 25 gr beans for 300 gr water, grinds medium fine I guess (I used 20 clicks w/ my Comandante). 95 degrees and pour all water in 15-20 seconds. I liked the result, but 25 gr beans is a lot for single drink. And I brewed with your method. My beans are medium roast I used 18 clicks and 92 degrees. While brewing I could see changing colors from darker to lighter after 220 gr of water. My brew finished at 1:40 like yours. I didng get This one was more acidic than sweet comapare to Kasuyas single pour. What could you recommend for me? Btw I really loved your video, and I’ll watch other tales from your channel lol
Hey! I hope you really enjoyed the brew method. The thing with shorter brews is it brings out higher clarity. But with the amount of agitation I have in the brew it's actually super high extraction. The acidity is actually because you have a better balance between the acidity and the stronger flavours which gives it that sweeter taste!
@@miozet7091 Yups, generally with our version because it is faster you will get more brightness in the coffee. If you want more depth you would use a little more agitation in the pour, more movement during the pour and that would work the same!
I love this method compare to others because it remind me using my aeropress and my old three hole daiso dripper which I only dial brew time, grind size and temperature. Other pour method give a lot more variable like how fast you pour, time between brew, how much water you divide between pour that make it hard to concentrate especially when try to make one while you sleepy.
So sorry for getting back to you 7 months late, been cheking through comments recently and I realized I missed a lot during my 6 month break! >.< I think other pour methods are too recipe like .. and it's just hard ot make things work because your beans and my beans are different so going with one fixed recipe is just hard to get consistently good results. The single pour makes it easier because it's just one pour and all I have to do is try to explain the different parts of the pour. As you gain an understanding of each part of the pour then you can figure out your own recipe as you are pouring for your coffee in front of you!
I just made my best pour over following this video thank you so much for sharing. never been shown the stir method. just ordered me a metal chopstick set. question for you, I am using a dark roast decaf, I'm currently weighing out 20 grams and adding ~320gram of water at 185 degrees F. can you give me some feedback on this.
I thought 20+ mins was going to be too rambly and long but you really explained every step of a pour over extremely well, goddamn! The bed setting & filter folding info in particular really helped me. Question for you regarding stirring: I've been trying your 1 pour method but I've been finding my coffee often tastes over-extracted despite having a 1:45-2:00 brew time. However, I usually just swirl my slurry after finishing the pour instead of stirring. Do you think that stirring the way that you do is somehow a "gentler" agitation method as opposed to the swirl? Curious what you think. Thanks for all the info as usual!
Yeah the bed set and filter fold is actually 50% of the brew itself 😂 I’ll do an in-depth one on bed set soon! As for the over extraction you may like it a little lighter so you could go up a bit on the grind size. I think stirring is a little better then swirling though it shouldn’t have a huge difference if it’s done at the end. It depends if you’re brewing a lighter or medium roasts. If you’re brewing with a single pour normally it’s just a little hotter so it has a bit more darker notes in the beginning but it dissipates quite quickly! (At least this is what I’ve noticed) but if you still have a dark flavour try going down a temp or two and it should be 👌🏼👌🏼👌🏼
Yeah you’re very welcome! Do let us know how it works out for you, and maybe my more in-depth videos coming will give you even more insight on coffee in general! 😬
No, you are wrong this question isn't stupid. You can definitely use it on a different style of dripper. I think the method is actually more of a mentality than a recipe. Just grind finer and pour slow and close from the beginning of the brew. The rest is just watching how much grinds lift up, if there's a lot of grinds goign to the top wait till the crust cracks before agitating the top and you'll still have a good brew regardless of dripper!
@@p4vl262 please do, let me know if you have questions further. If you need you can send me pictures via Instagram DM's so I can help you work on the method better!
@@TALESCOFFEE alright, I tried it a few times now over the last two days. This is what I found out: The two first brews were rather quick (1:30 min) rather thin body, no bitterness but more on the sweet acidic side (ratio is 1:15, 20:300). I didn't get any specifc hints of other flavours, just the core taste of coffee. So I tried it again, but this time I grinded one notch finer and with off the boil water. The brew ended at 1:50 but there wasn't much difference either, only the sweetness was a tad stronger. Anyways, maybe its the coffee (around 3 weeks after roast) but I will try it several times over the week and report again. Thanks for taking your time to read my message, appreciate it
@@princekalibas9691 Oof, let me get a shorts on this, I'll need to follow up on this part. Thank you for the reminder, too many things I want to talk about recently >.
Hi and thank you for that technique. I definitely gonna have to give it a go. One question: I couldn't find a flat-bottom variant on your channel. Did you film it yet?
I did this method today and I’ll be honest, I never felt I could taste little differences with different extraction methods. But when I used your method today at work I let out a pretty loud “whoa!!!” I couldn’t believe it looked exactly like you showed when it drained and it tasted different. I can’t explain in what way but it was better. Thanks for the training
Not only that I've found that my V60 cuts the amount of grind I need to get the same flavor. 30% less grind and that will pay for itself. Wow I've never seen a Metal Hario V60 plastic and I use a ceramic, will be looking for that Metal one very cool :) Great video.
How on earth do you get the continued spin and drain through the grounds so perfectly? I've tried so many times, chopstick included, brew result is amazing but not getting that clean finish I've seen so many times in your videos. Is my agitation not aggressive enough, I've tried lol and it resulted in wet grounds on the table.
Hmmm if you’re having issues with it send me a picture via Instagram it’s much easier ahaha. . From the sounds of it maybe your coffee is draining too quickly? Show me a pic it’ll be easy from there :P
I stir from top to bottom ! Becauee in single pours you don’t have much at the bottom it’s still all floating in the middle. I want you to imagine the stir as just the last like squeeze of the teabag. Just a quick stir to get everything moving and that’s it. It’s not for a ton of agitation, just the last squeeze
I just tried single pour for the first time and first time was perfect perfectly balanced flavor good extraction, no bitterness, but didn't get the dome right. Can't believe how forgivable is this method I'll be brewing all day today to perfect this, just still doubtful about the grind size, I'm using a Comandante grinder, ussualy I do 23/26 clicks but this time used 20, should I go lower?
Awww thank youuu for trying the method out! I generally do around 18-20 clicks on the commandante so yessss I would try around 20, it should help you get just a little more flavour out! Lemme know if you have issues and you can always send me pictures of the finished brew on Instagram DM to let me understand where you’re at!
Most detailed and straight forward video I've seen in a while, no BS talk just straight to the point !! Def the technique I'm gonna try tomorrow !! Thank you very much 🎉
Great video! I'm having trouble getting the grinds to look like yours at the end of the pour. The bottom is flat or there are a lot of grinds left on the sides. Any advice?
Hey!! Thanks!! Hmm could you send me a picture through Instagram DM's. If it's coming out flat or a lot on the sides then your grind size might be a bit coarse or you're pouring a bit fast. If there's grinds on the side then you are under agitating the coffee. Make sure to use more movement during the pour to get more of the grounds down. But please do send me a picture on instagram of the finished brew. I want to see what the bed looks like if possible! Thanks!
Does the design of the inside of the cone change the product? I know flat bottom does, but I mean to ask about the fin angle, or lack thereof on the Mugen. Is it just form or function as well?
like spacing between filter and the dripper? The mugen allows for more airflow which allows for a faster flow rate. IF you don't have much distance then your flow rate will become restricted. So things like the kono or mugen have a lower flow rate
@@TALESCOFFEEyes, between filter and dripper. Thanks for that. As an IT guy I see fins and start thinking cooling. As a beer brewer, I see the twist and I think more surface contact, slower, more cooling. But also would affect flow rate. Your discussion of the grain bed is also relevant to me as a home beer brewer. Next up: coffee roasting at home! So far I haven't found a comparison of these drippers in use, or I may not have asked. I like the look of the Mugen, but that's not really why I buy things. I don't like wasting a bunch of money trying these out, and I don't know anyone else doing pourover. I'm not even sure it's available at local shops. All drip or pull. I'm not sure which one to start with, but you've been a great help so far. I'm planning on getting rid of my ninja, which does bloom the grinds, gives you an option on how long to bloom, but is otherwise mediocre. Tries to do a lot, but ends up being bad at most of it. Lots of fines in your cup, easy to get astringent. Pour over makes sense because my fiancee makes exactly 1 cup of loose tea(paper bag) per day, and I make 2 cups of coffee. That and I have to have minimal to no fines, no astringency, or I have stomach problems. Don't get old. The other option looks better all the time. I'm not sure if you'll see this response, channels seem to only see the first comment. I may repost this on the main thread tomorrow. Just want to make sure you know I appreciate the lesson. I've subscribed, and will dig in to your videos to see your comparisons of kettles and use of the drippers. I may have decided on a kettle. If you have partner links I will use those to help someone who is trying to educate us.
@@TALESCOFFEE Thank you, I’ll have try that out tomorrow! I’ve really liked the cups I’ve made so far with this method and would like to explore it a bit more
Tried this with an ethiopian thats been giving me quite a bit of trouble trying to dial in. pulldown was about 2minutes using a small origami, had to chop the pour a bit because the filter paper I have wasnt tall enough. Overall a little less of a mouth feel, just kind of thin compared to a bloomed pourover recipe I was messing around with, but made the coffee (thats been oddly tasting like cigars, if anyone has ideas about that) brighter with more of citrus notes pulled out more.
Oh if it is clogging try pouring super slow in the middle instead. I know what you mean saying your dripper doesn’t have enough height. I also brew on a 01 and origami small! So pour slower and you’ll have a much thicker mouth feel. Also you can send me pictures on ig if you’re looking to perfect it!
Hey!!!! Why does everyone except you I’ve seen stir so gently - you seem to stir quite aggressively? And does the stir create a cyclone type water motion and speed up the brew lowering extraction??
Hey Matthew! I'm not sure what people have against stirring. There's this whole misconception that stirring is going to over extract the coffee. This is dependant on when you stir. The stir itself is like squeezing the tea bag mechanic. If you squeeze the teabag too early you won't extract all the good flavours but squeeze it too late and you get all the bitters. You need to time it so it's at it's peak and fully extract everything that is what the stir really is. Can you over stir? Yes, but I guess it's just an understanding of how much to stir. For me I stir when I finish my pour based on when the grounds are almost all submerged from the top. No floaters left, the stir itself is fast but very short like a 1,2,3 maybe 4 when I stir. But quickly from top to bottom, just to get a motion. The stir actually slows down the brew since the water is spinning towards the edges .. As for lower extraction .. my method generally has an EY over 25%. Putting it into perspective a "strong" pourover is 21% EY, but mine is much higher. Also I don't think I have an imbalanced extraction rate as with many other multi pour methods. Most of those are over extracted on the top and under extracted on the bottom. Where as I have a very evenly but highly extracted rate throughout :3
@@TALESCOFFEE HOLY SWEETNESS - I’m fascinated by this technique. I ground a bit too coarse, but extraction was even still on point. Dude. Wow. ExTREMELY underrated man, much respect - do you have any melodrip experience or content? I want to use that thing to experiment more as well
@@mattheweamespiano2947 Heeheheehe The melodrip I don't like. I think the idea of creating a shower screen is bad in general. The pour out of there becomes very soft which could be nice but the sprinkles and droplet effect actually is bad for brewing coffee. At least IMO, that's because it causes the water to float on top and creates a very heavy weight packing the beans deeper and deeper. It doesn't let the beans lift high enough for it to create a fuller extraction because most of the grounds will just be sitting on the bottom due to the nature of the melo's pour. You could try it yourself, but I find it a super high agitation method. It's probably best for a flat bottom though. Simply because flat bottoms are such shallow bed depth they need a more top down slower brewing but after the initial bloom I would not use it and go into a full pour. So for flat bottoms + melo I'd distribute 1.5x the coffee weight in water as a bloom. Then let it bloom for a 30 second time frame before pouring slowly down the middle and lifting the bed in a way where the grounds can fully be surround and absorbed by the water. (sorry for wall of texts again - bad habit)
@@jgdragonflame when stirring the intent is to just guide it into a certain movement. The reason stir is good is it's just like the last bit of agitation you put in to fully extract things. That's why I always go from top to bottom. The top floating grounds are the ones that need the most agitation by moving them into a circular motion you're just spinning them and letting the water do the last bit of agitation. You'd be surprised how "little" agitation it has. The reason being is once it's in a motion already it doesn't continue to agitate but instead it helps suspend it allowing the water to surround the floating particles and absorb as much as it can before it fully sinks. I just reach the bottom and see if it feels like it's clogged. When I stir now because I understand my pour I don't over agitate and I can almost feel it's a bit harder to stir at the bottom but there's no bed of coffee grounds formed yet. That should come after I lift my chopstick out. You essentially want the water and grounds to sink at similar rates to show that you've agitated all your grounds "equally".
Liking this. This is more in line with how I'm preferring it (only knew to coffee) just based on a can't be arsed principal haha, well that and waiting for a grinder and using a blender which gives a fine grind. I will need to try it with stirring like you did here. Is there a video done for flat bottom dripper with the tweak you mentioned? As mine is flat bottomed.
Hello! Sorry I'm so late to reply, I took a bit of a .. 6 month break because of some stuff >.< As for flat bottoms, I suggest flat bottoms are better for larger brews just because I think the coffee bed depth is very shallow .. so for your first drip to not be super watery you would want to go with a larger amount of coffee to start. As for the rest of the brew it's pretty much the same I guess :P just need to watch and see how the gases surface!
@@TALESCOFFEE Erm, I bought a ceramic dripper from someone in Spain via Etsy (not ceramic as in no hole). They made it themselves, so a one-off 😆, I always do things like this. They probably looked at a V60 and formed something similar by eye, not perfect. I do have my eye on the Blue Bottle dripper as well as it's been recommended and is appealing to me, though this is a flat bottom. Have you tried the Blue Bottle at all? I'm told it's very consistent.
Thanks a lot for a detailed and informative video. Been hand brewing for some time now trying some different methods. Been struggling with an Ethiopian from Nano Challa that I just couldn’t get the right taste notes from. It just tasted coffee-ish. Now with your method it was the first time I got some more clarity and taste notes in the cup! Thanks a lot for great content!
This one doesn’t scale AS well for small dose, if you do smaller doses you need to grind a little finer and pour a bit slower, ideally using a smaller dripper too!
Hi Vince, what short of strength tds would you expect from this 20g 300g recipe? I just measured 1.33% strength on my refractometer which seems quite strong yet it didn’t taste over extracted. Also, I didn’t get that nice foaming initial stage you had where the dark ground came up. It was a bit limp. Maybe I knocked the grounds down too much after I stirred the loose grounds. It’s like the water didn’t penetrate in the first part of the pour.
Hey! So if you’re saying it didn’t penetrate it could be because you tapped the dripper a bit too hard which results in it being too tight. Another reason is you could be using lighter coffees. I tend to work with coffees closer to medium since that’s the “expected” roast level where I’m around. As for strength of coffee. I generally think my brews are pretty strong, on the EY side I get around 22-/24% strengths
I think this method is not for that particular V60, but rather for a Mugen or Kono, otherwise you get too much bypass Paradoxically, the Kasuya method that ends in an inverted cone (due to no stirring) is showcased in a Mugen, where it would be better on a regular V60 since you will get varying degrees of complexity from the coffee coated bypass walls
I actually tried this and I actually prefer this method. It’s much easier it seems and it’s very straight to the point. The coffee taste great as well. Thank you!
No matter how many times I try, I just can’t figure this one out. That beautiful dome is an elusive mother! Always coffee way up on the sides. My dome is literally inverted every time! For real though, my drawdown is between 1:00 - 1:20 no matter how fine (or coarse) I grind. I guess this isn’t the technique for me, lol. Back to the bloom.
Hey this isn't too bad! Definitely a bit underextracted for my first attempt... still trying to dial in medium/fine on my Ode+SSP setup. So I got a drain of around 1:18 (thank God for Hario Switch, where I can stop the flow lol). Still... really easy steps to replicate. I love that it feels a bit like a Siphon brew with the dome. Even with the clear underextraction I was getting some fruit notes. Looking forward to pushing finer!
OMG I JUST SAW THIS MESSAGE >.< you probably caught me when I was on my hiatus. I'm sorry for the 7 month delya. I think a 1:18 is going to be a little diluted. If you aren't getting a high enough extraction, aside from a finer grind you can use more movement when you pour!
Came across one of your videos the other day and I’ll be honest, I dismissed your method because it didn’t fit my “norm”. Came across it again today and after looking at the comments I decided to give it a try. Oh man, I am so glad I was wrong. Granted, my pouring technique is still way off from where it should be, but after just trying this, I get more flavor than any other method I have tried. I also was taught that “hotter is better” and never tried cooler water until today. Thanks for putting content like this out there for those of us who are struggling to find what we like!
Glad you gave it a try, Ans glad to hear you enjoyed the method. Hotter water is better for higher extraction rates, but that’s only relevant if you use coarser grinds which isn’t the case if we use the single pour. I just find there’s darker flavours that come out from the higher temperatures that even coarser grinds couldn’t mitigate.
And you’re very welcome! Hope the in-depth videos clarify even more things moving forward!
Water temp depends on roast level
@TALES COFFEE Thank you for providing us with the single pour technique. I am surprised how well the taste gets and how constantly I can reproduce it. Thanks you also for all the details about temperature, grind size, stiring technique - but especially for sharing how to fold and hold the V60 filter. What an eye opener. All the best to you!
You're very welcome I'm glad it works well for you!
😊@@TALESCOFFEE
I have been skeptical of this method when I first saw it a while ago, but this morning finally tried it.
Light roast natural Ethiopia 94 degrees C-ish water at around 50ppm (as per the roaster's recommendation with more "conventional" methods)
Grind: 5.0 setting on K-Max
Dose: 15g, 1:15 ratio (225g water)
Time: 1:26
I was not as mind-blown as some other commenters here, but surely intrigued. The brew finished quite fast, but had sweetness comparable to my usual 3:30 bloomed-spinned brew (James Hedricks method). The aroma and flavor was noticeably stronger, tho there was a slightly dry/woody aftertaste (probably due to too high temperature). The bed was quite pasty on the sides, slightly less on the bed/mound, so grindsize and bypass could also have played a part in the aftertaste. Definitely going to try again tomorrow, and maybe experimenting with different papers (I also have Cafec light roast and Hario tabbed).
As a sidenote, I think it is also worth mentioning the linear workflow of this method. Preheat - Prepare the bed - Pour - Stir and wait - Serve. No more frantically trying to preheat with a whole lot of boiling water and constantly trying to pick the kettle up, pour, then put it down to reheat, then swirl, take it up again,...
P/s: Ok, just realized I pretty much wrote an essay here, hope it's not too much :')
First of all. I love essays. Thank you for accurately describing everything.
Now let’s go into the brew. I’m very thankful you’re giving the method a try. If you’re finding the pasty texture you could try our lower agitation brew method. If it still persists I would suggest going up the grind size ever so slightly. The dry and woody aftertaste is from the over extraction which is depicted by the pasty texture of the grinds after the brew. I’d have to see, the sides can be pasty but that could be a consistency issue, let’s figure it out from the pour first. The time seems to be pretty good though, so try increasing the grind size just a touch? If it’s like super pasty your grinds could be a bit too coarse (weird how this works but it could be micro fines) let me know how else I can explain things better! Better yet tag me on Instagram and show me the grinds afterwards it’s a lot easier to trouble shoot that way!
P.S - essay for essay 🙌🏼
you ever figure out a good grind size with the k-max? On my k-max, I tried 6 first, was ok, but my technique needs work.... I had a rim of grinds at the top, but the coffee tasted great. I think I can contribute this to technique and not doing a "cleaning pour" around the edge at the end. Second try, I used 5, and noticed it had a thick layer of pasty grinds from top to bottom... it was a disaster and the coffee was bad. I think this is too fine of a grind... going to hang out around 6 and practice...
Thanks Vincent for this method
@@deadshrub i just stick with 5.5, adjusting my pour depending on the coffee and sometimes i can change the filter (Cafec Abaca or Light roast)
@@thanhnamnguyen5280 thanks... maybe the coffee I am using is just too fresh off roast. I never get the crust breaking no matter what grind size I try... I so want this method to work...
I really love a hot cup of coffee & add a splash of cream. What temp would be best to brew?
most educational video out there. usually when I watch people talk abou pour overs I have to rewind five times to figure out what the heck they were talking about and at which point
Aww thank you so much for this!!
Hope to put out more content you enjoy 🙌🏼
By far the best pour over technique video I ever saw! Nice to know you're in the Vancouver region, will definitely give your shop a visit!!
Omg finally! I'm just starting out and have been trying to make single pour work and I always get clogging and bitterness and astringency. This method however worked PERFECTLY for me and is way easier than trying to dump 300g of water in 15 seconds or whatever. Super easy, perfect extraction. Thanks for the helpful video! You've made my mornings way more enjoyable!
Hehehe I’m glad I could help improve your coffee routine!! 🙌🏼
I’ve been getting into pour over since the pandemic began. Can’t tell you how much coffee I’ve gone through and how many videos I’ve watched. After following this method yesterday, I can say it resulted in the single best tasting cup of pour over I have ever made (and one I’m happy with). Thank you!
Awwww you're very welcome, thank you for trying the technique! Glad you're loving it!
Have you tried French Press?
I had just made a cup of coffee when I came across this video. So I immediately made one using your technique so I could see if the taste would be different. It’s so much better, I can’t believe it!
Been using the Tetsu Kasuya 4:6 method previously but recently came across your single pour method. I'm not acute enough to tell which objectively tastes 'better' but both methods produce a very tasty cup, and I feel your single pour method bringing out a bit more clarity and brightness to the cup. But for me, the main reason I love your method is its simplicity and shorter brew times. Thanks for sharing this!
Awww thank you so much for this comment, you don't know how much it means ahaha. I'm glad the method's working out for you. If you ever run into issues you can DM me a picture on IG for help on refining it :D
Wow, I must admit. This video is very very different from everything else I’ve watched. Extremely informative and love the fact that you have sensible rationale behind every aspect of the brew. Gonna give this a go tomorrow morning!!❤
Aww thank you! I appreciate that yessss, let me know how you like the method. If you have questions about it please ping me cause it can be a bit tricky!
Indeed. Shalom.
For anyone struggling with thier V60 pour over results, I'm telling you this is the way! Thank you very much for this detailed instruction guide.
I just got an 02 V60 and Timemore C2. I'm using some high quality dark roast beans (Phil & Sebastian), and I've been struggling with so many different techniques and always ending up with either super bitterness / flatness (forcing me to try going coarser and coarser with my grind) or sour / tea like (as I got very coarse with the grind - I had gotten up to 26 clicks on the C2). I think the key here is that fairly aggressive spin at the end which pushes all the fine grounds to the outside, allowing the water to drip through an overall finer grind and not over extracting the grounds.
I was definitely getting my water hotter than they suggest in this video as well. So I've reduced that, and I suspect that has helped with the overall flavor profile.
For anyone using a Timemore C2, On this first successful pour, I had mine set to 18 clicks, which I think is still coarser than they used in this video, but I will take it notch by notch finer for the next few days and find that point just before things get over extracted.
In the past couple of months I’ve been trying numerous different pour over methods, trying to find one that brings a balanced yet complex cup, where flavor notes could be distinguished. Many very popular recipes came out with distinct flavor (although almost always more sour than I’d like, despite following their instructions for extracting well) but much less body, and my wife thought all of this pour over business had weaker coffee than her basic coffee maker could produce. This single pour method was the ticket, made one yesterday and then again this morning. Perfect strong cups, and also very enjoyable method to use. Thanks for creating and sharing this recipe!
Oh also, very interesting how hot the cup comes out compared to other methods, and also how easy it is to overextract a bit too much and get some bitter flavors. I’m finding I need to lower temp quite a bit.
It’s surprising how strong the coffee gets right! Ahaha. Yeah it has quite a high extraction. It’s cause we maximize the surface area of the coffee by lifting it all up! Thanks for the comments 🙏🏼☕️
Ok I’ve tried all methods many times then this popped up and I thought no way this works. Wrong. This is fun, easy, and quick and the best tasting coffee for me. Thanks love it!
thanks for all the knowledge man. A year ago i found your non-bloom video and immediately tried your technique, prior to that i struggled a lot with any other technique, but this one is so simple and repeatable, and the results are there, i don't understand why this technique is not as popular
Thank you for your continual support!!! The method is a bit controversial because it’s extremely uncommon to brew without a bloom. Yet longer ones are fine 😂
目前學過最簡單、最有效的沖煮方法，使用筷子攪拌創造的水流漩渦讓咖啡粉在2分鐘內就可以有這麼高的萃取率且沒有不好的味道，太神奇了！
目前還在熟悉筷子攪拌（漩渦總是不夠快）和不同豆子和磨豆機搭配的最適合的刻細度⋯還有很多問號⋯⋯
謝謝Vincent分享含金量如此高的咖啡沖煮教學影片。
hehehehehehe ♥️♥️♥️ thank youuu
As a lifelong James Hoffman YT student I’d love to see his opinion on this technique. It’s so different! I’ll definitely give it a try 😊 Thank you for your effort!
Excellent video, gonna try this later. Just curious, would the aggressive stir that causes that very domed bed cause uneven extraction? The are very little grounds on the edge but more in the centre so the bed thickness is not consistent. Would this be a problem or not? Have you tried stiring in a back and forth motion as suggested by Jonathan Gagne to get a flat bed?
I have, and I actually have a video coming up on this to be honest. I don't think flat bed actually means anything, nor does a dome on that side but the extraction is much more even on this one then a multi pour. This is explained by one of the newest vides (a bit old since i've been busy) but the video that is called Top THREE problems the single pour solves.
In there I explain how lifting up allows each grind to have maximized extraction with the water since everything is lifted. I also explain how side channeling works and when you pull all the micro fines into the middle where all your grinds are, the bed becomes much more clogged and thus encourages water to move through the paper filter. Thus I find flat beds tend to create a less/lower extraction because water might be forced through the paper!
Check it out and let me know what you think there and hit me up again!
@@TALESCOFFEE I think the reason alot of other recipes call for a flat bed in percolation brews is so the water flows through the coffee at the same speed and pressure, so you get even extraction. In the edges of the dome that are shallower, the water flows through faster because there's less coffee to get through, increasing the flow rate and causing over (or more) extraction.
But thinking about it, a flat bed in a conical brewer doesn't really make that much sense. It's conical, so the bed depth at the edges is uneven anyway with respect to the base of the device. I think the only real benefits of a flat bed might be the consistency.
Your point about the fines getting stuck onto of the bed does make sense. I think you should be able to achieve the same thing by swirling in a straight back and forth vs cylindrical motion, or even gently swirling after the stir. Would be interesting to see a test to see if it actually makes a difference.
I just read gagne's blog and he says rao actually does the spin as a more repeatable way of agitation compared to stiring (so it's not for the exclusive purpose of flattening the bed)
Thanks for your reply. I'm gonna try your single pour technique from now on and see how it goes!
@@yz249 The Rao spin looks great and is easy to be consistent but it doesn't provide any agitation realistically.
Having a stir at the end is like squeezing a teabag, you squeeze the life out of the last bit of the coffee and ensure every last drop is in there. When you wring the teabag dry there's no over agitating unless you are damaging the tea leaves to extract the bitterness. The same idea is for the stir and the coffee. You are merely looking to pull the last little good stuff out. It really is hard to "over agitate" without using a larger stir stick like a spoon or a paddle where the spin is uneven.
The highest agitation actually comes from the pour itself, the stir is only to "finish" off the brew. Do not in the slightest think it's that big of an agitation. Slowing down your pour after speeding up causes much more agitation. It's generally misunderstood.
As for flat bed, it makes even less sense when you think that the edges actually are farther from the bottom of the dripper than the middle. At least a dome tries to be as even in terms of distance to the hole :P
@@TALESCOFFEE So I've been experimenting with this method recently and I have to say, I'm a big fan of it. Have some questions though if you don't mind.
1)Sometimes I do get high and dry grounds stuck to the side, not all the way to the top (at the highest level the water reaches) but usually like 1/3rd of the way down. How should I avoid this? I always do the flush finish but it still seems to happen. Should I do it with a faster flow rate?
2)What pour height would you recommend? It's hard to judge from the overhead camera.
3)Do you currently use the high or low agitation method you showed in another video, or does this switch between roasts?
4) When you stir, does the stir stick actually touch the side walls of the filter?
5)Any advice for brewing decaf? They tend to not bloom and gas at much, if at all, does this change anything or should I keep the same advice.
Sorry for all the questions lol!
Ok, tried this now and it went almost perfectly. The brew finished at about 1:30 so I was thinking of grinding a tiny bit finer next time. The cup had a nice long finish but there was a tiny bit of astringency which wouldn’t be from the grind size. Maybe from the pouring then?
The bed looked domed but more towards mud than towards wet sand like in your video.
Ok, so this is super interesting. I'm not sure I'm fully onboard with anything here yet. I usually use pretty drawn out blooms and long brew times in my klaita wave, but I tried this in my V60. My execution was not perfect, my brew time was 1:13 with a dose of 16g coffee to 250g water. I did not have as distinct of a dome as in the video and I think my grind might've been too coarse, even though It was definitely on the finer size of what I would consider using for my v60 brews. That being said, the results were not terrible. The mouthfeel was great, I got a very juicy and pleasant acidity and a surprising amount of sweetness, though not as much as I would usually get from my kalita pours, and no bitterness or dryness to speak of. That being said, I feel like I only got merely half the aromas and complexities that I would usually get out of the Bolivian batian natural tha I'm currently brewing. I think I'm gonna try again with a finer grind and see what that gets me.
Great video ,you're right about Hario filter being "strange", like your solution to problem
Thanks! Yeah the filter is weird lol
Indeed. Shalom.
My hearth is rushing for all the coffee experiments I’m running daily
same bro, same.
I think that's the caffeine talking
why do u have a hearth
Thank’s for your video on the pour over coffee. I’ve never heard of this before until I saw the series Yellowstone. I’m really looking forward to try this. Thanks again and hope you have a wonderful day.
Hope you have a great day too! Did you learn about pourovers from the series Yellowstone?
What an amazing recipe!! It made wonderful cup of coffee. I probably used a grind that was a bit too coarse, but my coffee is a dark roast so I took the gamble. Plus, I probably used a water temperature (93 C) that was a bit too high, but I've been using that temp a lot lately so I took another gamble. Both gambles paid off and I'm thrilled with the outcome. Not a hint of bitterness.
Excellent video, excellent method! How does the timing of the pour and drawdown time change, if at all, when brewing more (30/500)? Thanks again!
For larger brews you can check out the bypass method for larger brews.
The timing if you were to follow the original method would be longer, you would ideally start as low as possible and gentle as possible to prevent the beans from extracting and then sinking to the bottom/clogging. You can speed up but never slow down and pour in a way that only moves it in a swirly direction .. this can be a bit hard over text, maybe keep an eye out I can do a short on this for you! In the mean time check out the bypass video!
@@TALESCOFFEE This is super helpful, thank you so much! I will try the bypass method!
@@Ehsender Let us know how it works out for you!
Hi. Love your video and great explanation. Easy to follow and replicate. Will try this out. I understood your method since it's a single pour and stirring helps as an agitation to compensate no bloom and single pour method to extract more of the coffee. May I also know whether can this method work for flat bottom brewer? Thanks!
Yups it works for flat bottoms! Though stirring isn’t as easy I still stir in the waves though 😬
Hi there! Thank you for great explanation. I am totally new in filter-coffee comunity, now I’m trying to learn how to use V60… long journey for me….
For the first- no body talks about the size of the V60 - first thing I’ve discovered when I have the smallest V60-01 - there is not so much room to play with the water, and I don’t know if the time should be the same as for the bigger dripper? Are these principles comparable for all the sizes?
Second- for my first attempts should I also try my esspresso grind for this single pour metod? I’ve tried to go from coarser grinds down, and still it’s goint too fast and sour…
Thank you for answer.
Hiiii Tomáš
So for the size I think the v60-01 is actually one of the best single cup drippers. Though that generally means it is on the smaller size.
What kind of brew size are you looking for? Total brew weight please!
Grind size you'll want to be a bit coarser then espresso generally what kind of coffees are you working with? A lighter or darker roast?
Thank you for answer. Now I’m few steps further. And what I’ve found, my humble best on V60-01 was 12g of coffee to 200g final, than it was 2 minutes brew. Grind was ¼ of a whole turn coarser than my typical espresso grind on a manual grinder 1zpresso X-pro.
Coffee type- definitely I prefer light roast - for now it is Yellow Pacamara from Nicaragua, washed. As you say in this video - with lighter roast, I go with 95°C water.
As for the size of the dripper- I don’t think It’s a good idea to brew more than this 200g final dose in a size 01.
What do you think about brewing this same amount of coffee in a bigger V60-02 vs. 01…? There is so much difference. I think there should be set a narrower range for the size of the dripper, than from the manufacturer written 1-2 cups for the 01 and 1-4 for the 01 size. There should be hopefully some ideal recipe for each size of the V60, with only slight variations.
As for the single pour method- so far I’m bad in finding the right moment, when to begin pour faster in circles, while at the same time catching the right amount of water. And probably I have problem with proper stirring. At the end my paper isn’t so clear on the sides, and I have no “mound” at the bottom- it’s only flat. Maybe it’ll be easier for the beginner to learn on a bigger V60? … I’ll try 😉
@@tomasmazgaj7542 Hey! So for the 01/02 size difference I think it's not a huge gap. Though with the 01 you can pour closer and slower to create an even greater denser extraction. I don't think it would be a huge gap.
The amount of movement you need for the pourovers are based on how much gases you have. If you have less amounts of gas being given off in your pourover you should be moving in circles less and moving out to the edges later ^^
Man I am really glad I found your channel. You are by far the most skilled barista I have seen. The thing is that most of the solutions you came up with are also solutions I have been looking for, and I agree with everything you said in your method.
Can't wait to try it properly.
The best ever video for pour over brewing I have ever seen. It explains everything well justified. I have got best result with single pour over using Vario 60. Getting expected flavour with sweet taste of Arebica coffee. But despite of so many efforts I could not get beautiful dome shape of coffee bed after brewing completion even though taste remains best always, to my surprise. I am very much thankful for this wonderful video sharing.
When you stir, are you getting the chop stick in the coffee bed at all or just trying to get the water to vortex around a lot?
It’s more about the vortex then the bed. When you stir the beans shouldn’t sink so you shouldn’t feel a bed at all. I always stir to the bottom to check if there’s resistance.
Just leveled up my pourover game! Getting cleaner and sweeter cups. Finally getting that famous blueberry aroma and flavor I was trying get from my Ethiopian
WOOOO I’m so glad to hear that!!
Haha- I was also struggling to get the tastenotes from my Ethiopian and finally found them! 😄
Been using this method for over a year now and absolutely love it! If I’m making coffee for two should I still keep it at 45 seconds?
Awww thank youuuu for this! If youre making coffee for two you’ll want to pour faster but not that fast. Try to not agitate by moving to the edges so early and let the volume of the brew be the agitation instead! So stay in the middle for a less clogging brew!
@@TALESCOFFEESo even if I increase the amount of grams of coffee I’ll want to keep it at 45 seconds?
french press fan here. thanks to amazon vine (yay!) i got a v60 (chinese brand, but nice heavy ceramic & certified heavy metal free) today.
been watching vids for a week waiting for it to come to learn how to use it. was very confused!
have to say your technique was my favorite & the one i'd try...you were with me my 1st time 😜
i totally screwed up the last stir timing but saved it for the most part. also realized my 20oz coffee was not going to fit in the (apparently) 12oz size. aarrgghh!
SO i took 1/2 the coffee out & only used 1/2 the water. all on the fly.
i repeated the whole process (quickly!) for the rest of the coffee grounds/water i had. whew.
with ALL that... not a bad mug of joe! not bitter (that low temp is a mind blower!).good flavor. obvi needs practice but i just drank it down. tasty AF! & major buzz commencing now after that marathon prep session.AND the caffeine hitting my veins!
im not up for investing in a gooseneck just yet...i have a very good electric kettle... so i tried something & used my french press carafe to pour the water into the v60. was it perfect? nope. did it work? pretty damn well! will continue that til i decide if its french press or pourover going forward.
have to say the cleanup of the v60? UH-MAZING comp'd to a french press. that alone may sway me towards the pourover moving forward!
thanks for the lesson! (can ya tell im jacked up on the java train?! 🤪)
I got into pour over coffee only recently and came across your video - excellent info and tips. Trying it out today!
Aww thank you! Let me know how you like the method!
I have been using a metal filter, is there any new calculus that I have to do get a good extraction? Thank you, this was a very informative video and I've already made some adjustments to my techniques/parameters.
Hope your current adjustments are already better! For filter hmm .. I would probably still grind fine actually but I'd pour really slow and low if you can. I notice that a stronger pour pushes out more microfines where as a gentler pour doesn't. Also because you're using a metal filter you can start high and slow to elongate the first drp and don't go to the edges as much. Also when you stir stir more gently to prevent pushing out the microfines.
I made the adjustments which will come into effect for tomorrow morning's brew, so I'm excited to taste the difference. I'll let you know! Ty again :)
This video was published as I’ve been binge watching your channel and brewing!!! About to brew now, but this video is a must watch first!
Hope it teaches you everything you want!!
Gave this a go today as a change from the Hoffman method. Interesting results that need more experimentation 👍. What might be the reason that I am not getting the same amount of crema as shown in the video?
Hope you're liking the method so far! As for the crema, it could be because your beans are lighter roasts! That would be fixed if you use a higher water temperature, but the gases are generally inherent to the coffee. Some coffees (like the single pour bean we sell) naturally have less. Don't worry though, the less gases the less agitation you want to have during the pour and the higher the water temperature you can go with!
@@TALESCOFFEE thanks for the detailed thoughts! Have been liking the results, but am realising that it is difficult with a v01 size filter and setup (my 02 is packed away). Also am struggling with a muddy bed (using a niche) for some reason
Continuing on my experimentation journey - using a relatively light roast and V01; Been struggling with astringency and muddy beds and have been playing with various variables. Think I have hit a jackpot; instead of lowering to say a 17g and 250ml pour; went 20g with a 270ml pour and a 30ml pass through - Wow, can't believe the difference on such a small tweak - running with 90deg+ water temp; bed perhaps still muddier than I would like, but the taste was great.
Finally, the video I've been waiting for! So glad I drove down to see you do the single pour in person AND get a masterclass video.
Thanks for coming down!!!
Love the meticulous detail you go into here. Excellent stuff, thanks.
Awww thank you!! 🙏🏼
What grind setting on the Comandante MK 4 would you recommend?
Vinceeee i fell in love with this method. It's super approachable! Two questions tho:
1) I saw that my coffee bed at the end was kinda muddy and not as "bubbly" as yours (i use a Light Medium roast and it was roasted about a month ago). Should i grind courser?
2) can you describe the flavor profile that you're trying to get at the end? Tasting is subjectivr so it would really help!
Thanks ❤❤❤❤❤
Ohhhhh I’m glad you like the method!
Hmmm if it’s too muddy it’s probably got a little too much agitation, try reducing either the stir time or pour more in the middle without moving around the edges as much. If it’s still too muddy you can grind coarser. Also easier to send me a picture on ig!!
.
Flabour profile hmmm .. I just want a round and sweet texture. Generally this method has a decently high extraction but quick it brings mostly out the sweeter tastes. So it coats the tongue with a “round” feeling hard to explain 😅
What do you think about stirring the brew on a Chemex since the design of the filter means that no matter which direction you stir you may move ground into/between the folds of the filter?
How are you folding your filters? When I fold my chemex it moves in one direction so I don’t have any issues with the grounds getting into the folds!
@@TALESCOFFEE Thanks for your reply! :) Hmm, the filters are pre folded. I just open up one side so that there are 3 layers on the side of the spout and 1 layer on the opposite side.
@@TajMikel oh yes but the flap is on one side so there shouldn’t be grinds getting stuck to it, just pour in the direction that you stir in
Just watched this again now that I’ve had my V60 a couple of weeks.
I notice you said your grind size is the same for espresso. What’s your typical dose and how are you keeping it from pouring super quickly?
Are you changing to a darker bean which needs less extraction and can work with the same grind?
If I use a filter roast for espresso (which is sometimes really delicious), I have to grind a lot finer than my typical espresso roasted beans
Ahaha, the espresso grind size is only because I had a breville before. I love their double wall portafilter tbh.
Darker coffees require much more movement and popping of gases, it’s why blooms are invented in the first place uncontrollable brews. Lighter coffees don’t require blooms. But darker ones you want to look up my droplet pour or my new mini circle pours.
For espresso if you’re using lighter coffees the problem is the same “weight” is actually lower volume. You can probably grind coarser if you use more weight since you fill up more of the basket. I did some shorts on this where I say I rather go by volume then go by weight. Once you know the volume you can figure out the weight. Grinding too fine creates more uneven extractions if you don’t preinfuse, but if you preinfuse you end up getting worse overall extractions still imo.
@@TALESCOFFEE thanks! I use a Robot lever machine so I generally do Rao blooming espresso shots for filter roasts and fine grinds to extract enough where it tastes juicy and bright but not too acidic.
I find up dosing never quite does a good job vs the right dose and grind size.
Will check out that other video you mentioned!
Very interesting! I will try this tomorrow’s morning! Thanks for the video
I got biggest V60 brewer (03) to try to brew 500 ml batches with this method and the result is pretty nice!
WOOOO, have you checked out our big batch brew video? that one might help you improve your bigger batch results!
th-cam.com/video/rtJ3dq9Jb3M/w-d-xo.html
You have become my Yoda
I believe that you have the best technique
And you are right the flow of the water through the coffee bed is important and you are the only one that has made that clear. Best coffee ever
I bet you could design a coffee maker with lots of air flow
Thanks for sharing
God bless
Awww thank you so much for this comment! Haha I would love to design a coffee maker but I hoenstly thjnk the v60 and he origami are just the best already >.
I am new to V60, and after watching multiple videos, this one really seems like a great option. Now I use light roast beans with a Baratza Encor grinder. Do you or anyone have any recommendations on what setting to put it on? I have heard 15, but not sure. Also, for your coffee to water ratio, is that for 1 cup or 2? I bought a 02, in hopes to make 2 cups. Any advice would be so appreciated! Thank you again, and fantastic video!
Hiiiii! Thanks for choosing our brew methodddd!! Hmmmm I was around the 15-20 mark myself actually on my encore! So it depends on your cup size. For me I think a 20g:300g brew is a good big one cup brew.
Hope that helps? If you find it a bit small you can brew lkke 30g:450g instead. But if you do that you’ll want to go a little coarser and start with as gentle as you can to lift the grounds and then pour with a bit more vigour to get more speed and lift. Make sure to lift all the grounds up with the pour though. It might be a bit tricky the first time but it is doableeee!
Let me know if you have any other questions!!
Coffee is a space of meditation, a moment of stillness amidst the flow of life. In the preparation of coffee, there is neither right nor wrong, only the quiet exploration of flavor and essence. Each brewing method offers a window into the unique character of the bean, an opportunity to discover something new. Let go of judgments and expectations; allow the coffee to speak for itself. In the simplicity of this act, we may find a deep connection to the present moment and an opening to understand ourselves more fully.
Interesting! So no bloom? What should my ratios be with a 400g cup of coffee? 23g of coffee? Or more?
I would do about 25-26g of beans! Be mindful of your pouring technique because there’s more water I would go with a lower agitation pour so something slow and low but mostly in the middle after you wet your edges in the initial flush!
I’ll be sure to give this a go. Thanks man.
No problems! Hope you enjoy it!
I just started trying this method and I have to say I am loving it. I am finding my coffee has a deeper and richer flavour compared to any other method I have used in the past. Thank you for posting this video.
Oh you’re very welcome! Thanks for trying actually, glad you are enjoying the method 😬
Your channel is a valuable resource Sir. Thanks for all the great in-depth information.
Awww thank you so much for this! I just filmed so I’m back to this! Editing and will have it out this weekend!!
You had me at the perfectly round dome bed at the end. Oh, and the creamy looking full cone too
Omg YES ITS THE FINISH THAT COUNTS HAHAHA. It’s just satisfying thankssss 🥺
What is your preferred grounds water ratio?
PERSONALLY I like 1:13/14 right now ok, it really is a preference .. I just love texture and the sweetness shows when the ratio is a bit tighter (for me at least)
Hey man, great video! I was wondering where can I get that metal stirring chopstick thingie?
Anybody know? Thanks in advance :)
Ohhhh it’s just a chopstick! Look for a metal one that’s perfectly round! Best stir stick ever 🙈
@@TALESCOFFEE Oh, cool, thanks for the reply 🙌
So I just tried to do this recipe and I had such a good, sweetness forwards cup. I was a bit hesitant to start my stir so I have a ring of boulders sticking to the walls at the upper wall of the V60 that didn't get fully extracted. But this technique is simple enough to eliminate that problem in my next pour. Also my water was probably just a bit too hot because I got a bit of astringency, just a very tiny bit though, so still very pleasant to drink.
One thing I've searched for but can't seem to find is what ratio to use. I stuck with 1:16,6 and got a good result with this light roast Ethiopian. Hope that you find the time to give some input to this.
May I ask what ratio you recommend for this method ?
Of course! In the video I believei t's a 1:15 since that's pretty standard, but personally I like a 1:14 the most!
@@TALESCOFFEE Thanks Vincent.
Can you do a single pour with the kalita 102?
Yes you can actually! I tend to pour more down the middle and extra slow with it. That dripper I always use a bit more beans though. Around 30g of beans to 420 grams of water ~ hope this works for you too!
Thank you very much man! Imma try this later..
What is the magic grind size standard? Thanks for the "WHY" rational behind your recommendations been using a Melitta since 1987 my 1st V60 cone arrives Wednesday.
Heyyy! Hmm for me I use around 400microns right now. I call it medium fine, if you have problems with the timing or anyrhing feel free to send me a picture of the finished brew on IG to me!
Hope you enjoy the v60!
@@TALESCOFFEE I think I backed into that size with my new grinder. I will stick with it and vary other things! My brewing game is much improved from this video and I just added my 1st V60 01 cone today. Single pour adventure ahead!
th-cam.com/video/DJDA48GGSPY/w-d-xo.html
@@007mwn I saw it! LETS GOOOO, I can see you're starting to put your gear together. Hope it works out, lmk how the journey goes!
Awesome Video!
Happy Brewing :)
Happy brewing to you too!!! Thank youuuu!
Is there a video up yet on how to do the flat bottom technique? I’ve been wanting to know what changes in the method! Great video!!
Thanks for your time much appreciated/ useful info.
Awww thank you for this comment!!! I really appreciate the support !!
Well for starters this method is faster and simpler which I like. But I can’t dial the sweet spot yet.. 4:6 gets me sweeter coffee. My total brew is gong over 2:30. I’m tweaking my pouring and stirring technique with I suspect I’m not doing correctly.
Many recommend going course grinding but yours look way finer than what I’m doing…
Yeah we generally recommend finer grinds. Do you have Instagram? Feel free to send me a picture there to get more help! It’s easier if I can see a picture of the finished coffee bed!
@@TALESCOFFEE Thanks man! .. i've been practicing and wow boy! im getting closer!
i increased the grinding to a finer one and improved my pouring technique (relaxing and observing, more than anything) and it has improved a lot! Final drops come down at 1:4ish ...
No acidity, no overstracting. Fines are sticking to the filter wall so they are not a concern any more.
But most important, I love how my coffee taste. More rich and deep flavors vs courser grinding with blooming and longer extraction time.
thanks!!!
@@jestruck You're very welcome! Glad it works out well for you!
This video was so interesting! Thank you for your knowledge. Would you be willing to talk about/show pourovers for a reusable metal filter?
Hey Kaetlin!
Absolutely, it would be similar for metal filters but I think it's best to pour even slower for metal filters. Also I find more success with finer grinds actually so grind finer with metal filter. People say if you grind too fine the grounds will fall out .. but if you put espresso grinds in it stays in the filter .. so no. With finer grinds you will actually have a little less grit and a slower flow rate which is great for a filter that strais really quickly ^^
LMK how this tip works for you!
@@TALESCOFFEE Thank you so much 🥺
I have a 1-2 cup V-60 ceramic cone. The capacity is not big enough to do this. Can you recommend a ceramic V-60 for this method? Thanks!
Are you using the 02 size v60 cone? I use this technique on that too still! Should fit easily ~ maybe you’re pouring too fast? What’s the total water you use?
@@TALESCOFFEE 18 grams coffee & 270 grams of water. I think my dripper must be a 01 - it is pretty small. I had to stop pouring so that it didnt run over.
@@GVernon oh yes, on the 01 you have to slow down at the end you get like really close to the top. This I understand, you could do 18:250+10 instead! So add 10-20g of water directly into the brewed coffee!
@@TALESCOFFEE Thanks for the reply, Vince! This is very interesting. I will give that a try! Best, Geno
@@GVernon Feel free to send me pictures via Instagram if you need help! I'll probably start a discord soon so you can always ask me questions there!
Thanks for the method Vincent. I’ve got a question, like 11 months later lol.
I’ve seen Kasuya’s single brew method for sweetnes (from 2019). He uses 25 gr beans for 300 gr water, grinds medium fine I guess (I used 20 clicks w/ my Comandante). 95 degrees and pour all water in 15-20 seconds. I liked the result, but 25 gr beans is a lot for single drink.
And I brewed with your method. My beans are medium roast I used 18 clicks and 92 degrees. While brewing I could see changing colors from darker to lighter after 220 gr of water. My brew finished at 1:40 like yours. I didng get This one was more acidic than sweet comapare to Kasuyas single pour. What could you recommend for me?
Btw I really loved your video, and I’ll watch other tales from your channel lol
Hey! I hope you really enjoyed the brew method. The thing with shorter brews is it brings out higher clarity. But with the amount of agitation I have in the brew it's actually super high extraction. The acidity is actually because you have a better balance between the acidity and the stronger flavours which gives it that sweeter taste!
@@TALESCOFFEE Oh. I didn't expect that. So what you say is it should be taste like this way?
@@miozet7091 Yups, generally with our version because it is faster you will get more brightness in the coffee. If you want more depth you would use a little more agitation in the pour, more movement during the pour and that would work the same!
I love this method compare to others because it remind me using my aeropress and my old three hole daiso dripper which I only dial brew time, grind size and temperature. Other pour method give a lot more variable like how fast you pour, time between brew, how much water you divide between pour that make it hard to concentrate especially when try to make one while you sleepy.
So sorry for getting back to you 7 months late, been cheking through comments recently and I realized I missed a lot during my 6 month break!
>.<
I think other pour methods are too recipe like .. and it's just hard ot make things work because your beans and my beans are different so going with one fixed recipe is just hard to get consistently good results.
The single pour makes it easier because it's just one pour and all I have to do is try to explain the different parts of the pour. As you gain an understanding of each part of the pour then you can figure out your own recipe as you are pouring for your coffee in front of you!
I just made my best pour over following this video thank you so much for sharing. never been shown the stir method. just ordered me a metal chopstick set.
question for you, I am using a dark roast decaf, I'm currently weighing out 20 grams and adding ~320gram of water at 185 degrees F. can you give me some feedback on this.
I thought 20+ mins was going to be too rambly and long but you really explained every step of a pour over extremely well, goddamn! The bed setting & filter folding info in particular really helped me.
Question for you regarding stirring: I've been trying your 1 pour method but I've been finding my coffee often tastes over-extracted despite having a 1:45-2:00 brew time. However, I usually just swirl my slurry after finishing the pour instead of stirring. Do you think that stirring the way that you do is somehow a "gentler" agitation method as opposed to the swirl? Curious what you think.
Thanks for all the info as usual!
Yeah the bed set and filter fold is actually 50% of the brew itself 😂 I’ll do an in-depth one on bed set soon!
As for the over extraction you may like it a little lighter so you could go up a bit on the grind size. I think stirring is a little better then swirling though it shouldn’t have a huge difference if it’s done at the end. It depends if you’re brewing a lighter or medium roasts. If you’re brewing with a single pour normally it’s just a little hotter so it has a bit more darker notes in the beginning but it dissipates quite quickly! (At least this is what I’ve noticed) but if you still have a dark flavour try going down a temp or two and it should be 👌🏼👌🏼👌🏼
@@TALESCOFFEE I'll try going for 88c water next time. Thank you again for all of the super useful info 🙌
Yeah you’re very welcome! Do let us know how it works out for you, and maybe my more in-depth videos coming will give you even more insight on coffee in general! 😬
I know its a stupid question, but can this technique also be used with different dripper? Lets say a Beehouse (melitta style dripper with two holes)?
No, you are wrong this question isn't stupid.
You can definitely use it on a different style of dripper. I think the method is actually more of a mentality than a recipe. Just grind finer and pour slow and close from the beginning of the brew. The rest is just watching how much grinds lift up, if there's a lot of grinds goign to the top wait till the crust cracks before agitating the top and you'll still have a good brew regardless of dripper!
@@TALESCOFFEEthats amazing, thank you! Will report tomorrow morning
@@p4vl262 please do, let me know if you have questions further. If you need you can send me pictures via Instagram DM's so I can help you work on the method better!
@@TALESCOFFEE alright, I tried it a few times now over the last two days. This is what I found out:
The two first brews were rather quick (1:30 min) rather thin body, no bitterness but more on the sweet acidic side (ratio is 1:15, 20:300). I didn't get any specifc hints of other flavours, just the core taste of coffee.
So I tried it again, but this time I grinded one notch finer and with off the boil water.
The brew ended at 1:50 but there wasn't much difference either, only the sweetness was a tad stronger.
Anyways, maybe its the coffee (around 3 weeks after roast) but I will try it several times over the week and report again.
Thanks for taking your time to read my message, appreciate it
Nicely done.
This is amazing. I have been doing this so wrong.
Hope you get great results with this!!
Would love to see your take of this technique in a Kalita Wave. You mention is basically the same with some tweaks added to it!
Will do! We will finish up with the different more advanced series of the master class topics first!
Did Vince ever post the single pour technique tip for flat bottoms?
@@princekalibas9691 not that Im aware!
@@princekalibas9691 Oof, let me get a shorts on this, I'll need to follow up on this part. Thank you for the reminder, too many things I want to talk about recently >.
A very nice cup indeed! Got this dome at the end the first time I did it.. never again!
Try pouring slower it might help oyu!
Hi and thank you for that technique. I definitely gonna have to give it a go.
One question: I couldn't find a flat-bottom variant on your channel. Did you film it yet?
Hello! You're welcome! Yes I diddd lemme link you! th-cam.com/video/6ftqUAW0DQ4/w-d-xo.html&ab_channel=TALESCOFFEE
@@TALESCOFFEE oh thanks! I was looking for “single pour” in a title 😅
I did this method today and I’ll be honest, I never felt I could taste little differences with different extraction methods. But when I used your method today at work I let out a pretty loud “whoa!!!” I couldn’t believe it looked exactly like you showed when it drained and it tasted different. I can’t explain in what way but it was better. Thanks for the training
Heeeheheee, it’s surprising right!!
。
I’m glad it worked out well for youuuu!!! 🙌🏼 hope you keep sharing some banger ideas out to everyone heeheheee
Do you think this would work for smaller brews? Like 12-15 grams? Using a smaller v60/origami with 01 filters
I have done it for much smaller brews for sure, but you would grind even finer and go with a slower pour in the beginning!
Not only that I've found that my V60 cuts the amount of grind I need to get the same flavor. 30% less grind and that will pay for itself. Wow I've never seen a Metal Hario V60 plastic and I use a ceramic, will be looking for that Metal one very cool :) Great video.
Nice job explaining the art of the pour over!
Thank you!!
How on earth do you get the continued spin and drain through the grounds so perfectly? I've tried so many times, chopstick included, brew result is amazing but not getting that clean finish I've seen so many times in your videos. Is my agitation not aggressive enough, I've tried lol and it resulted in wet grounds on the table.
Hmmm if you’re having issues with it send me a picture via Instagram it’s much easier ahaha.
.
From the sounds of it maybe your coffee is draining too quickly? Show me a pic it’ll be easy from there :P
I also would like to know when you stir at the end, are stirring the bed of coffee or just the water??
I stir from top to bottom ! Becauee in single pours you don’t have much at the bottom it’s still all floating in the middle. I want you to imagine the stir as just the last like squeeze of the teabag. Just a quick stir to get everything moving and that’s it. It’s not for a ton of agitation, just the last squeeze
I have to give this a try. Cooler water seems interesting too
I just tried single pour for the first time and first time was perfect perfectly balanced flavor good extraction, no bitterness, but didn't get the dome right. Can't believe how forgivable is this method I'll be brewing all day today to perfect this, just still doubtful about the grind size, I'm using a Comandante grinder, ussualy I do 23/26 clicks but this time used 20, should I go lower?
Awww thank youuu for trying the method out! I generally do around 18-20 clicks on the commandante so yessss I would try around 20, it should help you get just a little more flavour out! Lemme know if you have issues and you can always send me pictures of the finished brew on Instagram DM to let me understand where you’re at!
Most detailed and straight forward video I've seen in a while, no BS talk just straight to the point !! Def the technique I'm gonna try tomorrow !! Thank you very much 🎉
Awww thank you! Let me know how you like it or if you have issues with it!
@@TALESCOFFEE I will work around this method a little , dif beans, did grinder size etc, but I will come back to you for to tell 🔥
Great video! I'm having trouble getting the grinds to look like yours at the end of the pour. The bottom is flat or there are a lot of grinds left on the sides. Any advice?
Hey!! Thanks!!
Hmm could you send me a picture through Instagram DM's. If it's coming out flat or a lot on the sides then your grind size might be a bit coarse or you're pouring a bit fast. If there's grinds on the side then you are under agitating the coffee. Make sure to use more movement during the pour to get more of the grounds down.
But please do send me a picture on instagram of the finished brew. I want to see what the bed looks like if possible! Thanks!
Does the design of the inside of the cone change the product? I know flat bottom does, but I mean to ask about the fin angle, or lack thereof on the Mugen. Is it just form or function as well?
like spacing between filter and the dripper? The mugen allows for more airflow which allows for a faster flow rate. IF you don't have much distance then your flow rate will become restricted. So things like the kono or mugen have a lower flow rate
@@TALESCOFFEEyes, between filter and dripper. Thanks for that. As an IT guy I see fins and start thinking cooling. As a beer brewer, I see the twist and I think more surface contact, slower, more cooling. But also would affect flow rate. Your discussion of the grain bed is also relevant to me as a home beer brewer. Next up: coffee roasting at home!
So far I haven't found a comparison of these drippers in use, or I may not have asked. I like the look of the Mugen, but that's not really why I buy things. I don't like wasting a bunch of money trying these out, and I don't know anyone else doing pourover. I'm not even sure it's available at local shops. All drip or pull.
I'm not sure which one to start with, but you've been a great help so far. I'm planning on getting rid of my ninja, which does bloom the grinds, gives you an option on how long to bloom, but is otherwise mediocre. Tries to do a lot, but ends up being bad at most of it. Lots of fines in your cup, easy to get astringent.
Pour over makes sense because my fiancee makes exactly 1 cup of loose tea(paper bag) per day, and I make 2 cups of coffee. That and I have to have minimal to no fines, no astringency, or I have stomach problems. Don't get old. The other option looks better all the time.
I'm not sure if you'll see this response, channels seem to only see the first comment. I may repost this on the main thread tomorrow. Just want to make sure you know I appreciate the lesson.
I've subscribed, and will dig in to your videos to see your comparisons of kettles and use of the drippers. I may have decided on a kettle. If you have partner links I will use those to help someone who is trying to educate us.
Thank you for this! I’ve tried lots of methods and this is by far my favorite. Extracted a lot of flavor with no sourness and was very quick
Yesss! The acidity is a different kind at the beginning so it doesn’t “feel” as acidic!
What ratio would you recommend for light / light-medium beans?
Personally I love the richer texture still especially from light beans where I get more flavour so I opt in for a 1:14!
@@TALESCOFFEE Thank you, I’ll have try that out tomorrow! I’ve really liked the cups I’ve made so far with this method and would like to explore it a bit more
Yesss let us know how you like the ratio 🙌🏼
Tried this with an ethiopian thats been giving me quite a bit of trouble trying to dial in. pulldown was about 2minutes using a small origami, had to chop the pour a bit because the filter paper I have wasnt tall enough.
Overall a little less of a mouth feel, just kind of thin compared to a bloomed pourover recipe I was messing around with, but made the coffee (thats been oddly tasting like cigars, if anyone has ideas about that) brighter with more of citrus notes pulled out more.
Oh if it is clogging try pouring super slow in the middle instead. I know what you mean saying your dripper doesn’t have enough height. I also brew on a 01 and origami small! So pour slower and you’ll have a much thicker mouth feel. Also you can send me pictures on ig if you’re looking to perfect it!
Hey!!!! Why does everyone except you I’ve seen stir so gently - you seem to stir quite aggressively? And does the stir create a cyclone type water motion and speed up the brew lowering extraction??
Hey Matthew!
I'm not sure what people have against stirring. There's this whole misconception that stirring is going to over extract the coffee. This is dependant on when you stir. The stir itself is like squeezing the tea bag mechanic. If you squeeze the teabag too early you won't extract all the good flavours but squeeze it too late and you get all the bitters. You need to time it so it's at it's peak and fully extract everything that is what the stir really is. Can you over stir? Yes, but I guess it's just an understanding of how much to stir.
For me I stir when I finish my pour based on when the grounds are almost all submerged from the top. No floaters left, the stir itself is fast but very short like a 1,2,3 maybe 4 when I stir. But quickly from top to bottom, just to get a motion. The stir actually slows down the brew since the water is spinning towards the edges ..
As for lower extraction .. my method generally has an EY over 25%. Putting it into perspective a "strong" pourover is 21% EY, but mine is much higher. Also I don't think I have an imbalanced extraction rate as with many other multi pour methods. Most of those are over extracted on the top and under extracted on the bottom. Where as I have a very evenly but highly extracted rate throughout :3
@@TALESCOFFEE HOLY SWEETNESS - I’m fascinated by this technique. I ground a bit too coarse, but extraction was even still on point. Dude. Wow. ExTREMELY underrated man, much respect - do you have any melodrip experience or content? I want to use that thing to experiment more as well
@@mattheweamespiano2947 Heeheheehe
The melodrip I don't like. I think the idea of creating a shower screen is bad in general. The pour out of there becomes very soft which could be nice but the sprinkles and droplet effect actually is bad for brewing coffee. At least IMO, that's because it causes the water to float on top and creates a very heavy weight packing the beans deeper and deeper. It doesn't let the beans lift high enough for it to create a fuller extraction because most of the grounds will just be sitting on the bottom due to the nature of the melo's pour.
You could try it yourself, but I find it a super high agitation method. It's probably best for a flat bottom though. Simply because flat bottoms are such shallow bed depth they need a more top down slower brewing but after the initial bloom I would not use it and go into a full pour. So for flat bottoms + melo I'd distribute 1.5x the coffee weight in water as a bloom. Then let it bloom for a 30 second time frame before pouring slowly down the middle and lifting the bed in a way where the grounds can fully be surround and absorbed by the water.
(sorry for wall of texts again - bad habit)
@@TALESCOFFEE to what extent are you actually digging into your bed vs agitating the water above it with your stir?
@@jgdragonflame when stirring the intent is to just guide it into a certain movement. The reason stir is good is it's just like the last bit of agitation you put in to fully extract things.
That's why I always go from top to bottom. The top floating grounds are the ones that need the most agitation by moving them into a circular motion you're just spinning them and letting the water do the last bit of agitation. You'd be surprised how "little" agitation it has. The reason being is once it's in a motion already it doesn't continue to agitate but instead it helps suspend it allowing the water to surround the floating particles and absorb as much as it can before it fully sinks.
I just reach the bottom and see if it feels like it's clogged. When I stir now because I understand my pour I don't over agitate and I can almost feel it's a bit harder to stir at the bottom but there's no bed of coffee grounds formed yet. That should come after I lift my chopstick out. You essentially want the water and grounds to sink at similar rates to show that you've agitated all your grounds "equally".
Liking this. This is more in line with how I'm preferring it (only knew to coffee) just based on a can't be arsed principal haha, well that and waiting for a grinder and using a blender which gives a fine grind. I will need to try it with stirring like you did here. Is there a video done for flat bottom dripper with the tweak you mentioned? As mine is flat bottomed.
Hello!
Sorry I'm so late to reply, I took a bit of a .. 6 month break because of some stuff >.<
As for flat bottoms, I suggest flat bottoms are better for larger brews just because I think the coffee bed depth is very shallow .. so for your first drip to not be super watery you would want to go with a larger amount of coffee to start. As for the rest of the brew it's pretty much the same I guess :P just need to watch and see how the gases surface!
@@TALESCOFFEE Thanks, I bought a new dripper anyway! Still using this method and enjoying the coffee 👍☕
@@LadStones Thank youuu! Which dripper did you get?
@@TALESCOFFEE Erm, I bought a ceramic dripper from someone in Spain via Etsy (not ceramic as in no hole). They made it themselves, so a one-off 😆, I always do things like this. They probably looked at a V60 and formed something similar by eye, not perfect. I do have my eye on the Blue Bottle dripper as well as it's been recommended and is appealing to me, though this is a flat bottom. Have you tried the Blue Bottle at all? I'm told it's very consistent.
Does this method work with flat bottom brewers like the Orea V3?
Yups it does!
Thanks a lot for a detailed and informative video. Been hand brewing for some time now trying some different methods. Been struggling with an Ethiopian from Nano Challa that I just couldn’t get the right taste notes from. It just tasted coffee-ish. Now with your method it was the first time I got some more clarity and taste notes in the cup! Thanks a lot for great content!
Aww I'm so glad you're finding success with it! I'll be back with new videos this week! (hopefully I finish editing in time) IM BACKKKK :D
Does it scale to a small coffee dose? Like 12-15g?
This one doesn’t scale AS well for small dose, if you do smaller doses you need to grind a little finer and pour a bit slower, ideally using a smaller dripper too!
Hi Vince, what short of strength tds would you expect from this 20g 300g recipe? I just measured 1.33% strength on my refractometer which seems quite strong yet it didn’t taste over extracted.
Also, I didn’t get that nice foaming initial stage you had where the dark ground came up. It was a bit limp. Maybe I knocked the grounds down too much after I stirred the loose grounds. It’s like the water didn’t penetrate in the first part of the pour.
Hey! So if you’re saying it didn’t penetrate it could be because you tapped the dripper a bit too hard which results in it being too tight. Another reason is you could be using lighter coffees. I tend to work with coffees closer to medium since that’s the “expected” roast level where I’m around.
As for strength of coffee. I generally think my brews are pretty strong, on the EY side I get around 22-/24% strengths
I think this method is not for that particular V60, but rather for a Mugen or Kono, otherwise you get too much bypass
Paradoxically, the Kasuya method that ends in an inverted cone (due to no stirring) is showcased in a Mugen, where it would be better on a regular V60 since you will get varying degrees of complexity from the coffee coated bypass walls
How many clicks would you recommend for a c40? 22 clicks?
I actually tried this and I actually prefer this method. It’s much easier it seems and it’s very straight to the point. The coffee taste great as well. Thank you!
Awww you’re welcome! Glad it’s working out for you!
No matter how many times I try, I just can’t figure this one out. That beautiful dome is an elusive mother! Always coffee way up on the sides. My dome is literally inverted every time!
For real though, my drawdown is between 1:00 - 1:20 no matter how fine (or coarse) I grind.
I guess this isn’t the technique for me, lol. Back to the bloom.
I'm not sure if I missed it but what is the ratio you use. It's not the standard 1:16 correct?
I do 1:15, I thought 1:15 is standard ahaha, I personally do 1:13 but the video suggests 1:15
Hey this isn't too bad!
Definitely a bit underextracted for my first attempt... still trying to dial in medium/fine on my Ode+SSP setup. So I got a drain of around 1:18 (thank God for Hario Switch, where I can stop the flow lol). Still... really easy steps to replicate. I love that it feels a bit like a Siphon brew with the dome.
Even with the clear underextraction I was getting some fruit notes. Looking forward to pushing finer!
OMG I JUST SAW THIS MESSAGE >.< you probably caught me when I was on my hiatus. I'm sorry for the 7 month delya. I think a 1:18 is going to be a little diluted. If you aren't getting a high enough extraction, aside from a finer grind you can use more movement when you pour!