Audio tuned up a bit this time, hope that helps! I know a lot of people aren't familiar with my single pour still, I'll just do a recap coming up next and some new insight I have discovered!
This is turning everything I know about pourover on it's head. I've been looking for a video explaining the theory and physics and science behind pour techniques for over a year now, I don't know why it was so difficult to find one. Thank you for putting the video together, I feel like I've been chasing my tail trying to make a good cup.
HEHEHEHEHEHEE, I mean at least this is how I see things right. I think the pour itself is much more important then the recipe. . The reason why it's hard to find something about it .. idk you're right! That's why I made this channel! I feel like there's only too many recipes and not enough why's without the science. Science is nice but it's pointless if you don't understand how to apply. LMK if you have questions though!
You have the most "intuitive" and visual approach to making pour overs. Often time the explanations/recipes have not explanation as to why we are doing it this way. Great explanations and video.
@TALES COFFEE Again a great video and again I learned new stuff. Now I understand when to start pouring in circular movements (and when not to start) depending on the coffee. I will try out tomorrow. Thank you so much for adding more and more details to your great single pour technique. Take care, all the best from Berlin, Germany.
Vince, I love all of your videos! Hands down the best educational videos in my coffee journey. I can’t thank you enough for the insight and detailed explanations of all your methods. I will continue to watch and learn from you, and hopefully replicate all the great cups of coffee you make 😀❤️ Thank you !!
Hi Vince, well done! Thank you very much for the clear explanation in detail. It helps me a lot to understand the theory behind the one pour technique and will eventually enable me to apply it to practice better.👍
Awww thank you so much for this! Yeah .. I think there's not really enough explanation on how things work .. at least I don't think there's enough haha. Glad it's helping you!
The excitement of hitting 270.0 was excellent! Was having a really tough go of getting consistent coffee results woth a multipour techniqie after switching my subscription to a different roaster. Started trying your single pour this week and liking where it's taking me, thanks for these great guides.
Awwww thank you so much! I’m so glad the method is working well for you! I will have a comprehensive guide coming out this week (I know I’ve been slow but super busy) also if you have questions you can send me pictures on ig dms for help! 🙌🏼
Hi Vince, Thanks for this technique, I really enjoy it as it is simple does not take a lot of time to master it. I use a 1:17 brew ratio with water temp between 90C - 95C. I also the chopstick which is awesome. My coffee brew has improved a lot since I started watching your videos. Thumbs up! Dan
Awww you're very welcome! Glad it's worked out well for you! Yeah I think sometimes I'm not "clear" enough with some of my statements, gonna work on getting each idea more direct to viewers. Thank you for your support!
I get the best results using your single pour method technique! With your method i get more sweet, balanced flavours! With the hoffmann technique most of the time i think its overextracted. It tasted to strong for me with more bitters. So i'm sticking with your method! Thanks for the latest vids with more explenations about why you do what you do. It's starting to make sense to me. One question though: In this vid with the light roast pourover you stay in the middle with only a few swirls at the end, while in other vids you swirl a lot more. why did you choose to stay pouring in the middle in this video? And what is the best? Start slow, and stay in the middle with lighter roast, or start slow and then start swirling?
Aww thank you so much for this comment! Really appreciate the support. As for the reason behind the less stirring. The stir is just to make the colour on the top even, and because light roasts sink faster there’s no need to agitate it as much. I think light roasts should always have the least agitation and probably only stick low and slow unless you know how to lift during the middle time with a low but fast pour!
Thanks for the information Vincent. I tried your technique with a medium roast from Guatemala and the coffee tasted very nice but maybe a touch too bitter. What am I doing wrong if I have almost all the grounds stuck to the filter paper on the sides and not on the bottom in a dome? Thanks.
You’re welcome! Hmm if it’s a touch bitter try lowering the water temp. If you have lots of beans on the sides and not the bottom that means you haven’t pushed the grounds down yet so they’re not being extracted. My suggestion would be to pour slower and from a little higher at the beginning and stay very slow for around 35-40 seconds before speeding up. Make sure you stay in the middle first and once the mushroom cloud like effect starts then you push it out towards the edge almost trying to flip it inside out. From there slowly pour onto the darker particles floating up! Hope this helps!
Hi, I'm really enjoying your channel & how demonstrative your tutorials are! I'm really curious: Can your single pour method be applied to a flat-bottom dripper?? If yes, I'd be really interested in seeing how!
Yes they can be! I genuinely believe you need more beans at the beginning or a larger brew just because flat bottoms are wider so there’s less bed depth and the first few drips are ultra thin. So generally I think flats are better for 2+ cup brews unless you have the orea .. which is small enough! But pour with more of a droplet style at the beginning to keep the water more on the surface!
@@TALESCOFFEE Ah thank you for responding!! :) I appreciate the advice! I've been trying it out with a melodrip and it really helps, but I'm still getting the hang of it. Tbh I like the challenge lol, and I'm still finding the best extraction & flavor using a single pour, even with my Kalita! If you ever conquer a flat-bottom single pour method, I'd love to see your technique! If there's anyone who can figure it out, it's you haha
350 microns is medium fine? isn't that like espresso-ish fine? I mean ill test it out anyways but I have a feeling it will be very drying/bitter. Who knows? maybe ill have the best cup of coffee tomorrow morning lol. What kind of water are you using?
So to sum it up: Lighter roasts (usually less bubbles) = higher temperature, less movement Darker roasts (usually more bubbles) = lower temperature, more movement??
Yeah, in a quick TLDR that makes sense. Though I actually have been having second thoughts about lower temperatures on darker roasts. I've been saying it for a while that lower water temp is better. It's because the idea for lower water temp is to help get to the beans faster. But in theory, higher water temperature opens up and pops the gases from the particles faster. Which means in theory if you poured slow enough a higher water temperature is better for darker roast and a lower water temp is better for lighter but I need to do more testing. Higher water temp = more agitation/damage dealt to the particles. Lighter roasts = less hp, thus you should use a lower water temp but .. that's assuming water temp doesn't affect the flavours extracted. I only started using lower water temp on darker coffees because I believe higher water temp "scalds" and creates a darker flavour but I think "think" if I fix my pouring technique higher water temp could be a bit better .. will have to test!
Yups it is! The bubbles is an indication of your gas that’s how I see it. Mine look like they’re super small cauee I use finer grind sizes. Coarser ones release larger bubbles but I find them a bit dry tasting.
Thanks man. This technique is nice. Not getting the mound at the end though. Taste is great. What is the medium fine setting on a Fellow Ode / Gen 2??? What am I doing wrong?
Hey John! Do you find yourself with a lot of grounds on the edges? I think a medium fine is pretty close to the finer lower settings on the Ode. I'm not 100% sure with the Gen2, haven't had the chance to play with one yet. Though you could always send me a picture on instagram until I get a discord up!
Hey Vincent, appreciate the response. Yes, ring if grinds at top of filter and usually a flat bed. I always brew 4-5 cups in the morn. All single pours. Maybe 1-2 will have a slight mound. I will try a finer grind. I am at the 2.2 setting on the Ode 2. I feel so close!!! But still learning. Even without the dome coffees are delish. Just a tad better with the dome. Richer. Love your bideos. Very well explained and thorough. Love single pour vs 4:6 Tetsu. Love any advice you have. I enjoy you more than JH!! Thank you
@@johnhuffman2993 If you're still lacking a bit of the ring try pouring slow but from a higher point especially in the first 30 seconds and make sure to pour more around the edges until the edges kind of flatten out with the rest of the bed!
So if you are new to the channel, I actually only do single pours except on very specific occasions. I’ll be doing an explanation on why in the next video again. It has been a while since I’ve talked about it. But I personally do think blooming is unnecessary and overrated yes. The gist is very simple, we use blooming as a means of controlling the gases, if you can change the variables correctly then you don’t need a bloom. In neither of my pours are the gases overly large nor are they uncontrolled. I also have a very very high extraction yield .. in fact probably the highest of all brew methods so for me it’s a hard yes. Blooming is unnecessary.
@@TALESCOFFEE I started to brew my own coffee through pour over almost a year now. And your channel is one of the biggest influence to it. The theory, technique. That's why Im confused right now because I've never seen the blooming stage on your recent videos..
@@hafizdisomangcop Aww thank you for your support, yeah the last year I haven't posted much because I had to restart life earlier on this year >.< I'll be explaining it in more detail again though!
Audio tuned up a bit this time, hope that helps! I know a lot of people aren't familiar with my single pour still, I'll just do a recap coming up next and some new insight I have discovered!
Perfect!
This is turning everything I know about pourover on it's head. I've been looking for a video explaining the theory and physics and science behind pour techniques for over a year now, I don't know why it was so difficult to find one. Thank you for putting the video together, I feel like I've been chasing my tail trying to make a good cup.
HEHEHEHEHEHEE, I mean at least this is how I see things right. I think the pour itself is much more important then the recipe.
.
The reason why it's hard to find something about it .. idk you're right! That's why I made this channel! I feel like there's only too many recipes and not enough why's without the science. Science is nice but it's pointless if you don't understand how to apply.
LMK if you have questions though!
You have the most "intuitive" and visual approach to making pour overs. Often time the explanations/recipes have not explanation as to why we are doing it this way. Great explanations and video.
Awww thank you!!! Yeah I try to explain my thoughts. I know it could be wrong but at least it needs to be shared and discussed!
@TALES COFFEE Again a great video and again I learned new stuff. Now I understand when to start pouring in circular movements (and when not to start) depending on the coffee. I will try out tomorrow. Thank you so much for adding more and more details to your great single pour technique. Take care, all the best from Berlin, Germany.
Your are my teacher Tahnk very much
😅 aww thank youuuu!
Vince, I love all of your videos! Hands down the best educational videos in my coffee journey. I can’t thank you enough for the insight and detailed explanations of all your methods. I will continue to watch and learn from you, and hopefully replicate all the great cups of coffee you make 😀❤️
Thank you !!
Hi Vince, well done! Thank you very much for the clear explanation in detail. It helps me a lot to understand the theory behind the one pour technique and will eventually enable me to apply it to practice better.👍
Awww thank you so much for this!
Yeah .. I think there's not really enough explanation on how things work .. at least I don't think there's enough haha.
Glad it's helping you!
The excitement of hitting 270.0 was excellent!
Was having a really tough go of getting consistent coffee results woth a multipour techniqie after switching my subscription to a different roaster. Started trying your single pour this week and liking where it's taking me, thanks for these great guides.
Awwww thank you so much! I’m so glad the method is working well for you! I will have a comprehensive guide coming out this week (I know I’ve been slow but super busy) also if you have questions you can send me pictures on ig dms for help! 🙌🏼
I've been using a 5mm borosilicate glass stir rod instead of a chopstick and am loving it 👍
I have to practice a lot 😊 not easy at all to manage this technique
Yeah it's a bit tough at the beginning ahaha
Hi Vince, Thanks for this technique, I really enjoy it as it is simple does not take a lot of time to master it. I use a 1:17 brew ratio with water temp between 90C - 95C. I also the chopstick which is awesome. My coffee brew has improved a lot since I started watching your videos. Thumbs up! Dan
Awww you're very welcome! Glad it's worked out well for you! Yeah I think sometimes I'm not "clear" enough with some of my statements, gonna work on getting each idea more direct to viewers. Thank you for your support!
I get the best results using your single pour method technique! With your method i get more sweet, balanced flavours! With the hoffmann technique most of the time i think its overextracted. It tasted to strong for me with more bitters. So i'm sticking with your method! Thanks for the latest vids with more explenations about why you do what you do. It's starting to make sense to me. One question though: In this vid with the light roast pourover you stay in the middle with only a few swirls at the end, while in other vids you swirl a lot more. why did you choose to stay pouring in the middle in this video? And what is the best? Start slow, and stay in the middle with lighter roast, or start slow and then start swirling?
Aww thank you so much for this comment! Really appreciate the support.
As for the reason behind the less stirring. The stir is just to make the colour on the top even, and because light roasts sink faster there’s no need to agitate it as much. I think light roasts should always have the least agitation and probably only stick low and slow unless you know how to lift during the middle time with a low but fast pour!
Know your Pour
you know what this is a good title. I shall change to this. THANKSSS!
Thanks for the information Vincent. I tried your technique with a medium roast from Guatemala and the coffee tasted very nice but maybe a touch too bitter. What am I doing wrong if I have almost all the grounds stuck to the filter paper on the sides and not on the bottom in a dome? Thanks.
You’re welcome! Hmm if it’s a touch bitter try lowering the water temp. If you have lots of beans on the sides and not the bottom that means you haven’t pushed the grounds down yet so they’re not being extracted.
My suggestion would be to pour slower and from a little higher at the beginning and stay very slow for around 35-40 seconds before speeding up. Make sure you stay in the middle first and once the mushroom cloud like effect starts then you push it out towards the edge almost trying to flip it inside out. From there slowly pour onto the darker particles floating up! Hope this helps!
Hi, I'm really enjoying your channel & how demonstrative your tutorials are! I'm really curious: Can your single pour method be applied to a flat-bottom dripper?? If yes, I'd be really interested in seeing how!
Yes they can be! I genuinely believe you need more beans at the beginning or a larger brew just because flat bottoms are wider so there’s less bed depth and the first few drips are ultra thin. So generally I think flats are better for 2+ cup brews unless you have the orea .. which is small enough!
But pour with more of a droplet style at the beginning to keep the water more on the surface!
@@TALESCOFFEE Ah thank you for responding!! :) I appreciate the advice! I've been trying it out with a melodrip and it really helps, but I'm still getting the hang of it. Tbh I like the challenge lol, and I'm still finding the best extraction & flavor using a single pour, even with my Kalita! If you ever conquer a flat-bottom single pour method, I'd love to see your technique! If there's anyone who can figure it out, it's you haha
350 microns is medium fine? isn't that like espresso-ish fine? I mean ill test it out anyways but I have a feeling it will be very drying/bitter. Who knows? maybe ill have the best cup of coffee tomorrow morning lol. What kind of water are you using?
From what I've seen, 500-875 microns is espresso, so 350 microns is more like Turkish. The grounds in the video don't look that fine to me.
So to sum it up:
Lighter roasts (usually less bubbles) = higher temperature, less movement
Darker roasts (usually more bubbles) = lower temperature, more movement??
Yeah, in a quick TLDR that makes sense. Though I actually have been having second thoughts about lower temperatures on darker roasts. I've been saying it for a while that lower water temp is better. It's because the idea for lower water temp is to help get to the beans faster. But in theory, higher water temperature opens up and pops the gases from the particles faster. Which means in theory if you poured slow enough a higher water temperature is better for darker roast and a lower water temp is better for lighter but I need to do more testing.
Higher water temp = more agitation/damage dealt to the particles.
Lighter roasts = less hp, thus you should use a lower water temp but .. that's assuming water temp doesn't affect the flavours extracted.
I only started using lower water temp on darker coffees because I believe higher water temp "scalds" and creates a darker flavour but I think "think" if I fix my pouring technique higher water temp could be a bit better .. will have to test!
@@TALESCOFFEE Wow! Thanks for the insight🤓
Basic question - is the gassiness evident by the amount of bubbles?
Yups it is! The bubbles is an indication of your gas that’s how I see it. Mine look like they’re super small cauee I use finer grind sizes. Coarser ones release larger bubbles but I find them a bit dry tasting.
Is "volumptious" a cross between voluptuous and voluminous?
yups, cause there's lots of volume and the gases are very voluptuous ... so i put them together :D
What ratios do you usually brew at? It looks like you don't go much higher than 1:10.
Oh! I brew at a 1:15 in my videos the beans in here were around like 18g so I stopped at 270
Though I personally like 1:13 the most
Thanks man. This technique is nice. Not getting the mound at the end though. Taste is great. What is the medium fine setting on a Fellow Ode / Gen 2??? What am I doing wrong?
Hey John!
Do you find yourself with a lot of grounds on the edges? I think a medium fine is pretty close to the finer lower settings on the Ode. I'm not 100% sure with the Gen2, haven't had the chance to play with one yet. Though you could always send me a picture on instagram until I get a discord up!
Hey Vincent, appreciate the response. Yes, ring if grinds at top of filter and usually a flat bed. I always brew 4-5 cups in the morn. All single pours. Maybe 1-2 will have a slight mound. I will try a finer grind. I am at the 2.2 setting on the Ode 2. I feel so close!!! But still learning. Even without the dome coffees are delish. Just a tad better with the dome. Richer. Love your bideos. Very well explained and thorough. Love single pour vs 4:6 Tetsu. Love any advice you have. I enjoy you more than JH!! Thank you
@@johnhuffman2993 If you're still lacking a bit of the ring try pouring slow but from a higher point especially in the first 30 seconds and make sure to pour more around the edges until the edges kind of flatten out with the rest of the bed!
What makes the dome happen? The stir at the end? Still only getting puny dome that flattens out eventually
Is blooming stage no longer needed?
So if you are new to the channel, I actually only do single pours except on very specific occasions. I’ll be doing an explanation on why in the next video again. It has been a while since I’ve talked about it.
But I personally do think blooming is unnecessary and overrated yes. The gist is very simple, we use blooming as a means of controlling the gases, if you can change the variables correctly then you don’t need a bloom. In neither of my pours are the gases overly large nor are they uncontrolled. I also have a very very high extraction yield .. in fact probably the highest of all brew methods so for me it’s a hard yes. Blooming is unnecessary.
@@TALESCOFFEE I started to brew my own coffee through pour over almost a year now. And your channel is one of the biggest influence to it. The theory, technique. That's why Im confused right now because I've never seen the blooming stage on your recent videos..
@@hafizdisomangcop Aww thank you for your support, yeah the last year I haven't posted much because I had to restart life earlier on this year >.<
I'll be explaining it in more detail again though!
"volumptuous?"
In my estimation....your granules were being very unruly and weren't in the best mood'.