Coffee at Home || French Press vs Moka Pot vs Hario V60
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- เผยแพร่เมื่อ 6 ก.ย. 2024
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Moka for me
I really would have liked a taste profile to conclude the comparison
Exactly. Came here for the taste comparison :(
Here, I got you:
th-cam.com/video/ta2DplAqFx0/w-d-xo.html
We know the brewing methods, misleading video title. Felt like a total waste of time 😞
Hey, there's a part 2 with tasting notes right here:
th-cam.com/video/ta2DplAqFx0/w-d-xo.html
Also, though I missed the mark for some, the point of the video was to explain HOW to brew these methods because NOT everybody knows how already. I get that you don't care but, that's why I made a part 2 ⬆️
what kinda frenchpress you did? You didnt press it at all...then its more like turkish coffee only.
I think there are big similarities between the two types of coffee (when brewed the way I demonstrated) because they are both unfiltered infusion methods. But, at least here in the United States, the term "French Press" is more used to describe the coffee maker itself and not a literal description of exactly how it must be used. So, going off of that definition, what I did still qualifies as a French Press even though I didn't actually press the plunger. And the reason for it is to minimize the amount of fine coffee particles that end up in your cup. By letting the coffee sit undisturbed for 5 to 10 minutes after breaking the crust and scooping any stray chunks away, most of the fine particles sink down to the bottom with the rest of the grounds. And at that point there is just no need to depress the plunger. I will say that after thinking about it since publishing this video, I think that if one were to skip the crust breaking and scooping and instead just depress the plunger at that point and then let the coffee sit for the additional 5 to 10 minutes, I can't imagine that you would end up with a noticeable difference in the final coffee.
Cheers!
Get rid of the music. It disturbs your narration and prevents us from hearing you.
Thank you for the feedback, I agree it wasn't mixed right. I think my more recent videos are a lot better and hopefully you'll agree. Cheers!
You need a Vietnamese Phin and Aero Press to complete the collection.
I do! I'd also love to have a Vacuum Pot (also called a Syphon) and a Turkish Ibrik coffee pot.
Cheers!
NOICE
Tanks brá
Hey bro, can you please share your grind settings on the JX-pro for each method. Thanks!
Ok so, I use about 6 full turns for the French press, about 4.5 for the moka pot and around 3.2 for the V60. But it's been awhile! Last Christmas my wife gave me a Flair Pro 2 and I honestly can't remember the last time I brewed with another brewer. Cheers
I’m a random kid that likes to drink and watch coffee stuff
Cool man
Nice job!
Mmmmm joke is supposed to be 7g per coffee....40ml.... 30g, is about 4 coffees at 160ml....that's how the moka machines are set, that's how bar machines work....
Half of my family works or have worked in a coffee factory, and bar distribution for 3 generations....so that's how it's done in Italy....
So in a comparison video betwin a 20$ V60 a30$ Aeropress and a 30$ Moka video the winner is a 330$ flair😂😂😂
I mean... would you trust a sub $50 coffee maker full of boiling water and pressurized 9 times the atmosphere less than a foot away from YOUR face?!?
But yeah it's still kinda funny 😁
I mean, duh, right? Who wouldn't like the expensive one, right?
Except, I have two brothers who both own Flairs and one never uses his (he prefers a $20 pour over) and the other uses his about 25% of the time. And then I use mine 90%+.
Money doesn't equal preference but, it does when your preference is pressurized espresso.
Cheers 🥂🥂
jist boil for press isnt right 88-92 is great
Everybody says that but it's a myth. There's so much temperature loss that starting at a boil doesn't cause problems. I've seen it tested, tested it myself and there's nothing to the myth of "scalding" the grounds with boiling water. It's just a bit easier to over extract a very dark roast that's been ground too fine, but you shouldn't be using coffee like that anyway.
nope i use french press over 5 years and i tested 70 c to 97 c after 93 degree 8n FP you get nothing in coffee flavor
Are you saying if you drink at that temp? Then yeah, of course. Or are you saying if you brew at that temp? Because, if that's what you're saying, that's not real.
brew bro ill add 89 c to my coffee in french press
Oh... I see. I didn't realize you were using over roasted beans. that makes more sense. anybody who drinks specialty coffee knows that you can't brew the lighter roasts at those cooler temps, and you can't brew mass produced, low-quality burnt beans (like what you obviously drink) at high temperatures. I guess I assumed that anybody who knows about temp adjustment to control extraction would also know better than to drink terrible coffee. My mistake.
You should get a Vacuum Pot and a Vietnamese Phin!
I know!
"Good coffee," uses Starbucks...
🤣
You are doing the whole moka pot wrong. Check out James Hoffmann video on moka pot.
Hoffman is where I got my whole technique and I don't really vary much from his way of doing it.
@@homemadeedition Moka pot's grind setting should be fine. Only slightly coarser than espresso. Also you should immediately put moka from stove and cool it after first gurgling and drop of honey colored coffee.
That's not how Hoffman does it... 😬
@@homemadeedition Are you sure:
th-cam.com/video/rpyBYuu-wJI/w-d-xo.html
First off, chill bro.
And yeah, I'm sure.
he said "a little bit coarser than espresso" which is imprecise. But in explaining a grind setting dialing in process he says "grind coarser until you run up against a wall of bitterness and then back off slightly" which is what I did. With my grinder and my moka pot I need to grind as coarsely as I showed in the video (which is only a little bit coarser than James shows in his video) because other wise it becomes unbearably bitter. Remember, every roast is different and I was using Starbucks - always on the dark side.
As for pulling immediately -he didn't do that (I just re-watched it) he said "wait until you hear the gurgling sound. Which is what I did.
He said start with hot water - I did.
He said keep it clean - I do.
He said grind more coarsely than espresso (see my above remarks on dialing in a grind) - I did.
He said run under cold water at the end - I did.
You think I ground too coarse - you're wrong but I respect you opinion. But on literally every facet of brewing I followed Hoffman's instructions - to the letter. So yeah, I'm sure bud
Bloody time wasting prissy!
😁