Please keep in mind that larger ratios not only add more solvent (water volume) but also energy (heat). Increasing water volume also increases heat transfer from water to the grounds. For a more accurate ratios representation you would need to repeat the same brew at different ratios and then judge by taste at the same temperature.
Indeed! Without knowledge about the brewing ratio and being able to keep it consistent, grind size would be constantly adapting to a moving target due to the fluctuations in the brewing ratio.
Glad you found it useful! Keep learning, improve, and be curious and you will level up those tastebuds and brewing skills from beginner to intermediate and eventually pro level status in no time :D
Thank you this made prefect sense everyone else always said there is no perfect ration it depends on your taste but never really explain if which is frustrating. I understand it's a guidelines but your examples made it a bit clearer for me. 😉
Glad that the video un-fogged a section of your knowledge on coffee and gave you an "Ahaaa" moment :D If you have any other burning coffee questions then feel free to bounce them off me! Always down to chat/share/teach about anything coffee 🔥🔥
You are genius man !... recently i am frustated because not get right result, but with this method i think is easily get right recipe for every beans !.. thanks... greeting from Indonesia
Cheers, glad it helped!! Yea, I totally agree that it's quite a foolproof way to quickly dial in a new bag of beans and I totally use it when feel lost with a new bag of beans!
Cheers, appreciate the comment and glad you liked the video! It's for sure a solid way to taste the differences and I LOVE using it when dialing in new beans that I am unfamiliar with 👍
Wouldn't adding more water after you finished the brew change the extraction, on your method you poured lot of water at the start that incrased the water pressure that water pressure incrased the flow rate and decrased the extraction but when you added additional waters it was much slower and much diffrent than regular 1 to 15 ratio lets say. I think it would only make sense if you do this with something like kasuya method and decrase the phases
With Kasuya's method, the pours all contribute to one final cup. The goal of the method in the video is to taste many brewing ratios in one brew and quickly narrow down an appropriate brewing ratio range that you want to explore within. I can see your point where the amount of pressure might change the extraction slightly however this method is just to roughly find the general brewing ratio range on one of your first brews. I should have probably mentioned it but it's not something you should be doing every single brew. Hopefully that clears things up!
Clearly this is a quick and dirty way to get several tastes rapidly. For a given bean and grind you get a not very rigorous result, and I wonder if just brewing a couple of small cups at 1:15 and 1:16, and the next day 1:16 and 1:17 is not the better test. Interesting video, though 👍
No, it's not. It just shows the difference between an underextracted and overextracted coffee, but it doesn't show what brew ratio is best for you. When just adding more water without changing the grind size, you are just increasing the extraction. If you want to carry out this test in a useful way, you would also have to change the grind size to have the same extraction rate in each cup. The correct headline for this video would be: Tasting the difference between different extraction rates (underextracted to overextracted). But it's not to find out your preferred brew ratio.
Temperature is also very important and makes a huge difference What temperature do you use? Your coffee looks quite dark but here in Colombia most our coffees are roasted to a light or medium light point
I constantly brew with different roast levels and origins but totally agree with you that temperature is a variable people need to modify more. Dark roasts loooovveee lower water temperatures! I made a video specifically about brewing with lower water temperatures, check it out to get my full thoughts on the topic :D th-cam.com/video/f6WLcv3O6TU/w-d-xo.html
This test doesn't really make sense like this. It just shows the difference between an underextracted and overextracted coffee, but it does NOT help you to find out your preferred brew ratio. When just adding more water without changing the grind size, you are just increasing the extraction. If you want to carry out this test in a useful way, you would also have to change the grind size of each cup to have the same extraction rate in each cup. The correct headline for this video would be: Tasting the difference between different extraction rates (underextracted to overextracted). But it's not to find out your preferred brew ratio.
Drinking temperature is something that is not talked about that often but a super interesting topic! One point I want to mention is that when people do coffee cupping, the duration between the boiling water touching the beans and actually tasting it is usually 10min+ They let it intentionally cool down further as it allows you to taste the coffee and its nuances without the heat overwhelming the taste! So I don't think the 10ish min this process would take would ruin the taste. On the contrary, it might actually improve the taste to some eager beavers who love to drink their coffee right after brewing haha
Interesting way to try different ratio, but it doesn't sound accurate. Reason that I'm doubt with the accuracy because as you sip from the main cup, the volume had reduced and adding those from small cup will have different ratio between big and small cup(s) compare to a one big cup with those ratio that you had tested.
Since I used 16grams of coffee, I poured 224g of water for the 1:14 ratio. To get that number, you multiply how much coffee you are using (in the video I am using 16g) by the large number in the brewing ratio (14)! So the total water poured was 224g, but I still followed a brewing recipe and bloomed with 50g of water, then pouring the remaining 174g to reach 224g.
Yo, nice video and good knowledge that you saw here. I wanna ask about the pouring method in the v60, how can i get my best style pouring method? I already learn a lot poring method from different coffee expert like James Hoffman, Tetsy Kasuya, Scott Rao, etc. But I still think that i need my own technique, do you have some advice? Thanks
Hey Dharma, personally I don't think you need your "own" technique. Perhaps looking at it differently and taking all the best qualities of all the techniques you have learnt and using just the parts you find have the most impact in your brew. I've done the same explorations as you and now just cherry pick the parts I find are most impactful, while also slimming down the brewing steps as much as possible. Bloom, stir, one continuous pour, Rao spin, end is my current steps. Even though I appreciated the things I learnt from the other techniques, the key takeaway is that any technique works so just take the parts you like and mash em together to make your own process :D Good luck on your next brew!
I feel like cupping the ratios wouldn't work as good as you think. Cupping is an immersion method and would not replicate the se qualities as a pour-over. A lot of coffee would be used to cup 5 different brewing ratios (if we use like 8g each, that's 45g) and the cleanup is massive! IMO, cupping has its time and place and that's to compare different beans to each other on a level playing field.
Since we are brewing with water, 1gram of water equivalent to 1milliliter of water. This means that wording and weights can be used interchangeably when brewing. If it was a different liquid, the conversion might be different depending on the liquid density. adlmag.net/is-1ml-same-as-1g/
Thank you Steve Aoffee
"Turns grinder knob back and forth with intensity"
😅😂
😂😂😂
Please keep in mind that larger ratios not only add more solvent (water volume) but also energy (heat). Increasing water volume also increases heat transfer from water to the grounds. For a more accurate ratios representation you would need to repeat the same brew at different ratios and then judge by taste at the same temperature.
This is great! In addition to locking in ratio-with specific g/ml quantities-a starting grind size is realized.
Indeed! Without knowledge about the brewing ratio and being able to keep it consistent, grind size would be constantly adapting to a moving target due to the fluctuations in the brewing ratio.
Thank you for demonstrating this. It's a great way to taste the difference for a beginner!
Glad you found it useful! Keep learning, improve, and be curious and you will level up those tastebuds and brewing skills from beginner to intermediate and eventually pro level status in no time :D
Thank you this made prefect sense everyone else always said there is no perfect ration it depends on your taste but never really explain if which is frustrating. I understand it's a guidelines but your examples made it a bit clearer for me. 😉
Glad that the video un-fogged a section of your knowledge on coffee and gave you an "Ahaaa" moment :D
If you have any other burning coffee questions then feel free to bounce them off me! Always down to chat/share/teach about anything coffee 🔥🔥
You are genius man !... recently i am frustated because not get right result, but with this method i think is easily get right recipe for every beans !.. thanks... greeting from Indonesia
Cheers, glad it helped!! Yea, I totally agree that it's quite a foolproof way to quickly dial in a new bag of beans and I totally use it when feel lost with a new bag of beans!
Thanks for sharing this. Will be helpful in figuring out a ratio for new bags of beans, as you mentioned.
You are welcome! It's for sure a gamechanger with a new bag of beans where you just don't know where to start when it comes to its brewing variables!
Thanks for this video! This was a perfect way to really taste the difference between an under extracted and over extracted coffee! :)
Cheers, appreciate the comment and glad you liked the video! It's for sure a solid way to taste the differences and I LOVE using it when dialing in new beans that I am unfamiliar with 👍
Wouldn't adding more water after you finished the brew change the extraction, on your method you poured lot of water at the start that incrased the water pressure that water pressure incrased the flow rate and decrased the extraction but when you added additional waters it was much slower and much diffrent than regular 1 to 15 ratio lets say. I think it would only make sense if you do this with something like kasuya method and decrase the phases
With Kasuya's method, the pours all contribute to one final cup. The goal of the method in the video is to taste many brewing ratios in one brew and quickly narrow down an appropriate brewing ratio range that you want to explore within.
I can see your point where the amount of pressure might change the extraction slightly however this method is just to roughly find the general brewing ratio range on one of your first brews. I should have probably mentioned it but it's not something you should be doing every single brew.
Hopefully that clears things up!
Clearly this is a quick and dirty way to get several tastes rapidly. For a given bean and grind you get a not very rigorous result, and I wonder if just brewing a couple of small cups at 1:15 and 1:16, and the next day 1:16 and 1:17 is not the better test. Interesting video, though 👍
An excellent video, and a very clever demonstration of how to work out your perfect ratio! Thank you for sharing!
I'm glad that you appreciated the knowledge + visuals! Always happy to share :D
No, it's not. It just shows the difference between an underextracted and overextracted coffee, but it doesn't show what brew ratio is best for you. When just adding more water without changing the grind size, you are just increasing the extraction. If you want to carry out this test in a useful way, you would also have to change the grind size to have the same extraction rate in each cup. The correct headline for this video would be: Tasting the difference between different extraction rates (underextracted to overextracted). But it's not to find out your preferred brew ratio.
Brilliant idea, although you are adding more agitation each time you pour so it probably isn’t quite the same as a regular pour for doing 1:18
Temperature is also very important and makes a huge difference
What temperature do you use? Your coffee looks quite dark but here in Colombia most our coffees are roasted to a light or medium light point
I constantly brew with different roast levels and origins but totally agree with you that temperature is a variable people need to modify more. Dark roasts loooovveee lower water temperatures!
I made a video specifically about brewing with lower water temperatures, check it out to get my full thoughts on the topic :D th-cam.com/video/f6WLcv3O6TU/w-d-xo.html
Any similar method for an aeropress to check which ratios work for a new bag of beans?
This test doesn't really make sense like this. It just shows the difference between an underextracted and overextracted coffee, but it does NOT help you to find out your preferred brew ratio. When just adding more water without changing the grind size, you are just increasing the extraction. If you want to carry out this test in a useful way, you would also have to change the grind size of each cup to have the same extraction rate in each cup. The correct headline for this video would be: Tasting the difference between different extraction rates (underextracted to overextracted). But it's not to find out your preferred brew ratio.
thank you so much
You're welcome again! :P
The only criticism I have is one of the temperature. Obviously as the brew reduces in temperature possibly your taste does also? Tim
Drinking temperature is something that is not talked about that often but a super interesting topic! One point I want to mention is that when people do coffee cupping, the duration between the boiling water touching the beans and actually tasting it is usually 10min+ They let it intentionally cool down further as it allows you to taste the coffee and its nuances without the heat overwhelming the taste!
So I don't think the 10ish min this process would take would ruin the taste. On the contrary, it might actually improve the taste to some eager beavers who love to drink their coffee right after brewing haha
How about trying more concentrated ratios like 1:12 or 1:10?
Interesting way to try different ratio, but it doesn't sound accurate.
Reason that I'm doubt with the accuracy because as you sip from the main cup, the volume had reduced and adding those from small cup will have different ratio between big and small cup(s) compare to a one big cup with those ratio that you had tested.
How much water for the first pour over you did in 1:14 ratio?
Since I used 16grams of coffee, I poured 224g of water for the 1:14 ratio. To get that number, you multiply how much coffee you are using (in the video I am using 16g) by the large number in the brewing ratio (14)! So the total water poured was 224g, but I still followed a brewing recipe and bloomed with 50g of water, then pouring the remaining 174g to reach 224g.
@@brewinghabits quite interesting to try. Here's my coffee shop IG @dizcoffeebread. Wish I can show you my practice from your presentation
Yo, nice video and good knowledge that you saw here. I wanna ask about the pouring method in the v60, how can i get my best style pouring method? I already learn a lot poring method from different coffee expert like James Hoffman, Tetsy Kasuya, Scott Rao, etc. But I still think that i need my own technique, do you have some advice? Thanks
Hey Dharma, personally I don't think you need your "own" technique. Perhaps looking at it differently and taking all the best qualities of all the techniques you have learnt and using just the parts you find have the most impact in your brew.
I've done the same explorations as you and now just cherry pick the parts I find are most impactful, while also slimming down the brewing steps as much as possible. Bloom, stir, one continuous pour, Rao spin, end is my current steps. Even though I appreciated the things I learnt from the other techniques, the key takeaway is that any technique works so just take the parts you like and mash em together to make your own process :D
Good luck on your next brew!
@@brewinghabits thanks a lot for your advice man, i'll take it and thank you
Why not make a cupping with different ratios instead of coffees. Interesting approach tho.
I feel like cupping the ratios wouldn't work as good as you think. Cupping is an immersion method and would not replicate the se qualities as a pour-over. A lot of coffee would be used to cup 5 different brewing ratios (if we use like 8g each, that's 45g) and the cleanup is massive!
IMO, cupping has its time and place and that's to compare different beans to each other on a level playing field.
question, is 1gm equivalent to 12ml of water?
Since we are brewing with water, 1gram of water equivalent to 1milliliter of water. This means that wording and weights can be used interchangeably when brewing. If it was a different liquid, the conversion might be different depending on the liquid density.
adlmag.net/is-1ml-same-as-1g/