I've been using a similar technique I've heard called "tops and tails" where you discard the bloom (top)and pull the dripper just as you see water recede from the bed (tails). Even darker roasts seem sweeter since I started brewing this way.
That's really interesting, I didn't there was such method! I'll try it in my future brews and experiment with it, thank you so much for the info, appreciate it! :)
This makes sense as to why the 4:6 method states that a smaller first pour yields more sweetness. It’s just because you have less of sour bloom water in your cup.
in relation to this, will it be more beneficial if i close the switch (im using a hario switch btw) during the SECOND bloom? most people tend to use the switch in order to HOLD the 1st bloom
How about adding in half the bloom again at the end of the brew (after removing the dripper)? So at the blooming phase do not discard the liquid just transfer it to another container (and measure it how many mL or grams) and then at the end of the brewing process adding the liquid again just half of it 😁
Thanks for sharing this very interesting technique. As many others have for years, I've been working on getting the sweetest cup possible from pour over. Would definitely try out this one. Got a question, you mention there are better methods nowdays. What do you mean? Better methods to reduce the acidic, bitter, ashy tones from coffee?
By better methods I meant accordingly adjusting grind size, water temperature, brew time (contact time of coffee with water), bean's roast level and other factors. Because there is so many components that can directly affect the brew, it's hard to find the right balance between all of them but there are techniques such as 4:6 method. You can also add water (just water, not brewing it) at the end of your brew to balance the acidity and bitterness. Note that, fundamentally ,what coffee beans you use will ultimately determine what brew you are going to get - if you use lighter roasted beans, the acidity will be much higher and bitterness lower, vice-versa for dark roasted beans - you can only reduce limited levels of acidity and bitterness.
@@jeffersonchen9609 today I tried discarding the bloom yield. The cup was sweeter but hollow, lacking that subtle, sparkling bite. No astringency but definitely a weaker cup. So I took a little bit of the bloom yield and added it back to the final brew and it really improved the overall taste and mouthfeel. I've been playing around with Kasuya's 4:6 for some time and have got amazing results, just not as consistently. One method i would highly suggest you to try is Tales coffee cold bloom. It's a real game changer for people like me, sensitive to bitterness and high acidity.
@@manuelpenaruiz3694 Yea I've seen it recently and have been trying Tales coffee's one pour "no bloom" method and tops and tails method too. Thank you for the info and feedback :)
Even though I can see that you do not have 1000 subs and I am not sure if you have 4000 hours of viewing, but TH-cam is still pushing us ads. That said, I am definitely going to try this and mention you on my channel.
oh that's weird. As you said I haven't reached the numbers necessary for monetisation, so yea idk why there's ads. But thank you anyway for telling me and can't wait to see you try it!
Thanks! In this video I did 240ml to 24g coffee (it's to 240ml not pour 240ml, that's my bad hehe). This was quite a while ago, right now, I do 240ml to 15g of coffee.
@@jeffersonchen9609 Haha, yeah. My plan of attack is basically boil a separate pot, pour just enough to make it bloom, then throw that bloom water away, then turn on the machine.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
Next video on how to make coffee saltier please
just dip your hand since you're always salty
add a pinch of salt? :-\
@@jeffersonchen9609 🤣🤣🤣🤣🤣
You are looking to under extract your coffee with that
@@jeffersonchen9609 LOL!
I've been using a similar technique I've heard called "tops and tails" where you discard the bloom (top)and pull the dripper just as you see water recede from the bed (tails). Even darker roasts seem sweeter since I started brewing this way.
That's really interesting, I didn't there was such method! I'll try it in my future brews and experiment with it, thank you so much for the info, appreciate it! :)
hadn't heard of this technique, so thanks for the tip! I will give it a try.
haha yea try it yourself and let me know how you went! Very curious to see other people's experience with it :)
This makes sense as to why the 4:6 method states that a smaller first pour yields more sweetness. It’s just because you have less of sour bloom water in your cup.
in relation to this, will it be more beneficial if i close the switch (im using a hario switch btw) during the SECOND bloom? most people tend to use the switch in order to HOLD the 1st bloom
@@ArvinRosales03 experiment and report back
I was literally thinking about this and up pops your channel I will definitely be trying this!!!
This is pretty cool, I'm gonna try this today!
It really gives new nuance, especially for full washed coffee, which tend to have higher acidity
Well, I didn’t know that... let me try - interesting !
The video was really well made. Nice job!
고마워형
I did it today 😍I love ❤️ it is really sweet taste
Glad you liked it! 🌟
I tried this method, I was amazed by the results, very sweet, but lost texture and acidity, lost complexity, yes it's a dilemma
haha yea dilemma indeed.
How about adding in half the bloom again at the end of the brew (after removing the dripper)?
So at the blooming phase do not discard the liquid just transfer it to another container (and measure it how many mL or grams) and then at the end of the brewing process adding the liquid again just half of it 😁
Adjust pours and temp to make up for it
I REAL LIKE THE WAY U MADE IT FOR SURE. IW ILL TRY IT 👏THANKS
haha thanks man, let me know how you went with it! :D
Interesting, will try on my next pour over.
Thx.
Interesting! I'll try that tomorrow morning.
Nice cups, are they available to purchase?
Thanks for sharing this very interesting technique. As many others have for years, I've been working on getting the sweetest cup possible from pour over. Would definitely try out this one. Got a question, you mention there are better methods nowdays. What do you mean? Better methods to reduce the acidic, bitter, ashy tones from coffee?
By better methods I meant accordingly adjusting grind size, water temperature, brew time (contact time of coffee with water), bean's roast level and other factors. Because there is so many components that can directly affect the brew, it's hard to find the right balance between all of them but there are techniques such as 4:6 method. You can also add water (just water, not brewing it) at the end of your brew to balance the acidity and bitterness. Note that, fundamentally ,what coffee beans you use will ultimately determine what brew you are going to get - if you use lighter roasted beans, the acidity will be much higher and bitterness lower, vice-versa for dark roasted beans - you can only reduce limited levels of acidity and bitterness.
@@jeffersonchen9609 today I tried discarding the bloom yield. The cup was sweeter but hollow, lacking that subtle, sparkling bite. No astringency but definitely a weaker cup. So I took a little bit of the bloom yield and added it back to the final brew and it really improved the overall taste and mouthfeel.
I've been playing around with Kasuya's 4:6 for some time and have got amazing results, just not as consistently.
One method i would highly suggest you to try is Tales coffee cold bloom. It's a real game changer for people like me, sensitive to bitterness and high acidity.
@@manuelpenaruiz3694 Yea I've seen it recently and have been trying Tales coffee's one pour "no bloom" method and tops and tails method too. Thank you for the info and feedback :)
I like your videos, which mill do you use?
I think I paused 50 times watching this to read the captions
hahah mb, I'll make it slower next time 😂
Even though I can see that you do not have 1000 subs and I am not sure if you have 4000 hours of viewing, but TH-cam is still pushing us ads. That said, I am definitely going to try this and mention you on my channel.
oh that's weird. As you said I haven't reached the numbers necessary for monetisation, so yea idk why there's ads. But thank you anyway for telling me and can't wait to see you try it!
@@jeffersonchen9609 Actually it is not weird. TH-cam makes money on good content anyway. They changed the contract about a year ago.
Really cool concept, I’m curious about your water to coffee ratio? Did you do 280 ml in total to 24g coffee? That seems like a lot
Thanks! In this video I did 240ml to 24g coffee (it's to 240ml not pour 240ml, that's my bad hehe). This was quite a while ago, right now, I do 240ml to 15g of coffee.
@@jeffersonchen9609 oh I see! Makes much more sense. Also, is that 240 ml in total to 15g or it’s 240 ml after removing the bloom of 40ml?
@@gurmehar6267 It's in total :)
I think a lot of the character of the coffee comes through in the first stage of brewing. Getting rid of the bloom seems like a terrible idea.
It is
Full immersion (aeropress) yields sweet coffee the easy way.
Inferior to pour over but ok
Where did you get that beautiful double walled glass?
I thought you weren't supposed to freeze whole beans 🙃everything I know is being turned upside down lol
thank you!
So its 100 d Celcius?
Wonder if I can adapt this with my drip coffee machine.
maybe? haha I never used a drip coffee machine so I'm not sure how it works. Let me know if you tried it!
@@jeffersonchen9609 Haha, yeah. My plan of attack is basically boil a separate pot, pour just enough to make it bloom, then throw that bloom water away, then turn on the machine.
Hello there, which grinder is that?
It's a HARIO electric grinder - th-cam.com/video/YGoWR-c6w4g/w-d-xo.html&ab_channel=OttenCoffee
資料好詳細！
Where did you buy the double walled glasses from?
The double walled glass cup is from CAFEDE KONA.
what glass is this?
It's from CAFEDEKONA, I think it's called Hyperbolic Coffee Cup or Double Insulated Glass Cup.
Normcore produces those glass cups
😊
Sour (fruity) coffee is good. The real problem is bitterness. How to avoid it?
grind coarser
why
read
@@jeffersonchen9609 uh oh thx
@@dr.dreamer2323 :)
I don't like it, I need that acidity
To each their own :)
then you should opt for more acidic beans than these anyway
Wasteful