I switched to your method 2 years ago and never went back. For me the single pour is the most consistent and flavourful technique out there. Thank you so much for sharing your knowledge!
Man, thank you so much for your efforts to explain in details what's going on when you're brewing your coffee. I'm trying to fully understand the brewing process and so far your videos were the most helpful! And special thanks for the "cold bloom" method, the ones I brewed with this method were my favorite!
Aww thank you for this comment! I think a lot of the recipes out there are just recipes. More importantly is the thoughts behind the methods. I've been pretty bad at making videos that are interesting enough to listen through. So .. my bad :D I tried before but I got the courage to create another theory video kek. You're welcome on the cold bloom! You can/should try to use frozen beans with hot water instead and use the freezer as the alternative to cold water ^^
hI Vincent, I found my way to you while investigating siphon filter techniques. Kudos on the informative and well paced videos. I have been another of the millions that enjoy their coffee and love to experiment. I have been using espresso and dripalator machines as primary sources of making my coffe, but only after a few video's i am going to start trying the pour over techniques. Thans for your gift of knowledge. Cheers
I use a kitchen aidbelectric gooseneck. It is a large spout and hard to control. But, given time, I've been able to learn to work with its weight. Also it looks amazing next to the Hario scale with the stainless top. Is that bad? Lol. I made purchases because it made my kit look good and it matches my kitchen. On that note I like how the Mugen looks with the kit, but find it makes my drip drag well beyond the 1:30 goal.
Just stumbled on your channel about 2 weeks ago and have to say what a difference in my pour over brewing! I even went out and bought a set of stainless steel chopsticks. I thought I was the only one who couldn't figure out why the Hario 02 filter never seemed to fit!!! One of the most obvious differences for me using your single pour method is that the coffee no longer has that bitter taste - (or maybe it's acidity -I never could determine how to tell the difference between acidity and bitterness - would love to see you do a video on that topic) Anyway - terrific explanations!
Awwww thank you so much for this! AHAHAHA I’ve heard a lot of people tell me they get chopsticks because of me 😅 . YEAH RIGHT THAT FILTER NEVER FIT AHAHAHA it bothered me so much >.< . Glad everything made sense! Thank you for the support 🙌🏼🙌🏼🙌🏼
Vincent, I am no stranger to coffee but I find your videos very insightful and you have caused me to look at my extractions in a more meaningful way rather than just following the status quo with bloom, pour this much, pour that much etc. And the results in my cup have stepped up another level. Keep up the great work 👍
What is the name of the little black needle-like precision kettle shown around 4:20? At first I thought it was the Hario Kasuya minidrip, but yours has a lid.
OHHH this is from Timemore!! It's one of the Timemore kettles, this one's the smallest one (300ml not recommended for most people) I personally love it but I recommend the size up which is the 600mL. Though I also like their youth kettle for it's looks. Haven't held one before, personally not the biggest fan of those handles but the wood looks great :P
It seems like using the exact same grind size every time only works if you are using the same amount of coffee every time too. What are you thoughts on that? I noticed when I go to 25 or 30 grams of medium fine coffee with my switch, that it sometimes stalls out.
As always: big thanks for your detailed explanation. it´s super helpful! Also (even if i don´t use V60 a lot) this topic was new to me; thanks for educating!
When the topic is "controlling gases" and almost all comments are about the matter at hand you do realise that the barista profession and coffe in general are for adults. Thanks for the upload. Very helpful. 👍☕
Yes. being able to control your gases is very useful, especially in public Jokes aside, thanks for the content. For me, at home, the hario switch solves the problem with the kettle and the pour technique. Your switch technique gives me the sweetest cup of coffee. I pour coffee into the water 10/10
HAHAHAHAHA, it took me a while but I got it (slow slow day) You are welcome! Thank you for watching too! I'm glad you like the stall the fall idea, it definitely is just easy and I think tastes great heeeheheee
For those of us who prefer cleaner cups and coarser grinds, can you add the view from the pulse pour? My biggest problem with pulse pouring is the thick crust that forms on the second pour, which I find causes uneven drawdown. After the second pour, there is usually a crater in the coffee bed through which water flows. I wish I knew how to avoid this solely by adjusting the pouring technique.
This actually isn't a bad idea. For coarser grinds you want to use more pours because the first drip will be weaker. The reason you get bigger bubbles is cause there's more CO2 in each particle because there's more gases trapped. The reason I always suggest the single pour is because it's a lot more evenly extracted. By the 2nd pour you are already extracting more from just the top of the bed as opposed to the bottom. If you have a crater it just shows you haven't used enough agitation to extract all the flavours. I will be filming a video tonight on this so don't worry. It'll be out tomorrow. About 26-28 hours from this comment! Hope it helps and let me know there if you need more suggestions!
Great video man. So I see the water temp part, but are you wanting to get the gases out within a certain time frame? Like if I’m noticing they aren’t coming out fast enough do I pour faster? More movement maybe? I’m more wondering how you adapt mid brew to what you’re seeing in the slurry. Thanks man 🙏🏽
OOOO okay, so the next video (I film tonight and should be out tomorrow) will be on how to pour. The movement is a big deal with pushing the grinds down. The darker floating grinds all need to be pushed down when you brew. That's the only way to know the coffee is extracted. Floating grinds = unsaturated coffees (imo) You can use more movement for sure to fix it, if you can't fix it with more movement then your grind size is too coarse and should go finer!
350 - 400 microns is fine - between Turkish and espresso. If you want medium fine, it’s 500 - 750. I would NOT suggest grinding the same across all coffees. As coffee ages, it gives off less CO2 (as it is off gassing all the time) and one needs, or is able to, to grind finer. Anyone who brews espresso at home knows this. Even extraction is achieved with a grinder that produces consistent particle sizes (or use a sifter and remove the fines and boulders) and a pouring technique that doesn’t favour one particular part of the bed.
Oh, is medium fine 5-750? Oops, I call 350-400 medium fine T__T I still think grind size is easier to stick to constant. For veterans/pros it's easier for them to judge. Most people though I think it's best to stick to the same grind size. CO2 could matter more in espresso .. but it doesn't really change the rate at which the beans absorb water. Not that I noticed at least. Maybe it's cause I only do single pours though
@@seansweet4883 How is it misinforming though .. like I don't have a standard for the microns which is my mistake. I've been told otherwise for grind sizes that it could be fine or medium fine hence why I float around them. I get how grind consistency is based on grinds having better grind particle distribution. Generally though finer grinds are more consistent which is also a proven fact from Mahlkonig. CO2 is freshness, which prevents the water from extracting the flavours as quickly. I'd rather you change your pour technique to match how the gases are given off. The reason you have to change your grind size for espresso is because you don't have the ability to change as much like the pour. If you use a high variable espresso machine, you could change the profile instead (I have a decent espresso which most people don't so it's not viable to talk about it). The theory is correct too. It isn't misinformation, it's just a view, and I can explain my views too. So .. do let me know where I am wrong. The grind consistency proof was during a world championship too. He also showed grinding frozen beans is more consistent.
So informative, for me this a huge deal since I roast my own with a Hive roaster. Since I'm only roasting once a week, and I am lazy enough to wait until a day before I run out of roasted beans, my beans are always like 1-6 days old. I usually roast a medium dark (a little darker than your "American medium", Full City - Full City+), to control gasses a bit. But that first brew can be really extreme, need to go 3x-3.5x water weight to fully saturate. It's a fun challenge, but I should probably get off my ass and build a stash.
I also brew on first days actually, I don’t notice a huge gap in flavours if I control the gases differently actually. This whole 1-6 day off has thing is just a scam sometimes. If you are doing darker roasts like American medium. So if you hit 2 crack but you can pour extra slow in the beginning. I’ll talk more about this in the next video!
In theory yes, but the gases given off now and when a bloom was invented are different. We use lighter roasts now, times have changed the gases given off aren’t even enough to justify using a bloom. What happens is coffee starts sticking to each other with a bloom, and it causes the water to struggle to get into the middle of the grounds. Obviously if you use larger grind sizes yeah, but the inconsistency ruins the even extraction and it takes too long to get to the middles. So as much as a bloom helps you fix the gas issue, it’s also lowering your extraction rate because of what else it adds to the pour. Though with super gassy coffees a bloom definitely is a good choice.
The problem with water temperature for pour-over is getting the brew warm enough. Even if you pre-heat the filter holder, that and the coffee itself will still be a lot cooler than water out of the kettle. 100°C water added to 13g of ground coffee in a preheated filter and holder, drops the initial bloom temperature to about 88°. Once you add more 100° water you will be lucky to raise the brew temperature to ca. 93°. Therefore if you start out with anything less than 100° water your brew temperatures will be too low. All this has been documented by James Hoffmann and anyone can observe the same with a good quality kitchen thermometer.
Hello! Yes! The drinking temperature ah yes. That we don’t really have a solution. But for me I only do single pours. I do believe blooming is unnecessary, our brew times are very short and I have one of the highest extraction rates of any brew techniques .. so it’s strong and fast .. which solves a lot of the heat loss. When you have clogged filters and spend 3-4 minutes waiting yes. But my brews are around 1:45-2:00 so the temp loss isn’t as bad as you think ^^
As for temp drop I’d assume it’s like roasting. No matter what I preheat my roaster to or how high my gas is cranked up to .. if I drop the same volume of beans in the roaster always drops almost to the same temperature .. so yeah .. but the amount of gas released is very obvious from the different temps. It also follows differently sk your brew time is adjusted heavily yes ^^
@@TALESCOFFEE Not really talking about drinking temperature. Of course there, a cool-off is necessary to appreciate the flavours in the coffee. No, I am strictly talking about brew-temperature.
@@johnchardine1886 Ohh yeah, that is unavoidable. It's true working with boiling water you hit the bed at a lower temp already. You can help mitigate a bit by pouring from closer but once it hits it could drop quite a bit for sure. I just think the initial temperature that comes in contact with the beans causes the particles to change differently based on temp (probably due to extraction being higher and faster at higher temps) That and sometimes a higher temperature can bring out darker flavours that might be undesirable, the rate at which the gases come out could be hard to control as well so it would be a little bit difficult to say .. but given what you said originally it would seem smaller brews would want a higher water temp and larger ones could go with a lower one because more mass to bring up the average temp!
I'm so grey hhhhh, hope you guys liked this one! Will follow up on Tuesday with explaining how to pour to make sure you agitate it all properly!
Appreciate all your coffee explorations, great work!
@@error.418 awww thank youuu!
Thanks so much! Shalom. Hehe. 🫡🤝🤗💯
I switched to your method 2 years ago and never went back. For me the single pour is the most consistent and flavourful technique out there. Thank you so much for sharing your knowledge!
Awww thank you!!
Man, thank you so much for your efforts to explain in details what's going on when you're brewing your coffee. I'm trying to fully understand the brewing process and so far your videos were the most helpful!
And special thanks for the "cold bloom" method, the ones I brewed with this method were my favorite!
Aww thank you for this comment! I think a lot of the recipes out there are just recipes. More importantly is the thoughts behind the methods.
I've been pretty bad at making videos that are interesting enough to listen through. So .. my bad :D I tried before but I got the courage to create another theory video kek.
You're welcome on the cold bloom! You can/should try to use frozen beans with hot water instead and use the freezer as the alternative to cold water ^^
hI Vincent, I found my way to you while investigating siphon filter techniques. Kudos on the informative and well paced videos. I have been another of the millions that enjoy their coffee and love to experiment. I have been using espresso and dripalator machines as primary sources of making my coffe, but only after a few video's i am going to start trying the pour over techniques. Thans for your gift of knowledge.
Cheers
Awww thank you! Yeah let me know if you have questions feel free to ask me here or send me dm on Instagram with pictures!! 🙌🏼
I use a kitchen aidbelectric gooseneck. It is a large spout and hard to control. But, given time, I've been able to learn to work with its weight.
Also it looks amazing next to the Hario scale with the stainless top. Is that bad? Lol. I made purchases because it made my kit look good and it matches my kitchen.
On that note I like how the Mugen looks with the kit, but find it makes my drip drag well beyond the 1:30 goal.
Just stumbled on your channel about 2 weeks ago and have to say what a difference in my pour over brewing! I even went out and bought a set of stainless steel chopsticks. I thought I was the only one who couldn't figure out why the Hario 02 filter never seemed to fit!!! One of the most obvious differences for me using your single pour method is that the coffee no longer has that bitter taste - (or maybe it's acidity -I never could determine how to tell the difference between acidity and bitterness - would love to see you do a video on that topic) Anyway - terrific explanations!
Awwww thank you so much for this! AHAHAHA I’ve heard a lot of people tell me they get chopsticks because of me 😅
.
YEAH RIGHT THAT FILTER NEVER FIT AHAHAHA it bothered me so much >.<
.
Glad everything made sense! Thank you for the support 🙌🏼🙌🏼🙌🏼
Vincent, I am no stranger to coffee but I find your videos very insightful and you have caused me to look at my extractions in a more meaningful way rather than just following the status quo with bloom, pour this much, pour that much etc. And the results in my cup have stepped up another level. Keep up the great work 👍
Awww thank you! Been busy these lasT few weeks so I’ll be back shortly! Thank you for your kind words 🙏🏼
What is the name of the little black needle-like precision kettle shown around 4:20?
At first I thought it was the Hario Kasuya minidrip, but yours has a lid.
OHHH this is from Timemore!!
It's one of the Timemore kettles, this one's the smallest one (300ml not recommended for most people) I personally love it but I recommend the size up which is the 600mL. Though I also like their youth kettle for it's looks. Haven't held one before, personally not the biggest fan of those handles but the wood looks great :P
It seems like using the exact same grind size every time only works if you are using the same amount of coffee every time too. What are you thoughts on that? I noticed when I go to 25 or 30 grams of medium fine coffee with my switch, that it sometimes stalls out.
Always something new to explore here. Love your passion ❤
Aww thank you! :3
I'm glad I found your channel
As always: big thanks for your detailed explanation. it´s super helpful! Also (even if i don´t use V60 a lot) this topic was new to me; thanks for educating!
Aww thank you Gabriel!
Always extremely appreciate your support ~ if you do pourovers even with flat bottoms or anything it should help!
When the topic is "controlling gases" and almost all comments are about the matter at hand you do realise that the barista profession and coffe in general are for adults. Thanks for the upload. Very helpful. 👍☕
Awww T___T this was so kind of you. You’re welcome! Glad you guys enjoyed this video! 🙌🏼
Yes. being able to control your gases is very useful, especially in public
Jokes aside, thanks for the content. For me, at home, the hario switch solves the problem with the kettle and the pour technique. Your switch technique gives me the sweetest cup of coffee. I pour coffee into the water 10/10
HAHAHAHAHA, it took me a while but I got it (slow slow day)
You are welcome! Thank you for watching too! I'm glad you like the stall the fall idea, it definitely is just easy and I think tastes great heeeheheee
On the induction. What temp setting for kettle?
I do around 90 degrees myself!
For those of us who prefer cleaner cups and coarser grinds, can you add the view from the pulse pour? My biggest problem with pulse pouring is the thick crust that forms on the second pour, which I find causes uneven drawdown. After the second pour, there is usually a crater in the coffee bed through which water flows. I wish I knew how to avoid this solely by adjusting the pouring technique.
pour slowly in a small circle in the center gor your extraction pours
This actually isn't a bad idea. For coarser grinds you want to use more pours because the first drip will be weaker. The reason you get bigger bubbles is cause there's more CO2 in each particle because there's more gases trapped.
The reason I always suggest the single pour is because it's a lot more evenly extracted. By the 2nd pour you are already extracting more from just the top of the bed as opposed to the bottom. If you have a crater it just shows you haven't used enough agitation to extract all the flavours.
I will be filming a video tonight on this so don't worry. It'll be out tomorrow. About 26-28 hours from this comment! Hope it helps and let me know there if you need more suggestions!
Great video man. So I see the water temp part, but are you wanting to get the gases out within a certain time frame? Like if I’m noticing they aren’t coming out fast enough do I pour faster? More movement maybe? I’m more wondering how you adapt mid brew to what you’re seeing in the slurry. Thanks man 🙏🏽
OOOO okay, so the next video (I film tonight and should be out tomorrow) will be on how to pour. The movement is a big deal with pushing the grinds down. The darker floating grinds all need to be pushed down when you brew. That's the only way to know the coffee is extracted. Floating grinds = unsaturated coffees (imo)
You can use more movement for sure to fix it, if you can't fix it with more movement then your grind size is too coarse and should go finer!
@@TALESCOFFEE heck yea thank you Vincent 🙏🏽 look forward to the next one man
great info tysm
Aww thank you, and you're welcome!
Good Video Thank You
awwww THANK YOUUU!
@@TALESCOFFEE anytime I can improve my skills or try a different way is always awesome
@@mikecoffee100 hehehehe, just food for thought right. I feel nobody really talks about this kinda stuff >.>
@@mikecoffee100 :D Yessss! Never stopping the ideas too :P
350 - 400 microns is fine - between Turkish and espresso. If you want medium fine, it’s 500 - 750.
I would NOT suggest grinding the same across all coffees. As coffee ages, it gives off less CO2 (as it is off gassing all the time) and one needs, or is able to, to grind finer. Anyone who brews espresso at home knows this.
Even extraction is achieved with a grinder that produces consistent particle sizes (or use a sifter and remove the fines and boulders) and a pouring technique that doesn’t favour one particular part of the bed.
Oh, is medium fine 5-750? Oops, I call 350-400 medium fine T__T
I still think grind size is easier to stick to constant. For veterans/pros it's easier for them to judge. Most people though I think it's best to stick to the same grind size. CO2 could matter more in espresso .. but it doesn't really change the rate at which the beans absorb water. Not that I noticed at least.
Maybe it's cause I only do single pours though
So much misinformation. I am outta here.
@@seansweet4883 How is it misinforming though .. like I don't have a standard for the microns which is my mistake. I've been told otherwise for grind sizes that it could be fine or medium fine hence why I float around them.
I get how grind consistency is based on grinds having better grind particle distribution. Generally though finer grinds are more consistent which is also a proven fact from Mahlkonig.
CO2 is freshness, which prevents the water from extracting the flavours as quickly. I'd rather you change your pour technique to match how the gases are given off. The reason you have to change your grind size for espresso is because you don't have the ability to change as much like the pour. If you use a high variable espresso machine, you could change the profile instead (I have a decent espresso which most people don't so it's not viable to talk about it). The theory is correct too.
It isn't misinformation, it's just a view, and I can explain my views too. So .. do let me know where I am wrong. The grind consistency proof was during a world championship too. He also showed grinding frozen beans is more consistent.
So informative, for me this a huge deal since I roast my own with a Hive roaster. Since I'm only roasting once a week, and I am lazy enough to wait until a day before I run out of roasted beans, my beans are always like 1-6 days old. I usually roast a medium dark (a little darker than your "American medium", Full City - Full City+), to control gasses a bit. But that first brew can be really extreme, need to go 3x-3.5x water weight to fully saturate. It's a fun challenge, but I should probably get off my ass and build a stash.
I also brew on first days actually, I don’t notice a huge gap in flavours if I control the gases differently actually. This whole 1-6 day off has thing is just a scam sometimes.
If you are doing darker roasts like American medium. So if you hit 2 crack but you can pour extra slow in the beginning. I’ll talk more about this in the next video!
Also, I really appreciate the comment ☺️
I’d think doing a bloom would help the gases? I know you like the one pour method and I like it too but this seems to suggest a bloom?
In theory yes, but the gases given off now and when a bloom was invented are different. We use lighter roasts now, times have changed the gases given off aren’t even enough to justify using a bloom.
What happens is coffee starts sticking to each other with a bloom, and it causes the water to struggle to get into the middle of the grounds. Obviously if you use larger grind sizes yeah, but the inconsistency ruins the even extraction and it takes too long to get to the middles. So as much as a bloom helps you fix the gas issue, it’s also lowering your extraction rate because of what else it adds to the pour.
Though with super gassy coffees a bloom definitely is a good choice.
@@TALESCOFFEE thanks for that explanation, very helpful
Thanks!
Aww thank you! You're welcome!
The problem with water temperature for pour-over is getting the brew warm enough. Even if you pre-heat the filter holder, that and the coffee itself will still be a lot cooler than water out of the kettle. 100°C water added to 13g of ground coffee in a preheated filter and holder, drops the initial bloom temperature to about 88°. Once you add more 100° water you will be lucky to raise the brew temperature to ca. 93°. Therefore if you start out with anything less than 100° water your brew temperatures will be too low. All this has been documented by James Hoffmann and anyone can observe the same with a good quality kitchen thermometer.
Hello!
Yes! The drinking temperature ah yes. That we don’t really have a solution. But for me I only do single pours. I do believe blooming is unnecessary, our brew times are very short and I have one of the highest extraction rates of any brew techniques .. so it’s strong and fast .. which solves a lot of the heat loss. When you have clogged filters and spend 3-4 minutes waiting yes. But my brews are around 1:45-2:00 so the temp loss isn’t as bad as you think ^^
As for temp drop I’d assume it’s like roasting. No matter what I preheat my roaster to or how high my gas is cranked up to .. if I drop the same volume of beans in the roaster always drops almost to the same temperature .. so yeah .. but the amount of gas released is very obvious from the different temps. It also follows differently sk your brew time is adjusted heavily yes ^^
@@TALESCOFFEE Not really talking about drinking temperature. Of course there, a cool-off is necessary to appreciate the flavours in the coffee. No, I am strictly talking about brew-temperature.
@@johnchardine1886 Ohh yeah, that is unavoidable. It's true working with boiling water you hit the bed at a lower temp already. You can help mitigate a bit by pouring from closer but once it hits it could drop quite a bit for sure.
I just think the initial temperature that comes in contact with the beans causes the particles to change differently based on temp (probably due to extraction being higher and faster at higher temps)
That and sometimes a higher temperature can bring out darker flavours that might be undesirable, the rate at which the gases come out could be hard to control as well so it would be a little bit difficult to say .. but given what you said originally it would seem smaller brews would want a higher water temp and larger ones could go with a lower one because more mass to bring up the average temp!
audio is kinda low , no?
Sorry will be fixed for next one!
Audio level is fine on my phone