In case anybody is wondering, looks like the R2 Extract refractometer is $229 in the US (on their website). Considering the VST refractometer that Hoffman and Hedrick use is $699 (+ $50 for the app), that's a pretty sweet deal.
Yeah that’s pretty much gonna be on my actual review video. It’s actually 299 WITH the scale. So it’s a GREAT deal imo. I’m just seeing if the consistency is there before I do a review video!
@@TALESCOFFEE The consistency is there but you really need to control workflow. Make sure temperature is the same. I use distilled water to clean and reset after ever reading. I also use syringes with 20 micron pore suze filter tips from Amazon to add consistency like the VST recommends.
@@nwism The VST is very specific then! I shall keep that in mind. I did notice that I have to reset between readings as well. However .. aren't I supposed to reset with the water I brew with? Using distilled water! Interesting idea okay thanks!
Just don’t get the first-gen DiFluid - it wasn’t known for being very accurate. The current R2 model (as used by Vince here) is much improved. Also, filtering the sample won’t do any harm, but also isn’t strictly necessary. It mught be for espresso, but certainly not for pourover! I use an analog refractometer and the only time I have trouble getting a clear reading is with cold brews - for hot brews it’s never an issue. If a $20 analog meter can handle it, then a digital one will not have any issues either. Filtering the sample is more about removing doubt than it is about increasing accuracy. No harm to do it, no harm to not. Again, this is for pourover. VST’s recommendation is just for espresso, iirc. And btw, 20 microns is about the pore size of a paper filter. For pourover coffee, you’ve already run it through a 20-micron filter just getting it into the cup.
@@dl4608 oh wow thanks for this. I’m learning so much AHAHAHA. Yeah I heard the first gen was bad so I was saving for a VST but then I got offered the R2 .. can’t say no 🫣
Hey Vince, one small (well kinda big) thing. When measuring refractive index, the sample needs to be as close as possible to the temperature of the refractometer. In other words- the sample needs to be room temp. Even half a degree difference can have major effects on the reading.
Hey! Someone in the comments already suggested this too. Though they said it shouldn't be a huge huge gap but I will be looking to standardize things to make sure it's more consistent! Thanks for the suggestion I will be definitely taking it into account!
Check out Jonathan Gagnes (coffee ad astra) blog post on precise refractometer measurements. He includes a chart showing how big of a difference temperature makes when measuring.
Can you see who is stronger? origami vs Hario mugen. One would argue that you can grind finer on origami, but there is less channeling on Mugen. In practice, who would win?
After trying a lot of tutorials on pour over coffee u probably have the best tips on youtube for pour over coffee Keep up the good work Appreciate your help ☺️
Hey Bacchus!! Yes! Are you brewing darker coffees or ones with more gases? Do you move towards the edges enough? If you have IG you can DM me there with pictures of the finished brew so I could help you a bit easier! But it sounds like it's either a gassy coffee and there's not enough movement!
@@TALESCOFFEE Thanks for the tip! Pour this morning was a lot better and had less grinds on filter wall. I still can't quite get that signature dome 😅 My draw down doesn't spin as much as yours does. The stirring is harder than it looks
Hey Vince. I’m new to your channel and have been watching and trying to learn about the single pour method (thank you for the awesome content). I did have a question. Have you ever adapted the recipe for a smaller dose (say 200-250g pour)?
Helllllo! I have, infact I noramlly only pour to 260 for myself. Though I tend to brew REALLY right ratios compared to most peopel I almost always use 20 grams of beans anyways. The thing is I will pour extremely slowly especially recently to get the best flavours out!
Oh no! 🫠 do you have Instagram? You can send me pictures of the finished bed and we can work on it! Maybe it’s because it’s too strong and we should try diluting the finished brew a bit instead?
@@TALESCOFFEE I believe you use reaally fine grind, which you should emphisize more! I tried your method with comandante between 13-15 clicks and it worked fine. Not my best cup but still good. I believe people understand somewhere around 20-24 clicks on comandante when you call "medium fine". Which tasted pretty weak to me.
@@edgarc98 Hmm no >.> I just had someone come check it with his laser thingy but there's a lot of inconsistencies in this grinder. I think the burrs aren't aligned that well =[
You’re discounting the increased extraction your stirring induces in the drawdown. To prove single-pour alone is getting the job done, you need to do a brew the same way except you don’t stir, as well as a brew using a different common well-regarded V60 technique (also with and without stirring). Without these comparisons nothing has been proven. A more comprehensive test would make a great video if done right, so I do hope we see it soon!
The single pour for me has always had a stir though 🫠 the whole point of the method is to have the stir just extract the end bits! For me I’ve always thought of it like squeezing a teabag! That’s like asking sipjonist to not stir at the end ~ . Though I am planning very much to compare with the other well regarded brew methods! In fact I am planning to learn from them. I have this inkling of a feeling because the single pour has always been such a high extraction it might be best to use a bypass or brew with less beans and increase the ratio. . Actuallg super excited to have this refractometer so I plan to push at least 2 videos this week to really understand the methods/tastes better! ✌🏼
@@TALESCOFFEE for sure, I wasn’t suggesting that needs to change. But now that you have a reliable means for testing TDS, it’s easy to setup tests that tell you more about specific stages in your process, not just the end point. No one wants to leave flavour behind, but how much does doing something specific (or not) in a given process actually help with that? 🤷♂️ Do it for the content if nothing else! 👍 Coffee science ftw
I generally get around 21 idk during the video the brew came to 23 which is kinda insane. On 1:15 it’s around mid 20s~ I don’t do 1:16 so I gotta try later 🫠
I use the 02 and i have a hard time to get anywhere and seems to drain too quickly eventho grinds are pretty fine - im using abaca filters. I can only speed up the pour but agitation is then off.. How would the technic be with a 02 compared to the 01 - i use 20/300 usually and a 01 seems to keep the water higher up so the sturring at the end is easier compared to the 02.?
You're measuring TSS Total SUSPENDED Solids. Disolved Solids are calcium, magnesium, sodium: minerals that are bonded to the water molecule & can only be removed byRO filtering. The SUSPENDED Solids are the compounds that water EXTRACTS (does not DISOLVE). You're measuring the SUSPENDED Solids. What are Total Suspended Solids (TSS)? Total suspended solids (TSS), harmful in excess and listed as a conventional pollutant in the Clean Water Act, can indicate the quality of any water specimen, from ocean water to wastewater. When water is poured through a pre-weighed filter, the particulate matter that remains after the filter dries is classified as TSS. This type of measurement provides an actual dry weight of suspended solids, so water quality professionals often pair TSS measurement with their standard turbidity measurements to develop site-specific correlations that can help create time-saving efficiencies. What are Total Dissolved Solids (TDS)? Dissolved inorganic solid materials, smaller than 2 microns, refer to any minerals, salts, metals, in the form of molecules, atoms, cations or anions dissolved in water. Total dissolved solids (TDS) comprise inorganic salts (principally calcium, magnesium, potassium, sodium, bicarbonates, chlorides and sulfates) and some small amounts of organic matter that dissolve in water. The TDS concentration is the sum of all filterable substances in water that can be determined gravimetrically. However, in most cases, TDS is primarily comprised of ions. TDS is mainly used in the studies of water quality in the natural bodies of water, including surface and ground sources.
omg I want one of those!!! Wow. Would you ideally measure the extraction rate at the temperature you prefer to drink the coffee? I noticed my TDS changes significantly from initial cup pour to my ideal drinking temp (52C) to room temp.
I think some of the oil ssolidify as it cools so the TDS changes .. not sure exactly how it works. It's just when you get a droplet and then pour it onto the glass it drops temp already. In fact the refractometer tells the temp! Generally it's around 30. Don't think I could get it to a higher temp if I wanted to!
You calibrate with distilled water before the measurement. For an accurate reading your coffee sample needs to be within 0.1C of the calibration temp. Measuring at 52C is like 300 that difference.
@@RegrinderAlert Oh my temperature calibration is pretty close. I calibrate around 28 and the coffee on there is about the same temp just cause it cools to there. I didn't know about the distilled water though I'll get there
@@TALESCOFFEE Distilled water is a best practice and in theory gives the most accurate results. However, in practice when you calibrate with brew water (which is often < 100ppm) it won’t affect anything really.
![ว้าว!ลุงบีมแบกทองมารับขวัญหลานกันยกบ้าน [cc] แดนแพทตี้ SS2 | EP.49 |](http://i.ytimg.com/vi/Osihq1OAs-4/mqdefault.jpg)
In case anybody is wondering, looks like the R2 Extract refractometer is $229 in the US (on their website). Considering the VST refractometer that Hoffman and Hedrick use is $699 (+ $50 for the app), that's a pretty sweet deal.
Yeah that’s pretty much gonna be on my actual review video. It’s actually 299 WITH the scale. So it’s a GREAT deal imo. I’m just seeing if the consistency is there before I do a review video!
@@TALESCOFFEE The consistency is there but you really need to control workflow. Make sure temperature is the same. I use distilled water to clean and reset after ever reading. I also use syringes with 20 micron pore suze filter tips from Amazon to add consistency like the VST recommends.
@@nwism The VST is very specific then! I shall keep that in mind. I did notice that I have to reset between readings as well. However .. aren't I supposed to reset with the water I brew with? Using distilled water! Interesting idea okay thanks!
Just don’t get the first-gen DiFluid - it wasn’t known for being very accurate. The current R2 model (as used by Vince here) is much improved.
Also, filtering the sample won’t do any harm, but also isn’t strictly necessary. It mught be for espresso, but certainly not for pourover! I use an analog refractometer and the only time I have trouble getting a clear reading is with cold brews - for hot brews it’s never an issue. If a $20 analog meter can handle it, then a digital one will not have any issues either. Filtering the sample is more about removing doubt than it is about increasing accuracy. No harm to do it, no harm to not. Again, this is for pourover. VST’s recommendation is just for espresso, iirc.
And btw, 20 microns is about the pore size of a paper filter. For pourover coffee, you’ve already run it through a 20-micron filter just getting it into the cup.
@@dl4608 oh wow thanks for this. I’m learning so much AHAHAHA. Yeah I heard the first gen was bad so I was saving for a VST but then I got offered the R2 .. can’t say no 🫣
Your single pour technique has evolved over the years. Maybe it’s time for a new “intro to single pour” video.
This is true I have it planned!
Hey Vince, one small (well kinda big) thing.
When measuring refractive index, the sample needs to be as close as possible to the temperature of the refractometer. In other words- the sample needs to be room temp. Even half a degree difference can have major effects on the reading.
Hey! Someone in the comments already suggested this too. Though they said it shouldn't be a huge huge gap but I will be looking to standardize things to make sure it's more consistent!
Thanks for the suggestion I will be definitely taking it into account!
Check out Jonathan Gagnes (coffee ad astra) blog post on precise refractometer measurements. He includes a chart showing how big of a difference temperature makes when measuring.
I use a similar method for a summer iced coffee recipe, with a 1:10 ratio straight over ice.
Quick, high extraction, high strength- easy.
I do 1:11! We’re almost the same!!
Can you see who is stronger? origami vs Hario mugen.
One would argue that you can grind finer on origami, but there is less channeling on Mugen.
In practice, who would win?
After trying a lot of tutorials on pour over coffee u probably have the best tips on youtube for pour over coffee
Keep up the good work
Appreciate your help ☺️
Aww thank you very much!! 🥹🥹🥹
I keep getting grinds sticking to the filter in a ring at the top when I do your single pour method. Any tips?
Hey Bacchus!! Yes! Are you brewing darker coffees or ones with more gases? Do you move towards the edges enough? If you have IG you can DM me there with pictures of the finished brew so I could help you a bit easier!
But it sounds like it's either a gassy coffee and there's not enough movement!
@@TALESCOFFEE Thanks for the tip! Pour this morning was a lot better and had less grinds on filter wall. I still can't quite get that signature dome 😅 My draw down doesn't spin as much as yours does. The stirring is harder than it looks
Hey Vince. I’m new to your channel and have been watching and trying to learn about the single pour method (thank you for the awesome content). I did have a question. Have you ever adapted the recipe for a smaller dose (say 200-250g pour)?
Helllllo! I have, infact I noramlly only pour to 260 for myself. Though I tend to brew REALLY right ratios compared to most peopel I almost always use 20 grams of beans anyways. The thing is I will pour extremely slowly especially recently to get the best flavours out!
@@TALESCOFFEE With speed in mind and keeping things slow at a brew size of around 250g, do you target to have the pour completed by 45s?
man, ive tried the single pour so many times, watched so many of your videos... and it always just never tastes good.
Oh no! 🫠 do you have Instagram? You can send me pictures of the finished bed and we can work on it! Maybe it’s because it’s too strong and we should try diluting the finished brew a bit instead?
@@TALESCOFFEE I believe you use reaally fine grind, which you should emphisize more! I tried your method with comandante between 13-15 clicks and it worked fine. Not my best cup but still good. I believe people understand somewhere around 20-24 clicks on comandante when you call "medium fine". Which tasted pretty weak to me.
@@TheIkubaru Yeah mine is quite fine >. I shall do that! I will emphasize the grind size more thanks for the suggestion!
@@TALESCOFFEE have you tried measuring grind size with a Kruve?
@@edgarc98 Hmm no >.> I just had someone come check it with his laser thingy but there's a lot of inconsistencies in this grinder. I think the burrs aren't aligned that well =[
You’re discounting the increased extraction your stirring induces in the drawdown. To prove single-pour alone is getting the job done, you need to do a brew the same way except you don’t stir, as well as a brew using a different common well-regarded V60 technique (also with and without stirring). Without these comparisons nothing has been proven.
A more comprehensive test would make a great video if done right, so I do hope we see it soon!
The single pour for me has always had a stir though 🫠 the whole point of the method is to have the stir just extract the end bits! For me I’ve always thought of it like squeezing a teabag! That’s like asking sipjonist to not stir at the end ~
.
Though I am planning very much to compare with the other well regarded brew methods! In fact I am planning to learn from them. I have this inkling of a feeling because the single pour has always been such a high extraction it might be best to use a bypass or brew with less beans and increase the ratio.
.
Actuallg super excited to have this refractometer so I plan to push at least 2 videos this week to really understand the methods/tastes better! ✌🏼
@@TALESCOFFEE for sure, I wasn’t suggesting that needs to change. But now that you have a reliable means for testing TDS, it’s easy to setup tests that tell you more about specific stages in your process, not just the end point. No one wants to leave flavour behind, but how much does doing something specific (or not) in a given process actually help with that? 🤷♂️
Do it for the content if nothing else! 👍
Coffee science ftw
well 23% is a good % but you also make a 1:14 ratio. would be intersting to see what % you would get with a 1:15 or 1:16
I generally get around 21 idk during the video the brew came to 23 which is kinda insane. On 1:15 it’s around mid 20s~ I don’t do 1:16 so I gotta try later 🫠
I just posted it on my instagram, but I got a 20.5% extraction and a TDS of 1.64% for a 1:15!
When are you going to make a video on a single pour over technique for dark roast??? Grind size, temp, times???
Single pour > Single dump
Damn don’t do me like this. My DUMP was the most complex, masterful and skilled technique yet 👉🏼👈🏼
I use the 02 and i have a hard time to get anywhere and seems to drain too quickly eventho grinds are pretty fine - im using abaca filters. I can only speed up the pour but agitation is then off.. How would the technic be with a 02 compared to the 01 - i use 20/300 usually and a 01 seems to keep the water higher up so the sturring at the end is easier compared to the 02.?
You're measuring TSS Total SUSPENDED Solids. Disolved Solids are calcium, magnesium, sodium: minerals that are bonded to the water molecule & can only be removed byRO filtering. The SUSPENDED Solids are the compounds that water EXTRACTS (does not DISOLVE). You're measuring the SUSPENDED Solids.
What are Total Suspended Solids (TSS)?
Total suspended solids (TSS), harmful in excess and listed as a conventional pollutant in the Clean Water Act, can indicate the quality of any water specimen, from ocean water to wastewater.
When water is poured through a pre-weighed filter, the particulate matter that remains after the filter dries is classified as TSS. This type of measurement provides an actual dry weight of suspended solids, so water quality professionals often pair TSS measurement with their standard turbidity measurements to develop site-specific correlations that can help create time-saving efficiencies.
What are Total Dissolved Solids (TDS)?
Dissolved inorganic solid materials, smaller than 2 microns, refer to any minerals, salts, metals, in the form of molecules, atoms, cations or anions dissolved in water. Total dissolved solids (TDS) comprise inorganic salts (principally calcium, magnesium, potassium, sodium, bicarbonates, chlorides and sulfates) and some small amounts of organic matter that dissolve in water.
The TDS concentration is the sum of all filterable substances in water that can be determined gravimetrically. However, in most cases, TDS is primarily comprised of ions. TDS is mainly used in the studies of water quality in the natural bodies of water, including surface and ground sources.
Do you have a link to get a stir stick like you have?
It’s just a metal chopstick! 😁
omg I want one of those!!! Wow.
Would you ideally measure the extraction rate at the temperature you prefer to drink the coffee? I noticed my TDS changes significantly from initial cup pour to my ideal drinking temp (52C) to room temp.
I think some of the oil ssolidify as it cools so the TDS changes .. not sure exactly how it works. It's just when you get a droplet and then pour it onto the glass it drops temp already. In fact the refractometer tells the temp! Generally it's around 30. Don't think I could get it to a higher temp if I wanted to!
You calibrate with distilled water before the measurement.
For an accurate reading your coffee sample needs to be within 0.1C of the calibration temp.
Measuring at 52C is like 300 that difference.
@@RegrinderAlert Oh my temperature calibration is pretty close. I calibrate around 28 and the coffee on there is about the same temp just cause it cools to there.
I didn't know about the distilled water though I'll get there
@@TALESCOFFEE Distilled water is a best practice and in theory gives the most accurate results. However, in practice when you calibrate with brew water (which is often < 100ppm) it won’t affect anything really.
@@RegrinderAlert Ah okay got it! (learning curve)
What is the grind size for Comandante Grinder? 16?
I'm using Comandante C40 MK4.
I think around 16 is find, I generally recommend around 350microns so I think that could be around the right size!