This is the best beehouse recipe I've tried. I usually have to practice new recipes, but this one worked out the first time I tried it. I was about to give up on pour over and switch back to French press. So glad I found this video. It's now my go to for brewing delicious coffee.
ANDY's 80/80/80 bypass method for pour-over coffee. A method that uses a high coffee:water ratio (1:14) to enable a finer grind, without overextraction Bee house brewer (size: 1 cup), or any other ceramic brewer. Melitta filter (1 cup, bleached). 17 g of coffee, at the finer end (vinger-feel finer than table salt). 201-206 fahrenheit (93-96 degrees celsius) - light roast at 204 (95) prep: rinse filter and pre-heat brewer (1) start with flat coffee bed (2) 00:00 add 80 g of water - pour following an inward spiral Smell the bloom (3) 00:30 add 80 g of water - centre pour (4) 1:00 add 80 g of water - outward spiral, kill the crust OPTIONALLY: little swirl to flatten the bed (6) 2:15-2:30 draw-down is finished every pour quite slow (~10 s)
Nice, thanks for the breakdown. Though I'd like to add a step 0. (0) Pour 50 grams of bypass water into the mug/decanter, for a total of a 1:17 ratio. Trivial as it may be.....I feel like this step should be mentioned, since it wouldn't be called a bypass method otherwise.
Quite an interesting recipe. I've tried it 3 times already, but I'm still dialing-in the grind size (finer than table salt) as my brews are overextracted. Might have to tweak also my pouring rate.
Tasted great! Was trying to figure out whether you start the clock at the very beginning or after pouring the bloom. Could you tell me? (The whole timing was not fully according to plan, probably because of the filming.)
I've never tasted "the actual smell of the ground" from a Beehouse/Mellita brewed coffee, except this method. Initial water in the cup pronounces the best flavors, unlikely diluting with the last pour (which masks the flavours with the bitterness, it's tasteless too). Genius hack
I actually tried this with V60 and achieved a pretty balanced cup for an Ethiopian I was struggling with. Might as well reccomend to pour in a way you don't stress the coffee bed too much since Ethiopian is pretty sensible to fines. I used the same ratio as the video with a Fellow Ode Grinder (2.2 setting)
just want to ask question and clarification , you have first 50g water added to the cup and followed by 80, 80, and 80g water so the total is 290g of water with 17g of coffee. Is that correct?
Never heard of this before but tried it and loved it! If I wanted to make 2 servings, is it as simple as doubling everything? Thank you for posting this
I don't have any experience making pour over just yet, but does this bypass technique offer anything that could not otherwise be accomplished by going with a coarser grind - outside of a faster brew time? Like does it result in less oil or bitterness - is there something special ab the 2:20 brew window?
If I understand his philosophy correctly, this method enables a higher extraction, without overextracting the coffee. Thus, the final cup potentially will be intenser and sweeter but not more bitter. By grinding finer you increase surface area, and hence increase extraction. The combination of the high ratio with his pouring regime enables a faster brewing time, and thereby prevent overextraction. His pouring technique using relatively little agitation (decreasing extraction), but an extensive bloom (the first pour is a conventional pour and the second pour can be considered a second bloom) to enable fast and even extraction at and after the third pour.
This was put out 20 months ago but I just have to say this. You mention it finished dripping around 2:25 to 2 and a half minutes. Well pardon me but you pulled it off at that time but the video shows clearly that water is dripping at a high rate after you pulled it off and placed it on a surface that drains. It did not finished at the 2 and a half minute dripping. Take care and enjoy a nice brew.
I think you're a dickhead and I really enjoyed the way he speaks. Some people try to be way too eccentric while doing these 'guides', and it kinda just feels like he's talking to a person rather than a camera.
The wording of your criticism needs work for sure, but I am 100% with you on the intent. This video is not a good example of technique. Evidence: that commenters explain the method and rationale better than the person in the video. Technique videos really need to be tightly scripted, shot, and edited…especially if they are to be followed. In this instance, I would use the comments section for the technique, not the video itself.
This is the best beehouse recipe I've tried. I usually have to practice new recipes, but this one worked out the first time I tried it. I was about to give up on pour over and switch back to French press. So glad I found this video. It's now my go to for brewing delicious coffee.
ANDY's 80/80/80 bypass method for pour-over coffee.
A method that uses a high coffee:water ratio (1:14) to enable a finer grind, without overextraction
Bee house brewer (size: 1 cup), or any other ceramic brewer.
Melitta filter (1 cup, bleached).
17 g of coffee, at the finer end (vinger-feel finer than table salt).
201-206 fahrenheit (93-96 degrees celsius) - light roast at 204 (95)
prep: rinse filter and pre-heat brewer
(1) start with flat coffee bed
(2) 00:00 add 80 g of water - pour following an inward spiral
Smell the bloom
(3) 00:30 add 80 g of water - centre pour
(4) 1:00 add 80 g of water - outward spiral, kill the crust
OPTIONALLY: little swirl to flatten the bed
(6) 2:15-2:30 draw-down is finished
every pour quite slow (~10 s)
Nice, thanks for the breakdown. Though I'd like to add a step 0.
(0) Pour 50 grams of bypass water into the mug/decanter, for a total of a 1:17 ratio.
Trivial as it may be.....I feel like this step should be mentioned, since it wouldn't be called a bypass method otherwise.
@@rooky3526 you are absolutely right, thanks for the addition! Forgot that one, and indeed is crucial
You also forgot to add that you are meant to “smell the bloom” after the first pour. Think this is a very portent step x)
Thank you for bringing something new to the coffee community on TH-cam! I look forward to more videos in the future.
Quite an interesting recipe. I've tried it 3 times already, but I'm still dialing-in the grind size (finer than table salt) as my brews are overextracted. Might have to tweak also my pouring rate.
Tasted great!
Was trying to figure out whether you start the clock at the very beginning or after pouring the bloom. Could you tell me? (The whole timing was not fully according to plan, probably because of the filming.)
I've never tasted "the actual smell of the ground" from a Beehouse/Mellita brewed coffee, except this method. Initial water in the cup pronounces the best flavors, unlikely diluting with the last pour (which masks the flavours with the bitterness, it's tasteless too). Genius hack
I actually tried this with V60 and achieved a pretty balanced cup for an Ethiopian I was struggling with. Might as well reccomend to pour in a way you don't stress the coffee bed too much since Ethiopian is pretty sensible to fines.
I used the same ratio as the video with a Fellow Ode Grinder (2.2 setting)
How did I just find this?! Yay for Andy!!!!!!
Those inlaid EKG bases got me feeling a feeling
Just tried this. Amazing!
just want to ask question and clarification , you have first 50g water added to the cup and followed by 80, 80, and 80g water so the total is 290g of water with 17g of coffee. Is that correct?
Never heard of this before but tried it and loved it! If I wanted to make 2 servings, is it as simple as doubling everything? Thank you for posting this
Also curious about increasing the yield and if this will work with v60?. Great video!
What's the purpose of the center pour? Is it only relevant to the bee house?
I don't have any experience making pour over just yet, but does this bypass technique offer anything that could not otherwise be accomplished by going with a coarser grind - outside of a faster brew time? Like does it result in less oil or bitterness - is there something special ab the 2:20 brew window?
If I understand his philosophy correctly, this method enables a higher extraction, without overextracting the coffee. Thus, the final cup potentially will be intenser and sweeter but not more bitter. By grinding finer you increase surface area, and hence increase extraction. The combination of the high ratio with his pouring regime enables a faster brewing time, and thereby prevent overextraction. His pouring technique using relatively little agitation (decreasing extraction), but an extensive bloom (the first pour is a conventional pour and the second pour can be considered a second bloom) to enable fast and even extraction at and after the third pour.
This was put out 20 months ago but I just have to say this. You mention it finished dripping around 2:25 to 2 and a half minutes. Well pardon me but you pulled it off at that time but the video shows clearly that water is dripping at a high rate after you pulled it off and placed it on a surface that drains. It did not finished at the 2 and a half minute dripping. Take care and enjoy a nice brew.
There's no way you saw it??
@@dan138zigI saw it too
Bruh... You got to work on getting rid of those "uh"s...and "umm"s.. Perhaps take a public speaking course. I recommend Dale Carnegie
I think you're a dickhead and I really enjoyed the way he speaks.
Some people try to be way too eccentric while doing these 'guides', and it kinda just feels like he's talking to a person rather than a camera.
To address people with "Bruh" should be your central concern before you lecture somebody on what they "got to work on".
The wording of your criticism needs work for sure, but I am 100% with you on the intent. This video is not a good example of technique. Evidence: that commenters explain the method and rationale better than the person in the video. Technique videos really need to be tightly scripted, shot, and edited…especially if they are to be followed. In this instance, I would use the comments section for the technique, not the video itself.
this man knows more about coffee than 99.99999%. i don’t think he would care about your useless opinion either..