Why Does Pouring Structure Matter? | Coffee with April
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- This week, we're brewing the same coffee and using the same brewer for three brews, with one major variable change: pouring structure.
We're using the plastic version of the april brewer this week, recently released to those of you that placed pre-orders. We chose our Kainamui AA filter as the coffee for this experiment, if you would like to try this at home yourself you can find the coffee here: www.aprilcoffeeroasters.com/c...
If you're curious, you can replicate the recipe featured in this video below:
12g Dose
200g Brew Water
92 Degree Water Temp
Grind Size: D50=µm737
Follow the pouring structures featured in the video
If you would like to learn more about this brewer, you can find more information by following this link: www.aprilcoffeeroasters.com/c...
If you're especially curious about the content that we produce, make sure to check out our Patreon as we have several different ways that you can join our community: / patrikrolf
We're always interested in hearing what topics you're most curious to hear us discuss, and Patreon is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us or our collaborators using any of the channels below:
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Instagram: / aprilcoffeecph
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Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
Music by Andrew Blumhagen
andrew.blumhagen@gmail.com
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andrewblumhagen.bandcamp.com/...
Graphics by Chloé Shephard
chloeshephard@hotmail.com
/ chloephotoandbooks
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Produced by April Media - 2021
Wow! Super insightful.
Thanks for the information and for helping us brew better coffee at home.
Perfect timing! My plastic April Brewer and papers arrived today in Seattle. Cheers!
Very interesting. I’m excited to get my hands on one in the US.
Finally snagged the plastic version of the April Brewer after seeing its available on this! I've been using your recipes on the Torch Mountain, but I wanted something plastic so I can more easily transport without worry of breaking, and also am curious how the flow differences are going to be. Excited to try it.
Late to this party, but I've been realizing that starting with a center pour on my V60s and then circling out helps a lot with saturation, because that initial center pour gets deeper into the deepest part of the coffee bed. It also lets me use a bit finer grind, because it seems to lift the grounds up off the filter a bit, but others' experience may vary. All that to say, I like a little of both in my cone-shaped dripper too!
Nice video! I use a V60 rather than a flat bottom brewer, but I use some of the same concepts. I use multiple pours, sometimes circular and sometimes in the center, to control extraction and brew time. Some coffees produce a lot of fines and require some center pours to keep the drawdown time and bitterness under control, especially when using multiple pours.
I recently bought a new glass dripper from a certain manufacturer that you are VERY familiar with that allows even saturation no matter your pouring structure. I think this is a very interesting method that I want to try osmotic flow method which is very famous for having a good result but a super uneven extraction
I might give an update to this very soon with the different pouring structure.
I don't have an April brewer yet but my pouring technique is a zig zag technique which is easier than the circle pour but also gives even saturation.
I don’t have the April brewer, I do have kalita 155, 185 and a Blue Bottle Dripper.
This pouring structure you stick to is useful in these other brewers as well.
Hard pour on blooming phase also plays important part, at least on my xperience
A very very simple thing that can be done if you're getting the flavor profile right, but strength is too much... just add a little brew water to the cup.
I ALWAYS have to do this anyway, as my palette cannot handle the the 1:15 - 1:17 brew strength.
Your brewed amount DOES NOT need to be the final coffee cup amount.
Hey, I’m enjoying the plastic April brewer, I noticed the air gap at the bottom is much more pronounced on the plastic vs ceramic, I’ve not noticed much difference in the cup however, but it being more durable and lighter is a good improvement. In terms of brewing I’ve given up on pouring onto the bed I find it muddies the flavour on a lot of my roasts, I use the gabbi b for a really clean cup, if it’s a really light roast I’ll still pour onto the bed to get more out of it, but I’m still playing around so it could all change.
We will show how we use the Gabbi B in this weeks video.
Hi , great study.Would love to see the results with a washed ethiopian coffee since this type of coffee tends to clog the water
Hi, not sure if you will be able to read this still since this video is almost over two years old, but I was thinking, would it be possible to get the results of the circle and center pour technique with ONLY a circle pour technique but with a slightly courser grind? I'm asking this because while circle and center might be the best in this particular test, I think a constant circle pour might be much more repeatable across multiple brews, resulting in higher consistency as well throughout all the brews.
Hi Patrick, In the video you mentioned that you're not fond of using a small tap after the 2nd pour and I was wondering why. While I would have concerns in regards to clogging, it seems to me like an efficient option to tackle the issues created by high-rising grounds from a circle-pour, and allow a better extraction of these risen grounds.
Also, your main criticism of the circle-pour seemed to be due to too high extraction/contact time. Would it be an option to just ground coarser to get a cleaner, better cup using coarser grounds in the circle pour and how would the result differ from the circle+center pour?
Thank you for watching. In our experience grinding coarser on the circle pour does lower TDS and total brew time but is still not showing optimal taste quality. You can have several different qualities of taste on the same TDS. That's when for example pouring structures has a major impact.
@@coffeewithapril can you tell us more about tapping/shaking the brewer? I got the plastic April brewer a few days ago and grounds do end up on the walls instead on the coffee bed which I "fix" by gently shaking the brewer right after the first pour.
you do understand that "better extraction" will increase strength right? And coarsening your grind will lead to more grounds on the side walls as the larger the particle the longer it takes to fully absorb water making more float and be drawn to the side walls. Swirling would help this but will add another variable that is not so easy to keep consistent..
@@coffeewithapril I find it very interesting that you say "You can have several different qualities of taste on the same TDS." Of course, while being completely true it sidesteps the other major factor of any coffee brew. TDS is, of course, no indicator of taste at all, but a quantity measurement of the amount of compounds in the brewed liquid that are not water and does not address Extraction (taste/taste profile), the other major factor of any coffee brew (let alone share the calculated extractions). While Extraction is a difficult topic as one person's extractions readings are not usefully comparable to another's regardless of the possibility of the numbers and variables corresponding exactly it is still a highly useful value when understood and used within its limitations. What most don't know or understand (adding to the difficulty of understand Extraction and it's limitations is that you can have several different qualities of taste on the same measured Extraction
It would be really cool if you did a specific video on Extraction, including why you don't ever include calculated Extraction in you videos where you brew and analyze the brews.
Please don't misunderstand me. I have great respect and appreciation for all the work you do for coffee lovers.
Thanks for all the hard work 🙏🏼🙏🏼🙏🏼
I still have no idea how you get a 3+ min drawdown on the April brewer with the 2 100g pour technique. I just can't get anywhere near that without near espresso-fine grind (which is clearly not what you're doing)
What coffee are you using? April's coffee tend to be really light roasted so they have a slower flowrate which is why he tends to front load his pours so the cup doesn't loss that clarity.
Also test it out with with his filters too they have a unique flow rate restriction.
Sincerely a coffee professional who uses the April Brewer as his daily home brewer.
@@marvinduncan5832 cheers for the reply
I've never bought April coffee, but I've used La Cabra, Coffee Collective, Bonanza, Campbell and Syme and other roasters of pretty damn light roasts. I don't use the new papers but he also got the same drawdown time before with Kalita filters. Anyhow I'll try get round to giving April's coffee and filters a go, thanks again for the reply and advice!
A lot of different factors can affect the drawdown time of a brew. There's the above mentioned coffee beans and filters, but also your grinder, and maybe even your water will play a role in the speed of the brew. My advice is not to worry about it too much and just go by taste instead. That's all that matters in the end after all
@@JoejoeReference yeah I get that, I'm pretty far down the rabbit hole. I have extensively used a lido E, wilfa svart, Wilfa uniform and versalab M3, none get close to 3 mins, closest is the svart due to greater fine production.
And i use minerally identical water to Patrik ;)
It really seems like it is somehow all in the beans now but i don't really get how his beans are so so different to every single roaster in Denmark and top light roasters in Europe
I also had the same experience as you and found that grind size has surprisingly low influence on drawdown with this method. I've found that the actual pouring also matters. The ideal would be to evenly pour through the 100g, but based on the kettle you have that can be hard for this fast flow rate. And if you do the center pour too fast (even if in total time you don't exceed the 10 seconds) you will get much faster drawdown. So to extend the video: the faster you pour down the center the faster your brew time will be.
Fixing the the too fast center pour helped me, although it's still around 2 minute. Currently what I do is that I try to do the circle pour as fast as possible (just making sure to evenly wet the bed) and then I can do a slower center pour and still be in 10 seconds.
But for perfect brewing with this method I think I would need a different kettle or somehow some direct practice for flow rate controlling.
So, i am not sure i understood : is the 50/50 pour the best method ?
Yes.
737-ish
While being very interesting and somewhat helpful, this, like all brewing comparisons, fail to address the reality that changing one variable is not really a fair comparison of what that variable does. Rather, it provides an idea of what the variable changes. To optimize the change in one variable, other variables need to be adjusted.
I think many people don't understand this and think that, in the case of this video, Circle pour= good, Center pour= not good, Circle/Center pour= best, which isn't true and misses what I see as the useful information here-
With the given method/grinder/grind size/variables
Circle pour- highest TDS/Extraction
Center pour- lowest TDS/Extraction
Circle/Center pour- very high TDS/Extraction
nothing more, nothing less. An important point, while Extraction rises with a larger coffee/water ratio, TDS rises to a peak and then lowers with a larger coffee/water ratio (the peak being dependent on the grind size)
Thanks for the comparison and all your work
🙏🏼🙏🏼🙏🏼
Hi, not sure if you will be able to read this still since this comment is over a year old, but I was thinking, would it be possible to get the results of the circle and center pour technique with ONLY a circle pour technique but with a slightly courser grind? I'm asking this because while circle and center might be the best in this particular test, I think a constant circle pour might be much more repeatable across your brews, resulting in higher consistency as well throughout all your brews.
Marketing gimmick
Dude, what's with you & the word "basically"? have you
counted yourself how many times you said that word in the video? 12 times dude ! is this the only word that you know? next time review your video first before release.
Shut up
We are excited in Plastic april brewers 💪 @gnadcafe