"It's okay if it's boiling water", "It's okay if it's 190 or 205, you don't have to be that accurate"... Such a refreshing laid-back attitude from a pourover tutorial video.
love the fact that he isn't exact with anything....Just enough to tell you how much and what to do....Too many Coffee Nerds need to tell you exactly to the gram, ounce, time, pours etc....This was a very good video....
Great video, Tim. Could you do one for other pourovers such as the Chemex or Kalita Wave? The process is similar, but there are some differences that newer coffee hobbyists might not know.
Brewing time matters So if I choose 60 grams of coffee and 1000 ml of water - brewing time is going to be around 4-6 minutes. If you use coffee filter machine like on TIm's video - it has nice function to let coffee brew longer, just adjust from 0 to 1 on the wheel below the filter, where 0 is drip stop and coffee can't get into mug, and 1 - coffee drips very fast. I adjusted and selected 0.25 and brewing time for 33 grams of coffee and 500 ml of water was about 3.5 minutes, and I got more taste and acidity from coffee.
Tim seems like a pretty cool guy. Random, but it would be fun to see him cross-train with a guy like Aaron Franklin (BBQ) and go over their approaches to their crafts.
Is it important to always aim for around 60-90 seconds from having poured all the water until it drains through? It seems like this is hard to control by grind size alone, and the beans themselves seem to dictate this to a much stronger degree.
Everything is connected so there is no true recipe for all purpose here. Different beans, roast degree and especially grind quality (particle distribution) and size will affect this time. The recipe is a guideline but for 0,5 litre. If you brew less or more it will be shorter / longer times. But with a typical home grinder and our lighter roasts the times are normally in the range like in the video. A darker roast will normally have a quicker finishing time. You need to test it a bit and see what is best for your setup. Taste trumps any recipe guideline.
Hi! 1) Do you REALLY think the water will run straight through the filterpaper when pouring on the side? I cannot believe, and by using transparent V60s I am not able to see any kind of „bypass“ when pouring directly on the paper… 2) Why do you suggest a longer brewing time when using more coffee, e. g. 500 g vs. 1000 g? So the coffee doesn‘t need to be more coarse when I can brew for a longer time - it would be necessary when it should be finished in the SAME time…?! 3) I like the cups you are using in the video - manufacturer? Best regards from Germany Michael
Hello. Thanks for your questions. I will try to reply with short answers: 1) Yes, especially if the filter is not touching the glass wall entirely. I the filter is completely touching the glass walls of the filterholder there is less chance for bypass. 2) I don't necessarily mean you should brew for longer times when you brew more coffee. But more water normally uses longer time to pass the coffee than small amounts of water, which means it is wise to grind coarser for bigger batches of brews. If you use a refractometer to measure TDS / Extraction of your brews you will find that in order to achieve the same results with a 1 litre brew as with a 0,25 litre brew you would need to grind differently. 3) Thank you. We use the Figgjo Oslo cups that we helped design. Available in our webshop. www.timwendelboe.no
Its impossible to say, really! I use the same grinder, and you have to adjust it constantly to keep the grind consistent, I guess due to the burrs dulling at a rapid rate.
@@oh5186 It would also depend on the coffee but somewhere between 25 - 30 if the grinder is new. If too watery then go finer - if too slow and bitter - go coarser
How much of the 500g of water is retained in the filter/coffee slurry? In other words, how much coffee liquid ends up in the cup once the pour over is finished?
Hello. Normally with a drip method the coffee holds about 2.1 times it's own weight. That means if you use 30g coffee the sluyrry will weigh about 63g after brewing. that means 33g is retained in the slurry and the beverage weight will be around 467g, but this will vary slightly depending on coffee, ratio, evaporation, etc. The best way to find out is to weigh the brew water and afterwards weigh the beverage weight. Or simply weigh the filter with coffee before and after brewing.
What changes would you make (if any) with coffee/water ratio, grind coarseness, extraction time, etc. when going from the V60 (paper filter) to a cloth filter (Hario "Woodneck", 3-cup)? At the moment, I'm using a 1:15 ratio. Not sure how to balance the grind coarseness and timing using the tighter weave of the cloth filtering.
Sounds about right but might be slightly too long for that small amount. Try to go slight coarser and see if it tastes better. If not, then you are spot on.
Yes, I use 60g / L for the uniform too. If you have a poor grind quality you have to compensate for the big boulders / particles you get in the grounds by adding more coffee. Alternatively sift out the boulders.
HOpefully, yes. It is for sale here in Norway but they are working on some issues on the 110volt version. The brewer has an internal pump that makes this more complicated.
Tim Wendelboe jeg har hatt 3 stk som har slutta å virke( slutta å pumpe)Men selvsagt fått ny hver gang! Hva kan det ha seg og har du opplevd det samme?
After all, it is just water and coffee, so if you use good coffee and good water and end up with a good extraction on both then you will have tasty results on both methods
Hey does anyone know how Tim pronounces his last name? Is it "Ven-del-bo-e" or "Ven-del-bø"? James Hoffmann says "Wen-del-bo" but I feel like that has to be incorrect and Anglicized.
"The more you make, the coarser you have to grind"... It seems this is debunked. Scott Rao concedes in "Everything but Espresso" that he changed this belief after discussing with Vince Fidele (ExtractMojo), and that shorter brew time can be used for a larger batch while retaining grind setting and brew ratio.
In most cases you are not able to adjust brew time on a filter brewer, so if you want to achieve the same average extraction % you would need to grind coarser for 2 liter than 0,2 liters. Also finer grinds very often leads to channeling on bigger batches.
I've always thought "Boiling water (212 F - 100 C) should never be used, as it will burn the coffee." - even told so by Poland's finest baristas. Are you sure?
What is the reasoning behind that? We roast coffee at 200C+ degrees so I doubt that you burn the coffee. When you pour boiling water over the coffee in this method the actual brew temp in the slurry is closer to 90c.
OK, thank you, what about when I'm preparing just 1 cup (250-300ml)? Then the temp is much closer too 100c. Is is better to wait for water to be 85-90 and then pour?
One thing I truly enjoy from a recipe video is knowing where you don't have to be fussy. It's a really good sign for me
"It's okay if it's boiling water", "It's okay if it's 190 or 205, you don't have to be that accurate"... Such a refreshing laid-back attitude from a pourover tutorial video.
I love how chill you are throughout the whole tutorial. Norwegians are such cool people! Also visited your shop in Oslo and had an amazing experience.
Thanks
love the fact that he isn't exact with anything....Just enough to tell you how much and what to do....Too many Coffee Nerds need to tell you exactly to the gram, ounce, time, pours etc....This was a very good video....
" make sure all the grinds are attending the pool party "- Tim Wendelboe
Great video, Tim. Could you do one for other pourovers such as the Chemex or Kalita Wave? The process is similar, but there are some differences that newer coffee hobbyists might not know.
This is the best tutorial on pour-over coffee I've ever seen.
Nice technique/recipe! I've adapted it to my local specialty coffee (I'm from Mexico) and the results are amazing.
At the start, it was like: Miami Vice soundtrack with coffee. Perfect.
and watch me take this swing
"Make sure all the grounds are joining the pool party" Haha! Wondered about scraping the sides where coffee sticks to the filter.
Brewing time matters
So if I choose 60 grams of coffee and 1000 ml of water - brewing time is going to be around 4-6 minutes.
If you use coffee filter machine like on TIm's video - it has nice function to let coffee brew longer, just adjust from 0 to 1 on the wheel below the filter, where 0 is drip stop and coffee can't get into mug, and 1 - coffee drips very fast.
I adjusted and selected 0.25 and brewing time for 33 grams of coffee and 500 ml of water was about 3.5 minutes, and I got more taste and acidity from coffee.
Good coffee always tastes good when its cool down a little bit 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
Is this working also for 1mug size ? 16g of coffee ? What about the total brew time there ? Standard 2:30-3:00 ?
Tim seems like a pretty cool guy. Random, but it would be fun to see him cross-train with a guy like Aaron Franklin (BBQ) and go over their approaches to their crafts.
Such an elegant video, have watched this so many times
Thanks for this method. It worked really well for me.
thank you for a nice video.
Is it important to always aim for around 60-90 seconds from having poured all the water until it drains through? It seems like this is hard to control by grind size alone, and the beans themselves seem to dictate this to a much stronger degree.
Everything is connected so there is no true recipe for all purpose here. Different beans, roast degree and especially grind quality (particle distribution) and size will affect this time. The recipe is a guideline but for 0,5 litre. If you brew less or more it will be shorter / longer times. But with a typical home grinder and our lighter roasts the times are normally in the range like in the video. A darker roast will normally have a quicker finishing time. You need to test it a bit and see what is best for your setup. Taste trumps any recipe guideline.
nice method. i like it and useful for me. thank you, Tim. 👍🏻
So, If I use this method, Tim Wendelboe is gonna be there with me to make coffee, Right?
Thanks for this method, nice video tim
Great video . Thanks for share with us .😊
Great teaching.
Really keen on the v60, need one for pour over reviews on the COFFEEwithGPA channel
Thanks a lot Tim for another great video! Any grinder you would suggest for this type of brewing method?? Thanks!
Alexandros D He’s using the WSCG2 from Wilfa. It’s relatively cheap, but still pretty good. Retails at about $70 if I’m not mistaken.
Hi!
1) Do you REALLY think the water will run straight through the filterpaper when pouring on the side? I cannot believe, and by using transparent V60s I am not able to see any kind of „bypass“ when pouring directly on the paper…
2) Why do you suggest a longer brewing time when using more coffee, e. g. 500 g vs. 1000 g? So the coffee doesn‘t need to be more coarse when I can brew for a longer time - it would be necessary when it should be finished in the SAME time…?!
3) I like the cups you are using in the video - manufacturer?
Best regards from Germany
Michael
Hello. Thanks for your questions. I will try to reply with short answers:
1) Yes, especially if the filter is not touching the glass wall entirely. I the filter is completely touching the glass walls of the filterholder there is less chance for bypass. 2) I don't necessarily mean you should brew for longer times when you brew more coffee. But more water normally uses longer time to pass the coffee than small amounts of water, which means it is wise to grind coarser for bigger batches of brews. If you use a refractometer to measure TDS / Extraction of your brews you will find that in order to achieve the same results with a 1 litre brew as with a 0,25 litre brew you would need to grind differently. 3) Thank you. We use the Figgjo Oslo cups that we helped design. Available in our webshop. www.timwendelboe.no
I have the newer WILFA grinder. Do you have any tips on which setting would fit for Chemex & V60?
Its impossible to say, really! I use the same grinder, and you have to adjust it constantly to keep the grind consistent, I guess due to the burrs dulling at a rapid rate.
Great video😊 what grindsize would you recommend for these two brewing methods using the Wilfa Uniform?
It really depends n how much you are going to brew and also how worn your burrs are.
@@TimWendelboeCoffee lets say we use the same example as in the video; 500g water to 30g coffee 😊 the grinder is very new.
@@oh5186 It would also depend on the coffee but somewhere between 25 - 30 if the grinder is new. If too watery then go finer - if too slow and bitter - go coarser
Grind size for V60 and Chemex with Virtuoso Baratza?
How much of the 500g of water is retained in the filter/coffee slurry? In other words, how much coffee liquid ends up in the cup once the pour over is finished?
Hello. Normally with a drip method the coffee holds about 2.1 times it's own weight. That means if you use 30g coffee the sluyrry will weigh about 63g after brewing. that means 33g is retained in the slurry and the beverage weight will be around 467g, but this will vary slightly depending on coffee, ratio, evaporation, etc. The best way to find out is to weigh the brew water and afterwards weigh the beverage weight. Or simply weigh the filter with coffee before and after brewing.
What changes would you make (if any) with coffee/water ratio, grind coarseness, extraction time, etc. when going from the V60 (paper filter) to a cloth filter (Hario "Woodneck", 3-cup)?
At the moment, I'm using a 1:15 ratio. Not sure how to balance the grind coarseness and timing using the tighter weave of the cloth filtering.
I would use the same recipe but maybe adjust the grind finer as the water can often run quicker through the cloth filters
Good coffee, wholesale price?
Thank you! Would this be the same ratios for a Chemex?
yes
Great video! Thank you!
How about 200ml of coffee? Dose of 13g and then total brew time of 2:30-3.00 minutes or what do you recommend?
Sounds about right but might be slightly too long for that small amount. Try to go slight coarser and see if it tastes better. If not, then you are spot on.
Would you use 60g/l if you'd be grinding with the Wilfa Uniform?
Yes, I use 60g / L for the uniform too. If you have a poor grind quality you have to compensate for the big boulders / particles you get in the grounds by adding more coffee. Alternatively sift out the boulders.
If you're going to stir coffee should you not wait until 2nd pour? It seems that the bloom does not have enough water in the brewer.
not enough for me I do it on 2nd pour or use more water.
that makes sense...
this may be a silly question but what size range server is that? the 600 or 800ml? not sure which to get
If you look at the side of the server it says "02". That means 600ml.
Is that automatic brewer going to be available again??
HOpefully, yes. It is for sale here in Norway but they are working on some issues on the 110volt version. The brewer has an internal pump that makes this more complicated.
Tim Wendelboe jeg har hatt 3 stk som har slutta å virke( slutta å pumpe)Men selvsagt fått ny hver gang! Hva kan det ha seg og har du opplevd det samme?
these cups look so nice, where can i get them?
You can get them in our webshop. www.timwendelboe.no/figgjo-cups
Tim Wendelboe Thank you! they're beautiful
Lol, I first read it as "Thank You! you're beautiful"
But you didn't drink the auto brew one? Which is better? I use the Technivorm which should be similar.
With a good brewing recipe and same extraction the methods will taste more or less the same
After all, it is just water and coffee, so if you use good coffee and good water and end up with a good extraction on both then you will have tasty results on both methods
Hey does anyone know how Tim pronounces his last name? Is it "Ven-del-bo-e" or "Ven-del-bø"? James Hoffmann says "Wen-del-bo" but I feel like that has to be incorrect and Anglicized.
ven-del-bo ;-)
@@TimWendelboeCoffee ok James says it better than I would have thought
"The more you make, the coarser you have to grind"... It seems this is debunked. Scott Rao concedes in "Everything but Espresso" that he changed this belief after discussing with Vince Fidele (ExtractMojo), and that shorter brew time can be used for a larger batch while retaining grind setting and brew ratio.
In most cases you are not able to adjust brew time on a filter brewer, so if you want to achieve the same average extraction % you would need to grind coarser for 2 liter than 0,2 liters. Also finer grinds very often leads to channeling on bigger batches.
The volume is too big man
Boiling water?
yes
I've always thought "Boiling water (212 F - 100 C) should never be used, as it will burn the coffee." - even told so by Poland's finest baristas. Are you sure?
What is the reasoning behind that? We roast coffee at 200C+ degrees so I doubt that you burn the coffee. When you pour boiling water over the coffee in this method the actual brew temp in the slurry is closer to 90c.
OK, thank you, what about when I'm preparing just 1 cup (250-300ml)? Then the temp is much closer too 100c. Is is better to wait for water to be 85-90 and then pour?
I would still use boiling water. If your coffee beans are good quality it should taste good.
based on the amount of gas coming from your bloom. It looks like your beans are not freshly roasted. Not judging, just making an observation.
lighter roasts have less gas than darker roasts and we also let our coffees degas for 4-7 days before use them.
you are telling Tim Wendelboe how to roast his coffee?
🐕🐶
sloppy man