Watched this video back to back with your video on wbc champions recipe. Love how this guy really used 'available' equipment. Still one major hurdle which makes it very hard to replicate (cost wise) is the water quality. Its an already expensive hobby, but now having to 'mix' water ..at the end of the day, this is the easiest most repeatable method (JH, matt winston, 4:6) being split the pour 5x
I'm from Chile, and a couple weeks ago I went out to a specialty coffee cafe during my lunch break to have a filtered coffee, and Carlos Medina happened to be working at that cafe! When my buddy and I bought our filtered coffee the cashier told us "Today is your lucky day, your coffee is going to be brewed by the World Champion". I can say for a fact that the coffee was absolutely amazing. Congrats to Carlos for his awasome achievement!
Everyone discovering specialty coffee for the first time ends up spending hours on your channel. I know from experience. I've learned so much here. Very thankful.
definitely inspired from seeing how "home coffee bar" tools are making their way into championship's hands! also congratulaciones carlos vamos hermano!! 💪
after watching multiple hand grinder reviews and comparison videos from you, Lance and James, I had just decided on the ZP6 Special. Congratulations Carlos.
The ZP6 arrived today, and I was really surprised to see how coarse 5.6 is compared to what you were using. It would be useful for to check this when your ZP6 arrives. The manufacturer's grind setting reference guide puts French Press in the range of 5 to 6.
Judging by your brew I would call your grind setting medium-fine. What setting world this be in standard comandante clicks? Look like no higher thank 20. Just curious
Thanks for another great video! I’m not sure if you know, but the Amazon link for the UK shop doesn’t work, at least for me anyway. Not sure if anyone else has had the same problem
I would love a video or a couple about coffee water... comparisons with filtered water and recipes. I still haven't made the jump beyond filtered water.
Really exiting recipe, and with home stuff! Congrats Carlos! For extra temp stability, I'll use a full kettle, which for my bona vita is 1L instead of the 450ml. I'd probably double the water recipe to make it easy, and that would also make it easy to add the extra drops of Lotus. I don't have any coffee specific sensory glasses, but I do have wine glasses, and I know I wouldn't be the first person to serve/drink coffee out of a wine glass to enhance aroma.
@KyleRowsell FWIW, this cup was great - have an Ethiopian with written notes of chocolate covered strawberries and shortbread. The aeropress recipe of yours brought out the strawberries quite nicely but I couldn't find shortbread. This pourover recipe - absolutely vivid shortbread in the hotter stage, and that evolved into a marriage with strawberry butteryness as it cooled. A fantastic recipe. I ordered the ZP6 just now because I've been in the market and see that this is highly regarded, so I can only imagine how much more that grinder will bring to the table! Appreciate your work. GL with the Standart spot 😉
Nice video kyle! How would you teanslate that grind size to the x-pro? I tried comparing the charts. The zp6 at 5.2 would be just between the siphon/pour over and French press range. That would be 2 rotations plus 4 clicks( 2.4) on the x pro. Am I doing it right? Thank you!
What's the grind size you used, exactly? I know you said 400 micron burr gap but I don't know how that translates to grind size. I'm asking because when I think of a medium coarse grind, I assume a ~1000 micron particle size, and it sounds like your definition of medium coarse is significantly finer than that.
I love the recipe and the fact that you can easily test it at home yourself!!! I still have one question about the temperature. I use a light roasted Columbian coffee and I am wondering which temp I should use? Normally with light roast I use around 96-99 and in the video you recommend something way cooler more like a medium to dark roast.
Time out. 5.2 on my ZP6 is probably like 700 burr gap on my Zerno Z1 with MP burrs. How are you calibrating each? With the Z1 and MPs, I calibrate my grinder to around 5um above chirp/rubbing. At 300um, that's like a slightly coarse espresso grind for me. I never go lower than 510um on MPs for filter/pourover. I have every other 64mm burr and they're all different grind settings but the MPs have the lowest gap for pourover. For calibrating on my ZP6, 0.0 is the first setting where I can make a full rotation without rubbing and one click below 0.0, I have a tiny rub. To get similar reaults and EYs as my settings on MPs, I need to be on around 3.7. One of what you say around grind setting does not make sense at all.
My zerno is a chirp, not lock. Also keep in mind my 400 suggested was for this specific coffee from Standart. Not a prescription for what you should use.
I use same method of zeroing for my JXPRO. just when I hear them slide, that's my 0.0. That said, burr gap would be 500um for espresso (around 1.0.0) and 1000um for V60 (around 2.0.0). 🤯
As I'm a big fan of boozy coffee (drinking Columbia, carbonic maceration, right now, with this exact candy smell) - thank you very much for the video, much appreciate your content sir
I didn't try it as a pour over - instead pulled shots of espresso - but I LOVED that wush wush that came with Standart this time. I apparently AM a big fan of that fruity, fermenty stuff!
Start the timer at first contact with water and after 30 seconds, proceed to the second pour. I didn’t instruct how long to pour, but I would advise around 5-8 seconds max.
A little bit late to party but great video kyle and congrats to Carlos. Curious what is your reference point for your zero on zerno, burr lock or churb? 400 is way too fine for me. It will cause 5-6 minutes drawdown in orea!😂
Somehow the words "fermenty" and "boozy" always collide in my head. Might be cause English is not my first language and I've always attributed the word "boozy" to high proof alcohol, vodka, gin, whisky etc., which are usually definitely not "fermenty". I've tried and served the Finca Potosi coffee from several roasters and I love that coffee, but as much as "fermenty" is right on the money, other words I'd use are barnlike, yeasty and maybe even manure, but not boozy :P
well... mix of wine and whisky were boozy and fermenty at the same time isnt it? many good quality anaerobic coffe produce those both notes... again.. if u use good grinder, good coffee, and brew correctly, it will be barnlike, yeasty, or manure ish if one of them were opposite
I think we would benefit from a coffee water video, but you might have to find a way to make it interesting. Maybe blind tastings or "Lameman" tastings.
Congrats Carlos! And all competitors on an amazing 2023 competition. Btw consider liking and subscribing for the TH-cam algo. Thanks friends!
First. Hehe. Shalom. Congrats 🎉👏🏻🥳, Carlos!!
Great vid! He was a great person to watch. Very kind and absolutely deserving. Thanks for the shout!
Watched this video back to back with your video on wbc champions recipe. Love how this guy really used 'available' equipment. Still one major hurdle which makes it very hard to replicate (cost wise) is the water quality. Its an already expensive hobby, but now having to 'mix' water ..at the end of the day, this is the easiest most repeatable method (JH, matt winston, 4:6) being split the pour 5x
Indeed. You're here. Nice. Shalom. Congrats 🎉👏🏻🥳, Carlos!!
I'm from Chile, and a couple weeks ago I went out to a specialty coffee cafe during my lunch break to have a filtered coffee, and Carlos Medina happened to be working at that cafe! When my buddy and I bought our filtered coffee the cashier told us "Today is your lucky day, your coffee is going to be brewed by the World Champion". I can say for a fact that the coffee was absolutely amazing. Congrats to Carlos for his awasome achievement!
I love that Carlos created his success with gear that the rest of us can relate to. Congratulations Carlos ☕️☕️☕️
Absolutely fantastic.
Felicidades Carlos!! so good we live in the same country 🇨🇱
Today was the coffee expo here at Chile, of course we got our world champion in a very nice QnA. He’s so easy going and humble! Loved this video
He seems like a great individual
Everyone discovering specialty coffee for the first time ends up spending hours on your channel. I know from experience. I've learned so much here. Very thankful.
Way to go, Carlos! And way to go, Kyle! Thanks for your videos!
Fun fact, Carlos is from Venezuela. And among many things he is the best, he is my best friend. 🤛
Amazing!
Congrats Carlos! Inspiring that he used gear easily accessible to us little people.
Couldn't agree more!
Congrats Carlos!
What kind of cup/mug are you drinking out of? @kyleroswell
Enjoyed the video. Congrats Carlos!
Congrats Carlos! Great video Kyle!
Thanks for watching
Congrats Carlos! Excited to try the recipe! Thanks Kyle for sharing it with us.
Congrats Carlos!!
Dang I love this walkthrough. Thanks for the video Kyle!
Thanks for watching!
Bravo Carlos!
Congratulations Carlos🎉
Nice eyes on the kettle. Hehe. I also have the hold the temperature feature.
Congrats Carlos
definitely inspired from seeing how "home coffee bar" tools are making their way into championship's hands! also congratulaciones carlos vamos hermano!! 💪
It’s fantastic
Also speaks to the quality of certain equipment
Felicidades, Carlos!!
@KyleRowsell Question at 5:10 you say he uses the Bonavita X filter and 3:12 you say he uses the Brewista X filers. Can you clarify?
Congratulations Carlos ! 🎉
Congrats!! Carlos
Thank you for Carlos' recipe Kyle.
Any time!
Congrats carlos
congrats carlos
Hi Kyle, what setting would you recommend for the X-pro?
🙌🏼 YES water recipes videos please 🙏🏼
You got it!
Congrats Carlos and all competitors.
👏
after watching multiple hand grinder reviews and comparison videos from you, Lance and James, I had just decided on the ZP6 Special. Congratulations Carlos.
Nice!
The ZP6 arrived today, and I was really surprised to see how coarse 5.6 is compared to what you were using. It would be useful for to check this when your ZP6 arrives. The manufacturer's grind setting reference guide puts French Press in the range of 5 to 6.
It’s truly inspiring
Agreed!
I just picked up a ZP6 myself. I would really appreciate a detailed overview of your recommended grind settings for the ZP6 in your upcoming review.
Will do
Same. Myself and a co worker got the ZP6
Judging by your brew I would call your grind setting medium-fine. What setting world this be in standard comandante clicks? Look like no higher thank 20. Just curious
Thanks for another great video! I’m not sure if you know, but the Amazon link for the UK shop doesn’t work, at least for me anyway. Not sure if anyone else has had the same problem
and yeah.
thanks for great video bro..😊
Do you happen to know what profile Carlos used on his Kaffelogic? I have one and love it, would be interesting to try and replicate his roast
I do not, sorry
Always like the content Thank You
Thanks for watching
Hello, is it better to take the size 1 or 2 please ?
cheers Carlos
I would love a video or a couple about coffee water... comparisons with filtered water and recipes. I still haven't made the jump beyond filtered water.
Sounds good!
Congrats Carlos
Really exiting recipe, and with home stuff! Congrats Carlos!
For extra temp stability, I'll use a full kettle, which for my bona vita is 1L instead of the 450ml. I'd probably double the water recipe to make it easy, and that would also make it easy to add the extra drops of Lotus.
I don't have any coffee specific sensory glasses, but I do have wine glasses, and I know I wouldn't be the first person to serve/drink coffee out of a wine glass to enhance aroma.
Nice! Let me know how it turns out
Is there a link to that Nano roaster?
Great timing for my second cup of coffee, after brewing my first according to your aeropress recipe video!
Right on!
@KyleRowsell FWIW, this cup was great - have an Ethiopian with written notes of chocolate covered strawberries and shortbread. The aeropress recipe of yours brought out the strawberries quite nicely but I couldn't find shortbread. This pourover recipe - absolutely vivid shortbread in the hotter stage, and that evolved into a marriage with strawberry butteryness as it cooled. A fantastic recipe. I ordered the ZP6 just now because I've been in the market and see that this is highly regarded, so I can only imagine how much more that grinder will bring to the table! Appreciate your work. GL with the Standart spot 😉
@@prundonmcavoy7155 haha I was joking about the Standart spot.
Great video as always, also can't wait for my zerno, should be here this month.
Very exciting!
Nice video kyle! How would you teanslate that grind size to the x-pro? I tried comparing the charts. The zp6 at 5.2 would be just between the siphon/pour over and French press range. That would be 2 rotations plus 4 clicks( 2.4) on the x pro. Am I doing it right? Thank you!
Would love to know what roast profile Carlos used on the kaffelogic if you know?
What filter papers do you recommend? I prefer light roasts typically, and I have a 1Zpresso ZP6 and a V60.
Congrats, Carlos !
What's the grind size you used, exactly? I know you said 400 micron burr gap but I don't know how that translates to grind size. I'm asking because when I think of a medium coarse grind, I assume a ~1000 micron particle size, and it sounds like your definition of medium coarse is significantly finer than that.
I'm a fan of Sassy Kyle. Standart, get this man an article!
Haha I’m only joking, they’ve sent a request in the past and since launching September I’ve had little time.
Ah dude I need this ZP6 video! Pppplllleeeeaaassseeee
Congratulations Carlos 🎉🎉🎉
:3 Shalom. Congrats 🎉👏🏻🥳, Carlos!!
What grind size would this be on virtuoso + (range from 0-40)
Congratulations Carlos
👏
Congratulations, Carlos!
Thank you also Kyle for providing more information such as the water chemistry. Appreciate it!
My pleasure
Congrats carlos
I love the recipe and the fact that you can easily test it at home yourself!!!
I still have one question about the temperature. I use a light roasted Columbian coffee and I am wondering which temp I should use? Normally with light roast I use around 96-99 and in the video you recommend something way cooler more like a medium to dark roast.
Well Done Carlos
the P2W competition back to skill show down again
we finally have development in brewing tech again
Congrats Carlos!!
👏
Congrats, Carlos!!
👏
Is the water completely draining between pours... maybe at least for the first couple of pours?
We missed you in WOC in Athens, was looking forward meeting you. Hoping next time. Greetings from Athens
Was planning to be there but had to cancel. Next year!
@@KyleRowsell lance told me I know, keep up the great work ❤️
Is this method scalable?
5+ on the zp6 sounds pretty coarse but shall give it a try!
Time out. 5.2 on my ZP6 is probably like 700 burr gap on my Zerno Z1 with MP burrs. How are you calibrating each? With the Z1 and MPs, I calibrate my grinder to around 5um above chirp/rubbing. At 300um, that's like a slightly coarse espresso grind for me. I never go lower than 510um on MPs for filter/pourover. I have every other 64mm burr and they're all different grind settings but the MPs have the lowest gap for pourover.
For calibrating on my ZP6, 0.0 is the first setting where I can make a full rotation without rubbing and one click below 0.0, I have a tiny rub. To get similar reaults and EYs as my settings on MPs, I need to be on around 3.7.
One of what you say around grind setting does not make sense at all.
My zerno is a chirp, not lock. Also keep in mind my 400 suggested was for this specific coffee from Standart. Not a prescription for what you should use.
I use same method of zeroing for my JXPRO. just when I hear them slide, that's my 0.0.
That said, burr gap would be 500um for espresso (around 1.0.0) and 1000um for V60 (around 2.0.0). 🤯
How many clicks would that be on a 1zpresso Q2?
As I'm a big fan of boozy coffee (drinking Columbia, carbonic maceration, right now, with this exact candy smell) - thank you very much for the video, much appreciate your content sir
So you normally grind at 300 micron gap on Zerno for pour overs? That seems pretty fine. Looking forward to the review
I do, mine is calibrated at chirp.
Oh interesting, I’ll give it a try.
Congrats, Carlos!!! I loved finding out how similar this is to how I already brew 😁. I like, "boozy, ferment-y" coffee a lot, personally, too.
Nice! Enjoy
Well done Carlos. I hope I can one day get the chance to taste coffee brewed by champions too.
Try this recipe!
trying that coffee must be a great experience!! Congratulations Carlos! 👏👏👏
Agreed!
Evening Kyle from the UK 👍
Thanks for watching
Where is this mug from? love your videos :D
I believe this one is a normcore glass
What do you use to measure gh/kh of water?
With lotus each hardness drop is 10ppm and Kh is 6 from what I can recall.
What is the equivalent grind size on the oed gen2?
Probably 3-3.5?
@@KyleRowsell that's seems like it's on the finer side for a gen2 imo
¡Bien hecho!
Felicidades Carlos 🤟
👏
Love that you used Duck Rabbit :^)
Happy to have received it!
I didn't try it as a pour over - instead pulled shots of espresso - but I LOVED that wush wush that came with Standart this time. I apparently AM a big fan of that fruity, fermenty stuff!
Awesome 👏
Not related to this video. Do you plan to sell your beans as pods for the xbloom ?
Yes, we are!
Do you pour 50 grams and then wait 30 seconds, or pour 50 over 30 seconds? Didn’t quite get you at 8:02
Start the timer at first contact with water and after 30 seconds, proceed to the second pour. I didn’t instruct how long to pour, but I would advise around 5-8 seconds max.
Duckrabbit is really good
Would love a water deep dive video 💧🌊
🫡
A little bit late to party but great video kyle and congrats to Carlos.
Curious what is your reference point for your zero on zerno, burr lock or churb?
400 is way too fine for me. It will cause 5-6 minutes drawdown in orea!😂
Do you have a zerno? If so I’m at chirp at the moment. With MP burrs.
@@KyleRowsell no currently running P64 with mp. I'm grinding between 500 to 600 from churb though on orea with kalita filters.
A deep dive into Lotus water and different recipes from your experience would be super helpful. Perhaps your first collaboration with Lance? 👀
That would be fun
How many clicks on the C40
Mid to high 30s I would guess
It’s like an evolution of Kasuya’s famous 4:6 recipe
I guess you could consider this, in a way.
it's sorta to be expected that he won with a handgrinder as it's mandatory for the grinder to be manual in brewers cup
Ok …i’m as much of a coffee geek as many (or so I thought!) but my head was spinning once you got into the water…
Haha sorry bout that
Kyle seems happier in latest videos 🤔September effect? 😁
You’re not wrong! Also, not feeding the algo but making content I want to create at a healthy pace.
I'm so confused. Dont most (if not all) Brewers cup winners use a C40, which is also a hand grinder?
Many do, but the 1Zpresso is a far more affordable option. This is the basis of my excitement
Somehow the words "fermenty" and "boozy" always collide in my head. Might be cause English is not my first language and I've always attributed the word "boozy" to high proof alcohol, vodka, gin, whisky etc., which are usually definitely not "fermenty". I've tried and served the Finca Potosi coffee from several roasters and I love that coffee, but as much as "fermenty" is right on the money, other words I'd use are barnlike, yeasty and maybe even manure, but not boozy :P
The coffee I was referring to as such was the one included with my Standart magazine
fermented coffee can definitely have a boozy taste & smell, especially more developed roasts
well... mix of wine and whisky were boozy and fermenty at the same time isnt it?
many good quality anaerobic coffe produce those both notes...
again.. if u use good grinder, good coffee, and brew correctly, it will be barnlike, yeasty, or manure ish if one of them were opposite
Спасибо за отличное видео.
Thanks for watching!
the “affordable” in front of $200 hand grinder sent me 😂 a baratza encore is automatic and $150. hand grinder should be $50 imo.
I think we would benefit from a coffee water video, but you might have to find a way to make it interesting. Maybe blind tastings or "Lameman" tastings.
Congrats Carlos....👻