I go by first impression to judge any parameter. The first time I used a Aeropress it was muted but very smooth. First time with a V60 it was brighter but flavors were more evident.First time with a Kalita I noticed change in body/mouthfeel. First time with the April brewer it was balanced and sweeter.
I'm curious about how to execute the different pouring methods. Also, I've been curious about something recently that I'm trying to figure out from more traditional brewing circles. I know April doesn't necessarily use bloom anymore because of the other methods of degassing, but some people time their bloom by smelling the coffee as it degasses. I tried this out and got a few good cups and a few bad ones too. Using a coffee that had been sitting around for longer, I smelled the bloom for the flavor notes that I was looking for, then began my pour after I felt that I smelled what I wanted. With a newer coffee that hadn't degassed as long, I tried the smelling technique again but ended up underextracting. I wonder if you've tried something like this throughout your experience brewing
Thanks for sharing, Patrik! I love your videos. They are great resource. Also, this makes it easier for me to understand your brew method that I definitely transcribed from the WBC videos haha. Looking forward to more information on the April Brewer. I do not have an Origami or anything that matches up with your brewer, so I tried to get close to your method using Kalita filters in my V60. It produced interesting results, mostly good. Anyway, have a great day!
Do you find that this recipe is now a lot better than the one you previously prepared with; for most coffees, or just that coffee for that specific event?
Hi Patrick first of all thank you for all your video you bring so much inspiration to all.. Regarding this video may i ask what had been your tds and extraction percentage during your rounds?
Thank you for watching Rudel. I am not very interested in TDS when brewing coffee, mainly because of the concept of a refractometer that isn't very reliable. That being said focus is 1.25 TDS.
Hi Big fan from thailand. Can I ask you which part of the brew generally control the flavour from hot to warm then to cool? Does it control separately like 2nd pour for hot aroma and flavour, 3rd pour for warm and 4th pour for cool? Thank you for great videos!
Coffee with April Unfortunately the brewer is not available to us, and the recipe only works with this brewer, right? Also I really appreciate your work on this channel, Thanks!
Thank you for watching, We haven't got enough experience with the origami brewer to answer those questions. That being said the Paper Filter is only apart of the equation, meaning there will be a difference in between the two shapes of ceramic filter.
Hi Patrick, I follow you with pleasure .. my question is this: I use origami dripper with kalita wave and I like your recipe a lot but I noticed that the grinding varies from coffee to coffee; I bought the Colombia Experimental and Ethiopia Gesha village lot 85 on your website but I noticed that the ethiopia should be ground with comandante grinder at about 32/33 clicks to finish at 3 minutes instead with Colombia I have to grind very fine; What kind of grinding do you recommend with Comandante grinder for Colombia? should extraction drip about 3 minutes? thank you very much
Hi Patrick nice video. Btw i want to ask, correct me if i wrong, your pouring step in championship is 5 steps. 30-60-30-60-30. Is it your 1st round recipe?
The pouring is done differently in the first and second round. You can see the live video from the first round to learn the pouring for the first round (it is live on TH-cam) the way I brewed in the final is in the video above.
@@coffeewithapril im your big fan. Thank for sharing a huge of knowledge about the coffee, i mean for roaster to brew...etc for everyone. Respect you 😍
@@profitcommunity864 that sounds strange indeed. We have all of our brewing times between 2:30-3:00. What water are you using? Are you following the pouring structures? How old is the coffee from roast?
Thank you for watching. On that specific day, it was more about being able to work "faster" during our trials backstage and a manual grinder will never be the fastest. You can make tasty coffee on both grinders.
@@coffeewithapril Patrik, do you reckon using an EK43 or a grinder that can produce a very even grind distribution would produce tastier coffee than using a commandante?
@@marcuschew8726 For the World Championship you bring what you believe generates the best result. If we thought an EK43 would be a better option we would have brought that.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
I go by first impression to judge any parameter.
The first time I used a Aeropress it was muted but very smooth. First time with a V60 it was brighter but flavors were more evident.First time with a Kalita I noticed change in body/mouthfeel. First time with the April brewer it was balanced and sweeter.
I'm curious about how to execute the different pouring methods.
Also, I've been curious about something recently that I'm trying to figure out from more traditional brewing circles. I know April doesn't necessarily use bloom anymore because of the other methods of degassing, but some people time their bloom by smelling the coffee as it degasses. I tried this out and got a few good cups and a few bad ones too. Using a coffee that had been sitting around for longer, I smelled the bloom for the flavor notes that I was looking for, then began my pour after I felt that I smelled what I wanted. With a newer coffee that hadn't degassed as long, I tried the smelling technique again but ended up underextracting. I wonder if you've tried something like this throughout your experience brewing
Thank you for watching. That is indeed a new concept too us. We currently don't work with the concept of bloom.
Thanks for this video. Can I ask about approximately how much you diluted the third wave water? And maybe a topic talking about water as well. Thanks
The ratio used in the competition was the same as they recommend.
Thanks for sharing, Patrik! I love your videos. They are great resource. Also, this makes it easier for me to understand your brew method that I definitely transcribed from the WBC videos haha. Looking forward to more information on the April Brewer. I do not have an Origami or anything that matches up with your brewer, so I tried to get close to your method using Kalita filters in my V60. It produced interesting results, mostly good. Anyway, have a great day!
Thank you for watching Daniel.
Hi pat, how much click on comandante nitro blade for your grind size?
Thank you for watching, 28.
Approximately what setting on the comandante were you working with before switching to the ditting?
Thank you for watching, 28.
God Bless Patrik, Thanks for sharing your fantastic method!
Thank you for watching.
Interesting. Out of curiosity, what about if the center pour is 30g and the circle pour 70g? Would that be fine with a conical brewer (V60)?
Thank you for watching. Try it. It will be a difference but both would generate a tasty cup of coffee.
So this methode wont be great with v60 shape right?
Thank you for sharing your recipe, wait for your geisha village.
Do you find that this recipe is now a lot better than the one you previously prepared with; for most coffees, or just that coffee for that specific event?
The focus when competing is always to find the best recipe for that specific coffee.
Thank you for the video! But what temperature did you set?
Thank you for watching. It is in the video. I used 90'C.
Hi Patrick first of all thank you for all your video you bring so much inspiration to all.. Regarding this video may i ask what had been your tds and extraction percentage during your rounds?
Thank you for watching Rudel. I am not very interested in TDS when brewing coffee, mainly because of the concept of a refractometer that isn't very reliable. That being said focus is 1.25 TDS.
Thank you Patrick for taking time to share your experience! All the best!
Hi Big fan from thailand. Can I ask you which part of the brew generally control the flavour from hot to warm then to cool? Does it control separately like 2nd pour for hot aroma and flavour, 3rd pour for warm and 4th pour for cool? Thank you for great videos!
And then there's me who's only coffee I know how to make is instant coffee from a jar. I feel like a child
What’s the point of this video if we can’t apply the recipe?
Why can't you apply the recipe?
Coffee with April Unfortunately the brewer is not available to us, and the recipe only works with this brewer, right?
Also I really appreciate your work on this channel, Thanks!
The brewer will be available from July on our website. Plus, there is a lot you can take from this and use on other flatbed brewers.
Coffee with April
Great, I thought it won’t be available and we can’t apply it to flatbed brewers like kalita wave.
Thanks for sharing your methods!
Thank you for this great video.
My question is when you pre-grind the coffee, you cover the jug where is stocked inside or you just leave it open?
We cover it.
how is the april brewer compared to the origami using the same flat bottom filter?
Thank you for watching, We haven't got enough experience with the origami brewer to answer those questions. That being said the Paper Filter is only apart of the equation, meaning there will be a difference in between the two shapes of ceramic filter.
Hi Patrick, I follow you with pleasure .. my question is this:
I use origami dripper with kalita wave and I like your recipe a lot but I noticed that the grinding varies from coffee to coffee; I bought the Colombia Experimental and Ethiopia Gesha village lot 85 on your website but I noticed that the ethiopia should be ground with comandante grinder at about 32/33 clicks to finish at 3 minutes instead with Colombia I have to grind very fine; What kind of grinding do you recommend with Comandante grinder for Colombia? should extraction drip about 3 minutes? thank you very much
Thank you for watching. We recommend below 3:00 total brew time. Grind size can be around 29-32 using the Tropical.
@@coffeewithaprilthank you very much ... your coffee is fantastic
Any update when your brewer is gonna be available?
Thank you for watching. It will be available later this year.
Hi Patrick nice video. Btw i want to ask, correct me if i wrong, your pouring step in championship is 5 steps. 30-60-30-60-30. Is it your 1st round recipe?
The pouring is done differently in the first and second round. You can see the live video from the first round to learn the pouring for the first round (it is live on TH-cam) the way I brewed in the final is in the video above.
@@coffeewithapril thank you 👍
hello what is the grind size in a comandante
28 (cf above)
It total 199g water for 14g coffee right. Can i ask you for an ideal temperature of water for this method?
Thank you for watching. 90-92’C
@@coffeewithapril im your big fan. Thank for sharing a huge of knowledge about the coffee, i mean for roaster to brew...etc for everyone. Respect you 😍
Do we have to wait for all water finished goin down before pouring the next one? Especially from 2nd pour to 3rd pour, and 3rd pour to 4th pour?
No, you can approach it differently depending on the strength of the cup you are looking for and the roasted coffee you are working on.
I am using april too. I tried several times and found that always left a little water even after 4 minutes, ± 10 cc. Is it normal.
@@profitcommunity864 that sounds strange indeed. We have all of our brewing times between 2:30-3:00.
What water are you using?
Are you following the pouring structures?
How old is the coffee from roast?
Thanks for explaining everything! Did you find the grinder itself (804) produced better tasting coffee than comandante?
Thank you for watching. On that specific day, it was more about being able to work "faster" during our trials backstage and a manual grinder will never be the fastest. You can make tasty coffee on both grinders.
@@coffeewithapril Patrik, do you reckon using an EK43 or a grinder that can produce a very even grind distribution would produce tastier coffee than using a commandante?
@@marcuschew8726 For the World Championship you bring what you believe generates the best result. If we thought an EK43 would be a better option we would have brought that.
- 14g coffee
- 200ml water
- So it’s around 1 : 14.3 ratio right?
Yes.
Rasio 1 : 15 ?
Correct. Thank you for watching.
@@coffeewithapril wouldn't it be 210ml if it's 1.15 ratio?
@@chorvanou3024 correct
I'll buy 2 of your brewers, sell it internationally plz, pretty sure a few thousand people would buy too