This was great - thank you! Am now enjoying a pour over as a special treat this morning. Echo the Chemex comment as that is what I have (and a french press!) :) Thank you again!
Good morning! What a great way to start my day. I am glad to see you have a new way to spread the word about your excellent coffee. As a subscriber, I have also been enjoying this months selection. I make my special daily coffee in just this way, and it was good to see such a succinct run through the process. I feel much more confident now. This method is a great one for the fantastic light roasting you do, and I also have found that as a properly roasted coffee cools down, other flavors emerge. Perhaps, like a great pizza- a good coffee is enjoyable at many temperatures! Maybe it will help people to pre-measure the beans into smaller containers for a few days coffee at a time. Is there a limit to how far ahead you can also pre-grind without loss of flavor, or is there a big drop off right away? Thanks for coming up with this, I am looking forward to future episodes.
Great explanation on the pour over technique. I have a the Hario scale you look to be using and have used the Kalita Wave dripper with the same basic recipe ... also note the Hario has a timer as well. How about a tutorial on using a vacuum brewer? I also am really enjoying the Rwanda from this months selection. Keep em coming!
Rob thanks for the reply and for watching! We are using the hario scale. The Kalita is a great brewer! The Hario does have a timer which I usually just use for the bloom phase. I do have a siphon/vaccum brewer. I will try to work that into the video series. I'm glad to hear you are enjoying the Rwanda Natural.
I would say the reason coffee tastes better at a cafe vs home (for most users) is because of the grinder and the water they are using, not the scale. Along the scale is just as fundamental.
Adam that's definitely true! The grinder is a big part of it and I will cover that in a future video. I do think the scale helps repeatability. The water is a good point and I will also bring that up. Thanks for commenting.
Awesome video! Question- how do you know how many grams or ounces of water you are pouring on each pour ? Is there some sort of measuring unit you are using? Thank you!!
One other question- what grind size did you use? I just did my first pour over this morning! I used a medium-fine grind. I’m using a simple pour over cone on my coffee mug with #2 filter- came out great! Just wanted to get your thoughts on grind size. Thx again!
@@stevec6273 sounds like you hit it exactly right then. In the Fellow I go pretty fine. It can take it. In the Chemex indo more medium or even leaning towards course depending on the amount of coffee I'm brewing.
Kenneth, We do recommend 16:1 as the starting place. Some coffees I have gone up to 14:1 and down to 18:1. We will be sure to give the ratios on other brew methods as we go along.
This was great - thank you! Am now enjoying a pour over as a special treat this morning. Echo the Chemex comment as that is what I have (and a french press!) :) Thank you again!
Jennifer, I'm so glad you enjoyed the video! We will have a Chemex and Aeropress video coming soon!
Good morning! What a great way to start my day. I am glad to see you have a new way to spread the word about your excellent coffee. As a subscriber, I have also been enjoying this months selection. I make my special daily coffee in just this way, and it was good to see such a succinct run through the process. I feel much more confident now.
This method is a great one for the fantastic light roasting you do, and I also have found that as a properly roasted coffee cools down, other flavors emerge. Perhaps, like a great pizza- a good coffee is enjoyable at many temperatures!
Maybe it will help people to pre-measure the beans into smaller containers for a few days coffee at a time. Is there a limit to how far ahead you can also pre-grind without loss of flavor, or is there a big drop off right away?
Thanks for coming up with this, I am looking forward to future episodes.
Thanks for the kind words! I really appreciate it. We are so happy you enjoyed the video.
Great explanation on the pour over technique. I have a the Hario scale you look to be using and have used the Kalita Wave dripper with the same basic recipe ... also note the Hario has a timer as well. How about a tutorial on using a vacuum brewer? I also am really enjoying the Rwanda from this months selection. Keep em coming!
Rob thanks for the reply and for watching! We are using the hario scale. The Kalita is a great brewer! The Hario does have a timer which I usually just use for the bloom phase. I do have a siphon/vaccum brewer. I will try to work that into the video series. I'm glad to hear you are enjoying the Rwanda Natural.
I would say the reason coffee tastes better at a cafe vs home (for most users) is because of the grinder and the water they are using, not the scale. Along the scale is just as fundamental.
Adam that's definitely true! The grinder is a big part of it and I will cover that in a future video. I do think the scale helps repeatability. The water is a good point and I will also bring that up. Thanks for commenting.
Need advice on my chemex brew tech.
James we have that coming up really soon!! Stay tuned! Thanks for watching!!
Awesome video! Question- how do you know how many grams or ounces of water you are pouring on each pour ? Is there some sort of measuring unit you are using? Thank you!!
Steve we are pouring on the scale and the numbers up as you pour. We are stopping each pour when the pour over vessel water level is about at the top.
One other question- what grind size did you use? I just did my first pour over this morning! I used a medium-fine grind. I’m using a simple pour over cone on my coffee mug with #2 filter- came out great! Just wanted to get your thoughts on grind size. Thx again!
@@stevec6273 sounds like you hit it exactly right then. In the Fellow I go pretty fine. It can take it. In the Chemex indo more medium or even leaning towards course depending on the amount of coffee I'm brewing.
My $14 kitchen scale that goes to a .00g was a big upgrade for me. Do you guys recommend the 16:1 ratio as a good starting point for your coffees?
Kenneth, We do recommend 16:1 as the starting place. Some coffees I have gone up to 14:1 and down to 18:1. We will be sure to give the ratios on other brew methods as we go along.