This is wonderful! I guess I must be a bit of a nerd myself, 'cause I truly enjoyed the detail in this video that is missing in almost all pour over videos. Thank you for providing us with the science that we can use to understand what our tongues are telling us and not knowing why.
This is the method that brought enlightenment. Thank you. I’m a valved-dripper user and converted the bypass pour-over method to immersion brewing through trial and error. The result was great. You should convert to valved brewing. You would never look back. Pour-over is a combination of Japanese tea ceremony and an astrology session. I steep half the brew water for 2 minutes, drain it and return it to the filter for a second 2 minute steep. I then dilute it with the other half of the water. Bingo - perfection. The first immersion controls acidity and the second immersion eliminates sourness and thus allows flavor. The separation of those two elements allows easy adjustment of the recipe steep times when a new product is purchased. I can’t begin to express my gratitude for your presentation.
@@RedRoosterCoffee I use 20g, 1:14 of Community Breakfast Blend (pre-ground packaging). Full Arabica. It's a medium roast and a slight chocolate flavor is exposed by my recipe. It's popular in the southern U.S. Walmart even sells it. It was great overall. Very smooth. I also used that recipe on a LavAzza Perfetto (pre--ground packaging). Without changing anything it was a big disappointment. No flavors. Maybe some steeping adjustments will improve it; maybe not. The moral (as you know best, of course): the product one uses can make a huge difference. So for those viewers who have read my post - don't give up on the valved bypass method if your product fails to deliver the taste you expected. Experiment with steep times but keep the total steep time to 4 minutes: if you lengthen one immersion, you shorten the other.
For the LavAzza Perfetto I used 1.5 minutes for the first immersion and 2.5 minutes for the second immersion for a total of 4 minutes. That produced the needed correction and shows the immersion bypass method I developed works over different product choices.
Max nerdery. Noice! But we iced coffee lovers always be bypassing. The ice is the bypassed water. I brew 1:10:5 beans:water:ice. Lotta peeps use as much as 50% water as ice.
@@RedRoosterCoffee Tried it today with the Venezuela La Curva. Started at 1to13 ratio (15g to 195ml) and just started with a bypass up to 1to15 (added 30ml water, so 15g to 225ml). It tasted great and I didn't feel the need to adjust! I believe it tasted even sweeter than normal. A long lingering sweet aftertaste too. Still retained complexity- some brightness and some savoriness but I think the balance shifted a bit, in an enjoyable way. I think next time I should do a regular 1to15 pourover and A/B compare to be sure of the differences to make sure I'm not imagining it, haha :) Either way it was delicious.
Im not sure how the box is calculated. If yoi calaculte one axis from the other then when you add more water they will both change. Does the box move for different coffees? The bitterness is one of the key features of coffee for me would that mean I could aim for a sligjtly higjer TDS and add less water to get a more roinded cup. Will have to experiment.
Just a suggestion: great studio and presentation, B role, and topic was interesting but so hard to focus due to over-editing. This isn't a Michael Bay film, no need for so many quick edits from camera 1 to camera 2.
I third that. The back and forth overstimulated me. But I loved how nerdy it got with the calculations and testing of TDS! Now I know so much more about coffee. 🤓👩🔬 Thanks RR ❤
Enjoyed every second of this video.
This is wonderful! I guess I must be a bit of a nerd myself, 'cause I truly enjoyed the detail in this video that is missing in almost all pour over videos. Thank you for providing us with the science that we can use to understand what our tongues are telling us and not knowing why.
lol at the whiplash I got form the camera angle switching! :) Really neat video! Thanks!
This is the method that brought enlightenment. Thank you.
I’m a valved-dripper user and converted the bypass pour-over method to immersion brewing through trial and error. The result was great. You should convert to valved brewing. You would never look back. Pour-over is a combination of Japanese tea ceremony and an astrology session.
I steep half the brew water for 2 minutes, drain it and return it to the filter for a second 2 minute steep. I then dilute it with the other half of the water. Bingo - perfection. The first immersion controls acidity and the second immersion eliminates sourness and thus allows flavor.
The separation of those two elements allows easy adjustment of the recipe steep times when a new product is purchased.
I can’t begin to express my gratitude for your presentation.
Thank you for much for watching, and sharing this insight with us! We'll have to give this method a try, sounds amazing! :) We appreciate you!
@@RedRoosterCoffee I use 20g, 1:14 of Community Breakfast Blend (pre-ground packaging). Full Arabica. It's a medium roast and a slight chocolate flavor is exposed by my recipe. It's popular in the southern U.S. Walmart even sells it. It was great overall. Very smooth.
I also used that recipe on a LavAzza Perfetto (pre--ground packaging). Without changing anything it was a big disappointment. No flavors. Maybe some steeping adjustments will improve it; maybe not. The moral (as you know best, of course): the product one uses can make a huge difference.
So for those viewers who have read my post - don't give up on the valved bypass method if your product fails to deliver the taste you expected. Experiment with steep times but keep the total steep time to 4 minutes: if you lengthen one immersion, you shorten the other.
For the LavAzza Perfetto I used 1.5 minutes for the first immersion and 2.5 minutes for the second immersion for a total of 4 minutes. That produced the needed correction and shows the immersion bypass method I developed works over different product choices.
Max nerdery. Noice!
But we iced coffee lovers always be bypassing. The ice is the bypassed water. I brew 1:10:5 beans:water:ice. Lotta peeps use as much as 50% water as ice.
Super insightful. Thank you
Geeking out!
So good! :D
Great quality video! Super interesting and informative!
Thanks so much for watching, we're glad you enjoyed it! 😄
Interesting and informative video, gonna try it at work and compare with brews we sell 😊
Thank you so much for watching, friend! We're glad you enjoyed and appreciate your support. :)
This is a brewing method I had heard about but have not yet tried. I should give it a shot!
Please do and let us know what you think! ☕️❤️
@@RedRoosterCoffee Tried it today with the Venezuela La Curva. Started at 1to13 ratio (15g to 195ml) and just started with a bypass up to 1to15 (added 30ml water, so 15g to 225ml). It tasted great and I didn't feel the need to adjust! I believe it tasted even sweeter than normal. A long lingering sweet aftertaste too. Still retained complexity- some brightness and some savoriness but I think the balance shifted a bit, in an enjoyable way. I think next time I should do a regular 1to15 pourover and A/B compare to be sure of the differences to make sure I'm not imagining it, haha :) Either way it was delicious.
Nice job! So glad it was a success!
What was the grind size, I saw the Fellow Ode on 5 then on 1 or 2
Im not sure how the box is calculated. If yoi calaculte one axis from the other then when you add more water they will both change. Does the box move for different coffees? The bitterness is one of the key features of coffee for me would that mean I could aim for a sligjtly higjer TDS and add less water to get a more roinded cup. Will have to experiment.
Just a suggestion: great studio and presentation, B role, and topic was interesting but so hard to focus due to over-editing. This isn't a Michael Bay film, no need for so many quick edits from camera 1 to camera 2.
We appreciate your feedback and will keep it in mind for future videos!
Second that. In their defence, coffee jitters may have been a factor.
I third that. The back and forth overstimulated me. But I loved how nerdy it got with the calculations and testing of TDS! Now I know so much more about coffee. 🤓👩🔬 Thanks RR ❤
TLDR - Add less water to the brew then just add a splash of water after.
@@benzakonium Love it 😆
Why is this called “Bypass” when it’s just diliuting the coffee?
Because you are basically bypassing the coffee in the filter.
Nailed it! :)
Please please pick a camera angle and stick with it. It’s dizzying. At one point it was so often it felt like a purposeful troll.
Thanks for the feedback, we will keep that in mind for future videos