🎉🎉UPDATE 3: WE WON the Sprudgie award! Thank you for all the support. UPDATE 2: This video has been nominated for a Sprudgie award under the "Coffee Video/Film" category! Please give us a VOTE if you enjoyed it by following the link sprudge.com/vote. UPDATE: This is insane! We excepted a handful of "I'm So Poured" comments but you amazing people having flooded the comments section! Thank you for watching through and all the support. This is what drives us to makes these videos. ❤ We're super excited about this one and we hope you enjoy it! If you find it useful then spread the love and share this with anyone who loves pour-overs! Also, we share all our recipes and infographics over on Instagram (instagram.com/aramsecoffee/ ) in case you're interested. THINGS WE MISSED & CORRECTIONS: 1. Partial Circle Pours: This is when you spiral outwards but don't go all the way to the walls of the brewer. This can get you results that are somewhere in between circle and center pours and are very useful if one or the other isn't quite doing it for you. 2. The velocity of a vertical stream of water is independent and unaffected by a horizontal force applied to it. What I meant to say is that the horizontal force, if too strong, will change angle at which the stream hits the water above the bed which means it has a longer distance to travel before it hits the coffee bed. Also, the horizontal motion shortens the break up length. Both of these things result in lower agitation. 3. I had a fascinating conversation with Jonathan Gagne this morning and here's what he had to say about fines, over extraction and astringency based on his more recent experiments and research -- "I have also come to believe that fines never really over extract because they give out everything soluble almost instantly when they come in contact with water. What I think happens is that poorly soluble compounds that taste bad stick to them (and other particles) and you can end up dislodging those and getting them in the brew if you agitate too much. It's almost more a problem in filtration than extraction". This opens an entirely new way of thinking about what's going on in the slurry and is what makes coffee so damn interesting!
@@formulakitten9909hello, That is an interesting comment you posted. Would you mind telling me more about the extraction of hash and how it works? I moved to a country where thc is super against the law. I miss the green. Thank you in advance for your kind reply.
@@formulakitten9909also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years
@formulakitten9909 also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years@@formulakitten9909
Wonderfully geeky without being pretentious or boring (and not pourly explained!) I'm an aeropresser on the daily basis but still use my pourovers from time to time. I would 100% buy an infographic poster if you made one where you explain this in super simple terms like you did at the end of the video: Pour this way = more acidic, this way = sweeter etc.
This is the first video of yours I've seen, and I absolutely loved it. I can tell a great coffee video when it makes me want to immediately brew some coffee! Your style seems like a perfect balance between Lance's enthusiasm and James's clarity. I'm so poured!
This is probably the best video on pouring technique that I've seen. Good explanation, good presentation, and funny! Strictly focusing on the actual pour and its dynamics combined and condensed a lot of things that I've wondered or heard about.
This literally answered every struggle I’ve run into with my pours. I’ve looked for a comprehensive pour video like this several times but this is by far the best and the visual representations are super helpful.
I’m so poured and I love everything about this video! It’s highly informative, humorous, and has science and coffee. All my favorite things in one place. Thank you for creating this video, and I would love an osmotic flow one!
I'm so poured! I could watch another 20 mins. I'd love a follow up video with a few examples of how to use the theory (more like an extension of the last segment).
I’m so poured. Great, and awesome how you made it subjective and we we can too. You left a pouring method out the flower pour. Essentially a combo of round and centre pours making petals of a flower.
Thanks! I'm so poured! I have come to learn different pouring techniques using different drippers. Over time I have changed the way I pour and at present my first go to method is: 1. bloom in a slow circle, 2. combo of center and slow circle 3. three pours combo of bobbing and center 4. let it draw down. To fine tune I tweak with temperature or grind finer. Or agitate less with longer lower center pours. With medium roasts I use the osmotic flow. I had the privilege to take a masterclass from the Cafec founder himself on how to brew with the osmotic flow technique. I have come to brew very balanced cups with that technique but it does take some trial and error to master it.
This is awesome and really helped me with learning on pourover. Switching to a finishing with a tall centre pour really helped my punch into the bed and get my drawdown time to shorten, game changer for light roasts where I'm struggling a little to balance extraction and acidity. Thanks a ton for the content.
A truly superb video! I already know this vid will have a big impact on me going forward for a long time. Timing couldn’t be better also. I’ve said this before, I think you’re one of the funniest guys on TH-cam. The videos you guys put out are amongst the highest quality, coffee-related videos out there, both in terms of pure knowledgeable value balanced with top quality entertainment. Well done 👏 Having said all that I figured I better put my money where my mouth is. 🤑
I’m so poured! Maybe your best video yet, and that’s a high bar. I’ve been playing with my pour technique over the past couple of weeks, and it’s really helped me to get closer to my ideal cup of coffee. Great timing on this video!
I'm so poured! We've played with osmotic flow at our coffee shop, Tavo, but couldn't quite nail it with any of the coffees we tried. We would love to see a focused video on the technique.
I clicked on this thinking this was going to be over the top ridiculous but by the end you had convinced me that this can in fact have a dramatic effect. I especially enjoyed seeing how the coffee bed was affected by different pours. Picture worth a thousand words... I have Fellow's Stagg XF ordered and can't wait to start trying these techniques out.
Enjoyed this, and I have come to some of the same conclusions. What are your thoughts on swirling to level the bed at the end of the brew? I realize it would promote fines migration, but the leveling of the bed would lessen uneven extraction.
Swirls, stirs, wiggles, prods and more have been reserved for another video. Haha. Things get too complicated when dealing with too many variables at once so we had to really stop ourselves going outside of just pouring in this video. It would have also made the video like and hour long. But non-pour agitation is a whole other rabbit hole that we’re already tinkering with.
I’m So Poured. It’s my second time watching this and surely wouldn’t be the last time. Another “this explains it all” video for years to come. Thanks for the hard work!
TDS is a water industry (your local municipal water authority uses it) measurement that shows how hard your water is, or in other words; how many minerals are dissolved into it. TSS measures the suspended solids in your water suspended solids like coffee or tea. Coffee does not make your water hard so you don't want to use TDS as a measurement. You want to find out how many suspended solids or TSS you have.
I'm so poured! This video is so amazing, it's actually a game changer for me. I am currently brewing a Kenyan coffee with a lot of fines, and I was frustrated with the slow draw down, even grinding ridiculously coarse, and the mediocre brew I was getting. I had never even considered using center pours, which I had dismissed outright as an apparently dumb way to pour. The discussion on using center pours to reduce fines migration completely blew my mind. And sure enough, in my next brew, grinding finer and using center pours for all but the bloom, I suddenly got a proper draw-down time and lo and behold, one of the best cups of coffee I have tasted, ever. Wow! I have been stuck in a rut because Hoffman's recipes made it so easy to get a good cup of coffee and I didn't have to think, and I wasn't learning anything. This video has me excited to go off-recipe and try different things to get not just a good cup, but an amazing cup. It's shown me that this is possible. This changes everything. Holy crap! What a video.
I’m so poured! 😁 Love this, thank you. I have been having trouble getting the most out of my Ethiopian coffees - about to try this on a Wendelboe Echemo. Very excited!
I'm so poured but Aeropressed. Saw this video yesterday and today in my Aeropress morning cup poured more gently and did not stirr as much and what a difference. A more textured and rich cup. Thanks för a very good explanation, even if a recognise the need of whatching it a few times to fully grasp the details of it.
I’m so poured! I normally don’t comment on youtube video but I really want you to know that I appreciate your effort in testing and making the video. It motivates me to step out of my comfort zone and experiment more as I was overwhelmed by all variables and did not know exactly what to do prior to this video.
I’m so not bored. Are you kidding? I’ve been wondering a lot about my pouring in last few months. My results have been very inconsistent. But I haven’t had time to experiment. This is a huge help. Thank you! (And love your humor.)
Your content is just a synonym for Quality!!! This has opened my eyes a LOT!! The visuals have helped so much! I'll honestly be watching this again and next time taking notes :D P.S. - I'm so poured (love this haha) P.S. 2 - I believe I've found the Goldilocks zone without really realizing it. In terms of recipe that is. It was in one of the previous Standart magazine issues - 15/250g coffee:water; divided into 5 pours as follows - 1st is circular bloom pour; wait 50secs; the next 4 pours are continues but changing the way you pour every 50grams. You start with circular, then center, circular and you end with center pour. I've been using this on all my brewers (Orea, V60 and Chemex) and the results are super clean and sweet (I also such as describing how coffee tastes :D). Worth a try!
This is definitely the best-presented video about the myriad different parameters of pourover coffee I've seen. I've actually been struggling a lot recently with dense-washed Ethiopian coffees and there's been a lot of banging my head against the wall with the numerous factors involved. Especially with how I should actually be pouring the coffee; one thing that I particularly noticed that I've been doing that's mentioned in the video is pouring on the paper which might be why my drawdowns have been stalling so much! I also found the beach sand in water demonstration especially helpful on deciding what height I should be pouring my coffee and so I'm excited to further try and experiment (hopefully successfully lol) on my pouring methods. That's enough yapping for me and thanks again. I'm So Poured :)
I've been searching for videos on the more detailed review on the science and impacts of the different pouring styles and its impact. This is exactly what I was looking for.
Nice job! As others might do, I came looking for the “right” way to brew. You blew that up quickly. With the number of options, methods, and results you offer I now see this as a way of customizing my technique to my tastes while improving my tasting skills in the process. Like you said I’ll need to pour over this several times.
I'M SO POURED!! Love your sense of humor! The "control your emotions" bit was hilarious, but the "extra" comment made me spit my coffee. I can't believe I didn't have you on my radar before! SUBBED...looking forward to diving into your content. Keep up the great work!
I struggled lately that my coffee had become worse over time somehow, and I didnt understand exactly why. I am so happy I found this video that might explain why I have been struggling and how I can make resolve it!
I'm so poured. Thanks for putting this all together. I appreciate the jokes, as coffee is damn interesting and sometimes really hard once you learn more, and bringing back more joy is always welcome.
I’m so poured! After I watched this I brewed up the finest cup of coffee I’ve ever made, and it was legitimately life changing. I’ve been chasing this for so long and didn’t know what was missing, and now I do. Thanks so much.
Good job, explaining. The very finite details of making a cup of coffee with the proper pour..... If you could break down the Each Point Of your Clip.... So you can easily go back to each Sagment that would be Excellent for quick Review Of points In the process.... Thank you for your Seriously detailed Video clip
Thank you for the comprehensive pour vid. I'm just into this and I don't think I'll need any more information for a while. Now for my first go. I'm so poured.
I am so glad there is finally a comprehensive video on pouring that i can reference back to. Over the last couple of years in my coffee journey I realized how important the pour is. I feel like most recepies often just briefly mention but never emphasize its impact.
This was a great, very thorough, video concept. I'm going to try out everything I've learned here for sure. It was A LOT though, I think I need to watch it a few more times before I get it down. Super cool! Cheers!
I'm so poured. Thanks for this - I like that you ended up with a simple, practical comparison to illustrate an area that could get very complicated very quickly. I'll be having a play with some of this soon...
This is brilliant! You've completed flipped the way I look at my pour overs! Until now I'd overlooked the importance of the pour on the draw time and cup balance. Thank you!
Great video. There is one thing that I struggle with when making a filter coffee. Scaling recipes.After dialling in coffee for 2 people, I never get near the same results when increasing dose to serve coffee to 4 peeps. I usually coarsen the grind and achieve the same draw-down time, but the taste is different. More muted.
I'm so poured! This is my favorite and most beneficial brewing video I've seen in ages! I had problems with channeling and muted brews. Instant improvement. THANK YOU!
Oh wow I'm so poured. This is one of the most detailed explanation but still understandable for the newbies and the pro's. This will be a really comprehensive video that looks like compiling most of the pour over guides in one video. More of this for us seeking to be a better brewer everyday.
I'm so poured! First, this video blew my mind, I've been looking for more info on pouring methods and their impacts for a long time. Second, I love the humor, it's worked in perfectly with the knowledge. I hope you have some merch. As a desi living in the west, I'd love to have a t-shirt that says "aramse" coffee (or some variation of that). In any case, wonderful video, thank you again. I'm subscribed and looking forward to your next one.
So many great points I’m not even done with the video but I thought the temperature was so you don’t burn your roast but instead it seems like the temperature is to control the pour witch is important in a (pour over method)! Thumbs up and a new sub!
🎉🎉UPDATE 3: WE WON the Sprudgie award! Thank you for all the support.
UPDATE 2: This video has been nominated for a Sprudgie award under the "Coffee Video/Film" category! Please give us a VOTE if you enjoyed it by following the link sprudge.com/vote.
UPDATE: This is insane! We excepted a handful of "I'm So Poured" comments but you amazing people having flooded the comments section! Thank you for watching through and all the support. This is what drives us to makes these videos. ❤
We're super excited about this one and we hope you enjoy it! If you find it useful then spread the love and share this with anyone who loves pour-overs!
Also, we share all our recipes and infographics over on Instagram (instagram.com/aramsecoffee/ ) in case you're interested.
THINGS WE MISSED & CORRECTIONS:
1. Partial Circle Pours: This is when you spiral outwards but don't go all the way to the walls of the brewer. This can get you results that are somewhere in between circle and center pours and are very useful if one or the other isn't quite doing it for you.
2. The velocity of a vertical stream of water is independent and unaffected by a horizontal force applied to it. What I meant to say is that the horizontal force, if too strong, will change angle at which the stream hits the water above the bed which means it has a longer distance to travel before it hits the coffee bed. Also, the horizontal motion shortens the break up length. Both of these things result in lower agitation.
3. I had a fascinating conversation with Jonathan Gagne this morning and here's what he had to say about fines, over extraction and astringency based on his more recent experiments and research -- "I have also come to believe that fines never really over extract because they give out everything soluble almost instantly when they come in contact with water. What I think happens is that poorly soluble compounds that taste bad stick to them (and other particles) and you can end up dislodging those and getting them in the brew if you agitate too much. It's almost more a problem in filtration than extraction". This opens an entirely new way of thinking about what's going on in the slurry and is what makes coffee so damn interesting!
As a hash maker this makes a lotta sense
This is huge
@@formulakitten9909hello,
That is an interesting comment you posted. Would you mind telling me more about the extraction of hash and how it works? I moved to a country where thc is super against the law. I miss the green.
Thank you in advance for your kind reply.
@@formulakitten9909also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years
@formulakitten9909 also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years@@formulakitten9909
Came for the info, stayed for the wit and dry humor.
So true, so very true!
FIrst time seeing this channel. This guy sees me! And yes, I'm so poured as well.
The channel’s a complete gem for coffee nerds
I’m anti-Channelling, but this is a good Channel
It is the dry humor that hook me in😂.
Dry? Or Astringent....? 😏
You can go on with your Nespresso capsules 😂😂😂😂
that bed wetting joke cought me off guard😂 spilled my milk
Don't cry over it 😆
Wonderfully geeky without being pretentious or boring (and not pourly explained!) I'm an aeropresser on the daily basis but still use my pourovers from time to time. I would 100% buy an infographic poster if you made one where you explain this in super simple terms like you did at the end of the video: Pour this way = more acidic, this way = sweeter etc.
I’m so poured….
Very cool video for gaining new tools for the brew kit.
This is the first video of yours I've seen, and I absolutely loved it. I can tell a great coffee video when it makes me want to immediately brew some coffee! Your style seems like a perfect balance between Lance's enthusiasm and James's clarity. I'm so poured!
This is probably the best video on pouring technique that I've seen. Good explanation, good presentation, and funny! Strictly focusing on the actual pour and its dynamics combined and condensed a lot of things that I've wondered or heard about.
This literally answered every struggle I’ve run into with my pours. I’ve looked for a comprehensive pour video like this several times but this is by far the best and the visual representations are super helpful.
I’m so poured and I love everything about this video! It’s highly informative, humorous, and has science and coffee. All my favorite things in one place. Thank you for creating this video, and I would love an osmotic flow one!
I'm so poured!
I could watch another 20 mins.
I'd love a follow up video with a few examples of how to use the theory (more like an extension of the last segment).
I’m so poured. Great, and awesome how you made it subjective and we we can too. You left a pouring method out the flower pour. Essentially a combo of round and centre pours making petals of a flower.
Thanks! I'm so poured! I have come to learn different pouring techniques using different drippers.
Over time I have changed the way I pour and at present my first go to method is: 1. bloom in a slow circle, 2. combo of center and slow circle 3. three pours combo of bobbing and center 4. let it draw down. To fine tune I tweak with temperature or grind finer. Or agitate less with longer lower center pours.
With medium roasts I use the osmotic flow. I had the privilege to take a masterclass from the Cafec founder himself on how to brew with the osmotic flow technique. I have come to brew very balanced cups with that technique but it does take some trial and error to master it.
Been struggling with some pours recently. The tip about the bubbles helped a lot. Thanks 😃
Best pouring video I’ve seen. Thank you so much for your excellent work here and on your other videos.
Thank you! 🙏
This is awesome and really helped me with learning on pourover. Switching to a finishing with a tall centre pour really helped my punch into the bed and get my drawdown time to shorten, game changer for light roasts where I'm struggling a little to balance extraction and acidity. Thanks a ton for the content.
hey great video! wanted to know, whats the refractometer you showed in this video? the tiny one
DiFluid R2
A truly superb video! I already know this vid will have a big impact on me going forward for a long time. Timing couldn’t be better also. I’ve said this before, I think you’re one of the funniest guys on TH-cam.
The videos you guys put out are amongst the highest quality, coffee-related videos out there, both in terms of pure knowledgeable value balanced with top quality entertainment. Well done 👏
Having said all that I figured I better put my money where my mouth is. 🤑
oh yeah, I’m so poured, too 🫨
Hey thank you so much for this comment and support!
I’m so poured! Maybe your best video yet, and that’s a high bar.
I’ve been playing with my pour technique over the past couple of weeks, and it’s really helped me to get closer to my ideal cup of coffee. Great timing on this video!
Wish I had stumbled upon this video sooner! I love the scientific approach to coffee brewing. Bro I'm so poured
I'm so poured! We've played with osmotic flow at our coffee shop, Tavo, but couldn't quite nail it with any of the coffees we tried. We would love to see a focused video on the technique.
I clicked on this thinking this was going to be over the top ridiculous but by the end you had convinced me that this can in fact have a dramatic effect. I especially enjoyed seeing how the coffee bed was affected by different pours. Picture worth a thousand words... I have Fellow's Stagg XF ordered and can't wait to start trying these techniques out.
I’m so poured! This was an incredible video and I can’t wait to incorporate this into my pour over workflow :)
I’m so poured!!
Enjoyed this, and I have come to some of the same conclusions. What are your thoughts on swirling to level the bed at the end of the brew? I realize it would promote fines migration, but the leveling of the bed would lessen uneven extraction.
Swirls, stirs, wiggles, prods and more have been reserved for another video. Haha. Things get too complicated when dealing with too many variables at once so we had to really stop ourselves going outside of just pouring in this video. It would have also made the video like and hour long. But non-pour agitation is a whole other rabbit hole that we’re already tinkering with.
Thank you! This was super helpful (also so poured :D)
"I'm so poured" is a great idea!
I’m So Poured. It’s my second time watching this and surely wouldn’t be the last time. Another “this explains it all” video for years to come. Thanks for the hard work!
TDS is a water industry (your local municipal water authority uses it) measurement that shows how hard your water is, or in other words; how many minerals are dissolved into it.
TSS measures the suspended solids in your water suspended solids like coffee or tea. Coffee does not make your water hard so you don't want to use TDS as a measurement. You want to find out how many suspended solids or TSS you have.
I'm so poured.
On a serious note, this was one of the most informative coffee TH-cam vids ive seen in a long time, thx!
Thank you 🙏
I’m so poured! I’m a first time viewer and immediate subscriber. This was very informative and I loved your subtle humor. Thanks for sharing. -Randy
I'm so poured! This video is so amazing, it's actually a game changer for me. I am currently brewing a Kenyan coffee with a lot of fines, and I was frustrated with the slow draw down, even grinding ridiculously coarse, and the mediocre brew I was getting. I had never even considered using center pours, which I had dismissed outright as an apparently dumb way to pour. The discussion on using center pours to reduce fines migration completely blew my mind. And sure enough, in my next brew, grinding finer and using center pours for all but the bloom, I suddenly got a proper draw-down time and lo and behold, one of the best cups of coffee I have tasted, ever. Wow!
I have been stuck in a rut because Hoffman's recipes made it so easy to get a good cup of coffee and I didn't have to think, and I wasn't learning anything. This video has me excited to go off-recipe and try different things to get not just a good cup, but an amazing cup. It's shown me that this is possible. This changes everything. Holy crap! What a video.
I’m so poured! 😁 Love this, thank you. I have been having trouble getting the most out of my Ethiopian coffees - about to try this on a Wendelboe Echemo. Very excited!
I'm so poured! Love to hear baristas who focus on how (skills) and not what (should I spend yet more money on). Very clear and applicable.
I'm so poured but Aeropressed. Saw this video yesterday and today in my Aeropress morning cup poured more gently and did not stirr as much and what a difference. A more textured and rich cup. Thanks för a very good explanation, even if a recognise the need of whatching it a few times to fully grasp the details of it.
I'm so poured...okay, really, mind blown. I want to be a coffee expert and learn and experiment with all this stuff!!
fantastic work. learned more than the last dozen other channels! thanks
I'm so poured. The level of detail I never knew I needed.
I'm so poured! Catching up on missed videos in the last few months and seriously…what amazing work. Thank you! 🙏
this video blows my mind... incredible.... lots to improve in the art of coffee THXXXX !
What a treasure trove of detail - I can’t wait to obsess over all of this. I’m so poured!
that's why I LOVE working with coffee, it's a puzzle! And thanks for confirming everything I've been studying! Hugs from Brazil!
one of the best videos regarding pourover. whenever im having trouble regarding pouring, this is my go to. thank you so much
I’m so poured! I normally don’t comment on youtube video but I really want you to know that I appreciate your effort in testing and making the video. It motivates me to step out of my comfort zone and experiment more as I was overwhelmed by all variables and did not know exactly what to do prior to this video.
Thank you for taking the time to leave a comment!
I’m so not bored. Are you kidding? I’ve been wondering a lot about my pouring in last few months. My results have been very inconsistent. But I haven’t had time to experiment. This is a huge help. Thank you! (And love your humor.)
Thank you. This is the most comprehensive video that I have seen about methods of pouring.
all of your jokes were spot on, well tempered and refreshingly good. Loved your video thanks for making it!
I’m so poured !! Fascinating
Your content is just a synonym for Quality!!!
This has opened my eyes a LOT!! The visuals have helped so much! I'll honestly be watching this again and next time taking notes :D
P.S. - I'm so poured (love this haha)
P.S. 2 - I believe I've found the Goldilocks zone without really realizing it. In terms of recipe that is. It was in one of the previous Standart magazine issues - 15/250g coffee:water; divided into 5 pours as follows - 1st is circular bloom pour; wait 50secs; the next 4 pours are continues but changing the way you pour every 50grams. You start with circular, then center, circular and you end with center pour. I've been using this on all my brewers (Orea, V60 and Chemex) and the results are super clean and sweet (I also such as describing how coffee tastes :D). Worth a try!
Totally poured and this video made me get my v60 out and have not been using my flair58 for almost a week.
I'm so poured! Just commited the mistake of watch this in the office, now I can't wait to run home and try all of this.
Really really good one, guys!
I found this video to be one of the best on pour over coffee brewing. Just fantastic.
This is definitely the best-presented video about the myriad different parameters of pourover coffee I've seen. I've actually been struggling a lot recently with dense-washed Ethiopian coffees and there's been a lot of banging my head against the wall with the numerous factors involved. Especially with how I should actually be pouring the coffee; one thing that I particularly noticed that I've been doing that's mentioned in the video is pouring on the paper which might be why my drawdowns have been stalling so much!
I also found the beach sand in water demonstration especially helpful on deciding what height I should be pouring my coffee and so I'm excited to further try and experiment (hopefully successfully lol) on my pouring methods. That's enough yapping for me and thanks again. I'm So Poured :)
Seriously good video.I don't Hofften comment but I've been grinda pourly lately and am now thoroughly cheered cup. Lance you for your work.
I've been searching for videos on the more detailed review on the science and impacts of the different pouring styles and its impact. This is exactly what I was looking for.
Nice job! As others might do, I came looking for the “right” way to brew. You blew that up quickly. With the number of options, methods, and results you offer I now see this as a way of customizing my technique to my tastes while improving my tasting skills in the process. Like you said I’ll need to pour over this several times.
I'm so poured. This is very very interesting! Thanks for all your work.
I'M SO POURED!!
Love your sense of humor! The "control your emotions" bit was hilarious, but the "extra" comment made me spit my coffee. I can't believe I didn't have you on my radar before!
SUBBED...looking forward to diving into your content. Keep up the great work!
I struggled lately that my coffee had become worse over time somehow, and I didnt understand exactly why. I am so happy I found this video that might explain why I have been struggling and how I can make resolve it!
"i'm so poured" lol i love the wit you incorporate into your videos! Very informative and great work with research and production
I'm so poured. Gotta try adding more center pour to my brew tomorrow to hopefully bring out more brightness
Perfect amount of humor as well. Very well done.
Finally! Finally Raghu explains why recipes differ and why I can't get much out of Ethiopian washed coffees. Thanks so much 😊
I'm So Poured, its the first video I watch for you but I really enjoyed it and will apply the techniques, play and see the results.
I'm so poured. Thanks for putting this all together. I appreciate the jokes, as coffee is damn interesting and sometimes really hard once you learn more, and bringing back more joy is always welcome.
The paper pour was helpful. I usually pour along the rim towards the end of the extraction of my first pour to prevent cratering.
Great video! This is one of the best coffee channels on TH-cam. Fantastic work as always.
I'm so poured! I'll be using this for tomorrow's brew to try and overcome some of today's shortcomings.
I'm now a much better bed wetter! Thanks for the humor, and most of all, staying on target.
This is the pouring video I've ever watched very informative, detailed, and results are intriguing very helpful for brewers out there of any kind
I'm so poured.........I'm a rookie and your views and explanation of different pours is very much appreciated.
I’m so poured! After I watched this I brewed up the finest cup of coffee I’ve ever made, and it was legitimately life changing. I’ve been chasing this for so long and didn’t know what was missing, and now I do. Thanks so much.
Great video guys! Really well explained. Comprehensive! And have to say Raghus sense of humor is improving. Keep up the good work!
Hey thanks! Namisha and I write most of the jokes together. It's a really fun part of the process of coming up with an engaging script.
I'm so poured. Great vid bro, no none sense, tot he point and offers variables and how they are used. I subbed.
good job of communicating different methods and i enjoyed your humor. I’ll watch again as i start practicing.
Good job, explaining.
The very finite details of making a cup of coffee with the proper pour..... If you could break down the Each Point Of your Clip.... So you can easily go back to each Sagment that would be Excellent for quick Review Of points In the process.... Thank you for your Seriously detailed Video clip
I’m so poured!
All that spare time as a father, startup, and FT YT is paying off.
Thank you for your sense of humour.
I'm so poured! Great video..
It blows my mind how much pouring technic matters.
Thank you for the comprehensive pour vid. I'm just into this and I don't think I'll need any more information for a while. Now for my first go. I'm so poured.
I'm so poured! You guys are awesome! Greetings from Dubai!
I am so glad there is finally a comprehensive video on pouring that i can reference back to. Over the last couple of years in my coffee journey I realized how important the pour is. I feel like most recepies often just briefly mention but never emphasize its impact.
This was a great, very thorough, video concept. I'm going to try out everything I've learned here for sure. It was A LOT though, I think I need to watch it a few more times before I get it down.
Super cool! Cheers!
I'm so poured. Thanks for this - I like that you ended up with a simple, practical comparison to illustrate an area that could get very complicated very quickly. I'll be having a play with some of this soon...
I’m so poured. Fantastic video. Thank you
This video was sooo pouring😅 excellent work, your channel is going from strength to strength. I even laughed out loud at one of your dad jokes! Bravo!
I'm so poured, just started dabbling with pour over coffee, the video has been great help for understanding the basics of it, great job
Thanks!!!
This is brilliant! You've completed flipped the way I look at my pour overs! Until now I'd overlooked the importance of the pour on the draw time and cup balance. Thank you!
Great video. There is one thing that I struggle with when making a filter coffee. Scaling recipes.After dialling in coffee for 2 people, I never get near the same results when increasing dose to serve coffee to 4 peeps. I usually coarsen the grind and achieve the same draw-down time, but the taste is different. More muted.
I'm so poured. But you've certainly given me something new to obsess over. Thanks. I think.
I'm poured! First time on the channel, loved the humor!
I'm so poured!
This is a masterclass on pourover, gr8
Game changer. Thanks for putting this video together.
I’m so poured ❤
Need to brew one right now and try some tricks. Thanks mate 😁
Wow! This certainly gives me pours for thought....
I’m so Pour! after Christmas. Great video and trying the different techniques now.
I'm so poured! This is my favorite and most beneficial brewing video I've seen in ages! I had problems with channeling and muted brews. Instant improvement. THANK YOU!
Oh wow I'm so poured. This is one of the most detailed explanation but still understandable for the newbies and the pro's. This will be a really comprehensive video that looks like compiling most of the pour over guides in one video. More of this for us seeking to be a better brewer everyday.
I'm so poured! First, this video blew my mind, I've been looking for more info on pouring methods and their impacts for a long time. Second, I love the humor, it's worked in perfectly with the knowledge. I hope you have some merch. As a desi living in the west, I'd love to have a t-shirt that says "aramse" coffee (or some variation of that). In any case, wonderful video, thank you again. I'm subscribed and looking forward to your next one.
Thank you so much! And we have merch coming soon...
So many great points I’m not even done with the video but I thought the temperature was so you don’t burn your roast but instead it seems like the temperature is to control the pour witch is important in a (pour over method)! Thumbs up and a new sub!