🎉🎉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.
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).
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!
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!
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.
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 has transformed my brewing! Now I do a center-focused pour and I can control the speed of draw down and extraction level simply from the pour! My life is changed!
Just a couple weeks before this video dropped, I realized some of these principles by accident. I had been grinding coarser and coarser to try to reduce my brew times and prevent stalling (they had been 5+ min for 45 g) but didn’t realize how much flavor I was missing out on until I accidentally left my grinder on a much finer setting and didn’t want to waste the coffee and just decided - okay I’ll just center pour and do it in 2-3 pours and cross my fingers. To my surprise and benefit, my brew time at the finer grind was quicker with the center pour and fewer total pours (3-4 min) and my coffee tasted sweeter and had the right amount of bitterness. I surmised that my grinder was just more consistent in terms of particle distribution at the finer setting and that pouring differently allowed me to reduce fines migration, thereby speeding up my brew times without having to grind coarser so now I have good tasting coffee faster. Anyway. I’m so grateful for this video. I’m so poured! 😂
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.
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’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!
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.
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.
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
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 use a Melitta Coffee drip machine. I tend to switch coffeebrand or roast if the result isn't fitting my taste profile. Works like a charme for me so far. Never thought the machines drip system could change the result this much.
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!
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 like coffee but not geeky about it. But since I decided to start up a small cafe, I can’t not be a small cafe owner who just brews using a drip coffee machine or orders at starbs. 😅 Seriously, this is one of my “pouring over coffee info” highlights. Your sarcastic and self-jab remarks are unnecessary but very much appreciated! Thank you!
Changing my flow rate to change my coffee bed to increase or decrease the amount of resistance the dissolved solids are creating. Aim at the sweet spot where your flow is strong enough not too much that the fines all collectively clog. But if you want a faster overall flow use less agitation and grind your beans very fine .
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 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'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.
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!
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 video made a bigger difference in the quality of my coffee than anything since the original James Hoffmann technique video. I had no idea how much difference pour height and speed made. I don't get it right every time, this is still an art. But I pretty much know now as soon as I'm done pouring if it's going to be a good cup or a great cup.
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! 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.
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.
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.)
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.
By the way huge thanks! That's gonna solve my issues with a certain roastery that I love in cupping but I always get long brew times and muted acidity in a V60.
so... poured. I'm reading Gagne's book right now but this video just summarized a lot of it. The research and shooting of this must've been exhausting, thank you! Mikail Jasin use the zigzag method for years and he also has a utube channel, a thought for further conversation among coffee people.
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'm so poured. :) :) I was one of those who use #7 style of pouring. I fully share the conclusions about clogging and long extraction time. As final result the cup is not pleasant. This channel is a blast!
Thanks for mentioning washed Ethiopian, that's exactly what I've come up with during my endless attempts to perfect the cup. Especially that I'm using the no-bypass Hario cone
This has my head blown. I pour V60s and try different things then go to my Switch because it is, well simple, but consistent. Then come back to my V60 and try some more. You have added a number of new ideas for my pouring. Geez and I thought a Saturday night of TH-cam would be relaxing. I'm looking for my notebook now!
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!
Returned to this video several months later. It was too much at the time, but as I have gained experience, it has been extraordinarily helpful. Sincerely believe this is the best video for pourover knowledge that exists.
🎉🎉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.
Frfr
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 😆
I’m so poured….
Very cool video for gaining new tools for the brew kit.
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!
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. Deliberately avoiding exclamation marks to match the poker -faced humour vibe. So good, thank you.
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!
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!
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.
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 has transformed my brewing! Now I do a center-focused pour and I can control the speed of draw down and extraction level simply from the pour! My life is changed!
"I'm so poured" is a great idea!
I'm so poured. The level of detail I never knew I needed.
Just a couple weeks before this video dropped, I realized some of these principles by accident. I had been grinding coarser and coarser to try to reduce my brew times and prevent stalling (they had been 5+ min for 45 g) but didn’t realize how much flavor I was missing out on until I accidentally left my grinder on a much finer setting and didn’t want to waste the coffee and just decided - okay I’ll just center pour and do it in 2-3 pours and cross my fingers. To my surprise and benefit, my brew time at the finer grind was quicker with the center pour and fewer total pours (3-4 min) and my coffee tasted sweeter and had the right amount of bitterness. I surmised that my grinder was just more consistent in terms of particle distribution at the finer setting and that pouring differently allowed me to reduce fines migration, thereby speeding up my brew times without having to grind coarser so now I have good tasting coffee faster. Anyway. I’m so grateful for this video. I’m so poured! 😂
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.
Best pouring video I’ve seen. Thank you so much for your excellent work here and on your other videos.
Thank you! 🙏
I'm new to pour over and this video has greatly helped my understanding of the vital importance of the "pour". Thank you. P.S. Congrats on the win.
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.
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! 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 !! Fascinating
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.
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.
hey great video! wanted to know, whats the refractometer you showed in this video? the tiny one
DiFluid R2
Been struggling with some pours recently. The tip about the bubbles helped a lot. Thanks 😃
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.........I'm a rookie and your views and explanation of different pours is very much appreciated.
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, definitely learned more pouring technique from this vid👍
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
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
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.
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.
very informative video and a nice demonstration, Keep it up, bro
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.
all of your jokes were spot on, well tempered and refreshingly good. Loved your video thanks for making it!
I’m so poured! I would love to see an info grafic summarizing the different pour types as previous comments have suggested
So much wisdom in this one! Thank you!
I use a Melitta Coffee drip machine. I tend to switch coffeebrand or roast if the result isn't fitting my taste profile. Works like a charme for me so far. Never thought the machines drip system could change the result this much.
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!
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 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 like coffee but not geeky about it. But since I decided to start up a small cafe, I can’t not be a small cafe owner who just brews using a drip coffee machine or orders at starbs. 😅 Seriously, this is one of my “pouring over coffee info” highlights. Your sarcastic and self-jab remarks are unnecessary but very much appreciated! Thank you!
Love the sand pours. Amazing video. Looking forward to testing this out.
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.
that's why I LOVE working with coffee, it's a puzzle! And thanks for confirming everything I've been studying! Hugs from Brazil!
I'm so poured!
Cool video, looking forward for more informational videos like this man, the humor's great :).
Really enjoyed the video on pouring. Thank you for sharing.
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!
Changing my flow rate to change my coffee bed to increase or decrease the amount of resistance the dissolved solids are creating. Aim at the sweet spot where your flow is strong enough not too much that the fines all collectively clog. But if you want a faster overall flow use less agitation and grind your beans very fine .
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 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.
fantastic work. learned more than the last dozen other channels! thanks
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.
The paper pour was helpful. I usually pour along the rim towards the end of the extraction of my first pour to prevent cratering.
What a treasure trove of detail - I can’t wait to obsess over all of this. I’m so poured!
I found this video to be one of the best on pour over coffee brewing. Just fantastic.
You just earned my sub for such awesome info!
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!
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 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!
This video made a bigger difference in the quality of my coffee than anything since the original James Hoffmann technique video. I had no idea how much difference pour height and speed made. I don't get it right every time, this is still an art. But I pretty much know now as soon as I'm done pouring if it's going to be a good cup or a great cup.
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! Catching up on missed videos in the last few months and seriously…what amazing work. Thank you! 🙏
I've been looking for this video for a very long time. I'm so poured. THANK YOU!
Thank you. This is the most comprehensive video that I have seen about methods of pouring.
This was amazing and should be a benchmark for quality of explanatory YT videos. Liked and subscribed. Thank you!
I'm so poured! You guys are awesome! Greetings from Dubai!
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. Great vid bro, no none sense, tot he point and offers variables and how they are used. I subbed.
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!
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.
Great video! This is one of the best coffee channels on TH-cam. Fantastic work as always.
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.)
I love it when Aramse releases a video, always such fantastic production values and top notch presentation!
I'm so poured! I'll be using this for tomorrow's brew to try and overcome some of today's shortcomings.
I'm so poured. Gotta try adding more center pour to my brew tomorrow to hopefully bring out more brightness
I'm so poured. But you've certainly given me something new to obsess over. Thanks. I think.
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! What a well framed video that gave us just the right amount of taste of what we need, not too bitter not too acidic. 😉
I’m so poured. So much I need to practice! Also, I love your dry sense of humor.
I’m so Pour! after Christmas. Great video and trying the different techniques now.
By the way huge thanks! That's gonna solve my issues with a certain roastery that I love in cupping but I always get long brew times and muted acidity in a V60.
I'm so poured! This is such a great channel, fascinating for me as a budding coffee nerd, cheers! ☕🤓
so... poured. I'm reading Gagne's book right now but this video just summarized a lot of it. The research and shooting of this must've been exhausting, thank you!
Mikail Jasin use the zigzag method for years and he also has a utube channel, a thought for further conversation among coffee people.
I'm so poured. Thanks for this great video, Aramse. It will serve as a resource for many for years to come.
I'm so poured. This is very very interesting! Thanks for all your work.
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'm so poured; and this is on top of being exactly that person that wants to improve the coffee that is already pretty good 🙂
I'm so poured. :) :) I was one of those who use #7 style of pouring. I fully share the conclusions about clogging and long extraction time. As final result the cup is not pleasant. This channel is a blast!
Thanks for mentioning washed Ethiopian, that's exactly what I've come up with during my endless attempts to perfect the cup. Especially that I'm using the no-bypass Hario cone
Perfect amount of humor as well. Very well done.
This has my head blown. I pour V60s and try different things then go to my Switch because it is, well simple, but consistent. Then come back to my V60 and try some more. You have added a number of new ideas for my pouring. Geez and I thought a Saturday night of TH-cam would be relaxing. I'm looking for my notebook now!
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!
Fascinating! Thank you!
Returned to this video several months later. It was too much at the time, but as I have gained experience, it has been extraordinarily helpful. Sincerely believe this is the best video for pourover knowledge that exists.
Hey thank you so much. That’s high praise. :)
I'm so poured! Great video..
It blows my mind how much pouring technic matters.
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! Thanks! I learned a lot and you're a hoot!