I like how you're simplifying the brewing methods for v60s and flat brewers. We know the simplification is also a result of extensive research. It makes home brewing to newbies like me less intimidating and I find that I'm not too worried about the small stuff. I just want a good cup of coffee and have fun doing it. I don't want to cure cancer or invent sustainable renewable energy. Thanks for this.
Interesting recipe but it would be great if you could show the ground coffee up close for those who don’t use/have the grinder you use. It’d also be interesting to see how you pour.
Fellas, I used the Rao method for a long time, then I switched to a sort of Rao-Hoffmann hyrbid. Now, all I can say is: this method is the best of the bunch. I'm brewing my best V60 coffee ever thanks to you!
I've done the same with simplifying the brew process and tweaking with other variables. My main variables of adjustment are now grind and temperature, which I find to have the most effect on a continuous pour which I use.
Surprisingly effective recipe, tried the Hoffman and 4:6 recipes but found them a bit complicated to get right everytime, especially in the morning.. Grinding coffee in advance and having a consistent simple technique really helps!
Lovely recipe. I set my Baratza Encore to 19 and got the exact brew time. I’d like to try the 300ml recipe you outlined in the comments for a bit more volume.
I've been searching all over for a good V60 recipe and this is my favorite. Others with a higher temp and a single steady pour ended up tasting much flatter to me. With this I finally got the acidity and fruitiness I've been looking for. And it's easy!
@@coffeewithapril I"m late to the game but I just "heard" about this recipe on r/coffee lol. Anyway, I just made one with a 28 grind on Baratza, and 15 g to 275 water. The fruitiness! Oh my goodness. I was getting sick of my less-than-ideal pourovers but this saved me!!! Thank you!
This was my daily morning recipe lately :) I like this longer ratio, and the amount in the cup fits perfectly a first morning cup. Cool you'r using around 30 clicks with the comandante. I like it, and tend to grind even a bit coarser (around 32 clicks) when brewing for 2 cups. Very coarse but had so much better results. Also, had recently abandoned the quick swirl after the last pour, but it made me smile to see you doing it, and that makes me want to experiment it again for the next brews :) Keep it up ! Thank you
i found for me that 3 pours 1/5 (when it stops bubbling 2nd pour)-2/5-2/5 with a swirl after the first and the last pour, with decently coarse grinds but not as coarse as french press, gives me my desired taste most of the time (obviously depends on the coffee but i generally like fruity, acidic coffee with a low to meduim body)
I've been using it for 3-4 months now and it's amazing. Works great with light roasts and I'm using Timemore C2 at 23 clicks. Super easy recipe, no sweat, nice and straightforward. I don't have time and patience to sit with Excel spreadsheet in the morning when I'm half-dead like other recipes ask you to do. This is fantastic!
Pretty new to pourovers and specialty coffee in general. I liked this recipe a lot. Very simple and it made a very clean and balanced cup (to my uneducated palate. I scaled it up though, as I need a bigger cup. Did 18 gr at about 290g of water, so each pour was roughly 72g. 28 clicks on Timemore C2
28?? That's even coarser than what the manual for the C2 suggests for french press let alone V60? I'd say 18 +-2 is closer to what most recipes call for, although I'm also very much a beginner when it comes to specialty coffee so I could be wrong.
@@swashofc Wouldn't this decrease drawdown time way too much? Pretty sure water would just pass through the coffee almost immediately and undershoot the target time by probably 30 secs lol
@@mark030531 You might be surprised if you tried it :p but yes depends on the coffee, the lower water temp itself slows it down a bit. As always adjust based on your results.
@@swashofc Interesting. I've been getting a bit unpleasant bitterness with 18 with medium roast Ethiopian beans, but 20 tasted too empty. However, it might be a matter of inconsistent technique so I'll start at 28 and go down from there. Thanks for the tip!
@@mariai9549 It depends on the coffee, some Ethiopians require a coarser grind while some more developed Colombians drain almost too quickly. I have been using this method only since they posted it and have found that it usually takes me around 2 brews with a new coffee to get it right. I would say I'm really happy with 90% of the coffee I brew this way!
@@villeharju2207 I just tried this for the first time with my comandante that came a few days ago. Best coffee I've ever made, yet I still think it could be a bit sweeter and more syrupy. I'm going to try 28 clicks next time, what did you settle on?
I have tried this method using a few different beans from multiple roasters around the world. Whatever bean you use, it will give you a very clean and clear cup which yet has longer lasting sweetness and body. And if you try this on Kasuya's V60, you can go even coarser, and may get even better results. Thank you very much for sharing this great recipe.
Hello, I just started to learn coffee these day.. I've tried 4:6 Kasuya method and just now tried this April recipe, there's no sour taste but mine was too bitter.. Am i right or it should be not so bitter? Thanks in advance.. 🙏
I am just drinking my V60 with your method... I'm really suprised. Super Tasty! And not sour at all. (That is what I would have expected seeing your video) Normally I would have ground muuuuch finer, like 22 - 24 clicks and get some unpleasant sourness and astringency with this coffee but now its much smoother and cleaner. Thank you! Will try with diffent coffees for sure! :)
Is there a reason why the first pour is 50g, rather than a lower amount? I recall that Tetsu once mentioned (before his switch to the single-pour method featured in your other video) that a smaller first pour (or bloom) would lead to a sweeter cup of coffee. (Though I must admit I am unsure of the theory behind it)
We usually do between 50-100g in our first pour. Abandoning the idea of "blooming". Our coffee is much lighter roasted and properly rested before brewing so the initial "Co2 release" isn't something you have to take into consideration.
Getting great results with this recipe so far, thanks a lot! Just a quick question, if I want to brew 400 ml of coffee, can I simply double down on everything (using 26 grams of coffee and doing 4 x 100 ml pours with 30 second intervals) and still get the same results in terms of taste, body etc or should I change certain things like the grind size or the temperature?
thank you for sharing this, please for the next video could you show us the the grind size since we might not have the same grinder that you have. thanks.
I was very sceptical with this because there is technically no heat preservation which felt weird to be honest so i tried it and the brew was extremely slow probably because of the light weight of the water (im probably using a different paper) so in the end the result was i wouldnt say awful but not the best either i need a different paper or grind cold brew like coarse which seems dumb because then there wont be enough extraction. Im sure i'll be experimenting with this method a lot. Thanks for the video keep it up!
Awesome for including the Comandante grind settings. Something I can start off with and compare to my Fellow Ode and Specialita. I've been trying to find the least expensive grinder that can replicate the same results. Porlex Mini and Hario.
Tried this on two coffee and absolutely love it, best method so far, better than my results from french press, Clever dripper, V60 James Hoffman, V60 Scott and Kalita. It has explosion aroma and super long after taste. Can you provide some insight on why it can create such long after taste?
@@adamthemute I think April's method has less channeling due to coarse grind size and small dose. Immersion works well for me as well - I use clever dripper sometime and it produced great results, just flavor is less obvious
@@adamthemute do you mean drinking cup? I don’t think that matters.. I use 02 Size V60, I think 01 size can produce the same results. Because of fast pour, v60 size does not matter here
Going to give this method a try real soon. One question or issue I have though is when I are brewing with small dose and just enough water for one cup of coffee like this, i think it's difficult to keep the grinds off the side of the filter. and i was taught that is bad thing because it lowers your dose and is uneven. however when you are doing it with a two cup recipe it's easier to keep the coffee off the side of the filter and in the bed because you do more circles around the outside naturally with more water to play with. cheers
I have a Timemore C3 grinder so I tried 21 clicks which is equivalent to 30 clicks of comandante. However, the draw down time was too early and it seemed to almost fall off by the time 2:00 passed. If I set the draw down time to 2:30, it would be 15 clicks in C3 (21-22 clicks of Comandante). I feel this is hardly the coarse grind of this recipe. Any advice on what to do?
Search up "comandante 30 clicks" and you can find a photo of it. But I'd recommend just going with a very coarse grind and going finer and finer until you reach your desired taste. Of course don't change anything else (coffee, water temperature, ratio, water, etc).
@@ximono April do all sorts. This is a beginners video, beginners usually are told to use medium. Not a single barista with a brain would ever tell you to use low temperature with light roasts. Science shows time and time again that unless ur using a dark roast, 98C is the perfect temperature Basically, the hotter the better. No matter what
Are you waiting until the coffee drains through or moreso focused on a new 50g pour every ~30 seconds? Both are mentioned in the video, so I'm not sure which is more important.
I find that with those coarse grind settings I generate a lot og fines(Even with the comandante at 30 clicks) which prevents me from achieving a sub 3 minute brew unless I change the way I pour and focus on swirl first and then center pouring. Would you rather go a bit finer than do this? Thanks for the video!
I have the same issue. I want to grind coarser, but when I do, I get more fines. And that causes the opposite effect I want, and I end up with an even longer brew time.
I have a comandante and have never exceeded 24 for pourover - 32?! Hesitant to try seeing as im currently getting lovely sweetness and body, but why not. Nice straightforward recipe too!
what changes should I make for 500ml of water? 30g coffee. would i use 50g of water, but do 10 pours? or would it be better to add more water and less pours?
Hey April! Beautiful technique. I have the same exact kettle and a commandante grinder, however I find 90c gives me too slow of a flow rate given meaning the water never drains fully in between pours. I've fixed this by using water at 95c. This is most likely due to a difference in water, and I wanted to ask if you could go through the mineral levels in the water you use? Would be very interested to know! Also on a second note, James Hoffman put out a video a while back arguing you should be using the hottest water possible, as once the water enters the slurry, even boiling water isn't hot enough to "burn" the beans. What are your thoughts on that? Thank you for the videos, and keep up the good work!
That's under extracted. Actually all extractions are mixed with under/over extractions due to the particle distributions, it's reasonably to get bitterness either under or over. The coarse grind need proper flow rate to end at 2:30 for getting proper extraction. Either your beans or equipment affect the flow rate, try grind finer to match the brew time(will actually slightly below 2:30, because finer grind doesn't need long brew time as coarser grind).
Should I get a flat coffee bed after each pour? I feel like especially after the first pour there is a kind of crater in the middle. I'm trying not to pour too heavy but seems like it always happens when I try to saturate all of the coffee.
Thank you for the clear explanation.. What is the grind setting for 1Zpresso K-plus? I've tried a 7 and 8. Mostly the results are too sour, too bitter, with little body and a bitter aftertaste. Is it possible that it's not so much the choice of technique, but the quality of the coffee beans. I'm just getting started, so any help would be appreciated.
What grind setting would you recommend for using this method with a Baratza Encore? I know they come calibrated differently, but just ballpark would help. Thank you!
Hey I want to ask, is crema coffee makes bitter and unpleasent taste? Nowadays I tend to pour before all the water drain and cut the duration, just before all the water drain. To minimize crema into the cup
@@DominicFrenchMusic Geez guys just try different ones until its what you like. Not that difficult. For years I brewed way too fine with V60 becuase thats what everyone said to do. I tried different numbers on my Baratza and I found it.
I have the same question. In the Coffee with April#139 episode ( Exploring Wilfa Svart for the April Brewer), Patrick suggests around the middle dot of the “Filter” range ( he used the same ratio of 13:200 ); I wonder if it will be the same for this V60 recipe ? Would love to hear your thoughts.
I will try this and maybe my Comandante at 30 can do that size in two minutes and 30 seconds, but I know doubling that size brew, which is teh size I usually do, would probably take over 4 to 5 minutes, at 30 clicks if I were to let the pours fully draw-down. I have done the 4:6 method with about double that brew size around 35 to 38 clicks, and it takes around three and half minutes. So I assume I would need around 40+ clicks to hit two and half minutes with double the size in this method. In case different beans - what I wrote is in reference to lightly roasted, African, natural processed beans. Thoughts? And what roast level and bean origin and process are you using in this video?
I see your bloom ratio is pretty high compared to the standard 2-3x recommendation.. pretty interested to hear your reasoning behind it if you can share! Thanks
@@deadchannelseriouslyitsdea9776 They did share in another comment: "We usually do between 50-100g in our first pour. Abandoning the idea of "blooming". Our coffee is much lighter roasted and properly rested before brewing so the initial "Co2 release" isn't something you have to take into consideration."
My girl just tried this and did exactly like in the video (got the commandante as well); Same grind size, temperature, technique...but the result was incredibly sour...any tips or clues on why we experienced this? Best regards :)
I’ve been using about ~17. Personally I like James Hoffman’s advice on tuning grind. Once you have a recipe, keep going finer till it starts to taste bitter then back off.
@@rahultirumalareddy7370 Thanks! I've tried 2 different coffees and 17-20 generally seems to be the range. I noticed that one of the coffees really seemed to retain more liquid as it got older and so that's when I would go even coarser. I tried to balance this out by pouring even harder and more focused on the perimeter of the coffee bed. Even with the slowest draining extractions, I would hit 2:30 pretty consistently (occasionally it might be more like 2:40). The roast I have now does not seem to have the same issues and is regularly done before 2:30.
So with 30 grams coffee, you stand by keeping it under 3 minutes total? So probably I need to grind courser with more coffee in order to maintain that time. Any thoughts on using 30 grams coffee? Thanks
I did this brew with 26g of coffee and 400mL of water. Didnt change the grind size I used, but increased each pour to 100g. Got the same taste, and drawdown as 50g pours. Around 2:15.
Shouldn't make a difference, actually you don't have to worry about preheating it as much compared to the ceramic version as plastic is a lesser conductor of heat
Hi. I’m grinding the with a 1zpresso K Pro at 8.5 clicks. My brew time is 2:30. I get floral and acidic notes that I like, but it’s also got a lot of bitterness. What am I doing wrong? Is my water too hot? Is my water bad?
Two things you may try: add a tad bit of salt (a few grains) to your coffee bed before extraction, or you can try a slightly coarser grind. I also sometimes play with lower temperature with longer extraction time but it takes more trials to get it right.
I think 8.5 is way finer than C40's 30. I have both so I am qualified to make such claim hehe. So you can increase to 9 or 8.8, if that decrease the strength and increase the amount of coffee beans.
In my country, there's a heavy focus on the actual pour technique with pulse pouring. I've recently picked up pulse pouring again after a few months of continuous pour, and I'm beginning to wonder if changing the taste of a pulse pour is mostly dependent on agitation. 3 different brews with water at all the same volume ended up tasting different, specifically with different levels of bitterness, and the brew that was the most bitter was the brew with the highest and fastest agitation. I haven't tested it yet, but a lot of people in my country try to change the taste of the brew by adjusting volume of each pour. Now I'm thinking what's really happening is that the different size pour is more of a change in the amount of time and strength of agitation rather than just the volume itself. I'm not sure why I never thought of this before.
I tried to scale this to 800g of water today and it didn't work quite well. The grind size and time was spot on, but I had to do the bloom phase with 200g and it was a mess. Any tips?
I like how you're simplifying the brewing methods for v60s and flat brewers. We know the simplification is also a result of extensive research. It makes home brewing to newbies like me less intimidating and I find that I'm not too worried about the small stuff. I just want a good cup of coffee and have fun doing it. I don't want to cure cancer or invent sustainable renewable energy. Thanks for this.
Lmao this is spot on man
Interesting recipe but it would be great if you could show the ground coffee up close for those who don’t use/have the grinder you use. It’d also be interesting to see how you pour.
Fellas, I used the Rao method for a long time, then I switched to a sort of Rao-Hoffmann hyrbid. Now, all I can say is: this method is the best of the bunch. I'm brewing my best V60 coffee ever thanks to you!
I really like the Rao bloom. I might start with his bloom then try the 50-50-50
Same here. I do the Hoffman bloom swirl, but otherwise I followed this recipe. So easy, and a great result! Thanks for sharing this
I've done the same with simplifying the brew process and tweaking with other variables. My main variables of adjustment are now grind and temperature, which I find to have the most effect on a continuous pour which I use.
Surprisingly effective recipe, tried the Hoffman and 4:6 recipes but found them a bit complicated to get right everytime, especially in the morning.. Grinding coffee in advance and having a consistent simple technique really helps!
I second this! Had the same experience with both methods and am pleased that this is so easy and gets great results.
Lovely recipe. I set my Baratza Encore to 19 and got the exact brew time.
I’d like to try the 300ml recipe you outlined in the comments for a bit more volume.
I’ve noticed that you’ve came back to swirling the v60.
Interesting to see how our approach on coffee always changes.
Thanks for sharing!
I've been searching all over for a good V60 recipe and this is my favorite. Others with a higher temp and a single steady pour ended up tasting much flatter to me. With this I finally got the acidity and fruitiness I've been looking for. And it's easy!
We are glad it helped you brew better coffee.
@@coffeewithapril I"m late to the game but I just "heard" about this recipe on r/coffee lol. Anyway, I just made one with a 28 grind on Baratza, and 15 g to 275 water. The fruitiness! Oh my goodness. I was getting sick of my less-than-ideal pourovers but this saved me!!! Thank you!
This was my daily morning recipe lately :) I like this longer ratio, and the amount in the cup fits perfectly a first morning cup. Cool you'r using around 30 clicks with the comandante. I like it, and tend to grind even a bit coarser (around 32 clicks) when brewing for 2 cups. Very coarse but had so much better results. Also, had recently abandoned the quick swirl after the last pour, but it made me smile to see you doing it, and that makes me want to experiment it again for the next brews :) Keep it up ! Thank you
how do you modify the recipe when brewing 2 cups? do you pour 100g on each pour?
i found for me that 3 pours 1/5 (when it stops bubbling 2nd pour)-2/5-2/5 with a swirl after the first and the last pour, with decently coarse grinds but not as coarse as french press, gives me my desired taste most of the time (obviously depends on the coffee but i generally like fruity, acidic coffee with a low to meduim body)
French press shouldn’t be coarser than v60
I JUST LOVE IT AND LOVE WHEN THING STAY SIMPLE
Just tried this now, and i love the result. Thank you!
I've been using it for 3-4 months now and it's amazing. Works great with light roasts and I'm using Timemore C2 at 23 clicks. Super easy recipe, no sweat, nice and straightforward. I don't have time and patience to sit with Excel spreadsheet in the morning when I'm half-dead like other recipes ask you to do. This is fantastic!
Thank you for watching and sharing. We are glad that it worked out well for you.
best v60 recipe and one of the simplest
Thank you for sharing , fantastic results with my light roast and medium decaf. 👍
Pretty new to pourovers and specialty coffee in general. I liked this recipe a lot. Very simple and it made a very clean and balanced cup (to my uneducated palate. I scaled it up though, as I need a bigger cup. Did 18 gr at about 290g of water, so each pour was roughly 72g. 28 clicks on Timemore C2
28?? That's even coarser than what the manual for the C2 suggests for french press let alone V60? I'd say 18 +-2 is closer to what most recipes call for, although I'm also very much a beginner when it comes to specialty coffee so I could be wrong.
@@OscarBergman Yes this recipe calls for a coarser grind
@@swashofc Wouldn't this decrease drawdown time way too much? Pretty sure water would just pass through the coffee almost immediately and undershoot the target time by probably 30 secs lol
@@mark030531 You might be surprised if you tried it :p but yes depends on the coffee, the lower water temp itself slows it down a bit. As always adjust based on your results.
@@swashofc Interesting. I've been getting a bit unpleasant bitterness with 18 with medium roast Ethiopian beans, but 20 tasted too empty. However, it might be a matter of inconsistent technique so I'll start at 28 and go down from there. Thanks for the tip!
If you want more coffee would it make more sense to do more 50 ml pour or the same amount of pour with more water each time?
Best recipe for my ethiopia yirgacheffe. Really brings out the fruity notes. Thank you!
Love the simplicity! Took a few brews to get the grind right but now I get excellent results. Thank you for sharing!
How quickly does each pour drain through?
@@mariai9549 It depends on the coffee, some Ethiopians require a coarser grind while some more developed Colombians drain almost too quickly. I have been using this method only since they posted it and have found that it usually takes me around 2 brews with a new coffee to get it right. I would say I'm really happy with 90% of the coffee I brew this way!
@@villeharju2207 I just tried this for the first time with my comandante that came a few days ago. Best coffee I've ever made, yet I still think it could be a bit sweeter and more syrupy. I'm going to try 28 clicks next time, what did you settle on?
I have tried this method using a few different beans from multiple roasters around the world. Whatever bean you use, it will give you a very clean and clear cup which yet has longer lasting sweetness and body. And if you try this on Kasuya's V60, you can go even coarser, and may get even better results. Thank you very much for sharing this great recipe.
Hello, I just started to learn coffee these day.. I've tried 4:6 Kasuya method and just now tried this April recipe, there's no sour taste but mine was too bitter.. Am i right or it should be not so bitter? Thanks in advance.. 🙏
Thanks for this! Really cool technique, easy to follow and consistent!!
Thank you! I just had my best cup thanks to this method.
Hi Patrik - have you tried this method when brewing 500ml? Should I Simply multiply pours by 2.5 or?
Thanks, James
For clarification - I’m keen to hear how you’d recommend breaking up the pour to achieve 500ml total brew (from 32.5g coffee). Many thanks!
I'd like to know this as well
Interested in this as well
Give it a try and see what tastes better. Try 8 pours, and try four larger pours. And adjust the grind size to keep the brew time below 3 mins. :)
Thanks so much. Helps bring out the flavors greatly with my Ethiopian beans.
Greeting from Germany
Nice and simple. Thank you
this method is good for natural coffee. ngl i loves it
I am just drinking my V60 with your method... I'm really suprised. Super Tasty! And not sour at all. (That is what I would have expected seeing your video) Normally I would have ground muuuuch finer, like 22 - 24 clicks and get some unpleasant sourness and astringency with this coffee but now its much smoother and cleaner. Thank you! Will try with diffent coffees for sure! :)
Do you understand how a coarser grind leads to less sourness?
So, if i did a 300g brew, should i do more water (75g) in four pulses or two more 50g pulses? Given the overall stays in that 3 min. range? Cheers
Is there a reason why the first pour is 50g, rather than a lower amount? I recall that Tetsu once mentioned (before his switch to the single-pour method featured in your other video) that a smaller first pour (or bloom) would lead to a sweeter cup of coffee. (Though I must admit I am unsure of the theory behind it)
We usually do between 50-100g in our first pour. Abandoning the idea of "blooming". Our coffee is much lighter roasted and properly rested before brewing so the initial "Co2 release" isn't something you have to take into consideration.
Getting great results with this recipe so far, thanks a lot!
Just a quick question, if I want to brew 400 ml of coffee, can I simply double down on everything (using 26 grams of coffee and doing 4 x 100 ml pours with 30 second intervals) and still get the same results in terms of taste, body etc or should I change certain things like the grind size or the temperature?
thank you for sharing this, please for the next video could you show us the the grind size since we might not have the same grinder that you have.
thanks.
Thank you for watching. We will try to do that. Thank you for the recommendation.
30 clicks with the Commandante and my coffee is ready in 4 minutes. Should I grind coarser?
I was very sceptical with this because there is technically no heat preservation which felt weird to be honest so i tried it and the brew was extremely slow probably because of the light weight of the water (im probably using a different paper) so in the end the result was i wouldnt say awful but not the best either i need a different paper or grind cold brew like coarse which seems dumb because then there wont be enough extraction. Im sure i'll be experimenting with this method a lot. Thanks for the video keep it up!
Awesome for including the Comandante grind settings. Something I can start off with and compare to my Fellow Ode and Specialita. I've been trying to find the least expensive grinder that can replicate the same results. Porlex Mini and Hario.
Late reply, but timemore c2 is a good choice!
Tried this on two coffee and absolutely love it, best method so far, better than my results from french press, Clever dripper, V60 James Hoffman, V60 Scott and Kalita. It has explosion aroma and super long after taste. Can you provide some insight on why it can create such long after taste?
The multiple pours of fresh water is extracting more vs an immersion method which can potentially over-extract easier
@@adamthemute I think April's method has less channeling due to coarse grind size and small dose. Immersion works well for me as well - I use clever dripper sometime and it produced great results, just flavor is less obvious
@@lihenow Do you think this does better with the smaller cups compared to 350-500ml?
@@adamthemute do you mean drinking cup? I don’t think that matters.. I use 02 Size V60, I think 01 size can produce the same results. Because of fast pour, v60 size does not matter here
Absolutely love this recipe.
Going to give this method a try real soon. One question or issue I have though is when I are brewing with small dose and just enough water for one cup of coffee like this, i think it's difficult to keep the grinds off the side of the filter. and i was taught that is bad thing because it lowers your dose and is uneven. however when you are doing it with a two cup recipe it's easier to keep the coffee off the side of the filter and in the bed because you do more circles around the outside naturally with more water to play with. cheers
thanks april
I have a Timemore C3 grinder so I tried 21 clicks which is equivalent to 30 clicks of comandante. However, the draw down time was too early and it seemed to almost fall off by the time 2:00 passed. If I set the draw down time to 2:30, it would be 15 clicks in C3 (21-22 clicks of Comandante). I feel this is hardly the coarse grind of this recipe. Any advice on what to do?
I like this recipe, wud it be fine to double it for two?
Really wish some visual of the grind setting was shown at least once! Will have to find out myself, I guess.
Search up "comandante 30 clicks" and you can find a photo of it. But I'd recommend just going with a very coarse grind and going finer and finer until you reach your desired taste. Of course don't change anything else (coffee, water temperature, ratio, water, etc).
Very pronounced notes!! Amazingly simple... I hope we can get a version for 500ml pls
Should be:
Water 500g
Coffee 33.5g
Bloom 125g
Pour 1 125g
Pour 2 125g
Pour 3 125g
@@ryanaugusthow about for 300ml?
Can't wait to try it. Do you use 90 degrees also for the light roast?
Go as hot as possible for light, just off the boil.
@@Riamoka Hm, April is all about light roasts aren't they? If their recipe uses 90°C I would assume it applies to their own light roasts?
@@ximono April do all sorts. This is a beginners video, beginners usually are told to use medium. Not a single barista with a brain would ever tell you to use low temperature with light roasts. Science shows time and time again that unless ur using a dark roast, 98C is the perfect temperature
Basically, the hotter the better. No matter what
Are you waiting until the coffee drains through or moreso focused on a new 50g pour every ~30 seconds? Both are mentioned in the video, so I'm not sure which is more important.
Depends on the roast degree.
@@coffeewithapril What would you do with a light roast?
Love the scales & timer combo - could you let me know where it's from?
It’s an Acaia Pearl scale 👍🏻
Any advice on say doubling the batch to 26/400 for larger cup? Most methods i try aren’t as good when i upsize.
I find that with those coarse grind settings I generate a lot og fines(Even with the comandante at 30 clicks) which prevents me from achieving a sub 3 minute brew unless I change the way I pour and focus on swirl first and then center pouring. Would you rather go a bit finer than do this? Thanks for the video!
I have the same issue. I want to grind coarser, but when I do, I get more fines. And that causes the opposite effect I want, and I end up with an even longer brew time.
I have a comandante and have never exceeded 24 for pourover - 32?! Hesitant to try seeing as im currently getting lovely sweetness and body, but why not. Nice straightforward recipe too!
Same for me! But why not to experiment? 😀
In other words, BLOOM all the way, baby! :)
what changes should I make for 500ml of water? 30g coffee. would i use 50g of water, but do 10 pours? or would it be better to add more water and less pours?
You would want 4 pours of 125g
Can you tell me what the comparable grind size would be on the Encore?
can someone help me on the comparative number of clicks for the Timemore C2?
Around 23 clicks.
@@harnusa thanks !
I used 24 clicks for Time more slim plus with E&B burr.
@@harnusa just wondering, how many clicks do you do with the C2 for a french press ??
What should be the water temperature?
30 clicks on the Comandante?? Is that not too coarse? I’ll try this tomorrow.
Have you tried it? Because to me that seems way too coarse.
I was skeptical at first, too. But after trying it with light roasted coffee, it was the right grind size surprisingly!
Surprised by the good results
Patrick youre the man
Hey April! Beautiful technique. I have the same exact kettle and a commandante grinder, however I find 90c gives me too slow of a flow rate given meaning the water never drains fully in between pours. I've fixed this by using water at 95c. This is most likely due to a difference in water, and I wanted to ask if you could go through the mineral levels in the water you use? Would be very interested to know!
Also on a second note, James Hoffman put out a video a while back arguing you should be using the hottest water possible, as once the water enters the slurry, even boiling water isn't hot enough to "burn" the beans. What are your thoughts on that?
Thank you for the videos, and keep up the good work!
I think it depends on your roast level. For medium + roasts, I'd go a bit lower. On lighter roasts (as they are harder to extract), I'd go 95+
@@MrTimitus yes medium roast give of a slight burnt taste with 95C, so 90 would be better.
Absolutely love it. If I'm getting weaker brews ending time at 2:00min but getting something of a bitterness, what should I do?
Grind finer. If that makes it bitter, I think you need a better grinder
@@rickjames1426 now I believe it's the water. More bicarb should do, mine's not a super lightly roasted coffee (not a dark roast dough)
That's under extracted. Actually all extractions are mixed with under/over extractions due to the particle distributions, it's reasonably to get bitterness either under or over. The coarse grind need proper flow rate to end at 2:30 for getting proper extraction. Either your beans or equipment affect the flow rate, try grind finer to match the brew time(will actually slightly below 2:30, because finer grind doesn't need long brew time as coarser grind).
try finer grind but with higher flow rate
Should I get a flat coffee bed after each pour? I feel like especially after the first pour there is a kind of crater in the middle. I'm trying not to pour too heavy but seems like it always happens when I try to saturate all of the coffee.
Thank you for the clear explanation.. What is the grind setting for 1Zpresso K-plus? I've tried a 7 and 8. Mostly the results are too sour, too bitter, with little body and a bitter aftertaste. Is it possible that it's not so much the choice of technique, but the quality of the coffee beans. I'm just getting started, so any help would be appreciated.
i've same experience with K-plus, i tried between 7 and 8, even more than 8 - too sour, little bitter, not balanced
What grind setting would you recommend for using this method with a Baratza Encore? I know they come calibrated differently, but just ballpark would help. Thank you!
I start every new bag at 26. Then adjust accordingly depending on total brew time. Aiming for 2:20. Hope this helps.
@@michaelcousineau6734 Same I start at 27
How do you decide when it’s finished?
Does the stream slow to drips?
Do the drips stop completely?
Is it 2 seconds between drips?
Thank you.
It's finished when all the water has gone through the coffee.
@@coffeewithapril thank you.
How does filter size affect the extraction? How would you adjust the brewing to work with V60 01 instead? Thank you for a great video!
With the Kalita you prefer the smaller one with small portions(13g) of coffee. Why don't you use the small V60 with smaller(13g) portion as well?
We don't think that works as well as the transition between the two Kalita Sizes.
I use the small V60. No problems at all.
The small V60 -(01) is awesome as you can create less agitation by being so close to the bed while pouring. Giving me the best results.
Have you tried this with the Tetsu v60?
Just to clarify, are we looking for all of the water to have drained from the last pour before we start the next pour?
Hey I want to ask, is crema coffee makes bitter and unpleasent taste? Nowadays I tend to pour before all the water drain and cut the duration, just before all the water drain. To minimize crema into the cup
This one still my fav - it normally generate a 1.25%-1.3% tds and 16%-17% extraction, is this expected?
Can someone recommend a grind setting on the wilfa svart grinder that works with this recipe?
MindxFuneral Any luck finding that?
@@DominicFrenchMusic Geez guys just try different ones until its what you like. Not that difficult. For years I brewed way too fine with V60 becuase thats what everyone said to do. I tried different numbers on my Baratza and I found it.
I have the same question.
In the Coffee with April#139 episode ( Exploring Wilfa Svart for the April Brewer), Patrick suggests around the middle dot of the “Filter” range ( he used the same ratio of 13:200 ); I wonder if it will be the same for this V60 recipe ?
Would love to hear your thoughts.
I will try this and maybe my Comandante at 30 can do that size in two minutes and 30 seconds, but I know doubling that size brew, which is teh size I usually do, would probably take over 4 to 5 minutes, at 30 clicks if I were to let the pours fully draw-down. I have done the 4:6 method with about double that brew size around 35 to 38 clicks, and it takes around three and half minutes. So I assume I would need around 40+ clicks to hit two and half minutes with double the size in this method. In case different beans - what I wrote is in reference to lightly roasted, African, natural processed beans.
Thoughts? And what roast level and bean origin and process are you using in this video?
What's the flow rate for this? I finished at 02:20 and it's kinda muted. Should I grind finer?
Thank you for watching. If you feel it's muted try out either grinding finer, pouring faster (more turbulence) or dose up.
@@coffeewithapril thanks!
For a 300ml brew what grind setting would you recommend on a commandante?
did you find out?
It must be a little bit coarser, because more depth of coffee bed needs more time to water drip through it
Could you post a photo of the grind?
We will do that for future videos
what water profile do you use?
I see your bloom ratio is pretty high compared to the standard 2-3x recommendation.. pretty interested to hear your reasoning behind it if you can share! Thanks
Oof, I guess they don’t wanna share lol
@@deadchannelseriouslyitsdea9776 They did share in another comment: "We usually do between 50-100g in our first pour. Abandoning the idea of "blooming". Our coffee is much lighter roasted and properly rested before brewing so the initial "Co2 release" isn't something you have to take into consideration."
i have med dark roasted coffee, is the brew method still the same?
Hey team - What number on the Ode would you use for this recipe?
Which water temp do you recommend me for a light roast coffee?
Thank you for watching. 90-03'C
My girl just tried this and did exactly like in the video (got the commandante as well); Same grind size, temperature, technique...but the result was incredibly sour...any tips or clues on why we experienced this? Best regards :)
If it’s just sour with no bitterness, try grinding finer, you’re under extracting
How would you modify this for the 01 size V60?
Thanks for sharing. Is this a ceramic v60-02 or a plastic one? Which one do you suggest and why? A big hug from Athens, Yiannis
This is ceramic. At the moment don't brew with plastic brewers.
For timemore c2 whats the grind size
Can I double the amount of coffee and the pouring?
With a more coarse grind than this
Yes.
So 400 grams of water over 8 pours ?
@@AbuSayad In another comment he says to keep the 4 pours, but to just dose more with each pour (so for 400 g, do 100-100-100-100).
Is there any convertion of clicks from your comandante to kingrinder k6 ?
We haven't used that grinder. But we are sure that someone here must have used it. Any one with recommendations?
Around 95 to 100 clicks on the k6 = 30 commandante.
Could have shown the grinds as not everyone has a comandante. But thank you very much anyway!
did you use the V60 01 or 02?
Hi
Does anyone know how many clicks will this grind be on hario mini slim plus grinder
Nice new intro 👍🏻
Does anyone have a grind size they would recommend for an Encore?
I’ve been using about ~17. Personally I like James Hoffman’s advice on tuning grind. Once you have a recipe, keep going finer till it starts to taste bitter then back off.
@@rahultirumalareddy7370 Thanks! I've tried 2 different coffees and 17-20 generally seems to be the range. I noticed that one of the coffees really seemed to retain more liquid as it got older and so that's when I would go even coarser. I tried to balance this out by pouring even harder and more focused on the perimeter of the coffee bed. Even with the slowest draining extractions, I would hit 2:30 pretty consistently (occasionally it might be more like 2:40). The roast I have now does not seem to have the same issues and is regularly done before 2:30.
What 30 clicks on the comandante compare to the Baratza encore? 20?
Quick question: I've noticed my coffee bed having a crater in the center, but only after the first pour. Is this normal and if so how can i avoid it?
I am using your 25g circle and 25g center pouring method with a gooseneck kettle from relatuvely low height.
So with 30 grams coffee, you stand by keeping it under 3 minutes total? So probably I need to grind courser with more coffee in order to maintain that time. Any thoughts on using 30 grams coffee? Thanks
I did this brew with 26g of coffee and 400mL of water. Didnt change the grind size I used, but increased each pour to 100g. Got the same taste, and drawdown as 50g pours. Around 2:15.
How to adjust this for medium roast?
Should I make any adjustment when brewing with a plastic version of the V60?
Shouldn't make a difference, actually you don't have to worry about preheating it as much compared to the ceramic version as plastic is a lesser conductor of heat
Hi Patrick,
Sometimes with my last pour, the slow start to almost be stop and have difficulty to run, how avoid that and why ? Thx
Which Brewer are you using?
@@coffeewithapril Hi A V60 V02
Hi. I’m grinding the with a 1zpresso K Pro at 8.5 clicks. My brew time is 2:30. I get floral and acidic notes that I like, but it’s also got a lot of bitterness. What am I doing wrong? Is my water too hot? Is my water bad?
Two things you may try: add a tad bit of salt (a few grains) to your coffee bed before extraction, or you can try a slightly coarser grind. I also sometimes play with lower temperature with longer extraction time but it takes more trials to get it right.
I think 8.5 is way finer than C40's 30. I have both so I am qualified to make such claim hehe. So you can increase to 9 or 8.8, if that decrease the strength and increase the amount of coffee beans.
Can you make good V 60s with water from a Zero Water filter?
In my country, there's a heavy focus on the actual pour technique with pulse pouring. I've recently picked up pulse pouring again after a few months of continuous pour, and I'm beginning to wonder if changing the taste of a pulse pour is mostly dependent on agitation. 3 different brews with water at all the same volume ended up tasting different, specifically with different levels of bitterness, and the brew that was the most bitter was the brew with the highest and fastest agitation.
I haven't tested it yet, but a lot of people in my country try to change the taste of the brew by adjusting volume of each pour. Now I'm thinking what's really happening is that the different size pour is more of a change in the amount of time and strength of agitation rather than just the volume itself. I'm not sure why I never thought of this before.
I tried to scale this to 800g of water today and it didn't work quite well. The grind size and time was spot on, but I had to do the bloom phase with 200g and it was a mess. Any tips?
If you're doing a batch brewing with this, you need to use the coarsest setting possible.
Can this recipe apply for geisha too?
Thank you for watching Serj, you can adapt it to any style of coffee. That said, we recommend using a light roasted coffee.