ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
Top THREE Problems Single Pour Solves (Pour Over Discussions)
ฝัง
- เผยแพร่เมื่อ 5 มี.ค. 2022
- Subscribe to Our Channel for Weekly Content: th-cam.com/users/TALESCOFFEE...
USE DISCOUNT CODE 'NOHOSE' FOR 15% OFF COFFEE
Single Pour Coffee: talescoffee.com/collections/f...
Thanks so much for watching! Let us know what you want to see in the next video.
**OUR SOCIALS**
Instagram: / tales.coffee
TikTok: / talescoffee
**VISIT TALES COFFEE**
Need coffee or brewing equipment? talescoffee.com/
Visit our shop: talescoffee.com/pages/visit-us/
**OUR GEAR**
Origami Drippers: talescoffee.com/products/orig...
Hario V60-02: talescoffee.com/products/hari...
Hario Range Server: talescoffee.com/products/hari...
Hario Scale: talescoffee.com/products/hari...
TIMESTAMPS:
Since trying your single-pour method, I haven't gone back to the intermittent-pour recipe recommended by so many coffee TH-camrs. No matter what grind size I tried, I couldn't get away from overly sour brews. The single pour has all but eliminated undesired sourness in my coffee. I spent weeks trying to convince myself that coffee aficionados actually prefer more sour coffees. But it didn't make any sense to me. Just not enjoyable to drink. I've also moved to a hemp cloth filter on James Hoffman's recommendation, and I am very pleased with the more full bodied, bolder results the extra oils provide. It does make the stirring phase more challenging, but it's a worthy trade-off for my tastes.
T___T this is probably one of the most heartwarming messages I've received. I've received a lot of them for this video too but this means a lot to me >.< Thank you for your support. I'm super glad you enjoy it. I also have a video coming up this week or next about the sourness .. I have an explanation about it !!!
Looking forward to it.
Thank you sharing, will try both single pour and hemp cloth!
Vincent,
In my opinion, your single pour technique is outstanding using the small ceramic cafec flower and the cafec light roast filters! Give it a shot
Hello Dylan!
Thank you for this, I am planning to get the flower dripper myself. It truly is beautiful for sure!
I’ve tried a number of different v60 recipes. The one I always come back to is the single pour. It gives me the most consistently delicious cup.
Aww thank you very muchhhhh
I've been switching between the April method (four equal pours at 30 second intervals) and the single pour. They both tend to be more consistent than any of the other recipes I've tried. For either recipe, I've come to love the stir at the end either way. It seems to consolidate everything and keeps the drawdown time and extraction consistent. On a day to day basis, I use the single pour most often.
With April's method, I grind finer than their recommendation, as I feel like I get more of a "hollow" cup when going with their coarser grind, especially with lower brew temperatures.
@@ram_bam april changed their recipe, now they only do 2 pours (100g each)
@@alephsk8739 Dang! I wasn't aware of this. I'll give the updated one a try tomorrow. I'm assuming still 50/50 two pour for brews over 200ml? Thanks!
@@ram_bam its 30/70 - 30/70, I ask them if its the same for the v60, since the video was with their brewer and they said yes :),
Yay! You're even saying what beans you're using. Great! Great for clarity, and hopefully helpful to you in the long run.
Yessss I think it’s good to know what you’re working with before you brew. So there’s a bit more context and understanding for everyone as they watch!! Probably one of the best ideas I had yet 🙈
Just awesome man! We love you and your content! Thank you
This method makes so much sense. It’s getting closer to an immersion brew and it’s very easy for a simple morning brew. Can’t wait to try it for my next coffee. You might have saved me money on a clever dripper.
Ohhhhh I’m so so so glad you enjoy the method! It’s like immersion but with a bit more clarity isn’t it! 🔥✌🏼
@@TALESCOFFEEHey I just tried it for 3 brews and I have some feedback. It’s quick and easy but unlike immersion brewers, I can’t control the steep time. The quick brew time sometimes does me a disfavor. For very lightly roasted beans I need to grind much finer to increase the surface area. I still think blooming can be helpful when I want to sort of control the “steep time”. I like the single pour method since it’s quick and easy, but I do like two pour methods for some beans.
I have been having trouble making a good rich cup of coffee. My 1st cup using this method was better and the next was even better. Thank you so much.
Waiting for my hario switch to arrive n found you. I really like your content. Teaching me stuff and making me lolz 🤓 thanks 🙏🏽
AWWW Thank youuu!
Single pour technique is definitely more fun than the other recipes! I tried with an origami with great results. Although during my spin I was hitting those edges hard and it slowed me down a bit, maybe I’ll try with a more flat walled v60.
Aww thank you, the recipe is simple but can be adjusted heavily through understanding how the coffee reacts. I love it on the origami, it's bright but flavourful!
The ad killed me 🤣 love it.
minimal side channeling and no ring around the collar at the end if you keep the water level steady about an eighth inch above grounds bed in the single pour. must slower drip it in. took a while at a fast drip pour which occasionally broke into a weak stream.
created impressive surprising sweetness in onyx eclipse dark coffee via large Chemex for a single serve. used 198 degrees and 1:16.5. no stir at all, before or after. medium course grind. no bloom of course with this method. mostly stayed away from the sides while pouring. zero sour or bitter, just sweet. note that Eclipse coffee is about as dark as you can get and it worked perfectly with 198 degrees and no stir or much pour stream agitation. am thinking that if you simplify and focus solely on sweetness, that's all you need.
Interesting. Will try tomorrow... Thank you.
Let us know how you like this technique!
Yeah this is different from the first method but similar. Can’t wait to try it tomorrow. Right now I’m drinking a cup of the original single pour. How can it be better. We shall see. Thanks
I really appreciate this video.
You’re welcome! Thanks for your support!
It's really interesting how millions of people trust aeropress original recipe (super short brew time, tight ratio) and still stay kinda hesitate to believe that single pour is more than capable at extracting the best flavors out of coffee in a short time.
Been single pouring for many months now with different coffees and gotta say it works perfect 🤙
Thanks Vince!
This right here says it all. AP/Siphon/Espresso all short brew times. AP even has bypass added, yet people seem to be very against the single pour idea 😩
。
I’m just single and poor, together we will change their thoughts 💪🏼💪🏼💪🏼
@@TALESCOFFEE When I first tried single pour I was looking for a brewing method to get the best flavor in the cup the easy way. But happens that I actually found not just that perfect flavor but also a much much gentler cup. I wasn't expecting this to happen TBH but once I tried so many times I had no other choice but to recognize I found a tastier and much gentler cup, which is amazing!
Less brewing time, less caffeine, this is factual and we all know that, right?
SCA and all that have established so many rules and so many restrictions that I've come to think that they're just making easy things complex. Like a religion where nobody wants to defy the rules? To put it short, a good cup is a good cup, if you enjoy it, it's good, regardless of ratio, # of pours, weird water recipes, temperature and all that.
This is not rocket science people, this is just a very nice way to grab some Joe at home and be happy for a moment ☕
I totally support Vincent Ideas cuz I'm definitely getting much much tastier cups since I'm applying his concepts. This is no hype and Vincent isn't paying me a cent to post this. I'm just sharing my thoughts to whomever cares but i believe he deserves much more attention.
Vince, here in Colombia totally supporting your work. Keep it up!
Un saludo fraterno 🇨🇴
@@TALESCOFFEE Some people doesn't understand the idea of contact time and agitation. And that is what makes your single pour technique special. And the heat retention during the brew that you forgot to mention about the problem single pour solved.
Oh yeah heat retention too! Heheeheheeee I did forget this ahaha
Thank you so much for thissss!
。
I think SCA is just very good for standardizing the system especially with grading coffee beans (though I do find it slipping a bit) but for their recipes it’s just like whatever.
。
I think it’s actually other people that tend to just frame it as if they’re correct and say certain things as if it’s correct. A good example of this is 5 years back if you buy books or look online everyone said do not stir do not agitate. It’s bad for repeatability. Look at us now though, everyone is stir or swirling every cup. It’s actually the coffee people that impart this idea only their fundamentals are correct when they haven’t explored other avenues.
。
Most tend to give off the idea that they’re correct but they could be testing many other things so, it’s just a matter of time when people come around and finally give in and start opening corridors!
。
Thank you for all your support, and Colombian support hahhaa.
Dang! I have the app coffee timer with different pour recipes with actual time & execution, I've tried a few & where OK & some came out worst, sorry noob here, But when I tried the single pour there was a difference, in a very good way, from the other recipe's I tried. Even my friends liked the single pour recipe. I think this is what my parents did, drank coffee @age 6 lol, at that time since this is the only way known at that time. Maybe my taste buds brought me back in time, thanks for introducing this recipe.
WOOOOOOOOOOOOO I'M SOOO glad to hear it worked out well for you YESSSSS!!
This works for me 💯
thank you for sharing.
You’re welcome!!!
Another awesome video. While I agree with you on the theory of > agitation = more extraction, the only thing missing here is empirical data. Multi-pour with bloom technique vs single pour and stick them on a TDS refractometer. The formula from SCA; Extraction Yield % = Brewed Coffee (g) x TDS (%) / Dose (g) e.g. Extraction Yield % = 36 g x 10 % / 18 g = 20 %
I honestly do the single pour method, well, at least a fairly consistent pour throughout. I am finding myself stirring during every pause in pour. The only reason I pause in my pour is my typical morning brew is 680ml water / 40g grinds, so I have to pause at least once maybe twice to let some water drain. During the pause, I do a quick stir to agitate the grinds and get them suspended. Then at the end I do a final stir and like you said, at that point, I feel no resistance as all the grinds are swirling in the water with only the fines sticking to the side.
I am working on saving money for a refractometer as I really do want that data as there is a difference in the cup when I use the single pour vs bloom.
Thank youuuu!!
。
I did run a test when a few people brought in their refractometers cause they also question the single pour. Even a 1:25 brew clocked 24% EY. The single pour is pretty consistent around the 25% where as your standard pourovers are closer to 20% .. so that’s just what it is. In fact if you watch sprometheus video on the single pour he also hit 24% and I found there’s a few things he could’ve done better. I mean he did great given how little time he’s had to practice in comparison to me though. Heheheee
@@TALESCOFFEE well thanks for that. If real spromeatheus did "pretty good considering the time he had to practice..." I don't feel as bad about my inconsistencies. Still have to watch the newest video though. Perhaps that will also help my technique. I've decided to get more practice at this before going back to the balloom, which is extra steps.
Empirical data would be nice. But since it is after all food, that taste test Vince did by separating into like a dozen mason jars was informative though not empirical. I am thinking about running the same experiment.
Same, I do chemex 54G around 800ish out. Full on single pour dose overflow a bit. I might have to stop once or twice. ALTHOUGH I do well if I bloom first with 100G water THAN single pour.🧐
Well I’ve gone down the rabbit hole, I like to brew 2 cups in the morning. So I’ve adjusted the recipe 40 g of coffee to 600 mL of water. I met you Partway at 150° I may attempt lower. Because I definitely found an extraction difference. The richest fullest cup of coffee I’ve made. This experiment is still at large trying to get my technique down. Thank you
You’re very welcome! Glad you’re loving the technique!
I tried this for the first time today and am really impressed with this technique and your explanation, thank you! Would you say this method still works well for smaller doses like 12g?
I've been doing his newest method with 12g and i love the result although its a bit underextracted, I've adjusted my grind size a bit but I also need to work on my technique. All in all I could say this method works great for small doses, but a dose closer to 18g comes out much better in my experience.
Starting to enjoy these videos. Gives me new ideas for personal experiments. Can't wait to recover from the flu to try your single pour technique.
Edit: how unfortunate, I just got to the part of the video where you state the single pour method is unsuitable for dark roasts, gonna have to delay it for now.
Ohhhh! You can try it. It’s less suitable but if you want definitely do the balloooom method I posted last week!
。
If you do do single pour on it, you need to pour extra slow and move in and out more times. Like 4~ probably if it’s “dark” that I think it is!
@@TALESCOFFEE definitely gonna give that a shot! Thanks again!
You’re welcome! Let me know if you have questions with it!
Brazil Santos comes out chocolaty. Don't know about really dark coffee, but medium dark sings. Just be prepared to make extract and add bypass. Also be prepared to stop the dripping. Occasionally all that "silt" (fines?) slows and clogs the brew.
Hi, I have actually watched your Cold Bloom experiments recently and was wondering about using lower temp water instead of the need of using ice .
You can try monitoring the temp when brewing with ice then replicate the same temp without using the ice, I just think that would be a great idea
And also, I would agree that Single Pour is very awesome, but not everyone has a grinder that can work well when grinding finer, especially mine which creates lots of fines the more finer I go for. Yes you can still make a good cup even with lots of fines but it would be much safer and more flavourful with a courser grind, lower temp, pulse pours without extracting much bitterness.
Hey!
Yups, you could use the lower water. It's just with lower water temp you'll end up doing a bloom on lower water temperature which is fine as well! You don't need a lot of water to get the "protection" phase.
I'm surprised you're getting so many fines on a finer side. Hmm .. generally the rule is the finer you go the lower the deviation of grind size. Though I am glad you've found a good balance for yourself with the coarser grind size and lower temp!
@@TALESCOFFEE hmmmm, the finer I go for, the more fines are stuck on the wall of the catch-cup on my hand grinder, that is basically what I observe.
I would love to hear your opinion
@@nicktruong5985 Those are just lighter grounds, you could remove them or keep them. It's just if you look on larger grind sizes you'll see the boulders have a lot more fines on them. It doesn't mean that finer grind sizes have more fines, it's just you don't notice it since the static ones are stuck to larger ones. It just comes down to technique and how you enjoy it though!
@@TALESCOFFEE oh man, will try in later experiments, I am a Barista myself and always find it hard to understand when it comes to mechanism - related subject haha
I have try finer grinds with 2 pours and courser with 4 pours and I notice the acidity, texture and aroma are way more noticeable and complex in the 4 pours cup while the 2 Pours resulted in a much balance, or sweeter cup but less aromatic, bitterness, body and texture.
@@nicktruong5985 mechanics is like =X. It's just guess and check at all times HAHAHA
but for the 4 pours because the coffee did sink you're just mostly extracting from the top layer. Which allows it to be a little bit less heavy then the 2 pours. Since at 2 pours you have less agitation so on your 2nd pour you're going to be lifting the grounds higher overall resulting in a higher extraction. At least IMO
The sweetness probably comes from you disliking the strength in the cup. We roast medium light but get really beautiful rich cups because of the technique. It also does depend on your coffees of course. If you like the lighter taste you can always just swap to a lower water temp. Even 1-2 degrees you'll notice a difference because it's automatically a little slower ^^
Does this only work with a v60? Or can this technique also be used on a kalita 102 dripper
looking for the best technique for my Melitta #2 single hole dripper, this sounds interesting
Your videos have got me wanting to try single pour techniques for V60 pourovers. I'm usually brewing light-roasted coffees with a grinder that produces little fines relatively.
Just a couple of questions before trying:
1. Do you usually aim to finish the pour by a certain time, or try to hit a target pour rate?
2. When you're doing the chopstick stir you do so often, at the final part where you're poking the bottom - are you making contact with the paper or reaching the general bottom region somewhere good enough?
Thanks Vince, and great video today.
I kinda pour in a way I feel good. It changes as I see the beans change or react? I guess that’s the way to put it
。
As for the chopstick part I do touch the bottom. It is necessary but it’s just an OCD thing where it’s like I might as well hit the bottom. And then at the same time I know if my pour method caused the beans to sink too quickly. I can feel at the bottom if there’s anything clogging ~
。
Thank you!! Hope you like the method, if you have questions or issues with it, feel free to send me a picture on Instagram and we can trouble shoot it together!
The reason why V60 is popular probably complexity that came from the uneven extraction which is a bit ironic IMO. Outside april brewers, I think conicals still work the best for me for the taste it brings out compared to the typical flat bottom.
Trapping aroma is not exactly correct. What I find in some flat bottoms are that they make great and strong aroma coming out from both dripper and coffee even with blooming and multiple pours. I still don't know how aroma came to be. Either way, aroma in your single pour always have a complex aroma which I don't know why either but I don't think its the aroma trapping. I think its how it was dissolved.
I think flat bottoms also bring more aroma down? Idk tbh it’s cause more grounds are floating and have more surface area in contact with the water. So I think the aroma is due to that tbh.
。
It’s true the funny part is complexity could be due to uneven extraction hmm ..
@@TALESCOFFEE well maybe we should leave it to the scientists on this one
Hello, just picked up a v60 the other day (fairly new to specialty coffee in general), and came across your masterclass video. Decided to try the method today, which I had some issues with one being maybe pouring too slow, as it seemed to drain faster than I was wetting the grounds? (only the middle was staying saturated when the outer grounds while looked wet...they looked more like a bed and not covered like yours seems to be.) That, and when I stirred at the end (albeit not very well due to jitters from an earlier cup), I ended up with a flat bed and not domed. Can you explain what went wrong?
Pouring too slow is not exactly the problem from draining too fast. You need in single pour is generally slower pour until you are trying to reach your target water mass. What you need is to grind much much finer and stir when your dripper is full to the brim and start stirring at the top of the v60. You shouldn't worry too much about the dome, I didn't find the dome necessary for an amazing cup in this single pour technique in my experience.
Vince also has a video if your grinder can't go fine enough. Which grinder are you using or are you using pre-ground? What is the roast profile of your coffee?
@@tippykaffu4047 I use a Timemore c2, I believe I did 20 clicks (slightly coarser than AP grind) - Medium roast, Single Origin Natural from Mexico. With non-tabbed Hario filters. (I tried finer around 18 clicks earlier today) and the draw down was even faster (finished around 1:30)
I’m also thinking it might be a grind size issue. But if it’s a Mexican coffee that’s a medium roast .. The one in my video is also a medium Mexican one. It’s a bit tricky imo, if you don’t pour with enough intent the coffee can drain really really fast and that’s not what we want. It’s cause this bean tends to have more gas. So you need to pour extra slow and release the gases and then press all the floaters down ~
。
If you’re having issues make sure to send me a DM with the picture of your finished brew!
Hi. Waiting for my v60 to try it!
It was probably asked many times, but what do you use to stir it with? I remember you said not to use wood.
Would a normal spoon work? Trying to bring less things with me on trips
I had a chopstick, can use wood. Stick is better then spoon .. too much agitation in spoon
I have a question about uneven extraction with the single pour. Since you start pouring slowly from the center, the grounds in the middle get exposed to the water before the outer grounds that are higher in the cone. Doesn't that mean the grounds that get wet last will be less extracted?
I mean it could be true but this is true for all pourovers. The beginning first drip needs to be strong so I think a slow pour is best overall. You’ll always have over/under extracted but I think this has the least variance.
Hey Vincent. I like the single pour technique but in general I get way too strong coffee borderline overextracted. I brew 12:200g in about 1:30~1:45. How could I adapt your technique for a lighter fruity brew? I suspect the stirring at the end drives the extraction way high up. Grinding coarser makes it difficult to sink all the grounds. Thanks!
Having the same issues with some coffees. Anaerobic processes are just too strong to enjoy. I would have to grind way coarser and you end up with under extraction. Have you tried with no stirring? I will tomorrow
@@razclud I can't recall anymore because I was trying to find my base method from which to work on. At the end of the day I do believe all methods can achieve the same thing, you just need to tweak parameters (grind size, # pours, agitation, etc). I'd expect the single pour with no stirring to work poorly because in my opinion there isn't enough agitation with just one pour (also I'm not yet sold on the idea that starting with a super slow pour for a strong first drip is ideal - this is contrary to evenly saturating the grounds). In my opinion and for my taste, a single pour would work great with a very controlled amount of stirring which I find extremely inconsistent by nature. If you're only ever brewing the same coffee repeatedly then yeah, otherwise I think it's much more effective to work with a simpler and more reliable method such as the 2 pour from April coffee as a starting point and adjust from there.
I'd love to hear your reaction to the V60 Voodoo technique from The Wired Gormet's channel. He seems to have relatively similar observations to you (plus a couple questionable claims) but the resulting brew technique is almost polar opposite to your single pour technique. It's a 5 minute fine grind pulse pour with the last pour at 3 mins... which feels very long. It would be good to hear some dialog on the brew time justification because though you say that that coffee takes a short time to extract but others seem to disagree?
Yes!!! I think any method as they explain the purpose and the process is a good brew. I don’t have to agree but I respect the understanding people share.
。
That being said I will go check this out!
。
If it’s super fine .. I would think flavours are extracted really quickly. Personally I don’t like the clogging or drain times. Lemme watch it and get back to you! At the end of the day though it’s just a preference!
@@TALESCOFFEE Awesome! glad you're open to other takes. loving the vids so far
Always open. As long as people explain Their thoughts! I’m just at work rn so I can’t watch anything but I have it saved and ready to gooooo
I'm going to bet wired gourmet uses a no stirring technique, or I would think his whole cup would be over extracted at that brew time.
What type of filter do you use for the single pour?
Hey! I just use the normal hario v60 filters!
Question about why you think dark roasts need more agitation than light roasts?
GOOD QUESTION! it's because dark coffees give off more gases. More gases means there's more "repelling" between the grinds and the water itself. So you need to use more agitation to break through the repelling and dig into the centre of each grind. So what you want is to imagine how you can elongate the darker roast brews in the beginning. Whether it's with packing the grinds tighter or to pour even slower. This way you get the full extraction from the first drip and still have no problems with the speed/extraction towards the middle/end!
What would you recommend for a freshly roasted coffee that is giving off a bunch of gas? It's about 4 days post roasting and by 30 seconds into the single pour, it starts to really mushroom out and fill the brewer which is something I never experienced before using the single pour method. Do I also need to maybe go to the sides quicker and then back to the center? Thanks!
Hey!!
。
For higher gas coffees I would drop the water temperature, dropping just 2-3 degrees allows for significantly more control. You’re also probably pouring a bit fast, make sure to press the mushroom cloud down with the pour technique alone ^^
。
Lmk if you’re still having issues, you can always dm us on ig with pictures!!
great video. do you know by chance how many clicks i need on th comandante grinder for this pour? Does this method work with ethiopian coffees which tends to cloak?
It works most of the time unless its dark roast like Osaka or italian. I think that is something you should explore on your own when it comes to grind size as every grinders including all C40s are unique and grind a little differently to each other.
Anyways, you need to grind as fine as possible until you clog or unable to reach the target less than 2 minutes. However, you can adjust coarser up to your taste.
I really like 19 clicks for mine on all washed but might go 1-2 click coarser for natural. For a much more similar result, I suggest 17-20 clicks.
Yups! This method works for anyrhing that isn’t tooooo dark! As for grind size hmm .. no clue >.< sorry I heard people using around 18 clicks though? That’s what I’ve heard at least ahaha.
Oh here it is 17-20 thanks!!
@@tippykaffu4047 thanks.that i will try
@@vizzo7 I forgot to mention, you should grind up to your taste as well. You might want the complexity of ethiopian with coarser grind for example.
Using your method, I've managed to get my pour in 45 seconds with a 2 minute total brew time but it still tastes a bit underextracted, any tips on maximising extraction? Using your recipe of 20g of coffee to 300g of water
Heyyy! What’s your grind size looking like? Are there grinds on the walls of the dripper full of coffee grounds?
When I dialed down from 15 to 13 at timemore C2 it improved the overall flavour. It is the start of espresso grounds.
I think you might be having the lack of agitation.
Does anyone use the Timemore C2 grinder? Around how many clicks is the sweet spot for the grind size?
I BELIEVE (I don't remember anymore) but around 20-24? This is when I was using I do not remember perfectly but if you try there and struggle plz send me a picture through DM's lets troubleshoot this together!
@@TALESCOFFEE I have mine on 18... Was I brewing too fine?😅 I'll give it shot and dm you guys on ig.
@@DaydreamsOfArne i have mine at 17 but i’m not sure if i’m correct either
How should I treat High Roasts and City Roasts brewing wise? Should I treat them as light, medium, or dark roast?
with med-dark to dark like high roasts, you'd better off bloom your coffee. You can do the traditional bloom or Vince's new bloom pour from his very recent video.
With city roast, you can start pouring with a little higher before going back to your spout being very close to the ground height and lower your water temperature
@@tippykaffu4047 What about High Roasts? Are you familiar with those?
@@Donnie3D84 I did answer your question though. any dark roasts or anything close to dark roast needs bloom for best result as possible but its not exactly necessary. You dont want to extract much from dark roast anyways.
When it comes to roast profile, its best to describe it light, medium or dark to make it easier. Its much easier and most roast profiles that is in similar range can be described the same way. The only difference is the style but that is not a topic to talk about or something I am capable to understand.
you can technically do something like Tetsu kasuya as well but you need that mugen dripper or at least hario switch for best result. You can technically do it in normal v60 but mugen is better for dark roast with Kasuya's.
So for high and city roasts both are of the darker roasting profiles. You’re better off blooming unless you brew massive cups. The last video or if you look up the balloom is a how I personally like to bloom so check that out and lmk there! ✌🏼
@@tippykaffu4047 oh geez sorry I didn't see the part where you specified the high roast profile and I only saw the city roast profile do to reading over it too fast. Sorry again, I'm an idiot.
I still have trouble with too much gas. I use a Brazilian medium roast.
You can either degas longer, brew lower temperature or/and pour a bit higher at the start. You can watch about it in his older video about pouring height
If it’s gases you can drop the water temp or pour slower! Make sure to not fill a large kettle up to the top. You’ll get more control with just enough water!
Any hacks for LARGE batches 50ish Grams ?????????
Just curious. Which V60 brewer do you like the most besides the Hario Switch?
Origami, it creates an even richer and sweeter coffee than what a Hario switch can due to its ability to go even finer grind size and higher agitation. You can look it up.
@@tippykaffu4047 I have bought one actually after watching one of Vincent's video. I love the Origami but sometimes feels frustrating with it because it's not as consistent as the good old v60 in my expreience. Maybe it's because I am not using it as my daily driver and still haven't got used to it.
@@cloudfrenzy9951 It takes time to get used to in brewing on Origami as well. I had problems with filling to the brim before getting to the target mass. You gotta have that slow pour for a longer time
Origami is my favourite but only the small size haha.
Are you using the wooden base or the plastic one? That aside the origami has brighter notes simply because there’s more airflow in the dripper which does result in a faster brew time.
。
Also because it drains faster you need to pour slower in the beginning which does make it a bit trickier. But because less oils get stuck in the filters I find the texture and sweetness higher while having a brighter note to it. (Personally at least)
H E L P !!!! 🙈 I use a large chemex with YES, 54 Grams yep I said it, 54 G. Can you tell me how to achieve your technique without over pouring the top of the vessel with water ?? I tried slowing the flow down, but it still was a bit to high & some ran off ! My recipe is 54G in and around 850 860ish out . I am using a ratio of 1.16
Thank Uuuuuu, Mindy
☆ I have always done a single pour, BUT with a bloom
Coarser grind and lower flow but it might just be too much coffee for the chemex.
@@razclud maybe
I think this technique is best with small amount of Grams
If I’m doing enough for two people. Let’s say 30/500. Should the brew time be the same?
Yes, brew time is not the end-all-be-all but a target. and grind a bit coarser for the target time.
The brew time would be a little longer just cause 500 does take a bit more time. I don’t expect it to exceed 3:00 though!
Oh, I'm filling way too much before moving out.
I’m not single or poor…. I I will single pour haha
Omg. No tin foil socks? No eagle feather in your hip pocket? Far too easy.
I’m slacking
Man, I've come to think maybe you're the best thing that happened to pour overs ever!
Please support Ukraine guys!
450 microns is pretty fine...
Yups! I’m like 400~ right now flow is great though!