Can you please do a review of Tales coffee no bloom single pour recipe? It's very interesting and one I've been using lately with the Hario switch, "stalling the fall" at to 30 seconds then stirring with a chop stick. Delicious!
You're the MVP for recipes in the description, definitely bookmarking this video. Also really liked the calm vibe while explaining each of the methods. Overall great stuff, thanks for sharing!
Carl i sincerely want to thank you. I have been using the Hoffman recipe for like a year, and had such a hard time finding the balance. Your video made me realise i did it wrong in one stage. After 1:15 i have been waiting for 1:45 and continued to pour at that time point. Instead of keep pouring but slower and more gentle. I really looking forward to brew a cup of coffee now knowing what i did wrong. 🙏
Any updates on how the adjustment to technique worked out for you? I'm more or less just getting into making my own filter coffee properly so am still rather amazed at how small nuances can influence the resulting cup
@@Lyander25 I have actually changed method :-). But it worked wonders to follow Carls instructions. One important insight i have learned is that when it tastes sour you might have gone to course on the grind, and if its bitter it might be to fine grind. At least its a good starting point. For me the balance is all about grind size and pour effectiveness (rotation speed, flow speed). Either changing the pour or the grind (when using Hario V60 because Kalita evens the pour out a bit). Brewing methods affects sour/bitter results a lot. When you are affected by channeling, water running in small tunnels through the coffee bed instead of extracting it even, you get a kind of sour empty taste. And when you pour for example too slow with a fine grind, the coffee might be over extracted (But not necessarily!! :-)). So its important to kind of find a method and work on it, learn how changes affect taste. What happened when i poured more aggressiv? Stearing up the coffee bed? What if i use courser coffee? And then you have all the small things to worry about like cleaning the filter, grinder and storing the beans at a good location etc. :D Its a fun craft! Others please fill in if i missed something or misunderstood something!
Damn, this video was such a nice change of pace for me, I have been using the James Hoffmann method but will try the other ones for sure. Keep up the great content!
That was a very nice video, I'm surprised no one had made the comparison yet. I would suggest adding a brief summary of the resulting taste in the description. Hope your channel grows!!
A very professional and informative video. Great camera work showing the methods; very clear, concise and helpful information presented very well. Great job! :)
I wanted to search for some alternate V60 recipes to the one of James Hoffmann! So I am actually super gald that this video got recommended to me! Very well done video!!
My personal experience is also that the April method is the most delicious and the coffee actually tastes like the notes on the bag. I finally tasted the jasmine tea or orange peel. Other methods were either too bitter for me or too bland.
@@ram_bam I dont brew with a V60 but for the Chemex I use around 22 to 24 on my Baratza Encore. Lence Hedrick brought out a Video with his v60 method and he says the grind size for the v60 its around 12 or 13 on a Baratza Encore. I would try his grind size and when its to bitter or to watery you always can adjust the grind size from there.
@@ram_bam no problem, I can highly recommend Lences videos for more information on pour over, expresso and more, cuz he explains a lot of useful coffee theory very nicely. In his v60 video he also mentions the grind size he uses in microns if you really wanna be precise xD
I really enjoyed my 19grams Coffee X-mas calender, I hope you liked it too :-) My go-to method is the James Hoffmann method, but I will try the other ones you presented here as well. Thanks for sharing!
Wow I've been using Hoffman's method but tried out April Coffee's one cause of this video and the difference was ridiculous, definitely will be using April Coffee's method from now on
I see that you are using a 1zpresso. Could you possibly tell me how many clicks on a 1zpresso Q2? or at least tell me how many did you use on yours? I'm looking specifically for April's v60 recipe. Thanks!
Great content. Whats worth noting however regarding the Hoffman recipe is that he actually recommended using 30 grams instead of 15. Changing the dose of ground coffee, even if you keep the water ratio constant, tends to change the resulting character and nuances of the coffee. Especially when ur brewing on the same dripper(v20 here), when the max flow rate stays the same while the depth of coffee bed changes, its quite natural other factors such as total brew time are affected as well.
Ohhhh Lovely comparison of the styles! I especially love how precise your descriptions are of the resulting brew. Awesome! Also, I enjoy your super chill video style. Subscribed and followed on IG!
I'm using Hoffman's pour as I find it more balanced. You should do 120ml of water at 60% since you did 30ml already for the bloom. Also I find less grounds stuck on wall if you stir and swirl less aggressively. Great vid.
@@rishoo007 Timing really varies on the grind and filter type. Right now I'm brewing 22g of coffee with 350ml using the original hario v60 02 untabbed bleached filters as they have faster brew time. My timing (from start to finish) is usually 45seconds, 1:35 and 2:15. Roughly as it aslo depends on how fast your pouring.
Wow nice video, just recently got into coffee and only been using James technique. It does make sense that some technique are not suitable for small batch brew. I usually only brew 15-20g of coffee so I definitely will try April technique next.
Very interesting. My recipe is very basic, 15g coffee 90C, 30ml bloom. Then I just fill up the V60 and keep it topped up until 250mls of water has been poured. I preferred that to Hoffmans and Kasuya's - however April Coffee's one is piquing my interest with letting the coffee 'relax' between pours
Great Video Carl, especially for a pourover Newbie like me. It would be helpful to share the Type of Grinder and used Settings for the recipes. Despite different Coffees... Thanks for your helpful Videos!
Lovely video. I am a practitioner of Kasuya's 4:6 method and even got his model of v60 for it. I love the consistency and characteristics of it, especially for my setup. However, I'm really glad you highlighted his "new" method as I am both very curious about it but also skeptical? It feels as though it needs a bit of workshopping but I am excited by the results that you got and would love to try it out, as well as all the other methods you noted!
Late to the party here. I would like to argue that Kurasu’s (Kyoto) method is the best. Using a blend of all these techniques (except the aggressive pouring). I do however feel that most recipes don’t use quite enough coffee. I go around 45 grams per 500ml and grind slightly coarser than you do. Gives a bit more of a chocolaty taste and less of an almost-tea-feeling. I learned to up the amount of coffee by own of the best baristas in Sweden by the way.
For the first 2 check out the video links in the description - they are both originally 2 cup recipes. On the other 2 you have to calculate the ratio and use that to figure out the 2 cup recipe
I was hoping you were going to do Tetsu's 4:6 method. I did his sweet version, and it blew my mind how sweet the coffee smelled compared to how I used to do pour over
Hello, sorry if it's random, I'm just started to learn about coffee, Is anyone knows how to make 90°C without thermometer? After I boiled the water till boiling point, should I wait for 1/2minutes? Because just now I've tried this April recipe but for me mine was too bitter.. So I thought I was wrong..
Why never have enough water for swirling in blooming phase 😭. I wonder if my beans need to be finer but it already bitter with 16 clicks timemore grinder
hoffman's technique actually doesnt call for a controlled center pour, that is Sprometheus' hybrid technique, ive been experimenting with that one lately, but yea hoffman wants you to continue pouring the same way during the 2nd phase, at a slightly slower rate, till the final weight nonetheless, nice work and keep making vids :)
The 1 cup v60 technique that Hoffman released about 7 months ago is actually very similar to the April technique. It has the same ratio, grind size, and water temperature as the larger cup Hoffman technique, though. I think the lower temp and coarser grind is better for darker roasts.
Theoretically water temperature are of my main concern as well as drawdown time. But the roaster still the major factor to me... which I still couldn't find one to my liking in my neighborhood
With water temperature if you want more extraction or a light roasted bean you want higher temperature (just under boiling). If you want less extraction or have a darker roast use a lower temperature (93 to 95C).
Hi Carl Great video thank you. I tend to use the Jane H recipe but have not tried the final pour as a more “centre pour”. I’m keen to try the April recipe, how would you advise scaling it up? 26g coffee, 400g water and 4 x 100g pours every 30 seconds? Thanks for the advice!!
@@leon930 All comandantes are different. The most likely reason is that you are using a much darker roast than me. It could also be the water or pouring
Ok. It makes sense. Thanks for replying and I’ll keep following your videos. Here is a funny short clip I made for all straight black coffee lovers like we are! th-cam.com/users/shortsb5lkZAX40Jw?feature=share
Just tried the Tetsu Kasuya brew method with Columbian & Honduran beans and it was actually sweeter! The aftertaste was muted tho. Can’t wait to try it with Ethiopian beans for an even sweater cup. Awesome video!
I thought tetsu kasuya is using course grind size. And the first phase he pour 40% of total water in 2 with a drawdown of 45sec and remaining 60% divided in 3 Pour!?
Nice comparison - James Hoffman has exact timings for the brewing method though: After 45 seconds of blooms you pour to 60% of your total brew weight in 30 seconds (so finishing that at 1:15) and then continuing without stopping again for 30 seconds to pour in the remaining 40% (from 1:15 to 1:45). The reason why you pour slower in the second phase is simply because you only have 40% of the water left, so a lower flow rate (flow rate is the amount of water you pour per second). You can find his recipe in the pinned comment in his video. ^^
@@coffeewithcarl1779 I think the recipe stays the same, but your total time should be around 2:30-2:45. I also wouldn't recommend any of the swirling agitation during bloom with 15/250g
@@sangyhee4009 from what I understand of the Hoffman method, you’re always aiming for a total time of around 3:30. You adjust your grind to hit that mark. So 30g would be ground coarser than 20g, for example. From there you adjust your grind by taste.
@@rohanmisra7346 I don't think so. There is no way you are pouring 250ml of water, and hoping that it takes 1:45 sec for it to drain after you finish your pour. You literally would have to clog the filter, so you would get a muddy bed, which would lead to a bad cup.
Coffee with Carl is now on instagram!
instagram.com/coffeewcarl/
Or at coffeewcarl
Can you please do a review of Tales coffee no bloom single pour recipe? It's very interesting and one I've been using lately with the Hario switch, "stalling the fall" at to 30 seconds then stirring with a chop stick. Delicious!
You're the MVP for recipes in the description, definitely bookmarking this video. Also really liked the calm vibe while explaining each of the methods. Overall great stuff, thanks for sharing!
Very well done! I love your calm style and brevity.
Edit: I wanted to add that your summaries and links in the description are also top notch!
Great video! I like much more when the coffee techniques are explained right to the point, without long explanations. Thanks!
Awesome material, thank you for including us.
Thanks for watching!
Thanks Carl, for introducing me to April.
Carl i sincerely want to thank you. I have been using the Hoffman recipe for like a year, and had such a hard time finding the balance. Your video made me realise i did it wrong in one stage. After 1:15 i have been waiting for 1:45 and continued to pour at that time point. Instead of keep pouring but slower and more gentle. I really looking forward to brew a cup of coffee now knowing what i did wrong. 🙏
Any updates on how the adjustment to technique worked out for you? I'm more or less just getting into making my own filter coffee properly so am still rather amazed at how small nuances can influence the resulting cup
@@Lyander25 I have actually changed method :-). But it worked wonders to follow Carls instructions. One important insight i have learned is that when it tastes sour you might have gone to course on the grind, and if its bitter it might be to fine grind. At least its a good starting point. For me the balance is all about grind size and pour effectiveness (rotation speed, flow speed). Either changing the pour or the grind (when using Hario V60 because Kalita evens the pour out a bit). Brewing methods affects sour/bitter results a lot. When you are affected by channeling, water running in small tunnels through the coffee bed instead of extracting it even, you get a kind of sour empty taste. And when you pour for example too slow with a fine grind, the coffee might be over extracted (But not necessarily!! :-)). So its important to kind of find a method and work on it, learn how changes affect taste. What happened when i poured more aggressiv? Stearing up the coffee bed? What if i use courser coffee? And then you have all the small things to worry about like cleaning the filter, grinder and storing the beans at a good location etc. :D Its a fun craft! Others please fill in if i missed something or misunderstood something!
Great video. Short and precise, no wasting of the viewer's time. Thanks
Pour so aggressive that I called the cops on it.
I love you for writing out the times and information for each segment. You are GREAT! Thank you.
This video is amazing! April technique resulted in the best v60 brew I've made so far
I like this format, to the point right away.
Thank you!
Great video Carl! But judging from the t-shirt you were already on team April to begin with 😉
😅😉
I came here to write the same; he beat me to it 😄
Damn, this video was such a nice change of pace for me, I have been using the James Hoffmann method but will try the other ones for sure. Keep up the great content!
Thanks a lot!
That was a very nice video, I'm surprised no one had made the comparison yet. I would suggest adding a brief summary of the resulting taste in the description. Hope your channel grows!!
Good idea. Thanks for watching!
A very professional and informative video. Great camera work showing the methods; very clear, concise and helpful information presented very well. Great job! :)
Great video, thanks. I'm going to make all variations starting tomorrow morning.
Very good video Carl! Also the description below is very convenient!
I wanted to search for some alternate V60 recipes to the one of James Hoffmann!
So I am actually super gald that this video got recommended to me!
Very well done video!!
My personal experience is also that the April method is the most delicious and the coffee actually tastes like the notes on the bag. I finally tasted the jasmine tea or orange peel. Other methods were either too bitter for me or too bland.
I feel like I'm still getting my grind size wrong. What grind size would be good on a Baratza Encore or 1Zpresso JX?
@@ram_bam I dont brew with a V60 but for the Chemex I use around 22 to 24 on my Baratza Encore. Lence Hedrick brought out a Video with his v60 method and he says the grind size for the v60 its around 12 or 13 on a Baratza Encore. I would try his grind size and when its to bitter or to watery you always can adjust the grind size from there.
@@ryurenyama Thanks! This is helpful.
@@ram_bam no problem, I can highly recommend Lences videos for more information on pour over, expresso and more, cuz he explains a lot of useful coffee theory very nicely. In his v60 video he also mentions the grind size he uses in microns if you really wanna be precise xD
@@ryurenyama Yeah Lance is great. I've been using his pour over technique exclusively as of late. He brings the passion!
Okay, now that is amazing :D
I loved that comparison! Subscribed!
Thank You!
I love this young man's videos :)
Thanks!
Thank you for sharing your video. The April coffee pour over method looks interesting. I shall give that a try!
Thanks for watching!
I really enjoyed my 19grams Coffee X-mas calender, I hope you liked it too :-)
My go-to method is the James Hoffmann method, but I will try the other ones you presented here as well. Thanks for sharing!
Great video Carl! I have all my favorite recipes in one spot now!
Thanks for watching!
Carl! This was wonderful. Keep up the great content!
Thanks for watching!
This is a great video! Super helpful with a thorough break down. Great job! Thanks for the video.
Great video! This is the first comparison I've came across. Very helpful!
Great video. Good walk-through, nice tempo, simple setup and a nice look and feel of your video. Well done. Subscribed.
Thanks!
Just tried April method, produced excellent results, explosion floral and long after sweet taste
Nice!
This was really useful, I was actually looking for a video showing how to do a smaller cup using the Hoffman method
I'm a big fan of Hoffman's method but you've convinced me to try April's. Thanks for the home brewing inspiration!
Great video! I really think your channel has huge potential, keep it up!
Wow I've been using Hoffman's method but tried out April Coffee's one cause of this video and the difference was ridiculous, definitely will be using April Coffee's method from now on
Glad I could help you make better coffee!
whats the difference
Your video is a most excellent, and concise pour-over production I have yet seen, amigo. Count me as a new subscriber.
Does it making any difference in test, because of the slightly different brewing method!!!!
Great video 👏🏼👏🏼
Always testing/dialing in different recipes is definitely one of the funniest part of making coffee imho
Keep up the good work ✌🏼
I was just having my afternoon coffee with James Hoffman brew method. I'll try other methods tomorrow. Thanks for the video.
Cool video, I was on Hoffman side for the whole time but all recipes caught my attention, and will definetly try them out.
Good luck!
Thanks for compiling! Looking forward with dabbling with each of these methods :)
Great work on the video! Feels like a more easier recipe to follow than the original counterparts
Thanks!
LEGEND, well done lad, love the vids.
I see that you are using a 1zpresso. Could you possibly tell me how many clicks on a 1zpresso Q2? or at least tell me how many did you use on yours? I'm looking specifically for April's v60 recipe. Thanks!
Great content. Whats worth noting however regarding the Hoffman recipe is that he actually recommended using 30 grams instead of 15. Changing the dose of ground coffee, even if you keep the water ratio constant, tends to change the resulting character and nuances of the coffee. Especially when ur brewing on the same dripper(v20 here), when the max flow rate stays the same while the depth of coffee bed changes, its quite natural other factors such as total brew time are affected as well.
I do say in the video that the recipe works much better with 30 g to 500 g. Thanks for sharing your tips and thoughts
Very nice video! I look forward to trying the recipes. Thank you 😀
Ohhhh Lovely comparison of the styles! I especially love how precise your descriptions are of the resulting brew. Awesome! Also, I enjoy your super chill video style. Subscribed and followed on IG!
I'm using Hoffman's pour as I find it more balanced. You should do 120ml of water at 60% since you did 30ml already for the bloom. Also I find less grounds stuck on wall if you stir and swirl less aggressively. Great vid.
Thanks for the recommendations! Will definitely implement next time I brew the Hoffmann V60 recipe
How much time did you take to pour first 60percent and next 40percent, in consideration with 250ml of total volume
@@rishoo007 Timing really varies on the grind and filter type. Right now I'm brewing 22g of coffee with 350ml using the original hario v60 02 untabbed bleached filters as they have faster brew time. My timing (from start to finish) is usually 45seconds, 1:35 and 2:15. Roughly as it aslo depends on how fast your pouring.
Wow nice video, just recently got into coffee and only been using James technique. It does make sense that some technique are not suitable for small batch brew. I usually only brew 15-20g of coffee so I definitely will try April technique next.
April mathod seems to be a simplized version of 4-6 mathod. Nice filmed vids. Good job dude.
What grind size on the ode 2 for the April method?
Great stuff. I'm also a big fan of the April brewer. Looking forward to more videos from you.
Great Video!
Thanks for watching!
Nice video man, real concise and helpful 👍
Thanks!
Wow this is very well done. I'll have to try them all. Love the tasting notes.
Thanks! good luck :)
Very interesting. My recipe is very basic, 15g coffee 90C, 30ml bloom. Then I just fill up the V60 and keep it topped up until 250mls of water has been poured. I preferred that to Hoffmans and Kasuya's - however April Coffee's one is piquing my interest with letting the coffee 'relax' between pours
Great video! Helped me with my V60, thank you!
Glad I could help :)
if you dont mind me asking about what container you use to pour out the dry grinds
The comandante jar
Insanely good very informative vid, thanks a lot 👍🏼
This is actually a really cool video!
Thank you!
👏 great vid!! 🙌
thank you so much for sharing your video. it's simple with clear instructions. perfect for newbies like me :)
Is there a difference when using a single cup V60 vs double cup V60 (while using the same amount of coffee grounds/water in both)?
Great Video Carl, especially for a pourover Newbie like me. It would be helpful to share the Type of Grinder and used Settings for the recipes. Despite different Coffees...
Thanks for your helpful Videos!
In this video I used the JS grinder from 1Zpresso. Will add settings in future videos. Thanks for watching!
Lovely video. I am a practitioner of Kasuya's 4:6 method and even got his model of v60 for it. I love the consistency and characteristics of it, especially for my setup. However, I'm really glad you highlighted his "new" method as I am both very curious about it but also skeptical? It feels as though it needs a bit of workshopping but I am excited by the results that you got and would love to try it out, as well as all the other methods you noted!
It’s a very small cup
Happy new year kiddo!
You too!
Thank you 🙏 brilliant presentation 👌
Late to the party here. I would like to argue that Kurasu’s (Kyoto) method is the best. Using a blend of all these techniques (except the aggressive pouring). I do however feel that most recipes don’t use quite enough coffee. I go around 45 grams per 500ml and grind slightly coarser than you do. Gives a bit more of a chocolaty taste and less of an almost-tea-feeling. I learned to up the amount of coffee by own of the best baristas in Sweden by the way.
Good job on the video!
If you wanted to make a 2 cup (400-500ml) serving, would you just do every ratio twice on the same brew? Thank you
For the first 2 check out the video links in the description - they are both originally 2 cup recipes. On the other 2 you have to calculate the ratio and use that to figure out the 2 cup recipe
Great video. I’ll go try these out 👊
I was hoping you were going to do Tetsu's 4:6 method. I did his sweet version, and it blew my mind how sweet the coffee smelled compared to how I used to do pour over
Hello, sorry if it's random, I'm just started to learn about coffee, Is anyone knows how to make 90°C without thermometer? After I boiled the water till boiling point, should I wait for 1/2minutes?
Because just now I've tried this April recipe but for me mine was too bitter..
So I thought I was wrong..
More like 1 minute +
@@coffeewithcarl1779 thank you! I'll try again tmrrw
Excellent video. Great to see new people on the coffee youtube, cheers
Thanks for watching!
What’s your setting for April’s method for your K plus?
I don't own the K plus so I unfortunately can't say. Thanks for watching!
Why never have enough water for swirling in blooming phase 😭. I wonder if my beans need to be finer but it already bitter with 16 clicks timemore grinder
Just stir instead
Nice. Definitely gonna try these out tomorrow
Happy that I could help!
hoffman's technique actually doesnt call for a controlled center pour, that is Sprometheus' hybrid technique, ive been experimenting with that one lately, but yea hoffman wants you to continue pouring the same way during the 2nd phase, at a slightly slower rate, till the final weight
nonetheless, nice work and keep making vids :)
Thanks for this now I know what I am doing this weekend
Is that JX you are using? How many clicks did you use for April and Tetsuya method?
It's the JS so clicks unfortunately won't translate to JX. thanks for watching!
Im using timemore c2 grinder, how many clicks should i make for the medium fine? Thank you!
I have never used the timemore C2 grinder but somewhere between 16 and 23 should probably work. Would you recommend your grinder?
Usually around 17-18 clicks for Hoffmann’s
@@coffeewithcarl1779 I think it’s great for the price:)
@@coffeewithcarl1779 yes! Grind size is consistent and has sufficient bean capacity for a single MUG. Haha.
@@_doros_ great! Thank you!
The 1 cup v60 technique that Hoffman released about 7 months ago is actually very similar to the April technique. It has the same ratio, grind size, and water temperature as the larger cup Hoffman technique, though. I think the lower temp and coarser grind is better for darker roasts.
Theoretically water temperature are of my main concern as well as drawdown time.
But the roaster still the major factor to me... which I still couldn't find one to my liking in my neighborhood
With water temperature if you want more extraction or a light roasted bean you want higher temperature (just under boiling). If you want less extraction or have a darker roast use a lower temperature (93 to 95C).
Hi Carl
Great video thank you. I tend to use the Jane H recipe but have not tried the final pour as a more “centre pour”. I’m keen to try the April recipe, how would you advise scaling it up? 26g coffee, 400g water and 4 x 100g pours every 30 seconds?
Thanks for the advice!!
James H, not Jane H
4 * 100 grams every 30 seconds works well, but you will have to adjust your grind size coarser
Can tell us of this techniques what difference have with flavor?
I do note how the different techniques make the coffee taste. In terms of flavours that depends on the coffee. Thanks for watching!
Great video, thank you.
Would medium roast be ok with April method?
Definitely made for lighter roasts but you could definitely tweak it to use with medium roats
@@coffeewithcarl1779 possibly. Might try using osmotic flow since I have darker beans
hey carl how many clicks on the comandante for april recipe on v60?
28+
@@coffeewithcarl1779 woah really? i hit the drawdown at around 2.30 with 21 clicks :O (maybe because it's a new grinder?)
@@leon930 All comandantes are different. The most likely reason is that you are using a much darker roast than me. It could also be the water or pouring
Why you didn’t included the 4:6 recipe? Personally I think is the more versatile in terms of taste.
It is but I wanted something a little different
Ok. It makes sense. Thanks for replying and I’ll keep following your videos. Here is a funny short clip I made for all straight black coffee lovers like we are! th-cam.com/users/shortsb5lkZAX40Jw?feature=share
Just tried the Tetsu Kasuya brew method with Columbian & Honduran beans and it was actually sweeter! The aftertaste was muted tho.
Can’t wait to try it with Ethiopian beans for an even sweater cup.
Awesome video!
Tetsu also noted himself that the aftertaste was quite short. Thanks for watching!
Hey carl have u tried coffee grind with kinu grinder ? It seems this grinder tend to make coffee taste more intense
I have not tried a Kinu grinder but they definitely look very good
Does the april recipe scale up? It seems to be getting the most praise but 200g isn’t much coffee
Wouldn't go over 300 ml. Just continue doing 50 grams pours every 30 seconds
@@coffeewithcarl1779 thanks man will give it a try, appreciate the awesome video.
Hi, what grind settings do you use with1zpresso jx pro? Thanks
I don’t have the 1zpresso Jx pro. Sorry
Great video man!
Thanks for watching!
How about osmotic flow, or Japanese style pour over?
Loving osmotic flow but was first introduced to it after making this video.
@@coffeewithcarl1779 I think it's worth a try, after all they are the ones who pretty much invented the game (Japanese AKA hario and so on).
Just before you grind you seem to stir the beans around in the metal container. Is there a reason for this?
It is called RDT. I have a video on it on my channel if you are interested
@@coffeewithcarl1779 Thanks, I just checked it out. I use a 1zpresso JX-Pro and it cut down the static by about 90%!
I thought tetsu kasuya is using course grind size. And the first phase he pour 40% of total water in 2 with a drawdown of 45sec and remaining 60% divided in 3 Pour!?
He does in his 4:6 method. This is his newest method.
Thanks for the great video!
Great video! you have a new subscriptor, grettings from Argentina!
Great video mate. Are you using an uneven roast? Check the mark at 1:54. Just wondering
Play of the light. Coffee is from 19 grams Berlin . Thanks for watching!
Nice comparison - James Hoffman has exact timings for the brewing method though: After 45 seconds of blooms you pour to 60% of your total brew weight in 30 seconds (so finishing that at 1:15) and then continuing without stopping again for 30 seconds to pour in the remaining 40% (from 1:15 to 1:45). The reason why you pour slower in the second phase is simply because you only have 40% of the water left, so a lower flow rate (flow rate is the amount of water you pour per second). You can find his recipe in the pinned comment in his video. ^^
Thanks for the tips. I changed the timings a bit because I was scaling the recipe to 250 grams.
@@coffeewithcarl1779 I think the recipe stays the same, but your total time should be around 2:30-2:45. I also wouldn't recommend any of the swirling agitation during bloom with 15/250g
@@sangyhee4009 Thanks for the tips
@@sangyhee4009 from what I understand of the Hoffman method, you’re always aiming for a total time of around 3:30. You adjust your grind to hit that mark. So 30g would be ground coarser than 20g, for example. From there you adjust your grind by taste.
@@rohanmisra7346 I don't think so. There is no way you are pouring 250ml of water, and hoping that it takes 1:45 sec for it to drain after you finish your pour. You literally would have to clog the filter, so you would get a muddy bed, which would lead to a bad cup.
Great video! Can I ask how you would upscale the April recipe for a 20g/300ml brew? Thanks
Continue doing 50 g pours every 30 seconds and go a tiny bit coarser