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!
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
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!!
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!!
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'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.
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!
A very professional and informative video. Great camera work showing the methods; very clear, concise and helpful information presented very well. Great job! :)
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
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.
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).
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!
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.
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!
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
Good evening, a nice scent came from the screen. The brewing method is different from mine, but it is a wonderful drip. I'm sorry I don't understand the language.
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 :)
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!
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!!
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.
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.
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!
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!
Great vid! In methods like April's, if you were to do a larger brew (350-500ml), would you suggest splitting the pours from 4 to instead 5-6 equal pours and grinding a bit coarser?
Great video, I just tried the April recipe for the first time and I made a really good cup even with rather cheap discounter beans! I tweaked it a little bit because of my current beans but yeah. How would it compare to the original tetsu kasuya method? Or overall other methods that consist of multiple short pours
I’m definitely agreeing with you about the April recipe being the best at the moment. I just tried the Tetsu recipe, but fear I may have ground too fine with 10 clicks on the Comandante (I found people on the web saying that’s what it should be), as it’s quite bitter. Interesting approach, though! What grind size were you using?
@@coffeewithcarl1779 Great, thanks! Before seeing your response I tried it with 15 clicks. It was interesting, but lacked the subtlety you get with the April method. I’ll give it one more go at 16, but I think I know my keeper!
Excellent video! Very easy to follow, and I really appreciate your top down view so we can see exactly what’s going on during the brew. What grinder is that?
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
Thanks for this video. I hadn't ever heard of the April method and am excited to try it out. Could you please share the grind settings you used on your JX? Is that basic or pro?
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!
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!
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!
Awesome material, thank you for including us.
Thanks for watching!
Thanks Carl, for introducing me to April.
Great video! I like much more when the coffee techniques are explained right to the point, without long explanations. Thanks!
This video is amazing! April technique resulted in the best v60 brew I've made so far
Great video. Short and precise, no wasting of the viewer's time. Thanks
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 😄
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!
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.
I like this format, to the point right away.
Thank you!
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!
Just tried April method, produced excellent results, explosion floral and long after sweet taste
Nice!
Great video, thanks. I'm going to make all variations starting tomorrow morning.
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!
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!!
Okay, now that is amazing :D
I loved that comparison! Subscribed!
Thank You!
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
Great video Carl! I have all my favorite recipes in one spot now!
Thanks for watching!
Thank you for sharing your video. The April coffee pour over method looks interesting. I shall give that a try!
Thanks for watching!
Great work on the video! Feels like a more easier recipe to follow than the original counterparts
Thanks!
This is a great video! Super helpful with a thorough break down. Great job! Thanks for the video.
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. Good walk-through, nice tempo, simple setup and a nice look and feel of your video. Well done. Subscribed.
Thanks!
I love this young man's videos :)
Thanks!
Great video! I really think your channel has huge potential, keep it up!
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.
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! This is the first comparison I've came across. Very helpful!
A very professional and informative video. Great camera work showing the methods; very clear, concise and helpful information presented very well. Great job! :)
Carl! This was wonderful. Keep up the great content!
Thanks for watching!
Thanks for compiling! Looking forward with dabbling with each of these methods :)
Great video 👏🏼👏🏼
Always testing/dialing in different recipes is definitely one of the funniest part of making coffee imho
Keep up the good work ✌🏼
Very nice video! I look forward to trying the recipes. Thank you 😀
Your video is a most excellent, and concise pour-over production I have yet seen, amigo. Count me as a new subscriber.
I was just having my afternoon coffee with James Hoffman brew method. I'll try other methods tomorrow. Thanks for the video.
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
April mathod seems to be a simplized version of 4-6 mathod. Nice filmed vids. Good job dude.
This was really useful, I was actually looking for a video showing how to do a smaller cup using the Hoffman method
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.
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).
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!
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
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!
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
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!
thank you so much for sharing your video. it's simple with clear instructions. perfect for newbies like me :)
Good evening, a nice scent came from the screen. The brewing method is different from mine, but it is a wonderful drip. I'm sorry I don't understand the language.
LEGEND, well done lad, love the vids.
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 :)
This is actually a really cool video!
Thank you!
Great video! Helped me with my V60, thank you!
Glad I could help :)
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 :)
Great stuff. I'm also a big fan of the April brewer. Looking forward to more videos from you.
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!
Insanely good very informative vid, thanks a lot 👍🏼
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
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.
Thanks for this now I know what I am doing this weekend
There's another lesser known pour over technique called the Chanho Tornado which has been giving me good results.
Will try it out
A similar one (insane spin) is Tales Coffee's single pour technique: th-cam.com/video/MoMe2VFYYtI/w-d-xo.html (technique starts at 2:45)
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.
👏 great vid!! 🙌
Happy new year kiddo!
You too!
Thank you 🙏 brilliant presentation 👌
Great video, thank you.
Good job on the video!
Does it making any difference in test, because of the slightly different brewing method!!!!
Great video. I’ll go try these out 👊
Excellent video. Great to see new people on the coffee youtube, cheers
Thanks for watching!
if you dont mind me asking about what container you use to pour out the dry grinds
The comandante jar
Nice. Definitely gonna try these out tomorrow
Happy that I could help!
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
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!
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!
Great Video!
Thanks for watching!
What grind size on the ode 2 for the April method?
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)?
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!
Great vid! In methods like April's, if you were to do a larger brew (350-500ml), would you suggest splitting the pours from 4 to instead 5-6 equal pours and grinding a bit coarser?
Yes, just keep doing 50 g ours every 30 seconds and go a bit coarser
Thanks for the great video!
Great video! you have a new subscriptor, grettings from Argentina!
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!
What grinder are you using and how many clicks? It looks like an 1Zpresso, and I think I might have the same one.
Great video!
It’s the 1Zpresso JS. The number of clicks doesn’t match JX. Thanks for watching !
Great video, I just tried the April recipe for the first time and I made a really good cup even with rather cheap discounter beans! I tweaked it a little bit because of my current beans but yeah. How would it compare to the original tetsu kasuya method? Or overall other methods that consist of multiple short pours
It's simpler which is really important for dialling in a new coffee. Tetsu's original recipe is very customisable so it's hard to compare
I’m definitely agreeing with you about the April recipe being the best at the moment. I just tried the Tetsu recipe, but fear I may have ground too fine with 10 clicks on the Comandante (I found people on the web saying that’s what it should be), as it’s quite bitter. Interesting approach, though! What grind size were you using?
More like 16 clicks
@@coffeewithcarl1779 Great, thanks! Before seeing your response I tried it with 15 clicks. It was interesting, but lacked the subtlety you get with the April method. I’ll give it one more go at 16, but I think I know my keeper!
Excellent video! Very easy to follow, and I really appreciate your top down view so we can see exactly what’s going on during the brew. What grinder is that?
The JS grinder from 1Zprezzo. Thanks for watching!
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
Great video. Side question, how did you like the 19grams advent calendar?
Love it! Would highly recommend it if you can get your hands on it next year :)
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
Hi, what grind settings do you use with1zpresso jx pro? Thanks
I don’t have the 1zpresso Jx pro. Sorry
Thank you!
The April coffee method kinda looks like a modified osmotic flow... I'll give it a go cuz osmotic flow is beginning to be annoying.
Thanks for this video. I hadn't ever heard of the April method and am excited to try it out. Could you please share the grind settings you used on your JX? Is that basic or pro?
It is actually the JS grinder from 1Zpresso, so the grindsettings wont work on JX. Thank you for watching
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!
Does the April Coffee recipe scale up well?
Not as well as the other two but definitely possible. Just continue doing with gram pours maybe with a 100 gram first pour.
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