Hi! I am Vincent from Tales Coffee as a noob in coffee I want to share new BREWING ideas and theories along with different gears. Make sure to subscribe to follow our journey and check out my favourite roasts on TalesCoffee.com
Interesting! So one pour and no end gram goal. It would be interesting to know the drawdown time, temp, and coffee. I have noticed that every coffee has its own characteristics so they prefer different tactics to claim all the good flavors we want.
as a coffee industry head, I gotta add that there are more drippers than two...you also have wedge drippers. You even have filters that are sold for them too (#2 sized)..theyre the ones with the sides are shaped like a wedge with spout holes at the bottom
10:58 Sorry, but I have to point out the point you make here, that that is geometrically not possible. The 60 degree cone shape of the V60 (hence the name) is not some arbitrary or empirically derived angle, it's simply a byproduct of how filtration has traditionally been done in chemistry labs. In chemical filtering, they do not use pre-joined or pleated specialty paper, it's simply a flat circular paper disc; the 60 degree cone is achieved by simply folding the disc in half twice (into a quarter circle) and opening up one of the folded openings. You can look up the geometry of why a flat paper folded twice and opened up produces a 60 degree cone, though it should be noted that in the lab, half of the cone will have 3 layers of paper and half only 1. In other words, Hario used a 60 degree angle not because it is some magical number that produces the best coffee, it is simply what has been used in chemical labs because it is geometrically the most practical to achieve. In the case of the Hario papers, because it is essentially a flat half-disc that has already been folded in half once and joined on an open side (I think they use some glue?), the 60 degree is achieved by folding along the joined seam perpendicularly to the folded edge, or what Hario/Cafec call the "mountain fold." I think you are running into the raised edge when attempting to push down the filter onto the V60 because of just that: you are attempting to push flat against a 60 degree cone that has inside ridges that are designed to prevent exactly that. Those inner ridges of the V60 are not just ornamental, their purpose is to allow a good level of bypass filtering by creating air gaps between the inner walls of the V60 and the filter paper. If you are trying to perfectly push the filter paper into the V60, you are not using the brewer as it was designed.
Seeing a lot of videos with the chopstick stir at the end. Is there a reason that is better than the swirl and tap - flat bed variation. It looks really pleasing the shape at the end, but how does it affect the brew / flavour ?
When you stir it (flush finish), do you stir all the way to the bottom? Touching the bottom center? (Tip of the cone) Also, does this work with a larger amount of coffee and water? (If I want to make500ml coffee)
I’m confused. It seems like almost all of your issues are rooted in the need to brew a large amount of coffee. It’s almost like there’s a smaller size…
No I generally brew small ones and flat bottoms like kalita aren’t good for smaller batches due to their wide base. So the first drips fall through too quickly resulting in a weak cup
any tips on how to create the dome at the end? I’m wondering if my grind is too coarse because when I stir at the end, the spin comes to a halt almost immediately. thanks in advance!
The funny thing is, all these coffee experts are giving us subtle hints and tricks on how to brew the perfect cup kf coffee and then this dude comes and gives us this savage recipe that blows away all these champions. With light roast I dose a little less then 20 grams, 16 worked for me keeping the ratio the same. The taste is just insanely sweeter then anything i tried before and I'm laughing my pants off on how good this works. Thanks😂👍🤣
😂😂😂 it’s so easy right haha you can jsut stir for a little longer and as it’s sinking then open the latch to make sure the first few drops are stronger 😬
I cant say i have a favorite song or songs. I can say that the way he could go from screaming to harmonizing with no break was superhuman. We really need to do better for people. We need to doore to recognize who people are and how we can stay connected. Those that need it most are often the first to withdraw. The way people with these problems self medicate tends to just make things that much worse for them in the long run. I speak with experince in terms of how it can seem like youre balancing everything with the help if the substances you can get, but it ends up becoming an unstable chemical experiment. Sorry, I guess my cup runneth over.
Yes it’s cause when you’re steeping with the normal one once the water passes through the filter it doesn’t go back into the coffee grounds. You’re left with weak liquid “coffee” sitting outside the filter unable to absorb more flavour. Unless you release and remove it the mugen actually is the best for the switch
people don’t use a broken glass anything for so many reasons. possible presence of glass dust and micro breaks which then might result in shattering unexpectedly. throw it away immediately. this is a very irresponsible video
I … didn’t use the broken glass tho? That’s a different base. I’m just saying it cut my hand 😂 the top part is the filter which didn’t break only the decanter did 😉
Ok, tried this now and it went almost perfectly. The brew finished at about 1:30 so I was thinking of grinding a tiny bit finer next time. The cup had a nice long finish but there was a tiny bit of astringency which wouldn’t be from the grind size. Maybe from the pouring then? The bed looked domed but more towards mud than towards wet sand like in your video.
I have been using your single pour method with a short bloom at the beginning. Do you think swapping the bloom for a final flush pour at the end would yield better results?
Because of the stir! Haha I originally started with the siphon but because I thought it tasted better than pourovers I adapted a lot of techniques and ideas from there!
Just watched this again now that I’ve had my V60 a couple of weeks. I notice you said your grind size is the same for espresso. What’s your typical dose and how are you keeping it from pouring super quickly? Are you changing to a darker bean which needs less extraction and can work with the same grind? If I use a filter roast for espresso (which is sometimes really delicious), I have to grind a lot finer than my typical espresso roasted beans
Ahaha, the espresso grind size is only because I had a breville before. I love their double wall portafilter tbh. Darker coffees require much more movement and popping of gases, it’s why blooms are invented in the first place uncontrollable brews. Lighter coffees don’t require blooms. But darker ones you want to look up my droplet pour or my new mini circle pours. For espresso if you’re using lighter coffees the problem is the same “weight” is actually lower volume. You can probably grind coarser if you use more weight since you fill up more of the basket. I did some shorts on this where I say I rather go by volume then go by weight. Once you know the volume you can figure out the weight. Grinding too fine creates more uneven extractions if you don’t preinfuse, but if you preinfuse you end up getting worse overall extractions still imo.
@@TALESCOFFEE thanks! I use a Robot lever machine so I generally do Rao blooming espresso shots for filter roasts and fine grinds to extract enough where it tastes juicy and bright but not too acidic. I find up dosing never quite does a good job vs the right dose and grind size. Will check out that other video you mentioned!
This one I remember was a bit weaker, the newer iterations are better I stir and let it sink for a little bit longer. In general my TDS is pretty high most of my methods aim to be around 21
Rhis isnt a new pour, this is just how to do basic coffee brewing well. This is literally the technique they use in Tokyo Ghoul, an anime from like, 10 years ago
Oh that’s cool I haven’t watched Tokyo ghoul. People keep telling me about it. However nobody talks about this. Everyone is so fixated on blooms and such … should just give those up and try this instead 😬
I absolutely love the Orea. Never enjoyed flat bottom drippers but really love the quality of the cup of coffee I get to where the acidity isn’t absurdly overpowering. I love fruity cups of coffee but I don’t love thin lacking fruity cups of coffee. Sure it may be clean and I might get the flavor separation but If I already know the coffee a depth can be found. And to be honest it’s nice just to change it up. These days it’s either Orea or Switch for my pour over and with either it’s with the melodrip. For me I really started to understand wow It’s a me problem when things weren’t working. May have been pouring to slow for the grind size or 2 fast, some coffee’s want different things out of me especially in terms of Light Roast in the way a company like Sey does it. Knowledge and experience really really starts to matters.
I like that you kept it real and authentic, and yet, still nice about it. I probably wouldn't have been so nice lol. It looks beautiful, but it seems it's all style over substance.
My dude - I just ran across a short that led me to your channel. And this ONE technique just helped to make one of the juiciest brews I've made and it made my Ethiopian beans SING! The floral notes were always there in my regular recipe, but the stirring technique REALLY made them stand out. I've been using a variation of the 4:6 method with 5 pours - 20g coffee (1:15 ratio), 50g bloom, 90g second pour, 60g third pour, followed by 2 x 50g pours. I've been following Hoffman, Hedrick, and Kasuya for the past few years - and I've not seen them mention this technique once. I did the stir for the bloom, second, and third pour - skipped the 4th, and then did a gentle stir for the 5th. It was a beautiful cup. THANK YOU! I didn't want to over extract on the 4th and 5th pours. There was a gentle and pleasant bitterness, but it was well balanced because the aromatics were much more pronounced and brought out more sweetness. It confirms that more of the oils and their aromatics get through the filter on the sweeter pours. I may still keep playing with the stirs, but this was a great tip. Thanks, again! You've earned a subscriber.
