If you're new to the dark arts of coffee brewing, you'll learn a lot here. And if you're a seasoned coffee geek, there should be a couple of nuggets as well.
I learned to drink coffee from Buon Ma Thuot in Vietnam, prepared in the specific Vietnamese way. Wonderful coffee, with a very special chocolatey taste.
@@coffeechronicler I like the flavor profile. It just can't get acidic enough for me 😅 If I grind coarser I'm simply extracting less. I'd like to extract *different* flavor aspects at different stages of the brewing process. E.g. Kasuya's idea of a high temp initial percolation and low temp immersion -> get the fast extracting acidic compounds in the first part, and complete it with the low temp second part, with less of the slower extracting chocolaty/bitter/earthy flavors that typically extract later in the brew. Have you experimented with such modifications? It's hard to find any science about it and I haven't done much side-by-side testing. Hmm that would be a case for the triple mugen-switch comparison, hahha
Great video! Been thinking about getting the switch for iced coffee - what would you recommend for technique if doing Japanese style iced coffee? On my regular V60 I've been doing ~1/3 of total brew volume in ice, but curious about the timing of when to close the switch and reopen. Thanks in advance!
Assuming you pour in a regular fashion, it shouldn't be bypass water but rather brewed coffee. Whether it hangs out in the carafe or in the area below the screen doesn't really matter in this scenario.
These Chinese grinders, their quality and price point, is also reflected in the photography industry. One example is Viltrox, a Chinese company producing almost high end lenses with a quality build at a fraction of a cost to the OEM lens. I have a Viltrox autofocus lens, metal build, USB port for software upgrades, quality lens construction that I purchased for roughly $400 and the Fujifilm equivalent sells for roughly $1000. Is the Fujifilm lens better? Yes but it is only better by a smidgeon, the cost the Fuji lens does not reflect a leap in quality at the higher price point. This development from China is great for budget challenged folks. I suspect this DF 54 grinder will keep 95 % of home espresso brewers happy.
Definitely would love to see your original recipe tweaked for mugen. I just made one with your OG switch recipe but with the mugen (even used K max lol) draw down was significantly longer which is to be expected. Great acidity just pretty astringent. I will mess around but it was a great starting point. Thanks for sharing! Could be the water chemistry too. I used 40/40. Would also love to hear your preferred water.
I mainly use it for <10g brews in a test setting and for those it works fine. I even tend to close the valve around 25 s. I'd probably cut down alkalinity to half.
Do you coarsen the grind on mugen with switch compared to your original recipe? I'm assuming less bypass would benefit from coarser but would be great to hear more on your exact Mugen switch approach.
I mostly use the Mugen for very small brews in testing, and for those it works okay with the same grind setting. I'd grind coarser for brews of 15 grams and up.
A very intetesting experiment that ive had few others try and agree. If you put a v60 or mugen on a stand and pour away with whatever pouring method, you can spoon the bottom pour as it drips, tasting the coffee in different stages. Just like tryin out a Salami espresso shot. We all agreed that the first tasting during the bloom phase was intense ( about a 3 to 1 ratio) so 15g coffee, bloom with 50g water. The next phase was the main pour of about 150g water. During that time we could spoon and taste the coffee throught out the pour process. I dont inderstand why anyone would go past a 13-14:1 ratio. The coffee is so watered down and weak towards the last , lets say 50g, pour. If you want flavor with some body cut it off at a lower ratio. Longer ratios diliute the flavor. In a world where we have now such unique fermentation, coffee should be appreciated at its most heightened state before it dies off in temperature. It tastes the same at room temp if given too much time
Hello, You have made great points. Let me ask you tho, for what reason do you think ppl brew with a ratio higher than 14:1? Do you think it extracts more of the good stuff or is it just to increase volume? What are your thoughts? I used to brew at 15:1 but lately I have been experimenting with 16 or 17:1. Maybe that is why LH has that aeropress recipe of 4:1 then diluted down. Thank you for your kind reply. 😊
@@kg-Whatthehelliseventhat hello caffienated friend. I think the higher ratio is of several reasons 1) you do have more volume to drink. If that serenity of coffee in the morning gets you going then pour more but theres a catch. Lets take your favorite steak for example. If its an 16oz vs a 32oz you would think wow double the pleasure. Well in reality theres a real thing called flavor fatigue. Your tongue and pallete do get overwhelmed. it tastes good for so long, but not orgasmic like that 1st bite. Same with coffee. Coffee is essentially liquid steak. We sip and enjoy but after a while our taste buds get a little bored. And when coffee or food temp decreases, so do the aromas. Its really a self taught science experiment. But the absolute one thing ive noticed on many youtube channels, is that no one does my described experiment. Why should anyone follow a LH recipe, a hoffman recipe, a tatsu devil recipe How about every single home coffee lover pour like the way i said, in whatever manner, (bloom no bloom, pulse pour vs one pour , swirl no swirl) and actually taste the coffee as it pours out like a Salami espresso. That way you can actually come up with a recipe for your liking. I personally dont give an arse to last year world champ winners. Lets finally be honest and humble with ourselves. Make coffee to your liking
@@ilkzode1822 I hear you 100% these channels put out new crap bcuz it gets views. I'll try something new to try but I stopped the chase. I am familiar with flavored fatigue. In the vape world we call it "vapors tongue" I have done the taste test you wrote about almost every time I roast a new batch or switch brewers and adjust variables. Its the only way to really see what part of the brew has each phase, of course adding them up will produce balance but 4 me I like to see the brew develop into what I'm going to serve. Thank you 4 the conversation. May you have a great week and many amazing cups to come. Bye bye from Japan
@@kg-Whatthehelliseventhat its good to hear a very common sense fellow coffee lover not get brainwashed. Def alot of crap put out for views n sponsors. Keep up with your brew. Salutes from usa
@@ilkzode1822 coffee zombie... Starbucks good Starbucks popular. If I drink Starbucks I will be cool. Starbucks good... Thank you for your kind words. Where in the US are you from? I used to live in commiefornia but my wife had to come home to Japan. Once a month I need to eat something other than fish and rice, not that there is anything wrong with fish and rice but damn... I need a burger, pizza, homemade lasagne. We miss lousiana fried chicken, pho, and taco truck. I miss in and out so much. Do you home roast by chance?
I love my Clever too!! I used it the other day and damn it was so good. My daily is the "It's American Press." What is your Clever recipe? Do you do JH way with water 1st then coffee??
06:20 April is releasing their own "switch" style brewer this week. It's essentially a switch style base with their glass brewer attached. However you can't swap it out since it's a design specific to that brewer.
On the Hario website you can order spare parts (at least in Japan anyway.) Might be a bit cheaper than buying a glass V60 with base. Priced at ¥1100, which is about $7USD.
I first came across the Mugen/Switch hack from Vincent at Tales Coffee, but found that the "ball" interferes with the bottom tip of 3:07 the cone. Thanks for sharing your hack by using the flat bottomed filter and disc. Love your videos!
The ball touches the bottom tip of the cone, but that doesn’t stop you from brewing with a conical filter. The main issue I have with the Mugen and conical filter is that filter placement and folding really matter, as inconsistencies in filter placement can lead to significant bypass and inconsistency in drawdown time.
I was also wondering that. The Mugen kind of seems a little 'deeper' than the glass v60, so that the ball smashes the paper filter more. I wonder if that limits the flow rate. Never made a direct comparison.
Thanks! Informative video! I’m completely in the rabbit hole, even have a TDS meter. No regrets but I would’ve saved a lot of money just buying a 1Zpresso hand grinder and a V60 since that’s my go to method 90% of the time. Nitro cold brew is my latest obsession, lots of experimentation going on with this…
Thanks for the awesome update to your amazing initial switch video Asser! It is still my all time fav recipe. But I swapped to a plastic v60 simply because pre-heating was annoying with the glass switch. Do you think pre-heating it is 100% necessary? Using my kettles custom water for pre-heat seems wasteful, and it takes my sink tap like 2 min to get hot (and only gets to like 50deg C).
I love the pour-over method because it's simple and doesn't require a machine. But seeing things like the 'drip assist' and seeing people taking this method too seriously begs me to mention this: your auto drip also does a 'pour over' and it looks a lot like the 'drip assist'. Same idea. Not superior in the same way that vinyl records are not superior to compact discs.
I had a switch for two years and changed it to the Swork design brewer simpler and adjustable flow i also use my pulsar top shower and it fit perfectly on top
I've started to try this method out because there's something nice about its simplicity. So far though my granuals are left concaved down by the end, so I've clearly got some improvements to make!
