I see bloom coffee packets! for anyone in India try bloom coffee season ticket. It is awesome. PS - great video as always. Need to try these tips ASAP.
I saw some of your videos before but this one is the one that makes me subscribe. Maybe for people that are starting on pour over, it could be silly, but when you were on the journey for a while, this kind of tips are gold. I recently started myself with two of the things you mention: lower (much lower) temperature and the KISS rule using just one brewer with one recipe.
The first 3 tipps are lowering extraction. Btw there're many ways of doing it. Ragunath, I'm so sorry, but I'm disappointed. You're tired of high extractions, we've got it. For the last year, me too actually. *I'm guessing the next step will be like try 1:14-1:15 ratios and/or "I like tea now"
Hey not sure if you watched carefully. Going in order. 1. Small changes in temp have little to no impact on extraction big a significant impact in the cup. Not recommending lowering extraction. If you rewatch you’ll see a very specific line about extraction and temperature. 2. Wiggle: Not lowering extraction just minimising fines migration to get quicker draw downs and cleaner cups. 3. Again lower agitation to get cleaner cups. I even recommend grinder finer to compensate if needed. 4. - 5. This one has nothing to do with extraction. I know you’re a regular viewer and always take the time to comment so your feedback is noted. P.S. I’m at 1:17 almost all the time. But still staying at ~20%. That’s just for my palate, which again I specifically mention throughout the video. So you do you. There’s no ‘one size fits all’ when it comes to coffee. ☕️
@@aramse thanks for answering (and for the video either!). In my experience (which is of course very subjective): These first 3 points mean that we're getting less from coffee. In my comparisons with different temperatures , agitations and a bunch of other things (except for wiggling, didn't try it yet) I can feel that there's a lack of some things. And this lacking tastewise I call "lower extraction". Of course refractometer can detect little to no difference. P.s. Sometimes that lacking is helpful to get rid of defects, or to get interesting descriptors, of course
I brew always at 86c and do a 4 pour method, the only factors i changed were going from a 50g bloom to a 60 since its easier for me to get all of the beans and its made things alot easier just focusing on one recipe. I only brew iced though 😅
Struggling to dial in with good equipment (timemore 078, fellow stagg kettle and ceramic v60) Could a refractometer provide guidance to get me to the right grind size and hone in or is that chasing the wrong metric? If so, any recommendations on one?
Few things to try before getting a refractometer. 1. Ceramic absorbs a lot of heat. Pre heat well before brewing. 2. Check your water - it’s usually the culprit when everything else seems in order. 3. Cup the coffee to get a sense for what your pour over should taste like. I need more information on what your brews taste like to try and help more.
@@aramse thanks! I have third wave and have used it on and off with minimal differences in my results (soft water). What grind size would I use for a cupping on an 078 to ensure even that comes out correctly?
over recent months I've homed in on minimising fines migration as my core "approach". This means that I have adopted "the wiggle" instead of the swirl and control my pour agitation via a Hario drip assist. I also like to use a Hario Switch with a MUGEN because I can bloom at 2x with the valve closed, allowing more water for pours and I can (largely) control bypass. I think I'm starting to home in on an outcome that suits my taste and the roaster that I usually use. What I'm missing is a temperature-controlled kettle and a refractometer for that final parameter awareness. It's interesting to see a number of influencers publishing their thoughts in sync with my current thinking (it reassures me that I'm - probably - not mad)
Can you please make another channel with the same content and without the humor, perhaps easier to watch brewing tips without suffering through the video?
Honestly, thank you for taking the time to watch and comment on every video of ours, albeit with the same request. And on a positive note, the information we’re sharing must be pretty good for you to want to suffer through the “bad” humour.
Haven’t really tested the shaker properly for pour overs. It’s just nice to dose from and looks great on camera. As for high pours I try and get agitation done earlier and my last pour is low.
For what it is worth, I have migrated to a 5 pour on the V-60. 20g/300ml in 5 60 gram pours with the first being a :45 bloom on a medium/course grind and, indeed, a wiggle on the last pour.
Hey this video was absolutely fantastic. I dont think anyone else has approached this topic from this perspective, and using such contrasting scales (i.e. molecular olfactory temporal vs personal cultural global) was a really effective means of conveyance. Its an interesting and honestly poignant reframing of the current moment in coffee, and think drawing the distinction between flavor and quality in the context of 'objectivity' is absolutely critical. Thanks for your effort!
Great and informative, thank you! I am interested buying the timemore fish pro that you use, and i am wondering if it is precise at temperatures. Did you measure it with external probe? Some kettles suffering from inconsistencies at set point
Currently testing a fellow Aiden, and all of the above is true. Especially temperature and bloom time have some serious impact! I'm too impatient and inconsistent ti try all this with manual brews so veing able to program and store these changes is awesome! Wiggle aramse!
wiggle like the aramse turtle c: 🐢🐢 how are u liking the flo dripper btw? thought seemed like a good one-for-all beginner kit but do u actually find yourself changing the filter or is it too much faff
Properly laughed out loud a number of times through this 😀 Having learnt about temperature elsewhere and knowing how much of a game-changer it is, I'm really keen to start on the slow process of improving through the other 4 ways you fleshed out. Thanks yet again sir! Cheers. Doffs 🎩
Aramse, youre a man that loves to experiment. If you put your dripper on a stand you could easily spoon (salami shot) your brew as you go. During the bloom , the flavors are intense. At about 1 to 10 ration flavora slowly mellow out. After lets say 150ml pour of 15g coffee (1:10 ratio) you really start tasting very hollow notes , sometimes harsh or bitter depending on grind size and temp. My question is why push it to 1:17 Theres no reason to have very watery hollow coffee in your pour over. Maybe 1:12 at most. It keeps your coffee flavorful and balanced. Noone and i mean noone ever talks lower ratios. Thats where all the flavors are
@@aramse you and the wiredgourmet would be the 1st to talk about lower ratios. But i do love the wiggle and K.I.S.S approach. Keep it simple stupid Its always nice seeing that light cream color of fines sticking to the v60 side and a flat bed after the brew is done. Evenness and cleaner cup since the some fines are clung the side paper filter and not in the coffee bed where it can be extracted slightly more
Great tips, thanks for advocating for using one brewer, it really helps mastering pour overs. What would you say are some key differences in your approach depending on grind profile? Say Niche Zero versus Mazzer Philos SSP MP burrs?
When I hear the tips about temperature and extraction, it makes me think of cold brew coffee. I think the taste of cold brew must be the extreme end of what doesn't get extracted when you reduce the brewing temperature. I know people who really like hot-brewed coffee, who despise cold brew because it's missing the complexity, and I know people who hate coffee, but like cold brew, because it's closer to "tasting how coffee smells" and is missing the components of the flavor they dislike. I've also known people to get coffee that they couldn't find a way to brew in a way they liked, and so they made it as cold brew, just to use it up. Basically eliminating whatever qualities they found objectionable.
Absolutely. Cold brew is indeed the other end of the spectrum where you have high extractions that taste completely different than the hot equivalents.
