I always weigh my water.. usually do 300ml for the brew, I add 100ml for pre-rinsing the filter.. Then a little extra to compensate for me pouring over 100ml for pre-rinse
Good points on consistency as I'm learning to tell when not. One thing I'm going to try for "challenging pouring/brewing techniques, plus using the timer and weight on a scale" is to practice with "wet" runs 😁..Meaning set up the brew device and filter as normal but no coffee (as this is where it gets expensive) and practice pours and pouring techniques with nothing in it, or maybe something cheap like rice (can use after already rinsed), or other stuff that may be cheap. Doing this on the scale as well to practice timing. Reuse the water as well for practice. Cheapest way I can think of as it's hard doing all that - and using a scale to.
Do I make mistakes? Yes. I've been drinking automatic drip all my life. I've been doing pourover since I saw your masterclass video. So... Less than 6 months? A few cups a day is not enough to gain a consistent method. I was a machinist. I used to do things by the thousand and they had to look like god made them. All perfect in every facet. So I know anything worth learning takes repetition that I can't do at home. But I'm learning, and having clarity helps me troubleshoot. I think I'm not pushing down enough as a result of waiting too long to come off center. Also the weight of my beans change as I change beans. Idk why, but I know different beans grind longer or shorter for the same weight. Also, I'm using less beans, more like 12-14 grams. So that video helped where you said to go even more fine. The thing that has really surprised me is how much I like darker roasts with some bypass. I didn't know that about myself. I thought I liked really syrupy dark roast, but in reality it's the flavor you get in a rich cup, not the density of that flavor. If that makes sense. If I brewed with more water I'd get astringency. So it really seems the bypass is what gives me the "best" cup with a dark bean. So far. In 6 months I may want to burn this comment... I've seen that you have answered a number of my concerns over time. I'm glad that I and others asking similar questions can be a good source of ideas for videos. If I didn't say it elsewhere, I think maybe your audience, myself at least, doesn't know what it doesn't know about roasting and types of beans. That kind of education should help sell beans...
Goddamn im hungry for meat stick Anyways, the last time I complained about bad coffee was always actually coffee beans gone bad. I was making relatively consistent coffee after all! Thx Vince!
My grounds are consistently stuck to the wall even after stirring. Do I just have to work on pouring technique? Also thank you for your videos they are extremely helpful for coffee beginners like myself!
What kind of grounds are stuck? Is it a pasty kind or is to the larger grains? Send me a picture on Instagram we can work on this together!! 。 You’re very welcome!! Thanks for the support!! Just wanna tell people coffee doesn’t need to be THAT precise heehehehee
Tales, what's your favorite recipe for African light roasts (ratio, temp, etc)? I'm struggling to dial in my current Ethiopian. I don't really love when my coffee has that tea vibe, so I've been thinking about going to a 1:12 or 1:13 instead of my normal 1:16. I'm hoping to still get those nuanced flavors but with more of a coffee feel. Thanks for the content.
Hey Rick! So for the African lighter roasts, if you're looking for more of the "coffee" flavour (as I do as well most of time :P). I personally do a 1:13 on mine, but I grind finer and use a much higher water temperature so closer to the 96 degree water side! I always think 1:16 is quite a bit of water, but yeah try going a little finer then usual and then going with a 1:13 ratio at 96 degree celsius of course!
@@TALESCOFFEE LOL....it almost looked like he was afraid of holding it...Monster Meat Stick, in the words of the glorious George Takei, "Ohhhh Myyyyyyy!"
Genuinely freaks me out when some folks start their recipe calculation from the amount of milliliters of beverage they feel like obtaining, then plug in the ratio they've been told to do by a friend, and thus deduce the amount of beans they ought to grind. 🤯 Not only that robs them of the consistency because the grinds don's sit the same in the cone, but most of all it messes up the very strategic measure -- the amount of caffeine they load into that cup! And yeah, I know it doesn't really matter since in practice most of the time they just do the same exact recipe over and over without variation, but intellectually it hurts.
I've been wondering. Why are some coffees bitter and only works when they are less extracted? Do you have any experience with coffees that are bitter when they are brewed with high extraction? It feels counterproductive since I have to go coarser and cannot extract as much flavor in the end.
IM BACK TIPPY HAIIIII, umm for me when working with SUPER DARKS you can drop the temperature without the bitterness. You can test around but going closer to 85 generally gives you that extreemy extraction while preventing the bitterness. Because of how much gaes the higher temperature water releases you actually get weaker coffees from a higher ewater temperature brew just because the beginning is thinner. The lower temp requires a slightly slower pour. This is assuming you don't bloom. But I tend to bloom anyways with suepr dark coffees!
@@TALESCOFFEE Hey Vince! The strangest thing about them is they are not even dark roast. The ones I worked with was a super light roast and a medium roast. But I do think I should try 85.
@@tippykaffu4047 they might have over baked or done a really really high temperature in the beginning to bring up the brightness in the coffee. Are the tips burnt or have any charing? try the lower temperature too!
@@TALESCOFFEE When I asked about it, they said it is not the problem. And I don't it was roaster's problem either. The coffee wasnt charred or having any of those baked problem. They were quite bright but they are still balanced in taste with no having problem. They taste amazing as well but not in the high extraction. The april coffee technique works amazingly. At the same time, this gives me OCD. The beans had strange demands.
@@tippykaffu4047 hmmmm!! Some coffees aren't made for higher extraction. I have one from brazil that's similar. It peaks at around 21%. After that it becomes dry and bitter a bit for sure >.
Ok Vincent. I have a question. I have been experimenting with the single pour technique. I have had some great results with Puntang/black honey process/medium roast. However last night I made 20g/300g about 1.25 rotations on jmax Brew time 2:45 ish. This morning. Same settings. Brew time 1:35. Why the difference. This mornings cup was vibrantly fruity though. Water temp 100c
The single pour itself is a high extraction method. So when you lose about 1 min off you’re going to get a lot more brightness coming through. The reason for the difference in speed could be your pouring height/speed. Sometimes we pour a little different and the technique vastly affects the cup. Do make sure all your grounds have been pressed and sank down and your cup will be much more consistent in results! 。 I personally aim for around like 2:00 myself on 300g brews!
@@TALESCOFFEE I try to follow your recommendations and pour in the middle until all grounds are soaked. Then work my way out. Thanks for the videos. I will check back in again.
It depends. Some brewers like to stir during the bloom to ensure no dry areas during saturation. It depends on you. But for me, I only agitate during the bloom. the rest of the pours I resist the urge to stir. You can ask Tales Coffee for how many times, but I thnik it depends on personal preference, and your thought processes.
@@chewyeokpeng4772 Very well said. Stirring there is such thing as over stir. When I stir I only aim to create a speed or a movement. Most of the agitation is done during the pour itself. The stir is just to get a motion and the last little bit of extraaction out so there's no need to stir for a very long time. I normally do like 2-3 second quick stir. THE darker the coffee though the more I stir but won't go past 4 seconds yeah
I was wondering if someone could give me some tips, please! I am having trouble producing sweetness and getting flavor notes to pop in my cups. I seem to create cups that are either watered down tasting and weak or strong cup with little flavor notes or sweetness. I’m buying good quality, light roast coffees that are intended to be fruit heavy, citrusy, etc. Thanks in advance!
Hey Hunter! 。 HMMMM what is your ratio like? If you prefer stronger cups then you should look to reduce the water ratio. It’s just certain regions tend to be lighter and on a light roast they taste extremely tea like. It’s not my preference personally so I might understand what you’re going through. 。 Flavour notes are often a bit deceiving since the “intended” flavours are from cupping which has higher texture and more flavours. So it might not be your brewing technique but the actual beans. Though you should send me some finished brews so I can see what it looks like! 。 The other solution is to grind finer. You should have a much better result if you go finer! Send me pictures on Instagram and I’ll help you troubleshoot!
You could also try brewing your coffee with 75% distilled water and 25% tap water. If you have water with lots of chlorine, this may not work, but it's worth a shot
