7 FUNDAMENTALS to SOLVE your brew! 

"Obviously coffee has a SOUL to it." Well, no. It's coffee.

aww thank you very much for this. Yeah the 50g blooms .. they only work for darker coffees. It's simple really .. blooms were invented when coffees were darker. Gases are uncontrollable so the bloom was there to help control it. It makes a lot of sense yes. We are currently working with lighter coffees, with less gases and they sink faster then ever .. so .. why are we still blooming?

Thank you! Glad this one worked I was a bit skeptical but I feel like a lot of times my thoughts are too muddled. I mean this one was pretty congested too but .. -.- I’m getting better!!!! Raaaah haahhahahaha

Aww thank you so much! I definitely will be doing a video on how to fix certain common bed shapes. Would definitely be doing one of those after I finish a more in-depth video for each of the fundamentals. Going down this avenue I have a lot of content to get through hehehehe Glad you like the logic behind my brews! I think it’s just a mind set and almost imagining the water and coffees connect, can’t wait 🙌🏼

Haha life is good, I’m just a little anxious. I will slow myself down a little bit. Trying to find the balance between being too slow and people get bored vs me being too chaotic. Thanks for bringing it up I’ll be a little bit more calm! Thank you!

I can only speak for myself but I feel like most of us watching are here for the “lecture” style science driven information you are giving so don’t worry about too slow or making things boring lol don’t get me wrong tho we like seeing the demonstrations too, I feel like you got a good balance of lecture vs lab lol

@@Jahloveipraise awww okay thank you! Yeah I just try to kind of keep that vibe so that's a good affirmation of where I am trying to go WOOOO

Thank you! Yeah, I noticed most of the stuff is just either super numerical or it's a fixed recipe. Not a lot of explanation within the recipes either >.

@@TALESCOFFEE Your contents are great. I know you personally have been struggling since your partners left but i really appreciate you are keeping making true-to-yourself contents. I don't care about video or audio quality; the contents you provide are what matter. Keep up the great work!!!

@@syncopating_machinist Aww thank youuu YESSSS I will keep pushing out my ideas. I just have a lot of thoughts I am scared to push out cause I don't wanna say the wrong things if I am not able to prove my thoughts properly. I guess I'm just gonna angle this channel as like me discovering new thoughts/ideas and sharing my journey with you guys

Oh thank you for this! I didn't think about this. I will do a coffee terminology thing too some where in there actually. Great comment, made me more aware of what people are thinking!

@@TALESCOFFEE Glad you read that! You're doing great things for coffee and I'm glad to help, even with a small comment.

@@144avery I appreciate these the most ahaha

Thank youuu! YESSSSS finally haha got the music in >.

Aww thank you!!!

Oh thank you!

Aww thank you!!! Can’t wait to brew coffee for you to try 💪🏼💪🏼💪🏼

Hey! Ohhh this sounds like your grounds are too coarse! Need to go much finer for the single pour methods ~ Do you have instagram you can always send me a picture via DM there and I can help you better! But from the soundso f this it sounds like it's not fine enough! Please show me!

Thank you! It’s .. weird cause I am only using the lav mic >.< I don’t know how it’s so echoey even with the lav mic. Any suggestions are welcome! I am trying to fix the audio still and I just can’t figure it out even with this mic 😩 maybe I’ll use the dereverb when editing but people said I get super quiet bleh Thank you for your comment/support! I’ll keep up the ideas for sure!

@@TALESCOFFEE Send me your raw video with the audio some time. I can look into it for you. FYI I'm a full time professional video editor/coffee nerd. Not just some weirdo, ha.

@@wolfsburg696 honestly i'd love some like suggestions so I would love to do that. How could I reach you, or maybe you could just email me at vincent@talescoffee.com and I'll send you a file >.< would be much appreciated to get some insight on simple things I can do to fix my videos!

♥️

I actually have, I think the information is great! Sometimes though people take it too seriously and cannot understand that their set up isn’t perfect thus the science is negated and somewhat harmful to their brews if they don’t know they haven’t set it up correctly. Science is amazing to confirm what is working but I don’t think it’s just if I have a slip up during the brew the science doesn’t help me fix it as I’m brewing. So ti comes down to how you take the information and apply it as the changes are happening around you .. I guess? Heheehheee I did really enjoy it and it affirms quite a few things for me, but it’s just a starting like :3

really? I shall look for one! I have been meaning to look into the Orea's actually, the v3 eh okay thanks!

Yeah it’s super consistent. Very good thermal retention and consistent flow. Coming from a v60 02 I have a much easier time getting better pours because of the lower sides.

@@Andrew-wp1bz ok lemme order one and i can work on it heeheheee

Good question. So for me I do leave my grinder at the same setting. I weigh my dosing every time so it doesn’t oxidize in the hopper. Technically if you don’t change your grind size setting your beans should come out the same grind size regardless how ages or less co2 it has. At least particle wise. Can’t confirm I’m not so sciencey but I just think if your grinder is set to grind for 400 microns, no matter what you throw in there it should be on average .. 400 microns. The way those coffees react dependent on their freshness is a different story yes. But I think it’s better to change our pouring techniques to match the beans rather then changing the beans to match the pour if that kind of makes sense?

and not swirling it back in :P I haven't played with the wet wdt. Is that the thing where you use the wdt after the bloom?

@@TALESCOFFEE I'm not sure there strict rules on how it's done (of course!). I dunno what works best, I have only done it a dozen times. I just gently wdt after one or more of the pours, kinda top half of the bed. Little swirl at end to level things is how I do it

@@taylorwhite3636 doesn't the swirl pull the micro fines back in, I still personally don't understand how a swirl improves a coffee. have you tried removing it entirely and just using a gentle stir instead? I guess if the coffee bed is already sinking a swirl is better at moving? but I feel like it's just a huge mass moving and it achieves very little .. working on proving this to you guys rn

Is a stir or a swirl better?

@@braxtonjens7839 i personally really dislike the swirl, i feel like it only moves the grinds on the edges and the stuff in the middle doesn't get to move around at all. So you have over agitation on the edge beans. At the same time you pull micro fines from the edges back into the grounds which causes clogging .. which also means you get water wanting to go out the filter paper more .. so there's more side channeling .. I just can't see the benefit to a swirl rn. I'm still running tests to prove it, but with a refractometer .. it looks like numbers are lower with a swirl so .. yeah. I mean given that not all extraction is good extraction .. but still. I cannot visually see or logically explain the benefits of a swirl still. The stir can agitate everything .. and I'll show you guys a video on how the stir doesn't even agitate as much as you guys think. The stir is mostly to guide the beans in a directional flow. So .. Stir > Swilr IMO

Oh a 1:12 can be hard do you have Instagram? Could you send me a picture there? We can talk about it easier there!