Brew Coffee Like a World Brewer's Champ Matt Winton 

Agree. Very interesting to hear differing views from experts

You can pickle that!

@@brandyballoon I thought the same thing. "Wait, is he gonna collab with NileRed?" 🤣 One cup probably wouldn't hurt, but one cup a day may affect balance (inner ear fluids) or blood pressure (heavy blood?)

Sibarist is offering the "booster 22" so I think yes.

@@Kongo0tto I would need to change my filters too. Right ?

@@rakimakiyoyo I don't think so, but I don't know. I just took a look on their website. I would try it first by simply fold a hario filter at the bottom.

​@@rakimakiyoyonot a must to change, but it is a little difficult to make the regular v60 filter to be a flat bottom one

One reason coffee brewing is so complicated is because different types of coffee behave differently also i found your water chemistry can have a big impact on how efficiently the coffee extracts. I was brewing with one water just fine using 205f then switched my brew water and found It was over extracting and needed to reduce temp to 195f in order to get rid of the bitterness I just started getting.

Brew same way, try your coffee, if it's too strong fermented flavor, add a little bit water will directly change your cup become more enjoyable

For me, just extract a bit less for naturals! Lower ratio, coarser grind :)

Great sum up!

I would expect the mesh style would work well. Lots of areas could touch the filter, while also having significant channels for the water to flow. I also have the flat slotted style of puck screen, which i expect could work, but not as well. The diameter of the screen may be a problem getting down into the bottom of the brewer though.

Curious as well

Yes that will work fine, anything with contact points work, more or less contact points change the flow rate.

@jaytee743 i did measure extraction and they were roughly same. Blind tasting is impossible because the Temps were different and to equalize it would take massive oxidation of one to make them similar. Blind tasting happens off camera

@@7Swans0n it seems to me this was only for flat bottom brewers. I believe v60 was mentioned but I don't see how it could apply...

Not that I want to add on to the shameless plug, but Sibarist also makes a 22 mm filter specifically for v60 as well, which I have shamelessly thrown money at. It did increase flavor clarity a bit. A little pricey, but worth a try - just note that you have to use specialized filters from Sibarist to fit it as well for the conical drippers (v60 etc). BESIDES that, I would recommend using different filters, different grind sizes, and as he stated above; pouring from different elevations (you can purposefully pour higher to INCREASE agitation, it can be ok with more coarse grinds). Sorry if any of this was redundant from the video :)

Tbh I agree but he apparently uses laminar flow to lessen extraction and a lot coarser grounds. He also uses a v60 with more bypass.

@@LanceHedrick thanks a lot for the reply Lance!

Wine and coffee are not the same.

Oh, and to digress a bit, my friend is the US champion this year for somm under 30 and will compete in the world's next month. He is a somm at 11 Madison Park. He also is a previous Barista Champion. He still sees no reason to sip water between. The viscosity and lingering sensation of wine is so far different from coffee it's insane. Also, he says going to wine from coffee was simple because wine is less complex by miles 🤣🤣🤣

@@LanceHedrick this reply surprises me to be honest. I apply extremely similar techniques when tasting (food, wine, coffee, spirits etc.) as I am using the same things to do so: mouth and nose (without going too deep on these as I think we talk the same language here). Can you elaborate on why you believe that cleaning your buds would make a massive difference when tasting anything else but you think it makes no difference with coffee? Surely viscosity is not different enough

@@ivanfiorilla6851 I've never sat and considered because I never felt the need. I just know I am able to cup and identify tables without doing it.

@@LanceHedrick Fair enough. I used to do the same (and still do it sometimes) with wine. Then I tried and I noticed the difference. Now if I only taste few wines (under 15/20) I do not do it but if I am tasting more I definitely do it and I can easily notice the difference. You are quite empirical so maybe give it a try ;)

Yes. The brew tends to flow out through the filter where there is least resistance and capillary action, and that is where filter touches the ridges of the brewer.

Yes, what I heard was contact points, not contact area. So more strictly speaking, it's the increased amount of transition area (between contact and non-contact) that increases the flow rate. I assume there's a minimum size of contact point before it becomes just a flat contact area, but whether that has practical relevance I don't know.

Yes, and not only that, but a point not talked about in the video is contact points also equals channeling within the brew. The booster or contact points on the bottom takes advantage of this idea in a positive way, more contact points on the side doesn't take advantage of this, causes channeling in the brew and out the side through adhesive force. But you can also change your coffee to water ratio to compensate for your brewer style. Happy brewing.

Sorta. But the only way water escapes is through these. More channels for escape is likely equating more evenness of extraction.

You're taking things to extremes. In theory, more contact points should improve flow rate. Of course, there are right ways and wrong ways of implementing these. More efficient flow through the paper does allow for more even flow through the bed.

@@LanceHedrick thank you for your response !!! I will rewatch the video some more times and try to understand what's going on :) I am new to filter coffee kind of

I came across someone in an old forum thread (apologies I cannot remember where) who had cut up some mesh from a sieve and used that in an aero press to reduce the drawn down time and reported it then worked quite well as an actual dripper. Really interesting idea, although not one I've tried myself (yet....)

I experimented a bit with AP and mesh. You need to use a different type of paper for an improved flow, as the one AP comes with is way too slow and you have to grind much coarser

I do exactly this with my Aeropress, but the reason I use the metal screen is to support the paper so it doesn't bulge into the holes when you put pressure on it.

@@brandyballoon Yeah they reinvented it.

I was thinking the same thing, but fewer contact points makes a less efficient flow, correct? Great video again! Always learning 🕺🏻☕️

@@devrim1134 the thing is, the Suiren has maaany contact points and also large ones, but at the same time the no contact area is massively impacting the brew times. The question is, is it a product just for the looks? Or is there an actual science behind it?

I think i said it in the video but maybe it was edited out. Yes it is similar.

@@LanceHedrick Thanks. And thanks for all these helpful videos!

Not an ad from me. I say cut wire mesh from a sink filter you can get at the store for 50 cents lol

@@LanceHedrick lol, that’s why we love you, Lance

The boundary between where air touches the paper and something else touches it. On the Kona there are contact points (boundaries) where those spiral ridges come up the bottom half of the dripper. All along those ridges is where the capillary action through the paper is going to be the highest and water will flow. In the later examples he has a ridge less dripper which means there will be no flow through the sides of the paper and then he puts a metal disc with lots of holes below. Every one of those holes is a ridge/boundary where capillary flow will be increased. If he were to have a big open hole there instead of the mesh it would flow slower and only around the edges where the wall ends, (so more unevenly as well)

@@TheZooloo10 Thanks for explaining, that makes sense! I don't do filter coffee, so I have never thought about the physics of it

@@TheZooloo10so basically just bypass?

@@penleypepsi9510 bypass implies that the water left the filter without passing through the coffee bed. On something like a hario v60 those ridges toward the top would cause increased bypass. But on the orea since there is no where the water can escape except at the bottom, that screen is increasing flow only at the bottom of the bed.

How are you using the Hario switch. Immersion first then percolation?

im gonna try this lmfao

Lance has a couple videos already, one with general variables and then another demonstrating how he dials in several different coffees

He confused me with more pours to extract less. I would say more pours is more fresh water and extracts more coffee. You also get more agitation by pouring more often. Maybe I do not understand him

It's not just contact patches, it's about having lots of boundaries or ridges etc. where a solid, air, and the paper filter all meet. The solid contact point helps relieve surface tension, allowing the liquid to draw through the paper into the open space next to the ridge.

Yep

A paper filter inside the mesh will give more fine particle filtration, but allow for the same concepts from the video. A mesh filter alone will make a pour over brew more similar to a French press.

Wrongo

@@LanceHedrick I know I’m being flippant and lots of people love pourovers but I just think the taste doesn’t come close to espresso.

@@jctothel that's fine. Opinions are like bum holes. Everyone's got em. I disagree with you as I think the most beautiful expression of coffee comes by filter. Complexity, aromatic, etc. All amplified through pourover.

No. For the v60 they have special papers with a flat bottom to go on top of the booster.

Thanks

Who the bleep is extracting that much. No one. Even if they claim it. And what I teach is about 19%. Matt tends to like a bit higher like 21-22

@@LanceHedrick Some vocal internet blokes. Based on Hoffman’s video with flat bottom drippers compariso , you do get around 21-22% extraction with them whereas cones tend to be slightly lower at 19% which what you teach indeed

Yes I'm well aware. I'm friends with Sheldon. Doesn't mean I feel like saying s works. Same way I don't say weber workshops, but weber. Or how I dont say mahlkonig ek43, but just EK. But thank you for coming and aggressively showing your unfathomable knowledge! Appreciate it.

@@LanceHedrick oh damn sorry my tone didn’t come across right at all-I was like holy heck I’ve been saying it wrong

Lolol i call it sworks all the time. Read like you were exasperated with annoyance at people saying sworks. Hahahaha

@@LanceHedrick 😅🙏yeah idk if u even said it in this vid xx

@@LanceHedrickit’s called MahlkÖnig…

Lololol how is making content accessible pretentious? Ridiculous claim.

@@ChelseaCharlie you're a joker. Bye

I think switch mugen is more of a immersion style brewer compared to this which is more of a fast even flow brewer, almost like 2 different directions. But mugen with booster 22 should be similar to what they are trying to achieve here.

@@ming19910802 maybe, but it only works with their own filters which is a bummer

My guess is the DiFluid, I have one in black and it measures the flow rate and has an app as well, they make a nice little refractometer too.

It's not snobby, it's just people going down the rabbit hole. Feel free to follow them or not.

I never go high. I can't stand the bitterness. We found out Matt has a higher threshold for bitterness than I do.

High is relative. Are you saying you'd use the same xBloom recipe for all washed and naturals just the same? Or would you change anything based on the coffee used?

@@123romanr grind size and water temp.

Big time About 4 months in

@@LanceHedrick only 4 months!? What the hell man, you have to do a video on your training! That's insane progress for only 4 months 👀

@MrFowl just started seriously yesterday. Actually dieting now ha! Got a coach who works with ifbb pros. Should make some big changes over coming months.