How to Brew V60 with UK Brewers Cup Champion, Sang Ho Park | Comprehensive Guide

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SCHMICK BARISTA PROJECT #6:
Sang Ho Park is the founder of Spark Coffee Consulting. Prior to starting his own consulting company, he was the Head of Roasting and Quality Control at Square Mile Coffee, where he focused not only on roasting delicious coffees, but also on delivering consistency of roast with other roasters he managed, collecting and analysing various data to better the system of quality control and quality assurance.
Sang Ho has also competed in many Barista competitions during his coffee career - from Barista, Brewers, Latte Art, Coffee in Good Spirits and Cup tasters. Most notably, he was the 2013 UK Brewers Cup Champion, and represented the UK in Melbourne, Australia in May of 2013 at the World Brewers Cup and placed 4th as a World Finalist.
In 2015 he became the UK Coffee in Good Spirits Champion and represented the UK in Gothenburg, Sweden on June 2015 at the World Coffee in Good Spirits and placed 6th as a World Finalist. Watch as Sang Ho Park present you a comprehensive guide on brewing coffee via Hario V60 coffee dripper!
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Опубликовано:

3 окт 2024

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Комментарии : 567

@SteamPoweredFox 6 лет назад

Very informative, very enjoyable to watch, very inappropriate music choice

@SuperJuiceman11 5 лет назад

Search Tetsu Kasuya coffee brewing, for better music and better coffee

@ninjastarz99 5 лет назад

@@SuperJuiceman11 Underrated comment

@AlQmist 5 лет назад

LOL

@kenichicello86 5 лет назад

Can’t you see the tats? This guy is a rebel man! Appropriate music for this coffee gansta

@artvandalay13 5 лет назад

Did you not know? Coffee is a cult.....woooooooooo.....join us!

@guisspino 4 года назад

I was waiting for you to hail satan to bless your coffee with that soundtrack

@Valspartame_Maelstrom 4 года назад

RJ Rambles grow up

@Psalm_27.4 4 года назад

@RJ Rambles, OMG! LOL! So true!!! 😂😱😂😱😂

@Psalm_27.4 4 года назад

@@Valspartame_Maelstrom But RJ spoke the truth! LOL! 😂😂😂

@Valspartame_Maelstrom 4 года назад

Mar L go eat a the and of to for ease and you hahahah!

@Knulppage 7 лет назад

I really appreciate you pointing out the importance of keeping a consistent temperature within the slurry. I wasn't aware of how important that was! Even after two years of doing this everyday!

@KrishnenduKes 5 лет назад

I am with you there!

@sheeplvl1 5 лет назад

How about microwaving the coffee before brewing and using a kettle that keeps a consistent temperature? Would that be a good idea?

@BramLoL 5 лет назад

Getting a constant 'slurry' temperature seems like a nice engineering challenge. This crude manual human way clearly isn't controlling all the variables!

@BennyCFD 3 года назад

It's not important....................

@Knulppage 3 года назад

@@BennyCFD Maintaining a certain temperature is important for cooking dynamics in general. If the food or bean is doing something like brewing or browning, if you don't maintain that temperature, you won't get the same browning or brewing. You preheat your cone so that the ceramic doesn't steal all your heat during the blooming process. You want everything even. You want the grind even. You want to pour evenly. The goal is to extract the flavors from the grounds. You want each ground behaving the same. If each particle is the same size and the water is kept at a constant temperature, then you're controlling these variables and this can help you dial in a grind size. I disagree that the temperature isn't that important. If the water level is too low, you will have cooler water and could have flat coffee. To some extent, your water temperature is very important. The water in the kettle is the start - the real temperature that matters is what is in contact with the grounds. You don't want the temp going up and down if you can help it because that's not even extraction. Maybe there is more to it than this, but it has to involve more temperature monitoring, not less haha. Ok I'm done.

@hitnorcal 5 лет назад

Why black and white when he's showing color changes in the coffee?

@CodyCleggMusic 4 года назад

Probably the best pour over instructional I've seen so far. As others have mentioned, the music choice felt a bit uncomfy but loved the vid nevertheless haha

@aimeem Год назад

Yeah, it sounds like a trying-to-be-spooky videogame

@fpcawolff 5 лет назад

Very annoying background music. Great content.

@ViperVenom 5 лет назад

I like it

@SuperJuiceman11 5 лет назад

Search Tetsu Kasuya coffee brewing, for better music and better coffee

@SnowWhite-dr6xh 5 лет назад

Shit music. I stuck with the video none the less.

@Psalm_27.4 4 года назад

The music is eeeeerieeeeeee😨

@Psalm_27.4 4 года назад

@@ViperVenom With that name, I believe you 100%

@aLiveanddirect 5 лет назад

The more i watch of these videos and the more i get into different brewing recipes / techniques, the more i think people are reverse engineering explanations to justify their habits. Obviously there are things which are important to keep in mind during a brew, no question about it. But one guy says pouring on the paper filter during the brew (even if the paper has been wet) will give you a papery taste, another guy says the water will run under the coffee into the carafe and in doing so will dilute your coffee. The third guy says it doesn't do either, but will make your coffee taste bad. One guy makes a well in the grounds, the other doesn't. One pours in concentric circles, the other straight down the middle... and they all have some kind of explanation of why exactly this is very important xD i like to ignore the personal hocus pocus people try to convey to me as very important, just because these are their brewing habits. I try to focus on the important parts of the brewing process like temperature, recipe, bloom and brew time and grind size and kinda ignore those personal quirks. However, it is very hard to find out what is important during a brew when everyone is pushing their own techniques as correct. Someone once told me, it is imperative to pour the water into the v60 in a clockwise motion, can anyone attest to this?

@Fabio-rg9nv 5 лет назад

Adis LiveAndDirect I think it‘s super interesting and exciting to have so many recipes and opinions on making a V60. It‘s not just one correct way of brewing, there‘s a whole lot of aspects and ways of changing things up and optimising your brew. And you do have a lot of control over the final result in the V60, even with just the slightest changes. That‘s one of the most interesting things about coffee. How individual people brew it, how you can affect the final coffee with slight changes in brewing and what techniques different people have and what they manage to get out of a particular coffee. Also, there‘s so much coffee out there, one person would never get through all of it in one lifetime. Especially considering how different roasts from the same exact coffee can be. And depending on what coffee you have, the brewing method might be better or worse for it, and things you do to improve one type of coffee might do nothing for another type of coffee. Even coffee experts with years of experience learn new things all the time and that‘s super exciting. I prefer having so many different ways of making coffee and trying different things. It‘s just all more exciting.

@EllieIsStupid 4 года назад

Interesting comment. Reminds me of all the myths in cooking ("searing meat keeps in the juices" "adding oil to pasta water stops it sticking together") that people repeat because they hear someone else say it.

@JimIBobIJones 4 года назад

Its the increasingly hipster coffee culture that is taking over and justifying itself with misapplied "science"... At the end of the day you are straining hot water through coffee. The filter is so fine that this is going to end up taking pretty much the same time and being the same regardless of how you pour the damn thing. Just make sure you mix the grinds a bit after you add the water and you get the same results without the faffing around. Brewing is a physical process so all the BS adds very little. Also blooming doesn't do jack shit... You are brewing with at least a 10:1 water to coffee ratio and you are brewing for at least a few minutes. The amount of gas released is nowhere near enough to stop the grinds from having sufficient contact with the water or have sufficient impact to change the taste. Again, just giving it a stir achieves the same results without the pretentiousness...

@chadashton7029 4 года назад

@@JimIBobIJones Good post. I assume you have a barista championship to prove that you are correct and know what you're talking about?

@Fatbutnotflat 4 года назад

i think myths does exist, and the only way to know if it's a myth or not is to test it. Try doing one exact brew, and do something different you want to test the next day with the same beans & recipe. Do it a couple of times if you want. I did it everyday when i first learn v60, and now ended up with my own habits that i have tested myself. I always keep an open eye for new things to try though, that's what makes coffee interesting. Things that i have tried , mostly resonates with what james hoffman and matt perger said.

@AdnanAlsannaa 5 лет назад

If you stir four times the V60 explodes.

@ScottPihl 5 лет назад

Spceboi can confirm

@omfgihopethisworks 3 года назад

2 times and it implodes

@sizzlechestmcmurphy4365 3 года назад

Biggest takeaway I got from this, don't pour and pause and pour... Keep it consistent. Makes sense.

@jamesrael9557 5 лет назад

This is one of the best videos as far as specificity and clearly defining all of the steps. This is exactly what I try to tell my family members, but they think I'm just being finicky.

@ninetendopesaitama2107 2 года назад

😂 😂 😂 😂

@qanatuka 5 лет назад

Great video,thanks,little correction: 30g coffee to 500g water is 16.6 ratio not 15, not that much of a difference,but i thought i mention.

@gravity_dog 4 года назад

me: I don't understand why I can't fall asleep at night also me: I just love making coffee so much

@RayCornett 4 года назад

If he poured the necessary amount of water, why did he not let it finish dripping? There was a significant amount left in the cone at the end.

@forzaazzurri101 Год назад

"you're aiming for 2 minutes and 45 seconds", then goes on to explain why.

@ivicasvilicic2325 Год назад

That was what i was thinking. So the aim is to stop at 2:45, i wonder how much brewed/extracted liquid ends up in the carafe….maybe 450ml… ?

@hippolyte09 Год назад

@@ivicasvilicic2325 Much less than 450ml, you have to remember that the coffee grounds will also soak up quite a bit of water. When I brew 240-250mL I end up with around 200mL in my cup and I wait for my pour to finish dripping unlike in this video.

@tarjonio 2 года назад

Great video, I've been looking at stepping up my coffee game and have been going back and forth between chemex and v60. Seeing this guy, a brewing champion, use a v60 makes me lean towards that- plus it seems more convenient to travel with. Also, the explanation was nice and thorough without without going off topic or rambling about something you didn't come here for

@ninjyed9532 2 года назад

Hey check out James Hofmann as well. You'll like it

@tima.478 Год назад

It depends on how you like your coffee to taste as to whether you use the V60 or Chemex. The Chemex will have a cleaner taste for sure, its filter is pretty thick compared to that of the V60. With all factors/technique being the same, the V60 will give a stronger, bolder taste with less of the oils being extracted than the Chemex. This guy probably just prefers a cup that's not "Chemex clean."

@Viti 6 лет назад

Scott Rao is screaming at the bubbling of the slurry :D

@dan138zig 6 лет назад

what's wrong with it?

@arianwinanto6299 5 лет назад

@@dan138zig Rao's method involves stirring the slurry

@vincentphothisen3594 4 года назад

@@arianwinanto6299 as knowledgable he might be, is Scott Rao a champion cup's brewer?

@BTal-kp1qd 3 года назад

@@vincentphothisen3594 Different people win every year, all with different techniques. This goes to show that being a champion doesn't mean you have the one definitive best method.

@vincentphothisen3594 3 года назад

@@BTal-kp1qd therefore you gotta respect everyone’s brewing perspective, especially people who won a title for their field, you just remaking my point.

@justinkiel3194 4 года назад

LOL. This music makes me feel like I am watching a sports highlight video of an unstoppable football player, but instead its just a guy making coffee.

@aku8382 5 лет назад

This is definitely one of the most compact and informative videos I’ve watched about the topic of pour over. Thanks for the video!

@tykjpelk 3 года назад

This song gets me fucking pumped. Equally good for bench pressing or for making an absolutely furious cup of coffee. Perfect way to start the day.

@vicbarbu 3 года назад

"at the end you should see a flat bed of coffee" *the end* he takes away the v60 with a ton of water still in the filter

@blake_lund 3 года назад

That bugged me a little... I feel like if you’re a barista champion and going to make an informative video, you need to explain why you would do something like that.

@aelfwine88 3 года назад

@@blake_lund Finishing at 2:45 is more important than having all the water used (to prevent extraction of unfavored flavors).

@nguenclimax4777 3 года назад

the remaining water could damage the 2:45min pouring aroma and flavour

@iamlalala1995 3 года назад

I was weirded out by the choice of music initially, but in the end it looks like the music is quite fitting for a disaster brew.

@judgeholden849 3 года назад

@@aelfwine88 this is wrong because the ratio will be skewed by removing before all water drains. If he is brewing 1:15 with 500ml, but pulls carafe with only 400ml, then his recipe isn't 1:15 anymore, it is much stronger.

@kamalpoudel7561 Год назад

I been watch many barista does explain how to make v60. But yours is fabulous dude... Totally clear my doubt

@corwinblack4072 6 лет назад

Well, that was different. EDIT: 2 months later, also can confirm it works. :D Very well in fact.

@MrJebiel 5 лет назад

Has he forgot to pour out water that was used to rinch filter??? Thats a relief. Im not the only one

@hemotsan 5 лет назад

MrJebiel i think so. rinse*

@AirwaveInvader 3 года назад

"you don't want the paper taste in your coffee" *proceeds to brew his coffee into the same carafe as the paper water*

@vanman724 3 года назад

Haha, wondering the same thing. Basically, he extracted the filter first, to intensify the nuance of paper...

@poshan4552 5 лет назад

the whole video makes me feel like im watching a horror film...

@Psalm_27.4 4 года назад

@Po Shan Totally!!! 😱😭😱😭

@Migs3 3 года назад

Excellent video. Thanks for taking the time to film and edit it and of course for positing it for our benefit. Keep up the good work! -Migs

@fattony6299 4 года назад

Great video, thank you. I really felt the music was too dark, though. Otherwise excellent.

@chrisl2285 3 года назад

Agree with other posters on the background music. All that detail on the brewing process but zero mention of grind size?

@brotherjukebox27 4 года назад

Informative and detailed content Framing, color and sound are prefect.....for something that isn't a tutorial for delicious coffee. First v60 technique video that doesn't show the satisfying flat bed tho haha

@IMelkor42 3 года назад

You don't rinse the filter *because* it has been bleached. You rinse it *despite* the fact it has already been bleached. You can get unbleached paper, but that has even more papery taste. They bleach them to try and remove that.

@mrcsanselmo 5 лет назад

I wish I could see the beautiful browns of the brew slurry

@RafiqHalani 5 лет назад

Great instructional video but I am sure this haunted setup and horror music could have been avoided. 😜

@alchemikjunior 7 лет назад

Tried that recpie, even though the grind was too fine and total time was 3:45, the coffee was very sweet and fruity.

@gtaatmiami 6 лет назад

Jakub Gorczyca yea you should make it courser. There’s no fixed way of making a pour over. It’s all preference.

@timothyj1706 4 года назад

I know I really despise the music but I keep coming back only for this particular coffee content. Schmuck tv is messing up real bad here.

@WidiantoZhu 3 года назад

When the dark lord brew his coffee, morning becomes night.

@joelowery999 3 года назад

Amazing. Lol

@AMC57711 3 года назад

*Thanks for this comment!*

@ineswang7234 4 года назад

The B&W with that weird music makes it like horror movie

@ferbeybill 5 лет назад

When I was a kid the lady across the street had an orange, aluminum 50 cup coffee maker in her kitchen. She would brew 50 cups of Maxwell House or MJB on Monday and reheat it all week...hilarious!

@rossmejia9562 4 года назад

Watched Scott Rao's way of brewing and it is much much better.

@cocojoonie 4 года назад

**half of the coffee is remaining on the v60** He: oK iTs dOnE

@dashcamcalifornia5003 4 года назад

not to mention all the coffee grounds sticking the side. "nice flat bed"

@tykjpelk 2 года назад

Still watching this for the music 5 years later

@Fullyautomagic 5 лет назад

There was so much liquid still in the coffee at the end

@panchito420 4 года назад

I heard some time that it’s no necessary to wait to drip all content until the end because there’s some acid flavors over there. But it’s depends what you want or personal taste. I really don’t know as well I’m not barista winner contest hahaha

@zlee001 4 года назад

Always at the end i could not get the remaining water to drip cuz the very bottom of the paper is packed with dense coffee slurry.

@blackhorsemamba 4 года назад

One of the main ideas he was stressing was regulating the temperature so you don't get unwanted flavors from under-extracting with low temperatures. He purposefully adds more water than he going to consume so as to regulate the temperature and tosses it before the temperature dips. I still believe he is still doing the 1:15 ratio, however he uses maybe 16 or 17 extra of water to maintain the temperature. This is my guess. Who know really, because he never says and it is strange when you see it being done.

@weeksweeks9552 4 года назад

So the recipe is time limited rather than weight limited? Anything after 2:45 is thrown out? Or he just looks at the decanter level?

@Dlihc 4 года назад

@@weeksweeks9552 im pretty sure the extra water he removes at the end is part of the technique that won him the competition as it helps maintain the thermal mass of his slurry. The volume of coffee believed to be in the decanter is 500 ML

@HiResDez 4 года назад

His theory on stopping and starting completely contradicts Kasuya who also is a champion, makes me scratch my head.

@christianshiltz5660 4 года назад

30:500 is not a 1:15 ratio, it is much closer to 1:17 it’s about a 1:16 and 2/3 ratio if that makes sense

@wmd5878 2 года назад

Music turns the video into a South Korean horror movie

@forwonder 5 лет назад

I don't understand why he stopped the brew while there was still water left... doesn't that change the end coffee water ratio?

@megamouth4399 6 лет назад

I really appreciate the comprehensive explanation, thank you!

@pfx2259 4 года назад

Hyped up and tense with the dark roasted video, thanks!

@JesseGuthrieSF Год назад

When I started brewing poor over for myself, I only learned the basics. I was always one to explore and experiment. I ended up adopting 90% of your way when brewing poor over. However, after watching this video, I ended up fully adapting your ways as it gave me about 5% more taste that I enjoy. Anyway, thanks from Los Angeles.

@ritt_faced 7 лет назад

This is the most comprehensive pour video ive seen yet. Covers all needed bases. thank you

@matt27design 6 лет назад

Ritt Pong look up Scott Rao’s. It’s way better.

@coffeeandproperty 6 лет назад

Very enjoyable video, so many people forget the fundamentals about the papers too

@CaptainWumbo 7 лет назад

I always need 25g for 200ml coffee ( not counting 50 ml absorbed by grounds ). If I use less the coffee becomes very acidic. As I recall it is usually a 4 minute or so brew. This is what you need for vacuum sealed coffees that have been on the store shelf awhile. Fresh roast seems to need a lot less grams, but like with tea you should know how to make a good cup with any kind. Tea is actually the same principal, if it is cheap or old, you have to use more, though the difference with tea is you must use a short steep too. Not sure why my steep times end up long, but it never ruined the coffee for me.

@usafan96soren20 6 лет назад

CaptainWumbo i almost do the same...25g of coffee to 250ml of water...but with fresh coffee...is awesome

@kafelomaverdekafelomaverde4985 7 лет назад

Very interesting this preparation ... I recommend for a Colombian coffee toast average medium grind, 3.5 minutes and 9 grams of coffee for 100 gr of water at 85 degrees celcius ... is rich .. Thanks Mr Park for sharing his preparation ...

@brandonchan15 3 года назад

Great information and teaching. But one thing though, if it's 1:15 it's supposed to be 450ml water instead of 500ml

@drscharfsinn 3 года назад

Maybe he subtracted the water used for the bloom for his 1:15 calculation? Minus 60ml for the bloom would bring total volume down to 440ml which is close to a 1:15 ratio. Just guessing.

@robertjason6885 Год назад

Nice vid, especially for beginners. He didn’t fold the paper filter on the seam? As per Hario instructions. Does it really matter.

@lisar3944 5 лет назад

isn't 30g coffee to 500 ml water closer to a ratio of 1:17? (or 16.66 to be precise)?

@07jtannehill 5 лет назад

I believe so. 500/30 = 16.6666666667

@boois4853 4 года назад

This might explain why he removes the cone prior to the draw down finishing. He's pouring 1:17 but only aiming for 1:15 in the carafe? Just a guess.

@utubit22 5 лет назад

why did he leave excess water in the dripper when finished brewing?

@cieumeo 4 года назад

IMO, he sets the limit for his brewing - i think every recipes have the limit time as well. So if you @##% something in the process, just take the dripper out and don't let all the water goes into coffee. The reason is the water still in the dripper is stay there for too long (think about infusion) and probably will over extract the cofee. You can keep it in another cup and taste it side by side. About his recipe, 2 min 45s is not enough for 500 gram of water to go through. I usually do pause-pour ....and I get 300gram water in 2:30.

@brianmarquis5144 4 года назад

Tried this out today to good success! Thanks

@bella-tr8fv 5 лет назад

Loved the presentation but two things, music was interfering with my concentration and did you throw out the water when you cleaned the white filter way at the beginning of your presentation?

@tommykelly8920 5 лет назад

Thanks for the video! I learned a few tips and mine tastes even better now!

@coffeeandproperty 6 лет назад

This video has been shared with me several times, it's an awesome and informative look into v60

@adigazgurt 5 лет назад

What’s with the background music!!

@aiokaio8791 2 года назад

love the music

@juanca9915 4 года назад

Hi there! Interesting approach to brewing coffee on a V60; very different although, from other V60 brewing techniques that I have seen coming from coffee industry leaders. I will try all of the approaches, see the outcomes...and judge according to my personal preference. The only thing I really didn't like about your video is the background music, I find it very distracting. Specially if one is not a native english speaker

@davidgarci8322 5 лет назад

making my instant coffee while watching.

@Lwwestvalley 5 лет назад

Dude is a master!!!

@sylvanio199 6 лет назад

Best brewing video I've ever seen... Thanks a lot! By the way, you should try mexican coffee, from Coatepec, Veracruz. Im sure you're gonna love it...

@tmenegatti 5 лет назад

i'm gonna try with a good natural brazilian coffee here, lets see how it works

@kalyrics17 3 года назад

thanks for sharing, new friend here sending u my full support and full pack watch, stay safe and god bless,..

@Pseudosurfer 4 года назад

Let me understand this, you have to rinse the filter to get rid of the papery taste, but then you don't throw out the water?

@TheDrJ0 4 года назад

you do throw the water in the receiving cup out

@ggusta1 3 года назад

For the love of all things sacred, drop the music level by at list 15 db. Sounds like an intro to lifetime movie suspense thriller. The horror.... The Horror...

@BasarTuncelcom 5 лет назад

Great recipe! Thank you very much. Just one advice: Get rid of the background music next time :)

@AK1_TKNK 4 года назад

no closeups of grinds? nothing to compare the particle sizes to? hardly helpful if you don't have any reference to the different grinds already.

@jasonugalde7811 3 года назад

Great video Sang Ho Park, thank you and the crew for taking the time to put it together. I will be using your technique in pursuit of taking full advantage of some green Geisha beans I have stumbled upon. Any further suggestions for the task at hand?

@nated4949 5 лет назад

Finally a great explanation! I followed this exactly and the flavor was perfect thanks!

@That1Guy 4 года назад

Ominously delicious :-)

@josugarces 6 лет назад

Great video! thanks for it, I will practice your recipe. about the grind size, is ti coars? and during the bloom, we have to wait around 45" because of CO2. this happen because the beans are roasted recently, so Would not it be better to have a roasted coffee long ago? I know no, but no why.

@dimasaw 6 лет назад

so you are pouring 500gr of water and aiming 2.45 brewing time, in the video shows that there is some water left in the dripper. Why can't you pour more than 500gr water than stop at 2.45?

@johandavid9774 6 лет назад

He forgot to remove the rinse water. lol.

@Wejdanwho 6 лет назад

Johan David maybe they have edited that out

@tmywu 6 лет назад

did you not know about the latest trend of leaving the rinse water? it's all about tasting the whole experience

@jitrnice84 5 лет назад

@@tmywu Well, why he said: You don´t want feel taste of paper filter?

@ximono 5 лет назад

Yea, removing the rinse water is so yesterday.

@cocojoonie 4 года назад

Cool people don’t remove filter water anymore

@demantis3299 5 лет назад

Whoever decided on the music needs some training... Nice instructions though...

@innumerable_meanings 6 лет назад

What's with all those high and dry grinds? That's not indicative of an even extraction at all. Removing the brew vessel before all the water has drawn through also negates brewing to a specific ratio.

@JayFunningham 6 лет назад

Jamie-Ahanu Binding with v60 there's usually a dark band of particles left behind even if very few of your regular grinds are, I find that happens no matter how precisely I avoid high and drys. As for leaving water in, I wonder if he measures so that he ends up with a YIELD of 500g rather than just a pour of 500, quite different since lots of water gets lost in the bed.

@innumerable_meanings 6 лет назад

Having fines sticking to the paper is fine and actually beneficial to the evenness of extraction (the fines don't have a chance to over extract or clog the filter). Having coarse grinds stuck to the walls of the filter is not ideal (they will be under extract). Having a flat coffee bed after all the brew water has drawn through is ideal. As for cutting a brew before it has finished, there is no way of measuring it and it's just wack and wrong.

@dan138zig 6 лет назад

when you know the brew has gone on too long, no choice but to remove the brewer lest the bitter part goes into the carafe!

@haroldlauhoyan 6 лет назад

grinds stuck on the side of the filter is actually a good sign that he did not pour water onto the surface of the filter as it will lead to water go straight into the vessel without having contact with the coffee

@robertdeull 5 лет назад

@@JayFunningham i thought the same about the yield, but the scale is tared with the v60 on the carafe. If it read 500 when he removed the v60, it would have accounted for the remaining water.

@MansAO-bv7ok Год назад

The music is haunting

@BearE9090 4 года назад

Great video, love the music

@KarandeepSinghK 4 года назад

Did you really need to have that music and black and white video? He's doing a pour-over, which is the most zen way of brewing coffee

@avaviolet7049 4 года назад

Well, that's different from how I brew the coffee. Will definitely try it.

@errrzarrr Год назад

So, for clarification: You first pour 1:2 rate of water (the blooming phase) and then the rest of water to complete the 1:15 rate? Or first 1:2 (the blooming phase) and additionally 1:15 of water?