Thank you for not waving your hands all over the place. I’ve been watching too many coffee videos lately, and I’m gun shy about clicking on any video with a face in the thumbnail lol
I use Hoffman's method the most but have been trying a single pour method from Tales Coffee lately. I've been doing research on the osmotic flow method and found it works best with really dark roasted coffees and when you do the circular pour at the end to keep the circle to no larger than 1 inch in diameter and pour as close to the brew bed as possible to limit agitation.
I've been using the Tales Coffee single pour as my default. I really haven't experimented enough with different methods to make any definitive comparisons, but I enjoy the cups that I've brewed with it and the relative simplicity of the recipe and speed of the brew make it a very attractive option for me right after I wake up in the morning.
I struggled with a huge multitude of different complicated techniques for a while, never quite getting what I was after. I stumbled on this same Tales Coffee method as well and it is by far my favorite flavor-wise. Lots of body and not too bitter. Easy to do as well.
Fun video! To be sure, bed prep is still crucial even with swirls. You need to have the saturation get really deep as evenly as possible, so the divot is necessary. In addition, the swirl is necessary to get a full saturation. Also, good video! Those two you prefer will give low extractions, which is valid! But still quite low. This just shows to each their own!
Thanks for chiming in. I definitely agree with the saturation aspect but just wondering out loud that if a divot or well or whatever you want to call it actually aids in that full saturation when you swirl. Seems to me that a swirl would negate any effect a well or divot might do. But just kind of wondering out loud and think of end product taste differences. Yeah, I kind of figured that based on reading and other videos but didn’t want to dive into talking about extraction percentages and whatnot when I didn’t first hand test it. But like you said each have preferences in taste and doesn’t make one way or the other valid or invalid. Thanks for watching! Definitely have learned a ton from you!
The divot still matters loads. You're making the presumption that a swirl is efficient enough to affect all the grounds. I have shown in an IGTV that it really only effectively targets the top inch or so. So, the deeper the bed, the worse of an effect it has. The divot is crucial to saturate the bottom part, especially on a cone, before partial bypass or total bypass occurs. You can do multiple side by sides and should tell a difference as the readings are pretty massively different. And I feel it would've been beneficial to note the extraction differences instead of giving a sweeping conclusion, if that makes sense. Like, "I prefer lower extracted, higher TDS cups and these recipes give me that. Hoffmann, lance, etc, target people wanting higher extractions, etc." Just a suggestion for future videos to clarify before concluding, if that makes sense and is welcomed.
Watched the video, which only showed no divot but didn’t compare to what the bottom of the bed looks like with a divot (granted that wasn’t the point of that video. So I did some of the same tests and seems that effectively divot/no divot effects the bottom grounds the same. Now this isn’t taking into effects any readings or anything but the effective saturation of the bottom of the bed does seem similar. I’ll send you the video and would love to hear your thoughts. Seems that I’m at least Rao’s old v60 a stir would be most effective like he talks about. Would be curios why not just do that instead? Noted on the extraction comment. It would have made the video better.
As I said in the discord message, the amount of work to saturate the bottom grounds is lessened with a bloom. And it begins the saturation process earlier. Especially with a turbulent flow, pouring into the center of a divot immediately saturates the bottom of the cone. A swift swirl after targets the grounds against the walls. I guess I'm still confused at the confusion. Perhaps I'm not articulating it clearly.
Awesome video :D Finally a good comparison of so many V60 recipes as it can be really really confusing with so many existing. My method is kind of weird and is surprisingly similar to the April Recipe after watching this. I went from Kyle's recipe using coarsely ground coffee with the 5 recommended pours and then happened to see Sprometheus' Hario Switch recipe which used 4 pours so my recipe is actually very simple. I use 280ml for 18 grams of rather coarse coffee and do 4 equal pours, even for the bloom so: 70ml bloom, swirl and wait 45 seconds. 70ml pour, wait 45 seconds. 70ml pour, wait 45 seconds. 70ml pour, swirl and wait until it all drained down. It's one of the only recipe i've used that consistently give me a cup i can enjoy as my previous methods were sometimes complete failures for no reason and it was really frustrating. After tasting other brews at specialty coffee places however i'm a bit frustrated because their coffee is a lot clearer, more transparent, juicier and more flavorful than mine so i'm not sure what my issue is. They used an Origami dripper while i use a plastic V60 and i think my grinder just might not be on par with their machines so i guess i'll have to change it at some point too. Maybe my temperature is also out of whack since i use water straight from the boil as recommended by James but you mentionned that coarsely ground coffee recipes worked better with low temperature ones so i'll have to test that out. Waiting for your Coffee Grinder comparison video ♥️ your vids are amazingly well done and informative so thanks a lot. Congrats on the 500 subs :D
The V60 is my daily and my recipe is 25 grams at 21 to 23 clicks on my Chestnut C2 (light to medium roasted coffee that is as fresh as possible) with a 50 gram bloom. Then slow pour as to keep the bed level to 200 grams and when there is just barley any water left in the brewer I slowly bring it up to 420 grams in circles and finally give it a swirl... it makes a lovely cup for me!!
My favourite thing about the pulse pour methods is that they scale down better. The James Hoffman type methods need a significant bed as they rely more on the resistance of it. Recently I just basically do a bloom then pour in a way that keeps a relatively shallow level of water above the bed, probably adding about 20g at a time. Seems to work ok. I think one issue with recipes, kind of like bread recipes is that every coffee is a bit different so saying wait 30s for x to me doesn’t make much sense as say, wait till the water is level with the coffee, or something like that
Yep, I would agree with you on that especially with regards to recipes. They can be good guidance but learning some of the theory behind what you do can go a long way than just following a strict recipe
Nice content. My to-go recipe now is 4:6, since it gives good flavor clarity and body. April method is good but a little lack of body sometime. 2nd choice is between Matt perger or Lance. I normally work with 15g and Nordic light roast
Great video, I really enjoyed it. Packed information which is learned easily and understandable. The only criticism I have is that the cuts are too harsh and aprupt for my taste. Keep up the good work!
Since I’ve found Lance’s video with the double blooming, I’ve managed to get a better and fuller extraction across the whole range, with a more balanced result in the final cup. After 60 days, and about 240 pours: My go-to is now 20g of coffee, medium towards fine (dial it in with each bean!), 340g water at 98°C for nordic light roasts, in a plastic V60-02. (You’ll get about 300g of coffee, as ~40g will remain in the grounds.) For filters, I’ve used the bleached Japanese Hario (EU/Dutch version was way too slooow), Cafec T92, and even TimeMore, with equally decent results. Four pours: 50g+50g+120g+120g once every 30sec, agitate / swirl well after each pour. Focus on the taste, more than on the total draw down time. Anything between 2:30 - 5:00 can be good, depending on the coffee, the filter, water temp, roast date, air humidity (clumping), your grind size, and your own taste, of course. Use a decent grinder for a nice even grind, without too many fines choking your filter. Rest your coffee for 1-2 weeks after roast date, before brewing. Experiment!
Really enjoyed your video! I only use a v60 to do pour overs so this is a great resource for me to experiment with different recipes. As for the osmotic flow, I recently watched a video from CafeC in Japan and the grind size of the coffee grinds looked very coarse, almost the size of cacao nibs. Plus there was a distinct "bubble" in which the barista kept the shape and size consistent throughout the brew. Not sure if you were able to check out that video as I think the Coffee Chroniclers' pour looked a bit different. I've recently heard about osmotic flow and the CafeC vid was the first one I found.
Thanks! Yeah, I have definitely seen other ways of doing osmotic flow online. I am thinking about doing some more research in it. Since this video was more based on popularity of v60 recipes and not osmotic itself I decided to leave that all out. Thanks for the comment!
Cool - interesting take. There’s a couple of these I haven’t tried yet. My daily is a slight variation on the Hoffmann, but I often use the 4:6 (generally I’ll try both with a given coffee and find that one or other will tend to work best with that coffee).
Your video ideas and podcast are well-made. I am a lifetime tea drinker coming into coffee for the last 6 months (55 years of tea drinking BTW). By the time I get a coffee method I like, I am on to a different bag. Each coffee bag seems to need a different method. When I make coffee in the morning I am the least awake. It seems like a crape shoot that I get the coffee right. I bought a kettle with 5 temperature presets. 170, 180, 195, 205, Boiling. Right as th I am using a bag of Peet's Coffee Big Bang, medium roast. It seems that the big companies tend to roast their coffee more than the small companies. I am using a medium roast. BTW I drink my coffee with milk. Any suggestions?
Great video. Great content. I'm really enjoying this channel so much. I'm currently using Matteo D'ottavio variation of the Kasuya Method with excellent results. Matteo proposes a 1:16.66 ratio instead of the Kasuya's 1:15 and has two dedicated videos on his channel in which he explains in great detail how to get the best sweetness out of a V60 recipe. Another interesting and absolutely great methods I'm using and loving are the ones from Vince at Tales Coffee Vince is an innovator and he has developed two of the simplest and yet most effective methods for V60 based on single pouring and stirring. One is called the NO Bloom method and the other one is called the "Cold Bloom" method which is amazing when you try to avoid any dark, ashy flavors and enhance the sweetness the easy way! I've tried both methods and must say these are my go-to recipes for low caffeine, full flavored cups. Hope you can take a look at these methods and share your thoughts. Cheers!
I would think the April or 4:6 with less agitation and swirling would be more effective but I could be wrong. I would try both styles out and compare to see which works best for your taste
For the 4:6 method does letting the draw down complete after each pour mean the filter stops dripping or do you just wait for the top of the bed to be free of water?
Mine is the "Dumping method". 😜 As I pour the water I mix it with coffee with a spoon, fill it to the top and let it draw down. Simple. No BS. According to science, not RU-vidrs or "Baristas" the biggest factor affecting the taste is the shape of the filter. Flat Vs conical vs semi-conical. You can check the article in the Journal of food science.: Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee Another conclusion is that "while big differences in grind size are noticeable, small differences are essentially indiscernible in the cup. Roast level of course was found to have a significant effect." All things being equal, if you want to change your pour over, change the type of filter. The other theories are unfounded and because there's the human element, even using the same method the end result will vary (or will not be done properly every time {whatever properly means}) but, as we know by now, not a lot, it's basically indiscernible this variance. Get the coffee you like, grind it the way you like in a functional coarseness (not to coarse that it doesn't extracts properly, not to fine that it stalls), add boiling water or near boiling water, mix it with coffee the way you like. I use a spoon, no "blooming", filll it up and let the percolation do its job. Lastly enjoy, and save that extra time to pet your dog and kiss your children.
@@loreo1235 I can provide fact based peer reviewed published scientific data for my assertion. I include the published bibliographic reference. Now show me what you can present other than some keyboard "RAMBOing". I'll gladly read any scientific data that you can provide.
@@Poraqui lol Well, you can come to my place and we'll invite some people as our "control group". Then, with the same beans, water and grindsize (but not that it matters right ;)?) you'll make a coffee with your real sciency sounding "dumping method" and i will just make two pour overs using actual recipes. Everybody is then able to taste and tell the difference - if there is any, lol! Also, if you want real coffee science, because you're obviously something of a scientist yourself, than enjoy reading the coffeeadastra-blog. Have a good weekend, MR. I-Understand-Coffee-Like-No-One-Else-Ever-Did
@@loreo1235 Number one, you're already knowing the experiment result without even making it. That's why you're ready do believe anything that you see in RU-vid. You don't know the first thing about science it seems. Number two, you need to learn how to read because I never said that grind size doesn't matter. In fact I've made sure to put that part in the bit that I've copied from the article. And as I stated and as featured in the article, all things being equal (let me explain to you what this means: same beans, same weight, same coffe to water ratio same grind size and brew time if you're so keen on this aspect) the shape of the filter is the major driver of the final flavour profile. Also, you need to understand what sarcasm is, but I guess it just wasn't noted in the your recipe for you to get it. Finally, i know the blog but... a sciency blog is not the same as a peer reviewed paper. Jesus the cluelessness.
Comes down to what taste profile you want: Clarity and brightness - Metal Sweetness - Plastic I find ceramic the best overall from a taste profile perspective.
Yeah all his links are broken...I think he stopped doing this...which I hope I'm wrong and he just created a different channel because he is good. But yeah I was trying to look at his website and 404...
I’ve been using Hoffman’s the most in my V60, but I usually brew 300 ml at a time, so I’m gonna try April’s out. I’ve used the 4:6 method a few times lately, but i want to try something new. I agree with you completely on the osmotic flow method, wasn’t impressed with it. I use a ceramic 01 v60, should I try the larger 02?
