No bro that’s outdated. Think about the distance from the bottom of the dripper to the op. If the distance is even your extraction is even .. that’s a done, if it’s flat it’s already not evenly extracted.
There’s more airflow along the edges of the origami which allows the water to drain faster! This gives us a brighter taste then compared to the v60 。 Also the small origami size is between a 01 and 02 v60 which makes it the ideal size to brew in (imo)
Great recipe! I was wondering how one might adjust the time/grind/grams for two cups of coffee? Do I double the amounts but keep brewing time the same? Thanks!
@@TALESCOFFEE thanks a lot! I just saw the video and it was very useful! I use a origami and your video was V60, I assume the same principals apply (perhaps a bit less stirring)?
@@TALESCOFFEE thanks! I just tried the recipe and it’s definitely better than my old approach of putting 500g of water through the origami. Although, the leftover on my pour over wasn’t as pasty as yours (still maintained the texture of the grinded beans). My water temperature was a bit lower, maybe that’s why? Or I just can’t pour as well haha, it’s only my third time ever doing pour over.
Hi, im really enjoying the past few videos! keep up the good work!! I have a question, i received some dark roasted coffee from my subscription coffee but i have trouble brewing dark roasted coffee using my V60. If i were to use your no bloom v60 technique for my dark roasted beans, is there anything i should change or just follow what u r doing using your technique?
Hey! Good question! If you're using a darker coffee try pouring slower. In this video I pour pretty slow already so I think the same pace is alright, but you should use a slightly lower water temperature. For darker coffees the gases released can be a bit difficult to control so I would drop the temperature to as low as 80 degrees, you don't want a huge mushroom cloud but a little controlled but dense bubbles! Let me know if this worked well for you!
@@TALESCOFFEE Do u grind finer or courser for darker coffee? and do u still aim for a 2min brew time using darker coffee? Thanks for answering my previous question, really appreciate it!
Ah the flush, this bean didn't need much of a flush but I did do one. I completely forgot to show the top down view of the flush, I cut it out by showing the side view for a second around the 3:51 mark you can see that there's no grinds on the side. Also because this recipe is actually a very very very slow pour you don't have floating grinds as much. You see I pressed everything down very slowly from the beginning. This is a lot easier to do if you pour extremely slowly and close to the coffee bed itself. With less agitation you don't need to "flush" but I did a quick one that day .. I just cut it out T_T
@@ManWhoSellsFish No problems! If you visit my store .. I might have a few extra :D otherwise you can ask any siphon lover they should have 1-2 extras :P
Hey Vincent! Been a fan of your no bloom technique! Been following it for weeks now and it's giving me some great tasting coffees considering I'm still new at pour-over. Though I'd love to tune it in. Would've love to see the timer as you brew as well. Out of curiosity's sake, what I did was timed you as you poured in the video. Noted when you'd start pouring in small circles about 10secs, to bigger circles at about 20secs, to reaching the edge of the circle at about 1.20 secs. Hahaha I'm not even sure that's correct. Does this even matter? Am I overthinking? Please let me know! Awesome vid!
Hey! Sorry jjust followed up on my replies but some of my replies weren't sending. We look to just simply push down all the darker floating grinds. This coffee just floats a lot easier so it took us a lot more time to press it all down. But if you pour super slowly you'll notice the grinds float up slower too and in larger amounts but the flavour is a bit more rich because of how slow you're pouring vs it's dripping speed. Pouring in a circle does matter, but what matters more is just understanding that you're looking to push down all the grinds with your pour before you stir! Thanks!
