I enjoyed the video. Thank you for sharing and I will be trying this. I also love your 4:6 method and trying to be real good with it; along with the Osmotic flow technique. Both of these are my favorite techniques.
This is not geeky at all. The problem is the many people who ignore the basics of brewing knowledge and think that they can work miracles just with expensive beans and equipment and by blindly repeating the recipes of certain experts.
i'm wondering if the difference in flow is from pouring the grounds from the same jar, any tapping/agitation will separate coarser grounds to the top of the jar, finer to the bottom, so the ratio of fines changes depending on which part of the jar it comes from
I would be curious to know the difference with the osmotic flow, as the taste and energy is totally different than both methods shown in this video, but I don't understand why
Very interesting topic but unfortunately this particular test is flawed. The biggest one is that you ground 30g then separated it in 2 x 15g. You can’t do that. Your grinder produces a hugely heterogeneous set of particules and those particules will settle differently in that jar. When you try to distribute this in your V60, there is no way the distribution of those particules are equal or even similar. You need to grind 15g and then separately another 15g. Also you need to do this for at least 3 coffees for the results to be meaningful. And, obviously, you need to do a blind taste at the end. I would also try to verify the claim by grinding finer and doing a single pour and compare that to the other 2 (same grind setting circular and center pours).
I don't think that was what he wanted to demonstrate. For that coffee and that grind and that temperature, one would taste better than the other, but it doesn't matter because your coffee and your grind and your temperature will be different. I think he was just showing that you have some control over the extraction so if you are getting a bit over extracted, this is another tool in your tool belt. Or, at least, that's how I interpreted what he was saying.
@@urouroniwa Well actually this is what I wanted to know. For this coffee which pouring tasted better? And he probably had in mind a certain TDS before he brewed the coffee. WHich of the 2 techniques comes nearer to the TDS he wanted?
