here's my attempt to write down the recipe for the first brew: 25g of beans (he mentions fine grind settings? wants to achieve strong but low-extraction (sourness + sweetness)) 100 degree Celsius water during the bloom phase, pour 100g of water while stirring continuously for 35 seconds top up to 150g, stir until 45 seconds (on the timer) covering it keeps the grounds moist? prevents the aromatics from escaping? at this point it's just the sourness, next part comes the sweetness at 1 min 30 secs, top up until 300g (i think?). stir gently, but not too much at 2 mins 10 secs he removes the filter and discards the rest ... it will then taste like fruit juice (according to him)
Wowwwwww. New technique for brewing coffee. However, can guess the taste. Long ago i was doing similar things like stiring coffee while i was doing hand brewing. After tasted that i gave up cuz was too bitter and sour. Anyway good to see a good performance.
don't give up. it can be because of many things like water, grind level of coarse, coffee beans origins. But usually if it's too bitter and sour you cook it too long, either put too much water of the beans are too fine. experiment it and enjoy it. Once you made a good coffee it worthed. But always keep in mind you need a good water and good coffee beans. if you don't have those two no matter how you make it won't taste that great.
