Top 5 Reasons your Pour Over Coffee SUCKS 

Thank you very much! Good luck with your brewing, if you have any questions just leave a comment in any of the videos. We'll do our best to answer as much as we can!

Thank you!!!

You’re welcome! Glad it helps!

Thank you geno!

You’re welcome!

Thank you, most helpful tip I have read recently. Setting up all the coffee making requirements is so expensive, especially when you might only be having 2 to 3 cups a day. Even though it would be absolutely wonderful to have the gooseneck kettle, expensive grinder etc., it is out of reach for many, particularly all at once. I will try your technique.

Thank you!

Hey that's good to notice! I think if you go to the outside too early the coffee under won't be wet evenly either. Starting in the middle allows me to lift the coffee bed into almost like "layers" and you wait for the darker grinds (unsaturated) ones to float to the top that's why I stay more in the middle so that the darker grains are "pushed" to the wall and then I flush them down with a flush pour! Hope that helps explain my thoughts a little more!

oh for sure water is an important factor. definitely slip my mind because we use tap water here and its relatively soft (we are based out of Vancouver, BC). As for the kettle point. We teach the single pour technique and a gooseneck kettle gives you the control to pull it off. If you pulse pouring, it is absolutely do-able.

On the other hand, I have high tds(for a freshwater aquarium) tap water. I filter to remove chloramine, but the end result is alkaline water, ph 8.4+, over 300ppm GH. It makes far better tasting coffee than low tds ro water at (6.5-7.0 pH and almost no GH) in my tests. Perhaps this would change if the KH was high, or the TDS was even higher. So my water is soft(0 carbonates) but it's high tds, high GH, and high pH because the city uses high pH to turn wild ammonia in the water into Chloramine. I could talk water for a few more hours....

You're very welcome! Oh! People generally enjoy stronger acidity when they're looking for a fruity coffee. There's nothing wrong with having more water with it, I didn't mean it that way. The fruity flavours most certainly come out when there's more water, but I personally think it's a bit more fun drinking a stronger fruitier coffee. It just becomes more and more juicy (in my opinion). Also fruitier coffees tend to sink quickly, so brewing a 1:12 and doing a bypass I think makes a clearer juicier cup!

So, blooming is to help with gases slow down the water from extracting flavours. That's the theory behind it, though I think most of the flavours are extracted in the first 45 seconds and the blooming phase is in the first 45 seconds. My thoughts is to extract all the flavours at this short time. However, a slow pour restricts the amount of gases being released during the contact phase. So instead of having to push through a lot of gases, we are slowly absorbing all the flavours. That's what I feel, ahahah.

Alright, I think I'm getting your point. The two radically different approaches, but for to same goal of preventing the foam from disrupting the waterflow too much. Do you have any variations of your pour depending on the roast level? Particularly with the lighter roasts that may be kind of reluctant to extract well?

Sorry, totally missed this comment. Yeah he has a great pouring method, I definitely looked into this method before and have tried it out myself. It works really well on slightly darker coffees! I think for a slightly lighter roast it still works well but it may stretch the time depending on his grind sizes!

Ooof, I am close to that speed as well. Though I generally start extremely slowly like under 5-6ml/s just to slow down the first drip. Because I do a single pour I much prefer to use a medium fine grind!

@@TALESCOFFEE I have the 1Zpresso K-Plus. For your single pour method, what setting should I be using? Thanks for the great content!

Say no more, I will be doing one this week on selecting beans. Aiming to do another tips video for next week then!

Hey Rolando! If you are looking for larger batches it maybe better to do a bypass. 2 cups of water is around 450g of coffee brewed out. Meaning you would want to be doing like 500g pour. Which in my opinion is quite a large cup of coffee. We generally suggest doing one cup at a time. If you do want to do a larger batch try the bypass method. You can try doing a 30g coffee to 360g of water during the pour and then adding 90g of water directly into what has been brewed out. So it's 360g+90g water. Your timing will still be a little bit longer and because there's a higher density for coffee bed you need to pour much faster. Aside from the bypass, after you moisten all the grinds at the top try pouring down the middle as quickly as possible for speed. Hopefully this helps!

@@TALESCOFFEE thnks but if you pick what will be pick v60 or origami how will be the grind for this methods and last you know about the brand timemore you recomend?

@@rolandocalderonguerra2346 I would use the same grind size for both, I always use the same grindsize, generally on the finer side. I have used a few Timemore grinders myself, the nano is the one I think that is easiest to use!

@@TALESCOFFEE first thnks like always to answer my questions and give us tips i have a question the problem is buy products in the brand timemore like a v60 in that brand a flass pot or jar of 600ml in timemore and c2 grinder timemore for that my question are this first what you thing about brand timemore is good or bad ? second how can get in v60 more sweet coffe what will be the ratio? more coffe and same water or how please im learning methods and this is awesone third i buy the timemore crystal eye/( is plastic) if you have that product can show us how use correctly and las please i have a moka pot in brand bialetti is of aluminium the brand tell me the only form to clean is with water is that correct or how can i clean all this please?and thnks like always for all your are the best my friend

@@rolandocalderonguerra2346 Hey! You're welcome. For the Timemore, I've always liked their products myself. I really love their hand grinders, just the efficiency and power transfer is great in them. They all function off the same power transfer so it's all smooth and functional. Get any of them depending on your favourite design and size. For sweetness, just try to do a 1:14 ratio. That and 1:13 are my favourite ratios to use. The crystal eye is pretty much the same as the Hario v60, if you already have a v60 there is no need to get the crystal eye unless you like the look of the crystal eye. The recommended brewing process will be the same. I have plastic version of it myself (gifted to me) For cleaning, I would just boil water. Coffee doesn't really get dirty, there maybe some stains but that would be normal for coffee since coffee has a lot of oils. To remove oils you generally use detergent, but if you don't wash it out well you will end up having a bit of detergent flavour in your coffees. If you REALLY wanted to use something to clean it, you can try using some baking soda and rubbing the inside with it and the boiling the water with some baking soda. Honestly not really necessary. Just a rinse is enough. You're very welcome ^.^ as always, I hope this helped!

So for the coffee speed it's just because I do a single pour. Blooming causes the coffees to drip longer, if you watch our no bloom video it might help give you a better understanding of how we achieve speed and why we aim for a shorter time!

Umm the ratio is just based on how much water and how many beans you use. The general recipe people use is 1:15 and it’s what we recommend to. We tend to brew around 20g at a time. As for the gas one if it’s a stove top they tend to do that if you fill the kettle too much. Once I boils you should take it off anyways. We use the Hario buono which is a stovetop. The origami drippers are $52CAD on the website and the filter papers are 11 a pack I think? We are sold out in many colours after Christmas holidays :( sorry we’ll restock soooon!

@@TALESCOFFEE thanks! Whats 1:15 ratio into liters and grams?

Hey! Sorry fkr the delayed reply been ultra busy! It sounds like your grinds are draining a bit too quickly, maybe a slower pour or a higher agitation pour would help? Also are you using darker grinds? That may require a higher agitation pour!

@@TALESCOFFEEthanks for the reply. 😊i have tried with both dark roast and light roast, the result still the same. However, i tested pouring on the same wet coffee bed the second time and do the same stirr, i managed to get the nice bun shape. 🤔 i wonder why is it like tat.....

Hmm it’s probably your grind sizes being a bit coarse. So if yoh run coarser sizes you can do a bloom it’ll help you get the agitation yoh need to sink the grinds. The dome or the bun as you call it (cute) is from stirring when the grinds are/have submerged!

@@TALESCOFFEE thanks for the reply, i am using 1zepresso kpro hand grinder, the finest i tried is #7. Is that fine enough? Do i have to go finer to #6 or 6.5?

Many days passed....i have tried a few more time, still can't get the nice bun shaped coffee bed😅....but the coffee still taste delicious! Even with the over one month old medium roast, it still taste sweet and satisfying with your method. 😊 thanks

Aww that is unfortunate to hear. You can always order coffee beans from us if you can't find anything closer. Let me look up a few places right now for you to get specialty coffee beans from!

I’ll do a video explaining under extraction. Acidity will come no matter what it’s about balancing the extraction timing and rates :3

We personally really enjoy tighter ratios for our coffees these days. The depth and the richness of the fruits comes out best for me around the 1:13 mark! More water and you start to dilute the acidity, the "juicy" mouth feel really peaks at around the 1:13! Hope that helps!

@@TALESCOFFEE Thanks a lot!

@@nasonwise2904 You're welcome! Glad we could help ~

If it's more of a chocolatey flavour profile you will want to use more agitation in the brew. Generally if it's like a rich chocolate I think it's going to be a little on the darker side. So you'll want to use more movement. Just make sure to see the grounds all sink and have nothing along the walls of the dripper. Send me a picture if you have questions ^^

I set the Chestnut C3 grinder to 10 clicks like you did, however the finish looks a little muddy. If it’s a bit on the muddy side is that ok? Also the beans look medium roast. Definitely not a dark roast. Do you recommend 91 Celsius?

Also how do we send pics?

@@ccwstraightshooter9761 if it's a bit muddy you can try pouring with a little less agitation to fix this issue! 91 is fine for sure!

@@ccwstraightshooter9761 on instagram! :)

A regular kettles pour speed is just a dump, if you want to maximize coffee flavours it would be BEST to get a gooseneck. That’s just our suggestion. I’m sure you can make a decent cup with a normal kettle but you’d get better results in a chemex where cup sizes are larger and your margin of error can be larger

@@TALESCOFFEE I mean I have Brewsita, and Fellow kettle and some collections of gooseneck kettles but are they whole better than regular kettle not so much. Let's say with gooseneck you could put 100 percent of effort to get 80- 90 percent of great coffee with pour over style. regular kettle could also reach there with 85 percent no problem. Most important aspect of pourover is a scale. You could control through amount of water that you are flowing into coffee bed and complete view on total water to coffee ratio and time. Investing on a scale would be better advice than getting a gooseneck kettle. You said chemex as example. Chemex has very thick paper taste even after rincing water though and I could taste bit of paper in water. It is fundamentally slow coffee making process due to lack of ribs on dripper side of Chemex. It is very beautiful and yet bit lame coffee carafe.

@@thelastgenconsolegamer696 Ah I do agree with the scale part to some degree. I personally think the kettle is a bit more important. I do think the difference from gooseneck to like a triangle spout kettle is quite big though. Just flow rate and control for me makes the difference (imo)

​@@TALESCOFFEE If it is solely dependant on Japanese style of spiral or dot method, I do agree that gooseneck is certainly a lot better than regular kettle. But I think pourover which I love nowadays you don't need gooseneck kettle. Entire point of pourover is not to disturb coffee bed so that people can have clean coffee.

Meh lol. Develop stronger wrists….a regular kettle works great. If your gun hand is weak, transfer to a metal steaming pitcher.

Yups! It’s just the ratio between coffee beans and water!

You’re welcome! Yups! Kettles are like extremely important in my perspective ~ control over water flow isn’t emphasized enough.

I found the answer: sour! fellowproducts.com/blogs/learn/what-s-a-coffee-bloom#:~:text=Hot%20water%20in%20particular%20causes,water%20away%20from%20the%20grounds.

Hey! Sorry, have been extremely busy with the holidays! Happy holidays btw! Blooming causes the beans to sink, thus causing a longer and slower draw time. Pouring it all at once but extremely slowly at the beginning gives a longer first drip but a richer deeper texture. Also pouring fast at the beginning causes a thinner coffee. The acidity in the beginning is much more noticible, if you allow more water to pass through the most acidic stages your balance in there isn't quite the same. It makes it has a thinner feel which brings out more acidity. Acidity is drowned out with strength and having a bit more water. Also there's more acidity after a 2:00 draw. That acidity I notice is more on the lemony side, and has a thin papery taste to it. So I generally do not brew longer then 2 minutes. Since there's a less desirable acidity that starts to extract out of the coffees!

@@TALESCOFFEE thank you!! I've updated my pourover to include bloom.

Check my new video on extraction then. In general finer grinds clog less. This remains true for metal filters too. It sounds counter intuitive but the coarser you grind the more fines you have. If you don’t believe me go try it yourself then come back.

@@TALESCOFFEE I have a kruve sifter, I've done extensive testing myself. With lower end grinders though grinding fine will lead to mote astringency in the cup, as well as clogging

I mean .. I brew with a single pour there’s no issues with clogging at all for me. Maybe we pour differently but obviously when you’re using as fine as like espresso yes, but I have never had issues with clogging on medium fine. Like just above Turkish. Also extraction wise my new video is talking about when the best flavours are extracted vs what is extracted. Having a high extraction doesn’t mean tasty. You could have a 25% extraction and it could still taste bad. Many aeropress recipes are only high extraction with bypass. The question lies in what is being extracted and when

Yeah! Good on you to support local ~ so the issue is probably because you had them ground up. Generally you lose a lot of the darker and richer flavours when you grind them. It leaves you with a thinner texture and a lighter flavour unfortunately. This is why we suggest grinding fresh, it’s not necessary but it definitely does help ^^

Agreed with 1 for sure. For the second one I also agree but the differences for most people between the 5-35 days is not very noticeable. That's just why I didn't mention this on the top 5 reasons here. Most people do finish their bag of coffee within like 30 days after roast and some people do elongate it by freezing it (surprisingly I think ti does work)

@@TALESCOFFEE Also, if you have these two items right, you really do not need exact brewing technique as you have suggested. Full immersion (e.g., French Press) and filtering makes for a great cup of coffee. Coffee consists of coffee and water, after all.

I definitely enjoy full immersion coffees too. I actually just showed a method to brew coffee without any filters on my IG. It’s like a full immersion itself, but yeah this was just a suggestion for pourovers. Title is kinda just for SEO. Kek.

So far I'm not convinced. I've done pourover with 2 medium beans and 3 medium dark beans. Honestly, it's the best dark coffee I've ever made. It's the medium beans I'm trying to figure out still.

@@-8_8- Dark roasts are more forgiving, yeah, although just aren't as interesting (for me). They all kinda taste the same since they're mostly just roast notes at that point and no bean notes. The rewards from lighter roasts are worth the effort.

I keep beans air-tight sealed in the freezer, but still grind fresh at the moment I want to brew. Grinding fresh just tastes so significantly better and takes very little time. Frozen beans grind more easily and you don't need to wait to brew them, they don't need to "thaw." My current favorite roaster, George Howell, recommends this. Although first freeze isn't until a handful of days after fresh roast as you still want to give the beans some proper rest time before locking them in when you freeze them. I still wouldn't recommend keeping them around for much more than a month, though, but that's my preference (drink your beans!)

1:12 and 1:15 are ratios from coffee beans to water ratios!

Yups it is for sure!

We LOVE the smell of coffee. Though ... the issue with it is when you're driving like 50 bags of coffee and your car starts to smell of coffee. The problem then becomes that it smells so good you want to sleep. So driving and delivering coffees is actually hard for me .. AHAHAHAHA

Thank you ❤️

Sourness is from acidity. Acidity just means well extracted flavours. Contrary to what people think there isn’t under extraction unless the coffee isn’t fully extracted. You don’t just not get acidity but sourness from “under extraction”. Under extraction is a term for the whole coffee extracted too quickly and not being exposed to water quick enough. The most soluble component is caffeine which is attached to a lot of acidic components. When you don’t extract enough flavour from the rest of the coffee it’s under extracted so you taste the acidity more predominately. Sourness is from extracting less desirable flavours which come at the end. Those are quinic acid which also becomes more acidic over time. Sourness is a dislikable flavour instead. Hope this helps clarify the differences.

ahaha we definitely are enjoying our espresso's recently!

Yessss! We have been working on the sound issues for the newer videos >.< we got some dampeners for the vids!

Man be spitting facts!

Well .. that wouldn't be the case right. Ahahaha. The eye dropper can be used to remove unwanted chaff. Pouring slowly is very much necessary for a good cup of coffee in the beginning. A steady stream is what allows the coffee to consistently stay in the slurry in a specific state.

A growing tuber bro, one milestone at a time. We got a mic recently? It’s better now?

@@TALESCOFFEE You're on your way then. Best of luck.

Hey! I did a video on gooseneck kettles themselves. This was just a quick and short video for what we think people should look at if they think their coffees aren't very good. So if you want more "research" please watch there :)

Clever dripper is easier and less mess than a french press. They're both simple immersion methods, but the Clever is way less hassle and less clean up, check one out some time! On another note, pour over isn't just a trendy thing. It's an old way to make coffee, popularized by Melitta Bentz in 1908 when she invented the coffee filter. For lighter roasts, it's an excellent way to achieve every bit of interesting flavor you can from the beans. It takes time to learn how to do it right, but once you've got it, it will be faster than Clever or french press, so your complaints about time make little sense. It sounds more like you tried something difficult in less than ideal conditions (a hotel room?) and then gave up easily. I hope you give it another try one day, best of luck on your coffee journey.