Understand THIS and you’ll be able to brew ANY coffee! 

Appreciate all your coffee explorations, great work!

@@error.418 awww thank youuu!

Awww thank you!!

Aww thank you for this comment! I think a lot of the recipes out there are just recipes. More importantly is the thoughts behind the methods. I've been pretty bad at making videos that are interesting enough to listen through. So .. my bad :D I tried before but I got the courage to create another theory video kek. You're welcome on the cold bloom! You can/should try to use frozen beans with hot water instead and use the freezer as the alternative to cold water ^^

Aww thank you! :3

Aww thank you Gabriel! Always extremely appreciate your support ~ if you do pourovers even with flat bottoms or anything it should help!

Awww thank you! Yeah let me know if you have questions feel free to ask me here or send me dm on Instagram with pictures!! 🙌🏼

Awww thank you! Been busy these lasT few weeks so I’ll be back shortly! Thank you for your kind words 🙏🏼

Awwww thank you so much for this! AHAHAHA I’ve heard a lot of people tell me they get chopsticks because of me 😅 . YEAH RIGHT THAT FILTER NEVER FIT AHAHAHA it bothered me so much >.< . Glad everything made sense! Thank you for the support 🙌🏼🙌🏼🙌🏼

Hope you’re liking this!!!

@@TALESCOFFEE i am. I dolove the one pour method, modified it to my own i do the stir earlier, set the beans proper. then continue to p our after then let drain and filter to the end.

Awww T___T this was so kind of you. You’re welcome! Glad you guys enjoyed this video! 🙌🏼

Aww thank you, and you're welcome!

HAHAHAHAHA, it took me a while but I got it (slow slow day) You are welcome! Thank you for watching too! I'm glad you like the stall the fall idea, it definitely is just easy and I think tastes great heeeheheee

Aww thank you! You're welcome!

OOOO okay, so the next video (I film tonight and should be out tomorrow) will be on how to pour. The movement is a big deal with pushing the grinds down. The darker floating grinds all need to be pushed down when you brew. That's the only way to know the coffee is extracted. Floating grinds = unsaturated coffees (imo) You can use more movement for sure to fix it, if you can't fix it with more movement then your grind size is too coarse and should go finer!

@@TALESCOFFEE heck yea thank you Vincent 🙏🏽 look forward to the next one man

Oh, is medium fine 5-750? Oops, I call 350-400 medium fine T__T I still think grind size is easier to stick to constant. For veterans/pros it's easier for them to judge. Most people though I think it's best to stick to the same grind size. CO2 could matter more in espresso .. but it doesn't really change the rate at which the beans absorb water. Not that I noticed at least. Maybe it's cause I only do single pours though

So much misinformation. I am outta here.

​@@seansweet4883 How is it misinforming though .. like I don't have a standard for the microns which is my mistake. I've been told otherwise for grind sizes that it could be fine or medium fine hence why I float around them. I get how grind consistency is based on grinds having better grind particle distribution. Generally though finer grinds are more consistent which is also a proven fact from Mahlkonig. CO2 is freshness, which prevents the water from extracting the flavours as quickly. I'd rather you change your pour technique to match how the gases are given off. The reason you have to change your grind size for espresso is because you don't have the ability to change as much like the pour. If you use a high variable espresso machine, you could change the profile instead (I have a decent espresso which most people don't so it's not viable to talk about it). The theory is correct too. It isn't misinformation, it's just a view, and I can explain my views too. So .. do let me know where I am wrong. The grind consistency proof was during a world championship too. He also showed grinding frozen beans is more consistent.

pour slowly in a small circle in the center gor your extraction pours

This actually isn't a bad idea. For coarser grinds you want to use more pours because the first drip will be weaker. The reason you get bigger bubbles is cause there's more CO2 in each particle because there's more gases trapped. The reason I always suggest the single pour is because it's a lot more evenly extracted. By the 2nd pour you are already extracting more from just the top of the bed as opposed to the bottom. If you have a crater it just shows you haven't used enough agitation to extract all the flavours. I will be filming a video tonight on this so don't worry. It'll be out tomorrow. About 26-28 hours from this comment! Hope it helps and let me know there if you need more suggestions!

I also brew on first days actually, I don’t notice a huge gap in flavours if I control the gases differently actually. This whole 1-6 day off has thing is just a scam sometimes. If you are doing darker roasts like American medium. So if you hit 2 crack but you can pour extra slow in the beginning. I’ll talk more about this in the next video!

Also, I really appreciate the comment ☺️

OHHH this is from Timemore!! It's one of the Timemore kettles, this one's the smallest one (300ml not recommended for most people) I personally love it but I recommend the size up which is the 600mL. Though I also like their youth kettle for it's looks. Haven't held one before, personally not the biggest fan of those handles but the wood looks great :P

awwww THANK YOUUU!

@@TALESCOFFEE anytime I can improve my skills or try a different way is always awesome

@@mikecoffee100 hehehehe, just food for thought right. I feel nobody really talks about this kinda stuff >.>

@@mikecoffee100 :D Yessss! Never stopping the ideas too :P

I do around 90 degrees myself!

In theory yes, but the gases given off now and when a bloom was invented are different. We use lighter roasts now, times have changed the gases given off aren’t even enough to justify using a bloom. What happens is coffee starts sticking to each other with a bloom, and it causes the water to struggle to get into the middle of the grounds. Obviously if you use larger grind sizes yeah, but the inconsistency ruins the even extraction and it takes too long to get to the middles. So as much as a bloom helps you fix the gas issue, it’s also lowering your extraction rate because of what else it adds to the pour. Though with super gassy coffees a bloom definitely is a good choice.

@@TALESCOFFEE thanks for that explanation, very helpful

Hello! Yes! The drinking temperature ah yes. That we don’t really have a solution. But for me I only do single pours. I do believe blooming is unnecessary, our brew times are very short and I have one of the highest extraction rates of any brew techniques .. so it’s strong and fast .. which solves a lot of the heat loss. When you have clogged filters and spend 3-4 minutes waiting yes. But my brews are around 1:45-2:00 so the temp loss isn’t as bad as you think ^^

As for temp drop I’d assume it’s like roasting. No matter what I preheat my roaster to or how high my gas is cranked up to .. if I drop the same volume of beans in the roaster always drops almost to the same temperature .. so yeah .. but the amount of gas released is very obvious from the different temps. It also follows differently sk your brew time is adjusted heavily yes ^^

@@TALESCOFFEE Not really talking about drinking temperature. Of course there, a cool-off is necessary to appreciate the flavours in the coffee. No, I am strictly talking about brew-temperature.

@@johnchardine1886 Ohh yeah, that is unavoidable. It's true working with boiling water you hit the bed at a lower temp already. You can help mitigate a bit by pouring from closer but once it hits it could drop quite a bit for sure. I just think the initial temperature that comes in contact with the beans causes the particles to change differently based on temp (probably due to extraction being higher and faster at higher temps) That and sometimes a higher temperature can bring out darker flavours that might be undesirable, the rate at which the gases come out could be hard to control as well so it would be a little bit difficult to say .. but given what you said originally it would seem smaller brews would want a higher water temp and larger ones could go with a lower one because more mass to bring up the average temp!

Sorry will be fixed for next one!

Oh am I pointing too much? Oooof I never noticed thanks for that. Are you finding I'm speakign too quickly? Hmm I was always wondering about it too, I was just trying a faster form of speaking. Thank you!