V-60 Voodoo 

Bienvenue mes enfants! I've been disobedient again, revising those busted old V-60 recipes everyone copies from everyone else. I've stripped out the Third Wave rituals to highlight the genuine elements of pour-over perfection, which led me to a better technique and fresh insights into the right gear as well. Enjoy!

While I do really like the ethos of dispelling all of the pseudo-science in a lot of pourover brewing recommendations / theory (god there's so much), I did have some questions/thoughts about some of the things you said in this video - I sincerely apologise for the length in advance 😆 I'll go in mostly chronological order: - "There's nothing magical about 1:16": While I agree that there's no sense in just always defaulting to the same ratio for every pourover, I do think it's a good idea to mention that your ratio is definitely going to have an impact on the mechanics of your pourover - you're not going to get something tasty out of a 1:4 ratio without some serious agitation, really high temperatures (and steady), and a somehow very long contact time, and even then I'm not convinced it's going to happen in a standard V60 or other pourover dripper without modification. My own experiments are of course anecdotal, but what isn't is the relationship between TDS/extraction, and ratio. With that in case, in terms of what people usually prefer, I do usually advocate starting from 1:15 - 1:17 and adjusting (possibly outside this range) to taste, but also to make sure the mechanics of the recipe / brewing method you're using actually make brewing good coffee possible. For example, with a Tricolate brewer, you get some really interesting (and imo, tasty!) results at really high ratios - think 1:20 - 1:22 - because of the lack of bypass. Mechanics matter! - "A scale is just a distraction": This one I vehemently oppose - using a scale, you can ensure that you use the exact same amount of water for every brew and (at least roughly) same amount of water in every pour. I know you make a point of weighing everything before the brew begins, but some of that water is going to evaporate out of your kettle as you brew, and there's no real understanding of what a "sensible amount of water" is. With experience you'd get better at guess-timating how much water for each pour, but before this experience is accrued, you could very easily over/under pour one of the pours enough to influence the mechanics of your brew, and just using a scale to match up each pour weight will lend itself to more consistent brews and far easier dialling in of grind size. A good experiment (imo a fun one! very eye-opening) is to decant the liquid in your server/carafe/cup after each pour into a different cup, and taste the results. In any case, a scale is really not a distraction and is very useful in increasing consistency - just as timing your brews and making sure you always pour at fixed intervals would help. Of course you advocate for this method to only be a starting point, but I think it's hard to really evaluate a method if it has inconsistency built-in - I'll touch on this later. - Temperature: you advocate for choosing a water temperature which gets you a fixed slurry temperature, which I like the idea of, however you use a kettle which sits without being temperature controlled. There are two scenarios: 1) This doesn't actually matter when it comes to maintaining the target slurry temperature - in this case, everyone with temperature controlled kettles should instead leave their kettles off their bases. 2) This does matter - the slurry temperature later on will be lower in accordance with the drop in temperature of the water in the kettle. In this case temperature controlled kettles are favoured, and indeed this is what I suspect, though I have not tested this myself. Have you? Would love to hear about it! - Agitation: at least as you've outlined, this method has decidedly inconsistent agitation. It's nigh on impossible to impart a fixed amount of agitation brew to brew in the way outlined in the video, and especially with a spoon. Fixing contact time and temperature (and the obvious, ie: how much water, how much coffee, method, brewer etc) will not fix extraction if you vary the agitation, so it becomes important to try and have some consistency if you want consistent brews, which in turn will help you adjust your recipe and other brewing variables to taste. Even some guidance with how long to stir for would help, but this isn't given in the video. A simple experiment that will illustrate this (that I'm guessing you've already done) is to brew a V60 with whichever method you like twice - no agitation the first time and increased agitation the second. Even the stream of water being poured into the slurry will impart some agitation to the brew, and so pour height, flow rate and once again the weight of each pour come into play, so adding more inconsistency by a blanket "just keep agitating" recommendation seems against progress to me, like it'd make it harder to tweak and dial in. Do you not find this / agree? - Percolation: a number of times in this video you talk about percolation being the wrong thing to strive for, and present this method as "just paper-filtered immersion" - this just isn't true? Percolation (in pourover coffee brewing) refers to the process of the water poured in moving through the porous medium which is of course the coffee bed, and picking up solubles. This is always going to happen in a brewer like this - some immersion style extraction is happening too sure, but to say there is no percolation is to say there is no fluid moving through the coffee bed at all, which of course is happening in the video and in any V60 / pourover brew (you could come up with a pathological example, say a Hario Switch brew with the stopper engaged so you just get immersion, and then you just dump all the liquid out, but no ones doing that day in day out haha). I understand the longer percolation brews where minimal agitation a relatively full cone is used is what you're trying to stand against, and I really like the idea of using fresh solvent (water) frequently as opposed to a single pour for example (I myself use a bloom + 4 pours), but this doesn't mean percolation just isn't happening 🤣 - Fines migration: you don't talk *that* much about fines migration/management in the video, is there a reason why? I know you say to not dislodge fines from the filter paper and not excavate too deeply, but I don't know that this is enough - especially given the inconsistency with agitation. There are useful recommendations out there to manage fines and it's really quite important - especially when interpreting brew time and striving for inconsistent extraction. The fines aren't always going to sit on the filter paper, some will inevitably get to the bottom of the coffee bed and influence flow in a big way. In your brews, you seem to catch a lot of fines along the walls of the filter paper which is great, but how consistent is this given that the agitation is inconsistent,? Do you still deal with clogging issues due to fines migration? You have a pretty good grinder in the modded Specialita there, but I wager that those people attempting to start from this method using a conical burr grinder that isn't as good as the grinders in the video may have some issues - do you have any recommendations for them? You do have this adjusted method you use for the Niche where you use a faster filter, a dripper with faster flow and a lower contact time, but would this not just lead to a lower extraction of the target grind size and increase bypass a lot? Not that this is necessarily undesirable, but if the user of the method doesn't like this different profile, are they not just screwed? The Niche is also pretty decent as far as conical burr grinders go - what of someone using something like a Baratza Encore / Wilfa Svart? - Bypass: the ridges in a V60 or on the conical drippers you showed are there to hold the filter away from the walls of the dripper (or in the case of ridged flat bottom filters, of course the filter does the job itself) - if you get a complete seal, you'll choke the flow of coffee out and get a fairly over-extracted brew (eg: think of the classic stalled Chemex). These ridges do unfortunately introduce bypass as a byproduct (I'm proud of that one 😆) - not that bypass is an inherently bad thing, but it can mask the other mechanics of a given brew, eg: if you have a brew which has some clogging starting to happen, but a lot of bypass starts happening at the same time, you can mask the effects of clogging on flow rate, but the extraction profile will still be way off. This is also why the brew you did in the metal holder took ages - there was nowhere for the water to bypass the bed, and so now fines management/prevention of clogging becomes a HUGELY important thing (and as you said, grinding coarser is not the answer, which is why I'm confused as to why you didn't touch on fines management more than you did). Just thought I'd add this as you didn't talk too much about bypass in the video, although there's tons more to be said about bypass in general. - Dripper design: Another thing I'd just like to add - I think some more considerations on dripper material are important when it comes to choosing one you want to use - eg: if you're going for a higher slurry temperature you may want to opt for a plastic dripper sure, but also a double walled dripper such as the Stagg X/XF from Fellow is one to consider, actually keeping a higher and more stable temperature than the plastic V60. Last question: you talk a lot about standing against the religious pseudo-science in the industry, but while a lot of these recommendations have some clear cut theory behind them, a lot also don't - are there some sources / experiments you can point to to back up some of your theory/hypotheses? Thanks so much for making this video and reading this far if you did 😆 to better home brewing!

There's so much knowledge packed in this video. It definitely deserves more views. Thanks for the great content!

It's like a miracle! I have had little success with other popular V60 techniques, but I'm now enjoying consistently tasty coffee using the Voodoo. One thing that stands out is stirring. Normally stirring is frowned upon, but I think it is the key to the quality of coffee produced using the Voodoo. Stirring produces consistent extractions. Sometimes I forget to grab a spoon before I start, but missing the first stir doesn’t degrade the result. The Voodoo is easily scalable with small grind adjustments. I have been brewing with a 12 to 1 ratio using 15, 20 or 25 grams of coffee. The math is easy, multiply the coffee weight by 2 to calculate the amount of water added during each pour. The total amount of water is simply 7 times that. Easy math even first thing in the morning. The 30 second intervals are also easy to deal with before my first cup. Pour x grams of coffee every 30 seconds. No calculator or chart needed. Brilliant! This method seems (so far) to be very tolerant of different coffees. I use a scale under my coffee cup. It helps to limit over-pours. In time I think the scale will be unnecessary, however, it also serves as my timer. Cheers to The Wired Gourmet!

This is a really great video. Just love the way you challenged all the rules. At first, it seemed very complex, but as you kept explaining, I understand what parameters are more important. Looking forward to mastering your voodoo method. Thank you for an amazing video.

Excellent video

Oh god thomas you are the WIZZARD OF OZ of coffee.... as a hobbyists and a barista I have done filter coffee on the regular for years. Had many great recipes and delved into the more asian recipes as of late which are the type that demands that one "does not disturb" the coffeebed. It still has it's place in my opinion as it still pulls a very particular style cup/profile that could be very enjoyable ( I would describe it just as a different style) but your V60 method is the most consistent method for the least amout of error I have had in a long time. It reminds me of how the chemex tastes which is a good thing and it motivated me to get a better grinder haha! I have by the way mostly started using the wave papers for my chemex now and it tastes amazing!!

Thankz 4 d sharing

You are sharper than my mother in law. I like it 🤩 keep it coming dad

I bought a v60 glass brewing kit today. When I start using it I will implement your technique and follow your tips and hints. I must say though, after looking at over a dozen videos on the v60 and reading the comments in those videos including this one, many people seem to be overly sensitive regarding this brew method and split hairs like there’s no tomorrow with a whiff of snobbery. In the movie The Perfect Date, one of the side characters who has an obsession with coffee rambles on about the distinction of pour over coffee which reminded me of the comments throughout all the videos online. There’s even a thread where chemistry students start going into the chemistry of pour over with technical jargon. This video cuts through all that nonsense and is beneficial to help anyone brew a nice tasting pour over.

What I gathered from this: 1) I brewed Chemex like this for years without giving it much thought. Fill to rim, stir, watch for the water level to fall below the bed, repeat. Even a separate blooming stage struck me as a bit of malarkey. My intuition was what mattered (if the slurry was mixed) was grounds surface area × time immersed, and your take seems to confirm this. Wish I had a burr grinder for those years, to better tune in the drawdown time. That has been rectified. 2) If the extraction ideal comes down to immersion (with the right ratio/grind size/temperature), then the Aeropress seems a better option than pour over. Swirling a few times is less fuss than stirring, cleanup is easier, less paper is required. I suspect we see single-serving pour-over at cafés precisely because the equipment is more aesthetic than the Aeropress, and pour over offers more opportunity for theatrics. 3) I have a timer integrated into my scale, its rechargeable, and its already out to weigh grounds. And its a bit more convenient than precisely measuring the water going into the gooseneck kettle. So no great loss using it through the whole process to measure total water in. That said some of the convoluted recipes I've seen (eg 60:40) always struck me as superstitious bulls**t. I think you're spot on that the most important target should be total time the grinds are exposed to water.

Nice

Finally someone who makes sense! Mechanically sound indeed. I bet that this technique and video will skyrocket in popularity.

Finally another voodoo video, thank you spending your time making this video

This method really makes a huge difference to the taste of my coffee and for the better! Was going to try some of those cotton filters but Amazon sold out here in the UK. Can you do a Kalita Wave method sometime in the future - cheers great channel PS - I have exactly the same cheap scales and they’ve been great , better than my Hario ones that just went weird after a couple of years

I finally got around to trying this today - it was a very enjoyable cup of coffee and I'm sure it will only get better with some tweaks.

I absolutely love your refreshing style of videos. It would be very interesting to see some more videos for espresso (especially the cafelat robot!).

I will absolutely give this method a try this weekend. You have at least earned that much, and also my trust that it will actually improve my V60.

Won't be trying this method but I have a feeling all the different types of beans you'd use will share similar taste profiles.

I actually find 1 to 16 ratio to be a sweet spot. However much coffee I’m brewing I use x18 water, which gets about x16 out. I found that ratio to be generally good for me before I knew it was the “standard”. This does remind me though that I should experiment with ratio more often just to further explore my coffees

Excited to hear your take on the 9barista. That thing is a super cool piece of engineering at the very least. Have you heard of the Nomad espresso machine? Brian Quan and Lance Hedrick put up videos on it. I'm curious to hear how you think it stacks up against the Robot, since you're such a big advocate of the Robot. I picked one up over the Robot because it was quite a bit cheaper and has some interesting possibilities due to a large internal reservoir. I enjoy it a lot, but I do always wonder about what could have been. Haha.

One of the most underrated channels ever! How does this channel have less than 10K subscribers????

Would love to see your hario switch technique

My goodness! I don't know where you get your ideas from, but I think you're on to something. I have unknowingly gravitated towards pouring 5-6 pours every 30 seconds and spinning after every pour but I think your method is something I need to look into. Thank you once again for an amazing video and really looking forward to the 9Barista review. Also did you notice that James Hoffman took inspiration from your moka pot voodoo?

Holy moly ! I don't have words to describe the result! I was really scared of how it would turn out . I imagined it would be bitter. Although I'm using Melitta papers and soon will change to a cloth filter. Many thanks, my dear Wired . You have awaken me from my 1:16 slumber

I kinda want to see someone make immersion coffee using a beaker and stir bar for the full brew time, then quickly decant it into a vacuum filtration funnel to pull it through a fine paper filter in the shortest possible time while removing all of the fines. I suspect that the result will be quite similar to a siphon pot or vacuum pot coffee, since the mechanism is similar, but you'd get more control over the brew temperature and amount of agitation. I just want to see how a chemist would engineer a brew.

Hi I'm currently diving into v60.. then this video came up... Have you checked the single pour technique from tales coffee ? I mean the technique also breaking some 'rules'.. would like some insight from your perspective. :D

Still some benefit to using longer ratios at home. Those light specialty beans don’t come cheap. 😂 I will be playing with your method for the coming week. I can only hope it is as good as the moka pot tutorial.

Great video, thank you so much! I have a question - do you think a gooseneck/temp controlled kettle are actually noticable upgrades for v60 style brews?

You should absolutely be challenging received wisdom wherever you find it. I would say though that most guys online are not commercially driven, they are inquisition driven. Coffee nerds generally like to know why stuff works, not just that it does, and that includes many specialty baristas.

So with an aeropress I can have the positives of immersion and filtration, can grind finer/have more fines and just control the brew time however I want?

Yes Cafec's V60 Flower is fast I have one with 01 size

YES! Perfect timing, I recently bought a V60 and have been getting a feel for it. As I used it I began to suspect a lot of the "common wisdom" was regurgitated bullshit. For instance, I didn't think the usual rinse was transferring enough heat energy from the water to the porcelain to keep it from being a heat sink. I actually preheat mine in the toaster oven and when I get a chance I'm going to test the various methods with a thermocouple. I'm really enjoying your cut through the crap, nothing is sacred, and results driven voodoo series. I haven't been doing this long and it's shocking to watch people with years of experience blindly perform steps that I have identified as dubious. I feel vindicated watching this video lol. Can't wait to try out what I've learned and I'm excited for the upcoming 9barista video!

Hi! If I wanted to make just a cup, how would I tweak the recipe? Same ratio and same target time?

wow.. what a GOAT.. thank you for saving me tons of money and time wasted down the rabitt hole

I’m using a Melitta type dripper. Do you have any suggestions about adapting your technique to it?

As a non-native English speaker I've only come across "percolation" in terms of coffee brewing. But I'm confused about your dismissal of it. My understanding is that percolation is as opposed to immersion. One being where the water flows through the coffee grounds (some water being in contact with the coffee some of the time) and one being where the water sits with the grounds for the entire brew (all of the water in contact with the grounds for all of the time). Isn't a pour over by that definition percolation?

If it tastes good it is good, that's a fact. Not only is it a fact, but also the guiding principle behind all the brewing guidelines at all the halfway decent cafes I've worked at. I'm always for throwing out the rulebook. But most baristas are just people who like coffee, making it as good as they know how. Besides, a longer brew ratio saves a cafe jack squat. The only real profit pressure on brew methods in cafes is how much active barista time is required... I'm looking at you, mod bar automatic pourovers

My first words after my first sip when I tried this method….OH MY GOSH!!!! Bravo and thanks for your no BS approach. I happened to get a 4:50 brew time on my first try which was cool. The only thing I really don’t like is the 1:10 ratio, just in the sense that it’d make me go through my coffee a lot faster, but man this flavor might be worth it….

Sir, too much info in one video 😆 thank you

I will try this and I love the idea of striving for pure taste improvements rather than optimising the economics. However, I would most definitely weigh the individual pours to increase repeatability. Also, since I boil more water than I actually need to have a higher temperature consistency, I would need to weigh my brew. Before having tasted the resulting brew, I would suspect that this yields a very well to over extracted brew with little sourness since your recipe requires me to grind finer, agitate more, and brew longer than what I would do with my current technique. If you look primarily for richness in coffee, this might be the perfect recipe then. If you like the vibrancy of fruit and sourness then a third wave recipe might be better suited. However, I‘m curious to see if my prediction will actually come true.

10/10 this guy is Like a Thorn in the eye of the Coffee industry

Tried. Very strong. Will be having small cups.

So if it get this correctly : approx. 6 or so equal-ish pours every 30 secs. Somewhat long brew time of 4 to 6 minutes with a spoon stir after every pour. Frequent re-seat of the filter. Short 10:1 ratio and fine pour over grind ? I don't get the percolation bashing. Isin't a conical / flat bed dripper a percolation device ??

I am curious what range grind setting you are using for the Niche Zero, since it calibrates so reliably. I understand there will be variation depending on the bean, but do you have a starting point/range before tweaking the grind size on the Niche?

what if we use coffee which has faster draw down time (new process style coffees generally like that or we can use a little bit old coffee), how can we arrange 4-6 minutes time with that kind of beans? Is it ok to reduce time to 3 mins?

How do you compare the taste from your v60 and the diluted aeropress also from your technique? For me I don't get better taste from hand pour and it is more work... Curious about what you think. Thank!

Thomas, thank you! It would be handy to have written steps, so I'm sharing my notes: 35 g coffee 420 g water 96°C (This is 1 to 12 ratio as I count) Make a little depression Every 30 seconds pour sensible amount of water and stir gently with narrow spoon During first minute break any dry coffee clumps so all coffee is in contact with water Re-seat filter before 3rd pour at 1 minute (an optional re-seat toward the end) Overall brew time is around 5 minutes.

Can this be adapted for 15 g of coffee or is that too little?

This is a fantastic approach to pour over. My usual recipe is Comandante setting of 18 for 20g/300ml coffee /water ratio. The voodoo methods fit perfectly. I don't typically stir quite so much so this was a change. The result using glass V60 with Hario papers was very rich and tasty and delicious.

Can you review Hario Mugen? Awesome video.

Your grounds look waaaay finer than any other v60 videos I’ve ever seen (or any brews I have ever made). I usually find it gets a little bitter, why do you think it tastes good when you do it?

I'm so seriously listening to this V60 lecture.... so good... but then..... Who's your Daddy??? .....🤣🤣🤣 I can't stop laughing.....

I'm all for new techniques and for the sharing of knowledge in the pursuit of coffee greatness, but respectfully I think you missed the landing here. You're trying to call out coffee culture for being pseudoscientific and pretentious, which I always support, but you've somehow managed to come off as at least equally prescriptive and pseudoscientific. You're just picking your own set of variables that "matter" but providing little actual evidence that it's any better. You really think a specialty coffee shop, who's main aim is to create an amazing cup of coffee and experience for it's guests, is using a 1:16 or whatever ratio and careful, easily repeatable and measured technique, is doing so to pinch pennies? Nah man..

I'm exhausted, need a coffee... but it is 7:18pm Mañana 🤷🏻‍♂️

Interesting take on v60 but I don't understand why you recommend pulse pouring? Why not just pour all your liquid in the v60 and stir vigorously before allowing to drain? Surely that would achieve a faster brew with a similar level of extraction?

So i tried this today and i ground to fine leading to a brew more around 6 mins and a very bad taste. Do you have any recommendations for the dialing in process?

Any experience with the v60 switch?

I've noticed out of trial and error that my pour overs were better when I used the glass Hario with their paper filters with a grinder primarily made for espresso. Never understood why was that, thanks for the explanation!

I’m not a V60 drinker but I certainly enjoyed the video and your explanation for your approach. I wonder if you’d be keen on sharing your way of brewing espresso? Sorry if you’ve published one already.

You cite the fact that many coffee RU-vidrs are former cafe baristas as the reason why they promote longer ratios. This doesn’t stand up when you consider that most of them now sell their own roasted coffee. Surely if you were to be cynical, their vested interest would be in promoting much shorter ratios, and thus flogging more of their product? I enjoy your content - you clearly have a great deal of mechanical knowledge and I’ve found many of your grinder / espresso machine / gadget videos insightful and helpful. I also like the fact that you’re not afraid to go against the grain in the pursuit of debunking perceived mistruths. However, you can at times be binary in your opinions and, plainly, I don’t agree with a lot of the points you make here.

Watching the water just sit there cooling off is the only thing that upset me, but I'm assuming that was just for the shot.. since coffee doesn't really brew when the water you're using cools off..

Well my friend you lost me here. I'm trying to make my life easier and I found it to be just too much information. I'm sure your right but it was out of my range. Great details as always but I personally have put away the v 60 because it just was too much work to get a good cup. I've taken up the easy Kalita wave and don't regret it. Keep up the good work.

Nice video! I feel like people who carry these gastro-centric beliefs tend to roast at home. Having the bean to cup experience come from your own work really brings flavor and enjoyment to the front, rather than equipment!

I thought it was april for a sec

I don't know where the idea that coffee places do something to "impress" consuments comes from. A lot of times you just go to your table after order and they call you back when it's finished. Most of the people are not interested in standing still for 5 minutes and watching somebody make coffee. Also I don't agree on the thesis that there are some "rules set in stone" that people blindly follow. I have seen a lot of recipies and each one is different with/without agitation, one pour or multiple pours etc. Same with ratio: 60g/l is referred as a starting point to be adjusted and a lot of roasters suggest different ratio on their sites. Even the idea to use mostly immersion is not new, since there are devices like clever dripper/hario switch which do exactly that (and one could argue that will achive the promise of this recipie with more simplicity)

Great content as always. I do see your point about the market-driven forces at play; I also think a decent amount of the well-meaning platitudes shared just come from thinking "superficially" without tying to the physics. Having a more fundamentals-based approach is what I like so much about your explainers, because they give us mental tools to reason about our own needs & setup. Same for Jonathan Gagné's content and Physics of Filter Coffee book, and to a large extent Hoffmann, though he tailors for a broad audience. Anyhow, thanks. Use your temperature-surfing moka pot approach daily. If I could request some more Voodoo, would love to see your thoughts around the Clever brewer. I've adopted a Clever style that resonates with your themes in this video: water-first immersion technique with 1/2-2/3 initial dose (combined bloom + agitation + steep) for about a minute only, and then start the drain and apply a "rinse" with the remaining 3rd in a second percolation phase on top of the pitcher. You get the kinetics of capturing the preferrable fast-dissolving compounds while gaining a little more simplicity than some of the fussiness that V60 techniques require. I try to add the rinse water before the initial batch fully drains, so that the residual pool absorbs the splashes from my kettle and doesn't disturb the fines.

I don't think the 4th wave of coffee will be televised so it's better to learn as many voodoos as we can. Thanks for the insights, especially on the variables that aren't mentioned as much as they deserve.

so this method should win brewers championship?

Extensive agitation results in astringent and bitter tasting result.

Damn man, you are really wierd indeed. So what about eureka oro single dose grinder, you stil own it? You said you were going to send it back to factory, and wait for the updated one to rewiev again.

why you even bother to use gooseneck kettle

This is one of the most hypocritical coffee videos I have ever seen

I clicked three thumbs up!! the voodoo of giving likes on YT: what most people don't know is, you can actually give more than ONE like to a video. if the content was entertaining it should be in the 5ish range if you learned something new in the 11ish range. to make the Voodoo work it must be an un-even number of clicks. even number of clicks will haunt you and your future lives, so don't do that.

This looks like blasphemy to me. But I love it.

This is a real channel for real people...and it feels 100% USA made. Trump´s miracle, the music, the accent, the exagerated number of tools and products tested...I love it.

Filter coffee has always seemed like a dissapointment for someone use to great espresso. Maybe some of your ideas could change that?

His voice would be perfect as the narator of a criminal psychology case

You could've gotten away with using clever dripped or hario switch

Sounds like you should just get the Hario Switch and most of your brew you are doing an immersion brew. Why not make it a full immersion brew, all the water and coffee all at once.

What do you mean “quasi” religious? Coffee IS my religion!

Who said the 1:16 ratio, is magical? I didn't. It's simply a guide. You may up or down, to suit your taste. 😂

After thinking about this video for a while I have to come back with some thoughts. My job requires me to work in a coffee shop, deli, gas station and a general store. Some days I can make hundreds of cups of coffee or sandwiches in the deli. Anyone who has worked in the food industry knows that you have to have a certain standard. The 16 to 1 standard is what is generally good for most customers. If your making hundreds of drinks you just can't make up your own rules. Also anyone who has plated food knows that presentation is half the taste. If you throw food at people they're going to feel bad about what has been presented to them. Of course coffee shops are going to do up the presentation. I make food in front of customers and know that it's show time. Showing people working in a coffee shop and making fun of people who work for a living is not fair. In college I read the book by Irving Goffman about the difference between the stage out front and what happens in the back. Well you can make fun of these people but in real life these are the people who make your food and bring you your drinks. It's not fair to judge this according to your standards. To use pictures of working men and women and laugh at them is unjust in my eyes.

You are truly the AvE of coffee

coffee is religion...

Some interesting parts of the video, though I find it hard to watch due to his insufferable, arrogant tone. I feel like he just enjoys being contrarian and thinks he knows better than experts. Also, scales are not a distraction lol. They are very important for consistency.

No idea how this crept into my feed. While there's always been some definite pseudoscience in third wave coffee, this video is hysterically arrogant and reductive. Go read astrophysicist Johnathan Gagné's book "The Physics of Filter Coffee" and get back with us, boomer.

I got to the point where all masters techniques come out wrong. And just by analyzing my conditions of brewing I get to similar conclusions. Grind fine, have the temperature hot and swirl frequently and use fast funnel and paper. It’s the only way I can get away with a good brew