I really don't understand why your channel doesn't get more views. You are really knowledgeable, the video quality is really high and the method seems really sweet
Thank you so much. Haha we are working to get better quality videos. We’re gonna work on sharing more information, I think it’s cause we’re new to the scene so we’re in the growing phase still! Thanks for your kind words and support!
Yeah, people told me I try to push for time because I'm a lazy barista .. but it really isn't the case. If espresso shots, aeropress, siphon baristas almost all finish their coffees in 2 minutes. There isn't a reason to believe that the best v60 timing isn't under 2 minute.
I've been trying this for a couple of mornings in a row now, and I'm really really happy with the results. I'm used to seeing variations of the James Hoffman method or the Kasuya 4:6 method, and it's so nice seeing a fresh take on things. There is actually an interview Kasuya did on the Coffee with April channel where he talked about evolving towards single-pours, or "only bloom" as he called it. Unfortunately, the cup he made in the interview wasn't good. I haven't seen him do an interview since then lol. So I've only made some small modifications. They're mostly because I'm lazy, or to compensate for my lack of skill. I also like to look for ways of simplifying things - I think this has a lot of potential for use at a coffee shop, where you have employees with a range of skills and things are busy. - Doing 400g / 24g for a 16:1 ratio and a full cup of coffee in the morning. Reluctant to change the dose at the moment because I want to compare to how I usually do things. I also have limited time in the morning. Don't want to brew back to back, just want a fat cup to go. - I'm using a Baratza Sette, which is meant for espresso. Before this, I had it set just about as course as it would go, but I find myself being able to get finer and finer this way. Nice to finally leverage this grinder. - When I start, I shake the bed to flatten it out and then do a single, slooooow pour in the dead center of the bed until the first couple of drops come out. Pretty consistently around 10s - I don't go in circles or anything. - Once it starts dripping, I actually stop pouring and stir with the chopsticks to saturate everything. Maybe old habits die hard, but I felt like it was getting me a better cup. I don't wait for it to drain or "bloom", though. - Then I do a pretty hard pour to the top, basically as fast as I can, making sure to go in aggressive circles to create a sort of whirlpool effect. Agitation and speed is the goal, and I'm trying not to overthink it too much. - Once I'm at the top, I keep pouring in the center until I hit my final weight. I find that this looks cooler and impresses people more than going in circles at the end. - Then I stir like crazy with a chopstick to get a really strong whirlpool effect. - Lastly I stick the chopstick into the bed all the way down to the bottom of the filter. I hold it there for a second while everything swirls around it, then lift it out. Basically I'm trying not to let the bottom clog up. I couldn't tell if you were doing this, or if you're just zen af. So far, so good! I seem to get around 2:00 - 2:20, but I'm also doing that additional stir in the beginning. I'm sure I'll change this a million times, but I love how DEAD simple it is. Once you get a routine down it's kind of surprising why more people don't brew this way.
Hey! We're so glad you're having success with the ideas we're trying to push out. We definitely think that people are making coffee feel more difficult then it actually should be. They continue to complicate the process which makes people feel like starting coffee can be difficult. Instead we take all the complicated stuff and put it into a simpler method so it's easier to approach. Timing it around the 2 - 2:30 mark isn't that bad either. If you pour slowly enough, you can more or less saturate your grinds with just the pouring technique. I used to stir the bloom part as well just because I thought about even extraction, but I realized if I pour slowly enough it would work the same. Depending on the type of beans, if they "sink" quicker then maybe you can speed up your pour as you are pouring. This way the grinds get lifted up and you get to declump the grinds simply through the pour! We just might be zen AF :D Vincent + Tales Team
Fans from Taiwan!! New to brew coffee and it’s interesting to see different barista share their techniques! Look forward to have a nice pour over when the next time visit there 😍
I completely agree with the under 2 minutes brew. Thank you for keeping me sane :) Why do you think people keep suggesting us to brew for 2 - 4 minutes? Dont they taste the dry bitterness? Or do they have really good coffee beans (thats what matt perger says), or they just prefer bitterness over acidity? I kept thinking maybe I was wrong, glad that I came across this channel :)
I think when it comes to pourovers, I don't really know why people force certain ideas onto others. I think 2-4 minutes is just like a basic benchmark. It's just easy to hit the 2-4 minute mark if you pour multiple times. However, for single pours you can go under the 2 minutes. There are some coffees that naturally take a little bit longer but generally under 2 minutes around the 1:45 is my bench mark! Glad we could help you feel less alone in this giant world of coffee :P
It really depends on your brew method really. Understanding why you're doing certain things while following certain methods is key. A good example for longer brew times that work is the "4:6 Method" by Kasuya.
What the gasses tell me is I'm brewing too damn hot. 95-97c for medium-dark roast. Tried it at 80c and the coffee was way better. Probably try for 85-87c tommow and see what happens.
Thank you! Happy holidays! We will continue to do videos and hopefully improve our filming and editing heehee. There's many new ideas to come during the new year!
Yes, sometimes when you pour if you look at the bottom the first few drips are very very light almost like water. Those drips came out much too early. If the first few drips had more time to absorb flavour, they would get stronger and good have an overall stronger coffee!
What I've seen is that when the water breaks as you're pouring, it seems to penetrate less because the broken water spreads more on the surface. It's like the difference between a diver and a belly flopper into a swimming pool. The broken droplets belly flop whereas the diver (unbroken stream) dives deep into the vessel.
The initial pour is very slow, that's why it sits on the top. This is different from a droplet pour though so don't get those mixed up. My pour because it's low and slow it'll float and seep downwards slowly but as it lifts it'll dig deeper and deeper because i do pour a little faster but with the same height. Because I don't move higher the distance to the floating bed is more and more shallow resulting in a lower dig with the pour itself.
Sorry for the late reply here, I am quite new to the reply system. Just found out I can reply from the back end .. ahaha. Anyways, clever coffee drippers are nice and simple honestly. It definitely makes a decent cup of coffee, I wouldn't say it could make it better then a regular pourover. But I think it can make a very good coffee with very little work. You simply pour enough water into the coffee grinds, and then stir or shake it up and place on a cup.
@@Ruby-sy7tr i use the Brewista plastic flat bottom dripper which uses regular basket filters ....makes a killer cup of coffee. My technique is if I want a heavy body I add all the water at once , stir it back and forth gently for 5 times and drain after 2.5 minutes. If I want a lighter cup like pour over , I preinfuse to wet all the coffee carefully , wait for 30 seconds and slowly pour all the water within 1 minute. Decant again at 2.30 minutes. Depending on how coarse the grinds are , it takes 30-90 seconds for coffee to drain. This is a no brainer way to enter world class coffee at the fraction of the cost without any fancy kettles or pouring techniques. I use both a Brewista plastic and porcelain brewers and they are made very very well.
@@itellsri thanks for the tip! I normally do the Tetsu Kasuya method with the interval of 45 seconds. I'm not into pouring the water all at once but I will try to do it once in a while.
I have definitely tried the bloom! It does make great coffees as well! Though I do think single pours (in my opinion) are slightly better, blooming has its perks. I think if your control or your kettle is naturally a faster pour, then blooming maybe key to helping you extract better flavours at the beginning. I would suggest going to a slightly more coarse grind size before moving into pouring down the middle. Middle pours work best with blooms!
Yeah, that added acidity from bad brewing is why I stopped using my ninja. The screen lets too many grinds through, and the Melitta filter ends up taking too long to brew.
I can't find a single guide for those very cheap plastic pour over coffee cones with the two holes in the bottom that you get in supermarkets. I can't even find any mention of them at all, including how bad they are compared to something like a v60. Is there anything?
Hey! Yups I do actually use something similar with the cloth. If it's the flannel dripper though it's a little different, you just pour very slowly in the middle. If it's for the pourover cloth then you would do the same technique.
Why water struggles to flow through after wetting grind and water is filled up to the rim with slow single pour technique like in this video? Even after agitating like you do...coffee just struggles to go down ? Does size of the dripper and flat bottom instead of pointy bottom makes difference?
Good question!! Nope I don’t have struggles going down. My coffees are high extraction in a fast time without clogging issues. If you stir TOOOO much yes but you should only stir to create a flow and movement. I prefer smaller drippers and flat bottoms are a no for me because their bed depth is too shallow for smaller brews. They’re good for larger ones though
@@TALESCOFFEE thanks! So, if it has hard time going down then may be i need my coffee grinfs to be more coarser? Also, i notice lots of fine coffee grinds that gets through coffee filter into the bottom of coffee...what does this mean? I need a coarser grind or better filter?
im having difficulty extracting the flavor. I have Hazelnut Blend Mediun Dark Roast (med fine) tried method below 12g 200ml 25g bloom (30sec) 85g (30sec) 90g (30g) drawdown is almost 3mins it comes out watery but not bitter no hazelnut aroma / flavor
If you are doing super small brews, especially with darker roasts it could be a little more difficult to control the first drip. Try a fourth pour, do 2x 25 and then 75 + 75 afterwards. Sometimes it's not even you and it could be the beans, they're labelled hazelnut, but it doesn't mean you actually have to taste it.
In general I suggest people to do a 1:15 as their base. If you like it heavier go with less water, lighter use more water but the 1:15 is a good standard yeah
? 😂I have never had a pour over coffee that I said, "My stomach is starting to hurt." Also, there is no proof that if someone says that that the coffee is "unhealthy" for them...
