So far I've tried the first and second techniques. For me the first technique yielded a nice cup but it lacked some of the character of the bean. The coffee *should've* been fruity and floral but instead it was just smooth and chocolatey. The second technique extracted better and yielded a cup like I'd expect; fruity and floral with some nice acidity. If I can remember I'll update this comment when I try to third technique. Update: I've settled on the single pour technique as I think this gives the most even and balanced extraction. The other techniques tend to accent the acidity of the coffee and while I love acidity, I love balance even more. Also, with the single pour technique I can tweak the flavor balance by adjusting the temp on my electric kettle. For more fruity coffees, I'm at 205. For coffees that are more chocolatey and smooth, I shoot for 200 or so. Hope this helps!

Joe i love ya but ya gotta tell us your thoughts on the techniques!

what were yr thoughts on each brew?!

great video! I was wondering what grind number you dial in on the smart grinder pro for the v60 (assuming the grind settings on the burr itself have not been changed). I'm finding the "filter" range a but too coarse.

I have the same grinder, what was the grind setting? And what temp water?

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it would be interesting to see how the different pouring techniques work together with different settings of the grinder

So glad that you are back (permanently I hope) Joe! I have tasted the 3 ways I and found that the second (2-3 medium pour) yield the more floral and acid flavours. The first one, lacks on flavours, its more underdevelope. And the last once, has more body than the others, but it so difficult to find rich flavours. What do you think about each one Joe? you didn't mention it. Cheers!

I like bolder flavor. I use the multiple pour method you did at the end because it incorporates more of the grounds because it doesn't let so much of them just cling to the side as the water filters through. So, more grounds get extracted from.

I tried this experiment using a Hario Woodneck and I ended up liking the single pour the best. (Ok technically it was as single pour as I could get it, ) l wrote that it was smooth with a slight bitter aftertaste. My least favorite was the agitate method the coffee had a sour taste to it. I had fun doing the experiment

Hey, some of the guys in London UK do a very aggressive pour. They work on one single pour with constant agitation. The kettle is kept still in the top right of the Chemex to create a 'vortex' extraction. If you haven't tried it, its fun, I recommend it. I have also been experimenting recently with pouring only 60-75% of the water through the grind to make a concentre coffee then adding the remaining hot water when the filter is out. Again, weird technique, but works - especially with natural processed beans. Great video, thanks for uploading.

I tried this experiment today and I much preferred the one long pour after the bloom it gave me a much more even extraction.

Fascinating demonstration. I've been brewing with the Chemex as my primary method since the late 1980s, and because I brew about a liter at a time, I tend towards the middle method. That is, after bloom, I fill the filter cone (using the classic "Chemex spiral" to keep the grinds off the sides of the cone), typically pouring about 500ml of the water. Then I do two more pours of about 200ml each. (Fun fact: if you fill up the filter cone when the reservoir hits the top of the "belly button," you'll have within about +/- 20ml of a full liter of coffee when it finishes dripping!) I think I'll try the continuous pour in my Hario (my 02 only brews about 550-600ml at a time, so I hope my arm doesn't cramp out on me halfway through!) and compare with my typical pulse pour. I've got some promising Yemeni mocha from Jabal Haraaz on the way, it will be fun to see what the different pour techniques do with that!

so the more pouring i make, more bitter it becomes? (more extraction)

I use a Chemex almost every day and I do a bloom and then two pours. The first of the two is a little more than the second, and I begin the second when the water in the Chemex has dropped to about half the height of the first pour. This isn't something I necessarily thought a ton about, but I just thought I'd share what I naturally began doing. I do though, control all variables very closely (I use an Encore) and my pour is very consistent and precise. A few years of daily Chemex use will do that, haha.

Can you make a video on cleaning and care tips for my chemex and goose neck?

Where do you have the grind setting on the Baratza? Thanks!

This is like a Japanese tea cermenoy only with coffee (^_-) I never thought it will be so much fun to make coffee. Let's buy some stuff

would have loved a bit more comment on the actual techniques and why you like or dont like em

How much of a factor do you think constant water temp plays into the coffee? Do you think it makes a difference using a variable temp kettle that can keep the water at 200-205 degrees throughout the whole pour rather than cooling slowly for each pour?

where has Joe gone? Haven't seen him featured in any vids in a long time!

The 3rd one is the one I do - I try to avoid having too much extra hot water in the top part; I think this reduces overextraction and muddy taste as found in plunger coffee, producing a flavoursome but clean result.

I love these videos Joe, keep em coming! I usually do something between your second and third method, I try and keep the grounds wet as long as possible doing a bit more a pulse pour like many do with a Kalita Wave.

Fun review on pouring technique methods. Great info.

SOOOooo...HOW were they different in terms of taste?? All you said was that they're different. In what ways?

what would u guys say is a fair priced machine (preferably super automatic) that will makes in general good espresso, latte and cappuchino? the machine should be easy to clean and maintain

Where's Gail?

So, the second and third pouring techniques extend the total time of extraction, right? Aren't you supposed to coarsen up a bit the grind? Because, if you're extracting more - and keep the same grind size that you did in the first one - it can cause overextraction. Let me know what you guys think! Awesome video, by the way. Keep 'em coming!

Imo ive always gone with _'Jack'_ because ive been told in countless number of videos that coffee grinds shouldnt be 'swimming' . Maybe im just interpreting the saying wrong.

2nd is the closest to my goto method.. 1 note. when adding h20, never want to encourage or destroy the bloom CO2 will still have an opp to escape resulting in clean and full bodied flavors. if one overpowers and floods the grind the degassing stops cold in its tracks. so when pouring the h20, use wide circles and pour in the same direction to avoid killing the bloom #protip

The grind???????

What's meant with "accidentally overgrinded your coffee?" A too coarse grind?

As you see the 1st 1.30, the 2nd 2.51 and the 3rd 4.37 show how this guy don't understanding the basic of coffee hand brewing technic.

It gets way too complicated when you have to measure 100 grams here & there!

I like everything you do as long as Gail isn’t in the video

This isn't rocket science just pour in the water...........Don't be a pretentious coffee snob.

Lol are you kidding me this isnt going to change taste ..wow as bad as audiophiles