So what's your favourite pour-over technique? Did we cover it in the video? ⚠️ Note: We applied the main principles of these three methods and adjusted them slightly to fit the format of this video and comparison. Method #1: James Hoffmann (0:46) Method #2: Tetsu Kasuya (5:21) Method #3: Osmotic Flow (10:51) ☕️ Say hello to Tomo on Instagram 👉 instagram.com/specialtycoffeebarista 📺 Watch our documentary about the AeroPress ► aeropressmovie.com 👍

What I like about Hoffman's method is that it's shorter and doesn't require a pouring kettle. The osmotic flow method looks super cool, but it also looks like you have to be laser focused on the coffee bed for 3 minutes, which I'm not sure I'm mentally prepared for in the morning.

Personally I've made my best EVER with my Tetsu Kasuya method, but usually just use James Hoffman's method out of convenience.

Agree with your statement I usually use Tetsu methods to taste all the coffee notes, but most of the time i use James methods because it is easy to replicated and gives sweet smooth cup of coffee which is i enjoyed the most.

I enjoy Tetsu's Method. Simple to scale up/down and the cup brews with great quality most times.

Kasuya method for life! Most intuitive method for me since it does not require too much precision in terms of pour rate and I don't have a goose neck kettle. It makes an awesome cup too.

Yeah The Hoffmann method is great but I usually get best results with Kasuya. The best thing about Kasuya you can easily change the profile of coffee with a simple change.

Using Hoffman's technique with a finer grind size allows me to use less coffee with an amazing result. 12 grams coffee; 250ml poured, stopped at 2:20 minutes with 200 grams of coffee out; give the most amaaaazing sweetness and fruitiness i wish anyone could enjoy!

I found out about the Tetsu method about 6 months ago. At first, I was hesitant to try it, because it seemed confusing. But it ended up being the easiest, and the most consistent. It is my go-to now. In the beginning, I started pouring 60g for the bloom, but have dropped it to 45 (just like this video) and it is a bit sweeter (which I like). Great video! Thank you very much for producing it!!!

In Tetsu’s method, you have to grind your coffee into thicker particles, also it’s important to speed up your pouring prossess in each 45 second.

Very interesting. My current favourite recipe is April Coffee's V60 recipe. They use 90C (but I use same as you, light roasts here in Berlin) and it's a simplified version of Tetsu's: 200g water, 13g coffee, really course, (29 C40 clicks), 4 x 50g pours, 30 seconds each. It's very similar to the few times I tried 4:6, but a little bit easier, with a smaller cup, which I like. It always gives a silky smooth cup, such a lovely mouthfeel and sweetness. Sometimes I find something like Hoffmann's can give more developed flavours, but never with the silky balance, for me anyway.

For light roasted coffee I‘ve been getting great cups most consistently with Tetsu‘s 4:6 method, and April Coffee‘s method, which is a slightly simplified version of the 4:6 method, with a smaller dose and fewer pours. I‘m usually at 30 clicks for those methods. I struggled a bit with James Hoffmann‘s technique at first and haven‘t really tried again, so I‘m definitely going to give it a few more tries and see what I can get now with more experience.

My method is thus - add coffee to bag, 1: pour in enough water to saturate coffee grinds - this will raise the bed a little. 2: allow to drain completely. This step sees the coffee grinds adhere to the walls of the bag with a deep void in the centre. 3: Add more water until water level reaches the top of the grind bed and "maintain this level" until enough water has been added. Allow to drain and enjoy.

I came into this video knowing of 3 recipes. I use the James Hoffman method for lighter roast and the 4:6 method for medium roast. I know the osmotic flow as well but don't implement it currently. (edit: found out mid video, the tetsu method is the 4:6 method i have been using) Guess we know the same recipe's lol! Filters matter too! I started with the standard v60 paper, i feel it is better for lighter roast coffee as well and use it for such. I also found Cafec filters that fit the v60. They are available in 3 flow rates. The Hario papers filter too slow with medium coffee, leading to an overly sweet body in the cup. If that's your jam then there you go! If not try the Cafec T-90 Fast flow paper for medium roast coffee, it brought more clarity of flavor too my cup. In fact when I switched to the fast flow paper I lost all the body sweetness in medium roast, I had to adjust my recipe from the James Hoffman to the 4:6 to get a little body sweetness back in the cup. I love the v60 and how much better it can make you at brewing all coffee, even to the point of fine tuning your method to the beans to extract what your looking for and dial in the best cup possible (for you of course) Personally i have found the v60 brews a great cup between 20-40 grams of coffee for the 02 size (all I have) The body sweetness feels like it climbs the more grounds that get tossed in. I wonder if a size 03 would brew more coffee similar to the 02, or if it keeps scaling. Beyond 40 grams the cup gets too sweet for me on the size 02 and keeping to a specific recipe can be tricky due to the volumes at play.

Just brewed my first pour-over ever and it was one of the best coffees I've ever had! Pleasantly surprised! Drinking it black which i almost never do. Used the Kasuya method (simply because it seemed the easiest). medium-light ethiopian, 18g @ 28 clicks on Timemore C2. I accidently bloomed 60g instead of 45g but it didn't seem to be a problem (or maybe it's better for my tastes or this bean/roast?). My pours were terrible (newbie). Took until about 4:05 total time. I assume I can make it better than this, but what a great starting point!

I've tried dozens of recipes at this point but I always end up coming back to tetsu's method. Nothing better for my tastes

Pourover newbie here! Katsuya method gave me my first amazing and consistent pourover cup. I've been watching your video to practice!

this video is a type of meditation - I enjoy it every time I watch it. I appreciate not rushing through and provide background on each of the methods!

Great video. Thanks. I m actually mixing JH recipe with the Osmotic technic on my second pour. After what, I go a bit faster on my last pour to disturb the bed and be sure to avoid any channelling. If my dripping flow goes to fast, I do a fast swirl to reduce the speed. (44-48 red clix)

Saying that this is my favorite channel would be an understatement! The quality of the content, camera & editing is beyond everything! Keep up the good work & cheers from Prague ☕️

great video and thanks for add clicks of C40. My currently default is April's V60 method

I use tetsu method to get the best balance. But I subdivide to 6 pours equally each about 45seconds for easy math. 16gram coffee with 256gram water, so each pour is between 40 to 45grams. Easiest and always gives me a satisfying cup of coffee.

I’ve tried Tetsu’s method now and the taste I get I like better than James’ version I used up until now. Using an Origami dripper 30g/500g and extend the waiting time slightly to the upside

Truly amazing and much appreciated Made me fall in love with coffee all over again

I think you misunderstood Hoffmans method. Apart from the bloom, it's not two separate pours with a drawdown in between, it's just a single pour but at two different speeds. Still, very nice breakdown! Thank you!

Honestly I enjoy different techniques for different roasts. I love Honduras medium roasts prepared with the Kasuya technique and light roasts with Hoffmann

Thanks! Just in time to study v60. For me the most hard method to master

Всем доброго времени суток! Пробовал варить всеми этими способами. Очень нравится метод Джеймся Хофмана! Сейчас осваиваю осмотик флоу! Пришла новая кофемолка, 1 zpresso zp6! Спасибо за видео! Алматы, Казахстан.

I love his English accent. I wish he could narrate my internal monologue 😄

my recent most favourite video, I knew Tetsuya and tried a couple of times , now I am trying Hoffman method, ... i Like both actually ... and I also like Lance Hendrick V60 recipe , which is kinda hybrid of this two

Great video! One minor quibble - it would be great to be able to see the reading on the scale as you pour.

I tried the 4:6 method. Brilliant! After several tries, i landed on this table to makeit easy to follow: Time. Water Total 0 45g 45 120g 1.30 180g 2.15. 240g 3.00 300g

Tetsu's method has got me the best coffee. I grind a bit coarser than you do in this video. It works really well for lighter coffees. I'm yet to try osmotic flow though

Really appreciate these videos. The details make for easy replication - keep them coming!

Thank you! just had the most wonderful cup of coffee using method No. 2 from Tetsu Kasuya! The method is not too complex, I can handle it, also you explained it well, by the way I was drinking monsooned malibar , a very lovely coffee from India, with tobacco notes and great texture Regards from one happy coffee drinker

Have yet to try the pour over method but you have really got me interested. Never realised how much technique influences flavour. As I live in Japan, it was interesting to see the amount of influence this country has had on pour over coffee. Thanks for a great presentation Tomo. I really enjoyed it!

Absolutely fantastic video! Thanks! Tetsu wins for me!

Amazing ... this is very helpful .As a newbie to the coffee world I will them all

I enjoyed seeing Tomo going back for that last drop in Osmotic flow.

Guys I think you got James Hoffmann's technique wrong. He says that is a single pour with 2 phases, pour 60% in 30 seconds, then the remaining 40% in another 30 seconds.

Thank you, i learn a lot from this channel... This is very useful, i will try all of it for my morning coffee routine :)

Just wow, brilliant video guys 🎉🎉

I usually do Vincent’s (TalesCoffee) method. One time pour over, no blooming wait , stir before and at the end, ready under 2 minutes. Coffee is better during the 1/11 ratio. After that, it’s not that good. So I often tend to stop there and not go all the way to a regular 1/16 ratio. Especially when I’m using it with milk or creamer.

I was skeptical at first with the tetsu kasuya method. I thought it was too clear, and something that i called empty. But, once it cools down a bit, BOOM! It was full of flavor. Anybody exp the same?

I WILL brew another cup of coffee, as soon as I'm underovercaffeinated.

Very interesting video! I usually take the Hoffman method but i have also try Tetsu method. Nice work!

Thanks Marek Oravec😘☕.

Thank you very much, it was very educational for beginner like me❤

I believe I've concluded that the capacity of coffee drippers is universally overstated. I've used Chemex (long ago -- mid-1970s), Melitta (1980s to 1990s), and just bought a V60. None of these have been comfortable to brew with the "cups" capacity (at 5 or 6 ounces per "cup") stated -- for instance, my V60 is a 02 size, which all the packaging for the dripper and the filters says is for 1-4 cups -- with four cups running to 20-24 ounces (around 600-720 ml), but I find it impossible to even approach the coffee bed structure seen in any of these methods with a ratio of 50 g/L. Instead, I'm limited by the pour reaching the top of both filter and dripper, followed by most of the ground staying on the sides of the cone instead of forming a flattened bed. That said, I'm running 40-50 g of grounds instead of 18... Mind you, I'm getting what I consider excellent coffee, well-rounded and a distinct step up from what my auto-drip machine can produce, so I'm not sure this is a bad thing, but I may try getting a larger V60 dripper and kettle, since I drink from a large cup and typically brew 800 ml of finished coffee (about all I can get from a 1 L kettle) to give two of my "servings".

Thanks for the tutorial, this very helpful...I learn a lot from this channel, you're doing great ! I'll definitely trying this at home

Great video, and a great invitation to experiment.

That's an excellent video! I'll give it the second method a try.

Thank you for the recipe! I'll definitely try tatsu's since it looks so easy!

Really well made intro of the recipes. Thanks so much for this

thanks for this really excellent comparison!

Great idea! Already tried 2 of those. More videos like these please :)

Awesome video. Great idea to demonstrate and compare these 3 different methods!

Very informative and useful. Thanks!

I don’t like using those filters so I use a different pour over cup that has its own filter mesh. Paper has fibers and microscopic dust so I never use anything that requires paper filters.

Thank you so much for sharing this! I like James' method, but I was having trouble figuring out how to scale it down. Good to know 18g is the smallest amount of coffee to use. Also can't wait to try Tetsu Kasuya's method. :D

Wooow..very nice v60 coffee❤❤

Osmosis method is great , trying to get complete extraction under 2:40 for increased sweetnes

Nice tutorial ☕👍

wow, when I bought the V60 all I wanted was a way to have American-style filter coffee for 1 cup only, I did not expect all this stuff 😅 Considering I don't really care about subtle flavour tasting and I use normal supermarket grounded moka coffee, what would be the fastest, more effortless use that is not utter blasphemy? Just fill the dripper to the border and wait while I butter my bread?

Great video! I haven't tried Osmotic Flow, but I feel like I see it used often with the Kalita Wave, so I think I'll give it a try. Given your descriptions of taste and suggestions of what types of coffees to use for Hoffmans and Tetsu's methods, I imagine a medium roasted washed process with low acidity would be a good choice for Osmotic flow. Thanks for making this!

All three techniques are interesting. I have a question - are you keeping the temperature of the water in the kettle at the same level during the process? Or it's going lower during those 3-4 minutes and when you make a last pour it's much lower than 95-99С ? IS it actually crucial to have some specific temperate during the process? Thanks!

with tetsu method, you can use any dripper, not just a v60

My problem with JH method is draw-time usually get around 4 to 5 minutes if its fine and if I coarse it get around 3 to 3:30 m , I don’t know if it agitation or type of coffee bean because draw-time for me it Just is not consistent when I change Beans or anything I Just gonna give Tetsu method try ♥️

Hi, thank you so much for the summary and really good presentation. Ive been searching for Tetsu method and I like the adaption by Kyle which includes as well some swirling to focus having more coffee grinds in the coffee bed. Love ur posts thank you

Very nice, thx for this guide! 😄

JH requires the second pour to end by 1:45s. And the first one to end by 1:15s. He also requires the pour to be more or less continuous.

Very nice and useful. Thank you🙏

Well done! Thank you.

Kasuya method most of the time.

You did Hoffman's recipe incorrectly. You want to keep the v60 as full as possible and if your cone can support the entire dose of water, you need to pour it all in at once.

May I ask these questions: Firstly, with Tetsu’s method, Tetsu said that the amount of water for each pour is three times the ground, but why in this video, he use 60g for each pour? Secondly, if there’s less coffee ground, would we wait for less time than 45 seconds? 🙏

Using the 4:6 method do you increase the time between pours as you scale up for a bigger cup?

Check out Kurasu Coffee Kyoto's V60 recipe. Easier to repeat and have consistent results.

The Japanese method would have a significant impact on water temperature and Hoffman has made particular mention about temperature with pour over. Actually did you even mention temperature for each.

So cool!

The counterclockwise pour at 12:05... 👀

Wow, thanks a lot ! I tried Tetsu's method and it's a fucking game changer ! Awesome cup.

Cool to try

Awwww, loveeee

This video helped me decide to give my all my pour over equipment away to friends. This is simply much for a simple cup of coffee...for me. I’ll stick with my Moka Pot, and tea. :)

Nice video !!!

The problem I have with Hoffman method is that it really only works if you have a super expensive grinder, with my Encore I can’t really get as fine as he wants it without getting a super muddy coffee bed.

I have troubles using the James Hoffmann method for small amounts. When I’m using 9 grams of coffee for example and start the blooming phase with about 20 grams of water, the mass is too dry to swirl it properly.. do you guys have similar problems?

I was having trouble with Hoffman and switched to my best try at Tetsu, now it sounds like it might be my grind size since you say Hoffmann needs a finer grind!

Fantástico!

Doesn't the Testu method say to add 3 times the water of the grounds then 5 times of that is the total volume of water for brewing. Then how does 18g of coffee get you to 120 g in the first two pours. It should be 45 + 63 that is 108g for sweeter flavours. Then depends on you if you want your coffee lighter or stronger then divide the remaining volume accordingly.

I think you have bad James Hoffmann technique, because in his technique he want to have stable temperature, so he has blooming and then he pour high level of water and he maintain its level.

Hombre, honest question. Shoundn´t you poor clock-wise because of the pattern of the V60? Or it,s the same Thanks, Kasuya it´s my way to go. And long live the Comandante.

I think in the Osmotic method you shouldn't reach the edges, as the creator mentions that by focusing on pouring in the center (brewing using the chemical osmotic reaction) all the sweetness will be extracted, and the unpleasant bitterness will remain on the edges.

What about the water temperature? How many degrees are you using for each respective recipe?

10:03 a little bit shaky there mate? That coffee buzz is good!

Oh I would like to have that James Hoffmann profile with the clean taste of Tetsu profile. The Tetsu method lacks in the aftertaste in my opinion.

For me I recommend Tatsu. 😌

Surely the hauffman method takes so long that the coffee will be cold very quickly and you need to rush drinking git because its looses too much heat in brewing process?

I've been using the James Hoffmann technique but I'm keen to learn the second technique as well. The third technique makes no sense to me at all as so much of the coffee looks barely touched by the water.