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 👍
@trypeak3 жыл бұрын
I think James Hofmann doesn't really take a break between the two brewing phases.
@VoltsSanchez3 жыл бұрын
Thanks for the great video! I've been doing the Hoffmann method ever since I got my kettle last year. Now I'm going to try both the Kasuya and the Osmotic Flow. I'm interested in seeing how different the results will be.
@EuropeanCoffeeTrip3 жыл бұрын
@@trypeak Thanks for the comment, Tomo actually explained in the comments section already that he had to adjust the recipes slightly for better results given our coffee and conditions. We focused more on brewing principles than exact details. I hope it makes sense.
@user-of7zb9oc7r3 жыл бұрын
@@EuropeanCoffeeTrip it doesn't makes sense - when one "names" a method one should present it as it is - not as a variation/compilation of other methods /// also - please bear in mind that these methods are based on "theories" (not scientific proof) and conclusions drawn from them are just speculations (that don't really help brewing better coffee)
@dpalma93 жыл бұрын
Tetsu is the best recipe to me. So balanced cup. Love it! Just a note: you forgot about the water temperature guys!
@pheenixlord3 жыл бұрын
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.
@tomol57853 жыл бұрын
yep, great point :)
@brandonhoffman47123 жыл бұрын
you should give the 4:6 method a try, 1st half is similar to James hoffman. Super simple recipe, should add a little more body sweetness if that's what you like. Recipe: Bloom grounds & swirl (me 24g coffee, 60g water), wait 30-45 seconds then fill to 40% of total fluid (me up to 180g adding 120 to the 60), wait for bed to drain, pour remaining 60% adjusting amount of pours for caffeine level. less pours = weaker, more pours = stronger (me 2 pours of 120g for 420g total) makes about 400ml of coffee. perfect for a 16oz travel mug with room for cream and sugar (I use agave nectar!) Brew time 4-5 mins. James hoffman method is a little quicker with my fluid ammounts, normally around 2.5-3.5 mins. I think the extra time grabs that sweetness out of the beans, or the reduced pour after the bloom. Not exactly sure... Edit: Maybe I should have watched more video lol. the tetsu method is the 4:6 method!
@TerriblyNice_Not11 ай бұрын
Interesting, I would have guessed (and some experience from just brewing slower when I get interrupted mid-process) that taking longer actually brings out bitterness due to potential over-extraction and the the sweeter tones come earlier @@brandonhoffman4712
@patricktrossbach6683 жыл бұрын
Personally I've made my best EVER with my Tetsu Kasuya method, but usually just use James Hoffman's method out of convenience.
@rehannoor49613 жыл бұрын
i think tetsu method is more convenience, because we just wait.
@noahgamerl3 жыл бұрын
i work at a coffee shop and have deviated from our standard recipe and have been using the tetsu method
@vincentchen53412 жыл бұрын
same
@MattiKoleman2 жыл бұрын
@@noahgamerl without consulting? Sorry You are fired!
@noahgamerl2 жыл бұрын
@@MattiKoleman eh i quit so kind of🤣🤣
@unclekim02 жыл бұрын
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.
@SachinArya3 жыл бұрын
I enjoy Tetsu's Method. Simple to scale up/down and the cup brews with great quality most times.
@magohipnosis3 жыл бұрын
Indeed, the 1:15 ratio is at the tip of your hands by multiplying coffee grams by 3 and then by 5 for the total brew watee
@evenflowcss3 жыл бұрын
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.
@maerwyn89013 жыл бұрын
Agreed. Counting pour rate is just too much for me lol
@salihulvi36933 жыл бұрын
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.
@richardvanderleeden9303 жыл бұрын
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!
@nicodemus_ss3 жыл бұрын
I thought I was doing it wrong for around 2 minutes brewing time 😂
@lihenow3 жыл бұрын
what's your grind size, also 21:1 ratio seems really high
@BariSaxGod253 жыл бұрын
Fast brew times are ok with snack amounts of coffee because the smaller soft bed provides less resistance and there’s just less water that has to go through the coffee.
@nicodemus_ss3 жыл бұрын
@@lihenow I use 17 click using timemore
@nicodemus_ss3 жыл бұрын
@@BariSaxGod25 ah I see
@GVernon Жыл бұрын
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!!!
@Johnny-ni6hf3 жыл бұрын
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.
@ashlielopez67792 жыл бұрын
What grind size ?
@jchen89422 жыл бұрын
@@ashlielopez6779 I was taught to use a particle size thats slightly larger than sugar. Though i was taught to agitate with pour speed to make sure that the finer coffee grind doesnt sit at the bottom and make the coffee bitter.
@richardneal50543 жыл бұрын
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.
@lihenow3 жыл бұрын
me too, April V60 is my current default V60 recipe, because it's simple and pronounced flavor notes, and I use 1 click coarser - 30 clicks:)
@KaizenOz3 жыл бұрын
I’m using their brewer and finding it easier to get a consistent good brew
@johanchin84453 жыл бұрын
@@lihenow hey, can i know what hand grinder are you using?
@lihenow3 жыл бұрын
@@johanchin8445 c40
@DOPEGANG195 Жыл бұрын
I was traying this recipe and its was amazing ! tnx you !)
@Fabio-rg9nv3 жыл бұрын
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.
@prabhjotschadha11532 жыл бұрын
How much temperature of water for light roast?
@user-yv8qd7fb2y2 жыл бұрын
@@prabhjotschadha1153 hotter the better for light roasts
@AlsahliKhalidYT Жыл бұрын
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.
@apistosig41733 жыл бұрын
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.
@Albertredneck Жыл бұрын
That's the most reasonable method of them all. Problem might be that you're not moving the coffee bed enough, but just grind coarser. That should work, at least in theory.
@brandonhoffman47123 жыл бұрын
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.
@konstantinosmatwalis6570 Жыл бұрын
For my taste the V60 produces the best cup when I use 18-22 grams coffee. By using more coffee I lose the great acidity which the V60 method can emphasise. Using more than 22 grams produces a rounder taste without intensity
@troublesome072 жыл бұрын
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!
@liborsionko2 жыл бұрын
Why 28 clicks? My timemore states 'pour over 18-22 clicks'
@troublesome072 жыл бұрын
@@liborsionko the 4:6 method uses a very course grind compared to your average pour over method. Something more akin to classic French Press grind. Check any video on it they will mention this. Plus not all grinders (of even the same make/model) won't be calibrated the same, so yours might be different. For the James Hoffman method I use something like 17-20
@fiendishshape3 жыл бұрын
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
@Gyaaaful Жыл бұрын
Pourover newbie here! Katsuya method gave me my first amazing and consistent pourover cup. I've been watching your video to practice!
@timoschreieck80323 жыл бұрын
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!
@tomol57853 жыл бұрын
Thanks Timo! :)
@LudoHanton3 жыл бұрын
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)
@mitkomitrevski3 жыл бұрын
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 ☕️
@lihenow3 жыл бұрын
great video and thanks for add clicks of C40. My currently default is April's V60 method
@EuropeanCoffeeTrip3 жыл бұрын
Thanks! We need to try that one.
@PINKALIMBA3 жыл бұрын
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.
@NineDiamont2 жыл бұрын
I also like to use many pours like 3 to 4 consisting of smaller batches of water. That always gives my the best taste. Only tried James method once because it seems more covenient, but the same beans suddenly tasted too dark, kinda bitter and harsh.. I probably didn't got it right, but I will stay with my old technique.
@coenkuijpers18003 жыл бұрын
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
@agabaire2 жыл бұрын
Truly amazing and much appreciated Made me fall in love with coffee all over again
@karlmansson83193 жыл бұрын
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!
@louisirvinelim2 жыл бұрын
I don't think he actually waited for a drawdown, maybe just a bit too late to start the "2nd stage" of the pouring
@Summer_Lee2 жыл бұрын
@@louisirvinelim actually the point of Hoffmann’s method is to pour quickly the during the first stage to add thermo mass to the slurry and to KEEP thermo mass by pouring slowly after. Hoffmann did say you could pulse if you have a regular kettle but technically you shouldn’t stop pouring. Like Karl said, it’s just different flow rates at different stages.
@louisirvinelim2 жыл бұрын
@@Summer_Lee yeah i have no problem with that part, my point was I don't think the guy on the video intentionally waited for a drawdown in between the pours, he might've been just slightly late during his pour.
@dajero3 жыл бұрын
Honestly I enjoy different techniques for different roasts. I love Honduras medium roasts prepared with the Kasuya technique and light roasts with Hoffmann
@gabrielpirovani3 жыл бұрын
Thanks! Just in time to study v60. For me the most hard method to master
@EuropeanCoffeeTrip3 жыл бұрын
Yeah, I feel like re-discovering the right approach all the time.
@gabrielpirovani3 жыл бұрын
@@EuropeanCoffeeTrip its a method that every single variable influences the final result of the coffee drinkability
@user-qr3cx3tt4e2 ай бұрын
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.
@ethan0732 жыл бұрын
I love his English accent. I wish he could narrate my internal monologue 😄
@mrYodacop3 жыл бұрын
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
@tomol57853 жыл бұрын
have fun! :)
@sladflob3 жыл бұрын
Great video! One minor quibble - it would be great to be able to see the reading on the scale as you pour.
@EuropeanCoffeeTrip3 жыл бұрын
Perfect, great idea for the next videos. Usually, we find it too distracting to show too much data in the video, but perhaps it could work this time.
@miyamotoyamazaki17602 жыл бұрын
I was going to say the same, otherwise it was a great video! Thanks
@danielpincus2212 жыл бұрын
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
@samueltaylor27573 жыл бұрын
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
@Sapdebram3 жыл бұрын
Imho, Osmotic method worked well with darker coffees. It will gives you smoother coffee.
@310iker3 жыл бұрын
Water temperature?
@samueltaylor27573 жыл бұрын
@@Sapdebram I just tried it with a light/medium roast today and its very odd! The texture or the coffee was very different and felt thicker. Did you experience this?
@Sapdebram3 жыл бұрын
@@310iker i recommend about 75° - 85° C.
@Sapdebram3 жыл бұрын
@@samueltaylor2757 yes, because lighter coffee need higher extraction, so it needs more agitation or higher brew temperature. Sorry if my english not good 😄
@owenrhys2 жыл бұрын
Really appreciate these videos. The details make for easy replication - keep them coming!
@anfangerhosh90423 жыл бұрын
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
@timclancy8713 жыл бұрын
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!
@notsoawake19153 жыл бұрын
Absolutely fantastic video! Thanks! Tetsu wins for me!
@vasundharasharma14623 жыл бұрын
Amazing ... this is very helpful .As a newbie to the coffee world I will them all
@ladysamson87913 жыл бұрын
I enjoyed seeing Tomo going back for that last drop in Osmotic flow.
@matiaschacana57683 жыл бұрын
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.
@nadmanganiankutasu3 жыл бұрын
That's basically what I thought. This is more like the Scott Rao updated technique
@matiaschacana57683 жыл бұрын
Yep, I understand is a single pour and the percentages are to guide your flow rate depending on the dose that you are using
@davidf8883 жыл бұрын
Yup, the idea behind his recipe is to keep the temperature up by using one pour since v60 loses temperature quite quickly even when using plastic/ceramic. One pour two phases, first get a high water level, then maintain the water height by using a slower pour
@elliotjones953 жыл бұрын
Yeah I was a bit confused! James says it’s basically “one continuous pour”
@tomol57853 жыл бұрын
hey, thanks for the comment. One continuous pour worked for me with 30g as in James' recipe. But because we used a smaller dose the best result came out with a finer grind and a couple of pours or a small break during pouring not to increase the level of coffee slurry. In one pour the grind would have to be coarser, the extraction would be lower and the coffee tasting flat. So we did this to increase sweetness and get a better mouthfeel :) just try! Also, the recipe is not written in stone, it's about taking a principle, applying it, and try to find the best variations for you! good luck and enjoy your coffee ;)
@haindahh3 жыл бұрын
Thank you, i learn a lot from this channel... This is very useful, i will try all of it for my morning coffee routine :)
@OdPlomp893 жыл бұрын
Just wow, brilliant video guys 🎉🎉
@Marian1st.2 жыл бұрын
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.
@thedudewithpedal2 жыл бұрын
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?
@AnalogMonoxide2 жыл бұрын
I WILL brew another cup of coffee, as soon as I'm underovercaffeinated.
@thanasispinkflo3 жыл бұрын
Very interesting video! I usually take the Hoffman method but i have also try Tetsu method. Nice work!
@simonahegedusova37843 жыл бұрын
Thanks Marek Oravec😘☕.
@user-sg8vu4dn7t4 ай бұрын
Thank you very much, it was very educational for beginner like me❤
@SilntObsvr2 жыл бұрын
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".
@kohitone40653 жыл бұрын
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
@jeremiahchamberlin4499Ай бұрын
Great video, and a great invitation to experiment.
@victorruiz38773 жыл бұрын
That's an excellent video! I'll give it the second method a try.
@joshdanao56502 жыл бұрын
Thank you for the recipe! I'll definitely try tatsu's since it looks so easy!
@jayj.manalo22712 жыл бұрын
Really well made intro of the recipes. Thanks so much for this
@grimper353 жыл бұрын
thanks for this really excellent comparison!
@simonbednar51143 жыл бұрын
Great idea! Already tried 2 of those. More videos like these please :)
@EuropeanCoffeeTrip3 жыл бұрын
Cheers, Šimon! Next time we see each other you are the one brewing coffee ☕️🙌
@ethan0732 жыл бұрын
Awesome video. Great idea to demonstrate and compare these 3 different methods!
@MosheFeder3 жыл бұрын
Very informative and useful. Thanks!
@justhere37943 жыл бұрын
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.
@sarahhanson73213 жыл бұрын
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
@matiaschacana57683 жыл бұрын
I use James' technique with 12 g of coffee and 200 g of water, getting pretty good results. It's the same 60 g per liter ratio. You bloom with 24 g of water, wait 45 seconds, pour 96 g till the 1:15 time mark and then 80 g for the 1:45 one. Give it a try!
@wkarnofel6343 жыл бұрын
He did it wrong. It needs to be all in one pour if your cone can support it. And it's simple math. Hoffman's recipe uses 16.7:1 water to coffee ratio (500g water to 30g coffee). Multiply whatever coffee you want by 16.7 and that will give you however much water you need. But you need to keep your v60 as full as possible, regardless of its size.
@erictv42053 жыл бұрын
Wooow..very nice v60 coffee❤❤
@abraxas444 Жыл бұрын
Osmosis method is great , trying to get complete extraction under 2:40 for increased sweetnes
@kopiarumanis21573 жыл бұрын
Nice tutorial ☕👍
@naurbrannon Жыл бұрын
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?
@EuropeanCoffeeTrip Жыл бұрын
I think you can find more simple guides or tutorials on KZfaq. This was a comparison of specific brewing techniques. To have a hustle free coffee (in the morning) some basic drip machine with good grinder may be a better option for you. For V60, having scales and learn a little of pouring technique is necessary on my opinion. Also, you can check the AeroPress as an alternative for manual brewing.
@davidsargentcoffee Жыл бұрын
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!
@oleksiiromanko42533 жыл бұрын
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!
@tomol57853 жыл бұрын
Dear Alexey, we had the same temperature and did not heat in between pours. Thermostability is important. In competition, some baristas use two kettles and change them to have the same temperature. It also depends on the recipe and what you want. You can also use way different temperatures to get different extraction and flavors. Like always there is not only one approach that works :)
@oleksiiromanko42533 жыл бұрын
@@tomol5785 thank a lot
@antzjr21842 жыл бұрын
@@tomol5785 may i know what temperature did you use. is there different temperatures because different grind size
@forex-rwanda2 жыл бұрын
Uhave asked agood question bro
@tomol57852 жыл бұрын
@@antzjr2184 Dear Antz, temperatures were around 95-97 C
@rehannoor49612 жыл бұрын
with tetsu method, you can use any dripper, not just a v60
@AlsahliKhalidYT Жыл бұрын
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 ♥️
@martinspilovsky90712 жыл бұрын
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
@rmzck94902 жыл бұрын
Very nice, thx for this guide! 😄
@anubhavchak3 жыл бұрын
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.
@tomol57853 жыл бұрын
We used a smaller dose and adjusted to the taste. It's more about the principle of each method than copy-paste the recipe :)
@stephaam_music2 жыл бұрын
Very nice and useful. Thank you🙏
@sdjohnston673 жыл бұрын
Well done! Thank you.
@edinmanbiker3 жыл бұрын
Kasuya method most of the time.
@wkarnofel6343 жыл бұрын
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.
@mr.preston1363 жыл бұрын
Hoffman used 30g of grains which cause it to do that. Using 18g it reduces so it’s not as full as possible- which if he made it full as possible the coffee would taste bad
@impossibilidades20923 жыл бұрын
@@mr.preston136 that's not how it works...
@impossibilidades20923 жыл бұрын
Thinking about an agitation perspective, if our cone is too small, pouring 60% and them the rest, will definitely create a lot more agitation than it would with a bigger v60. so this is definitely a good point.
@mr.preston1363 жыл бұрын
I’m saying by Hoffman using 30g of coffee in the bigger v60 makes it to the point of where he wants it to the top. If you using 20g of coffee and below than use an 01 V60 so you can use the same recipe. Your reply makes 0 sense to the point your trying to make.
@mr.preston1363 жыл бұрын
@@impossibilidades2092 y
@ramoschau2 жыл бұрын
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? 🙏
@haidarsatria16392 жыл бұрын
Tetsu Kasuya's method is actually easy to understand. You only need to divide your total water by the number 5. For example, you use 200g of water, then you only need to pour 40g of water 5 times. cmiiw
@Peter-bl2hn2 жыл бұрын
But Ramos asked, why in this video they choose different coffee to water ratio
@jeffg74782 ай бұрын
Using the 4:6 method do you increase the time between pours as you scale up for a bigger cup?
@hakki36821 күн бұрын
Check out Kurasu Coffee Kyoto's V60 recipe. Easier to repeat and have consistent results.
@EuropeanCoffeeTrip20 күн бұрын
Thanks for a suggestion ☕️🙏
@wasrio14033 жыл бұрын
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.
@varunshetty68102 жыл бұрын
So cool!
@clarissapw21662 жыл бұрын
The counterclockwise pour at 12:05... 👀
@Noctua6942 жыл бұрын
Wow, thanks a lot ! I tried Tetsu's method and it's a fucking game changer ! Awesome cup.
@thebigfatsheep9423 жыл бұрын
Cool to try
@meteorayoung3 жыл бұрын
Awwww, loveeee
@Xanduur3 жыл бұрын
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. :)
@tomol57853 жыл бұрын
Also a solution! :D
@ivicasvilicic2325 Жыл бұрын
Nice video !!!
@Agos226 Жыл бұрын
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.
@fabilemusic99922 жыл бұрын
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?
@MCDreng3 жыл бұрын
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!
@altoirac100 Жыл бұрын
Fantástico!
@bibaswansarkar720611 ай бұрын
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.
@5877za3 жыл бұрын
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.
@tomol57853 жыл бұрын
It's the same principle but we used a smaller dose of coffee ;) The first pour is 60% of the total brew. To get full V60 (100% of the total brew) didn't work at all with our coffee. Btw if you want to improve thermostability and do more pours you can use the brewing kettle and keep heating it between pours ;)
@nicolasgabrielmanca6403 жыл бұрын
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.
@tomol57853 жыл бұрын
Dear Nicolas, I think it's a much less important thing than other variables. There might be a bit more agitation and turbulence pouring counter-clockwise but I think it has not such impact.. I would have to test it more to give you a solid answer! But unless I wasn't training for competition I would not consider this something to look into that much.
@shayanfaghihi7 ай бұрын
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.
@winargilang3243 Жыл бұрын
What about the water temperature? How many degrees are you using for each respective recipe?
@toasterboy7082 жыл бұрын
10:03 a little bit shaky there mate? That coffee buzz is good!
@klarinetta3 жыл бұрын
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.
@autobagta3 жыл бұрын
For me I recommend Tatsu. 😌
@fernanddurler47098 ай бұрын
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?
@nandkuj Жыл бұрын
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.