After my first 3 pourovers I determined 1. It's truly amazing how talented my local coffee shop is at pour over. 2. At least I'm getting better at this.

The only V60 recipe on KZfaq that isn't a science project. Well done.

Chris vs James on ways of expressing brew ratio: the smackdown!

Chris is so right about letting your taste buds dictate your grind. I had a beautiful Ugandan coffee this month from my coffee subscription, and having dialed in I was still getting 3.30min+ brew times even with coarser grind settings, however the resulting coffee tasted amazing. I got fixated on bringing down the brew time to 3mins, and low and behold, the coffee tasted sour. Don't get fixated on hitting target brew times and doing everything to the book/perfectly. Get to know the coffee, and if what's in the mug at the end tastes good, you've done a good job.

I love the fact that I started to get into coffee, and you were the first channel I found, I remember this video popping in my sub box, I couldn't figure out how to make good coffee. Now 3 years later working as a barista and gone through a lot of courses, this video is extremely simple and extremely good!

All your tutorials are very clear and helpful. Very much appreciated!

I was watching this one again, and really noticed what a good job you did with the editing and the way you lined up the shots. Really clean and concise.

I love you’re intro dude! Young barista here learning lots you’re vids! Keep it up man.

Thanks Chris. You’re my new go to man for sure. Like my little brother with his oversized cap and big ears sticking out... 👍🏻

Great video Chris. I've been trying a few different v60 recipes in my cafe lately and have found great success with a slightly coarser than normal grind (coarser than I have always been trained). It requires me to pour a bit slower and to keep the water level lower to ensure a long enough brew time. While the coffee seems to lose a bit of body, the nuances and subtle flavors of coffee become far more emphasized in the final cup. One of the biggest challenges I've found is determining accurate total brew times with varying coffee/water levels in the brewer. I always try to create a "set point" and not let the water level dip much below it, the control being the consistent 3 minute brew time. The coarser I make the coffee, the lower I have to put my "set point" to ensure I don't reach my total water volume before the brew time is up. Going too high or too low with my water level ultimately affects total brew time so dialing that in for each coffee is a fun challenge.

It’s all about knowing what your tasting ! I’m having a tuff time differentiating between sour and bitter 😁 Great video.

Yo Chris, not sure you still see comments on old vids but in case you do, just sayin' I give this vid to new pour over users all the time and just rewatched it when grabbing the link for someone and your advice is spot on helping me to redial in after I've strayed too far getting in my own head with different ideas. You rock dude.

This was exactly what I needed as a newbie pour over coffee drinker. Thank you so much!!!

this was surprisingly good. very detailed with necessary check points explained simply. picked up some pointers here :)

In our cafe, to highlight fruit notes and acidity of some beans we are doing a 1 minute bloom with water at 70C degrees . And brewing the rest at 93C degrees. Try that, it's very interesting.

Techniques will vary depending on who you talk to. I appreciate how simple this technique is to follow.

nice explanation! kept it short and sweet

Very clearly done! Going to time my next cup to see where I fall, tastes dry to me so probably need a coarser grind.

Thanks! This really helps, sweet, short and simple 👍

What a dope, informational video. Cheers sir.

Really great job dude! Super helpful

your brew ratio videos have helped my pour overs so much. Thanks for the great content

You freaked me out a little bit with that destratification thing, but now that I've Googled it, it makes sense :)

Chris, you are schooling us with your sunny, Santa Cruz skate thing. Keep sending it with the cats, coffee and retro G Shocks. Peace!

thanks for giving me the "go ahead"

Thanks for the videos Chris. 👍👍👍

Just getting in to your channel. Really informative stuff and lots to digest. Just subscribed - looking forward to checking out your other videos!

Love it! Super clear and concise!

Thank you for this, it’s brief and so informative for what I was looking for. Thank The LORD for leading me and having me see this

Damn that was a good video! Thanks for the help!

I’ll just take the tulips 🌷🌷 on the counter. So pretty. Great tips though. Thanks.

Thanks for the helpful hints on getting a good brew. Learning from the Kyle Shanahan of Coffee!

Excellent pacing!

Killed it! Filter is my achilles heel, going to push myself to brew more filter this year!

I don't have a kettle with supporting heating so I have to warm it up several times during pouring process - which is distracting. So I heated espresso machine, put cone under group and used water from group (which were heated each time, as after pouring each portion of water heater did became active and until next pour water were heated again). I have never had better extraction using cone, full bodied and without sour hints. Grid were as for cone.

Hey Chris, love your vids man. Keep it real.

great video mate. you mentioned that while pouring use the colour change as reference but how????

this tuts is really clear bro

Thanks for the help

Where did you buy those mugs?!

I have been doing 1:17.5 at a medium to fine grind for the V60. Blume (50 ml)for 30- 100ml-100ml- 100ml. Drip time is 3-3:30.

nice video bro. can I use this as a base for drip coffee as well?

Can confirm how many pours do for that cup? This video are awesone

I don't know if it's just me but I can't drink coffee at 1:17. I make my (brazilian) coffee at 1:10 to 1:12 ratio. Great video and thanks for the information on the grindsetting adjustment!

What kind of scale do you recommend?

Hi Chris, just wondering what your thoughts are on pouring in all the water after the bloom at a steady rate? love all your content by the way, my love for coffee is stronger than ever

Very informative.. thanks

Hi. Nice video. Quick question. Does the timer stop when you run out of water OR do you stop the timer when the water finished dripping through the coffee and filter? So, if I'm shooting for 3-1/2 minutes total time and I start the clock at the first moment I start pouring, when do I stop the clock? ---Many thanks!

Good insight~

can you give advice on the hario or any of the metal mesh filters? i like the idea of less waste and a 'less clean' cup but i find it really inconsistent even with the same pour/grind consistency Great vids bro keep it up

Which cat and cloud coffee bean would you recommend for the pour over?

Can you please tell us where you got that tapered mug?

Thank you. ❤️

Really helpful video

My brew taste too bitter is there any other way to make it sour than grind size

I just plop dry filter in the cone, into that a scoop of our co-op's generic organic ground medium roast, quickly pour boiling water to the top of the cone and wait less than a minute for the water to drain into the cup. Then drink it. I feel like such a luddite now.

What mug are you using in all these vids? Me likey.

nice vid man. i usually used 1:13 brew ratio for my v60

Hi Chris, thanks for a very helpful video! How many pulse pours do you use for 18g/288g? And do you use a particular time protocol for the pulse pours? Best Norwegian guy

Really good explanation, i'm inclined to give it a try.

Sooo, I started brewing pour overs into carafes for vanity reasons and decided to brew an extra cup than my usual single while I'm at it. First time hearing about grinding coarser for bigger servings for more consistent brew time and flow. It makes sense.

Filter coffee videos 💯💯 love to see some home brewing methods 👍🏼

I like the tip to take the color changes as a guideline to where to pour. I have a lot of high and dry grounds so im going to practice with your technic that you explained, to try and get a more flat bed and by doing so a beter extraction. Great to-the-point, informative video. Good communication skills! There a so many tutorails online with so much bla bla bla. Bytheway, you look like Jon Bernthal! You probably hera that a lot! ;-)

This is the first time I've watched one of your video's and it was a very well thought out and informative video! Being a person who despises the convenience store coffee I have started trying to try to make 'pour over coffee' with my new OXO cup brewer. In your video you suggested using a 1 to 16 ratio using 16 grams of coffee. Other people suggest a 1 to 16 ratio but using 20 grams of coffee. I was trying to understand if the difference in the grams of coffee being used is based on the style of coffee beans? Best wishes Duane

I cant waiy for my gooseneck comes in. Using my regular kettle makes it practically impossible to do even flow

Crushed it Chris! Seems that 80% of coffee howto videos never provided the finite details and the 'whys' that you did there. I like a targeted pulse pouring approach at specific time intervals and volumes so the brew is more repeatable. For example, my default goto is a 18/300g. 50g bloom pulse to 30 seconds, then at 00:30 pulse to 140g. At 1:00 pulse 220g, then at 1:30 a final pulse to 300g. Also, I stir the bloom and do a spin after the last pulse. Keep the great info coming, man! Much appreciated by the many!

What are your opinions on agitating in the bloom?

Your 1:15-18 ratio is based on which level of roast? I'm super new to specialty coffee and I guess most coffees in the USA are super roasty in comparison to a full city roast I've been encountering in many specialty coffeea in Brazil. In their coffee they're mostly doing 1:10 ratios and thought I was crazy when asking why not 1:18? Just curious...

How about temp adjustment?

interesting. i havent thought to scoop the surface out before. so you never ever press the plunger down? and ps- I prefer 1:12.5 ratio. 10 grams coffee to 125ml water.

1:12 is my favorite ratio .

Wanna be an expert of pour over after this quarantine!

👌🏼

You look like Seva kroetkov 😅 cool vids. I subbed for a fellow skater coffee bud

Great video for pour-over beginners out there! I do have one question: If a coffee is a tad bit strong, and the grind setting + brew time seems to be on point, do you adjust the amount of beans used (dose) or the brew ratio? Thanks. Also looking forward to visiting the Cat and Cloud shop this coming week!!

Hi Chris, another awesome vid, I'm always looking foward to the next episode ;) Any thoughts on ROK? Did you use one?

I’ve been stuck on the dry, astringent side for weeks since I got my first pour over setup and it’s driving me nuts. I’ve ground coarser and coarser, reduced the temp (it’s a medium roast, which my wife got me and I never normally drink, which may be part of the issue) but watching this video I think my pour technique has been off. I usually start outside and circle in, and i wasn’t paying attention to colour change either. Thanks for these tips, will try again tomorrow!

An introductory roasting video would be 👌🏼

Thanks for the video Chris, hella informative. I am having an issue with some of my pour overs though. I brew with a V60 and Encore grinder. Most coffees I brew are ground at around a 16 setting, and brew just fine. However, there are some coffees (primarily Ethiopians) where the filter clogs up and the brew does not draw down. I have even bumped up the grind setting to a 25, and it still gets all clogged and muddy at the bottom, but now my brew is under-extracted. Do you have any tips on fixing this, or should I just defer to an immersion method for these difficult brews? Thank you!

Good tutorial. Can you do a tutorial on iced pour over.

5k followers coming up well deserved. I'm guessing baratza virtuosa grinder? Loved my baratza. Thanks for your work .

What do you think about changing the number of pours (without counting bloom)? I mean how does it change if we pour in 1 or 5 pours? I found my best option for bright acid washed coffees for one pour which takes 2:20-2:30, but I can't name the diffrences in thouse techniques. Btw great video!

which number of grinder in a Baratza Encore did you use for a V60??

absolutely love your videos man, and absolutely love coffee! do you have any tips for someone who is trying to become a barista?

So after years of drinking k cups and reg coffee makers, I’m taking the next step into the coffee world. I bought a goose neck kettle, and a bodum pour over. Just made my first cup after watching this video. Thanks for the info!! It wasn’t bad. It tasted pretty average… although I’m a little concerned because I only used the metal meshed filter it came with and it took me 56 seconds to pour 288 g of water….. 😆 should I buy paper filters? Tips anyone???

Any idea why my pour over always tastes bark,watery and tart? (No matter what kind of coffee) They all taste the same

its paaaan the organizer music

What's your opinion on the Nuova Simonelli Aurelia 2 ?

15g pre-ground red lavazza + 400g water (1/28 ratio) - tastes surprisingly ok

To stir or not to stir during bloom phase? I've seen many recipes with stirring the bloom. Thoughts?

thanks for the vids. i have a few questions. i saw the brewing control chart and noticed that the 1:18.18 brew ratio go through the middle of perfect zone. so.. i want to know the reason you choose the 1:16 brew ratio. plz tell us..

1:14 ALL THE WAY

What your grind size no.?

The V60 spirals downwards in a clockwise fashion. I see in the video you pour counter-clockwise. Is there any downside to this?

Hey Chris what grind setting do you use on your Encore for the V60?

I love making pour-over coffee over espresso. I hate how I have to make three shots of espresso before it tastes good. While with my V60, even if I make a small mistake, it still tastes pretty good.

Do a kickflip

Dope vid. When can we expect a Keurig tutorial, bro?

Hey chris, can you tell me more about color change?

Another great Vid, thanks Chris. For the two who disliked this video would you please provide a link to your vids so we can watch them. They must be really good!