You blinked once. Freaked me out.

So glad you mentioned the nuclear fallout method. Have used this forever and it’s fine, no one has ever died from it

Started brewing pour over 3 days ago and today I've achieved my first flat bed thanks to you! Best cup i've brewed so far! Shout-out from the Philippines, Chris!

Yes! Thank you for standing up and mentioning using the water from your kettle! Everyone always looks for this and is extremely picky about it. All these people are just haters who look for reasons to complain about anything. Just because ''everybody knows it's so wrong'' but they don't even want to listen to why it is not.

Always the best, straight forward! We love you Chris!

Yeaaaaaah always a pleasure when you pop up on my feed! I'm deffo one for the spin just because it feels fun In the morning

Solid! The 4:6 method really keeps the bed leveled because you're pouring in stages! If anyone wants to try it. This is what I came to after some meddling: 30g coffee 450g water 450 grams broken into two is : 180g - first pour 80g second pour 100g 270g - 3x 90g pours Start the timer at first contact of water and pour every 45 seconds in concentric circles. 😁

I’ve actually recently stared doing a Rao Spin a 2nd time when there is like 1/4 water left in the draw down. The reason being is that even though you do a initial Rao Spin after adding all your water, there is still some coffee grounds left up on the wall even with a flat coffee bed. I mean, it’s not A LOT of coffee grounds left over, but my whole reasoning behind this is that if we are going through the trouble already to give this amount of attention to make a cup of coffee, why not do it a 2nd time, you know? But yeah, great video Chris!

Yep the swirl and the taboo pour works great in the V60. I've had fantastic results this way.

Yeeeeeeeaaaaaaas, man the 'Extract everything' is back😍!!! Thanks man ! Monday morning's in Germany have a meaning again!!

I’ve been using a lot of Scott Rao’s methods for V60 brewing. Between filling the dripper to the top, using a spoon to create a vortex, and then about 1:45 into the drip, giving it a good ole Rao Spin. Consistently every single time, I have a nice flat bed with even extraction. The only other variable I ever have that causes issues is grind size, but when dialing in a coffee, you’ll always have that.

I did all 4 🤷🏽‍♂️! Best extraction ever, I have a number 4 melitta style from Starbucks, tastes delicious 21grms of coffee with 350ml pf filtered water 💧.

Hi Chris! I'am searching a lot for the mathematics in coffee. After lots of experiments, I believe that the ground coffee should follow a normal distribution, for a better extraction with the v60. So when blooming, I am trying to make that flat coffee bed similar to an normally distributed one, a coffee bed that 'hugs' the inside of v60. The shape you get after pouring is similar to the 'high and dry', but not so high and not so dry! Thanks for sharing the knowledge!

Ever since I saw that Scott Rao video, my pour over game has been fire. Stirring the slurry definitely helps, and as always, great video!

I pour in stages, swirl & tap. I sleep on those beds afterwards.

New to pour over and I've been living that high and dry life. Recently I've been using a spoon to push the edges down but i think im going to try the stage pouring next time. Thanks for the tips.

Pouring in two stages (together with an initial bloom) combined with the nuclear fallout method and followed up by two Rao rotations! Works great every time :)

..."slurry" makes you sound smart... Funniest quote this year!!! 🤣👍🏻

I've been using this for quite a while, the spoon knockdown. This was a very good video. Thank you.

This. Was. Awesome. Loved your energy and sas the entire time. 😂

Nice job - new to this, been doing the last method.. seems to work, of course, many of the videos are for a single cup, but I make a 2 cup batch - so times and techniques are a little different..very happy with the kettle pour on the grounds edge method..

Thank you cris, i just started enjoy v60, this is very useful, thanx

I like ur explanation dude. Really informative and i tried and like the scott rao method.

Good energy, kept my attention = nice change to the morning brew, thanks!

Thanks for the information. I've used each of these four methods. Your buddy James Hoffman debunked the bypass myth. He found that in reality the extraction was lengthened.

Good job summarizing all of those methods in less than 5 minutes

Awesome video! I have a chemex to try these various tips on. Thank you!

I used to brew by pouringt the water in all at once, and it resulted in the wall of coffee grounds around the top of the filter. I now use a varation of these 3 stirring methods, which work quite nicely and result in a flat coffee bed in the end.

def. the spin is my fav... Although if I spin too much I end up with a long pour cuz the fines clog the paper filter

There’s also the “blast the last” method! Sometimes I’ve seen a strong pour with the grooves of the V60 to get that spin going.

Just when I was struggling this morning with my pour over this video was uploaded. Rock n roll dude 🤟🤟🤟🤙

It's been a month I guess, having fun with the 1st, 3rd and 4th ways. I just combined all these three ways like a routine as I think the consistency of the output is yummy. Haha But, after blooming, I kinda do the 4th one (stirring the ground with thin water flow), while doing the 1st and once it reaches the ratio, I finish it with the 3rd. 😁 And that's why I just skip the 2nd way. Hahaha Anyway, thanks for this vid. ☕💕

Nice video! Tapping the brewer (done easier on plastic brewers) after the Rao spin is the thing I usually do. I think it brings the fines to the upper part of the "slurry" which makes the drawdown less clogged (helpful if you do single pour) and the bed more even.

I’ve been doing option 4 for years! Down with the haters.

I was looking for this. Just recently got into brewing. All of my V60 pour-overs have been high and dry. Will try out the other suggestions. Thanks!

usually I use method 1 and it's so good

The stuff I think about, Baca makes vids about... TO THE LAB!

Amazing video!! Superb content with a chill out attitude!! Rao’s spin + Stirring the slurry- 🤓 Is “disloge” another smarty-pants word?? 😝😝. You are truly inspirational. Greetings from London.

4 definitely works for me. I use a Chemex.

you the real one, chris!

Nice one, good explanation on the bypass

This was a great video man! Thanks for your advice...Have you ever used a vacuum coffee pot? I have a 1930's set and I'm struggling a bit to get it just right. Any tips or other links would be great!

Great video! Do you think grind size has anything to do with grounds that are sticking to the side? I struggle with this issue a LOT. I usually do a spin but occasionally I will stir a bit. My coffee doesn’t taste bad so I’m hesitant to adjust the grind, but I wonder if it is too coarse maybe the water will get down into the center in a hurry? I don’t know..I’m thinking out loud and now I need coffee lol. Very informative video!

Nice one. Just started trying the pourover method. As I can see I've totally screwed it up the first few times. Thanks for the tips!

Great stuff bro! Keep it up

Great video dude, I live super close to your shop, gotta come check it out some time. -- I used to live near Menotti's when I was in LA too!

HAHAHAAH! go all Black Friday on the next one... I love that!

Very didactic I loved it! What do you have to say about the french press process?

I use a combination of 1, 3, and 4. I'm a closeted 4. I've been doing option 4 for YEARS in spite of the bad rap it gets. I've always heard its a BIG no-no, so I've not been very open about it. I've never thought it to be a concern though. I'll even do it with a Kalita, it just takes a little finesse.

this ones definitely going to the shop

I lift up my brewer a little and drop it onto my carafe to dislodge the grounds and then add a few rao spins to it. works like a charm!

Going for the first method , love to keep everything in rythm , i’m a musician :)

I pour in stages and then at the very end I give it 2 gentle stirs around the edge works perfect every time

Cool video bro! Thanks!

Chris you always have such cool music in your podcasts and videos, where do you get this?

I mix and match the Rao spin, the spoon, and also one you didn't mention which is picking up the dripper and dropping it gently against my decanter in order to kind of pack everything into the bottom and flatten things out as it drips down.

Combining step 3 and 4 always!

dang bro for some reason i got the vibe you were from the 831, and holy shit didnt know you had a shop in capitola. i dont come back often but when i do im gonna be stopping by! my mom still lives in SC. thx for the tips, just got a v60 and it can be tricky makin pour overs. much love

Very nice video! Good composition, nice music and great Chris. I've used a one stage pour (after the bloom) and finished with the Rao Spin. It's basically unfuckupable and gives me consistent results.

Never seen any coffee video like this, very informative!

Great video as always 🤙

So oddly satisfying to know I'm not the only person who doesn't have an issue with the odd pour down the sides - never at work, but always at home. Thanks for validating my choices 😁

Just found out about you yesterday... great informative videos

I get a flat bed by pouring from a greater height. V60 4 cupper. I don't need to stir. The water hits harder, stirs everything up. Instead pouring from 2 or 3 inches (50-75mm) I pour from about twice that height, 6" (150mm). Hario gooseneck kettle. The water lands harder, stirs things up, leaves me with a nice flat bed. Extraction seems fine. Coffee tastes good. I adjust my grind to get all the water through the coffee bed by 3 minutes or slightly over 3 minutes.

Good stuff as always

Awesome! Thanks for sharing ☕️✌🏼

Smashed it 🤜. Another amazing video

Cool vid, nice to see the different methods side by side. I rock the Rao, go all in, a few swirls and walk away..

Definitely no need to go all "Black Friday" on it. Good tips, Chris!

Fallout or by-pass has been my go to, to dilute an extraction if I want a little more water in my cup or want to wet a slight over extraction. V60

Consistency within either method is only achieved with the same beans and grind. When I am lucky enough to get a very freshly roasted Ethiopian, the staged pour with a spin during bloom and a stir on 2nd and 3rd pour works flawlessly. Get some so-called Single Origin from Lidl, and you may want to grind finer and induce a lot of agitation.

I’ve been trying to account for the high and dry by adding more coffee, so while it’s not an even extraction the same amount is extracted to get to the ratio of 1:16 or so. It tastes pretty good to me, but I’m no grader. I think that probably affects the “stages” of flavors come out of coffee during brewing, but I have no idea about any of that. Anyway, great video man! The pour on the side is definitely not as taboo as it used to be, a lot of shops I know are bringing it in :)

Combo of #1 and #4!

Hey Chris! Huge fan. I've been on the lookout for some great Compare & Contrast videos on v60/Chemex/Kalita wave. I've found a lot of info on websites (Sprudge, Stumptown, etc.), but just can't find a good youtube vid. It'd be dope if you made one, or if you know of one, sharing it would be cool too. Stay Dialed, Noah.

As a coffee (self-trained) aficionado I'm glad to realize I've been using #4 all along since I started using a Chemex...life is good. Thanks Chris for all the great vids.

having tried a few, I tend to find that slowly adding produces better results. I also find it makes the extraction a little quicker overall, adding all the water at once seems to compact the coffee down more and slow down the drip. If I forget, then a quick stir sorts me out.

Rao + fallout method = ❤️

Subbed, great tips thanks :)

I can vouch for bloom/pour/pour/pour method with the nuclear option on my Chemex 3-cupper. Flat filter against the sides = no spillover. That being said, I only *gently* bring the water to the stuck grounds to dislodge them.

Thought you blew my mind with "slurry" and then you dropped the real bomb with "scalloped". Vocab game is strong.

Great Video🤙🏼

What is your stance on agitation control through things like the Melodrip?

Great video and thank you for number 4, sir! :-D I never got, why every pour over guide warns you to avoid pouring on the edges. Didn't make sense at all, especially on V60s an Chemexes. Unless you go crazy and dump in all your water on one side... I do it all the time on my Kalita (in combination with the Rao Spin) and always get great results. You just have to be a little careful to stay on the inside of the filter.

i have been doing some home brewing for quite some time now so here is how i learn 1) tasting the coffee everytime you pour water in it is like how you taste espresso at different stages of the extraction so from there you can experiment how you pour your water effects your cup of coffee. 2) things like water minerals, water temperature and agitations can effect the rate of extraction from your coffee. 3) knowing what you want from your coffee, after doing some cupping can help you understand what characteristic taste you can get from the coffee it self. if there's mistake please do correct me as i'm still learning thanks :)

I think I will take the second option.

All in type of bro here! 🙌🏼

Yo! I notice you pour and spin counter-clockwise, but stir clockwise (with the V60 grooves). Does it matter?

Whats the grind setting used in the video it looks sort of course?

the rao spin is a swirl not a spin. it's also a good way to relieve the load on a french press filter before you plunge, with the filter lifted a little above the brew

What about gentle stir during bloom?

Pour over is my favorite way to make coffee and the first way is the best way imo

I usually shake a little bit my V60. It's okay? Greetings from Venezuela! Bless 💪

Straight up dope

Very good!

As always great content. 🤙 Next, How to calibrate espresso.

I have literally tried methods 2-4 and still ended up with a meteorite crater. I'm using a Bodum "chemex" style carafe with a "melita" style filter. The filter is cone shape over all with the exception of not being a point at the middle, but rather a thin flat rectangle. This might be the contributing factor. However, gonna try the first method and see if that does the trick.

Scott Rao swirl is the key. Id also put in that when you bloom you’d like to stir for a more even extraction from the start. All the coffee will then come into contact with water and release any trapped gases from the roasting process.

good shit chris

Before I pour, I put those small Aero Press Stainless Filters on top of my Coffee....Then I do the pour....The disc keeps the coffee from floating upwards....It stays in place....The Disc dose a great job of holding the coffee in place. When done, full extraction....SS Disc can be purchased for a few bucks on Ebay

I usually pour in stages, bloom and four pours total. If I still get some coffee on the walls of the brewer, then it’s the nuclear fallout stuff and I think I get nice brews.