That recipe and the two pour April brewer recipe are my go-to for the same reason.

​@@nolanscott9870oho some recipe, an easy one with no brainer that i don't know.. lers goo😅😂. But thanks❤

That's been my method for a while too. I'd love to hear Lance's thoughts on what impact doing the percolation first then immersion would have, as Lance's method is the opposite. And given that the second half of brewing is more likely to extract bad flavor compounds, it sorta makes sense that Asser's method does immersion in the second half to round out the cup. Lance, any thoughts?

What are your thoughts on pouring the water in first then adding the grounds and letting it steep for roughly 4 minutes and then opening the valve?

Have seen the pulsar brewer called NEXTLEVEL LVL-10 Brewer

I second that. Just tried it today....one of the best brews I've had out of the pulsar. I was having fast drawdown issues with the Gagne recipe. Rao was suggesting just to keep grinding finer with minimal agitation but the body was getting more and more syrupy and just astringent and I was still not hitting their times using a ZP6. Great recipe I might try it using a 20gram dose now as I heard that is good for reducing astringency too which I had a very small amount of with this recipe but overall it was way more balanced, bright and aromatic today.

Thank you!

@@LanceHedrick 👊🏻

​@LanceHedrick hey Lance, On 1 of your videos you were pulling Quakers and tapping the beans. Why did you do that? Do the beans sound different or were you just moving the beans to see them better? Thanks man much love from Japan

How was it?

how was it

@@nutdazzler Pretty good, but I find I don't use the Pulsar much. It feels like a lot of fiddling with set up, use, & clean up. It makes a good cup of coffee, but I prefer the switch for ease of use & reliability.

@@trygv.b.155 Thanks for the feedback. I almost pulled the trigger but thinking of playing with the mugen (less bypass) in my switch and dabbling with drip when traveling in aeropress. I want less components and odd sized filters seems annoying for travel especially.

@@nutdazzler You're welcome.

wow! That is so cool to hear! I vote go for it! Chase the passion!

what grinder do you use and at what grind size? i'm having trouble dialing in w the Q2s, i feel the need to grind finer

@tobaccoffee I'm using a 1zpresso K plus at home at 7.5 to 8 setting. At the shop I'm using a DF68 with SSP unimodal at around 65 from zero (chirp).

Just a theory: I think that a larger percolation first gets some amount of under extracted coffee in the decanter, which adds more sour fruity notes into the final brew. That also happens with 4:6 when you increase the amount of the first pour, and in Tetsu's devil recipe.

The Next Level LVL-10 (model available now, doesn't have the valve) is very similar in concept (better design to lock in the filter though) to the Tricolate. Main diff is it's bigger. You can brew up to 50g of coffee. (I often push it to 56g so a 340g bag comes out even.)

Thanks for the info!

It's discontinued

@@iambear.6526 oh man, bummer!

better than a v60? I’m newer to the pour over world. I’m familiar with many brewers but usually brew by French press or espresso

Thats interesting! Which lab filters? Food safe?

@@LanceHedrick Certainly not NSF certified since this is pretty off label but I have just been using the stonylab slows from amazon with reported about a 10micron gaps but theres a whole ecosystem out there I have seen with even finer. Of course I don't think there is any RCT work w.r.t. any food health concerns but given that they are ultimately almost entirely cellulose I would not be worried myself.

The way I understood it (take that with a pinch of coarsely ground salt…) is that say I gave you two coffee beans and a knife and said cut one into two even halves, and one into 8 even eighths - it will be much easier with the tool you have to get precision on the halves. Then if you were to steep both in water, you would extract MORE from the eighths but it would be less EVEN than the halves. So what I’m taking away from this is, this brewing method is a way to extract more from coarsely ground coffee which will already extract more evenly.

@@Nhamilton3991 Thanks! That does make a little more sense. I haven't done as much immersion brewing, I'm typically using the Orea V3 and I've gotten so used to grinding on the finer side due to its fast flow rate. I'm still questioning the courser is more uniform idea though. In my brain from a mechanical standpoint, you have 2 cutting surfaces with a gap where when the gap is tighter the particles would be smaller and in theory closer in overall size and shape vs the gap being larger where inconsistent size pieces could get through more easily, which is typically why you have more fines with courser grinds, at least from my experience. Even by eye you can see that finer grinds appear more consistent and uniform vs courser grinds from the same grinder, so that's where I'm still a little confused. I'm not arguing it or saying its wrong, I just want to better understand it. I do understand for the brewing method how courser would be more ideal since the water will have more contact time with the coffee, I'm just struggling to fully understand the mechanics of the particle distribution part.

Yes to this! Mugen plus Switch is awesome.

I was skeptical, but this really did make a noticeable positive difference. I just used my usual Switch immersion method (no bloom, no Kona on top or anything) but stopped pouring at 180g instead of 300. Let it steep for 2:15, opened the switch, and did the rest like a pour over. I got the sweetest and juiciest cup I've had in a long time with no extra astringency. The extraction must be higher. I'm brewing Cusco from Passenger, a light but balanced roast.

yes you definitely could. You need to grind coarser and less tho. Metal filter and fellow prismo could help mitigate some of the potential problems of this in the aeropress.

The coffee chronicler has a recipe like thus

This was so obvious to me when I saw all the no bypass brewers popping up, I never understood, especially if you're just doing a no bypass pourover, why you wouldn't just do it in an aeropress.

I can see the value add of a valve or release system which is why I ended up getting a clever dripper, but for strictly no bypass if you already own one, the aeropress is perfect IMO

@@KelmoMusic I have the Tricolate, which I haven't used much but just to finish the last bits of coffee in the bag or canister. They're just wider than the Aeropress and the Tricolate also has a shower head you pour into

Noticed the same with mine, still going strong however.

Today used a V60 style metal filter instead of a paper filter and the coffee was FANTASTIC 😊

This is a great post. And also, when will the Pulsar be available???

@@NashvilleFanatic Ikr, I can't wait 😢

This is what I do too! 50 oz or 1.5 litter stainless steel FP, cold brew, plunge half way, pour over v60 filter to decant.

I thought I was the only one who heard that!! 😂

I have one that I haven't used for a long time. It was my "upgrade" from a Clever that the valve mechanism failed on. My big issue with the Bonavita was an inability to properly clean it, esp the areas around the valve. Did you come up with any solution for that? Also, Lance commented that the ceramic V60 was worse for temp stability compared to plastic options and wouldn't the Bonavita be worse than the Clever for temp stability?

@@cichlisuite2 I clean my espresso machine using Cafiza, and as I'm doing that I run it through most of my other coffee devices . . . it does a great job and those areas all end up spotless. I haven't measured temperatures and I don't have a ceramic V60 to compare with so don't know, but I have measured temperatures with the Bonavita and it seems to do pretty well. Maybe it's thicker than the ceramic V60?

He did it but just didn't show it.

You know it! I might go a bit bonkers whenever the 50% off Barnes and noble bi annual sale happens.

Washed light roasts are great. African or American are cool