no

@@TALESCOFFEE lmfao

that’s funny how you’re asking tales to talk calmly, when your people sound like they’re arguing when they talk in their native language.

There's not calm and then there's being screamed at. This is being screamed at. Had to stop watching.

Should be normal for caffeinated people

Yups need a longer extraction time if you use cold water but km glad there’s more people trying things out! Don’t be scared of peoples judging you, if you can explain it you’re Goood to goooooo!

@@TALESCOFFEE Thanks.. just to add.. off late i've started doing 3 stage brewing.. Cold bloom for 30 secs.. warm bloom (just add bit of hot water) for another 30 secs then 4-8 mins of hot brewing.. this is coming out extremely well

@@MaheshGoel Nice! This is amazing to hear, yeah if you did a third pour the cold bloom would probably turn out better because the extraction would be much better I think!

Omg thank you so much for sharing it ❤️ super glad the technique worked out well for you!

You’re welcome! Thanks for trying it!

Heehehee thanks!

Agreed. Say less.

Hmmmmmm I think it’s more to do wirh how cold water doesn’t actually steep the coffee as well. So it doesn’t “open” up the grinds as quickly. If tou let the hot water slowly release the flavours then you may get a better brew overall

Super glad it worked out for you! Super sweet right? :3

@@TALESCOFFEE Yes!

Yesss the bitterness is so noticeable. Let me know how well it works for you!

Thank youuuu! It can but next weeks video would show one even MORE suitable for iced pour overs :)

Hey! Haha I actually used the ice cube for siphon first cause I found the temp too high. This was before I discovered waiting a bit to allow the water to hit equilibrium inside the upper chamber of the siphon. I stopped using the cold bloom because I started freezing my beans instead before the brew. It does the same thing but no need to make ice or have the ice weigh the beans down! Just freeze the beans before grinding. It only takes about 5-10 mins to chill it, and then grind it frozen the beans are cool to touch. It effectively does the same thing! Thanks 🙏🏼

@@TALESCOFFEE Thank you for your answer and for sharing even another new trick! But I will stay with the cold bloom (for now). Take care, all the best.

Let us know how you like the method!

Yessss cold water is good but it’s best in the switch imoooo

glad to hear. I also use preinfussion on my aeropress recipe. But dificult to reach optimum extraction if i use cold bloom on hario switch

Let me know how you like the method!

let us know !

@@TALESCOFFEE ok so crazy results! Run it twice (first time I may have forgotten to change the grind 🤓) This method totally removes any hint of dryness / astringency (both grind sizes). Really pleasing mouth feel and let’s you really focus on the tastes And wow - totally new flavours come through from this method. Definitely more sweetness and it seems to really bring out the fruitier notes and feels easier to pinpoint different flavours in the coffee. Really delicious! Going coarser definitely seems to increase the sweetness levels but I would suggest people try both grind sizes as I found a couple of different notes in each and both were super pleasant NB used room temperature water not fridge water for the “cold” section Thanks for the cool new approach V!!!

Dude I’m super glad this method slept a good impression. It’s so interesting what we can do with coffee right? ^^ I’m super glad to hear this worked out super well for you too. Wait till you see the evolves version :D

Let us know what you think!

You can fix the bubbling up with a slower pour. The Japanese way is interesting but I think to say that bubbling is too hot, if you pour slowly enough like them the bubbles would be inside which is why they have gigantic blooms. They too use quite a high temp. But it is correct big bubbles is way too hot that’s how I’ve suggested the temp control in a few other videos. But the cold water does slow down the extraction process so the interesting idea is to use .. the Hario switch … 🤔

@@TALESCOFFEE thanks! I’d also think that with cold water, first drips would be almost nothing, so you may want to discard that part or like you say, hario switch... but then it starts to become a different brewing method altogether!

@@mrbbm2000 YUPS! I ran some testts with it today and am SUPER excited to say its QUITE good and there's lots of new discoveries to be made AHAHA

Yes it does! I actually suggest people use just enough cold water to cover the grinds in full immersions before using hot! But do increase the steep time just a little longer!

I think this method works better for chocolatier coffees tbh. It takes dark chocolate and makes it milk chocolate!

Yeeeeez! 🙌🏼 lemme know how you like it!

Thank you for the suggestion on the intensity, I’ll try to change as I do more videos this year! . Glad you’re enjoying the video, yeah in general ice makes it a slower and less violent start there’s just a lot of flavours being dissipated as the gas leaves so trapping them and absorbing it is what helps with roundness of the texture. Which is why I advocate for single pour methods too haha.

An issue I’m having with the beans I’m using: I do 4 pours of 50g (ratio is 13g to 200ml), so the first pour kind of gets the grounds swollen so to speak, and the second pour at 30s breaks it and there’s a burst of blooming. It’s like a double blooming. Is this an issue? If yes, any idea what this is? Thanks a lot!

Let us know how it worked out for me!

@@TALESCOFFEE first cup was really good ! Second I ground more course - maybe too course. Will try a little finer tomorrow.

@@TALESCOFFEE ok this morning coffee was finer grind and is like the first cup - I love the sweetness - great cup - great technique!

Water at 2400 MSL boils at 92 c. Let's see if it works...

@@icktri7783 YESSS Lemme knowwwww

Also curious to know. I’ll try with room temperature water.

Vince replied in another comment, it’s room temperature water.

@@LevyCarneiro thanks pal. Well I just tried cold blooming for the first time and man, the cup is soooo sweet! A bit weak maybe but next time I'll grind slightly finer

@@manuelpenaruiz3694 thanks for the tip!

Sorry guys hella busy. The cold water is just room temperature. You could use water feom the fridge it’ll be even slower. You’ll probably want to use an even finer grind then or a little less water just because of how slow the grinds will absorb the fridge cold water!

I didn't even know! I'll definitely grab one and do a video!

We used room temp in thjs one I’ve done it with like ice water Ans it works pretty similarly

Yes I have! I do use cloth filters! And quite a bit too ahaha! Though I’m not the biggest fan of v60 cloth, I use the neldrip a lot! The sweetness is insane, and texture is high. I pour slower with cloths and once I flush I pour down the middle!

@@TALESCOFFEE After starting with the single pour on my V60 (I don't have a origami), i transicionate to this exact technique on the cloth filter, however I cannot create a good well. Is there a technique to make it better? I also think the taste is sooo much heavier and sweet.

For the cloth filters it’s less about the shape at the end but just pouring super slow and more down the middle. The cloth pushes the water back into the middle so there’s less channeling on the sides

@@TALESCOFFEE Sorry I meant when i create a well on the beginning. Sorry for the bad English. Hahahahaha

Oh! Like when I stir it? I never have an issue there but for cloth just a tiny holy is needed theres so much more water retention from cloth so don’t worry!

Hey! It’s just room temp but a refrigerated one works the same! I used room temp in mine!

@@TALESCOFFEE tried cold bloom this morning using room temp water on medium dark roast Papua Sigri beans. It brought out much more of chocolatey sweetness while minimising the harsh bitter taste than hot bloom. Love it. Thanks!

Aww thanks! Glad this worked out for you!

Ooooo I never caught that ine but aeropress is a bit more forgiving due to its full immersion brew type

The saje thing) I can imagine problem in the choice of coffee, degree of roast and density of beans

You’re super welcome! Yeah generally ditching the bloom does give sweeter flavours. But the cold bloom can work in an interesting way too! Can’t wait to show you guys the evolution of it 🙌🏼

Other coffee third wavers demonstrated ditching the bloom AND the tail. I am too cheap to do that, but I get the point. (Forget if it was the real sprometheus or James Hoffmann.)

@@Ma_Ba just give it a try, use 1:10 ratio for best results IMO. Doesn’t mean u need to brew like that all the time 😉

@@LeePierre when you say ditching the bloom do you mean just single pour or separating the bloom part brewed out and throwing it out? That part has the most flavour though!

@@TALESCOFFEE I mean throwing the bloom out. Usually I opt in this case for a 1:10 ratio the ensure good result. Though it’s not for ppl who do like high(er) acidity. BTW I just made today a cold brew cold bloom crossing a vietnamese robusta with an indian robusta. It was an excellent cup TBH 😀

Haha it’s a clip on earring!!! Around 24 clicks would be what I used!

@@TALESCOFFEE Either way! It looks great! Ah, thats a fair bit coarser than your normal single pour grind size... Looking forward to trying this! Thanks!

Yeah this is before the single pour, gotta dhow everyone my old stuff before showing the changes I’ve made to it!

You’re definitely not! Never! As long as there’s a sane explanation there’s no reason to not try!

@@TALESCOFFEE My idea was to use the cold water to tame the fines and not hit them with the hot water thereby avoiding bitterness, secondly before this method I was doing the 3 min steep then filter method and I found that coffee fibers swell up after some contact time with the water, so the cold bloom is meant to open up the coffee more for the final hot extraction.

Oh I love this explanation. Yesss! The cold water does help with the bitterness. Have you tried this method on the switch? Kinda hidden OP

@@TALESCOFFEE Thanks no I dont have a Hario Switch, I have a Clever dripper though havent tried cold blooming on it

@@sugameltpastriescoffee7186 LMK what you think I just tried this with the switch :)))

Oh yes! For sure! I hope this helps you with the dark roasted coffee! Let me know actuallg I’m very curious how it works with a darker roast I haven’t gotten my hands on any recently so it would be cool to hear feom others!

@@TALESCOFFEE I tried your Cold Bloom method and it definitely makes a difference, even at the same grind setting, it produces a more all around balanced cup compared to before (even at the same grind settings). You are really on to something and you are right, this is good for darker roasts. I did a V60 with 30g of coffee (at a 2 cup V60 grind), 90ml of room temperature water for the bloom, agitated with a spoon (my grandmother would roll over in her grave if I used 1 chopstick), allowed it to bloom for 45 seconds, and did the remaining 410ml of boiling water. It is my regular method with a slightly larger bloom liquid, because you are right about needing more water for the bloom when the water isn't hot. This is exciting and I am going to keep experimenting with this method (which you should definitely name).

Hahahhaa I’m glad it works! Wait till you see the evolved form of this one 😉 coming next weeek! But for darker roasts I think this cold water start is better still ~

Mine is room temperature!

Yeah our old light died we tried to Get a replacement on time but didn’t realize this didn’t have an umbrella to it ahaha Will get a new one for next week 🙈

same

Yups that’s what we do as well 😃 forgot to release the video on it 😂

Agreed!!

Thanks!

Omg please do please please please do

@@TALESCOFFEE docs.google.com/presentation/d/1IQgrS8KZ1ivFSCGwF9i_gUCmZANdk0aOcEwxwEWMLM0/edit?usp=sharing It seems that the shape changes with water more than the size, it looks with more volume. There are no differences in size between hot and cold water. I'd hypothesise that with cold water the first components diluted from the bean are the sugars (galactose and sucrose are sweet and according to wikipedia there are in coffee, and do not know the rest), and probablye they have not no compete with other soluble materials in cold temperatures, but they do in hot water where the other components are possible as soluble as sugars. I tried cold bloom and it's sweeter but seems more "simple". Maybe changing the grind size or not using just one pouring. I'll wait for the second part of this video. (sorry, English is not my first language. Greetings from Chile)

@@Gtroncos You have a very good observation. I also hypothesized that cold water changes the particle shapes and it prevents the hot water from actually extracting the good flavours out of the coffee. You are correct, the reason I stopped using this method is because other then sweetness the coffee didn't actually have as much complexity. Which means temperature does affect what is being extracted and the speed at which it reacts. There is also a possibility that if you do a cold water bloom for the beans to sink you'll want to brew for an even longer time.

@@TALESCOFFEE In my case, my coffee just got even more complex as compared to other "no cold bloom" methods. I brewed a natural coffee from the Philippines.

Oh this is interesting! Thank you! I’ll be testing out more beans 🙌🏼 especially since I have a better understanding of coffee since I’ve last used this technique!

BUSTED. He also swears by no bloom hehe 😉

LMAO well I mean this is my old technique. Gotta show y’all the evolution 😛

The one I used is jsut a metal v60!

Awww thanks!!!❤️❤️❤️