And I didn't even have it in 4k the first time!

Thanks! 😅

Great to hear that! Cheers!

That's good to hear! Coffee is a fun learning process. Glad to see the community growing. Thank you! ☕

Thank you! Cheers!

Thank you for viewing! Cheers! ☕

@@howardmatthew1689 It was very interesting! I subscribed to the channel! Please come visit me on my channel :)

Thanks!!!! Coffee soon. ☕

@@howardmatthew1689 For sure!

Thank you! 😁

That's good to hear! It's honestly all up to the brewer. You could have the wildest brewing method, others may smirk, but at the end of the day, coffee is about you, and what you enjoy! Cheers to more brews!

@@howardmatthew1689 yes i agree with you as well 😁😁👍

Thanks!!! Cheers! ☕

I totally agree! ☕

Thank you! It really is! 👌

Yep! I do that now. This was back when the scale was new to me. 😅

Yep! I actually was hesitant to grind this coarse when I first tried it out. It just made sense taste-wise. I guess it's true that you learn something everyday. 😅

Great! If it doesn't come out the way you want it, you can always adjust to your preferences. Enjoy the coffee! ☕

Thanks!!!! Yep! Good to have channels that let you use music for free. 😅 As for the overhead shot, I used a tripod that had the 2 front legs shortened enough to be put on the table, while the third one was fully extended, and duct taped onto the floor. So the whole thing was basically leaning as far forward as I could possibly get it. I don't have a rig for overhead shots so I just did what I could and went with it. 😅

Eyyyy. Sure! 😅

The 4:6 method is just a super fun way to get brews that you can easily replicate! I found this to be smoother/lighter overall. I like it that way. I also tend to use lighter roasted coffees. Not a super huge fan of the heavy coffees unless they're done well like from Japanese roasters. Thanks for dropping by! Enjoy! 😁

It's an old habit of mine, especially when it comes to the 4:6 method. I always found the temps to be quite different by the end of brewing, considering how long the 4:6 method takes compared to the usual brewing method. What I've noticed lately is that it doesn't actually matter that much. But I did find that keeping the temp stable throughout the brewing process led to a heavier body towards the end. Might be because of how temp affects extraction especially in subsequent pours where body is the main aspect you change, or so they say. Your mileage may vary tho. Bottomline is it doesn't affect it /that/ much.

Thank you! Nope! Just turned the music down and increased video audio. 😁

Thanks! Try adjusting grindsize before anything else. Other factors include how hard your water is. I've found that water with higher tds or high in chlorine tends to clog the filter when rinsing. At the end of the day, the 3:30 drawdown time is just a baseline. If your brew takes more or less than that, but still tastes great, then there's no problem.

@@howardmatthew1689 Thanks for the info! Have you experimented with pour speed? I noticed you're going quite gently (12-15 seconds per pour), but I've seen some pours (even Kasuya) go in 5-7 seconds. Guess it depends if you want more agitation/extraction (fast pour) vs less?

@@adamthemute ah yes. I usually speed up my pour to agitate the bed more. I do this when my grounds are coarser than usual, and I want to extract as much as possible without going for a finer grind to avoid the heavier body that goes with it. Yep! When advice is given to a new home brewer, they're usually told to do a single pour. A 1:15 ratio, using 15g coffee, 50g bloom, and a slow and steady single pour to reach 225g total weight at 2:10 time, with 20 seconds of draw down to reach 2:30 total brewing time. This method is super safe for any coffee because it forces you to 1. control your pour 2. Adjust grind size to fit the brew time 3. Minimize differences in variables when dealing with different origin beans In this way of brewing, you get to test out what works for a particular bean by changing the variables in a more controlled way. One of which is how pouring speed affects coffee. Sorry for going on a tangent here. It's just a super fascinating concept to me. 😅

I'm not sure what the proper conversion is, as they each differ depending on the manufacturing. I checked some reddit posts and a few forums, and they pretty much say to go for 14-18 on the encore. My best guess is to go the finest you'd usually go and dial it coarser until you hit that sweet spot.

I'm actually not sure. But during the time I used this brewing technique, it didn't seem to matter that much. One of the reasons I liked this method was because of how step by step it is. It allows you to compensate for different beans. I guess that's where the whole 45 second intervals come from. I feel like they're most likely just guides for repeatability when brewing.

I think that is the idea to let it drain completely, 4:6 method`s brewing time is longer than the normal one-go method, if your ground is too fine or use the holder with slow water flow that keeps the ground sink in water for full 45 seconds, it will be over-extracted.

A good A/B is to set up two brews with same grind settings and identical water temps. In one, slowly pour the water in a continuous slow stream, being sure to maintain a consistent flow to remain at a level not higher than it would be for the consecutive pours. Do the other as 4:6. Decant into multiple samples with labelled cups, have another person shuffle them, then blind taste them. Repeat the trial over the course of several days and you will find whether or not there are pros/cons.

Thanks! I don't have a Baratza, so I asked a friend for comparison. He uses somewhere between 10-13 for this specific method. Hope that helps! 😅

@@howardmatthew1689 that is awesome! thank you for the tip👌🏻

No worries! Ask anytime, and I'll try my best to reply right away. 👌

@@howardmatthew1689 appreciate it!

That depends on how you like your coffee. General idea is the higher the temp, the more you extract. The more you extract, the darker or heavier the coffee. The usual brewing temp is 88-94°c but you can play with it a bit.

Double the weight of the coffee and water. As for grind size, try to go coarser to adjust the increase in coffee grounds. Time will be longer, but I don't think it'll take twice as long. Maybe experiment with what tastes best for you regardless of time. Then again, for the sake of replication of this guide, I guess doing one serving at a time would make the most sense.

None at all! Just make sure to have a cup that's big enough. 😅

Yes!

That said, Howard went 18/300 here, differing from Tetsu’s ratio. Why not stick to 20/300 and simply do two pours instead of three for the remaining 60% if it’s a matter of strength?

@@peterchalach5662 this was specific for this coffee. I tried using less pours the first time I brewed it. Tweaked several variables, and found that changing the ratio was the solution. Although I have subsequently returned to using the 20/300 ratio for other beans.

I usually go 28-32 clicks. For this particular bean, I used 31. ☕

@@howardmatthew1689 what beans are these and what is the flavor profile? i'm assuming that they're rather earthy and tend to be on the bitter side if you grind a tad less coarse. possibly central american/south american? particularly....a costa rican or brazilliian typica variety maybe?

@@SiklistangBano these are Colombian beans. The profile if I could recall was like molasses, butterscotch, and a hint of floral.

Hi! I'm not quite sure, but when I had a porlex I stayed in the 9-12 range for v60. So maybe +3 to +5 clicks coarser? Sorry I can't provide more detail. 😅

@@howardmatthew1689 Hi, thanks for replying. :)

No problem! Enjoy tinkering with coffee! ☕

I am! Wasap, kababayan! 😅

Howard Matthew may ibang suggestions ka po ba na pwede rin mabilhan ng coffee beans besides ng the good cup?

@@puebbles5628 for Luzon area, you can go with Yardstick, EDSA(ykw). Cebu there's goodcup and stream. Stream sources beans from roasters abroad. Great selection! For Mindanao, there's Purge, Hproper, sniff. You could also ask your usual cafes for bags of coffee if they carry any. Or ask them to direct you to shops that do sell for home brewers. Better yet, try buying a few bags online from roasters abroad. As long as you don't reach 10k value+shipping, you'll be exempted from paying import duty taxes. Overall, they come off pretty cheap for the really good beans you'll be getting. Pasabuy with friends also works pretty well. 😁

Howard Matthew woah you really know your stuff. Didnt know about stream in cebu. Ill try searching for those shops if they have online sites just like goodcup

Howard Matthew but if i buy online from roasters abroad then wouldnt that take too long to arrive considering the roast date?

Sure! >18 grams coffee: grind to rock salt size >92°C water >Pre wet filter, discard >1st pour/bloom phase= pour 50 grams of water, allow to drip until 45 seconds >2nd pour= pour an additional 70 grams of water, allow to drip for 45 seconds >3rd pour= pour an additional 60 grams of water, allow to drip for 40 seconds >4th pour= pour an additional 60 grams of water, allow to drip for 35 seconds >5th pour= pour an additional 60 grams of water, allow to drip for 45 seconds Total brew time= 3:30 You can play with the variables to what suits you. Enjoy!

What grind setting did you use on the Comandante? Curious because Tetsu recommends a really coarse grind 🤔

@@tonywhitmarsh hey! I used 30 clicks from 0 (tightest setting). But it depends on the origin, roast, and even the water you have. So it usually ranges from 28-32 clicks.

Howard Matthew i tried this method with cloth filter as well. I was amazed ! Worth it. I used the hario cloth filter from amazon ( i did not buy the carafe tho, i hand hold it or put on the top any small coffee carafe.

@@ronnykumala great to hear that! It's all about finding a recipe you like and sticking to it. More power to you!

30 clicks. 92 degrees Celsius

@@howardmatthew1689 thanks

It's not just 65ml. The end weight you saw at the end was when I removed the dripper with the grounds in it. 😅

It is coarser than usual. This is to adjust for the increased number of pours + considering that the method calls for a complete draw down after every pour. Going finer would cause overextraction.

LMAO! True. The wildest part is, there's more expensive ones 🥴 Thank you!

Hi! As with specialty/3rd wave coffee, single origin beans are used and are roasted lighter than the usual 2nd wave coffee(eg. Starbucks). This is to preserve the natural flavor tones unique to each origin and lot of beans. And with the brewing, careful attention is given to grind size, water temp, and overall technique to extract as much flavor without resulting to the usual bitter, burnt, overextracted cup of coffee you get from 2nd wave coffee chains. With that being said, the color is usually lighter, golden reddish brown. I hope that explanation was good enough! Was just going off the top of my head. 😅

could also be because he used 18g coffee instead of the 20g that Tetsu Kasuya uses. that makes the ratio 1:16.66, which is similar to the ratio used by Scott Rao and James Hoffman :)

Under extracted because ground too course?

Coarse even.

That could happen. Some people also like the usual black, dark, heavy, overextracted coffee with no nuances.

It just means that 40 percent of the water goes in the first 2 initial pours, then 60 percent goes to the last 3. First 2 pours are supposedly for acidity and sweetness, last 3 pours are for adjustment of the body or "bitterness".

Ohh thank you, btw have you ever try this method with another kind of dripper? Like flat bottom or something else

@@stephenhalomoanhutagaol5740 no problem. Yes! But as with how flat beds go, I usually go 1-2 clicks finer. Lately, I've been experiencing sweeter cups with flat beds.

@@howardmatthew1689 You're awesome howard, thank you so much! 🤘

No big deal! Just happy to share anything coffee! 😅 have fun!!!!

The idea is to pour 40% of the total water volume in the first 2 pours. Then 60% of the total voume in the last 3 pours. According to Kasuya, the first 2 pours adjusts for sweetness and acidity, and the last 3 pours adjusts for body/strength. 40:60 so 4:6 😁

@@howardmatthew1689 this is good info to add to videos going forward. I just love the science behind all of these different methods

@@joyridaz Thanks for the idea! Right? I love coffee for the taste and all, but the science behind it is extremely fascinating, well at least in my opinion. 😅 will incorporate more of it in future videos. 👌

Does the ±10 gram difference in the first two really matter versus a simple 5 pours of 60 grams?

I really can't scientifically attribute one factor causing it. It might also be the pouring. The important thing here is to realize that this was just a recipe created as a guide. Personally, I've stopped using this technique as I wanted to limit as many variables as I could. But alternatively, this recipe could also streamline your process by neatly dividing pours and times. As with anything, it's still up to you in the end.

I guess the bean origin and roasting comes into play as well? Not sure about this though. But hey, anything to get a good cup of coffee. 😅

@@howardmatthew1689 yeah maybe, i noticed that with the portafilter machine where you need to adjust the grind setting a lot. I also take boiled water and pour it into my kettle so it cools down to somewhat 90-94 i guess... right now enjoying a tanzania coffee from mr. Hobans :)

@@151forShizzle cheers!

@@howardmatthew1689 with 35 instead of 32 clicks it was really good tbh ;) cheers mate!

@@151forShizzle I wouldn’t let the water cool down at all. The moment you pour the water on your coffee in the filter the overall temperature will drop to 80s even if filter etc were pre heated. So, I would pour the water right after boiling.

Yep! Just a minor tweak to dosage. That's why there are basics. 😂