Graham Stark you’re welcome! Thrilled to hear you’re getting more out of it!

Thank you! The coarse grind/45 second settle-window goes against everything I’ve read is a good idea. I’m excited to try this method tomorrow!

@@TomMcGovern Psyche, I tried this this afternoon, and it was the best cup I've made in weeks. I use the 25/300 ratio, 18 on my Baratza Encore, with 99c water. Can't wait for tomorrow's cup.

I have always used 20g of coffee to 300 coffee. I feel it’s plenty tasty this way and beans go further. But everyone’s taste is different. Edit: I have generally used a finer grind as well. Coarse may require a touch more coffee.

Thanks for asking that question. I had the same question. They said 100 g per minute, so I assume total brew time of 3 minutes?

Update: I tried it, and my first reaction was "wow!" It's very balanced and very flavorful. I'm brewing a medium roast with dark chocolate notes, and those are coming through loud and clear. I used a 1:15 ratio (20g coffee : 300g water).

I use the same ratio and amount. 16 - - 18 clicks imo. And proud owner of a comandante mk4. ^^

I wonder the same

Sid Pool that’s right! The time in between can be slightly less in practise. Aim for 20-40 secs!

Great question! There are a number of answers here. The predominant reason is that the OXO Good Grips that we used for brewing in the April blog post is a different style of brewer than a V60 - that is, the OXO is a Semi-flat cone brewer with restricted flow and the V60 is a pure, unrestricted cone. So for those secific brew methods, we preferred the recipes we recommended. That said, brew ratios are more about preferance, particualarly if you can still produce a high enough extraction yeild for your coffee to taste as you want. Adjusting brew ratios will change the TDS of your brew - some prefer stronger, others no so much. Keep in mind that for each brew ratio you will most likely need to adust grind size to compensate. Hope that helps! Happy brewing and thanks for watching (and reading)!

22-30 25 is a great midpoint ! Been looking everywhere for answers to this. Stay in these ranges ; 25 seems too fine at first, but when you do your pour overs you will noticed that it will be extremely less bitter compared to a initially 30-35 clicks pour over . This important because you may think you need to go coarser when starting at a high grind setting , but the closer to fine grounds the more consistent the flavor it will be and more control you will have. You can go so coarse and only receive bitter pours and never achieve what seems a local shop can create . Also depends on water as well and you ant to make sure it’s a calcium based brew water compared to a magnesium based brew water. Calcium gives the cup more brightness and a HD version of what a standardized pour over will be regarding in the flavor that is given. Research into brew water recipes and I promise you that your pour overs will be night and day. That’s the true secret... grind settings and equipment are one thing but brew water is everything. Learnt the chemistry for brew water and why their so many different recipes. This what your local coffee shops and most baristas would keep secret. The water is the secret to success IMO.

Totally agree.

Prefere 1:15. If im not wrong hario also recommends a 1:12 ratio. But thats too strong for my preference.

Three lumps . . . And make it a milky one!

Yes. Black Sabbath themed cakes! :D

Well, Tetsu does it with 5 pours, April does it with 4, these guys do 3, the Hoff does 2, and Tetsu (again) does a single pour.

@@butsukete1806 Tetsu invented this style and even said the number of pours determines the body......

More like the 4:6 method from tetsu. Hoffman has continuous pour in different speeds, there are no pauses.

It's really exact lines, I knew I've heard them before and the title proves it so

Not actually, their technique are quite similar, but not a copy