Thank you for the suggestions! I take these comments to heart since I am looking to improve. I do roughly script things out like there’s a layout but for the most part it is as it goes. Hmm, I will definitely work on an updated version of this since it didn’t tackle the dialing in issue enough. Thank you again and I too hope to improve and produce better content for you!

Thank you!

Yesss! I also struggled to find more explanations on things. Glad you’re loving the content! Thank you for thissss!

Yeah sometimes we don't really think about these things. Glad it helped!

You’re welcome!

Thank you! I do actually, you can remove it by blowing on the grinds gently, I actually on my grinder I do not tap the fines that come out at the end so there’s less chaff. If you’re using a manual one it is a bit harder though. I don’t think it plays a huge role but chaff and fines don’t have flavour so I would brew tighter ratios and slightly faster instead!

@@TALESCOFFEE Awesome! Cheers, I am going to try this next time I have a chaffy-coffee. Will try not to make too much of a mess ahahaha

Awww thank youuu! We are also still learning roasting ourselves so .. it’s kind of complicated 😂

So pastier is like when it becomes almost like a sludge. When coffee is fully extracted it'll become more pasty. You'll notice if you do multiple pours on a finer grind water will almost cease to flow through the pasty grinds. It's to do with agitation during your pour. If you press all the floating darker grinds up then you'll have been extracting from everything for longer. The pastiness happens a lot faster when your stream isn't lifting the coffees up either so if your water is too high and the water isn't digging down then your coffees will just be forced into the bottom and when water passes through it becomes a lot more pasty. So the ends at the top being bigger isn't necessarily an issue. If you could send me a picture via instagram it'll be a little easier for me to judge. If it's like super chunky and looks like rocks on a beach then probably you're under extracting your coffees!

Thank you! Glad you liked it!

You’re very welcome! We use standard Hario filters for Hario drippers and origami filters for origami drippers!

@@TALESCOFFEE Thanks a lot!

Thank you!

Thank you! We’re trying ir work on different styles!

oh! This is interesting. I literally bought one yesterday, it’s being shipped over. I’m gonna dabble in espresso nect 😂 . Glad you guys like it!! Wooo!! My favourite brewer for sure is the origami (small size)

You’re welcome! We generally use 89-91 degrees for all our coffees 😊

Ah okay! Sure! We can do that, we just brew our own coffees that we roast. Most of our coffees are around medium but we shall mention that in future videos!

Nope I don’t get a stall. It probably is cause I don’t stir very long it’s just to get a motion. I definitely will go into the stalling. I wasn’t aware people have been struggling it thank you for the suggestion!

@@TALESCOFFEE yeah the niche difference in your technique probably made some big difference. I'd suggest using some typical cheaper grinders to test out fines. Chestnut c2, baratza encore for example. Another thing is that my brew tend to be a bit "cloudier" which might indicate fines getting in my brew? Not a huge problem but perhaps worth talking about. I personally prefer a clean cup. Not a huge fan of cloudy French press for example.

HEYY! VERY good observation, so the tap differs between each type of bean and what I wish to achieve with it. By stirring the grinds before we have stopped the clumping already. As for different taps, there are beans that sink extremely quickly (tend to be lighter) and ones that have more gas and lift. So packing it makes the first drip come out later. Depending on how you pack it you change your pour. So for example on my single pour (Brazil) it’s a very fast sinker so for me the technique I use is to pack it a little bit more flat so the divot is weaker. This way I can maximize the extraction early in the brew. So I pour extra slow as well but the secret is speed up and to pour really quickly down the middle to lift all the coffee and speed up the drain time. It’s just slow in the beginning and then speed up to make sure there’s no clogging. As for “bypass” like through the side of the filter, it’s going to happen anyways. The rate at which bypass or side channeling happens is constant at the same height. The higher your water level is the more “bypass” happens. But it isn’t really an issue IMO. It’s an overrated and not calculated thing. It just helps with speed. If your pour technique is good enough you will have a full extraction anyways. There are small tests we can do to prove this but yeah. Probably a long winded answer but if you have any other questions keep asking away 😬

@@TALESCOFFEE Thank you for the well put reply. Never long winded when a good answer is given. Thank you for the answer and I have started using this technique and will let you know how my brews progress. ;-)

Yes! Do let me know what you think of it, packing is like another level of testing but yeah. Remember it’s all in the conceptualizatioj of how yoh want the coffee beans and water to flow. I think a lot of it is FLOW and the imagination for it

WOOOO Ok, so given your parameters I feel your coffee could be weak. Your flow rate is actually very high tbh. For you to finish 500 grams in 1:54 is actually quite quick. So if anything I might even try grinding .. finer .. HAHAHAHA The astringency might actually be from a weak brew. If you can't start with a slower pour you should still try. The go back to your normal speed, but your flavours should balance out a bit more. If you could send me a picture of your finished coffee, like the grounds. Send that to me over instagram and I'll help you figure it out a little more!

@@TALESCOFFEE thank you for the help! 🙏🏼 Yes, totally could be a pouring technique issue. I am trying to start the initial center pour as slow as I can, but perhaps I am still too fast. And I will try finer grind, very possible I haven’t optimized grind size for the technique to the point where it’s a variable to be left alone just yet.

Ahaha it’s just understanding the pour and then stirring quickly from top and outside to the bottom inside

My resulting brew bed dome shape has gotten better as I’ve gotten less timid with the chopstick stir at the end. So I’ve found stirring more aggressively and really get that coffee slurry moving in a swirling vortex results in a brew bed that looks more like Vince’s.

Hey! Sorry foe the late reply. I inquired a few friends and had them send me pictures since I don’t have the comandante grinder myself. They suggested around 16 clicks! Give that a try and let me know how it works for you!

If you follow us on instagram make sure to tag me with this comment so I can do an IG story for you! I'll show you a full brew there!

Unfortunately, I don’t have Instagram.

@@edwincartagena1560 Ahhhh hmm okay we can do a youtube shorts for you :) let me figure this out ahaha

I don’t claim my methods are the correct way do I? I merely say this is how I dial in my coffees and my thoughts on how I would adjust to the beans I’m currently using. Though .. if you guys want a more in-depth kinda video .. you got it! I’ll get onto that 👍🏼 I’ll try being more factual on things. I do just sometimes feel like sharing personal thoughts.

@@TALESCOFFEE thanks, yeah I enjoy your video and many of other tutorials I see online. but I usually find the videos less fact based. I've been brewing and roasting for nearly 20 years but I'm still of the mindset I know nearly nothing. I always try to stay openinded to try new ways to do stuff. I tried your method on some coffee I roasted.. of which there probably to many variabilities known and unknown to really translate exactly but I found my lower quality coffees tasted a littler rounder and slightly sweeter kinda like an aeropress. The higher end unique coffees I tried tasted round and less unique, it was missing some of those really distinct notes that makes a cup standout. But recipes don't always translate verses tips and facts.

@@lukesp5721 agreed yeah. I personally do like the rounder mouth feels and flavours. On the note of complexity, there's generally more complexity if you end up brewing for a little longer. A lot of my techniques are based off feelings and not super scientific. I do run specific tests to verity my theories. 20 years though! Congrats! I'm actually relatively new, started coffee like 5 years ago at most just opened a shop and learned as I was running it ahaha ... (bad idea)

@@TALESCOFFEE I'll keep experimenting :) I find every coffee is so unique I end up changing my method. Haha , 20 years is good for shaping the palate and knowing what and why I like something. but as you know there is so much info out there now you could probably learn everything I know in one year 👍.

Thank you for watching the video :) It's been a while since I made this video. I do believe I did talk about the grind size and how I never change it really. Incase I missed it, I believe in doing finer grinds. The finer the grinds the more consistent the grind size at least from a deviation point of view. As for water temp, generally the rule is lighter coffee = higher water temp, darker = lower water temp, Is that it? You can watch my newer videos on what determines an over or under extracted coffee. I talk about how a certain shape/granularness to the grinds and pastiness show either under extracted or over. Generally under extracted have granular looking grinds on the walls of the dripper. Over extracted is when your beans are just super pasty at the top. Though you probably won't watch this I do think you should to understand my thought process. kzfaq.info/get/bejne/esiKqrZ3nZ65qI0.html&ab_channel=TALESCOFFEE Have fun with your coffee journey hehehehehe

All these guys with their perfectly cleaned grinder is just suspicious. At least you know I make a lot of coffee ;) but will clean for next video haha.

@@TALESCOFFEE C'mon... it is not suspicious. If you own a café, lab or roaster you keep things clean as they perform better.

I do daily check ups, it’s just during the video I had to refilm the scenes a few times 😂 you know .. noob tuber here. Also because of Covid I’m filming on my own now director/editor isn’t there to help me quite as much and end up leaving some parts oit. I will keep it clean for next ones though!