Pour Over Coffee Discussion: Using the Bypass Method (Hario V60 & Origami)
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TIMESTAMPS:
0:00 Intro
0:42 What is the "Bypass"
2:11 Reasons to use bypass
2:44 Executing the bypass
4:53 Demostration
9:22 Conclusion
Video Description: Ever wondered what's the best way to brew larger cups of pour over coffee? Well today we are going to discuss the concept of a "bypass" for your next pour over coffee. This method will apply to all pour over drippers and the ratios discusses will be universal for Hario V60, Origami, and other drippers.
@benjaminpoolemusic 3 жыл бұрын
I was amazed by how well this worked. I brew 2 cup pourovers most of the time since I'm usually making coffee for me and my partner in the morning, and had been having a ton of trouble getting a good brew with a particularly fruity coffee I got recently. Can't wait to try this with some other coffees soon!
@TALESCOFFEE 3 жыл бұрын
Super super glad to hear this method worked well for you! Let us know how other types of coffees end up tasting for you!
@octavigoose 3 жыл бұрын
I want to thank you for these videos. You're the person with the best V60 method and understanding that I've found online; I appreciate and learn a lot from every single video.
@TALESCOFFEE 3 жыл бұрын
Thank you for your support and kind words. We hope to continue producing great content for you!
@michael.d. 3 жыл бұрын
I have the same Bonavita kettle - for about $1-1.50, you can get a silicone flow restrictor that fits inside the kettle, and it makes it a LOT easier to control the pour. You’re not going to be able to get the super-fast pours, but it’ll definitely be easier to gently start a pourover, or pour from a full kettle even if you’re just making a single cup.
@TALESCOFFEE 3 жыл бұрын
I will definitely look into this! Thank you for letting me know actually ~ really appreciate it! I always just pour into a different kettle that I really like to use, and then brew with that one instead haha
@bongbongkhu5479 3 жыл бұрын
Hey vince! Im BACK!!!! with another comment for tales coffee!!!!!!😆 vince you give best opening on youtube EVER!
@TALESCOFFEE 3 жыл бұрын
Hey Bongggggg! YEEEEE HAHAHAH energyyyyyy! Thank you!
@baristakarl7578 3 жыл бұрын
Your intros are the bomb bro! Plus your techniques work well too. Keep those videos coming. 💯
@TALESCOFFEE 3 жыл бұрын
Thank you! Glad you enjoy them!
@michaelcibula9552 3 жыл бұрын
Thanks Vincent! Definitely trying this as I tend to make larger brews.
@trungcao4792 3 жыл бұрын
Awesome video Vince! thanks for stating numbers along with your ratios for people like me with a scattered memory
@TALESCOFFEE 3 жыл бұрын
You’re welcome! Yeah I figured people would get confused if I just went roughly. I never really mention rations since I think it’s like an imagination/imagery, glad it helped!
@Fidelkasra 3 жыл бұрын
Amazing! Makes my life so much easier now 🙌🏼
@TALESCOFFEE 3 жыл бұрын
YEEEE super glad to be able to help!
@michaelbanuelos969 3 жыл бұрын
love the videos. thank you for uploading!
@TALESCOFFEE 3 жыл бұрын
You're welcome! Thanks for your support!
@daniel_cerv 3 жыл бұрын
Great video as always and Awesome Nails!!! 😁 btw I’ve followed the advice that you gave me on using a 3-cup Chemex and have loved the results so thanks a ton for that!
@TALESCOFFEE 3 жыл бұрын
Heeeheeheee! Thank you! Glad it worked out for you!
@larsonl6376 2 жыл бұрын
what was that? i have 3 cup and 6/8 cup chemex also
@RandleBond 3 жыл бұрын
Nice one! Time to experiment on my friends. I'm fluctuating between your method and Kasuya style multi-pour. Sometimes I want more of the fruit which I get with yours and sometimes I enjoy the deeper caramel I get with a multi-pour
@TALESCOFFEE 3 жыл бұрын
If you want a rich sweetness you can also do a tighter ratio like a 1:13 and just stick to that. Glad to see you enjoying and trying out the methods! ^^ I hope they can taste the differences, it makes coffee so much more fun to experiment with all the variables!
@kwok57 3 жыл бұрын
Can’t wait to try this, I get a lot of stalled 2-cup brews that take over 3:30 and are really acidic. The beans I’m currently using (Peruvian bourbon) for some reason even after sifting, choke both my hario and kalita filters.
@TALESCOFFEE 3 жыл бұрын
Yeah! Some of the lighter roasts are exceptionally easier to stall. So the more beans it needs to pass through, the faster you need to pour. Let me know if you’re still having issues! Hope the bypass can help!
@kwok57 3 жыл бұрын
@@TALESCOFFEE managed to get my time down to just under three minutes, and it was nearly perfect! Definitely will try a degree higher tomorrow (95). Thanks for the video!! 🙏🙏🙏
@TALESCOFFEE 3 жыл бұрын
@@kwok57 No worries! I'm glad it worked really well for you! If your beans are lighter you can use a higher water temperature, otherwise it probably would be best to stick under 94 (IMO) I find coffees tend to get a little scalded if you go over 94!
@mario-vena-barista 2 жыл бұрын
Great video! I noticed that I really like my pours more when I make single cups. The coffee there shows a lot more of the characteristics. In my opinion this comes from the amount of coffee that the water has to deal with when pouring two cups.
@TALESCOFFEE 2 жыл бұрын
Yups single cups are much much tastier imo
@TheBasicBarista 3 жыл бұрын
Fantastic video as always! Keep em coming Xx ;P
@TALESCOFFEE 3 жыл бұрын
Thank you! Will definitely do it!
@tuytuyexplores 3 жыл бұрын
I am already adopting this technique on our pour-overs since we always brew 2-3 cups of coffee. However, I didn't know that it is called "bypass". All I knew was to add water to lessen the bitter taste
@TALESCOFFEE 3 жыл бұрын
Yeah! It's the bypassssss it's super good for larger cups. Glad you've been using it :P it's less that the coffee is bitter but the flavours are too condensed. Woooo!
@baristaodla7640 3 жыл бұрын
Love the energy here 💪🏼💪🏼💪🏼
@TALESCOFFEE 3 жыл бұрын
Thank You!
@rmelgar9 3 жыл бұрын
Awesome !
@TALESCOFFEE 3 жыл бұрын
Thank youuuu!
@rmelgar9 2 жыл бұрын
@@TALESCOFFEE would this work with an origami ?
@dajie7704 3 жыл бұрын
Love your videos!! Please do a how to make an iced pour over video, too! :-p
@TALESCOFFEE 3 жыл бұрын
Thank you! Will do!
@trentrutledge4724 3 жыл бұрын
Bro you made me jump at the end when you yelled your outro😂😂😂
@TALESCOFFEE 3 жыл бұрын
Ahahaa sorry guys! I’m working on it, next video I’ve toned my voice down 😂 promise!
@passthebrew4936 3 жыл бұрын
Legends
@TALESCOFFEE 3 жыл бұрын
Thanks! :3
@devoiddude 2 жыл бұрын
nice hat!
@TALESCOFFEE 2 жыл бұрын
Thank youuu!
@TingTingStudio 3 жыл бұрын
I think probably you should stir the coffee after you add the bypassing water. And I usually to 30g coffee with 450ml water. That I will get 400 to 410ml coffee, which is perfect for two small cup coffee for me and my wife. And I think the to total pouring time is about 2 minutes. But I haven't got that perfect shape yet. 😊
@matthewcalise437 3 жыл бұрын
Great video !! I’m curious if you could give a rough number ( clicks on comandante) for the grind? I’ve been having trouble with very long draw downs lately at a wide array of grind sizes . Thanks in advance and again, great content , by far one of the most in depth !
@TALESCOFFEE 3 жыл бұрын
Thank you! Hmm, for commandante, I was hoping to get my hands on one this weekend but things got a busy for us, so we didn't have time to test it out yet. We tend to go medium fine, the size that one of our viewers really enjoy seems to be between 20-25 clicks. If you could try around that area and get back to me on how it worked that would be great! If you have any other issues, remember you can send us pictures/videos to our instagram @tales.coffee and we can help you there a bit more!
@davidlogan2682 3 жыл бұрын
Certain light roasted beans will also cause this slowness. Ethiopian beans, for example, often do this, despite reasonable grind size manipulations. If drawn down is still an issue, I use lilydrip to help out. Seems to help a little bit.
@lisar3944 3 жыл бұрын
@@davidlogan2682 I just got a lilydrip and I find it doesn't change my drawdown much (same grind, same beans - very light roast), which surprised me. What it does do, however, is produce a much "stronger" cup - it's not over extracted and tastes quite good, it's just strong! I attribute this to the water passing through a consistently thicker bed of grounds resulting in a higher extraction, but this is pure conjecture. Anyway, it's interesting you mention this and it sparked my curiosity - I think I see an opportunity to try the lilydrip in combination with some of the principles Vince describes here - thanks!
@davidlogan2682 3 жыл бұрын
@@lisar3944 I think it helps prevent "some" stalling during the last third or so of the brew phase in beans that are prone to stalling, but I haven't crunched numbers on it (so, just my opinion). Based on the lilydrip website, it is supposed it cause a reduction in bed depth throughout some/most? of the bed. This should lead to less overextraction or a more even extraction, in theory. I haven't noticed, as you cited, a stronger brew. What kind of grinder do you use and what is your usual brew volume/how much water added?
@pavzagor 3 жыл бұрын
Summary Brew with a 1:14-1:10 ratio → dilute it to your desired ratio after the brew is finished
@tippykaffu4047 2 жыл бұрын
Should I use the bypass method to get lighter and fruitier coffee?
@TALESCOFFEE 2 жыл бұрын
I will be addressing this in the next video. But you don’t need to. Bypass is more for balancing the coffee, but you can pour differently to get the same result!
@adamthemute 3 жыл бұрын
Hey, it seems like you get your major agitation at the end, with the aggressive (rawr) swirl on drawdown. I've usually seen the aggressive extraction happening with the first main pour (after bloom). Is part of your method getting the aggressive (for lack of a better word) extraction on the swirled drawdown VS within the first ~60% faster pour as per other popular methods? Hope that makes sense!
@davidlogan2682 3 жыл бұрын
Tales, etc. can answer that direct question. Do you hope to achieve something in particular with differing agitation times frames or just curious about the method? I vary the agitation depending upon what I wish to accomplish with the brew.
@adamthemute 3 жыл бұрын
@@davidlogan2682 Just curious the difference in the majority of agitation being at the start VS the end
@TALESCOFFEE 3 жыл бұрын
@@adamthemute Hey guys! Sorry had a busy night and ended up not having time till now to reply you both! For the original part, the reason we do it at the end is cause it's the final moment we get to bring as much out as possible. I believe in even extraction, so I spend the beginning of the brew just getting all the water in and then agitating it at the end for a full extraction. We use the pouring to do the "agitation" for us. There are technically a few different ways to pour to get different forms of agitation. We can pour in zig zags or pouring back towards the middle to form a different movement in the water which causes agitation. The final stir at the end is just to guide and direct the water into a specific direction.
@davidlogan2682 3 жыл бұрын
@@adamthemute Not including the method shown in the video, but for a typical pourover, the early agitation is usually for thoroughly mixing to offset the degassing issues of the bloom phase and a late agitation may help fix an uneven bed or grounds on the walls above the water line. A very late agitation tends to increase the total brew time more than a very early one (which is not necessarily always a bad thing).
@TALESCOFFEE 3 жыл бұрын
@@davidlogan2682 Hey! So I got to Adam's in the comment below. As for a follow up to that, stirring at the end isn't the only form of agitation. During the pouring if you pour inwards and outwards you cause a lot of agitation purely through water flow alone. So there are times when I play with agitation then to create different brews. Sometimes I do want the beans to sink a bit faster and that's generally with coffees that give off more gas. Otherwise we just stick to pouring either slow or fast to create different "densities/textures" in the coffee.
@thanasispinkflo 3 жыл бұрын
I call this method"simply add water"😜🤣
@TALESCOFFEE 3 жыл бұрын
Kek, can't deny it :P
@deo.strengthspan.project Жыл бұрын
Hello Vince/Tales Coffee! Thank you for your videos. I’ve been playing around with your Single Pour method on my Cafec flower and just recently came across this video for brewing larger batches. My typical ratio before coming across your technique was 30 g coffee to 500 g water, about 1:16.67. I’ve increased my ratio to match your 1:15 using 33 g to 500 g. Since I just came across this video, I didn’t use bypass on my previous brews, and I think the coffee still came out pretty good. Do you think there are any issues without using bypass for brewing 2 cup batches like I have been? (Just a side note, my brew times have been at round 02:15) Thank you for all your help!
@TALESCOFFEE Жыл бұрын
Great question! If your coffee is tasting great already then it's fine really ~ Your brew time is quite nice already honestly. 2:15 for a larger brew is very good. So it's fine, the Cafec flower does have a faster flow rate so it's quite good for larger brews!
@deo.strengthspan.project Жыл бұрын
@@TALESCOFFEE Thanks so much for your responsiveness and help! I just ordered a bag of Daylight from you guys. Looking forward to it!
@TALESCOFFEE Жыл бұрын
@@deo.strengthspan.project AWWWW THANK YOU SO MUCHHHHHH
@59fiftycap 2 жыл бұрын
please come and open a café ☕️ in socal, there’s a fairly large chinese community in an area called the 626! look up the 626 night market!
@TALESCOFFEE 2 жыл бұрын
Holy I’ve actually been thinking about SoCal NGL hahaha. We’ll see no promises 🙈 just so many things I wanna do rn
@59fiftycap 2 жыл бұрын
@@TALESCOFFEE haha i know you’re canadian but when you get a chance come down and vacay here in socal !!! you can even do a meet and greet ! i’m sure tonnes of people will come !
@LeePierre 3 жыл бұрын
Great content as always! But why not just go for 35g ground with 500g water directly? 3:50 would be too long? Thanks and keep up with your great content!
@TALESCOFFEE 3 жыл бұрын
Yups it’s the timing issue. With more water there’s more pressure pushing through as well so the agitation level is quite a bit higher
@LeePierre 3 жыл бұрын
Though your single pour is still quite a quick way to do it 🙂 maybe „Timing“ could be a good topic for a new video: comparison also to 40:60 method etc. Keep on brewing, life is too short to drip bad coffee! 😬
@TALESCOFFEE 3 жыл бұрын
@@LeePierre I did a video on extraction if you're curious. Time/volume for it is included so yeah I've done it :)
@evandertjendra5816 3 жыл бұрын
I almost do bypass every time i brew for many portion especially heavy body or high acidity coffee, but honestly, i just know that method's name is "bypass" from you 😂😂😂
@TALESCOFFEE 3 жыл бұрын
Heeheheee, it's not a commonly used term but it's good to know! :3
@Waisonian 3 жыл бұрын
Interesting! Now, for days when I teach, I brew about 800 g of coffee (to drink immediately and to save for when I teach). I usually do a 1000ml:60g ratio so I use about 48g of coffee to 800g of water. Since you're using a 1:14 ratio with 2 parts as bypass for 35g of coffee, would you also recommend this same ratio/method for 800g of water, which would be about 57g of coffee? (WOW!!) Hope that question made sense!
@TALESCOFFEE 3 жыл бұрын
You could try it, though you would have to change up your pouring method quite a bit. The more beans you use the faster and deeper your pour needs to reach!
@Waisonian 3 жыл бұрын
@@TALESCOFFEE faster, I get. What do you mean by deeper? Like a deeper well than what you had?
@TALESCOFFEE 3 жыл бұрын
@@Waisonian Hey! So deeper is like you can achieve this by pouring from a higher point. If you pour from higher there's more of a vertical force which allows your stream to dig deeper into the coffees. If for example you pour at the same speed like 8g of water / second but you're pouring from either 5 cm away or 15 cm away you can imagine that the water will dig deeper into the dripper ^^
@Waisonian 3 жыл бұрын
@@TALESCOFFEE awesome! I figured deeper means higher but wanted to double check instead of assuming. Thanks! These new techniques are fun to try!
@notme123123 3 жыл бұрын
Hey Vince. What’s the most you would brew in a V60?
@TALESCOFFEE 3 жыл бұрын
Hmm! The most beans I’ve ever used in the 02 v60 is 45 grams. It felt like quite a struggle to get water through the grinds though
@davidlogan2682 3 жыл бұрын
Hario makes a 03 dripper and filter (larger) for v60. This will allow for much more coffee to be made. Grind size will need manipulation and other things too.
@TALESCOFFEE 3 жыл бұрын
@@davidlogan2682 I think the 03 is a bit too high, I've played around it before but dripping from that height I think the angle of the dripper should be higher, we would need like a v30-45 to get the extraction better (IMO at least)
@davidlogan2682 3 жыл бұрын
@@TALESCOFFEE So, you're suggesting a lower angle, 30-45 degrees/less steep sides? I, also, have thought that might help. I can successfully use the v03 dripper, but it is not easy/fairly advanced. Does any manufacturer/brand make such a (lower angled) product? Thanks.
@TALESCOFFEE 3 жыл бұрын
@@davidlogan2682 Hmm, I guess for a larger brew you would want a steeper side yeah. At least that's what I think. I would want steeper sides for a better flow. I just think pouring from a high height is what makes the 03's much worse then it really is.
@wrekitfin 2 жыл бұрын
Can't wait to try this and dude, those nails, are bitchin. 🤘💅
@TALESCOFFEE 2 жыл бұрын
Haha thank you!!
@ritahnyakaisiki2108 Жыл бұрын
I have a question
@TALESCOFFEE Жыл бұрын
Hello!
@59fiftycap 2 жыл бұрын
when are you going to be back in stock with the afternoon nap coffee ? you must be selling that bag of coffee like hot cakes !!!
@TALESCOFFEE 2 жыл бұрын
Oooof that one is sold out rn, We have a new coffee coming in to take its spot! Stay tuned for our next set of “tales” coming out!
@seblew4091 3 жыл бұрын
What does “overburning coffee” mean...???????
@TALESCOFFEE 3 жыл бұрын
Ahaha err, sometimes when you over extract with water temps too high you can get a slight like heat/char flavour. I think of that as burning the coffee ahaha. It’s just some coffees give off a slightly unpleasant flavour from the over extraction. If you pour slowly enough you can avoid it a bit but yeah over burning is like a scalding flavour for me :P
@lisar3944 3 жыл бұрын
@@TALESCOFFEE I always associated this "charred" flavor with poorly roasted beans. I usually buy very light roasts, but a recent batch seemed unevenly roasted - about 30% of the beans were much darker and frankly, it tasted like ass using my normal methods for light roasts. Burnt, charred, tar flavored nastiness. Thankfully, dropping the water temp down to 90 finally made the beans palatable. That char thing is real!
@TALESCOFFEE 3 жыл бұрын
@@lisar3944 Yeah thta charring flavour or the scalding as I call it definitely is real. Using a lower temperature helps. If youre coffees taste a bit green then going above the 91 would be a good way to help get rid of it
@lisar3944 3 жыл бұрын
unfortunately your ads "break" the video and I can't watch it - massive bummer as I appreciate your methods
@TALESCOFFEE 3 жыл бұрын
Ah, sorry! We don't get to choose when the ads come in, I'm sorry our videos aren't good enough to justify a short ad break >.
@lisar3944 3 жыл бұрын
@@TALESCOFFEE no you misunderstood - I mean I literally could not watch this episode as the opening ad threw an error and refused to play the video! That was specific to this episode. I tried a couple of times, it kept erroring out, so I gave up and watched something entirely different. Thankfully, it now seems working again - really man, it was not a complaint against you, more of a bug report that might be affecting you as a content provider. Yeah I should not have used the term "your" ads but it only happened on your video so I phrased it that way. Sincere apologies for that blunder.
@talalabdulhadi3736 3 жыл бұрын
حاط مناكير الزق 🤢🤢
@TALESCOFFEE 3 жыл бұрын
Ahaha, nails are done for a photoshoot. Don't mind them too much, people in fashion needed a hand model :P
@talalabdulhadi3736 3 жыл бұрын
@@TALESCOFFEE my friend, I am absolutely don’t have the right to tell you what to do , I just don’t like a man doing this. I was about to subscribe 💔💔 I don’t think I wanna see these nails ever it is just kill me. Do what you think is the best for you. ❤️ Gooooood luckk
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