You're very welcome! We definitely try to explain as much as we can without confusing people here ahaha. Glad this method is working out for you! If you find it coming out a bit too light you can definitely consider using a lower water ratio to bring back strength without dropping clarity!

Thank you!

It’s interesting right? I’ve been testing theories for a while but I realize motion of water itself causes the most agitation so we should think more about how we want the water to move! :3

@@TALESCOFFEE yes indeed it is very intresting. Thank you for sharing 🙏🏼👍🏻

Awww thank you very much! Glad they’re working well for you!

Awww thank you very much!

Sorry double posting, accidentally hit the enter button earlier .. :X ANYWAYS - as for the pushing flavour towards a different direction .. I don't like to push flavours for a different direction. But sometimes having a different texture or clarity allows you to taste different flavours better. For example you have the chocolate/nuttier notes that are much more noticeable when the coffee is richer. However, you'll also be able to taste a lot more floral content when it's at that richer side too. Floral notes are easy to drown out, but I notice it's very strong when paired with the chocolate notes. So pouring slower actually can help you bring out the floral notes.

GAH ONCE AGAIN I HIT THE CTRL+ENTER BUTTON Anyways, when you want more like stone fruits you want a denser ratio and a slower pour. That thicker silkier texture is more akin to a plum. Where as an orange juice without pulp is very light comparatively. So you want to lift the grinds in the middle of the pour higher and faster. This creates a lighter texture overall. So try to keep in mind what flavour you're aiming for and try to imagine how you think that component is on it's own. Like the reason chocolate and nuts are more noticeable at a heavier texture is because you're more likely to eat things like Nutella or chocolate bars or peanut butter which are all of the heavier texture. Where as fruity flavours are of the lighter texture, so if you push the middle of the pour faster you'll end up with a lighter texture which helps you "bring out" those flavours. I hope this explanation helps!

@@TALESCOFFEE WOW, thank you so much. I think it is a lot of information I need to process. But, I think I have a more clearer idea how I can bring out certain flavor.

@@TingTingStudio Yeah let us know how this idea works out for you. It's a different approach towards "flavours" and how we perceive it, but it definitely I think helped me find how I like my coffees ^.^

Hope it helps you figure out your ideal brewing technique for your beans!

Aww thanks Dan!

Thanks! As for clogging, that happens when agitation is too strong. Let's first look at the bean properties, like I mentioned in this video some coffee beans sink faster which causes clogging. Like my Brazil/Ethiopian coffees they just sink very quickly. 2 things cause sinking - agitation + agitation. The first is the number of pours which causes a lot of agitation. The more pours the more agitated the beans you will get. The second agitation is external agitation like stirring. Stirring coffees causes beans to sink a lot. So take in consideration how quickly your beans naturally sink and then decide how much stirring you do. The reason I do only single pours is to prevent the first of the two agitations from clogging my coffees. The second one depends on my pouring technique and the bean type so it can be a little more complicated. If you force a fast spin pour or you aren't as steady and swivel a lot you will create agitation. Also things like slowing down your pour afterwards also causes agitation. If you think about it and you're pouring in a circular motion, if your spout is perfectly pouring downwards then by moving in a circular motion you'll always be guiding the flow in a certain direction. However because we're pouring from a kettle our water is always shooting in a certain direction so you want to lift towards the back side and speed up to "pull" the water along. This is a highly advanced thing but yeah this can cause agitation too. Grind size for me should always be the same. I always just brew with the same grind size and that's medium fine. The coarser you go the more inconsistent your grind sizes will become. This response was a bit wordy and may be a bit confusing .. ahahah sorry. I hope though it helps clarify some more advanced theoretical stuff. But essentially stick o a medium fine grind size, and then you want to pour only faster and never slower when you brew, finally you stir do not over stir, just stir only with the idea of guiding the water to help the grinds sink faster depending on the speed the beans sink at. ^.^

Dude, huge props for the substantial comments! it's like, I only realize the correct questions after you give the answers :D I'll try to rephrase what I've got from here. Like, before, in my mind there were only two options: (idealized) percolation of water through the stationary bed of grounds, versus the grounds being submerged and suspended in the volume of water, with varying total amount of movement/circulation -- to which I was referring as "agitation". Now, YOU are saying, that there are different kinds of circulation! One is the disrupted (or turbulent?? o_O) flow (that you called agitation) that happens when the pour starts or stops, or goes against the stream in part of the cycle, or is just generally jerky. And that causes the fines to fall out of the 'slurry' and clog the filter. But the other -- the smooth continuous flow that keeps all the grounds moving together and also prevents them from either crowding at the top too long or sinking too fast to the bottom, and this smooth flow can be created by a steady controlled pour. And same with the grinds. I've been referring not to the grinds size a such, but to the tendency of some beans/roasts to produce much more of nasty fines than some other beans at the same grind setting. And while that is probably very much a big separate topic, it now also makes sense that the clogging caused by those nasty fines can be mitigated by the steady pouring. And probably quite effectively 🤓 I have so much more experimenting to do now 😅

@@iura_ch Hey! No worries man. I feel like a lot of times many questions go unanswered or like they are answered but without any substance and I just wish to share my side of coffee with everyone. With that said .. yes. Pouring itself is a very complex issue that we don't think much about. It's already hard enough to just pour steady, but with a single pour you only have 45 seconds to brew a great cup of coffee. The pouring is a lot more complex then people think. Of course though .. to get a great cup of coffee you wouldn't need to understand this, but to get the 10% better .. it would take a lot of thinking and imagination :P A quick note - 2 rules I like to imply. (1) You can only pour outwards, never inwards. This is why I pour in a way where I push the dark grinds down and out towards the edges. I'll make a video on this this coming week so people can see and understand this better. (2) You can only pour faster, never slower. This way you never "stop" the beans from flowing and causing agitation. Yeah! So for clogging there's some other ways to remove it but it takes a lot of effort or a pretty powerful grinder. We use the Mahlkonig Tanzania. The ultra fines get spat out to the sides or gets stuck inside the grinders static catcher. This way we're only left with the better grinds. You know how when you finish grinding your beans you tap all the grinds out of the grinder? I never do that. I leave all the stuff stuck .. stuck. So when I grind for 20g of beans I use 22g. I assume a 2g loss for all the super fines.

Loving your responses, wish I could save comments!

We will most definitely give this a try. I remember when I was testing out the confetti method the water doesn't flow the same way since the bottom is more flat. So I'll have to see how I can manipulate it in a way where the water can still flow nicely.

I think water flow control is extremely underrated >.< understanding when to adjust your pour is peak. I’m so glad my ideas work well for youuuuu! ♥️

So if your grinds are clinging to the side wall of the filters then you're probably pouring too quickly. Always start slow, how I like to do it is pour inside the darker crema that's floating up to the top. Aim to slowly press and push the darker grinds floating towards the edges and then do a flush finish. Seems like this is something people want to learn so I'll be doing a video soon to show you guys what I mean ^.^

Thanks dude, so flat surface for most people is an indicator of even extraction. I don’t believe in this but essentially if you have bumps and hills your water is flowing faster in the divots and less in the humps. So there’s uneven draining speed per bean. For our dome it’s because we stir a lot and quickly we pull the ultra fines to the top and have it funnel down through a spin to prevent the uneven extraction. Hope this explains it ^^

@@TALESCOFFEE Ahhh! yes absolutely. Thanks a lot :)

Sry just saw this message, I think the crust is from under extracting during pour. You’d be surprised the stir itself isn’t as agitating as you think cause once it’s in motion it’s only being held in motion! I’ll get into the stir this week!

Hey! I'm super glad to hear that your coffee came out really well! As for brewing 2 cups of coffee at once, I'm personally not a huge fan brewing more then one at once just because of the amount of density your water has to push through to get to the bottom. The water flow in a double amount of grinds would be hard to control unless you can pour EXTREMELY fast and accurate but I don't think so. What you can do instead is try a bypass. brew like a 1:12 and add 2 parts to it directly. It would help with the time, but I think brewing 2 separate coffees is best.

@@TALESCOFFEE thanks for that, I saw your bypass comments in another thread and will try that for sure. Quick followup question then - if I'm brewing your method for a single cup but using the v60 2 cup size, should I change anything or stick to the same approach? does the bigger v60 size change the flow dynamics or pour approach at all? or should I use it as an excuse to get an origami? :D

@@gordoncollier4988 Same approach is fine. I use the 02 v60 in the shop myself. We use this exact approach. It works better for the 02's in terms of spin and everything, but the origami you end up pouring closer and slower for a more compact coffee anyways. ps. get the origami. The small size is like between a 01 and a 02 v60 size. It's high key perfect.

@@TALESCOFFEE amazing thankyou! Also I tried this morning the bypass recipe you posted to another user... 30g coffee to 360g water (1:12) and then added 90g water at the end for 450 total water weight.... was really really good, definitely my go to now for my on-shift coffee to keep me going!

@@gordoncollier4988 Super glad the technique I suggested for you worked out! Good to hear you're now having a good on-shift coffee to keep you going! Always good to have a nice cup of coffee keep you going!

The last side pour is more for when you do larger and faster pours. Slurry spinning you can achieve with the stirring at the end. A small dome is generally what I aim for anyways ^.^

@@TALESCOFFEE Still tweaking the technique/variables, but I was able to get a spin with 10-11 clicks on an Encore, it was draining a little fast and I wasn't able to higher than that for some reason. My kettle (Stagg) pours quite vertical, which may make the momentum harder to achieve.

@@adamthemute Yups, sometimes all it takes is playing around with your equipment and techniques. If you're pouring quite vertical you might want to fill your kettle with less water.

thanks for the advice! ill defs do that next time we shoot

Yups this definitely works for the 3cup chemex. It does affect it, but I would do more of a center and strong pour in the 3 cup chemex to lift all the grinds up after you've started off slow. So start slow to get the top all wet and then pour down the middle harder to pull up all the grinds from the bottom. Then continue to finish as suggested. Hope this helps! and Thank you!

What grind size on a barista encore?

Generally I brew under 2 minutes because I think all the flavours extract within 2 minutes. Some coffees do require more time though. In general if you brew faster coffees like I do, I generally like tighter ratios, try something like a 1:13 or 1:14. I use pretty fine grinds, like medium fine grinds for mine! Let me know how that works out for you!

I’m glad you’re getting good flavour! Could you send me a picture of the grinds via Instagram and I can have a better understanding of it? 😊

Hahahahahahaha Firstly, I'm glad you like the content. Secondly, you dunno how many filter I went through to get to the bottom perfectly without poking a hole :) Do practice, it does make a difference if you're able to get to the bottom perfectly ^.^

I will try foe this soon! Probably when I do my flow video!!

Hey! I do have a switch video out! Do you mean a water flow for the switch? I cover a bit of how I want the water to flow in that video ^^

You can either pour down the middle steadily or you can pour quicker! Actually pouring down the middle steadily and speeding up mid way is the best and using the stir to create the final aggitation!

Oooof, espresso grounds are quite hard to work with I normally use very fine grounds already but espresso is super fine since it clogs the filter super quickly. Try doing a centre slow pour and see how it goes it's probably the best solution. I'm sorry to hear you got the wrong size T___T. Also try a lower water temperature!

@@TALESCOFFEE will try this thanks for the tip!!

I am familiar with it, a customer let me skim through theirs alas I was a bit busy. I will look to get one soon though!

Ohhhh if you’re doing larger batches you’re going to need a coarser grind size for sure. Try to also brew with less agitation early so you can get the water down and deeper faster. Which dripper are you using the 02 or 03?

@@TALESCOFFEE i bought oragami dripper (i think small size) from amazon and conical bamboo filter that came with it. Your driper seems bigger than mine...i dont know if there is a particular size of this conical dripper I need?

@@TALESCOFFEE thanks! When should we start agitating? I suppose it depends also on how big is your dripper? If cone size is small then you can only put so much water before you have to start agitating?

@@na4211 The stir always comes at the end. As for when you want to agitate with water flow it depends on your beans. I normally start right away after the grounds are all wet and completely immersed. The rest just depends on how much gas and how fast I want the grounds to sink!

@@TALESCOFFEE thanks for taking time to reply. Last folliw up question. What size of dripper and filter do you have? Is it large or small?

Say less dude, I'll do one in like 2 weeks probably, I have a few more pourover theories to go through with everyone and I'll do the switch again!

@@TALESCOFFEE what do you think of hario air kettle?

@@JosephReference I haven't tried the air kettle yet unfortunately. It's a little difficult to get directly from Hario right now, but I will be getting one to test with soon. That said I don't know if the control on that is going to be like a normal gooseneck kettle. Having it as an open spout doesn't seem to give me the speed control I will want .. though I will revisit this when I get one!

T____T I try to fix with a mic. My voice is kind of high pitch right >.< I also find it kind of annoying sometimes too >.< I try my best to not be so squeaky already!

Was helping a friend for her modeling transition. I don’t normally have it, but I was needed for something two shoots. 🤷🏻‍♂️