I can't believe how such an informative video like yours has no few likes. what you showed here is pure gold for coffee lovers. I have changed the way I make my coffee on the V60 because of what you taught. I'm gonna check the rest of your channel, but thanks a lot for this one in particular!
@borcz1002 жыл бұрын
you are a great teacher
@anguswalker1043 жыл бұрын
This is a great discussion on the key elements of a manual pour over technique. Thanks for the explanations & logic & rational as to the flavor profile you want in the final cup vrs how the grinds & water need to interact to achieve this. Just tried it for the first time with a natural coffee from Northern Ecuador that I was really struggling to get a nice finish with - ie it was way too strong by brewing my normal V60 - 18g coffee & 300g water - 50g bloom for 30 sec etc. I find naturals the most challenging to brew with a V60 & often resort to my Aeropress, though when I get a good result with a V60 the body & texture & clarity is much nicer. Your method really made the cup smoother & sweeter in the finish.
@TALESCOFFEE3 жыл бұрын
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!
@rolandocalderonguerra23463 жыл бұрын
This is the video i was waiting you are the best
@TALESCOFFEE3 жыл бұрын
Thank you!
@baristaodla76403 жыл бұрын
Damm that lifting the beans thing is quite a new thing. Nice demonstration too. Never heard anyone talked about this before.
@TALESCOFFEE3 жыл бұрын
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
@baristaodla76403 жыл бұрын
@@TALESCOFFEE yes indeed it is very intresting. Thank you for sharing 🙏🏼👍🏻
@ADAM-fl9tv3 жыл бұрын
Be honest, lately I have been using couple of u r methods 😍 fabulous
@TALESCOFFEE3 жыл бұрын
Awww thank you very much! Glad they’re working well for you!
@TingTingStudio3 жыл бұрын
I just tried your single pour method. I have to say. It creates a very sweet and very creamy flavor. If it is possible, you could explain some variation that how to push the flavor to different directions.
@TALESCOFFEE3 жыл бұрын
Awww thank you very much!
@TALESCOFFEE3 жыл бұрын
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.
@TALESCOFFEE3 жыл бұрын
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!
@TingTingStudio3 жыл бұрын
@@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.
@TALESCOFFEE3 жыл бұрын
@@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 ^.^
@Opretlis3 жыл бұрын
Interesting approach
@TALESCOFFEE3 жыл бұрын
Hope it helps you figure out your ideal brewing technique for your beans!
@itellsri3 жыл бұрын
Wow ...another great video brother ......what a passion for a good cup of coffee ....Amazing ...,
@TALESCOFFEE3 жыл бұрын
Aww thanks Dan!
@iura_ch3 жыл бұрын
Firstly, this is a great follow up for the "no bloom" video. Question: do you ever get your filter clogging? Like, the drip suddenly stalling at some point and taking forever to draw down? It does seem to depend a lot on the combination of beans and the grind/grinder, but also a lot on the amount of agitation -- i.e., the full immersion with lots of agitation is more prone to this, than the "osmotic flow" method. Hence the question here -- does it never happen to you, or do you just stay away from the kinds of beans-roasts-grinds that are susceptible? Or have some tricks and tips on how to avoid stalling?
@TALESCOFFEE3 жыл бұрын
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. ^.^
@iura_ch3 жыл бұрын
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 😅
@TALESCOFFEE3 жыл бұрын
@@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.
@adamthemute3 жыл бұрын
Loving your responses, wish I could save comments!
@moisesalejandroleyvasanjua9894 Жыл бұрын
sheeeeeesh
@derekxiaoEvanescentBliss Жыл бұрын
I’m a bit confused. Does a quicker brew time (
@christophermccombe48523 жыл бұрын
you should film this method using a clear v60 and the confetti filter technique if only to show how the grounds behave during the pour
@TALESCOFFEE3 жыл бұрын
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.
@tzetv Жыл бұрын
This is a great video - I have literally just hit a batch of slow flow beans into a V01 - very difficult to handle
@TALESCOFFEE Жыл бұрын
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! ♥️
@mslayton0013 жыл бұрын
What if your grinds clings to the side wall of the filter and does not sink evenly? Do I have too fine of a grind? Also, I use an 01 V60 size. I constantly wonder if I should use an 02 size?
@TALESCOFFEE3 жыл бұрын
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 ^.^
@aritradasgupta83743 жыл бұрын
Hey buddy, I wanted to ask a question. What is this deal with a flat surface after water has drained out completely? A lot of brewers keep talking about it. Do you have any video where you talk about this ? I cannot find any. Thanks once again. Loving your content.
@TALESCOFFEE3 жыл бұрын
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 ^^
@aritradasgupta83743 жыл бұрын
@@TALESCOFFEE Ahhh! yes absolutely. Thanks a lot :)
@timmarshall48817 ай бұрын
I have a question regarding stirring . Perhaps it is me, but, I find it difficult to re-create your technique with stirring. I always seem to get a small crust on the top edge of the filter paper at the top. Perhaps you could just go through this a little bit slower.
@TALESCOFFEE7 ай бұрын
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!
@gordoncollier49883 жыл бұрын
tried your method for the first time today after being recently disappointed not being able to find my good cup of coffee after a new grinder purchase.... pleased to say your method gave instantly great results - Thankyou!!! question - how would you adjust coffee / water weights using a 2 cup v60? Before I was simply doubling the coffee/water amounts but get a feeling this may not work the same? any tips super appreciated and will be looking to practice this and make it my daily brew!
@TALESCOFFEE3 жыл бұрын
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.
@gordoncollier49883 жыл бұрын
@@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
@TALESCOFFEE3 жыл бұрын
@@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.
@gordoncollier49883 жыл бұрын
@@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!
@TALESCOFFEE3 жыл бұрын
@@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!
@adamthemute3 жыл бұрын
How important is the slurry spin via the last side-pour? After a few days of trying, I haven't been able to achieve this, but with the stirring with a stick the end bed is a small dome.
@TALESCOFFEE3 жыл бұрын
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 ^.^
@adamthemute3 жыл бұрын
@@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.
@TALESCOFFEE3 жыл бұрын
@@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.
@maradusek3 жыл бұрын
The footage is pretty shaky even though it seems like your camera is on a tripod. From experience, this happens to me when I have the image stabilization turned ON when the camera is set on a tripod. This usually can cause this shake. Maybe just a little tip, hope it was helpful. Otherwise I loved the video
@TALESCOFFEE3 жыл бұрын
thanks for the advice! ill defs do that next time we shoot
@daniel_cerv3 жыл бұрын
How would you adjust this advice to fit a 3cup Chemex setup? I can imagine the more narrow pour affecting this technique. Great video!
@TALESCOFFEE3 жыл бұрын
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!
@LilyWillow22 Жыл бұрын
What grind size on a barista encore?
@callmechinz3 жыл бұрын
Hi, if i were to use 20g of coffee to 300g of water should i aim to finish the draw down at 2mins as well? After i finished pouring all the water and started stir the coffee with a chopstick the draw down started to go even faster. should that happen? The brew finished at 2mins with 300g of water and i found the cup of coffee to be sweet but it tasted like tea and it was lacking body. I used to grind on the 12-13 setting on my Baratza Encore with a 3min total brew time, should i grind even finer for this brew method?
@TALESCOFFEE3 жыл бұрын
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!
@stonemannerie3 жыл бұрын
Hi. I have tried your technique with my V60 O2. I have coffee beans which drain really fast, no matter how fine I grind them (even using an espresso pulvery grind size). Furthermore, I also observe that a lot more grind sticking to the sides. It's a quite light roast. They are still fresh. Do you have an idea, tips? Thank you.
@chrisphillips49973 жыл бұрын
Brewing with a single pour in chemex and I'm getting a pasty cone shape drain any suggestions. I'm getting really good flavor though
@TALESCOFFEE3 жыл бұрын
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? 😊
@charlier77113 жыл бұрын
Love your content; thanks for sharing - although you scare me with your stirring stick - I can see me poking a hole in the bottom of my filter! :-)
@TALESCOFFEE3 жыл бұрын
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 ^.^
@Waisonian2 жыл бұрын
Another late one. Can you show a side by side? I'm sure someone has already asked. That would give a great visual of slow and fast falling grinds!
@TALESCOFFEE2 жыл бұрын
I will try foe this soon! Probably when I do my flow video!!
@JPC3263 жыл бұрын
Will you make a Switch specific video ?
@TALESCOFFEE3 жыл бұрын
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 ^^
@smtesta2 жыл бұрын
GAH! What is the “other” technique for slow draining coffee??
@TALESCOFFEE2 жыл бұрын
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!
@sighser4388 Жыл бұрын
i got delivered the wrong pack of grounds, I got espresso grounds which has been really annoying to brew for my v60. Ive been trying to do different brews but it just doesnt taste very pleasant. Any brews i can work with these super fine espresso grounds?
@TALESCOFFEE Жыл бұрын
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!
@sighser4388 Жыл бұрын
@@TALESCOFFEE will try this thanks for the tip!!
@taylorwhite36362 жыл бұрын
Have you read Jonathan Gagne's book?
@TALESCOFFEE2 жыл бұрын
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!
@na42112 жыл бұрын
I have problem. I follow your 1:15 ratio and follow this pouring tecnique but my coffee is so black...almost like an espresso and has tons of coffee grounds at the bottom. I try to get the water through the grind but could never acheive 1:45 to get through .5 liter of water through 30g of coffee grounds (at 5 on Eureka mignion).
@TALESCOFFEE2 жыл бұрын
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?
@na42112 жыл бұрын
@@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?
@na42112 жыл бұрын
@@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?
@TALESCOFFEE2 жыл бұрын
@@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!
@na42112 жыл бұрын
@@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?
@JosephReference3 жыл бұрын
More v60 switch techs
@TALESCOFFEE3 жыл бұрын
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!
@JosephReference3 жыл бұрын
@@TALESCOFFEE what do you think of hario air kettle?
@TALESCOFFEE3 жыл бұрын
@@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!
@mikew7166 Жыл бұрын
I love your videos. You seem to have a good knowledge of coffee. The only problem with your videos is this one thing. Your voice is very irrating.
@TALESCOFFEE Жыл бұрын
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!
@UsoppTheProud3 жыл бұрын
Nail polish on men... CRINGING
@TALESCOFFEE3 жыл бұрын
Was helping a friend for her modeling transition. I don’t normally have it, but I was needed for something two shoots. 🤷🏻♂️