I have extensive experience with the Hoffman or Rao swirl technique, I've been doing pour overs for more than 12 years and that technique was kind of where I was at even before seeing the JH video. It does produce a very fine cup of coffee. Then I stumbled upon your channel, immediately subbed and found your technique. The first time I got a dome (it is not as easy as you make it look), there was a noticeable difference in the cup it produced (I even gave you a shout out when it happened I was so excited). I roast my own beans. I know my coffee profile and your technique gave my cup that little something extra. Keep doing what you do. Coffee and the quest for that perfect cup is something that gives us inspiration to keep seeking, experimenting, challenging our perceptions and ultimately bonding over the simple joy that a special cup of coffee can bring to any occasion. Coffee is...love.

Great video. Nice to see a reasoned discussion about the JH technique. Must admit I also found his method a bit fiddly with the need for swirling twice, stirring and pouring times for little/no benefit compared to a single stirring during the bloom phase.

I've tried Hoffman's technique. Then I found your single pour and have to say that while both worked fine for me, brewing for 1:45 instead of 3+ gives me a much stomach-friendly cup, gentler but still fully flavored. I think I've mastered the filter set after some practice as well as the stirring and I'm sold with this technique. Thanks Vince! As a side note, it would be interesting to hear your comments on Kasuya's 4:6 method as it's very popular, it was worth the WBC and lots of people swears by it (as I used to do before the single pour)

Great idea to react to a James Hoffman video. You should consider doing another :)

I was looking forward for this one !! Awesome Vince !

If you state that a flat bed can possibly restrict flow rate and push it to channel through the paper, wouldn't a dome (after a stir with a chopstick) in the middle also do that? In my head, I imagine that the dome would push the water more towards the sides forcing it through the filter paper rather than a drawdown through the coffee. Would love your thoughts on this, love the channel btw!

Tales videos will teach you how to do it better. I ordered a Hario switch from them and picked up a Hario air kettle this made the jump possible. You must control the water flow my kitchen kettle couldn’t do it folks you must have water control 👍 Thanks

I'm actually glad I found your channel because I agree with you on the swirl. I feel clunky trying to swirl the coffee

It's important to note that if when you find brew methods from coffee professionals, those are snapshots of how they liked to brew at that particular point in time. The whole industry is still learning and a lot of professionals are continuously experimenting and developing their understanding of coffee extraction. It's likely that guys like Hoffmann and Rao aren't even using the brew methods they've become known for anymore.

I luv your sigle pour technic even using lighter roast or darker roast i got good extraction always got good flavor of the beans. Thanks

hi man, i think jh is one of the most famous, for sure one of the most used here in uk, it's really nice see a different point of view considering how much different is yours. another one that is really booming, at least on yt and reddit is the one from lance hedrick, that is very different from yours

Ha I love the simplifying aspect of already simple directions and explanations. JH "For light roasts, the hotter the water, the better" OP "so what he's saying is, you really want to use hot water for light roasts" JH "you want to avoid clumping" OP "so what he's saying is, you don't want clumps" 😂 love it...

I think the side channeling on the flat bed can be fixed with zig zag pour to actually pass through the grind. Its actually one of my favorite kind of pouring technique of non single pour technique. I had a lot of great coffees with zig zagging pours and just think about how much water needed for every pour next. I also found that flat bed is actually very common among non-YT baristas in cafes and pulling great, balanced but not as intense as the single pours since there is not really much agitation. Before fully moving into single pours, I was actually doing some kind of hybrid of your single pour techniques and Hoffman's which is blooming then second pour with stirring and then third pour. I remember them being juicy and very fruity compared to my old James technique. I feel like I might try that old technique again.

Looking forward to Mr James reply ☕

Hi! Thank you for the in-depth coffee contents you are putting out, I hope more people get to know your channel! Just interested also to know your opinion with the lily drip? Maybe you can do coffee theories regarding this thing. Thanks!

I gotta watch all of your videos

I am one of the many people who swore by the JH method until I came across your single pour technique and it has quickly become my go to! I was wondering, I usually make two cups worth when I brew for myself and my wife, so how would you adjust your technique and timings for single pour for two cups? Cheers!

Capooooo!!!

Why has your latest video on Hario Switch stopped and shown as private?

hi... this was my first v60 technique i learned... worker very fine... but i have a request, Can you explain how lilyDrip works? it supose to improve the v60 but i'm still getting better coffee without the lilyDrip hhahaha... maybe i doing it wrong

Watched his video when first published, tried his technique many times though never had good results. Gave up. Recently came across your videos, subbed right away, can't wait to try the single pour. That's how we made coffee in Germany when I was growing up there. Ordered a Hario Switch yesterday and so excited to try it. Enjoy all your videos, explanations etc. Thank you. Addicted to your channel now.

Great video, are you interested in do a Lance Hedrick method react video?

Subscribed

why you gotta soyface on the thumbnail, Vincent! lol My technique is directly taken from you thank you for the vids

I feel like your medium fine is finer than his lol

Why not use a Lily Drip, then, to work with the V60?

I hate the swirl, when I got my Origami’s I found several vids highlighting the swirl technique. I find it to risky of making a mess and highly inefficient. Chopstick is definitely the way to go if you’re going to agitate.

Would be great to compare with traditional japanese kissaten techniques or osmotic flow! Cheers

Made nothing but hollow, bitter, nauseating cups for the first month of owning my 1zpresso Kpro + buying high grade speciality beans, I couldn't figure out what was wrong, was following recipes to the tee with grind size and everything, using great water etc... I was following religiously the advice of "water as hot as possible" for a number of different light roasts from reputable London roasters. I even brewed some ridiculously light, cinnamon coloured Ethiopian beans and STILL, straight off the boil is simply too hot! (water here boils at 99.9C so ymmv) So I find this "hotter is better" thing extremely irresponsible advice. You can achieve very high extraction of better flavours by grinding finer to expose more surface, then using a *slightly* lower temp to dissolve only the tasty stuff, so simple! You are only limited by your grind quality and the flow-rate/grind-size of your brewing method, which in this case... yes... the v60 (percolation) is flawed in that you have to balance flow rate with grind size and extract as much as possible in that time. So "as hot as possible without getting bad tastes" would be a more fitting statement😅😅, + maybe acknowledging the blatant flaw in conical brewers being that they clog exponentially depending on agitation, hence the need for a certain grind. A week ago I had my "Eureka" cup when I left my kettle to cool for a minute or 2! Been nothing but delicious cups since then and I've been grinder finer and finer getting more pungent sweetness and finish! Can't wait to taste more coffee Grind fineness = maximum ext.yield (for a given set of variables) Water temp = which flavours are extracted first (too hot = overpowering bitter note, even at very coarse grinds) Sorry for the rant, just abit salty from receiving poor advice! Hope someone can take away from my experience.

April Coffee

There is no right or wrong in brewing coffee.

Bump

What a useless video...no information added, just click bait repetition. So you like Jame's technique sort of...good for you...unsubscribe.

Stop! Yelling! God! Damn it! Content is good but I find it very hard to watch