Came across one of your videos the other day and I’ll be honest, I dismissed your method because it didn’t fit my “norm”. Came across it again today and after looking at the comments I decided to give it a try. Oh man, I am so glad I was wrong. Granted, my pouring technique is still way off from where it should be, but after just trying this, I get more flavor than any other method I have tried. I also was taught that “hotter is better” and never tried cooler water until today. Thanks for putting content like this out there for those of us who are struggling to find what we like!

My hearth is rushing for all the coffee experiments I’m running daily

Wow, I must admit. This video is very very different from everything else I’ve watched. Extremely informative and love the fact that you have sensible rationale behind every aspect of the brew. Gonna give this a go tomorrow morning!!❤

thanks for all the knowledge man. A year ago i found your non-bloom video and immediately tried your technique, prior to that i struggled a lot with any other technique, but this one is so simple and repeatable, and the results are there, i don't understand why this technique is not as popular

Finally, the video I've been waiting for! So glad I drove down to see you do the single pour in person AND get a masterclass video.

Man I am really glad I found your channel. You are by far the most skilled barista I have seen. The thing is that most of the solutions you came up with are also solutions I have been looking for, and I agree with everything you said in your method. Can't wait to try it properly.

Thank you for this! I’ve tried lots of methods and this is by far my favorite. Extracted a lot of flavor with no sourness and was very quick

I had just made a cup of coffee when I came across this video. So I immediately made one using your technique so I could see if the taste would be different. It’s so much better, I can’t believe it!

Great video, thanks for making it. Like some others, I also thought I was going to be skipping through a lot of it, but instead I was taught ways to improve on pretty much every part of my v60 routine. I'll be giving this some experimentation starting tomorrow :) impressive demo too!

most educational video out there. usually when I watch people talk abou pour overs I have to rewind five times to figure out what the heck they were talking about and at which point

This video was published as I’ve been binge watching your channel and brewing!!! About to brew now, but this video is a must watch first!

As a lifelong James Hoffman YT student I’d love to see his opinion on this technique. It’s so different! I’ll definitely give it a try 😊 Thank you for your effort!

Ok I’ve tried all methods many times then this popped up and I thought no way this works. Wrong. This is fun, easy, and quick and the best tasting coffee for me. Thanks love it!

Love the meticulous detail you go into here. Excellent stuff, thanks.

Very interesting! I will try this tomorrow’s morning! Thanks for the video

I actually tried this and I actually prefer this method. It’s much easier it seems and it’s very straight to the point. The coffee taste great as well. Thank you!

Your channel is a valuable resource Sir. Thanks for all the great in-depth information.

I’ve been getting into pour over since the pandemic began. Can’t tell you how much coffee I’ve gone through and how many videos I’ve watched. After following this method yesterday, I can say it resulted in the single best tasting cup of pour over I have ever made (and one I’m happy with). Thank you!

Just tried this! I think I've still got some practice to go to get it right but I saw the dome at the end and the taste that came out of the coffee was very different to what I'm used to. I love discovering new ways to do things and I'll put this into my routine! As I'm going to Japan soon which is a home of pourover, I'm going to be having it on the daily haha.

I got into pour over coffee only recently and came across your video - excellent info and tips. Trying it out today!

Thanks a lot for a detailed and informative video. Been hand brewing for some time now trying some different methods. Been struggling with an Ethiopian from Nano Challa that I just couldn’t get the right taste notes from. It just tasted coffee-ish. Now with your method it was the first time I got some more clarity and taste notes in the cup! Thanks a lot for great content!

Thank’s for your video on the pour over coffee. I’ve never heard of this before until I saw the series Yellowstone. I’m really looking forward to try this. Thanks again and hope you have a wonderful day.

Appreciate your videos and have been really enjoying your method. Hope your channel blows up!

8:55 nice tapping on rhythm there! Thx for the Materclass as well! I learned so much from these videos of yours!

Omg finally! I'm just starting out and have been trying to make single pour work and I always get clogging and bitterness and astringency. This method however worked PERFECTLY for me and is way easier than trying to dump 300g of water in 15 seconds or whatever. Super easy, perfect extraction. Thanks for the helpful video! You've made my mornings way more enjoyable!

For anyone struggling with thier V60 pour over results, I'm telling you this is the way! Thank you very much for this detailed instruction guide. I just got an 02 V60 and Timemore C2. I'm using some high quality dark roast beans (Phil & Sebastian), and I've been struggling with so many different techniques and always ending up with either super bitterness / flatness (forcing me to try going coarser and coarser with my grind) or sour / tea like (as I got very coarse with the grind - I had gotten up to 26 clicks on the C2). I think the key here is that fairly aggressive spin at the end which pushes all the fine grounds to the outside, allowing the water to drip through an overall finer grind and not over extracting the grounds. I was definitely getting my water hotter than they suggest in this video as well. So I've reduced that, and I suspect that has helped with the overall flavor profile. For anyone using a Timemore C2, On this first successful pour, I had mine set to 18 clicks, which I think is still coarser than they used in this video, but I will take it notch by notch finer for the next few days and find that point just before things get over extracted.

You had me at the perfectly round dome bed at the end. Oh, and the creamy looking full cone too

Thanks for your time much appreciated/ useful info.

The best ever video for pour over brewing I have ever seen. It explains everything well justified. I have got best result with single pour over using Vario 60. Getting expected flavour with sweet taste of Arebica coffee. But despite of so many efforts I could not get beautiful dome shape of coffee bed after brewing completion even though taste remains best always, to my surprise. I am very much thankful for this wonderful video sharing.

You have become my Yoda I believe that you have the best technique And you are right the flow of the water through the coffee bed is important and you are the only one that has made that clear. Best coffee ever I bet you could design a coffee maker with lots of air flow Thanks for sharing God bless

Nice job explaining the art of the pour over!

Wow....all I can say is wow... Thank you so much for sharing. I've been doing 4/6 for a while and was fairly happy with it. Just tried your recipe for the very first time, even though I didn't get the grind size right (very pasty dome), brew time a bit over 2min, it still turned out very aromatic, sweet, full, with a pleasant finish!! I tried to look for discussions of this method on the internet and couldn't find any?! Hope to learn more about this method such as how to dial in etc.

Thanks! A lot to think about. That stirring thing is a surprise. I'll be looking for content about that.

@TALES COFFEE Thank you for providing us with the single pour technique. I am surprised how well the taste gets and how constantly I can reproduce it. Thanks you also for all the details about temperature, grind size, stiring technique - but especially for sharing how to fold and hold the V60 filter. What an eye opener. All the best to you!

In the past couple of months I’ve been trying numerous different pour over methods, trying to find one that brings a balanced yet complex cup, where flavor notes could be distinguished. Many very popular recipes came out with distinct flavor (although almost always more sour than I’d like, despite following their instructions for extracting well) but much less body, and my wife thought all of this pour over business had weaker coffee than her basic coffee maker could produce. This single pour method was the ticket, made one yesterday and then again this morning. Perfect strong cups, and also very enjoyable method to use. Thanks for creating and sharing this recipe!

Great tasting coffee and saves time for sure.

That was a lot of great information

Just leveled up my pourover game! Getting cleaner and sweeter cups. Finally getting that famous blueberry aroma and flavor I was trying get from my Ethiopian

Great video ,you're right about Hario filter being "strange", like your solution to problem

I love this method compare to others because it remind me using my aeropress and my old three hole daiso dripper which I only dial brew time, grind size and temperature. Other pour method give a lot more variable like how fast you pour, time between brew, how much water you divide between pour that make it hard to concentrate especially when try to make one while you sleepy.

I did this method today and I’ll be honest, I never felt I could taste little differences with different extraction methods. But when I used your method today at work I let out a pretty loud “whoa!!!” I couldn’t believe it looked exactly like you showed when it drained and it tasted different. I can’t explain in what way but it was better. Thanks for the training

Beautiful pour over 👏🏼

Hello there! Your ideas and approach is so different from others I’ve seen that I have to give it a go! I recently returned to using my Cafec Flower (very similar brewer to the Hario V60) after a while of using the Clever Dripper and I came across your videos looking around for recipes. I like how fast and practical this method looks, some methods I’ve seen are quite fussy and very involved with timing and technique (i.e. Cafec’s osmotic flow method looks so tedious that it would grate against my patience) So, thank you for sharing your ideas. Wish me luck!

What an amazing recipe!! It made wonderful cup of coffee. I probably used a grind that was a bit too coarse, but my coffee is a dark roast so I took the gamble. Plus, I probably used a water temperature (93 C) that was a bit too high, but I've been using that temp a lot lately so I took another gamble. Both gambles paid off and I'm thrilled with the outcome. Not a hint of bitterness.

I have to give this a try. Cooler water seems interesting too

This has changed my coffee life. Thanks. You mention a different technique for medium/dark roasts. Did you do a follow up video for that technique?

Awesome Video! Happy Brewing :)

Really love what you say about grind size near the end, and this is funnily enough what I was thinking about a lot this week in my cafe when I realised the grind was too fine (espresso) causing lots of shots to start channeling and underextract due to puck being very fussy at this grind setting, even with precision distribution and tamping. Increasing to 20G in and 50G out actually hit a sweet spot with grind size, and was able to get much more evenly extracted pucks, not to mention a larger window for error because of slower/longer extraction times. It's quite annoying how dose is still talked about in espresso as if it's a fixed brewing variable when in reality it just determines the grind size which may or may not be best for a given setup. Matching the brew water temperature and pressure to best suit the most practical/uniform grind setting for a given burr-set is key, and I think this seems to be what you are saying! About to try my first brew with this v60 technique, cant wait to get it dialled in!

Most detailed and straight forward video I've seen in a while, no BS talk just straight to the point !! Def the technique I'm gonna try tomorrow !! Thank you very much 🎉

Been using the Tetsu Kasuya 4:6 method previously but recently came across your single pour method. I'm not acute enough to tell which objectively tastes 'better' but both methods produce a very tasty cup, and I feel your single pour method bringing out a bit more clarity and brightness to the cup. But for me, the main reason I love your method is its simplicity and shorter brew times. Thanks for sharing this!

I have been skeptical of this method when I first saw it a while ago, but this morning finally tried it. Light roast natural Ethiopia 94 degrees C-ish water at around 50ppm (as per the roaster's recommendation with more "conventional" methods) Grind: 5.0 setting on K-Max Dose: 15g, 1:15 ratio (225g water) Time: 1:26 I was not as mind-blown as some other commenters here, but surely intrigued. The brew finished quite fast, but had sweetness comparable to my usual 3:30 bloomed-spinned brew (James Hedricks method). The aroma and flavor was noticeably stronger, tho there was a slightly dry/woody aftertaste (probably due to too high temperature). The bed was quite pasty on the sides, slightly less on the bed/mound, so grindsize and bypass could also have played a part in the aftertaste. Definitely going to try again tomorrow, and maybe experimenting with different papers (I also have Cafec light roast and Hario tabbed). As a sidenote, I think it is also worth mentioning the linear workflow of this method. Preheat - Prepare the bed - Pour - Stir and wait - Serve. No more frantically trying to preheat with a whole lot of boiling water and constantly trying to pick the kettle up, pour, then put it down to reheat, then swirl, take it up again,... P/s: Ok, just realized I pretty much wrote an essay here, hope it's not too much :')

Awesome video Vincent! It's hard to find someone who can really explain all the steps and decisions you made for your technique as you did. Now, however, I'm super curious to know how you make your espresso with the same grind size of the pour overs

Awesome video! Thanks for sharing your knowledge! Upping our pour-over game over here at the office 👍 #newskillunlocked

Every new recipe/method of coffee making I try has me more and more convinced that most of it is hocus-pocus.

This is amazing. I have been doing this so wrong.

I just started trying this method and I have to say I am loving it. I am finding my coffee has a deeper and richer flavour compared to any other method I have used in the past. Thank you for posting this video.

I’ll be sure to give this a go. Thanks man.

Is there a video up yet on how to do the flat bottom technique? I’ve been wanting to know what changes in the method! Great video!!

Yay! Thanks Vincent

Wow! I actually learned something interesting today! This water temperature issue is mind blowing to me! I thought it was always 193-212 or just off the boil! Thanks!

I've been using your single pour technique for my daily brews for about six months now, and while I still experiment with other brew techniques this one has become my default go-to, so many thanks for developing a process that delivers consistently delicious results. my question: I use a stainless steel dripper that doesn't require filter paper, and while your technique works great I'm curious if you'd suggest any modifications for this approach (or any thoughts you have on paperless pourovers generally).

I got biggest V60 brewer (03) to try to brew 500 ml batches with this method and the result is pretty nice!

I had no idea making coffee was so technical. I've just been pouring hot water over coffee.

Thanks man, I appreciated the info. I’m still learning how to perfect my morning cup and this helped out a lot. I didn’t realize that my water was wayyyy too hot. No wonder why it always tasted burnt and acidic. I think I’m on the right track now though. Dialing in my 1zpresso q2 is hard to get right for me… (medium roast) I’m lost as to how many clicks it takes to get to the center of this tootsie pop. ❤❤❤

Keen to try.

Ok, so this is super interesting. I'm not sure I'm fully onboard with anything here yet. I usually use pretty drawn out blooms and long brew times in my klaita wave, but I tried this in my V60. My execution was not perfect, my brew time was 1:13 with a dose of 16g coffee to 250g water. I did not have as distinct of a dome as in the video and I think my grind might've been too coarse, even though It was definitely on the finer size of what I would consider using for my v60 brews. That being said, the results were not terrible. The mouthfeel was great, I got a very juicy and pleasant acidity and a surprising amount of sweetness, though not as much as I would usually get from my kalita pours, and no bitterness or dryness to speak of. That being said, I feel like I only got merely half the aromas and complexities that I would usually get out of the Bolivian batian natural tha I'm currently brewing. I think I'm gonna try again with a finer grind and see what that gets me.

Hey this isn't too bad! Definitely a bit underextracted for my first attempt... still trying to dial in medium/fine on my Ode+SSP setup. So I got a drain of around 1:18 (thank God for Hario Switch, where I can stop the flow lol). Still... really easy steps to replicate. I love that it feels a bit like a Siphon brew with the dome. Even with the clear underextraction I was getting some fruit notes. Looking forward to pushing finer!

目前學過最簡單、最有效的沖煮方法，使用筷子攪拌創造的水流漩渦讓咖啡粉在2分鐘內就可以有這麼高的萃取率且沒有不好的味道，太神奇了！ 目前還在熟悉筷子攪拌（漩渦總是不夠快）和不同豆子和磨豆機搭配的最適合的刻細度⋯還有很多問號⋯⋯ 謝謝Vincent分享含金量如此高的咖啡沖煮教學影片。

Not only that I've found that my V60 cuts the amount of grind I need to get the same flavor. 30% less grind and that will pay for itself. Wow I've never seen a Metal Hario V60 plastic and I use a ceramic, will be looking for that Metal one very cool :) Great video.

great video tales! i just tried it out right now and it was delicious! ☕️♥️🤩 touching on never changing your grind size? does that really work? can you please make a comparison video where you make a french press with medium fine vs coarse, and a turkish coffee with medium fine vs extra fine. thanks 🙏😊

This video was so interesting! Thank you for your knowledge. Would you be willing to talk about/show pourovers for a reusable metal filter?

Vincent, your videos are really helpful! I've always used darker roasts. I've never seen grinds so light in color! Assuming the coffee you're using in this video is your Single Pour Sig Blend?

Interesting video. Thank you for sharing your passion! Just curious? What is the proper amount of coffee before grind AND after grind?

Hi. Love your video and great explanation. Easy to follow and replicate. Will try this out. I understood your method since it's a single pour and stirring helps as an agitation to compensate no bloom and single pour method to extract more of the coffee. May I also know whether can this method work for flat bottom brewer? Thanks!

I am new to V60, and after watching multiple videos, this one really seems like a great option. Now I use light roast beans with a Baratza Encor grinder. Do you or anyone have any recommendations on what setting to put it on? I have heard 15, but not sure. Also, for your coffee to water ratio, is that for 1 cup or 2? I bought a 02, in hopes to make 2 cups. Any advice would be so appreciated! Thank you again, and fantastic video!

Lol. I’ve been using my chopsticks for months works great 😂

Vinceeee i fell in love with this method. It's super approachable! Two questions tho: 1) I saw that my coffee bed at the end was kinda muddy and not as "bubbly" as yours (i use a Light Medium roast and it was roasted about a month ago). Should i grind courser? 2) can you describe the flavor profile that you're trying to get at the end? Tasting is subjectivr so it would really help! Thanks ❤❤❤❤❤

Quick question, I don't have a scale but I wanted to ask how much coffee grind do you add for just one cup of coffee ☕, like one or two tablespoons? I drink at most 2 cups of coffee, I don't have a coffee pot so I always make one cup at a time with one of those plastic pour over and a #4 cone filter it comes with. Awesome video by the way and thank you

So I just tried to do this recipe and I had such a good, sweetness forwards cup. I was a bit hesitant to start my stir so I have a ring of boulders sticking to the walls at the upper wall of the V60 that didn't get fully extracted. But this technique is simple enough to eliminate that problem in my next pour. Also my water was probably just a bit too hot because I got a bit of astringency, just a very tiny bit though, so still very pleasant to drink. One thing I've searched for but can't seem to find is what ratio to use. I stuck with 1:16,6 and got a good result with this light roast Ethiopian. Hope that you find the time to give some input to this.

Bro, I had a clogging issue everytime I tried to do v60 cuz my grinder is J-Max and calibrated for espresso thus leading many micro particles in the grinds. I've tried with the same dialing with your method and it dripped super quick with so much more taste than ever before. I always knew I was grinding way coarser than I should but it was the only way I could get something drinkable. Tomorrow I'll grind way finer as how a filter grind should be and try it again... thanks.

Would love to see your take of this technique in a Kalita Wave. You mention is basically the same with some tweaks added to it!

Thanks for the great information! Next video suggestion: Demonstrate the perfect pour over and then do a voice over to narrate what is being done and speak SLOWLY! Put time stamps on the key sections in the show notes. And please please no distracting music. Thank you!!

Ok so I came around your video and decided to test even if it is 10pm here. I bought 1kg of an Ethiopian Bekele and was down 900gr without a single good cup. First try, 16 clicks on Comandante, still too many pieces stuck to the filter but mamma mia, super good already… thanks a lot

Great video! Admittedly I haven’t been able to get a great cup with the single pour method yet, but conceptually this makes a lot of sense and I think I just need to dial in the grind and pouring speed. In general, I’ve found better results with less pours and already was using a two pour method (bloom+1), so excited to try this out more. One thing you mentioned stuck in my head and I have to ask… you said you used the same grind size for espresso?! I am definitely not an espresso expert but it sounds pretty wild to use the same grind size for coffee and espresso. Is that really the case? If so, what sort of recipe do you use when brewing espresso to avoid a sour taste from underextraction?

I have tried your method for different beans, I kind of kept a standardized pouring routine and the brew time can have a very big difference (can finish before 1:15 or up to over 3:00 for 16g to 240ml brew) but those times are consistent to the type of beans correspondingly. Really expecting a more detailed videos on how to control the brew time depending on the types of beans as seems you have mentioned before the pouring technique itself can fix that, but maybe better if can even go deeper on this topic~

Coffee is a space of meditation, a moment of stillness amidst the flow of life. In the preparation of coffee, there is neither right nor wrong, only the quiet exploration of flavor and essence. Each brewing method offers a window into the unique character of the bean, an opportunity to discover something new. Let go of judgments and expectations; allow the coffee to speak for itself. In the simplicity of this act, we may find a deep connection to the present moment and an opening to understand ourselves more fully.

I love this technique, I use it everyday. Still having trouble getting the perfect grind size, my grinds aren’t as thick and floaty when water is applied. And if I go coarser it runs through too quickly and tastes too sour:(

It would be handy to show us grind size compared side by side or mixed with sesame seeds.

I just made my best pour over following this video thank you so much for sharing. never been shown the stir method. just ordered me a metal chopstick set. question for you, I am using a dark roast decaf, I'm currently weighing out 20 grams and adding ~320gram of water at 185 degrees F. can you give me some feedback on this.

Hi, Vince. Just moving over from the 4:6 method to the single pour. When I make the divet in the grounds with the chopsticks and begin pouring, first drip is too early, around 9-11 seconds. Then as things progress, the grounds tend to stick to the filter. In 18:19 in the video, where you show the fines on the filter, mine is much thicker grinds stuck there. Then as the bed sinks, it’s like a descending volcano that kind of cracks and the center isn’t a dome, it’s a very small dome way down there. I’m thinking it’s too oily coffee perhaps

I thought 20+ mins was going to be too rambly and long but you really explained every step of a pour over extremely well, goddamn! The bed setting & filter folding info in particular really helped me. Question for you regarding stirring: I've been trying your 1 pour method but I've been finding my coffee often tastes over-extracted despite having a 1:45-2:00 brew time. However, I usually just swirl my slurry after finishing the pour instead of stirring. Do you think that stirring the way that you do is somehow a "gentler" agitation method as opposed to the swirl? Curious what you think. Thanks for all the info as usual!

Keeping an eye out for that flat bottom video!

Been using this method for over a year now and absolutely love it! If I’m making coffee for two should I still keep it at 45 seconds?

Hi Vince, what short of strength tds would you expect from this 20g 300g recipe? I just measured 1.33% strength on my refractometer which seems quite strong yet it didn’t taste over extracted. Also, I didn’t get that nice foaming initial stage you had where the dark ground came up. It was a bit limp. Maybe I knocked the grounds down too much after I stirred the loose grounds. It’s like the water didn’t penetrate in the first part of the pour.

Very glad I found your channel my man. Extremely interesting and helpful. Thank you so much for the education. We are running a coffee shop and about to take the "next step" with offering hand brews. For weeks now I am trying to perfect the 4:6 Method from Tetsu Kasuya but I just can get it work. Always having a lot of bitterness at the end. The James Hoffman Method I just tried once. Your videos are going so much more in depth and you have a talent explaining things very good. At least the way I (need) like to hear it 😄 Did I miss the ratio here? How much coffee did you use? Is it 1:15?

When making a Chemex full of coffee and not a single cup how does your brew method change? Do you continue to use the same grounds for a larger carafe or do you prep a new filter of fresh ground and begin again?

Liking this. This is more in line with how I'm preferring it (only knew to coffee) just based on a can't be arsed principal haha, well that and waiting for a grinder and using a blender which gives a fine grind. I will need to try it with stirring like you did here. Is there a video done for flat bottom dripper with the tweak you mentioned? As mine is flat bottomed.

Great video! I bought a V60 to try something different than my Kalita. My main question is, does any of the process change for a dark roast? Water was 195 degrees, I stirred grounds before and after the pour as you did, the drain took about as long, but, two things happened differently: 1) there was no crema at the top-- it was all grinds on the paper; 2) it tasted more bitter than my previous brews with Kalita. I appreciate any feedback!!

I tend to grind much coarser on medium roast. Do you do that as well? They start to have dominant "coffee note" at some point or I think of this as loss of clarity. Medium roast doesn't have as much flavor to extract compared to light roast.

Need to get a chopstick now