Thanks guys, long long video. Missed 1-2 brolls .. oops :D will make up for it by having more in-depth discussions on each one and my thoughts on each topic a little more. Let me know what you'd like to see next!
@kevinpellerin671511 ай бұрын
And this is why I watch this channel. Everything gets explained
@TALESCOFFEE11 ай бұрын
Thank youuuuu!! ✌🏼✌🏼✌🏼
@DJ_BROBOT4 күн бұрын
as a coffee industry head, I gotta add that there are more drippers than two...you also have wedge drippers. You even have filters that are sold for them too (#2 sized)..theyre the ones with the sides are shaped like a wedge with spout holes at the bottom
@jamiegx11 ай бұрын
I've been frustrated with many of the trendy pourover methods. Your method is easier than I first thought! Feels like the initial center pour and the stir really make it so consistent. Great method and great videos!
@TALESCOFFEE11 ай бұрын
Thank you! I’m glad you like the method and the videos! Yah the method is much easier once you understand the thought process behind it!
@AmedeoBonanno11 ай бұрын
I have only recently discovered your channel. And I'm really glad that I did. I have watched pretty much all of your videos in the month or so that I have found this channel. Amazing stuff! I also very much enjoy these long form videos! Keep up the awesome work
@TALESCOFFEE11 ай бұрын
I’m so glad you’re ok with the long form video. I was struggling so hard if I should make it this long or not ahaha. Glad you enjoyed it! Thank you!! 🙌🏼
@user-gm5tj6xz1j11 ай бұрын
Thank you very much from your extended explanation. I started to experiment with the single pourover technique and I really appreciate learning from the theory behind, so I can change de parameters intentionally. Greatings from Uruguay! 🇺🇾
@TALESCOFFEE11 ай бұрын
Awww thank you for this message! Greetings from Canada! 🙌🏼 I’m glad the video made sense. I was a bit nervous so I rambled just a touch 🙈 but I’m glad the theory is working well! Hope it helps improve your coffee brewing! Yayyy
@beto_CR9410 ай бұрын
Amazing class about brewing! A lot to practice now! Thank you 🇨🇷
@TALESCOFFEE10 ай бұрын
Thanks!!! Hehehehe
@inquisitivecoffee11 ай бұрын
Recently found you on instagram and got excited when Infound out your shop was in Richmond. Definitely need to go visit soon. Love the fresh takes on "coffee science" or w.e you want to call it. You rarely see any counter arguments from content creators. 👌
@TALESCOFFEE11 ай бұрын
Come come! Lemme know youre a coffee guy too! Otherwise I’ll just talk lifestyle and random stuff 😅 . I think it’s nice to discover your own path .. every top chef carved their own path out. It’s not to say one is better but refining based on reasoning is the way to go. I get a lot of push back .. but to layout logical arguments makes it hard to deny some of the things could be true. It’s only when pushed to the limit can we test this out! . Can’t wait to meet you! 🙏🏼
@inquisitivecoffee11 ай бұрын
@@TALESCOFFEE I'll let you know for sure. I agree. I think some push back is normal with any sort of innovation/differeing ideas but without them we'd be stuck at a standstill and never progress.
@haruhir011 ай бұрын
Starting to really get into the single pour method after trying it at your shop. Still cant get to the same level but I know what to aim for 😊
@TALESCOFFEE11 ай бұрын
Hope this video clears up some of my thoughts and help you understand each part of the brew better 🙌🏼
@Dimich199311 ай бұрын
Love your videos man! However the brewing theories are just beyond me, I'm just happy to have the single pour method and that it works for me :D I did experiment when I thought I understand something and figured out I have no idea what I'm doing. :D I wanted to ask you about the filters, recently I got myself Kinto Slow Coffee Style filters, and I found them to be such a better experience than the Hario ones, they are almost impossible to stall, even with a much finer grind, I think they somehow fit the brewer better too. I wonder if you tried something like this and what's your opinion on filters? BTW I did experiment with stirring the coffee bed after the draw down, and I think it's a great technique if the draw down was too fast. When it's the desired draw down, I've found that this technique can muddy the taste. So definitely useful to have it in my toolbox!
@TALESCOFFEE11 ай бұрын
Thank you!!! I think the kinto ones are a little better. I haven’t had many to experiment with I’ll probably buy some and do a more detailed video on filters to help people pick the best filters. This is a great suggestion .. thanks!! The stir is cool right! If your draw down is fast you should slow the pour down just a touch but the stir fixes quite a bit overall imo!
@DS-rw5lv11 ай бұрын
There's nothing better than the Mola filter, if you can find it!
@TALESCOFFEE11 ай бұрын
@@DS-rw5lvIt's the ABACA filters right? I think I can get some!
@mr.achromatix8 ай бұрын
Just tried your single pour recipe, i used robusta coffee. I've tried a lot of recipes from James Hoffman, the 4:6, then I found April's recipe and I settled for that. However, there was always this sourness in my coffee and seemed under extracted I've tried fine to coarse ground but I seemed to not get the taste that I want, but o my lord when I tried the single pour method the coffee just shined, the full body, strong, earthy and nutty notes just hit me like a truck and tasted little to no sourness, I was afraid grinding to fine but after what I've tasted I'm gonna go finer. I believe that the small sourness will go away if I go finer. If you read this comment any recommendations on robusta coffee?
@The_Catman_Dont11 ай бұрын
Great vid friend! Would love a bit more on larger batches - I have tended to do 500g H2O and 30g coffee to get two cups - one each for my wife and me. With the single pour, i can run the risk of 'overflowing' my v60 02 and end up altering the pour rate to avoid this, but not in a steady and consistent manner. Basically I know I just need to get my timing and rate right on the pour, but the concept of when to know when to reverse the dome and how fast is 'faster' wpuld be great to hear more on. Thanks again for making these!
@TALESCOFFEE11 ай бұрын
HEYYY! Thanks! Great question, you can actually do a bypass. This is where you add water directly into the coffee at the end. I would do 30g beans and 420g water and just stay in the middle. Remember time is a form of agitation so you drop the agitation on your pour technique instead. It arguably gets much easier for larger brews but you'll need to be more careful with your pour speed. With a larger bed depth at the beginning you'll want to start with a heavier pour at the beginning and faster, and you can actually slow down in the middle. Set a medium high divot to catch the pour. Hope this helps! Let me know how it works for you, and if you are still struggling with the bypass/method either ping me here or send me a picture on IG!
@DS-rw5lv11 ай бұрын
Usually I would not recommend 500g of H2O and 30g of coffee bean. This batch is way to large. The thing about pour over coffee is that the flavor is really at its maximum when it's below 350g of H2O. The flavor would start to get dull with larger batches. The sweet spot I found is 18g of beans to 280g of water. I would recommend either pour two separate cups for you and your wife, or pour just one cup and enjoy pour over coffee like drinking tea with small tea cups. Happy pouring!
@TALESCOFFEE11 ай бұрын
I agree but if people just wanna save time I think trying the bypass is a solution. Sometimes mornings are rough 🫠 or a flat bottom is the choice. . But doing a lower agitation pour down the middle is just a solution but with the water overflowing it’s probably best to be faster at the beginning (to get a fast flow from the get go) and then filling to the top and seeing how much is missing (that goes into the cup directly) . Try it and would love to hear back if it’s successful!
@The_Catman_Dont11 ай бұрын
@@TALESCOFFEE appreciate the tip, will give this a go in the coming mornings and see what the results are!
@The_Catman_Dont11 ай бұрын
@@DS-rw5lv appreciate your response, and actually really like the idea of the smaller tea cup size format - I'm not a 'but first, coffee' type, but rather some ody who enjoys the ritual and the flavor, so that is right up my alley.
@JuliusSP19 ай бұрын
I'm going to be ordering some of your coffees soon
@TALESCOFFEE9 ай бұрын
Aww thanks!!! 🙌🏼
@ChosenParanoia11 ай бұрын
Thanks!
@TALESCOFFEE11 ай бұрын
You are very welcome! 🙌🏼
@Puccini66611 ай бұрын
Great video! I still struggle to replicate your stirring technique with the chop stick. Could you do a demo without water? Cheers.
@TALESCOFFEE11 ай бұрын
Oh!! Okay!! Hmm the stir is a quick one from top to bottom. I think the stir at the top is only 2 seconds super powerful and fast (also I stick along the paper) and then spend 2 seconds just going down and finishing at the bottom. I look touch to make sure there’s no resistance when I’m stirring (so I know there isn’t any grounds stuck at the bottom aka sank too early then it’s a pour problem.) . Do you just want like a dome at the end and a picture to see it?
@Puccini66611 ай бұрын
Even after your explanation I have a hard time visualizing it. Could you do a short video on how you move the chop stick with just the coffee grounds in the v60?. Thanks alot. @@TALESCOFFEE
@TALESCOFFEE11 ай бұрын
@@Puccini666 YESSS I can, I will definitely do one and have it posted tomorrow! Keep an eye out then!
@TALESCOFFEE11 ай бұрын
I just uploaded it! Hope it helps!
@fpcawolff10 ай бұрын
So, do you start "as slow and low as possible", like you said here, or do you pour "high and slow" like you said in your short 2 months ago? Thanks
@TALESCOFFEE10 ай бұрын
Hey! Thanks for asking, the high and slow is more for the droplet method that I have in the next video! . In general I still like low and slow I’m still playing with the high pour, it seems to dislodge and cause sinking and clogging earlier. Not sure what the solution is I think going low and slow definitely better still. Given my current testing. I stopped doing videos cause I have been testing this still 😅😅😅
@DS-rw5lv11 ай бұрын
The rule of thumb is that if you can finish pouring a cup in under 2 minutes, and the coffee grind at the end of the pour is tapered to the wall of the dripper forming a conical shape, then your overall pouring technique (quality of water, temperature of water, grind size, and pour rate) is pretty good. This would be an at least 8.5/10 cup. In places outside of Asia, the real challenge is to find the right type of filter paper. You ABSOLUTELY need Mola paper filter, definitely not Hario or Kalita filter paper. The problem with Hario and Kalita paper is that they have a strong paper taste and it will completely ruin your cup of coffee. Just try to pour hot water through them and try the water that comes out of it. You will know what I mean. That's what went into your precious cup of pour over coffee if you do not wash the paper thoroughly. You can try to repeatedly wash the filter paper but I can still taste the paper after 2~3 washes. Not worth it. Same idea goes with drinking pour over coffee in a conventional waxed paper cup. It's a slaughter and complete waste. Naturally processed beans usually bloom a lot more than the wash processed beans. Some fancy processes to the bean (anaerobic, wine barrel anaerobic...etc) usually has weird and unpredictable bloom, thus, would effect your pour. I've tried over 200 different beans throughout the last 6 years and I always circle back to the good old wash or natural processed bean from African farms. They are the best and usually fairly priced. There are tons of good and interesting Columbian beans, but I usually find them very overpriced. I would usually prefer Costa Rican beans over Columbian beans if I were to try something new and fancy. The yirgacheffe beans from Worka Ethiopia and the Carnet Musician Series beans from Costa Rica were what brought me into the world of pour over coffee. If you are new to pour over coffee, you cannot go wrong with these beans that I mentioned above. They will change your coffee game and world and make you want to explore more!
@fpcawolff11 ай бұрын
I have ran hot water through the Hario paper several times and could never taste anything. Maybe my palate is just bad, which is a good thing in this case.
@DS-rw5lv11 ай бұрын
@@fpcawolff I would not be surprised that Hario has the "taste-free" variety of filter paper. Ones I tried definitely had the taste so I switched to Mola pretty early. It works like a charm at a very fair price!
@TALESCOFFEE11 ай бұрын
The rule of thumb you're speaking of is with full grinds on the sides correct? I remember this being a more popular thought process but the grinds themselves are very pourous so it's very easy for water to pass through. What I noticed is they're just under extracted instead so I don't think that rule of thumb applies anymore. Back then they used a lot of beans a tighter ratio allowed the flavours to get to an 8.5/10 If you want to maximize the flavours I don't suggest that method as much. The mola paper is cool, let me go and try it. I think I know which paper you're talking about. The CAFEC papers is what it is. I think I have some in my store I never used lmao. I'll definitely go into a filter paper video soon!
@DS-rw5lv11 ай бұрын
@@TALESCOFFEE Yes, I find the rule of thumb method usually work the best with natural or washed processed beans. For most fancy anaerobically processed beans, what you mentioned is 100% valid. Yes, I believe CAFEC paper is what it is. The packaging looks similar to MOLA. Must be the difference in distributor in outside of Asia. I travel across Asia for work all the time so MOLA is easily accessible for me.
@user-ct9jx9co5k7 ай бұрын
You won't be able to tell the difference between the taste of rinsed coffee and the taste of unrinsed coffee. This is because the scent of paper is extremely subtle and volatilizes, so changes in coffee scent and taste cannot be distinguished by the human sense of taste.
@mikebarney53109 ай бұрын
Talking about pouring kettles, how do you rate the Cafec 750mlTsubane Pro Kettle?
@TALESCOFFEE9 ай бұрын
The Tsubane pro has a very vertical spout. I haven't had a lot of time playing with it, but it's kind of like a good balance between hario buono and the timemore kettles. Slow controlled pour but because of how targeted the spout is it creates a high agitation which allows you to finish brewing with less water ^^ - best for bypass!
@Aaron-sv4zx6 ай бұрын
bros onto nothing new
@TALESCOFFEE6 ай бұрын
I mean that’s odd if you read some of the comments people telling me my thoughts on blooming are all wrong ☠️ can you guys at least spew hate in the same way? . Also the rest of the chat thanking me for a different approach idk 🤷🏻♂️