Dude! This is so good!!! Talk all you want because all the information you’re giving on this channel is GOLD!!! I don’t have a “Mugen” gotta order from Kurasu or somethin. But, I did a 150g and it went by so fast. But it came out so good when I closed the switch and brewed to 300g afterwards . Stirred it, got the dome and it’s juicy. Yes! It does taste like a long espresso. 🤞🏻🙌🏻🙏🏼 Thank you!!!
@TALESCOFFEE Жыл бұрын
Aww thank you so much for the kind wordsssss
@joekisasantos3000 Жыл бұрын
Yea! It’s so crazy! Can’t wait to try this out once I get my hands on a Mugen dripper. Cheers ☕️🙌🏻
@mikecoffee100 Жыл бұрын
Been in the actual Brick and Mortor and got to see The Master at work. Another Good Video Thank You
@TALESCOFFEE Жыл бұрын
HIIII MIKEEEEE ahaha, thank you!
@Dracodomin9 ай бұрын
Thanks for the great recipe. Immediately adapted it to an Aeropress+Prismo since I don't have the switch, and in theory it should work similarly as long as you aren't pushing with much pressure. I think it ended up a little on the sour side, but I am recovering from some sort of cold and my flavor perception is not on point. I'll work on the kinks later.
@TALESCOFFEE9 ай бұрын
Glad you’re enjoying the recipe!!! Oh yes, if it’s a little on the sour side try having a higher water temp or grinder finer! Feel better soon!! Thanks for trying the method out 🙏🏼
@nemoronin Жыл бұрын
I've built this franken-brewer as well - just replaced the regular glass V60 with a plastic mugen on the switch. It's mostly because I'm lazy to properly preheat my brewer, and I wanted the ability to bloom with the switch closed. I imagine you could get very similar results on the stock Hario Switch just by using a slower flowing filter paper?
@TALESCOFFEE Жыл бұрын
Hey! I've tried a slower flowing filter but the water still builds through the sides. Honestly I'm just being picky. If you removed the beginning of the brew with a stand you'll get a really good coffee with the glass one anyways. I just went all in on modifying it :P . When blooming with the switch closed you can get the super espresso shot I'm talking about! I been experimenting with it personally. (I KNOW ME WHO DOESNT BLOOM) But the idea makes sense because I also preinfuse my espresso. So this could work super well a blooming coffee with the mugeeeeeen!
@Jahloveipraise Жыл бұрын
Dude got the mugen on my switch thanks to this, and man it’s dope. Would love to see more experimental videos with this combo 👊🏾
@TALESCOFFEE Жыл бұрын
Hell yeah!! It's a great combo! I'll be playing around with it again later, in the mean time I am working on explaining how brewing coffee is like playing an RPG game LMAO
@Jahloveipraise Жыл бұрын
@@TALESCOFFEE 😂 that’s epic, im all here for it dude. Thanks for all the hard work you put into your content, im sure it can’t be easy 👊🏾
@TALESCOFFEE Жыл бұрын
@@Jahloveipraise hahaha, no no i'm just talking in all my videos heehehehee. I upgraded my mic so no more audio issues :D
@blacksterangel Жыл бұрын
I just bought a Mugen and a Switch a couple days BEFORE I found this video. The thinking was that I'm going to use Mugen as my brewer in the office or when I go traveling where gooseneck kettle is not available (or is impractical to carry), and the Switch is for home. A couple questions from me: 1. When you said "about 350 microns" grind size, do you have a grinder that can actually measure particle distribution, or do you simply multiply the number of clicks to the adjustment per click published by the manufacturer (e.g. standard Comandante C40 is 30 microns per click so it's 20 clicks). 2. What do you think about the standard Tetsu Kasuya Mugen recipe where he pour very quickly with normal kettle and simply let the grind stick all over the wall? Have you ever tried it?
@TALESCOFFEE9 ай бұрын
I literally just saw this comment 😵💫 My micron size was cause someone came in with a particle distributor .. extra af but he’s a viewer that was fed up with me not knowing my microns. Tho I’m currently closer to 400/450 I think grinds on the walls of the paper means they’re under extracted. I have a video showing how water needs to pass through for the flavours to leave. If it’s going to the walls then there hasn’t been extraction or extraction is missing. At that point why waste beans 🙃
@jaykeilai11 ай бұрын
Besides the ratio difference and the Mugen cone, why would this brew a much different cup than the stall the fall method? Wouldn't all the water first with the extended stirring in a Mugen at the smaller ratio before opening the switch do the same thing?
@TALESCOFFEE11 ай бұрын
So the stall the fall is brighter, but also great on the mugen. I think the mugen is better then the glass dripper switch personally because you can see the clogging that happens when the dripper is closed. Err not clogging but side channeling. The mugen solves the issue. I think if you put the beans in first and do a hard pour it works extremely well for the mugen. Better body but longer drain time. It has less “clarity” but the texture is just wonderful. Much more fuller body!
@144avery Жыл бұрын
Hey Vincent. I think I'm getting the hang of it and maybe a couple days away from getting something delicious out of this. My understanding now is that you switch right when the grinds are no longer on the surface and then slowly spiral inwards. Is that accurate? I'm finding that the amount of stirring time is really impactful to how this brew turns out. Generally, I think I was off-target but now think I know why. I'm also using a grinder (ZP6 Special) that does not appear to be up to the task. I think any other 1Z or similar grinder should work.
@TALESCOFFEE Жыл бұрын
Yups, when the grounds sink. That's all that matters! Sunk grinds = fully extracted. You want the water to as closely sink around the same time as the beans sink. Imagine both of them settling at the same time. That is probably my ideal situation. Well .. I guess the beans can finish sinking just a tad earlier haha otherwise you'll get grinds on the walls. The walls having too much grinds signify under extracted. Pasty = over extracted so getting the balance is perfect!
@TALESCOFFEE Жыл бұрын
The stir is just a form of agitation that helps with the speed at which the beans sink. So you need to figure out your stir technique to match your timing!
@raauger Жыл бұрын
How innovative. I got my Mugen about a year ago, and my Switch very recently, It didn't dawn on me to switch (pun intended) out the cones until I watched this video. The only change that I made to your recipe was to add the 20 grams of coffee first then 20 grams of water with the switch closed. I stirred the slurry for about 20 seconds and then added the remainder of the water for a 1:8 ratio. Another quick stir until the 1 minute mark and opened the switch. The draw-down was complete at approximately 2:30 mark. Amazingly, the brew didn't taste strong at all. Very sweet.
@TALESCOFFEE Жыл бұрын
Yeah it’s a bit of a longer draw cause of the mugen. If you use the normal switch I notice a lot of liquids going through the walls first and it leads to a lot of under extracted coffees being flushed out .. so a mugen is better. I think in the future I’ll try making a mugen with a bigger hole at the bottom for a faster flow haha
@patterbt Жыл бұрын
First try of this recipe today with my standard Switch (i.e. V60 glass), and it was delicious!!! I am going to mess around to see how it scales up to 200 or 250 grams of water. Thanks Vincent! Does this same 1:8 ratio work for light roast and medium roast too, or would it be too much coffee with those roasts? Oh, one more questions --- my final drawdown did not have that pretty looking middle bump like yours always have. It looked more like a hole dug into the ground with thick "piles" of grounds on the sides. Does that mean that I did not stir enough at the end, or maybe that my grind was too course? These beans were more medium than medium-fine
@TALESCOFFEE9 ай бұрын
Omg I just saw this message 😵💫 The ratio works for all types of beans, as for the beans not being in a dome shape it just means you’re under extracting. So you need to pour slower or grind finer!!
@144avery Жыл бұрын
So I've finally gotten the chance to try this recipe out a couple of times. 1. Turns out you can just gently peel off the Mugen base, no breakage needed. 2. So far, I've been using 1:8, 95 degree water, medium roast coffee ground nearly espresso-fine. Very overextracted. Looking forward to trying it out with a coarser grind size.
@TALESCOFFEE Жыл бұрын
RIGHT? super over extracted right? Is it like pasty over extracted or just tasting really strong?
@144avery Жыл бұрын
@@TALESCOFFEE right now, it's very powdery/dry/bitter, but I've only made two brews using a very fine setting on the ZP6 special, which makes tons of small fines. However, the flavor of the coffee that peaks through at the end is excellent. To me, that means there's definitely something there and I just need to fix my grind size and/or use a different grinder.
@-8_8- Жыл бұрын
First try on the glass switch with 25g water at the bottom, 20g grounds, and oops, 100g water to brew with. Finished quicker, very potent and sweet. Edit: definitely the most sweet and different coffee I have made with these grounds. It's a medium dark roast, that I don't think qualifies as fresh, and it was still amazing.
@TALESCOFFEE Жыл бұрын
Hehehehehhe it’s really interesting right? Water first is OP?
@-8_8- Жыл бұрын
@@TALESCOFFEE I like it, but it's so short. I've done this one, the stall the fall, and a more traditional version. In all cases I get a better mound, and good flavor. Each one of those makes a totally different cup for me.
@TALESCOFFEE Жыл бұрын
@@-8_8- YUPS! It's so interesting how the flavours change so much right. I really wonder why. I think this particular one you end up letting it steep inside itself. Not sure ahaha I'm always confused but I'm set on figuring this out :D
@snehasj28 Жыл бұрын
Love it, best for someone who wants to brew quickly and a good cup! Do you mean the tasty water means the first drip or the bloom phase extraction that is released, right?
@TALESCOFFEE Жыл бұрын
Tasty is like overall it’s tasty! Gotta be good from the first drip :3
@vampiregaming1664 Жыл бұрын
What is the difference between all pourover aeropress, v 60, kalita ,origami, and many more i still gets confusing choosing and no one even can explain it to me
@TALESCOFFEE Жыл бұрын
Hello! Aerorpess is actually considered a full immersion brewer not really a pourover. As you have to press to get it out. For the other 3, v60 is the industry standard, kalita is a flat bottom (which I super dislike) and then origami has bigger holes on the side and a bigger hole on the bottom thus allowing you to have a faster flow rate!
@144avery Жыл бұрын
Finally getting the hang of it. This morning's cup had gobs of origin flavors with some strong sweetness behind it. Very promising brew method. It'll take a good bit more experience to reliably hit that sweet spot and neither stir too little nor too much, but I'm glad to see this start to come to life. This is my last update comment for now haha. What's your go-to grinder for this? I've noticed that my grinder profile definitely makes it into the cup as well, like with most brews.
@TALESCOFFEE Жыл бұрын
WOOO thank you! It's an interesting one right? My grinder I only really use one which is my mahlkoenig. I think grinder profile makes sense but generally I think flat burrs is best.
@144avery Жыл бұрын
@@TALESCOFFEE yeah, thankfully the Apex, while being terrible to use, might really shine here. Good to know! And yes, it's definitely not a taste profile I've had before. Different enough for me to want to really hone it in.
@TALESCOFFEE Жыл бұрын
@@144avery it's mostly because it's a full immersion as opposed to a percolation. You're really only percolating what is fully extracted. . After this video I've gone down a whole rabbit hole of making a giga strong pourover without actualyl letting it be immersion. I think i might've achieved it. Need to test just a little more before I whip a video together for you guys. . Might do some videos explaining the tests along the way though!
@144avery Жыл бұрын
@@TALESCOFFEE that sounds *delicious* if it goes well. Good luck with testing; short-ratio brews definitely deserve a seat at the table!
@TALESCOFFEE Жыл бұрын
@@144avery 100% i need to somehow show you guys :D
@thomasroberts6008 Жыл бұрын
As a switch owner, I'm enjoying seeing people get creative with it. Did you see Lance Hedricks immerculation video? He used the switch with a no bypass brewer which I thought was an interesting mix up
@TALESCOFFEE Жыл бұрын
OOOO I haven't, which one is the video I just scrolled through it and didn't see it >.< @LANCE plz make my pourovers better :D I don't watch enough videos, I need to catch up holiday season was too busy for me T__T and I watch too much Pokemon/League of Legends videos instead =.= I will do my best to dig out his immerculation one!!
@grabble7605 Жыл бұрын
@@TALESCOFFEE "I watch too much Pokemon/League of Legends videos instead =.=" Relatable. I keep saying I'm gonna learn to draw and all I do is watch videos that aren't even about that. (Not that the videos about it are any good anyway. 'Draw a circle. K, now draw the entire photorealistic human around it.' Fuck you, art tutorials. You're all the worst.)
@thomasroberts6008 Жыл бұрын
At first I thought "These are both interesting and creative uses of the switch" But watching back, it seems like you both have similar goals and methods here of using no bypass immersion and percolative brewing with the switch for a strong, high extraction coffee. The goals diverge slightly where you are aiming for a higher strength but similar goals and techniques on the whole imo. Maybe this is controversial to say, but it kind of feels like we're converging on something approaching the Aeropress philosophy? No bypass immersion and percolation brewing, except with a tiny bit of pressure and smaller brew capacity. Idk, what do you think?
@TALESCOFFEE Жыл бұрын
@@thomasroberts6008 To some degree, I do agree with us converging in on Aeropress. It's just a matter of what we could push. Not controversial at all. I do actually believe in smaller brews I personally brew very tight coffees. The thing is I can almost achieve similar results with a really slow pour and a specific kettle but it's a lot of work and kinda lazy sometimes :P (also hard for people to replicate) The Aeropress actually is a genius brewing device. Especially used inverted you can really control all the extraction and then press it out within any desired time frame. The switch is best used when you only use it to control the first few drips of a brew. The second I swapped in the Mugen I already thought of AP but hey it's just trying to push the limits of extraction now! I will be showing how this information can be translated back into my original single pour method though :D there's a lot of takeaways from this!
@syncopating_machinist Жыл бұрын
I'm gonna try this in Clever dripper.
@TALESCOFFEE Жыл бұрын
I completely forgot you can do it with the clever! YAAAAAS!
@syncopating_machinist Жыл бұрын
@@TALESCOFFEE just got around to try this. I used 23.8g of coffee(weird number coz its the last bit of the bag) and 190g of water to brew. Then added another 60g after brewing. I expected underextracted strong coffee, however, after first sip, my eyes were wide open with surprise. The coffee was really juicy with no bitterness ! You are really onto something awesome, man. Great job!!
@TALESCOFFEE Жыл бұрын
@@syncopating_machinist Thank youuu! It's super super strong right? I thought yo'd think it's a super over extracted! haha
@lordathenapretty7935 Жыл бұрын
I have this pourover drip that kinda looks like a chemex. The drip is pretty narrow and equipped with a reusable metal filter (diameter of 7cm and 11cm down) How do you think that'll affect how much my coffee beans get in contact with the water? I have trouble figuring out if I underextracted the beans or not. I'm pretty new with pour overs so my reference on whether it's a good one or could use work is small.
@TALESCOFFEE Жыл бұрын
Hello! Hmmm do you have instagram by any chance to send me a picture? Generally my indication beans are fully extracted are when it sinks. You're new to pourovers! LEZGOOOO enjoy the journey! It can be a little annoying at times but try to trust your eyes and tastes more then what you hear online. Whether it's my videos or others we don't use the same beans as you so we might not be able to pull the same flavours okay!
@addie451 Жыл бұрын
@@TALESCOFFEEyeah I have Instagram. Do I message you?
@TALESCOFFEE Жыл бұрын
@@addie451 Yups! Just DM me please with pictures of everything you wanna ask!
@144avery Жыл бұрын
That ratio you're talking about is just a bit longer than what I've been doing with the SOFI 72 lately. However, I've wanted some of that paper-filtered clarity. I'll have to try this out sooner rather than later! Question: how did you remove the Mugen from its base?
@TALESCOFFEE Жыл бұрын
Yo that mugen base .. I’ve cracked already, you have to pull very carefully but it’s doable. My base cracked but it still works >.
@144avery Жыл бұрын
Good thing I'm buying an extra one to crack the base then haha
@TALESCOFFEE Жыл бұрын
@@144avery LMAO if you have a normal v60 even the silicone base fits it. It's just the Mugen base is super thin so it makes it easy to crack. It fits in all the other ones though!
@144avery Жыл бұрын
@@TALESCOFFEE yeah but I want the thermal characteristics of plastic and the low bypass, so here we go...
@TALESCOFFEE Жыл бұрын
@@144avery LMAO one is enough!
@-8_8- Жыл бұрын
Well, I have a Mugen I don't use because of the prolonged brew time, so maybe this would be a way for me to get more out of it. Trouble is, I don't have a decent 02 dripper, I've been scaling everything to an 01 v60. I was thinking of getting some type of 02 first, to follow along with the recipes you're releasing. I really want to learn one dripper at a time. On another thought, I make my own root beer and ginger ale syrup. It's not hard. If you really only want a few sips of soda, you should think about taking the time to make your own, and have control over your ingredients and sugars. You get to use actual roots. Far healthier than all the chemical additives and high fructose corn syrup. That's one of the things for me. My sodas are nowhere near as sweet as what you buy. My root beer is more balanced, like a beer, instead of a candy.
@TALESCOFFEE Жыл бұрын
THE 01 SIZE IS MY FAVOURITE (after origami) BUT FROM HARIO YES. The 01 allows you to pour the closest which in turn = the best tasting coffee at least IMO because of how gentle the pour is What! You make your own soda syrups? I gotta learn ahaha I never thought about it. I agree, the chemicals kinda suck. Sometimes I just crave a coke or something and I literally look in my shop and ask who wants one and we all share like 1/4 can or something. LMAO I'll look into the syrups I never thought about it. What about a coke flavoured coffee ... HMMM!!
@-8_8- Жыл бұрын
@@TALESCOFFEE my only issue with the 01 is, well, smaller cups. I am making good coffee with it, but the only way I can make a really good big cup is through pulse pouring. Which does turn out, but to follow along with the new recipes, I feel like I need an 02. Glenn and Friends is how I got my start with making soda syrups. I am somewhere about 9 months to a year sober, and I had this kegerator I was doing nothing with. So I converted that to serving carbonated water, and from there making soda gave me a way to feel like I was making something again. Far easier and faster than fermenting, and a whole lot less cleaning. He's got recipes for root beer, cream soda, Dr pepper, and ginger ale. Though his ginger ale uses ginger bug, and it's real important to me to have 0 abv. So, I had to alter that recipe. My ginger ale comes out spicy and fragrant. Really nice. The thing I have not yet attempted is to make a keg of cold brew coffee. I have 2 faucets, so I'd like to use the other. Problem is, I'm using CO2. So the longer it sits, the more likely it is to start absorbing CO2, and then you get a little sparkle. Which... Idk. Champagne coffee anyone? Edit: I appreciate what you said about the origami. I'm considering it.
@deokbaee Жыл бұрын
What range are we talking for grind size you are using using a C40?
@TALESCOFFEE Жыл бұрын
If you wanna go a little tighter you could do like 10-11, as with all my other methods though I'd go with the 12-14 clicks!
@deokbaee Жыл бұрын
@@TALESCOFFEE thanks brother!! When I get the Mugen in will be trying it out. Good work as always, not sticking with the normality of coffee is always insiteful.
@Badwisdom Жыл бұрын
Looking good. Does the Mugen come in 03 size ?
@doc8125 Жыл бұрын
No
@TALESCOFFEE Жыл бұрын
It’s just a 02 but the mugen is so strong you can brew the strongest coffees yet and dilute a little aftee
@mikeydoesit Жыл бұрын
Don't have a Mugen but I love this concept, but most of all I am just thankful someone has concluded that I am not crazy when I look at the glass V60 and wonder if water is truly outside the filter or not.
@TALESCOFFEE Жыл бұрын
RIGHTTTTTT!? . I always use the metal dripper so I never notice this. But the water moving towards the side should only happen when there's too much pressure in the dripper. AKA there's clogging. So I suspect bloomed coffees/clogged coffees will have this effect. Where as the single pour method won't . I'll be doing some testing this week ... this thought never occurred to me till now when I was filming the b-roll for you guys at 3:24 to show this effect. But now that I think about it it should happen in any dripper that's clogged which means .. there's a lot of bypass in clogged brews :) aka .. single pour is best? :D
@mikeydoesit Жыл бұрын
@@TALESCOFFEE haha respect the pitch. I just haven’t personally had success when I have tried Single Pour so just this week I decided to try and quit experimenting with all of the new methods (that frankly invigorate me) and just stick to a 3x bloom and then split the rest between two equal pours at 1:00 hitting the center fairly hard and softening up after ~25g and have been enjoying my cups. Aaaaand then I saw this video and tried to fit a (non-V60) glass on the Switch base because it has a much smaller hole, but it had nothing to catch onto. Then I was like whatever I’m invested now so I’ll just try it with the glass but I’ll hold the lever half open to compensate the drawdown and the issue I had was it threw off the scale from the leverage, but it did still come out with a different profile so I do think there is merit to this technique!
@TALESCOFFEE Жыл бұрын
@@mikeydoesit HOLY THE DEDICATION HAHAHA LEZGOOOO I LOVE IT. Thanks for following and trying everything actually. The Single Pour can be a bit finicky, I do have troubles explaining it still ughz. This method is quite interesting though! I love how invested you got into this, half lever option is OP!
@mikeydoesit Жыл бұрын
@@TALESCOFFEE edit: I have a Mugen. This method was fun and quite a different profile considering the ratio! I even tried a 155 filter instead of a cone filter but I will try that tomorrow!
@TALESCOFFEE Жыл бұрын
@@mikeydoesit 155? like a flat bottom? noooo T___T no flat bottom filters plx LMAO I just don't like flat bottoms =[
@infanteer7535 Жыл бұрын
Where is your noragi from!
@TALESCOFFEE Жыл бұрын
Oh! A client gave it to me ahaha. It’s from Visvim!
@grabble7605 Жыл бұрын
"Juiciest"? What does that mean here? If this were a Starburst ad, it would mean the coffee's full of saliva... ("Unexplainably juicy!" - It's not, and it's gross. Stop it, Starburst!) Also I think your hair's had too much coffee around the seven-minute mark lol ...I'm gonna order a Mugen though just 'cause preheating the Switch glass is tedious. I'd considered buying an Origami dripper to swap in once but the ruffle design of the Origami is ugly and it would not have been a pleasure to use that device.
@TALESCOFFEE Жыл бұрын
Juicy hmm is like a texture hehehehe Yeah my hair just blew up LMAO it was kinda funny I didn't even notice. Try the mugen out it's pretty fun!
@grabble7605 Жыл бұрын
@@TALESCOFFEE Mugen came in the other day. It was proper hell detaching it from the base stand. The manual's instructions were, in a word, bullshit. Anyway, popped it onto the Switch base. My filters (two packs tabbed Hario [bleached], one pack Cafec [yellow label] that I'm currently using on recommendation) are oversize for it but it does fit my standard cup capacity (about 260 ml/grams, although what actually makes it into the cup varies from 210 to 240 based on how fine I've ground and the coffee's absorbency). Tried the stall-fall technique again. It worked out better than usual but still seems to turn out too acidic for my taste - or maybe just lacking sweetness to balance? I've often found that cups I brew taste nearer to what I expect from the tasting notes after adding sugar. - I'm already grinding roughly 285 microns (I don't have my exact setting memorized) finer than recommended pourover settings on my grinder. And I'm hitting the switch at a solid minute in even...Maybe the stir's wrong but I'm not sure how it could be. It doesn't seem terribly particular, just a basic circular motion...The grounds bed was flat again though, not domed. Maybe I need to stir faster, or closer to the walls... Two level spoons of sugar (about 1 teaspoon or 4 grams; I measure with a barspoon currently, although I intend to prepare precise 2-gram sugar cubes for higher precision) and my usual milk (a good 15 grams, 'bout a half-ounce - I'm considering finding a powdered solution so I don't have to break workflow to fetch milk from the fridge) propped it up into good-cup territory but I feel like it shouldn't need that...I feel like I ramble in my comments.
@chefarj Жыл бұрын
Too much talk. Stretched content
@TALESCOFFEE Жыл бұрын
Really! t___T I tried to cut out a lot already >.< Aite I do my best to cut short more. I’m trying to work on this I need to cut down on time! Is it all the umms and ahhs, or you think I should just be faster overall? I feel like I need to explain the technique so a lot of the theory needs to be left in tho?
@144avery Жыл бұрын
@@TALESCOFFEE I got some use/entertainment out of the talking, honestly, and like to hear about the background and final thoughts. Timestamps might be useful though.
@darkrey_BriesVersion Жыл бұрын
you should use 2x speed on all the videos you watch haha
@rubenserhalawan571 Жыл бұрын
@@TALESCOFFEEkeep talking friend that’s what I’m here for :)
@TALESCOFFEE Жыл бұрын
@@144avery OOOO LET ME DO THOSE RIGHT NOW! Good call I keep forgetting!