Aww thank you so much for the kind wordsssss

Yea! It’s so crazy! Can’t wait to try this out once I get my hands on a Mugen dripper. Cheers ☕️🙌🏻

HIIII MIKEEEEE ahaha, thank you!

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 🙏🏼

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!

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

@@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 👊🏾

@@Jahloveipraise hahaha, no no i'm just talking in all my videos heehehehee. I upgraded my mic so no more audio issues :D

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 🙃

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!

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!

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!

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

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!!

RIGHT? super over extracted right? Is it like pasty over extracted or just tasting really strong?

@@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.

Hehehehehhe it’s really interesting right? Water first is OP?

@@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.

@@-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

Tasty is like overall it’s tasty! Gotta be good from the first drip :3

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!

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.

@@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.

@@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!

@@TALESCOFFEE that sounds *delicious* if it goes well. Good luck with testing; short-ratio brews definitely deserve a seat at the table!

@@144avery 100% i need to somehow show you guys :D

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!!

@@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.)

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?

@@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!

I completely forgot you can do it with the clever! YAAAAAS!

@@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!!

@@syncopating_machinist Thank youuu! It's super super strong right? I thought yo'd think it's a super over extracted! haha

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!

@@TALESCOFFEEyeah I have Instagram. Do I message you?

@@addie451 Yups! Just DM me please with pictures of everything you wanna ask!

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 >.

Good thing I'm buying an extra one to crack the base then haha

@@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!

@@TALESCOFFEE yeah but I want the thermal characteristics of plastic and the low bypass, so here we go...

@@144avery LMAO one is enough!

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!!

@@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.

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!

@@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.

No

It’s just a 02 but the mugen is so strong you can brew the strongest coffees yet and dilute a little aftee

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

@@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!

@@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!

@@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!

@@mikeydoesit 155? like a flat bottom? noooo T___T no flat bottom filters plx LMAO I just don't like flat bottoms =[

Oh! A client gave it to me ahaha. It’s from Visvim!

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!

@@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.

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?

@@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.

you should use 2x speed on all the videos you watch haha

@@TALESCOFFEEkeep talking friend that’s what I’m here for :)

@@144avery OOOO LET ME DO THOSE RIGHT NOW! Good call I keep forgetting!