The Ultimate Technique to DIAL IN your Coffee
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2 жыл бұрынHow to dial in coffee at home.
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@KyleRowsell 2 жыл бұрын
Let me know if we should do more lives in the future! 👍🏼
@hamad3210 2 жыл бұрын
You should do more, this was fun and informative. The sound was okay, but seemed way too low, if anyone is listening in a noisy environment they'd struggle to hear anything.
@KyleRowsell 2 жыл бұрын
@@hamad3210 hey! Glad to hear it. I’ll adjust Audio for the next stream. 👍🏼
@trypeak 2 жыл бұрын
Really easy to understand. I will see more videos like this one!
@elev007 2 жыл бұрын
Please do more live recordings. This was great.
@nicholas5396 2 жыл бұрын
I know this was originally a live stream but could you create an edited version cut down for time that hits the salient points? Would love to share a video like that with friends who ask questions about dialing in a new coffee.
@xllvr 2 жыл бұрын
Interesting that you decided to stream this because it's something that's less seen in the coffee KZfaq scene. And I'm just impressed that you maintain your amazing presentation style even in a stream. Thanks always for your amazing content and I think it's a very nice format to engage the audience and also have a conversation. Wasn't able to make the live proper but the archived version looks great
@KyleRowsell 2 жыл бұрын
Means the world! Thank you for the kind words.
@MoosaIslamic 2 жыл бұрын
1. Kill confirmation biases wrt expected flavours from roaster's tasting notes. 2. Under Vs Over-extracted coffee: sour and weak Vs Bitter and harsh 3. Understanding Grind size (and distribution), and adjusting based on extraction level (grind as fine as you can until you hit astringency (dryness), then back off slightly)
@PixelLulu 2 жыл бұрын
Great post. I do remember this one particular Kenyan coffee I had in 2015 where it LITERALLY tasted like drinking a cup of ribena. Was the most epic thing I've ever tried
@andrewowen4751 2 жыл бұрын
Great video Kyle, I found it very helpful. Also, watching the replay, I thought sound quality and level was just fine.
@GoTellJesusSaves 2 жыл бұрын
Today... roasting and brewing some Ethiopian Sidamo at home. It's always nice to dial in your flavors and enjoy the fruit of your labors!
@kawinbratku 2 жыл бұрын
I'm really waiting for this video about fines in different coffees. I mean understanding how origin, elevation and processing method influences the grind distribution and how I'm supposed to grind different coffees
@KyleRowsell 2 жыл бұрын
We will dive into that soon!
@asw20 2 жыл бұрын
I roasted a Yemen Haraaz Red last week (Quest M3S). Brewed using a Clever. Started with a grind setting of 60 on a K-plus - fantastic. This morning, tried 55 - definitely found that astringency. Another cup, back at 60! Very impressed with the 1Zpresso grinders, and how grind setting influences taste.
@ggusta1 2 жыл бұрын
I got a 1zpresso about a month or 2 ago. Excellent grinder, excellent value. AGREE 💯💯💯
@asw20 2 жыл бұрын
@@ggusta1 Sure beats what I’ve been getting from a Rocky or Virtuoso.
@Ben_MariaA 2 жыл бұрын
If I didn’t know this is a live, I would not have known. Love your presentation style - just subbed :)
@jamesdenzer8965 Жыл бұрын
I liked and subscribed. I'm using a Vario with ceramic flat burrs and Second Wave on Atlas Honduran medium roast beans. I'll circle back with the dial-in results. Recommended setting was 5N. We'll see what my taste buds like.
@donaldmorgan5265 Жыл бұрын
I liked and subscribed due to this video! BTW I had Rwandan Medium roast through my V60 with your recipe. It was ground with a Flair Royal at 1 full turn plus 7.5 and was one of the best cups of coffee I have ever brewed!!
@romaingapany5249 2 жыл бұрын
Thanks for the video ! It'a funny, being primarly a tea drinker and discovering more and more about coffee I see lots of similarity with tea. For instance, I tend to use the astringincy treshold to "dial in" my teas too, especially young pu erh teas which tend to be easily astringent. Something I've never seen being tested with coffe though is clay pots, with tea the kind of clay your teapot is made (if you use a clay teapot) has a tremendous impact on the flavour profile. I'd be thrilled to see an experiment involving pouring filter coffee in a good clay tea pot to see if it changes anything (in teas it allows me to get higher extractions without astringency)
@KyleRowsell 2 жыл бұрын
It’s incredible how much tea and coffee relate when it comes to tasting - especially when it comes to the conversation of astringency. Thanks for the comment
@mikafoxx2717 Жыл бұрын
I've also heard of bare iron kettles for boiling water. The iron ions added to the water react with the tannins in the tea or something and change the flavor, so I've heard. Never heard someone try it with coffee..
@AlejandroPDX 2 жыл бұрын
Hope to see more! Sad I missed the live stream
@KyleRowsell 2 жыл бұрын
We will see you at the next one!
@kalaribabak9006 Жыл бұрын
apperciate it kyle,i want more video like this,about ratio depend on process and roast level
@frankloaf9510 Ай бұрын
Nice description of astringency.
@ollymutch6085 Жыл бұрын
I would be curious to learn more about how you decide on your ratio and water temp once you have dialled in your grind size. I’m also finding that learning how to pour both in flow rate and pattern has an impact too. Thanks for sharing your video and content
@jacobhenry238 2 жыл бұрын
Great video! Subscribed
@KyleRowsell 2 жыл бұрын
So glad to hear it!
@TomAmy 2 жыл бұрын
Great video! Couldn't watch live as I live in the UK with the time difference. Keen to watch more of your livestreams though!
@KyleRowsell 2 жыл бұрын
Thanks Tom!
@stuyg86 2 жыл бұрын
My daily driver is an aeropress; right now I'm brewing a Zambian sun dried natrual, and I have been having trouble dialing it in. I have been grinding at the finest end for areopress on my Q2. I like high extraction coffee, but it has been astringent. considering it's a slightly darker roast, I backed off the brewing temperature a little, and i even tried different sized doses. I'm gonna back the grind off 2 clicks just to see if it works the same in an aeropress as it does with the pour over.
@KyleRowsell 2 жыл бұрын
Best of luck!
@gabehart9092 2 жыл бұрын
Try playing with your ratios! Most aeropress recipes involve diluting to desired strength afterwards. For what you're actually putting into the aeropress, a higher coffee:water ratio will make your coffee harder to overextract (if you want to know why, look up "solubility equilibrium"). So, for example, if you're currently doing 1:6 in the aeropress and the diluting, try 1:5
@masimo1516 2 жыл бұрын
I appreciate you brother
@KyleRowsell 2 жыл бұрын
I appreciate you as well!
@IMNOTABARISTA 2 жыл бұрын
Absolutely
@KyleRowsell 2 жыл бұрын
Absolutely.. more lives? 😅
@cbrines 2 жыл бұрын
Enjoyed the video. It’s funny, I brewed that same coffee today on a V60. 🙂 Still waiting for you to make a brewing video using the K-Plus, however. ☹️
@KyleRowsell 2 жыл бұрын
The Kplus will make a return!
@fredmertz1312 2 жыл бұрын
Live was a bit blurry … so I watched ya recorded. Good job ! I agree that time isn’t the most important concern … but Hoffman also talks about the coffee bed as an indicator of over/under extraction. Does the bed look like mud or gravel … pin holes or big divots ? I put the timer away and have been using taste and bed. Thanks …
@KyleRowsell 2 жыл бұрын
Interesting! This may have been because of your connection - but glad you were able to watch the recording after. The bed is another indicator - though I'm hesitant to confidently suggest this to others as grind distribution and burr designs will have drastically different looking beds. My Niche for example has a muddy bed for filter coffee - yet not over extracted. Yet my C40 has a clean and beautiful bed. Both different flavour profiles - yet opposite looking beds.
@WK12112 5 ай бұрын
Woah this was live
@gregwanee2689 2 жыл бұрын
Grinding with an Ode. Drinking Kauai Coffee Açaí using a Hario with in tabbed filters. 30 gr to 500 gr water
@KyleRowsell 2 жыл бұрын
Thanks for sharing!
@robertjason6885 Жыл бұрын
Kyle, I “divot” my dry coffee bed before blooming. What is your though on that? Love your vids… and ThirdWaveCoffee.
@HoonsCoffee 2 жыл бұрын
Great live today. What was your setup for your live? Great quality.
@KyleRowsell 2 жыл бұрын
Hey friend! Maybe I should do a studio tour soon?
@HoonsCoffee 2 жыл бұрын
@@KyleRowsell Would be great buddy.
@tw9307 2 жыл бұрын
Oh man. Totally missed this. Hopefully you’ll do more lives, maybe some at different time blocks.
@KyleRowsell 2 жыл бұрын
Absolutely will!
@muthi_hib 2 жыл бұрын
Question for you, what is "under extracted" and "over extracted"?
@paddyup8770 2 жыл бұрын
Somebody here with a little bit of experience on the sage grinders (smart grinder pro or Dose controle)? What is a good starting point for V60 or Aeropress?
@oyvindgu Жыл бұрын
@Kyle Rowsell i just changed out my wilfa uniform for a Varia Vs3 since iam going from just pour over to pour over and espresso but iam struggeling alot to dial in the varia i cannot find a sweet spot within 08-13 on the dial, on my wilfa i was always using 28-31. The flow is too slow now when i grind on the varia and the taste not balanced and good, with the wilfa i always managed 03.30 brew time on v60/hario filters and 96 degrees water.
@tesilab994 Жыл бұрын
It's curious that you mentioned slowing down the pour, and increasing contact time when grinding finer, but said nothing about the increase of surface area on the grounds, which makes more of the coffee available to dissolve.
@NitinSharma-vs8jt 2 жыл бұрын
Great video Kyle.. what's the lever espresso machine next to your Bianca? Why don't you do a video on it as well :)
@KyleRowsell 2 жыл бұрын
That’s the Newton Brüa
@phyllisriley1013 2 жыл бұрын
Link the coffee. That one I can’t find on their site and it sounds yummy.
@Jwheels89 11 ай бұрын
Curious as to what clicks people are using on timemore c3 for pour over. I have been using 18. Let me know folks. I know it is variable.
@krazyolie 2 жыл бұрын
Nice presentation, thanks. I'm wondering a lot of ppl are drinking ~20g doses, which is usually 8-10% or a bag, if it takes a few goes to dial in that's potentially a big chunk of the coffee before you're dialled in.. Otoh larger doses or usually a bit more forgiving so maybe it's swings and roundabouts. Also, do you happen to know an approximate conversion between the clicks on the JX and commandante? Not always obvious where the ballpark is on the JX when recipes give commandante clicks
@KyleRowsell 2 жыл бұрын
Thanks for watching! I don't have a conversation at this time. I have been working on a conversation chart but it's been harder than anticipated to create.
@xyzpdq1122 Жыл бұрын
Under/ sour makes me frown Over/ bitter makes me wince
@kyle4493 2 жыл бұрын
Jesus I thought this was a pre-recorded video until you talked to the chat at 4:57 lol
@KyleRowsell 2 жыл бұрын
I’ll take that as a compliment! 😁
@majs2009 2 жыл бұрын
Do you dilute your third wave water? For me it feels the water is very hard when following the recipe (1 packet per gallon). I even tried tasting the water and it did not taste good. It tasted murky and salty. so I dilute it to 2 gallons and have much better results. Not sure what is your thoughts on this…
@KyleRowsell 2 жыл бұрын
Hey! I personally don’t but I know many do! It’s not a bad idea at all! If that’s what you prefer, than do it. Many who do competitions and use TWW will experiment with dilution also.
@AP-lh1bq 2 жыл бұрын
How can you bounce if you’re sitting?
@KyleRowsell 2 жыл бұрын
I’m passionate 🤷🏻♂️
@inviktus1983 3 ай бұрын
If you're using remineralized water, what protects your boiler is the lack of abundant calcium and lime in the water. Not the additives in the mineral packet. Correct me if I'm wrong, but the little bit of magnesium, calcium and bicarbonate (depending on the mineral additives used) is not doing anything to protect your boiler. The protection comes from cleaning up the tap water by distilling it removing all the crap that is found in tap water.
@pierrex3226 2 сағат бұрын
You're right, but what about marketing?
@ggusta1 2 жыл бұрын
Drinking washed Ethiopian sakaro and Kenyan from red rooster 🐓. Pourover using Kono and Hario v60.
@KyleRowsell 2 жыл бұрын
Sounds delicious!
@ggusta1 2 жыл бұрын
@@KyleRowsell I've come to the conclusion that lately, I just want either washed or anaerobic African coffee
@AJ.Hernandez Жыл бұрын
Too lazy to go through the comments to see if someone else already said this 😅 but the audio is a little low... great content/ information though 🤙
@bodysuit1134 2 жыл бұрын
Water temp is also a big one
@KyleRowsell 2 жыл бұрын
It sure is!
@tippykaffu4047 2 жыл бұрын
I actually brewed coffee under 1 minute with 20gr dose and its really as good as any 2-3 minutes brew. In fact, its a little over extract with darker flavor. Yes, I skipped blooming and brewed in high agitation.
@KyleRowsell 2 жыл бұрын
Exactly. So glad this resonates with you!
@htrrsprings2103 2 жыл бұрын
Eyyy shout out to my favorite roaster Corvus! That coffee you have there is 🔥🔥🔥
@KyleRowsell 2 жыл бұрын
It sure is!
@kalaribabak9006 Жыл бұрын
❤
@awolmartinez 2 жыл бұрын
Chiming in for Algor's Rhythm 😉
@KyleRowsell 2 жыл бұрын
You’re fantastic!
@awolmartinez 2 жыл бұрын
@@KyleRowsell No YOU sir, are fantastic! Great content, keep em coming!
@alaskavaper966 2 жыл бұрын
I can't understand why not using time for consistancey might be considered a recommended policy?
@KyleRowsell 2 жыл бұрын
Time isn’t a reliable variable. A Coffee can taste great and be dialled in but be fast or slower than “recommended” time frames - as I mentioned in the video.
@Jonas_Fox Жыл бұрын
Your take on flavor notes reminds me of modeling paint names, they're all named things like Mournfang Brown when its true color you'd recognize is something completely different like Burnt Umber. You just learn to accept the name as a handle for something else.
@TreborTnemorf 2 жыл бұрын
Blackcurrant is such a common flavour in the UK that its strange to hear you say you've never had it. I have heard the story that it was illegal in the States because of diseased plants but its still very odd, like if someone said they'd never tasted orange.
@KyleRowsell 2 жыл бұрын
Interesting isn’t it? But goes to prove my point exactly. 👍🏼
@alaskavaper966 2 жыл бұрын
@@KyleRowsell Dark berries might be a better descriptor.
@mikafoxx2717 Жыл бұрын
In Canada, I used to have a blackcurrant bush growing up. The flavour was as common as raspberry or apple, then years later and I've never tasted blackcurrant anything here since.. besides maybe a tea or two from the UK. It's sad, such a great flavour.
@brandonrobinson5156 2 жыл бұрын
"I feel like such a Millennial, this is a feeling" - dead X,D
@danielc.1169 2 жыл бұрын
An overhead camera would be nice so we could see .
@KyleRowsell 2 жыл бұрын
It would be nice! Cameras are expensive. 👍🏼
@benrogers5393 2 жыл бұрын
Single Origin Ethiopia - Gesha Woreda Anaerobic Process - V60 🤤
@KyleRowsell 2 жыл бұрын
👏🏻👏🏻👏🏻
@ggusta1 2 жыл бұрын
Nice
@ilahens 2 жыл бұрын
Kyle - do you only drink your coffee black? No matter how evolved my coffee game gets I always prefer it with milk and sugar- it comes alive to me and is oh so comforting. To me coffee sans milk and sugar is like cooking without salt. I was once even sugar shamed at a local cafe for putting a packet of sugar in (even after I obliging sipped it black at first)…at $7 a cup I should be able to pour whatever I want in it without comment!
@KyleRowsell 2 жыл бұрын
Hey! I do drink only black but drink as you prefer!
@fahim113 2 жыл бұрын
The best way to take your coffee is the way you like it. With V60 and French press always 1 sugar and a splash of milk. Black with moka pot or Vietnamese filter. Even that can change day to day.
@ggusta1 2 жыл бұрын
I used to put cream in my coffee until I started really getting into single origin medium to light roast. I drink it black now unless I mess it up, then I'll add cream or cream and sugar or if I really mess it up I'll ice it with lots of cream and sugar. Luckily my game steadily has improved!💯😊😊😊
@KyleRowsell 2 жыл бұрын
@@ggusta1 thanks for sharing!
@mikafoxx2717 Жыл бұрын
@@ggusta1 I like it both ways, change it up a bit. Usually black in the morning, maybe some cream later in the day for another coffee. It depends on the brew method too. For aeropress I like it black as it's pretty delicate, but for Moka pot, I almost always need to dilute it with some cream to blunt, yet richen it. I used to use milk but I apparently found out I don't want the sweetness and prefer the richness the fat adds. Getting a breve at a really nice cafe/roaster, changed my world.
@Amseldrossler 2 жыл бұрын
Please could you consider an international audience and adopt metric units.
@brad5387 2 жыл бұрын
Its the worst when you go to a cafe and ask for an americano and they just run the whole mugs worth of water THROUGH THE COFFEE
@FourCornersCoffee 2 жыл бұрын
YOOOO Skrap, U sound mad low on this side........Audio???
@KyleRowsell 2 жыл бұрын
Yeah… I’ll take a look at this for next time.
@crotonium 2 жыл бұрын
volume level is very low
@KyleRowsell 2 жыл бұрын
Will fix this for next live.
@davidwoo2590 2 жыл бұрын
So, should we deliberately taste what we know is, "bad" coffee to reset our perception of, "good" coffee?
@KyleRowsell 2 жыл бұрын
Hm, interesting question. Unless you’re an absolute pro - I believe we will all experience under or over extracted coffee while dialling in. So I wouldn’t go out of my way to taste “bad” coffee.
@kalaribabak9006 Жыл бұрын
👌🏾🤌🏾
@murasakirs 7 ай бұрын
the volume level on your video was low...
@Julumon. 2 жыл бұрын
22:00 there is no perfect Water for every Coffee. Its the same like grind size.
@KyleRowsell 2 жыл бұрын
How so? Coffee water is an objective measurement that we can determine. Grind size is not.
@GabrielGGabGattringer 2 жыл бұрын
Grindsize, when it comes to that, could the whole coffee community please use microns instead of "medium fine" or clicks on Comandate grinder? It would be so much easier to replicate a grind setting and dial in a coffee if we all would use microns (like on Kruve Brewler). Please. Thank you.
@KyleRowsell 2 жыл бұрын
Hey Gabriel! I’ve thought about this extensively. And while in theory this may sound like a the easy solution - I think it also comes with its own problems. How does one measure micron size objectively? How does distribution play into the results? I think it comes with as many of its own problems as communicating grind settings. But yes - we need a more universally accepted and adopted communication for grinds.
@jerryhubbard4461 5 ай бұрын
At this moment 8:43 PM 1.31.2024 I am drinking Dunkin regular med whole bean two parts and Dunkin ground Hazelnut one part mixed together to brew four measured cups of some damn good coffee. Total amount of coffee brewed, 3 tablespoons.
@pambutler5437 2 жыл бұрын
Five requests for ‘likes’ makes you seem needy. You have great content. Trust in yourself.
@KyleRowsell 2 жыл бұрын
Hi Pam. I wish I didn’t have to ask - unfortunately it’s a proven metric that without it likes aren’t hit. And my videos take a huge loss in views. I hate it as much as you - but don’t hate the player, hate the algorithm.
@andromedach Жыл бұрын
the volume on this video is ridiculously low
@Pseudosurfer 2 жыл бұрын
Damn, don't get me wrong, you're a likeable guy and you've got a good channel going on, but I thought I was going to learn something here. 27mins for "if it's under extracted(sour) go finer, and coarsen up your grind a bit if it tastes bitter(over extracted)" which is something most people watching probably already know. I've got the feeling that the whole purpose of this stream was to sell water.
@KyleRowsell 2 жыл бұрын
Friend I’d be a little less confident in this posture. Many have shared this was incredibly informative and helpful. Consider that many don’t know what you may, or may not know.
@Pseudosurfer 2 жыл бұрын
@@KyleRowsell Fair enough
@78anant420 2 жыл бұрын
this technique doesn't seem ultimate to me. Quite banal. So much coffee is wasted while dialling in coffee and the person ends up overcaffeinated. This doesn't cover at all how can we dial in . Just some banal advice on go as fine as astringent and then go coarser. Ohk thanks Mr obvious
@acecarolino101 Жыл бұрын
I'm having a hard time following the format of the presentation
@toomanyouts69 2 жыл бұрын
Audio is horrid on this
@KyleRowsell 2 жыл бұрын
Thanks for your opinions.
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