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lmao no

He is pouring using the interval method..the notes of the coffee also depends on your pouring method also, that is why you need to experiment on which pouring method that hits your taste. In hand brewing there are a lot of factors to consider, the Grind size, grams of coffee, temperature of water, pouring method and time of extraction.

@@izenx3213 thats all useful info, thanks... However my question was - with videos I see, during the 30s interval all or almost all water is gone, then he pours next pour. However for me I still have plenty of water when 30s pass and its time for next pour (at least after pour nr. 3). Does that sometimes happen to you too?

@@blahdy probably that is because of your grind size, the water can't pass through the coffee smoothly because it's too fine Maybe try to adjust its grind size. But to your question if I have experienced it , no.

@@izenx3213Jesus, quantum physics is much simpler than that

Yes same ratio of grounds but perhaps grind slightly coarser to ensure fines don't clog the filter. Time would be the same. Adjust grind size as needed 🙂

Great to hear! ☕️

Interesting,I want to try

this is between 90°-99° i think

Tetsu makes at 93 degrees, coarse grind

For more sweetness

i'll try it! ty bro:)

That was for the comment I replied to. He commented something along the lines of "unsubscribed for begging"......

@Coffee Mornings oh that makes sense. He deleted his comment so all I saw in my notifications was your comment. Bummed me out lol.

@@coffeemornings3462 also, subbed. I like your top down angles and simple delivery of recipes

@@LanceHedrick thank you for the kind words. Means alot. I've been a subscriber of your channel since the first few videos. It's like you're a natural at this. Sorry for the confusion about the comment. Keep up the great work. Cheers!

@Coffee Mornings no no! You aren't in any wrong. RUclips should let me see the full comment back and forth if they're gonna let me see in my notifications one of them, if that makes sense. The original comment didn't show up as connected to your's. It's youtubes fault haha!!

Thanks! It's the loveramics demitasse cup in Basil

I've since changed it to a timemore variable controlled kettle but this was a cheap one from shopee. Costs about 10 USD haha

I'm not good at english so i'll try my best to explain my ideas, the Co2 that you saw in your coffee bed depend on the roast date of the coffee, so if the roast date is like under 15 days ago, you need to extend the blooming phase (but not too much), if its more than 20 days. the blooming phase is gonna be around 30-35s or you can do only 1 pour, (my idea could be wrong)

Lots of CO2 probably means your coffee is freshly roasted (a good thing more often than not), for this, just let the first pour be a bit longer and try swirling the dripper to evenly saturate all the coffee. By letting the coffee saturate, it can release all the gases (from the roast) so each of the next pours promote even extraction and a delicious brew! Other things to consider is how high and fast your pour from the kettle. Keep it consistent for all pours but also feel free to experiment with the height and speed you pour to see how it affects your brew and the bed. Let me know if this helps!

If I may, you might also want to lower the temperature a bit. Usually for the light roast, higher the temp the better but as you mentioned that you are using the medium roasted beans, it could also be that you are brewing with tad too high temperature for the beans you are using. Try lowering by 2 degree each time you brew and see what you like. There are many different recipes out there but all that matter is finding what YOU like and HOW you like to enjoy the coffee. I think that's all that matters.

Timemore black mirror! 🙂

I think tetsu said to grind similar to what you would normally for a regular FrenchPress. In terms of grind size 30 clicks are on the medium to coarse side

Hoffmann 15 to 17 clicks.. 4-6 method 20 to 25 clicks.

Similar to what others said. It's fairly coarse for a pourover. No experience with the C2 sorry but just slightly finer than a coarse grind (French press)

Hi. I am lucky and have access to both c2 & c40 and love trying this recipe. I use 27 on c40 and 20 on c2 and move up date from this based on the beans. HTH

As a C2 owner I'd recommend 25-27 clix for the Kasuya 4:6 method except for 40 grams of water for blooming and acidity and 80 grams in the next step (from 00:45 to 1:30) for sweetness. For the Hoffman method, 18 or 19 clix would be good.

Thank you very much. Haven't been able to upload recently due to school as well. Let me know how this method was for you. I find different beans are best with different methods depending on the flavors you wanna highlight. Cheers

Lances method has gotten me some of the most consistently delicious brews I’ve had out of any method. What’s the modifications you’ve done to his?

Hello! If more than 20g, you may have to adjust for a slightly coarser grind. In terms of time, the grind adjustment should make time the same. If ever, I allow for +-15 seconds difference in final brew time. Feel free to adjust as needed.

Thank you! It's definitely one of the more forgiving brew methods where you'll end up with a beautiful cup no matter what. Cheers

Hi! Great to hear you got similarly excellent brews with this brew. I decided to cut off the brew at 3:30 as this is what Tetsu himself does and from my experience, works well. You can try it as well by cutting off the brew and collecting what drips out after in another vessel and tasting it alone, then mixing it with the primary brewing vessel. I find that the remainder is very watery and only further dilutes the coffee from the primary vessel when mixed. I guess grinding even coarser would work although slightly differently as extraction could perhaps change again. Then again, I'm not sure what the taste would be from doing that. Try it out yourself and let me know! It's always fun to play with each seemingly minute brewing parameters. Cheers.

i think so

Hi! My comandante is on the stock axle setup. No red clix. The 4:6 Method by Tetsu really works best with coarser grinds as the contact time between water and coffee particles is maximized with long pauses between pours. Give it a try at around 25-30 clix. Let me know how it goes! 🙂

@@coffeemornings3462 ahh okay got ya. Did it with 28 clicks this morning results has been really good thank you! I tried different coffees over the last month too it’s really interesting how you have to change the grind size every time to hit a similar time frame :D

Hi! It's a timemore Black Mirror scale. Relatively affordable compared to the acaia lunar. It looks sleek and does its job. I'd recommend it.

Thank you guy!

doi pake commandante 30 klik bray

Biar gampang, kira kira lebih kasar dari gula pasir

Hi Manuel, I've since updated my kettle to an electric variable gooseneck but in the 200+ Pourovers I've done with the kettle in this video, I've found that the drop in temperature throughout the brew (no denying there is such a drop) has not affected my cup enough that changing my grind size or water ratio can't fix. Might be important to note that I often start of water off a rolling boil and I use relatively light filter roasts for my coffee.

@@coffeemornings3462 Hi and thanks for your kind reply. I'm using a kettle which is very similar to the one you used for this video and what i do is to put the kettle back over the stove in between pours to keep my water around 95C (for my light roast) and it works fine. Planning to upgrade to an electric kettle with temperature hold function.