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What scale have you found that actually fits between the legs of the robot?

This recipe kicks butt. Absolutely my new go to recipe for iced coffee with my switch. Just used it on some awesome thermal shock red bourbon coffee from Black and White. Really can’t beat great iced coffee when it’s over 100 outside

Any tips to get such creama texture?

Awesome video! Thank you for this! I’m excited to try this in the morning. Quick question- I have the Fellow Ode Gen 2 grinder, I saw in one of the comments here you set it to 3-4 range but on the video you mentioned, 1-2 past “1” setting. Which is more preferred? Thanks!

recipe?

😂 not worth it I'm going to get my toddy up and running

Liquid gold

i've never really tried varying the pressure that precisely, i just wait for a few seconds in pre infusion then apply strong pressure until the end of the shot. will give this a go!

Just found this recipe. Wondering micron size if you got that information?

Why i dont feel any pressure during preinfusion and rump up?

I really couldn't finish your video. All that background noise was very distracting. Sorry.

ADHD?

which scale do you use in the video?

Huh.................... Hello LANCE HEDRICK ! *The same energy and quality ❤ YOU ARE COOL

150g ice and 200ml water at a 1:10 ratio?

This is exactly what I was looking for thank you

Great tutorial. Can’t wait to try the recipe. I have Baratza Encore grinder. Which setting would you recommend. I will be using Hario V60 as I do not have Hario Switch. Thank you.

cant believe that simple hunk of metal is $400 DOLLARS.... like wtf

You know what i like about this channel ... Its that she is always like she drank too much coffee.

Que lindo video, muchas gracias por mostrar mi país. Abrazos parcero

Abrazos, veo tus videos para aprender inglés. Amo el cafe

Saludos desde Armenia Quindío Colombia

Saludos desde Colombia

Saludos desde Colombia

That was some good channeling there on that shot 😁. Tbh, I was fed up of buying expansive machines that kept on failing on me requiring 100 bucks everytime to fix them. I bought the Flair Pro 2 and the Royal Grinder a year ago. Learning curve is real steep actually in the sense that the elarning progress is very fast. Easy to dial in and play with variables. This machine will last for ever, almost no maintenance cost, and easy to clean. Drawback: don t expect to prepare expressos during friends or family's reunion. This will take forever to prepare. Nice for the tasty coffee after the diner for a couple.

what temperature of water did you use for this recipe¿?

How do I get one of those decanters?

16 tbs in a cup, just saying

Great video and information. I would only suggest to give us newbies how many cups of water and how much coffee by cup or 1/2 cup. My brain is not into putting anything on a scale.

How about brewing using the inverted method in a future video?

I use to make cold brew with pre ground death wish in a French press. I always eyeballed my measurements and it always came out pretty good and it was consistent. I did have to filter it through a paper filter into a mason jar after I pressed it though.

Why grind 50g of coffee but only brew 48g?

You didn't say how fine to grind! That's a fundamental step of the recipe you missed

What happens with the 20 hours? My schedule works better for an 8-12 hour recipe. Do any work like that?

Breaking Bad vibes when thinking about making coffee. I’m coming from an electric coffee maker that you see at a retail store. I’m considering either the Hario V60 or V60 switch. I still don’t know which I should get as I don’t grind my own coffee and just buy retail bought ground coffee.

How many g water?

Now drink lukewarm coffee... I microwave to fix it.

look forward to more videos

I only seem to be getting sour espresso... been playing with grind size, and am even using medium/dark roast...

Heat water to 200 degrees?

What is mentioned here is not a cold brew, rather room temperature and not the same as 1) using cold water 2) using the fridge to cold steep the coffee We're after the process of reducing acidity in the brew, hence "Cold Brew"and being misused...

10 g for every 180 ml

For those (like me) not interested in buying a scale or turning a simple cup of cold brew into an unnecessary ordeal. Use 2 1/2 cups water with 7 tbsp coffee..... brew it, taste it, adjust the next batch according to personal taste. (which you would have to do even if you used a scale) Simple instructions with no math complications needed!! For those needing an explanation: Millilitres are wet measurements (that's why the word litre is the root word) grams are for weight. interchanging them is what drives people crazy about metric so I worked the math accordingly. 600 ml is very close to 2 1/2 cups. I converted 75 grams to DRY weight oz and then counted out how many tbsp coffee that created. With my course ground coffee, this worked out to roughly 7 tablespoons.

Clean & Sweet Coffee Ummm Yahhhhh subscribed and Liked

How do you "pre-wet"? How do you get something wet before you get it wet: pre-wet? Isn't this just rinsing the filter? Is there something special about pre-wet?

How many oz. of coffee can the hario switch make?Thanks!

Thanks for the instruction, didn’t love the hand sign triple 6 at the end

So... grind size and water temperature don't matter? You didn't mention them, so they must not be important... I guess.

Hi, I just bought the Flair Pro 2, and I'm very unsure what to do when my shot is finished: in the manual they warn me that I should under no circumstances release the lever before the gauge drops to zero. This leaves me with a "waiting" shot that gets cold while I'm still pressing every bit of water out of the brewing chamber into another cup so I can safely release the lever and drink my (now cold) espresso. What is your advice?

Your guide is great, just followed exact instructions and got myself best ever home brewed coffee, thank you very much