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The stagg and Kalita have these rippled filter paper which traps coffee grains and is quite a pain not like the smooth sided filter papers ie; V60 whereby you can wash all the coffee granules to the middle and take advantage of a full extraction

I have one, don't use it much at the moment, but the catch cup is on my coffee counter all the time, as well as the funnel that comes with it. I have even bought an extra funnel to load my 1Zpresso hand grinder for traveling.

Try a hemp, or hemp/cotton blend filter. They're VERY fast and you can grind much finer & maintain a fast draw-down. I want my coffee grounds to control flow, not the filter medium, nor the dripper. I've been using this type of filter for years and they yield a very flavourful cup with increased mouth feel. No problems with sediment in the cup either. Brew more.

I have seen people drill the holes out in the stagg to increase the flow!

I like to use V60 more often

Great content!

I love Kalita Wave

Thanks for making this video!

I just got the same grinder. What grind size are using for your pour overs?

i prefer melitta i dont like to mutch acidity

Hi sir, as you guys roast coffee ,please let me know how can I flavored coffee beans at home ? What kind of equipment do i need ? Thank you .

Man, this is the video I needed! 9:05 that's exactly how I pour. Thank you for this video, I will certainly apply your advice for improving that first pour for the blooming.

GREAT VIDEO. I've watched numerous videos on various pour-over methods. This is the most informative I've watched. Finally somebody explains the why on the pouring method. Well done, Sir. Looking forward to more content, and I do hope to see some videos on the Aeropress 😉

I like delicious pour over Coffee.

Thanks for the tips!

great work! keep it going!

looks delicious! Wanna try it!

It is warm here today and I got the shaker! I tried the third method and l LOVE the cream-a

appreciate your content! thanks for the recepies, I think I will try the 2nd one

Awaitin the arrival of s switch... looking forward to trying your recommendations

Thanks for sharing the video. What kind of green coffee beans or roasted coffee beans (which country or region) do you recommend for pour overs brewing like V60 or Kalita Wave ?

7:49 You said "6". The text was a good call.

Hi Michael, I enjoyed the video but have a question. I bought a Kruve coffee sifter which allows me to separate out my grind into perfectly uniform 500 micron grounds. Do you think this is ridiculous overkill? It seems like any grinder I use (cheap or expensive) has wildly varied grind size so it makes sense to me to sift it. I'd appreciate your take on this.

You found your conclusion at 3:40 - no difference unless the filter's unbleached - so why is this padded out to 10:21?

I've never had paper flavor from a filter. I get paper flavor from chaff (the appropriately papery coffee bean skin), and there's maybe 0.2% of content even bringing up chaff removal.

I've never heard anyone talking about this, but a chemical called epichlorohydrin is used in coffee filters and tea bags regardless of whether or not it's bleached to bind the cellulose fibers so it doesn't fall apart when exposed to water. I wonder if this also contributes to the paper taste. It's also carcinogenic. The more you know 🌈✨

Just run v60 and cup under hot sink water before brewing it’s much easier than a pot of hot water. Love the video this was super fun and informative!

I use 20g light roast Kenya AA with a medium grind in a 02 Hario V60. When I put the grounds in the V60, I will make a hole in the centre of the grounds. Essentially, I have a cone of grounds. I pour into the hole until it fills then I'll do small circles outward to wet the high parts on the edges. Because the grounds are a uniform thickness I'm guessing it wets all the grounds evenly. I usually find I use 60g to 80g of water. Then I let it sit for 20 seconds. After 20 seconds I start pouring in circles starting from the outside and making the circles smaller and smaller until I'm in the middle. I usually stop at 250g of water then swirl the coffee vigorously, coating the sides of the filter paper. By this time I'm at around 50 seconds. I then pour around the outside on the filter paper to get the grounds off the paper. I then pour back and forth, slightly randomly. Occasionally, I'll pour in circles. I do this slowly until there is around 400g in. I then swirl once or twice to flatten out the bed of coffee. As the water goes down, it tends to cling to the walls and form a cone. Before that happens I give a gentle swirl, once or twice to flatten out the bed of coffee. Around the 2 minute mark most of the water is gone and I have a flat bed of coffee. I'll let it keep dripping until I reach around 3 minutes. The coffee should be dripping out VERY slowly. Maybe one drop every 10 seconds. If the whole process takes longer than 3 minutes, your grounds are too fine. If it happens too quickly, your grounds are too coarse.

Totally agree. I use bleached Kalita filters, and they don't change the taste of the water one little bit. I never rinse them anymore. I don't preheat either, but I live in a tropical climate. Perhaps I would preheat if I lived in a temperate zone.

Thank you. The A/B test we all really needed. I stopped pre-wetting my filters a while back as I felt it wasted the water. Folding the paper to fit the the dripper helps make sure it sits in (credit VVCAfe). I avoided ceramic and glass as I was concerned it drew away thermal mass from the coffee. These days I bloom with a slow pour in the center to ensure the grinds get most of the thermal energy before the heat reaches the dripper. Seems to work well. Cheers

I really wished i had this when I was starting!

Thats a beautiful gooseneck

Temperature is a big deal I discovered. I got pretty good with my French press then it all went downhill. I thought it was my (cheap) grinder but it turned out to be my electric kettle it was dying. The water would only get up to 85C and my coffee was bitter. I didn't know and tried a Mellita cone pour over it was better but not great. I discovered the water issue and now temps of 95C to 98C are much better. The grind was a bit too fine for pour over and the filter clogged, got muddy, like chocolate cake so I adjusted it to be more coarse. Now water good, grind good, my pour over method improved now the coffee is fantastic like toasted caramel sugar.

Nice, but why not add the recipe to the description? 🤔

Thank you for all the information!

I`m just getting into specialty coffee and your channel is a blessing.

I really should get a grinder 🥹

Wait a minute, I do not have that HARIO text like yours on the base part shown in 01:35 ... did I bought a counterfeit hario switch

Is less-hot water bloom better?

Lots of great examples -- great new channel.

A lot of 'recipes' say to put a divot in the center, presumably to thin the center and help the water saturate.

I bought Keurig's bottom of the line coffee maker last year, along with four stainless steel reusable pods. I roast a week's worth of coffee each Saturday in a little Korean ceramic roaster over a Coleman stove on my porch, and spend five minutes with a hand grinder each morning while I'm catching up on the headlines. Seriously happy to be done messing around with paper filters, making a pot each morning and throwing most of it out, spending 20 minutes heating water and doing a ritual pour, or any of that other stuff. And I drink excellent fresh coffee....

Great video and a great recipe. One comment: put your recipe in the description box. Some people use an app where we store our recipes. Giving people a tip to "store this in your app under Mr. Tsao Hario Switch recipe" will take you very far.

I'm 63 and I never knew about this, thank you! I have been drinking cacao because my drip coffee has been tasting too bitter, no matter what brand or grind and someone mentioned bloom and I found your video, it's like an art to making coffee now.

Please video👌

Nice anboxing😊

Hi im no.238🎉🎉&im so happy Stay connected dear friend ❤

Good sharing ❤

Just do the circular motion in the middle why do you have to get water on the edges? If you hit the filter paper with water of course it will start dripping early. Its actually just painful seeing you hit the filter paper with water everytime.

Great video. To the point and well edited. Thank you