In the video I said there were "no no-bypass brewers for ages and suddenly two came along". I missed the word "new" here, because there have been plentry of zero bypass brewers around for ages like the Vietnamese phin or the South Indian filter coffee maker. Apologies for the error here, and not bringing those kinds of brewers into the discussion. We'll have to make videos about them soon! Apologies for the error!
The analogy almost redeems that small mistake because it’s clear there’s no shortage of magic movies and asteroid movies, the only significant thing is that two competing ones come out at the same time. Appreciate that you clarified it but I think your point still stands, albeit in a more vague way. You certainly implied your point when you said “for ages”. I look forward to the phin and South Indian filter brewers in an upcoming video! No need to apologise so much!
Ah, thanks for the clarification on the phin filter, now I know a little more about it. I didn't know it was a no-bypass brewer. I can't wait for the next video with more information on it
I legitimately laughed out loud at the Tricolate's filter papers journey into place 😂. In all seriousness, I like the idea of using less coffee to achieve the same extraction as a traditional pour over. Call me cheap, but something about squeezing more out of a high end coffee is satisfying.
Also, coffee production has an impact on the ecosystem it's grown in, so using less is probably good for the planet (or us living on it, to be precise).
As someone who brews solely on the Tricolate, I can share quite confidently: - your frustration with leveling the filter paper - the size-able improvement in cup when using WDT - pulling out a leveling device to check that it was sitting evenly on the carafe 😂 However, I’ve stopped brewing according to their recommended ‘extra fine, 5-10 min brews’. Instead, what’s worked best for me is grinding coarser but pushing more water through. I’m regularly brewing 1:18-1:22 cups, at coarser grind settings (for 16g doses), and generally targeting 4-6 minutes. Most brews that run beyond that are unpleasantly astringent. I also pour three times: - 1:3 bloom (typically ~50g), spinning the Tricolate after pouring to create an even bed and get the grounds wet - 150g after a minute of bloom, spinning gently to settle - waiting till the water level is within 1cm of the bed and then pouring to the target final yield This method has produced some incredibly tasty cups, for a wide variety of coffees! The coarser grind and higher water to coffee ratio also helps dial in, as you can salvage ‘too coarse’ by running more water through to increase extraction 😃
Me again! I tried your recipe, 15/300, adjusted the grind until I got about 4.5 mins total and it’s making the most delicious coffee I’ve had in a while. Thanks!
That's my exact though. When the video started I was expecting these methods to offer some sort of paper filter with a much higher flow rate to avoid overextraction, then when James said it takes from 5 to 10 minutes they instantly became an aeropress without the plunger, which is, in fact, how some people actually use the aeropress. The only difference seems to be the water distribution thingy.
Lance Hedrick has a long video of a tricolate recipe where he answers comments about using the Aeropress as a no bypass pour over. Likely the one James Hoffmann links in the drop down menu.
The price of these kinda put me off and so I've gone down the route of using the Aeropress without the plunger + Gabi Master B as the shower screen (slower drips than the Melodrip). It's turned out great! No need for another brewer and another sized filter paper.... Edit: Thanks for all the likes! Enjoy the coffee.
While watching this video I was also thinking that I could use the exact setup that you described. Thanks for letting us know that this does indeed work just fine!
That reminds me of the Vietnamese drip coffee. I enjoyed it as a cold drink. It was made by placing the dripper on top of a tall glass, which would have a thick bed of condensed milk and filled with ice cubes. It would be interesting if you ever have a chance to talk about that sometime..
Vietnamese dripper is a cute, very cheap coffee gadget that's pretty useful as portable/mobile filter. It's basically just a steel mug with perforated bottom and a stopper on top. Simple and functional. I quite like it for making strong brews but I simply lack patience to use it regularly (I simply use either Aeropress or my cheap coffee maker for my morning coffee routine lol).
@@hanselsihotang Yeah, it would take a looooong time to finish dripping, but that's perfect because by the time I was done eating the coffee was ready.
The tonal shift towards tongue in cheek self-critique really hits well for me 👍 I think you've done a good job directing this change in the channel, as looking back now, I've noticed it slowly beginning with the Bripe video, which I freaking loved. It's always good to check oneself before one wrecks one's self.
Oh my, you’re right! I was wondering if I had just gotten used to James’ rather pretentious way of talking. But it’s definitely an attitude change in his later videos. Maybe it has something to do with his huge amount of subscribers. It’s difficult to have almost 1.5 million subscribers who can all afford to snuff at any coffee related item under £100. I subscribed recently, but the first videos I saw felt almost like a critique because I can’t afford a £125 hand grinder! But then I saw James’ video of brewing coffee without coffee equipment (or how he failed to 🤣) and I loved it! Now, I just learn a lot about hand brewing in my little thrift shop Hario 02.
I’ve been using the Tricolate for about a year now as my daily driver (more or less) since seeing Scott Rao showcase it on his instagram. The paper thing isn’t that bad if you just stick your hand in and place it at one side to ensure it’s at the edge then press the rest in lightly before a rinse to ensure it’s secure. For the brewing itself, it does take about 7min on average to brew; I’m often tidying or something while it goes, the nice thing is you don’t have to babysit it. It’s a lot fuller profile than a v60 - I actually had to go coarser, with a 20:1 ratio - but can definitely relate to the fact it can be a bit noisy vs nuanced with certain beans. The coffee savings is definitely noticeable (annoying at times if you get tired of a bean and aren’t going through the bag fast enough), and the papers themselves can be difficult to find (in Canada at least). All-in-all a great brewer that I’d definitely recommend. If you’re in Canada you can grab one at Cafuné out of Montreal.
I'm getting the idea that the point is for you to have way more control over the amount of water that actually goes through the coffee and the amount that doesn't. That way a certain amount infuses with everything it can, getting a "round, complete" flavour profile and then you dilute it to drinking strength. You don't have that precise control over those quantities with classic pour over. Also James said the coffee produced is very different from pour over, so while my explaination is a simple hypothesis that might be wrong, it would seem that their brewers are indeed effective. But yeah, it does seem counter intuitive, I agree
It’s a common method in the coffee world. Many winning AeroPress recipes work this way. Brew with a higher dose, essentially extract a way too strong coffee and then dilute it down to drinking strength and boom you have a very clear flavour. Same idea with an Americano.
I have had the Next Level since February. The only time I use the Dilute recipe is when I am making coffee for my wife and I she likes coffee with creamer, I drink it black. So I brew it at 1:15, pour her coffee, add creamer, the other have I dilute up to 1:17. Tastes great. For me alone I have found you can brew 18 to 20g fairly easily at around 550 micron. You do have to "dry swirl" the coffee before blooming. Pour coffee grounds into filter, give it a swirl, which will migrate fines to the filter and then do your brewing. This will help get you a desired brew time of 5 to 6 minutes on these doses.
That "undrinkable" at 9:51 almost made me spit out my coffee. Now I have to use a bubble level to ensure all of my pour-over grinds and espresso tamps are perfectly level. 😂
I've been experimenting with the next level for a couple months. For me the big difference is consistency and simplicity. I switch coffees every bag and have noticed a significant improvement in my first brew. The no bypass seems to excel in creating clear, consistent cups without needing to dial in too much for various beans.
Loved the little out-take inclusion and the "level-obsessed" bit, both brewers look interesting and I could imagine me having one brewing on my desk while I worked and as a bit of a mindfulness ritual which I sometimes do with my coffee.
Just wanna add to this topic that here in Perú every single household in easily the last century has a Neapolitan Brewer, which is pretty much a vitrified steel tricolate with a metal filter instead of paper. You could also perfectly fit a paper filter inside, but I've never seen anyone do it.
I've been using the Next Level daily for close to a year. My V60 setup is stashed away out of the kitchen. I find the Next Level brewing a lot more consistent and also easier than the V60. I use the NL for coffee for my wife and I, and when I want a larger travel mug. If I want a single 200-300 gram mug of coffee I revert to the Aeropress.
I have a blue Tricolate, and after tinkering for a month, I returned to my trusted three: Aeropress, V60 and Flair. Tricolate is indeed finicky, and if the surface is not flat enough and the ground coffee is not well distributed, it yields terrible cup of coffee. Great video as usual, Mr. Hoffmann 👍
I ordered one but there's no information on shipping, when to expect it, etc. Did you buy direct from the site? How long did it take to receive for you?
I designed and 3d printed a shower screen/ water dispersion screen for the aeropress to essentially turn it into a mini Tricolate! seems to work well and a lot cheaper!
Yes! I was even cheaper: since I use the prismo as a water hold (i.e., to make an immersion brew), I put the original Aeropress bottom into a large-opening funnel and used that. But the idea of a shower screen for other brewers is great, and I want to try this with a Kalita.
Years ago, in a pinch, I punched many holes into the bottom of a coffee can. I then used a basket paper filter in the bottom. I guess it effectively was a no bypass brewer since the paper filter was stuck to the sides of the can and only dripped through at the holes. I remember not liking the time it took, but loving the brew! I must try this DIY brewer again and see what happens.
I have used a phin for years. I like the fact that it is stainless steel, doesn't need paper and there isn't a plastic taste. Coffee is rich and hot. Making iced coffee is a breeze, just prepare you glass with ice and goodies and place the phin on top. There is no fiddly stuff with the phin, just rich luxurious coffee. And easy clean up.
If I have 12g of coffee left I make a 12+6 blend with the next bag, usually without considering if they will go together well. It's mostly ok, sometimes "interesting".
Recipe to try on Next Level 20 grams of light roast coffee and 400 grams of water at 210F Your coffee should be ground pretty fine since it will be such a shallow bed. I found I had to grind a few clicks finer than I initially thought to make this brew work. Add your coffee and 60 grams of water. Give it a light swirl and bloom for 1 min. Slowly add 140 grams water so your total weight is 200 grams. Give another light swirl. When that’s almost all drawn down add another 200 grams so your total weight is about 400 grams. I do not dilute at the end. The total brew time takes about 8 and a half mins. With medium or dark roasts adjust with lower water temperature.
I had watched hundreds of James's videos , having never really had good coffee a couple years ago. I went to a specialist café and had some awesome coffee. It changed my world. Since then I introduced my friends to the speciality coffee world, people who hated coffee before and now love it. All they knew of coffee was either artificial or astringent, bitter and burnt. I think I am finally ready of jumping into this world myself and buying a full set of gear. I finally have enough money to afford to shell out 1k € on coffee equipment.
as someone who primarily makes viet coffee in a phin with a traditional gravity press, I'd be very interested to see your take on brewing with them in their different sizes (I use preground Trung Nguyen coffee bc that's what I've been taught is the authentic way, but that puts a limitation on how much I can fit into a standard 8oz phin since it gets clogged w more than 3 tbsp of coffee), similar to the moka pot video! and also a comparison with western brewers like these :)
As a Vietnamese, and also a coffee maker, i found Trung Nguyen is a bit unsatisfied choice for Spec Coffee, cuz of its unpleasant bitterness, harshness of poorly roasted and picked coffee beans, we can basically use any kind of good roasted specialty coffee (pref espresso roasted) for this brewer, and receive a fascinating result
In the introduction to this video above, James writes "(Also - there's another zero-bypass brewer in the thumbnail image that we need to talk about soon - the Vietnamese phin brewer!)"
I brew whole beans from Vietnam in phin regularly and would love to get James's take. I've been watching for years and have always felt _good_ phin coffee and robusta are an interesting take on coffee few westerners have experienced. While I'm sure there's a lot of variation, here's my take on good viet coffee. Without the condensed milk you might normally have at your local restaurant, good viet coffee can be somewhat herbal and very sweet on its own (black). It's also much stronger - almost espresso strength, but hardly bitter. Unfortunately, it can be challenging to find high quality, fresh beans, but it's possible!
I'm right there with ya man... At the start of the video I was like, "That just look like a poorly designed Aeropress without a plunger...?". By the end of video I was like, "Right, so it's just poorly designed Aeropress without a plunger...." 🤦♂️
Hey James, thanks for linking out to our Tricolate review, much appreciated. This is a really interesting comparison. We haven't tried the Next Level yet, need to get our hands on one. We've really been enjoying the Tricolate though, it definitely yields a very different, more intense cup than a regular pour over.
I have both of these and compared them both over the course of months and this review definitely jives with my experiences with them. Overall, the Next Level for me was the clear winner. It's the first brewer that I've really stuck with over the v60 in over a decade of trying new brewers. I do agree about wanting a hybrid of both, and for me that was altering the brew style of the Next Level (which felt easier to do than it was with the Tricolate). I've been sticking with 30g of coffee, 470g brewing water, and 100g bypass water which has been perfect for the coffees I drink. Loads of sweetness and flavor clarity, and most importantly: is so much less finicky to brew with than a v60 and many other brewers. I can't overstate how consistent the Next Level (and Tricolate too) is to brew with.
I'd probably stick with an aeropress over this, just because it's simpler to clean, and using the vacuum hold technique will get you a higher extraction.
This is the design that is used in chemistry labs for filtration, called a Buchner Funnel ; except the lab equipment also has a vacuum tap to draw the liquid out quickly and efficiently, as soon as you've steeped the content a planned amount of time. I've always wondered when coffee brewer makers would clue up to Buchner Funnels. One can also buy the lab apparatus directly - lab glassware in general is pretty fun to play with, and totally modular. Labs also have graduated grind sieves that can help render your grind extremely homogenous in size.
@@BensCoffeeRants Dont even joke about that. Every scene where a scientist makes coffee in their lab is made by someone who has never spent time in a lab. You never ever put food in lab glass unless its glassware that never enters a lab. Just the off chance of maybe mixing it up with glassware used with chemicals is top 10 most dangerous stupid things you can do in a lab
While you were talking during the intro, I was designing a zero-bypass brewer in my head, because I didn't understand these brewers on the countertop right away. As I got to 1:50 I thought "wait, did I just design an Aeropress?" and then five seconds later you mentioned it
How is this not just "an aeropress that you don't bother to press"? I've done that, btw... totally by accident, but I poured the water over my beans and stirred, then got distracted by something and never put on the plunger. When I came back 30 minutes later, the cup was sitting there waiting for me. I use an ember mug so it was holding steady at my preferred drinking temperature. It tasted more or less the exact same as normal.
8:47 at first I thought James put nothing into the grinder. I was just watching him caress an empty bean dish. It took me a few rewinds to look down and see what was going on haha. Maybe I need more coffee, and I just had two ristrettos.
I was searching for this in the comment section, because I thought the failure was something to do with the working of the grinder, and I didn’t see anything. Took me a while to realise the grinded coffee was falling. 😄
I think the paper filter falling down to the bottom of the tricolate shows how accurately sized both pieces are. To me that's one of the things I enjoy when using it but it needs to be DRY or it is not a joyful experience. As far as if I enjoy using it overall and the coffee it makes it has been one of the most interesting brewers to figure out. My current favorite recipe with it is a long 2 minute bloom with 2x the mass of water as coffee then the remaining water in 2 pours a minute apart play with your ratio but 1:15 still works just fine imo. I also do not care for the shower screen but it is nice for a standard kettle what I prefer is the melodrip and no agitation at all other than the droplets falling. If you're a coffee nerd I'd say get one, it's a challenge and very interesting.
I’ve been using the Tricolate since last year - at least once daily sometimes twice. Your comments pretty much hit the nail on the head - really enjoy the coffee it brews. Needs a Fellow or similar to team up with the Tricolate guys and produce a high end “Clara/Stagg” type hybrid with double walls for slurry temperature maintenance. I’d buy one of those in a New York minute …
To clarify: the difference between the tricolate and the next level are primarily surface area of the filter bed and, subsequently, the depth of the coffee bed that you are able to achieve with a given volume of coffee grounds. This is why the tricolate is recommended for use with low dose situations, since you can get a similar coffee bed depth as with the larger dose of the next level brewer. This is the primary flow regulating mechanism, after all. The coffee is what is slowing the flow of water, not the filter. It seems like a very minor change, but it does dramatically impact how you should approach brewing with each device.
These brewers look remarkably similar to the Vietnamese-style coffee dripper, just bigger and with cheaper plastic. Is it really worth $50? I’m skeptical…
IKR. I just brewed some coffee with a phin. KXXXXX XX XX (PER @TANGLE I deleted the offending phrase, because they are Lord and Master of the YT vlog sphere. And I MUST comply. Gonna say 100 rosaries and kneel in some peas and rice as a PENANCE. Better @Tangle? Has the universe realigned better? Nerves soothed? Sensibilities back to homeostasis? Good.) How is this new? I don't hate the hustle, but you can get phin as big as those.
The idea is great and I will try it for sure. Both of them are basically an Aeropress without a plunger and with a bigger pricetag, they both even use aeropress filters. This kind of brewing should be an alternative way how to brew with aeropress and not a product category on its own.
I'm still trying to get my head around the idea of making a "no bypass brewer" and then adding"bypass" manually. That's a lot of work to get to the same place, at least in theory. Seems like they solved a problem no one knew they had and it wasn't a big problem after all. I would like to see James talk more about different kinds of coffee and their production methods. A good return on this might be fermented coffee. Cheers!
It's so you have more control. When using a V60 you know a general idea of how much is being bypassed, but it's not exact, and could vary on paper, pour, or some other factor. The no bypass makes it so you can be more exact with how much you add back. That's my understanding at least.
I enjoyed this video much more because of unexpected and therefore very appreciated bits of comedy related to life experiences I can relate to. Thank you, you made my morning (as you do quite often)!
09:52 feels like it should be the meme shorthand for "coffee nerd being really fussy and rejecting something that most people would be perfectly happy with"! :)
You have kept me company for quite a few mornings now watching all of your videos. What I have learnt so far is the more you think you know the more you realise that you don't. One simple desire to be able to make a nice cup of coffee consistently with the minimum of fuss would be my goal. Instead of watching and wading through a myriad reviews it would be nice if a review considered a group of value for money or budget minded choices when purchasing coffee equipment and your expertise to provide the recipe/skills to obtain the best performance from that suite of equipment. This could be broken into groups according to budget, from low range to Im a coffee nut and money isn't an issue. This probably isn't the most appropriate opportunity for this comment however I consider it needs to be mentioned. In the coffee world it is just so difficult to be well informed and make value for money decisions without being bamboozled.
50 bucks seems like an excessive amount of money for what is essentially three pieces of injection-moulded plastic, with a total BoM of approximately 20 cents (if it's as high as that) and production, packaging and shipping costs of maybe 1-2 dollars in total. I think I'd probably just take the plunger out of an aeropress and essentially get the same effect, and save myself some real-estate in the kitchen if I wanted this kind of coffee (and spend the money I saved on over a years' supply of coffee beans).
I’m sure a bunch of people have commented about the aero press, but why on earth couldn’t you just use the aero press in this manner? I know I certainly have let my water trickle through the bed of coffee, and then press the rest through. easy cleanup, and I even reuse the paper filters several times
Isn't it a bit silly to go trough all that trouble for a "zero bypass" just to add the water in the end? I just can't imagine how would that impact the final cup differently from the same amount of regular water bypass on a v60.
I was thinking the same - I suppose the benefit is giving control back to add a specific amount of water rather than trying to second guess the bypass amount,
I have started to see the longer brew time as a benefit in the morning. I can set up my coffee w the tricolate, let it do its thing, and make myself breakfast or do any other small task that needs attention. When I am done, two well extracted cups of coffee are waiting for me and my partner. My big gripe w it is fitting the paper at the bottom as well. The next level seems to have that figured out in a way that I would like to see tricolate adopt!
The traditional Buchner Funnels that these drippers are based on can be had for very cheap if anyone is just interested in experimenting with this design. It’s quite a bit of a rabbit hole as they can be kitted with two way valves and hand/electric suction pumps.
The showerhead of these brewers are all particularly sensitive to whether they are horizontal or not. If they are not absolutely level, they will not spray water evenly. When I have time to use them, I will use a level first...
I'm flashing back to a video you made stating "I just want a cup of coffee, good coffee". That is why I use the Moccamaster. Great cup every day with no messing around, just great flavor.
in the end I'm just going to stick to my simple french press lol. I love watching your coffee videos for the love of coffee but when it comes down to me ending up making myself a cup of coffee, I wouldn't have so much of patience lol.
This reminds me of vacuum filtration that we use in chemistry, it looks like it uses the exact same filter papers. James, you should try making coffee with a vaccum filtration apparatus! Or maybe I should just do it myself since I have my own vaccum filtration setup?
I thought the exact same. When he said that it takes longer because of the lack of bypass, I thought he was going to say "that's why these use a vacuum to speed it up" but no.
So if i wanted to try this style of brewing at home without buying one of these. Would an Aeropress used without the plunger and with a second filter on top of the coffee bed for better water distribution work well enough to understand whether I like these brews? Curious to hear your thoughts!
I'd like to try that out with an Aeropress for a start. Any recommendations? Definitely an interesting way of brewing, the smaller brewer looks more pleasing though, for size and especially the lack of whitish plastics
I think someone could make a cheap shower head addon for the Aeropress and replicate the Tricolate. Could 3d print but not sure about foodsafe/hot water.
Without buying any new kit, the Aeropress filters are probably too fine for this technique, so maybe carefully cut a v60 paper and use something like a spoon to soften the water delivery to prevent disturbing the bed too much. Maybe give an aggressive stir with the bloom and add the rest of the water just before the bloom finishes draining to help get a nice even bed.
Hello James, question: what is the temperature loss with these brewers from adding the water to a full serving? What is the ideal temperature to drink coffee? Which manual coffee brewing method offers the least amount of temperature loss at which to drink coffee? Thank you, Marina
You typically want to brew it so it's too strong for your preference, then you add in boiling water after its done brewing to your desired strength. This boiling water raises the temp of the coffee back up to normal.
I just bought one of these (tricolate) last month and only have brewed a few times. So many people are saying it's really just the same as the AP not using the plunger but i would say using the same amount of coffee has a very noticeable difference. using same ground and same weight of beans and water, the tricoleate makes a better cup to both my wife and myself. Excited to see play around with it more. Also noticing doing the double size tricolate makes a better cup than the single cup as well.
I'm struggling with the logic of these guys saying "look we made a zero-bypass brewer, we have solved a problem... OK, now add back in the water that would have been bypass." So they solved a problem that didn't exist?
I got the amber colored tricolate for my birthday. It’s a neat brewer that clearly tastes very different to my V60. I like it as an additional brewer and it’s very travel friendly with its own case.
I'd love a comparison to an Aeropress "pourover", mostly because I already have one (I'll probably try it at some point today anyways) I imagine capacity will be an issue. I have an Aeropress Go (I mostly use it for travel) which is just that little bit smaller.
I have a Next Level. It's perfect for brewing for two--and doubly so when we talk about iced pourovers. Instead of adding the "bypass water" at the end, you just add that many grams of ice and bang! A perfect summer afternoon cup. I hate how finnicky the cleanup is. I don't enjoy removing the body from the base while there's a bed of wet, hot coffee grounds ready to spill out.
No, I don't own either of these and I use a french press in reverse. Kind of a pain to clean, but works really interstingly. Grounds on top of the press, hold it up about halfway in the chamber, pour, agitate, wait, and then drink. It's great.
"No Bypass Brewing!". "I owe it about 120ml of water". Yes... technically it's no bypass - but seriously. What's the point if you need to add water afterwards? Then you can just stuck with a V60 and be done with it. I get the idea of it. But then I have an Aeropress and don't need more than that for "no bypass". I would love to see a comparison between a regular V60 and the "no bypass + water" method. To be honest: We have enough products and garbage around and I am not sure if this is more of a trendy way. Yes you can control the bypass better and how much water is added through the coffe vs. blank. But then again: There is an Aeropress which can do the same. If I leave my coffee in it for longer I should get the same result, shouldn't I? I would love a deepdive on the concept with numbers in order to visually see if that concept makes sense. Not to bash the companies - but to also have the talk about environmental impact and if it is "worth" it.
Yeah, do we think the plunging action step of the Aeropress affects flavor? Or is it the perfect method to control time on a bypass brewer, and therefore superior to these methods, at half the price?
I own a Tricolate and it used to be my daily driver but I have gone back to the V60 not because I prefer the cups with a V60 but because of the experience with the Tricolate. For me the coffee produced on a tricolate was always better when the coffee was fresh. You always need to stir the coffee before drinking because fines get into your cup and I am guessing that is where the texture is coming from. But the biggest issue was the cleaning. You cannot just use dishwashing detergent, coffee oils stick to this brewer and it gets into your cup. For me the bottom plate even started discolouring. I needed to buy a coffee cleaner (I bought Caffetto) but then your first brew tastes of the coffee cleaner and you need to throw it out in a similar way to how you throw out your first shot of espresso after you have cleaned each brew head. This is why I have gone back to V60. I did love the coffee's produced with the tricolate particularly floral coffees because of the intensity of the floral flavour you could just not get from the V60.
Will you ever do a video about plastic in coffee brewing and the desire of consumers to avoid it? If you look at almost any review for electric kettles on Amazon, for instance, you will see one of the top-rated questions on every kettle is whether it has any plastic parts inside the kettle in contact with the hot water. Many consumers don't want plastic leaching into their coffee.
💯 Just searched the comments to see if anyone was mentioning this issue. Would really like to hear his thoughts. I know plastic + hot coffee are ubiquitous, but it makes me un-comfy nonetheless. Maybe people don't care so much, but to me the plastic issue is something of an elephant in the room.
@@alexhayworth I think a lot of people are like you and me and do care. That's why I wish James would do a video about it. There are many comments in Amazon reviews of coffee brewers and kettles asking about or complaining about plastic in the brewers/kettles coming in contact with acidic coffee or hot water.
@@lewis40001 Agreed. And ditto when it comes to kettles, too. In fact I needed a new one, and ended up biting the bullet (price-wise) and buying a Fellow due to there being minimal plastic inside of it (I think there's only a small silicone ring around the temperature sensor; silicone will break down over time too, but it's the lesser of evils). Once you put your foot down and make a conscious effort to avoid plastics, things get frustrating very quickly. Here's hoping he'll make a video about this before long.
If it’s not glass, porcelain, ceramic or metal, I will never buy your product for coffee. Period. Not only I don’t want the cheap and trashy feel it gives me to use plastic when I make coffee (the process is as important as the result), but I don’t want the discoloration, stain, etc. of plastic over time. Also, why would I care about all the « BPA » « food safe » or « specially formulated » plastic when we already know how to make a perfectly safe material for milleniums?
I've been using the Tricolate for a couple of years now. I mostly use Scott Rao's bloom and two pour technique, which definitely helps get an even bed along with some WDT before pouring. I also credit Tricolate with helping me get into espresso, as their espresso fine recipe had the right concentration with that filter "lightness" (think filter vs long black) to help me acclimatise to espresso's strength.
At least I know I'm not the only one who just makes a goof every once and a while. Usually I'm holding my kettle ready to pour and then realize no, I'm not ready to pour.
Once and a while I do a similar thing with my Moka pot: I grind coffee, fill its “portafilter”, fill the bottom with hot water, screw it together, put it on the stove and then realize I’ve left the portafilter sitting in the shot glass I use as a stand. 🙄
I have a Tricolate in Amber! It really like it especially for lighter, sweeter coffees as you said. A coffee that's complex as a V60 is overwhelming from the Tricolate, but a coffee that is a bit more subtle can really benefit from the bump in extraction! I tried it with a few floral Ethiopian coffees and they had a perfumey thing I didn't enjoy, but a mellow honey processed coffee from Honduras had a really fun mango and toasted marshmallow vibe. It's a fun contrast, if nothing else!
What I’m trying to understand is the necessity to remove “bypass water” in a v60 pour over with the next lever brewer if the next level brewer dilutes water after the brew? v60= Brewed coffee + Bypass water Next level= Brewed coffee + diluted water I’m failing to see a difference here
I'm guessing it's about control. If nothing is bypassing the coffee, then you can control how much dilution water you put in. But the amount of bypass water may change from brew to brew in a pour over.
I wonder what differences one would find with a brewing system like this vs something like the Hario switch or Clever dripper which also seems to solve the bypass issue.
I don’t have a brewer like this. But you did pull some faces in this video that reminded me of Kryten, and I thank for you this because it made my day.
Thanks for an awesome video James, I would love to try both now! :) By-pass/ no-bypass issue reminds me a bit of when Kruve came and we all thought that that sieving super fines will surely make a better-tasting cup! With time we learned there is a certain amount of super fines that actually attribute positively to better mouthfeel, body, and perhaps even sweetness or complexity. I would bet it will be similiar with by-pass / no-bypass dilemma. There is surely some advantages in that by-pass during V60 brewing - perhaps that is why you mentioned lower clarity and overwhelming flavors with no bypass - seems like bypass could be something that "enhances" these attributes, even if it means lower EY :) PS before these were made we used to brew in frenchpress - "immersion no bypass" and then filter via V60. Some of these cups were amazing!
Isn’t kalita filter papers already provide you with even extraction but drastically higher speed of drop down? But it interests me in these brewers that the water flow redistributes into even dosage all over perimeter of the circle
Hear me out: you take a jug, put in the coffee and the water, give it a stir. Wait a short while and then pass the whole mixture through a standard pour-over style paper filter. Would that not give you a similarly high extraction like the Tricolate? It would be less cool, but I wonder if the resulting coffee would be distinguishable in a blind taste.
A jug or maybe the carafe of a French press? At this point we're pretty much blurring the lines between immersion and percolation. (And giving me a headache.) There's also the question of even extraction. You don't get the benefit of the full brew time using an immersion method, and you don't have much chance of an even bed of coffee for the water to pass through. Though as someone who has come to accept that adding the water first and then the coffee is so far the best way to use my Clever Dripper, I say what the heck, why not play with this?
Immersion brews struggle to get the same extraction as percolation brews. By the time you pour your jug of coffee through the paper filter it's all but done extracting so I don't think they'd be the same
That is basically how I make cold brew. The problem is filtering it. The immersion-in-a-vessel sort of method allows the fines to separate from the rest of the coffee and suspend in the water. That means the fines hit the filter first when pouring it out, essentially clogging the filter. (Shaking just before pouring reduces but does not eliminate this.) For cold brew, this is no big deal because I'm not waiting for it to drain, but for hot coffee I bet that would be the problem. There are probably some clever filter ideas that would help.
Big fan of James. But as someone who came to the coffee obsession late, the question for me is always the same. Every bag of coffee is different regardless of how you buy it. So the question is how to quickly find the right recipe for each bag that gives you the most enjoyable cup over the life of the bag. In other words, how should I start, then how should I adapt to converge on the cup I will most enjoy. My default: AeroPress inverted method, 15g at a 6 on my Oxo grinder, 200g water at 205. Pour about 60 and stir, then add 140g let it sit for 1:30 and press. Where would you adapt first? Grind? Water temp? Steep time? Grind? When I get into a grind, pun intended, I just basically do the same thing but most of the time the result isn’t, well, optimal. Habit takes over and I just go with what I get. Generally I try to vary steep time a bit, up to the 2:30 James suggested in his AeroPress series, or down to 1:00 or less much like the AeroPress inventor suggests. Basically, what’s a good framework for varying brewing methods that will allow me to find the best approach to a certain bag of coffee? I would love to see James take a crack at that, more or less a basic unifying theory of coffee brewing adaptation for the home brewer. Thanks!
Looks very interesting, but I find myself wondering if I couldn't just put something functionally similar together from plumbing parts at the local hardware store (for a fifth of the price).
I use the Tricolate Brewer and so far am quite satisfied. Others seems to have mixed feeling and results. What I liked is that I can extend the ratio into 1 to 20 to even 1 to 22. The brew time is indeed long so not suitable for busy days (I prefer Hario Mugen for that kinda days).
If I'm in a rush and can't use my french press for a "proper coffee breakfast", I just use a carafe and brew it like tea, then pour the coffee in a smaller travel mug or thermos. If you do a good job with pushing down the grounds, you just brewed yourself a french press that's perhaps a little thin or muddy, but at that point I only need the caffeine.
I've been using a Swiss Gold drip brewer for about 20 years. Pretty similar to these but no paper. The laser cut gold filter with the rain drip distrubutor over it is my lifetime favorite.
In the video I said there were "no no-bypass brewers for ages and suddenly two came along". I missed the word "new" here, because there have been plentry of zero bypass brewers around for ages like the Vietnamese phin or the South Indian filter coffee maker. Apologies for the error here, and not bringing those kinds of brewers into the discussion. We'll have to make videos about them soon! Apologies for the error!
No one’s perfect all the time, good stuff as always 👍🏼
The analogy almost redeems that small mistake because it’s clear there’s no shortage of magic movies and asteroid movies, the only significant thing is that two competing ones come out at the same time. Appreciate that you clarified it but I think your point still stands, albeit in a more vague way. You certainly implied your point when you said “for ages”. I look forward to the phin and South Indian filter brewers in an upcoming video! No need to apologise so much!
Yes! More content to be expored hehehe
Ah, thanks for the clarification on the phin filter, now I know a little more about it. I didn't know it was a no-bypass brewer. I can't wait for the next video with more information on it
The South Indian Coffee used a mix of coffee and chicory though. Varying chicory amounts gives a different feel to the coffee as well.
I legitimately laughed out loud at the Tricolate's filter papers journey into place 😂.
In all seriousness, I like the idea of using less coffee to achieve the same extraction as a traditional pour over. Call me cheap, but something about squeezing more out of a high end coffee is satisfying.
same here
It's called being efficient.
It's smart, not cheap.
Also, coffee production has an impact on the ecosystem it's grown in, so using less is probably good for the planet (or us living on it, to be precise).
All True, but I’m curious if I wouldn’t end up just drinking more coffee😂
As someone who brews solely on the Tricolate, I can share quite confidently:
- your frustration with leveling the filter paper
- the size-able improvement in cup when using WDT
- pulling out a leveling device to check that it was sitting evenly on the carafe 😂
However, I’ve stopped brewing according to their recommended ‘extra fine, 5-10 min brews’.
Instead, what’s worked best for me is grinding coarser but pushing more water through. I’m regularly brewing 1:18-1:22 cups, at coarser grind settings (for 16g doses), and generally targeting 4-6 minutes. Most brews that run beyond that are unpleasantly astringent.
I also pour three times:
- 1:3 bloom (typically ~50g), spinning the Tricolate after pouring to create an even bed and get the grounds wet
- 150g after a minute of bloom, spinning gently to settle
- waiting till the water level is within 1cm of the bed and then pouring to the target final yield
This method has produced some incredibly tasty cups, for a wide variety of coffees! The coarser grind and higher water to coffee ratio also helps dial in, as you can salvage ‘too coarse’ by running more water through to increase extraction 😃
I was going to share my technique with spinning (really flattens the bed) and three pours, but you have already done it!
This is very similar to my technique. Love the tricolate!
How does the resulting cup compare to a standard cone shaped device?
I recently starting using the Tricolate and I’ll try this method, thanks!
Me again! I tried your recipe, 15/300, adjusted the grind until I got about 4.5 mins total and it’s making the most delicious coffee I’ve had in a while. Thanks!
Me: “Hey honey, James just dropped a new video.”
Wife: “How much is this going to cost?”
"Half of your hair dresser session."
Mines “please don’t watch it around me”
She thinks he sounds too snobby about coffee.
@@alfies98 Ditto!
@@alfies98 that's what I like about him.
Hit up the thrift shop a year later, fraction of the price.
Basically an aeropress when you forget about it and it's brewed before you put the plunger in
Me early in the morning LOL
100% this!
That's my exact though. When the video started I was expecting these methods to offer some sort of paper filter with a much higher flow rate to avoid overextraction, then when James said it takes from 5 to 10 minutes they instantly became an aeropress without the plunger, which is, in fact, how some people actually use the aeropress. The only difference seems to be the water distribution thingy.
@@justcoffeeman I use an intermediate method, I basically let the water flow for 2 min on its own, and then I press the remaining bit
Yeap..
It seems that you can do the same with the aeropress, it would have been a fun comparison
Yes please James, do that as a short
Aramse tried it with the Aeropress. It's doable but it's not exactly the same. I think there were issues with how fine you need to go + the dose.
That’s exactly what I thought, mate.
Exactly what i had in mind during the whole video
Lance Hedrick has a long video of a tricolate recipe where he answers comments about using the Aeropress as a no bypass pour over. Likely the one James Hoffmann links in the drop down menu.
The price of these kinda put me off and so I've gone down the route of using the Aeropress without the plunger + Gabi Master B as the shower screen (slower drips than the Melodrip). It's turned out great! No need for another brewer and another sized filter paper....
Edit: Thanks for all the likes! Enjoy the coffee.
75 dollars for what essentially amounts to a plastic tube that holds a paper filter.
Jesus f-ing Christ.
I'm sorry just, NO.
I did the same thing for a cold brew a while back.
@@Mr_Jumbles in this forum we say JAMES F-ing CHRIST
Nice. I was thinking you could also use the Oxo pour over brewer top part with aero press for a lot less $$ also
While watching this video I was also thinking that I could use the exact setup that you described. Thanks for letting us know that this does indeed work just fine!
That reminds me of the Vietnamese drip coffee. I enjoyed it as a cold drink. It was made by placing the dripper on top of a tall glass, which would have a thick bed of condensed milk and filled with ice cubes. It would be interesting if you ever have a chance to talk about that sometime..
Vietnamese dripper is a cute, very cheap coffee gadget that's pretty useful as portable/mobile filter.
It's basically just a steel mug with perforated bottom and a stopper on top. Simple and functional.
I quite like it for making strong brews but I simply lack patience to use it regularly (I simply use either Aeropress or my cheap coffee maker for my morning coffee routine lol).
Oh yeah cafe su da? Right?
@@AM2PMReviews LOL no idea. I had them in Vietnamese restaurants and never noticed their proper names on the menus.
@@hanselsihotang Yeah, it would take a looooong time to finish dripping, but that's perfect because by the time I was done eating the coffee was ready.
I like it hot. No ice cubes, and instead boiling / near boiling water to pour in to dilute to preferred strength.
The tonal shift towards tongue in cheek self-critique really hits well for me 👍 I think you've done a good job directing this change in the channel, as looking back now, I've noticed it slowly beginning with the Bripe video, which I freaking loved.
It's always good to check oneself before one wrecks one's self.
Oh my, you’re right! I was wondering if I had just gotten used to James’ rather pretentious way of talking. But it’s definitely an attitude change in his later videos. Maybe it has something to do with his huge amount of subscribers. It’s difficult to have almost 1.5 million subscribers who can all afford to snuff at any coffee related item under £100. I subscribed recently, but the first videos I saw felt almost like a critique because I can’t afford a £125 hand grinder! But then I saw James’ video of brewing coffee without coffee equipment (or how he failed to 🤣) and I loved it! Now, I just learn a lot about hand brewing in my little thrift shop Hario 02.
I’ve been using the Tricolate for about a year now as my daily driver (more or less) since seeing Scott Rao showcase it on his instagram. The paper thing isn’t that bad if you just stick your hand in and place it at one side to ensure it’s at the edge then press the rest in lightly before a rinse to ensure it’s secure. For the brewing itself, it does take about 7min on average to brew; I’m often tidying or something while it goes, the nice thing is you don’t have to babysit it. It’s a lot fuller profile than a v60 - I actually had to go coarser, with a 20:1 ratio - but can definitely relate to the fact it can be a bit noisy vs nuanced with certain beans. The coffee savings is definitely noticeable (annoying at times if you get tired of a bean and aren’t going through the bag fast enough), and the papers themselves can be difficult to find (in Canada at least). All-in-all a great brewer that I’d definitely recommend. If you’re in Canada you can grab one at Cafuné out of Montreal.
Honest question here: if the whole point is no bypass, doesn't "adding water" afterwards kind of defeat the purpose of the thing?
I did not get that either
Same, I'm confused.
I'm getting the idea that the point is for you to have way more control over the amount of water that actually goes through the coffee and the amount that doesn't. That way a certain amount infuses with everything it can, getting a "round, complete" flavour profile and then you dilute it to drinking strength. You don't have that precise control over those quantities with classic pour over. Also James said the coffee produced is very different from pour over, so while my explaination is a simple hypothesis that might be wrong, it would seem that their brewers are indeed effective. But yeah, it does seem counter intuitive, I agree
It’s a common method in the coffee world. Many winning AeroPress recipes work this way. Brew with a higher dose, essentially extract a way too strong coffee and then dilute it down to drinking strength and boom you have a very clear flavour. Same idea with an Americano.
It lets you choose how strong or weak you want your coffee.
Ive lived in Vietnam since 07, very excited to see what you'll do with the Phin!
I have had the Next Level since February. The only time I use the Dilute recipe is when I am making coffee for my wife and I she likes coffee with creamer, I drink it black. So I brew it at 1:15, pour her coffee, add creamer, the other have I dilute up to 1:17. Tastes great. For me alone I have found you can brew 18 to 20g fairly easily at around 550 micron. You do have to "dry swirl" the coffee before blooming. Pour coffee grounds into filter, give it a swirl, which will migrate fines to the filter and then do your brewing. This will help get you a desired brew time of 5 to 6 minutes on these doses.
That "undrinkable" at 9:51 almost made me spit out my coffee. Now I have to use a bubble level to ensure all of my pour-over grinds and espresso tamps are perfectly level. 😂
Jleverespresso
Is coming out with a tamper with a level built in. Looks super dope.
I've been experimenting with the next level for a couple months. For me the big difference is consistency and simplicity. I switch coffees every bag and have noticed a significant improvement in my first brew. The no bypass seems to excel in creating clear, consistent cups without needing to dial in too much for various beans.
But the finicky fussy experience is why we're here, James!
omg this ❣
Loved the little out-take inclusion and the "level-obsessed" bit, both brewers look interesting and I could imagine me having one brewing on my desk while I worked and as a bit of a mindfulness ritual which I sometimes do with my coffee.
UNDRINKABLE !!!!!!!!!!!! Brilliant take 😂😂😂😂
I feel like these were made specifically with Hoff Jamesman in mind 👀
Just wanna add to this topic that here in Perú every single household in easily the last century has a Neapolitan Brewer, which is pretty much a vitrified steel tricolate with a metal filter instead of paper. You could also perfectly fit a paper filter inside, but I've never seen anyone do it.
Pensé lo mismo, que básicamente esto es un café pasado jajaja
@@scda exacto! que alguien haga un filtro de papel que le haga y ya tenemos nuestro tricolate 🤣
Here in Europe too, James calling it new just gives his age.
I've been using the Next Level daily for close to a year. My V60 setup is stashed away out of the kitchen. I find the Next Level brewing a lot more consistent and also easier than the V60. I use the NL for coffee for my wife and I, and when I want a larger travel mug. If I want a single 200-300 gram mug of coffee I revert to the Aeropress.
I have a blue Tricolate, and after tinkering for a month, I returned to my trusted three: Aeropress, V60 and Flair. Tricolate is indeed finicky, and if the surface is not flat enough and the ground coffee is not well distributed, it yields terrible cup of coffee. Great video as usual, Mr. Hoffmann 👍
I ordered one but there's no information on shipping, when to expect it, etc. Did you buy direct from the site? How long did it take to receive for you?
Coffee Consulate has been making a rs16 no bypass brewer for years. It’s a pour-directly-over coffe bed style and requires no filter paper. Love mine.
I designed and 3d printed a shower screen/ water dispersion screen for the aeropress to essentially turn it into a mini Tricolate! seems to work well and a lot cheaper!
Could you share the files?
Hope you didn't use a brass nozzle
Lead is very present in the prints
I've read that the AeroPress filters are pretty prone to clogging compared to the Tricolate's, making brews even slower.
@@DH-wq6np no I use steel nozzles
Yes! I was even cheaper: since I use the prismo as a water hold (i.e., to make an immersion brew), I put the original Aeropress bottom into a large-opening funnel and used that. But the idea of a shower screen for other brewers is great, and I want to try this with a Kalita.
“I too wonder if I have had too much or not enough caffeine.” Coffee quote of the century
Years ago, in a pinch, I punched many holes into the bottom of a coffee can. I then used a basket paper filter in the bottom. I guess it effectively was a no bypass brewer since the paper filter was stuck to the sides of the can and only dripped through at the holes. I remember not liking the time it took, but loving the brew! I must try this DIY brewer again and see what happens.
8:48 literally crying with laughter. Thank you James you have truly improved my day!
I have used a phin for years. I like the fact that it is stainless steel, doesn't need paper and there isn't a plastic taste. Coffee is rich and hot. Making iced coffee is a breeze, just prepare you glass with ice and goodies and place the phin on top. There is no fiddly stuff with the phin, just rich luxurious coffee. And easy clean up.
If I have 12g of coffee left I make a 12+6 blend with the next bag, usually without considering if they will go together well. It's mostly ok, sometimes "interesting".
I admire your courage!
Recipe to try on Next Level
20 grams of light roast coffee and 400 grams of water at 210F
Your coffee should be ground pretty fine since it will be such a shallow bed. I found I had to grind a few clicks finer than I initially thought to make this brew work.
Add your coffee and 60 grams of water. Give it a light swirl and bloom for 1 min.
Slowly add 140 grams water so your total weight is 200 grams. Give another light swirl.
When that’s almost all drawn down add another 200 grams so your total weight is about 400 grams. I do not dilute at the end. The total brew time takes about 8 and a half mins.
With medium or dark roasts adjust with lower water temperature.
I had watched hundreds of James's videos , having never really had good coffee a couple years ago. I went to a specialist café and had some awesome coffee. It changed my world.
Since then I introduced my friends to the speciality coffee world, people who hated coffee before and now love it. All they knew of coffee was either artificial or astringent, bitter and burnt.
I think I am finally ready of jumping into this world myself and buying a full set of gear. I finally have enough money to afford to shell out 1k € on coffee equipment.
as someone who primarily makes viet coffee in a phin with a traditional gravity press, I'd be very interested to see your take on brewing with them in their different sizes (I use preground Trung Nguyen coffee bc that's what I've been taught is the authentic way, but that puts a limitation on how much I can fit into a standard 8oz phin since it gets clogged w more than 3 tbsp of coffee), similar to the moka pot video! and also a comparison with western brewers like these :)
this comment needs more attention
As a Vietnamese, and also a coffee maker, i found Trung Nguyen is a bit unsatisfied choice for Spec Coffee, cuz of its unpleasant bitterness, harshness of poorly roasted and picked coffee beans, we can basically use any kind of good roasted specialty coffee (pref espresso roasted) for this brewer, and receive a fascinating result
In the introduction to this video above, James writes "(Also - there's another zero-bypass brewer in the thumbnail image that we need to talk about soon - the Vietnamese phin brewer!)"
I brew whole beans from Vietnam in phin regularly and would love to get James's take. I've been watching for years and have always felt _good_ phin coffee and robusta are an interesting take on coffee few westerners have experienced.
While I'm sure there's a lot of variation, here's my take on good viet coffee. Without the condensed milk you might normally have at your local restaurant, good viet coffee can be somewhat herbal and very sweet on its own (black). It's also much stronger - almost espresso strength, but hardly bitter.
Unfortunately, it can be challenging to find high quality, fresh beans, but it's possible!
@@jpdj2715 he made a comment but didn't say anything in the video
What a revolutionary concept! Now, if there can also be some sort of plunger to push down the water through the coffee bed faster...
Oh wait
I'm right there with ya man... At the start of the video I was like, "That just look like a poorly designed Aeropress without a plunger...?". By the end of video I was like, "Right, so it's just poorly designed Aeropress without a plunger...." 🤦♂️
Hey James, thanks for linking out to our Tricolate review, much appreciated. This is a really interesting comparison. We haven't tried the Next Level yet, need to get our hands on one. We've really been enjoying the Tricolate though, it definitely yields a very different, more intense cup than a regular pour over.
My dad has drank crappy coffee for most of his life. My goal is to impress him with some new possibilities and these videos help a lot. Thanks James!
Check out his method of using a French press. I use it all the time to make decaf and it did seem to improve the brew.
@@BillPeschel thanks Bill I'll check that out
I have both of these and compared them both over the course of months and this review definitely jives with my experiences with them. Overall, the Next Level for me was the clear winner. It's the first brewer that I've really stuck with over the v60 in over a decade of trying new brewers. I do agree about wanting a hybrid of both, and for me that was altering the brew style of the Next Level (which felt easier to do than it was with the Tricolate). I've been sticking with 30g of coffee, 470g brewing water, and 100g bypass water which has been perfect for the coffees I drink. Loads of sweetness and flavor clarity, and most importantly: is so much less finicky to brew with than a v60 and many other brewers. I can't overstate how consistent the Next Level (and Tricolate too) is to brew with.
Would you recommend the Tricolate if you only brew less than 20g of coffee at a time? I never brew 30g. Usually 12g or 15g cups.
I'd probably stick with an aeropress over this, just because it's simpler to clean, and using the vacuum hold technique will get you a higher extraction.
The tricolate produces a distinct flavor. So it’s definitely an interesting option.
@@jnam00 But you could do the same thing with the aeropress, just don't use the pluger
This is the design that is used in chemistry labs for filtration, called a Buchner Funnel ; except the lab equipment also has a vacuum tap to draw the liquid out quickly and efficiently, as soon as you've steeped the content a planned amount of time. I've always wondered when coffee brewer makers would clue up to Buchner Funnels. One can also buy the lab apparatus directly - lab glassware in general is pretty fun to play with, and totally modular. Labs also have graduated grind sieves that can help render your grind extremely homogenous in size.
I wonder if theres a way to add a little hand vacuum pump. That would be a really fun brewer
Heisenberg coffee
@@BensCoffeeRants Dont even joke about that. Every scene where a scientist makes coffee in their lab is made by someone who has never spent time in a lab. You never ever put food in lab glass unless its glassware that never enters a lab. Just the off chance of maybe mixing it up with glassware used with chemicals is top 10 most dangerous stupid things you can do in a lab
@@skeetsmcgrew3282 as a non scientist yeah I'd also be concerned about that. I want a dedicated coffee science lab.
I bet a small low cost vacume pump could be made to do this
While you were talking during the intro, I was designing a zero-bypass brewer in my head, because I didn't understand these brewers on the countertop right away. As I got to 1:50 I thought "wait, did I just design an Aeropress?" and then five seconds later you mentioned it
How is this not just "an aeropress that you don't bother to press"? I've done that, btw... totally by accident, but I poured the water over my beans and stirred, then got distracted by something and never put on the plunger. When I came back 30 minutes later, the cup was sitting there waiting for me. I use an ember mug so it was holding steady at my preferred drinking temperature. It tasted more or less the exact same as normal.
8:47 at first I thought James put nothing into the grinder. I was just watching him caress an empty bean dish. It took me a few rewinds to look down and see what was going on haha. Maybe I need more coffee, and I just had two ristrettos.
I was searching for this in the comment section, because I thought the failure was something to do with the working of the grinder, and I didn’t see anything. Took me a while to realise the grinded coffee was falling. 😄
I think the paper filter falling down to the bottom of the tricolate shows how accurately sized both pieces are. To me that's one of the things I enjoy when using it but it needs to be DRY or it is not a joyful experience. As far as if I enjoy using it overall and the coffee it makes it has been one of the most interesting brewers to figure out. My current favorite recipe with it is a long 2 minute bloom with 2x the mass of water as coffee then the remaining water in 2 pours a minute apart play with your ratio but 1:15 still works just fine imo. I also do not care for the shower screen but it is nice for a standard kettle what I prefer is the melodrip and no agitation at all other than the droplets falling. If you're a coffee nerd I'd say get one, it's a challenge and very interesting.
I’ve been using the Tricolate since last year - at least once daily sometimes twice. Your comments pretty much hit the nail on the head - really enjoy the coffee it brews. Needs a Fellow or similar to team up with the Tricolate guys and produce a high end “Clara/Stagg” type hybrid with double walls for slurry temperature maintenance. I’d buy one of those in a New York minute …
Or you could just park a melodrip or a Gabi B on top of a Stagg X… hmmmmmmmmmm
@@LeighReyes Yup!! Works terrific 🙂
Glad to see the Ārāmse review linked in the description! They do some great high-quality content 🤘🏻
To clarify: the difference between the tricolate and the next level are primarily surface area of the filter bed and, subsequently, the depth of the coffee bed that you are able to achieve with a given volume of coffee grounds. This is why the tricolate is recommended for use with low dose situations, since you can get a similar coffee bed depth as with the larger dose of the next level brewer. This is the primary flow regulating mechanism, after all. The coffee is what is slowing the flow of water, not the filter. It seems like a very minor change, but it does dramatically impact how you should approach brewing with each device.
So you didn’t need any of those and now you need both?
How clever.
As usual, you are very clear, concise and endlessly helpful! I can’t measure how much I learn from your videos.
These brewers look remarkably similar to the Vietnamese-style coffee dripper, just bigger and with cheaper plastic. Is it really worth $50? I’m skeptical…
IKR. I just brewed some coffee with a phin.
KXXXXX XX XX
(PER @TANGLE I deleted the offending phrase, because they are Lord and Master of the YT vlog sphere. And I MUST comply.
Gonna say 100 rosaries and kneel in some peas and rice as a PENANCE.
Better @Tangle? Has the universe realigned better? Nerves soothed? Sensibilities back to homeostasis? Good.)
How is this new? I don't hate the hustle, but you can get phin as big as those.
@@lilbatz Please don't ever say 'kicking it' again.
@@lilbatz I know right? Plus a phin is easily a quarter of the price
Do they sell papers for a phin? Because it being paper filtered or not is going to taste very different.
They other one costs 75, it is basically a dollar store measuring cup with holes in it lol.
The idea is great and I will try it for sure. Both of them are basically an Aeropress without a plunger and with a bigger pricetag, they both even use aeropress filters. This kind of brewing should be an alternative way how to brew with aeropress and not a product category on its own.
I'm still trying to get my head around the idea of making a "no bypass brewer" and then adding"bypass" manually. That's a lot of work to get to the same place, at least in theory. Seems like they solved a problem no one knew they had and it wasn't a big problem after all.
I would like to see James talk more about different kinds of coffee and their production methods. A good return on this might be fermented coffee. Cheers!
I had to scroll the comments way too long for this.
It's so you have more control. When using a V60 you know a general idea of how much is being bypassed, but it's not exact, and could vary on paper, pour, or some other factor. The no bypass makes it so you can be more exact with how much you add back. That's my understanding at least.
Its another lever to pull, maybe you want more or less bypass than what a v60 provides
I've been letting my aeropress sit without plunging for years and it's miles better (read: crisper). It comes through so clean it's like a coffee tea
I've done this sort of brewing using Aeropress. Place the piston lightly on top to slow down the column of water.
I enjoyed this video much more because of unexpected and therefore very appreciated bits of comedy related to life experiences I can relate to. Thank you, you made my morning (as you do quite often)!
09:52 feels like it should be the meme shorthand for "coffee nerd being really fussy and rejecting something that most people would be perfectly happy with"! :)
You have kept me company for quite a few mornings now watching all of your videos. What I have learnt so far is the more you think you know
the more you realise that you don't. One simple desire to be able to make a nice cup of coffee consistently with the minimum of fuss would be my goal. Instead of watching and wading through a myriad reviews it would be nice if a review considered a group of value for money or budget minded choices when purchasing coffee equipment and your expertise to provide the recipe/skills to obtain the best performance from that suite of equipment. This could be broken into groups according to budget, from low range to Im a coffee nut and money isn't an issue. This probably isn't the most appropriate opportunity for this comment however I consider it needs to be mentioned. In the coffee world it is just so difficult to be well informed and make value for money decisions without being bamboozled.
50 bucks seems like an excessive amount of money for what is essentially three pieces of injection-moulded plastic, with a total BoM of approximately 20 cents (if it's as high as that) and production, packaging and shipping costs of maybe 1-2 dollars in total. I think I'd probably just take the plunger out of an aeropress and essentially get the same effect, and save myself some real-estate in the kitchen if I wanted this kind of coffee (and spend the money I saved on over a years' supply of coffee beans).
I’m sure a bunch of people have commented about the aero press, but why on earth couldn’t you just use the aero press in this manner? I know I certainly have let my water trickle through the bed of coffee, and then press the rest through. easy cleanup, and I even reuse the paper filters several times
Isn't it a bit silly to go trough all that trouble for a "zero bypass" just to add the water in the end? I just can't imagine how would that impact the final cup differently from the same amount of regular water bypass on a v60.
this strikes me as odd as well.
I was thinking the same - I suppose the benefit is giving control back to add a specific amount of water rather than trying to second guess the bypass amount,
My thoughts exactly!
Can’t imagine that the Clever Dripper wouldn't produce equal to better than these silly brewers.
The dilution brings the coffee to a normal tds but starting with a higher extraction brew changes the flavor notes that you end up with
I have started to see the longer brew time as a benefit in the morning. I can set up my coffee w the tricolate, let it do its thing, and make myself breakfast or do any other small task that needs attention. When I am done, two well extracted cups of coffee are waiting for me and my partner. My big gripe w it is fitting the paper at the bottom as well. The next level seems to have that figured out in a way that I would like to see tricolate adopt!
Thousands of people just went ran to Home Depot and want to know do they buy a $4 bubble level or a $1,000 laser level? I’ll wait for that episode.
DEMAND a plumb bob level
The traditional Buchner Funnels that these drippers are based on can be had for very cheap if anyone is just interested in experimenting with this design. It’s quite a bit of a rabbit hole as they can be kitted with two way valves and hand/electric suction pumps.
The showerhead of these brewers are all particularly sensitive to whether they are horizontal or not. If they are not absolutely level, they will not spray water evenly. When I have time to use them, I will use a level first...
That is how gravity and liquid work yes
I guess this could be fixed with some kind of gyroscopic self-orienting thing...
I'm flashing back to a video you made stating "I just want a cup of coffee, good coffee". That is why I use the Moccamaster. Great cup every day with no messing around, just great flavor.
in the end I'm just going to stick to my simple french press lol. I love watching your coffee videos for the love of coffee but when it comes down to me ending up making myself a cup of coffee, I wouldn't have so much of patience lol.
Ok I’ll be honest. I have no interest in any of these coffee makers but James just has such a soothing manner I love watching the videos!
The aeropress takes 3 minutes, and I find myself pre-heating the cup. These two seem a bridge too far in those regards. Thanks for their introduction!
The one advantage here is its "set it and forget it." But honestly, Im with you. Aeropress is already kinda slow
@@skeetsmcgrew3282 for me it would be "set it and forget about it"
Reminds me of the little contraption used in Vietnamese coffee! Thanks for the video James and all your amazing content and being a genuine dude
This reminds me of vacuum filtration that we use in chemistry, it looks like it uses the exact same filter papers. James, you should try making coffee with a vaccum filtration apparatus! Or maybe I should just do it myself since I have my own vaccum filtration setup?
I wouldn't yell too loudly, since you might have a bit of a money-making thought there!
I thought the exact same. When he said that it takes longer because of the lack of bypass, I thought he was going to say "that's why these use a vacuum to speed it up" but no.
@@em5969 are you a fellow chemist?
I was a chemist but now I'm a brewer. Does my username give it away? 😂
So if i wanted to try this style of brewing at home without buying one of these. Would an Aeropress used without the plunger and with a second filter on top of the coffee bed for better water distribution work well enough to understand whether I like these brews? Curious to hear your thoughts!
I'd like to try that out with an Aeropress for a start. Any recommendations? Definitely an interesting way of brewing, the smaller brewer looks more pleasing though, for size and especially the lack of whitish plastics
I think someone could make a cheap shower head addon for the Aeropress and replicate the Tricolate. Could 3d print but not sure about foodsafe/hot water.
@@sunglint Should work fine with PET, might actually try that out, though I don't really think a shower head is necessary on such a narrow body
Sprometheus has talked about an Aeropress pourover which these seem to resemble. Might want to check out what he says.
Without buying any new kit, the Aeropress filters are probably too fine for this technique, so maybe carefully cut a v60 paper and use something like a spoon to soften the water delivery to prevent disturbing the bed too much. Maybe give an aggressive stir with the bloom and add the rest of the water just before the bloom finishes draining to help get a nice even bed.
Your pour over method and knowledge helps me find a better tasting coffee and now I lean more towards single origins and no instant ever
Hello James, question: what is the temperature loss with these brewers from adding the water to a full serving? What is the ideal temperature to drink coffee? Which manual coffee brewing method offers the least amount of temperature loss at which to drink coffee? Thank you, Marina
You typically want to brew it so it's too strong for your preference, then you add in boiling water after its done brewing to your desired strength. This boiling water raises the temp of the coffee back up to normal.
You would just add hot water from your kettle
I just bought one of these (tricolate) last month and only have brewed a few times. So many people are saying it's really just the same as the AP not using the plunger but i would say using the same amount of coffee has a very noticeable difference. using same ground and same weight of beans and water, the tricoleate makes a better cup to both my wife and myself. Excited to see play around with it more. Also noticing doing the double size tricolate makes a better cup than the single cup as well.
I'm struggling with the logic of these guys saying "look we made a zero-bypass brewer, we have solved a problem... OK, now add back in the water that would have been bypass."
So they solved a problem that didn't exist?
I had exactly the same reaction and started to wonder whether zero bypass is simply a marketing trick for that brewer.
I think the idea is that you now have control over the amount of bypass.
You're using less coffee, though.
As James said, even if you add water back in, it tastes different since you extract more
/n and yaam are correct
I got the amber colored tricolate for my birthday. It’s a neat brewer that clearly tastes very different to my V60. I like it as an additional brewer and it’s very travel friendly with its own case.
I'd love a comparison to an Aeropress "pourover", mostly because I already have one (I'll probably try it at some point today anyways)
I imagine capacity will be an issue. I have an Aeropress Go (I mostly use it for travel) which is just that little bit smaller.
+1
Another +1 to see this also.
Give it a try! I did and it wasn't good lol. AeroPress filters clog easily, making longer brews. Mine was pretty bitter.
I have a Next Level. It's perfect for brewing for two--and doubly so when we talk about iced pourovers. Instead of adding the "bypass water" at the end, you just add that many grams of ice and bang! A perfect summer afternoon cup.
I hate how finnicky the cleanup is. I don't enjoy removing the body from the base while there's a bed of wet, hot coffee grounds ready to spill out.
Aeropress seems like the lower cost option that achieves the same results.
No, I don't own either of these and I use a french press in reverse. Kind of a pain to clean, but works really interstingly. Grounds on top of the press, hold it up about halfway in the chamber, pour, agitate, wait, and then drink. It's great.
"No Bypass Brewing!".
"I owe it about 120ml of water".
Yes... technically it's no bypass - but seriously. What's the point if you need to add water afterwards? Then you can just stuck with a V60 and be done with it.
I get the idea of it. But then I have an Aeropress and don't need more than that for "no bypass".
I would love to see a comparison between a regular V60 and the "no bypass + water" method.
To be honest: We have enough products and garbage around and I am not sure if this is more of a trendy way. Yes you can control the bypass better and how much water is added through the coffe vs. blank. But then again: There is an Aeropress which can do the same. If I leave my coffee in it for longer I should get the same result, shouldn't I?
I would love a deepdive on the concept with numbers in order to visually see if that concept makes sense. Not to bash the companies - but to also have the talk about environmental impact and if it is "worth" it.
Yeah, do we think the plunging action step of the Aeropress affects flavor? Or is it the perfect method to control time on a bypass brewer, and therefore superior to these methods, at half the price?
I own a Tricolate and it used to be my daily driver but I have gone back to the V60 not because I prefer the cups with a V60 but because of the experience with the Tricolate. For me the coffee produced on a tricolate was always better when the coffee was fresh. You always need to stir the coffee before drinking because fines get into your cup and I am guessing that is where the texture is coming from. But the biggest issue was the cleaning. You cannot just use dishwashing detergent, coffee oils stick to this brewer and it gets into your cup. For me the bottom plate even started discolouring. I needed to buy a coffee cleaner (I bought Caffetto) but then your first brew tastes of the coffee cleaner and you need to throw it out in a similar way to how you throw out your first shot of espresso after you have cleaned each brew head. This is why I have gone back to V60. I did love the coffee's produced with the tricolate particularly floral coffees because of the intensity of the floral flavour you could just not get from the V60.
Will you ever do a video about plastic in coffee brewing and the desire of consumers to avoid it? If you look at almost any review for electric kettles on Amazon, for instance, you will see one of the top-rated questions on every kettle is whether it has any plastic parts inside the kettle in contact with the hot water. Many consumers don't want plastic leaching into their coffee.
💯 Just searched the comments to see if anyone was mentioning this issue. Would really like to hear his thoughts. I know plastic + hot coffee are ubiquitous, but it makes me un-comfy nonetheless. Maybe people don't care so much, but to me the plastic issue is something of an elephant in the room.
@@alexhayworth I think a lot of people are like you and me and do care. That's why I wish James would do a video about it. There are many comments in Amazon reviews of coffee brewers and kettles asking about or complaining about plastic in the brewers/kettles coming in contact with acidic coffee or hot water.
@@lewis40001 Agreed. And ditto when it comes to kettles, too. In fact I needed a new one, and ended up biting the bullet (price-wise) and buying a Fellow due to there being minimal plastic inside of it (I think there's only a small silicone ring around the temperature sensor; silicone will break down over time too, but it's the lesser of evils). Once you put your foot down and make a conscious effort to avoid plastics, things get frustrating very quickly. Here's hoping he'll make a video about this before long.
If it’s not glass, porcelain, ceramic or metal, I will never buy your product for coffee. Period.
Not only I don’t want the cheap and trashy feel it gives me to use plastic when I make coffee (the process is as important as the result), but I don’t want the discoloration, stain, etc. of plastic over time.
Also, why would I care about all the « BPA » « food safe » or « specially formulated » plastic when we already know how to make a perfectly safe material for milleniums?
I've been using the Tricolate for a couple of years now. I mostly use Scott Rao's bloom and two pour technique, which definitely helps get an even bed along with some WDT before pouring. I also credit Tricolate with helping me get into espresso, as their espresso fine recipe had the right concentration with that filter "lightness" (think filter vs long black) to help me acclimatise to espresso's strength.
At least I know I'm not the only one who just makes a goof every once and a while. Usually I'm holding my kettle ready to pour and then realize no, I'm not ready to pour.
Once and a while I do a similar thing with my Moka pot: I grind coffee, fill its “portafilter”, fill the bottom with hot water, screw it together, put it on the stove and then realize I’ve left the portafilter sitting in the shot glass I use as a stand. 🙄
Last week I dumped out my grounds after the bloom but before actual brewing. I just kind of stared at the grounds for a minute in disbelief
I have a Tricolate in Amber! It really like it especially for lighter, sweeter coffees as you said. A coffee that's complex as a V60 is overwhelming from the Tricolate, but a coffee that is a bit more subtle can really benefit from the bump in extraction! I tried it with a few floral Ethiopian coffees and they had a perfumey thing I didn't enjoy, but a mellow honey processed coffee from Honduras had a really fun mango and toasted marshmallow vibe. It's a fun contrast, if nothing else!
What I’m trying to understand is the necessity to remove “bypass water” in a v60 pour over with the next lever brewer if the next level brewer dilutes water after the brew?
v60= Brewed coffee + Bypass water
Next level= Brewed coffee + diluted water
I’m failing to see a difference here
I'm guessing it's about control. If nothing is bypassing the coffee, then you can control how much dilution water you put in. But the amount of bypass water may change from brew to brew in a pour over.
Perfectly in time, I’ve been super curious to try no bypass for a while!
I wonder what differences one would find with a brewing system like this vs something like the Hario switch or Clever dripper which also seems to solve the bypass issue.
Amen. So much ceremony...just use a Clever, agitate and make whatever concentration you want.
I don’t have a brewer like this. But you did pull some faces in this video that reminded me of Kryten, and I thank for you this because it made my day.
Imagine if both companies incorporate James' idea of a hybrid design of the two brewers and they come up with the same product 😂
"now kith"
Thanks for an awesome video James, I would love to try both now! :) By-pass/ no-bypass issue reminds me a bit of when Kruve came and we all thought that that sieving super fines will surely make a better-tasting cup! With time we learned there is a certain amount of super fines that actually attribute positively to better mouthfeel, body, and perhaps even sweetness or complexity. I would bet it will be similiar with by-pass / no-bypass dilemma. There is surely some advantages in that by-pass during V60 brewing - perhaps that is why you mentioned lower clarity and overwhelming flavors with no bypass - seems like bypass could be something that "enhances" these attributes, even if it means lower EY :) PS before these were made we used to brew in frenchpress - "immersion no bypass" and then filter via V60. Some of these cups were amazing!
Isn’t kalita filter papers already provide you with even extraction but drastically higher speed of drop down?
But it interests me in these brewers that the water flow redistributes into even dosage all over perimeter of the circle
A kalita wave has a lot of bypass.
Those are like a modern, more refined Dripolator. Intriguing.
I don’t understand the whole concept of brewing with zero bypass and then BYPASSING the brewer and adding water to the brew
I feel like that "undrinkable " clip with the level was a deliberate gift to Hames Joffman. Looking forward to the unhelpful summary.
Hear me out: you take a jug, put in the coffee and the water, give it a stir. Wait a short while and then pass the whole mixture through a standard pour-over style paper filter. Would that not give you a similarly high extraction like the Tricolate? It would be less cool, but I wonder if the resulting coffee would be distinguishable in a blind taste.
A jug or maybe the carafe of a French press?
At this point we're pretty much blurring the lines between immersion and percolation. (And giving me a headache.) There's also the question of even extraction. You don't get the benefit of the full brew time using an immersion method, and you don't have much chance of an even bed of coffee for the water to pass through.
Though as someone who has come to accept that adding the water first and then the coffee is so far the best way to use my Clever Dripper, I say what the heck, why not play with this?
Immersion brews struggle to get the same extraction as percolation brews. By the time you pour your jug of coffee through the paper filter it's all but done extracting so I don't think they'd be the same
That is basically how I make cold brew. The problem is filtering it. The immersion-in-a-vessel sort of method allows the fines to separate from the rest of the coffee and suspend in the water. That means the fines hit the filter first when pouring it out, essentially clogging the filter. (Shaking just before pouring reduces but does not eliminate this.) For cold brew, this is no big deal because I'm not waiting for it to drain, but for hot coffee I bet that would be the problem. There are probably some clever filter ideas that would help.
Big fan of James. But as someone who came to the coffee obsession late, the question for me is always the same. Every bag of coffee is different regardless of how you buy it. So the question is how to quickly find the right recipe for each bag that gives you the most enjoyable cup over the life of the bag. In other words, how should I start, then how should I adapt to converge on the cup I will most enjoy. My default: AeroPress inverted method, 15g at a 6 on my Oxo grinder, 200g water at 205. Pour about 60 and stir, then add 140g let it sit for 1:30 and press. Where would you adapt first? Grind? Water temp? Steep time? Grind? When I get into a grind, pun intended, I just basically do the same thing but most of the time the result isn’t, well, optimal. Habit takes over and I just go with what I get. Generally I try to vary steep time a bit, up to the 2:30 James suggested in his AeroPress series, or down to 1:00 or less much like the AeroPress inventor suggests. Basically, what’s a good framework for varying brewing methods that will allow me to find the best approach to a certain bag of coffee? I would love to see James take a crack at that, more or less a basic unifying theory of coffee brewing adaptation for the home brewer. Thanks!
Looks very interesting, but I find myself wondering if I couldn't just put something functionally similar together from plumbing parts at the local hardware store (for a fifth of the price).
You could just use an Aeropress and don't put the press part on it
I use the Tricolate Brewer and so far am quite satisfied. Others seems to have mixed feeling and results. What I liked is that I can extend the ratio into 1 to 20 to even 1 to 22. The brew time is indeed long so not suitable for busy days (I prefer Hario Mugen for that kinda days).
I think the German "Karlsbader Kanne" is a very beautiful porcelain example of a non-bypass brewer.
If I'm in a rush and can't use my french press for a "proper coffee breakfast", I just use a carafe and brew it like tea, then pour the coffee in a smaller travel mug or thermos.
If you do a good job with pushing down the grounds, you just brewed yourself a french press that's perhaps a little thin or muddy, but at that point I only need the caffeine.
would be interesting to compare to AeroPress (without pressing)
Yeah, and if there are showerhead attachments available for them. I certainly use my AeroPress in a different way than this
I've been using a Swiss Gold drip brewer for about 20 years. Pretty similar to these but no paper. The laser cut gold filter with the rain drip distrubutor over it is my lifetime favorite.