A Closer Look at Pouring Structures with the April Brewer | Coffee with April
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- Опубликовано: 27 июл 2024
- This week, we’re bringing you a closer look at our recommended pouring structure when using the April Brewer.
As regular viewers will know, we often recommend a 12g-200g recipe when using the April Brewer, splitting the pours in half by using two 100g pours.
In this video, we bring you a birdseye view of how we pour when undertaking this recipe. We hope that you find this helpful.
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We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
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Produced by April Media - 2023
your 30 circle/70 center method is so good,I use it everyday and don't bother with other recipes anymore!
Loved the up close shot, thanks 👍
Thank you Patrik!
I really like the top view. I was missing that from the other videos. I'd love to see either by weight or by visual what is left in the grounds at the end of extraction.
It used to be 30circle/70center, then 50/50 in some videos and now it's 60/40. Does it depend on coffee (or filter?), or do you think that 60/40 is the best in general?
I think 30/70 is the standard for the slower draining coffees but for some faster ones you can increase the circle pour part to slow it down a bit.
I think the video explained that the goal is total saturation. I was asking myself using the April method previously, so this video was perfect for me.
im curious about the kalita wave style filter - specifically the ridges. i wonder if there is any way to improve the bypass pattern that is seen with this sort of filter. for example maybe making them very shallow ridges - maybe that would promote more flow through the center of the bed? or adding small matching ridges to the brewer, sort of like origami?
Hey Patrik, thanks for another great video - are you still at 9 for this recipe on the 078? Cheers!
Is the TDS that you are looking for with 13g coffee still 1.25 - 1.35?
Does rinsing the paper filter make any difference? I can’t remember the last time I did it and I’ve never tasted paper in my cup.
Depends on the paper. From my own experience the Kalita 185 needs a lot of rinsing as it has a very strong paper flavor. In my case I noticed the paper flavor has a scent similar to fake floral aroma but with a hint of cardboard (nojoke). But some like v60 papers are generally clean.
If you just want to see if the paper has a taste just do a control cup of water and another one with water you used to rinse the paper. Whether or not you taste it in a cup of coffee is something different. It just make me feel better knowing there’s really nothing more than the water/coffee giving off flavour
What if I brew 400ml, can the same approach be used here but just 200ml/200ml?
They discuss different volumes in this video.
ruclips.net/video/X-fXQKqkYxI/видео.htmlsi=z83yTWxLbXpstRt6
They definitely wouldn't recommend 200 and 200.
I think for 400 g brews you should do three pours. 100g/100g/200g with the last 50g of each pour being a center pour
Hi Patrik,
How should the coffee bed look like before the second pour - is there still some water left or has it gone through completely?
Thanks
Thank you for watching. It would still be some water left in the filter.
@@coffeewithaprilthanks for the quick reply, appreciate it
Why do I always get underextracted taste with this method? The grind size is already medium. Should I just grind finer?
Yeah, why don't you?
What temperature water do you recommend?
We are often between 89 - 93c depending on the coffee.
Any suggestions on grind settings on a Comandante?
On a C40 mk4 you could try from 21 to 24, 23 clicks usually give me a tds of around 1.27 - 1.30 (depending on the coffee, time between pours and pouring patterns) with a total brew time of around 2:35, tell me how it goes!
@@AdrianRuBM thanks for the info, I was brewing my coffee at a 25 setting, I just wanted to see if there were other settings and to see if there were any differences. Thanks again!
it's pretty hard to wet everything with just 30g circle pour though, any tips or tricks?
It sure is, but the aim is too wet everything with that 100g, within 10 seconds. The "centre pour" is used to look for any dryspots and pour where needed.
To summarize:
12g / 200ml
60g circle, 40g center within 10 sec
Wait till 35 sec total time
60g circle, 40g center
Target brew time: 2+ min (2-3?)
I think 45sec?
Thanks. Didn't understand what he was saying in the video.
I've tried this dripper the latest ceramic version, but find it very inconsistent, first of all it's difficult to fit the paper filter into the brewer correctly when you rinse so that it's perfectly level and more than a half of my brews stall even with a P100/EK.
Interesting. I never get stalling. In fact I struggle to get a brew time more than 1 min 40
@@dylanbeschoner I think it depends on the pouring technique, I found that when you avoid circle pours on or close to the paper filter it flows much faster, but then extraction is really low, but either way, it's really difficult for me to get consistent results
@@jamescarter5657 understood and appreciated. I am just using a fellow ode gen 1.
Using their pouring techniques I get consistent drawdowns. If you're targeting a higher extraction or not using April coffee, your mileage will obviously vary.
Have you tried splitting the first 100 g into two circle pours? I often do 12-13 g of coffee:
40 g circle pour
Wait 20 seconds
60g circle pour
Wait 20 seconds
100g pour (60 circle/40 center)
I like the results and don't get stalling ever.
This is what I do when I want to shoot for higher extractions. Otherwise, like I said before the dripper gives me quick drawdowns
I've had better results using April's own coffee and the coffee from Passenger out of Pennsylvania USA
@@dylanbeschoner Thanks for the tip, I'll give it a try
@@jamescarter5657 let me know what you think. In general I find that more pours and more coarse grinds can help you get the extractions you want without stalling
The crucial aspect to note is that for the second pour, the water must be poured onto the filter. Otherwise, the 3-minute mark cannot be achieved unless the grind size is extremely fine, which is not within the recommended range of C40 26-34 clicks. This is a significant detail that Patrik has not mentioned for years. I am unsure if he has omitted it intentionally, but it seems peculiar to me as it appears he does not want people to replicate his recipe by withholding this information.
I always figured it was the specific April filters that slowed the brew down. I just can't get this recipe to produce a decent cup. Maybe my V1 glass brewer is janky, idk.
WTF? He only poured one "ring" of water in the very beginning of the second pour to clean off the filter walls. Other than that the second pour like the first pour follows his typical way of pouring. You shouldn't post BS if you are unable to watch a simple video.
While I agree that with many coffees it’s really hard to achieve the desired brew time with the recommended comandante click range, I don’t think it’s that pouring onto the paper has that much of an effect. I think it’s multiple factors at play: freshness of coffee, different water, variety and process, and even things like the MK4 needing 1-2 clicks less than the MK3.
Personally, I found two things to be helpful to slow the brew down:
1. I use between 23-25 clicks on the MK4.
2. I put a puck screen under the paper filter. For whatever reason this provides a bit of extra resistance and also prevents the paper filter from sagging through where there is no plastic holding the filter.
This is some absurd conspiracy haha, a lot plays into just a simple brew. Maybe just the recommended range is not suiter for whatever you’re doing
It really is key to getting that drawdown time. The April filters tend to run faster than Kalita filters, which makes the wall pour even more crucial