I have been doing it this way since learning the Tetsu Kasuya 4:6 method. Two 50g pours and then the remaining amount can be poured at once, split in two, or 3 to vary the strength/intensity. I split it in two. Gives a good cup to my taste. I don't bother with timings, just wait until it's mostly dripped through each stage.
I suggest everyone to try the split pour over (I coin this term lol). 18g grams of coffee split into 9g and 9g, then start the first bloom with 9g coffee and 30g water, then add water until the scale reads 100g. Once all the water has dripped, add the next 9g of coffee and add 40g of water, then add the rest of the water until you reach 290 on the scale. This technique gave me very clear tasting coffee with each note standing out. Do give it a try !
This has been my go-to recipe for a year now! I tried it when I stumbled upon your old video and it stuck to me. I use Medium to medium-fine grind size. I adjust grind size or ratio depending on the taste
Amazing, I might be old-fashioned, but I love the philosophy of "one recipe to rule them all". The I can concerntrate on the coffee and the taste. I might make a stir instead of the swirl in the beginning, depending on the coffee.
@@StandoutCoffee Exactly! I adjust parameters on the fly. I do a swirl if the drawdown seems too fast and I also adjust bloom time depending on how fresh the coffee is 😁
Hey mate and thanks for your questions. I’ll get back to you on a recommendation for the ode 2 since I don’t use it regularly. Our our EK43 the grind size is 6.3 but of course that with our good old burrs. Remember, if your hit the total brew time of 2:45 your all good, if not just change it up or down a little bit 😊
Hey again! I just got a message from my friend Alex Dantes-Smith working for Fellow and he sent me this: -I almost always start at setting 4 for a V60 on the Ode 2. It’s a reliable starting point to dial in any coffee, and you can tweak it to suit the specific coffee you’re brewing from there 🫱🏻🫲🏽
I don’t have much experience of Timemore C2, I would love to try it out. Let’s go with @OlegPC uses and start at 12 clicks and go up or down from there depending on the end time of your brew! Get back to us with the results ✌️
Har ni testat att göra själva blooming fasen med lite kallare vatten? Jag har märkt på väldigt färskt rostade bönor att man får med smaken mer men att man lär köra blooming lite längre. Under den tiden så kokar jag upp mitt vatten till lämplig temperatur. Många tester kvar för att se hur länge man ska göra det och vilket kaffe det passar bäst till.
Absolut, många som tävlar bygger vidare på detta och många liknande recept. Då kan de variera olika temperaturer under hela bryggningen. Med en lägre temperatur i början eller mitten så får vi olika resultat. Jag har velat hålla det recept någorlunda ”enkelt” så all som vill kan hänga på. Sen är meningen att du och många andra kaffeälskare kan ändra och utveckla receptet. Skriv gärna ditt recept inklusive temperatur här i kommentarerna så alla får en chans att prova det! ❤
@@StandoutCoffee jag kan uppdatera lite här när jag testar lite olika bryggningar. Ska testa att blanda infusion och perkilation för att få fram mer smak också :)
Hey! I’ll need to ask a friend for an exact grind setting for the ode. The last pour should be made slower than the first two ones, so yes it should take around 30 seconds 🎉
Hey again! I just got a message from my friend Alex Dantes-Smith working for Fellow and he sent me this: -I almost always start at setting 4 for a V60 on the Ode 2. It’s a reliable starting point to dial in any coffee, and you can tweak it to suit the specific coffee you’re brewing from there 🫱🏻🫲🏽
Hey! I start at 93, so probably the water goes does slightly during the brew. I know some people like to end the last 150gr pour with a 80-85 c water. But then you probably need two kettles. Hope the recipe works out for you!
What I do sometimes is add ca. 50g room temp water to cool down the water for the second part of the brew. One can track how much the temp drops with x amount left in the kettle and y amount cold water added starting from a given temperature.
![Baby Kia - GLOVES & DRACS (BLACK AF1s) [Official Music Video]](http://i.ytimg.com/vi/ajm8LeB0qQk/mqdefault.jpg)
I appreciate that there is no music, and your mic is good
Thanks, I was back and forth with the music but it turned out quite nice. Hope you get some crisp good coffees out of the recipe 😎
I have been doing it this way since learning the Tetsu Kasuya 4:6 method. Two 50g pours and then the remaining amount can be poured at once, split in two, or 3 to vary the strength/intensity. I split it in two. Gives a good cup to my taste. I don't bother with timings, just wait until it's mostly dripped through each stage.
Glad to find this channel. Thanks for the recipe! Double Bloom... I've never tried it but will now.
Thanks
I suggest everyone to try the split pour over (I coin this term lol). 18g grams of coffee split into 9g and 9g, then start the first bloom with 9g coffee and 30g water, then add water until the scale reads 100g. Once all the water has dripped, add the next 9g of coffee and add 40g of water, then add the rest of the water until you reach 290 on the scale. This technique gave me very clear tasting coffee with each note standing out. Do give it a try !
This has been my go-to recipe for a year now! I tried it when I stumbled upon your old video and it stuck to me. I use Medium to medium-fine grind size. I adjust grind size or ratio depending on the taste
Amazing, I might be old-fashioned, but I love the philosophy of "one recipe to rule them all". The I can concerntrate on the coffee and the taste. I might make a stir instead of the swirl in the beginning, depending on the coffee.
@@StandoutCoffee Exactly! I adjust parameters on the fly. I do a swirl if the drawdown seems too fast and I also adjust bloom time depending on how fresh the coffee is 😁
What grind setting would this be on the ode 2 (stock burrs)? Thanks
Hey mate and thanks for your questions. I’ll get back to you on a recommendation for the ode 2 since I don’t use it regularly. Our our EK43 the grind size is 6.3 but of course that with our good old burrs. Remember, if your hit the total brew time of 2:45 your all good, if not just change it up or down a little bit 😊
Hey again! I just got a message from my friend Alex Dantes-Smith working for Fellow and he sent me this:
-I almost always start at setting 4 for a V60 on the Ode 2. It’s a reliable starting point to dial in any coffee, and you can tweak it to suit the specific coffee you’re brewing from there 🫱🏻🫲🏽
@@StandoutCoffee thanks
@@StandoutCoffeealso does this scale up OK? Say to 18g coffee to 300g water
Do you have a suggestion for how many clicks on the Timemore c2 grinder for this? Btw nice video, I will try this recipe tomorrow!
Hello. I have TIMEMORE C2 , and for V60 as starting point I use 12 clicks from blocked burrs
I don’t have much experience of Timemore C2, I would love to try it out. Let’s go with @OlegPC uses and start at 12 clicks and go up or down from there depending on the end time of your brew! Get back to us with the results ✌️
Thanks!!
@OlegPC isn't that too fine? I think that is viable for espresso
@@DwytRayms-pq1mc I think so too. On my Hario V60 with Timemore C2 I do 17 clicks atm.
Har ni testat att göra själva blooming fasen med lite kallare vatten? Jag har märkt på väldigt färskt rostade bönor att man får med smaken mer men att man lär köra blooming lite längre. Under den tiden så kokar jag upp mitt vatten till lämplig temperatur. Många tester kvar för att se hur länge man ska göra det och vilket kaffe det passar bäst till.
Absolut, många som tävlar bygger vidare på detta och många liknande recept. Då kan de variera olika temperaturer under hela bryggningen. Med en lägre temperatur i början eller mitten så får vi olika resultat. Jag har velat hålla det recept någorlunda ”enkelt” så all som vill kan hänga på. Sen är meningen att du och många andra kaffeälskare kan ändra och utveckla receptet. Skriv gärna ditt recept inklusive temperatur här i kommentarerna så alla får en chans att prova det! ❤
@@StandoutCoffee jag kan uppdatera lite här när jag testar lite olika bryggningar. Ska testa att blanda infusion och perkilation för att få fram mer smak också :)
Would also like tl know the grind setting for ode gen 2😊
Btw do you end your last pour at 1.30 mark?
Hey! I’ll need to ask a friend for an exact grind setting for the ode. The last pour should be made slower than the first two ones, so yes it should take around 30 seconds 🎉
Hey again! I just got a message from my friend Alex Dantes-Smith working for Fellow and he sent me this:
-I almost always start at setting 4 for a V60 on the Ode 2. It’s a reliable starting point to dial in any coffee, and you can tweak it to suit the specific coffee you’re brewing from there 🫱🏻🫲🏽
@jimkautonen6752 I was thinking the same as the website says to end 1.10 which seems too quick
@@garycomp6494Hey! Haven’t had the time to update the web, I’ll fix it!
Hey! You're correct! I updated the text with 1:00 to 1:30 for the last longer pour!
but I did not hear the temp mark was it always 93˚C on each blooming?
Hey! I start at 93, so probably the water goes does slightly during the brew. I know some people like to end the last 150gr pour with a 80-85 c water. But then you probably need two kettles. Hope the recipe works out for you!
What I do sometimes is add ca. 50g room temp water to cool down the water for the second part of the brew. One can track how much the temp drops with x amount left in the kettle and y amount cold water added starting from a given temperature.
@@VivaLaKnox Wow, that's nice, I really need to try that out!
how much coffee di you take? 19 Grams?
Hey 👋 15 grams of coffee and 250 grams of water 💧
@@StandoutCoffee can we use 12g as well , and adjust the double bloom? Like 40gr x 2 bloom and final 200gr of coffee
Do you have suggestion for number of click from commandante mk4?
Hey mate!! We go with 21 clicks and work up or down from there to hit the desired time of 2:45 🏆