I used to follow Hoffman's recommendation to use boiling water and always poured using the 4-6 method. Once I lowered my water temp and dialed in for a simple bloom plus 3 equal pours to hit 3 minutes drawdown I was happy. Well, happier. I'm going to have to try the jiggle, instead of my usual swirl, to see how that affects the brew.
Thank you for suggesting to lower the temperature! I used to brew with boiling water, as suggested by so many online. Going down to 92 degrees C, even for light roasts, has improved my brews by a lot and they are now to my taste!
Remember that higher extractions ultimately equal more intentional work while brewing. If your someone who enjoys that process, let it rip. However one of the biggest lessons I learned was to stop chasing the perfect cup and drink the one in front of you. Coffee is meant to be enjoyed, each cup should be a lesson. Great video. #teamwiggle
Im always brewing with a variation from Kasuyas hybrid method on the switch and always starting with 93-95° for pour over and reducing to around 78-80° for immersion. Starting temp comes from roast level. Darker roasts 93, lighter roasts 95. Btw im using bean conquerer app to log my brews and my scale delivers data. Then i let the beverage cool down to 54° before i sip the first time. This is when i judge my brew and my palate is used as my refactoshitonthatnumbers. But the data log gives me a picture what to improve. Under extracted, maybe temp up or grind finer, over extracted vice versa. Flat tasting notes, temp of immersion up. Fewer sweetness, enlarge second pour. Every bag of beans is a journey and your vids are inspiring. Just used the wiggle for the first time. 😊
Love this video. I am a single pour convert. Recently started a coffee journal so this kind of content really helps! Keep the amazing humor coming too!!!
I saw some of your videos before but this one is the one that makes me subscribe. Maybe for people that are starting on pour over, it could be silly, but when you were on the journey for a while, this kind of tips are gold. I recently started myself with two of the things you mention: lower (much lower) temperature and the KISS rule using just one brewer with one recipe.
Interesting idea on the minimal agitation during bloom. I usually try to minimize during the later stages in the brew to get that clarity. Long blooms and lower temps were revelations too. The theme of my improved pour overs was Less-Is-More
Well - this is a revelation. I watched this last night, and decided to give some of your suggestions a go this morning. Using a light-roasted Ethiopian Guji coffee, I kept my standard 18g/300g recipe, with a 50g 60s bloom, followed by 5 x 50g/10s pours. But, I lowered the temp from just off boiling, to 90degC, and I introduced a couple of wiggles in between pours. What a difference!! So much more flavour, and juicy sweetness - and it's not like it was bad before. Then - as if things couldn't get better, I get an email that my SOFI has shipped. Thanks. And keep up the good work
ever since I got a hario switch, using the Coffee Chronicler's recipe, my pourovers have never been more consistent and tasty. After fighting my kalita wave for years, I finally have my KISS routine that I don't have to fuss with first thing in the morning.
That's interesting, I found my Wave to be more consistent than the normal V60 due to its lower flow rate, and the Switch is even more so (I use a semi-immersion technique).
I brew always at 86c and do a 4 pour method, the only factors i changed were going from a 50g bloom to a 60 since its easier for me to get all of the beans and its made things alot easier just focusing on one recipe. I only brew iced though 😅
Thanks for the great video! Mirrors excatly the frustations I have from time to time. Have been using lower brew temps now for a while which made a huge difference. Will try out your other hacks.
Currently testing a fellow Aiden, and all of the above is true. Especially temperature and bloom time have some serious impact! I'm too impatient and inconsistent ti try all this with manual brews so veing able to program and store these changes is awesome! Wiggle aramse!
Its so affirming to hear you share your frustration with brewing temp and recommending to go lower than boiling. I had that exact same journey myself and share your opinions on taste. Great tips and great script and presentation as always 💛
I love it, thx! I argue for lower extraction for a while since it provides more vibrant and distinguished flavors. Yes my gear may be a limiter but an Ode2 with SSPs MPv1 or K- Ultra isn’t that bad neither. When it comes to bloom and vibrancy: try double bloom! Starting with 2.5x weight of water per grounds and add to total of 4x at 20s with total bloom time not changed to you regular, single pour bloom. I substract the additional 1x water from the last pour. Really adds a lot of liveliness to the cup. And as you do, not swirl or additional agitation during the bloom. If you give it a try, let me know!
Properly laughed out loud a number of times through this 😀 Having learnt about temperature elsewhere and knowing how much of a game-changer it is, I'm really keen to start on the slow process of improving through the other 4 ways you fleshed out. Thanks yet again sir! Cheers. Doffs 🎩
For what it is worth, I have migrated to a 5 pour on the V-60. 20g/300ml in 5 60 gram pours with the first being a :45 bloom on a medium/course grind and, indeed, a wiggle on the last pour.
over recent months I've homed in on minimising fines migration as my core "approach". This means that I have adopted "the wiggle" instead of the swirl and control my pour agitation via a Hario drip assist. I also like to use a Hario Switch with a MUGEN because I can bloom at 2x with the valve closed, allowing more water for pours and I can (largely) control bypass. I think I'm starting to home in on an outcome that suits my taste and the roaster that I usually use. What I'm missing is a temperature-controlled kettle and a refractometer for that final parameter awareness. It's interesting to see a number of influencers publishing their thoughts in sync with my current thinking (it reassures me that I'm - probably - not mad)
I've been more of a pour over casual for awhile. Stuck to very basic ratios and methods for a few years. Mainly to get away from the plastic coffee makers. But been starting to now mess with ratios among other things so this video is very helpful.
Great tips, thanks for advocating for using one brewer, it really helps mastering pour overs. What would you say are some key differences in your approach depending on grind profile? Say Niche Zero versus Mazzer Philos SSP MP burrs?
Wow you have pretty much captured my entire experience of pourover, especially the comment to "push through the frustration, and on the other side... is more frustration." I had also dismissed lower temperatures for the longest time, then kept having incredibly mouthfilling/aromatic cups at cafes brewing with 205ºF (and lower) water. I'm still experimenting a lot with temperature and it varies per roaster - a SEY or Tim Wendelboe light roast behaves very differently for me than September/ilse/Subtext light roast. Like you said, the correlation between temperature and taste is not as straightforward as I'd like to think :) thanks for sharing your observations! Also appreciate your observations on agitation and lower extractions - having followed the more conventional light roast advice of high temperature + high agitation (swirl) + high extraction for some years, I've found myself battling harshness and clogging even with very good equipment. I'm definitely finding success in some of the counterintuitive techniques you've described!
I see bloom coffee packets! for anyone in India try bloom coffee season ticket. It is awesome. PS - great video as always. Need to try these tips ASAP.
Great and informative, thank you! I am interested buying the timemore fish pro that you use, and i am wondering if it is precise at temperatures. Did you measure it with external probe? Some kettles suffering from inconsistencies at set point
I have been brewing between 92-95°C, one bloom and one pour. I am only using the Chemex and primarily pulling brews at 1:15. I vary the grind size a little bit when I get a fresh bag that I do not know. I will try the wiggle. Hope it works.
When I hear the tips about temperature and extraction, it makes me think of cold brew coffee. I think the taste of cold brew must be the extreme end of what doesn't get extracted when you reduce the brewing temperature. I know people who really like hot-brewed coffee, who despise cold brew because it's missing the complexity, and I know people who hate coffee, but like cold brew, because it's closer to "tasting how coffee smells" and is missing the components of the flavor they dislike. I've also known people to get coffee that they couldn't find a way to brew in a way they liked, and so they made it as cold brew, just to use it up. Basically eliminating whatever qualities they found objectionable.
Absolutely. Cold brew is indeed the other end of the spectrum where you have high extractions that taste completely different than the hot equivalents.
Regarding the second cup not being as satisfying, I believe some of this is psychosomatic. And also a matter of your taste buds being in a sort of virgin state leading into cup #1. And thus, the contrast in taste is less dramatic for cup #2. I believe this goes for tasting anything, food or drink, alcoholic or not.
Wiggle vs Swirl: It actually depends on how close to the equator you are to maximize the effects of coriolis. Try it: Fly to Alaska and brew a cup with gentle clockwise swirls, then fly to Brazil and repeat. Finally travel to Tierra Del Fuego at the tip of South America or, even better, Sidney Australia and then brew your final cup. I think that you will be able to detect the nuance of the delicate hints of fruits, chocolate, and subtle shifts in the aromatics from each of these locations. Make sure to reverse the direction of swirl in the Southern hemisphers or you will run your cup. OK - seriously - enjoyed your video.
Haven’t really tested the shaker properly for pour overs. It’s just nice to dose from and looks great on camera. As for high pours I try and get agitation done earlier and my last pour is low.
We've been chasing higher extractions for a while now, so it's interesting that it seems like the pendulum is starting to swing the other way, but let's be honest, 21% is still not "low extraction", if anything, it's on the higher side of the conventional range. I still think it's rare that people actually prefer anything in the 16-19% range outside of competitions, at least for washed coffees. Just worth noting how much the conversation has shifted.
Hey, thanks. One thing i wanna understand better is if its worth pouring same amount further from the center or not. The bed is deeper the closer you get to the center and it seems reasonable to pour more/longer there, because more water is needed to go deep down. Am i wrong? Or is it more important to just pour very slowly everywhere to get flat bed?
Hello Aramse, when you set your kettle temperature at, let's say, 93°, do you keep the temperature of the water while you let your coffee bloom or do you let it cool down while it bloooms?
Great question. It depends how on your ambient temp but where I live I put the kettle back on the base to heat back up while I bloom but then let it cool between pours. If you live in a colder place you may need to re dock it after every pour or start at a slightly higher temp. Experiment and see what works for you.
Great video, as always! One question about your base recipe. If draw down is quicker, do you still wait to 1:35 before second pour and change grind size for next brew?
Great question and the answer is, it depends on the coffee. Time is just and indicator of one of more variables changing. Start with this base recipe and tweak based on taste. First try and wait till 1:35 even if your bed goes dry and next try to so the next pour the moment the water if is just a couple of cm above the bed. Compare and see which you prefer. If both taste under extracted then change grind size or increase agitation.
Thank you for this very interesting video. However, there's something that is never discussed : our mouth, our palate. The perception we have of coffee depends on what we have eaten beforehand. I'll even go further; our coffee will taste different depending on our mood! For example, if we wake up tired, our coffee will seem different compared to if we had a good night's sleep. So yes, of course, a recipe is important, and all these different points of modification are important to know, but in the end, the same coffee with the same recipe can please us one day and not the next.
Check out this video ruclips.net/video/IsUHZ8TZmHk/видео.htmlsi=vAQI6_H-akbKV5Hu Also all these tips are there to allow you to tailor the brew to YOUR palate. None of these tips are rigid.
Just wondering, what might the differences be between say, just grinding finer with no wiggle vs grinding coarser and doing the wiggle? For example, with my particular grinder I get a drawdown time of 3 minutes at both 12 clicks (no wiggle) and 15 clicks (with the wiggle right after the bloom pour) - everything else being the same, e.g. same dose/ratio/pour times and amounts. Ofc I will be trying this out for myself, but there's only so much coffee I can drink a day! Any suggestions what I might be looking out for between the two cups? Thanks!
The wiggle is to settle the bed and flatten it to ensure more even flow through the bed. So I tend to do it after the first or second pour. My bloom is usually just a slow and careful pour.
We make a metal filtered brewer called SOFI and we love it BUT the biggest challenge is sediment in the cup which messes with clarity. With metal filtration we've found the combo of fine grind and very low agitation to work well as the coffee bed handles the majority of the filtration resulting in surprisingly clean cups.
85C bloom 1:3 -45seconds up the water temp to 93C at a 2 add on pour for a total of 1:15 total in a 3 Pour V60 for a medium roast with a wiggle works for me
Struggling to dial in with good equipment (timemore 078, fellow stagg kettle and ceramic v60) Could a refractometer provide guidance to get me to the right grind size and hone in or is that chasing the wrong metric? If so, any recommendations on one?
Few things to try before getting a refractometer. 1. Ceramic absorbs a lot of heat. Pre heat well before brewing. 2. Check your water - it’s usually the culprit when everything else seems in order. 3. Cup the coffee to get a sense for what your pour over should taste like. I need more information on what your brews taste like to try and help more.
@@aramse thanks! I have third wave and have used it on and off with minimal differences in my results (soft water). What grind size would I use for a cupping on an 078 to ensure even that comes out correctly?
Aramse, youre a man that loves to experiment. If you put your dripper on a stand you could easily spoon (salami shot) your brew as you go. During the bloom , the flavors are intense. At about 1 to 10 ration flavora slowly mellow out. After lets say 150ml pour of 15g coffee (1:10 ratio) you really start tasting very hollow notes , sometimes harsh or bitter depending on grind size and temp. My question is why push it to 1:17 Theres no reason to have very watery hollow coffee in your pour over. Maybe 1:12 at most. It keeps your coffee flavorful and balanced. Noone and i mean noone ever talks lower ratios. Thats where all the flavors are
@@aramse you and the wiredgourmet would be the 1st to talk about lower ratios. But i do love the wiggle and K.I.S.S approach. Keep it simple stupid Its always nice seeing that light cream color of fines sticking to the v60 side and a flat bed after the brew is done. Evenness and cleaner cup since the some fines are clung the side paper filter and not in the coffee bed where it can be extracted slightly more
wiggle like the aramse turtle c: 🐢🐢 how are u liking the flo dripper btw? thought seemed like a good one-for-all beginner kit but do u actually find yourself changing the filter or is it too much faff
The first 3 tipps are lowering extraction. Btw there're many ways of doing it. Ragunath, I'm so sorry, but I'm disappointed. You're tired of high extractions, we've got it. For the last year, me too actually. *I'm guessing the next step will be like try 1:14-1:15 ratios and/or "I like tea now"
Hey not sure if you watched carefully. Going in order. 1. Small changes in temp have little to no impact on extraction big a significant impact in the cup. Not recommending lowering extraction. If you rewatch you’ll see a very specific line about extraction and temperature. 2. Wiggle: Not lowering extraction just minimising fines migration to get quicker draw downs and cleaner cups. 3. Again lower agitation to get cleaner cups. I even recommend grinder finer to compensate if needed. 4. - 5. This one has nothing to do with extraction. I know you’re a regular viewer and always take the time to comment so your feedback is noted. P.S. I’m at 1:17 almost all the time. But still staying at ~20%. That’s just for my palate, which again I specifically mention throughout the video. So you do you. There’s no ‘one size fits all’ when it comes to coffee. ☕️
@@aramse thanks for answering (and for the video either!). In my experience (which is of course very subjective): These first 3 points mean that we're getting less from coffee. In my comparisons with different temperatures , agitations and a bunch of other things (except for wiggling, didn't try it yet) I can feel that there's a lack of some things. And this lacking tastewise I call "lower extraction". Of course refractometer can detect little to no difference. P.s. Sometimes that lacking is helpful to get rid of defects, or to get interesting descriptors, of course
If you found any of these useful then spread the joy and SHARE this video. A LIKE and SUB to the channel would be amazing too!
great vid as always, I do like Your humour 👌
Are you happy with your DiFluid? thx
@@nicolasfortin4216 thank you.
yes the DiFluid has been solid
I love the humour mixed in with the fantastic presentation of hard learned lessons, cheers!
Thank you so much!
I used to follow Hoffman's recommendation to use boiling water and always poured using the 4-6 method. Once I lowered my water temp and dialed in for a simple bloom plus 3 equal pours to hit 3 minutes drawdown I was happy. Well, happier. I'm going to have to try the jiggle, instead of my usual swirl, to see how that affects the brew.
Thank you for suggesting to lower the temperature! I used to brew with boiling water, as suggested by so many online. Going down to 92 degrees C, even for light roasts, has improved my brews by a lot and they are now to my taste!
Wiggling is a game-changer! No more high and dry coffee bits and it has my brews tasting so much better with less channeling. You're the man, Aramse!
Wiggling your butt while brewing puts you in the right mindset to enjoy your coffee. It's a scientific fact.
I can confirm this statement to be true.
I Don't Pour circles by moving my wrist, I move with my waist
You had me at pour overs
Remember that higher extractions ultimately equal more intentional work while brewing. If your someone who enjoys that process, let it rip. However one of the biggest lessons I learned was to stop chasing the perfect cup and drink the one in front of you. Coffee is meant to be enjoyed, each cup should be a lesson. Great video. #teamwiggle
Im always brewing with a variation from Kasuyas hybrid method on the switch and always starting with 93-95° for pour over and reducing to around 78-80° for immersion. Starting temp comes from roast level. Darker roasts 93, lighter roasts 95. Btw im using bean conquerer app to log my brews and my scale delivers data. Then i let the beverage cool down to 54° before i sip the first time. This is when i judge my brew and my palate is used as my refactoshitonthatnumbers. But the data log gives me a picture what to improve. Under extracted, maybe temp up or grind finer, over extracted vice versa. Flat tasting notes, temp of immersion up. Fewer sweetness, enlarge second pour. Every bag of beans is a journey and your vids are inspiring. Just used the wiggle for the first time. 😊
Love this video. I am a single pour convert. Recently started a coffee journal so this kind of content really helps! Keep the amazing humor coming too!!!
I saw some of your videos before but this one is the one that makes me subscribe. Maybe for people that are starting on pour over, it could be silly, but when you were on the journey for a while, this kind of tips are gold. I recently started myself with two of the things you mention: lower (much lower) temperature and the KISS rule using just one brewer with one recipe.
Interesting idea on the minimal agitation during bloom. I usually try to minimize during the later stages in the brew to get that clarity. Long blooms and lower temps were revelations too. The theme of my improved pour overs was Less-Is-More
Well - this is a revelation. I watched this last night, and decided to give some of your suggestions a go this morning.
Using a light-roasted Ethiopian Guji coffee, I kept my standard 18g/300g recipe, with a 50g 60s bloom, followed by 5 x 50g/10s pours.
But, I lowered the temp from just off boiling, to 90degC, and I introduced a couple of wiggles in between pours.
What a difference!! So much more flavour, and juicy sweetness - and it's not like it was bad before.
Then - as if things couldn't get better, I get an email that my SOFI has shipped.
Thanks. And keep up the good work
Woo hoo. Glad to hear these tips helped and we’re excited for you to get your hands on SOFI!
Possibly my favorite RUclipsr of any subject. Bravo!
ever since I got a hario switch, using the Coffee Chronicler's recipe, my pourovers have never been more consistent and tasty. After fighting my kalita wave for years, I finally have my KISS routine that I don't have to fuss with first thing in the morning.
That's interesting, I found my Wave to be more consistent than the normal V60 due to its lower flow rate, and the Switch is even more so (I use a semi-immersion technique).
Your humor is very dry, and I find that enjoyable. The science in your logic is very sound
I brew always at 86c and do a 4 pour method, the only factors i changed were going from a 50g bloom to a 60 since its easier for me to get all of the beans and its made things alot easier just focusing on one recipe. I only brew iced though 😅
aramse videos are so damn smooth. they just hit different.
Thanks for the great video! Mirrors excatly the frustations I have from time to time. Have been using lower brew temps now for a while which made a huge difference. Will try out your other hacks.
This is fantastic advice all the way around. Thank you!
Great video!
I'm also very sensitive to harshness and astringency. I use 92-96C water, a gentle bloom plus one pour, and little or no extra agitation.
Currently testing a fellow Aiden, and all of the above is true. Especially temperature and bloom time have some serious impact! I'm too impatient and inconsistent ti try all this with manual brews so veing able to program and store these changes is awesome! Wiggle aramse!
I need to get my hands on the Aiden.
Its so affirming to hear you share your frustration with brewing temp and recommending to go lower than boiling. I had that exact same journey myself and share your opinions on taste. Great tips and great script and presentation as always 💛
I love it, thx! I argue for lower extraction for a while since it provides more vibrant and distinguished flavors. Yes my gear may be a limiter but an Ode2 with SSPs MPv1 or K- Ultra isn’t that bad neither. When it comes to bloom and vibrancy: try double bloom! Starting with 2.5x weight of water per grounds and add to total of 4x at 20s with total bloom time not changed to you regular, single pour bloom. I substract the additional 1x water from the last pour. Really adds a lot of liveliness to the cup. And as you do, not swirl or additional agitation during the bloom. If you give it a try, let me know!
Jokes are on point as usual. Thanks for the tips and cheers to y'all Aramse. ☕
Great ideas and sense of humour - cheers!
I love your commentary
Genuinely appreciate the filter brewing vids.
There’s more on the way. It’s a never ending rabbit hole. Haha.
Properly laughed out loud a number of times through this 😀
Having learnt about temperature elsewhere and knowing how much of a game-changer it is, I'm really keen to start on the slow process of improving through the other 4 ways you fleshed out.
Thanks yet again sir!
Cheers. Doffs 🎩
This is a fabulous video. Welcome to the fray.
For what it is worth, I have migrated to a 5 pour on the V-60. 20g/300ml in 5 60 gram pours with the first being a :45 bloom on a medium/course grind and, indeed, a wiggle on the last pour.
very nice vid, thanks a lot for the tips!
Great and simple teachings to understand and try out for yourself. Still nerdy, but hey, Thats my favourite language.
over recent months I've homed in on minimising fines migration as my core "approach". This means that I have adopted "the wiggle" instead of the swirl and control my pour agitation via a Hario drip assist. I also like to use a Hario Switch with a MUGEN because I can bloom at 2x with the valve closed, allowing more water for pours and I can (largely) control bypass. I think I'm starting to home in on an outcome that suits my taste and the roaster that I usually use. What I'm missing is a temperature-controlled kettle and a refractometer for that final parameter awareness. It's interesting to see a number of influencers publishing their thoughts in sync with my current thinking (it reassures me that I'm - probably - not mad)
I found the Samo bloom (60 degree C bloom) also works wonders especially with naturals or other weirder processed coffee.
Thanks for sharing. This is a 💎
I've been more of a pour over casual for awhile. Stuck to very basic ratios and methods for a few years. Mainly to get away from the plastic coffee makers. But been starting to now mess with ratios among other things so this video is very helpful.
Loved your humour in this one
Brewing light roast is hell. Gonna give some of this a shot though.
i just watched a video on Kurasu Ytube for brewing Light roasts. They brewed at 91C which I will try. Like you I always brewed at higher temperatures.
Great tips, thanks for advocating for using one brewer, it really helps mastering pour overs.
What would you say are some key differences in your approach depending on grind profile? Say Niche Zero versus Mazzer Philos SSP MP burrs?
Awesome video! I'm excited to experiment tomorrow!
Wow you have pretty much captured my entire experience of pourover, especially the comment to "push through the frustration, and on the other side... is more frustration."
I had also dismissed lower temperatures for the longest time, then kept having incredibly mouthfilling/aromatic cups at cafes brewing with 205ºF (and lower) water. I'm still experimenting a lot with temperature and it varies per roaster - a SEY or Tim Wendelboe light roast behaves very differently for me than September/ilse/Subtext light roast. Like you said, the correlation between temperature and taste is not as straightforward as I'd like to think :) thanks for sharing your observations!
Also appreciate your observations on agitation and lower extractions - having followed the more conventional light roast advice of high temperature + high agitation (swirl) + high extraction for some years, I've found myself battling harshness and clogging even with very good equipment. I'm definitely finding success in some of the counterintuitive techniques you've described!
If you make a "Brew Bangers" shirt, I'd definitely buy lol. Awesome video as always
As usual, this video is informative, amusing, and enlightening. You're doing a fantastic job. Can't wait to wiggle first thing tomorrow morning ....
Nicely done pour over guidelines for experimenting and improving brews. What make fractometer were you using. Thamks
Difluid R2
I see bloom coffee packets! for anyone in India try bloom coffee season ticket. It is awesome.
PS - great video as always. Need to try these tips ASAP.
You are a legend
THANKS RAMSEY BLOOOMP WAS GREAT
I’m assuming RAMSEY BLOOMP = Aramse Bloom :)
@@aramse YEA DATS WAT I MEAN ARAMY BOOPTY
Great and informative, thank you!
I am interested buying the timemore fish pro that you use, and i am wondering if it is precise at temperatures. Did you measure it with external probe?
Some kettles suffering from inconsistencies at set point
I have been brewing between 92-95°C, one bloom and one pour. I am only using the Chemex and primarily pulling brews at 1:15. I vary the grind size a little bit when I get a fresh bag that I do not know.
I will try the wiggle. Hope it works.
Hi! Just FYI your Prima affiliate link above is broken. Loved the video!
That’s so annoying. It keeps happening. We’ll get it fixed. Thanks for the heads up.
Hi, what's this hand grinder? Thanks for all this tips!
The Momentem. Review coming soon.
Gonna try the Aramse bloom :)
When I hear the tips about temperature and extraction, it makes me think of cold brew coffee. I think the taste of cold brew must be the extreme end of what doesn't get extracted when you reduce the brewing temperature. I know people who really like hot-brewed coffee, who despise cold brew because it's missing the complexity, and I know people who hate coffee, but like cold brew, because it's closer to "tasting how coffee smells" and is missing the components of the flavor they dislike. I've also known people to get coffee that they couldn't find a way to brew in a way they liked, and so they made it as cold brew, just to use it up. Basically eliminating whatever qualities they found objectionable.
Absolutely. Cold brew is indeed the other end of the spectrum where you have high extractions that taste completely different than the hot equivalents.
Regarding the second cup not being as satisfying, I believe some of this is psychosomatic. And also a matter of your taste buds being in a sort of virgin state leading into cup #1. And thus, the contrast in taste is less dramatic for cup #2. I believe this goes for tasting anything, food or drink, alcoholic or not.
Wiggle vs Swirl: It actually depends on how close to the equator you are to maximize the effects of coriolis. Try it: Fly to Alaska and brew a cup with gentle clockwise swirls, then fly to Brazil and repeat. Finally travel to Tierra Del Fuego at the tip of South America or, even better, Sidney Australia and then brew your final cup. I think that you will be able to detect the nuance of the delicate hints of fruits, chocolate, and subtle shifts in the aromatics from each of these locations. Make sure to reverse the direction of swirl in the Southern hemisphers or you will run your cup. OK - seriously - enjoyed your video.
Blind shaker for pour overs?
And do you do the high kettle high flow pour on thr 2nd or 3rd pour or perhaps on both?
Haven’t really tested the shaker properly for pour overs. It’s just nice to dose from and looks great on camera. As for high pours I try and get agitation done earlier and my last pour is low.
We've been chasing higher extractions for a while now, so it's interesting that it seems like the pendulum is starting to swing the other way, but let's be honest, 21% is still not "low extraction", if anything, it's on the higher side of the conventional range. I still think it's rare that people actually prefer anything in the 16-19% range outside of competitions, at least for washed coffees. Just worth noting how much the conversation has shifted.
Wooo! My partner just got me a new hariom kettle so I'm ready to get cracking 🎉
This is absolute gold 😃 You never disappoint!
BG, a refractometerless looser
Plz make a vdo on getting the best out of your home espresso machine available in india mostly like the agaro imperial or wonderchef regenta 19 bar
Hey, thanks. One thing i wanna understand better is if its worth pouring same amount further from the center or not. The bed is deeper the closer you get to the center and it seems reasonable to pour more/longer there, because more water is needed to go deep down. Am i wrong? Or is it more important to just pour very slowly everywhere to get flat bed?
I’ve been doing the same thing for a while and I call it shacking. Start from tomorrow I will speak out loud wiggling!
what's your recipe for brewing greens ;)
Coffee is the golf of food luxuries. It's harder than you think to master and even the masters miss
Yo the laugh per minute in this video is high 🤣
Hello Aramse, when you set your kettle temperature at, let's say, 93°, do you keep the temperature of the water while you let your coffee bloom or do you let it cool down while it bloooms?
Great question. It depends how on your ambient temp but where I live I put the kettle back on the base to heat back up while I bloom but then let it cool between pours. If you live in a colder place you may need to re dock it after every pour or start at a slightly higher temp. Experiment and see what works for you.
Do You plan to prepare review/first expression for Meraki espresso machine?
Yes coming very soon
Great video, as always! One question about your base recipe. If draw down is quicker, do you still wait to 1:35 before second pour and change grind size for next brew?
Great question and the answer is, it depends on the coffee. Time is just and indicator of one of more variables changing. Start with this base recipe and tweak based on taste. First try and wait till 1:35 even if your bed goes dry and next try to so the next pour the moment the water if is just a couple of cm above the bed. Compare and see which you prefer. If both taste under extracted then change grind size or increase agitation.
Another tip can also be just reducing the coffee by a gram or half a gram and see how that changes the brew.
I come to Aramse for the coffee dad jokes! 😋
Have been waiting this video bro
It's easiest to wiggle if you time it perfectly with a stroke.
Thank you for this very interesting video. However, there's something that is never discussed : our mouth, our palate. The perception we have of coffee depends on what we have eaten beforehand. I'll even go further; our coffee will taste different depending on our mood! For example, if we wake up tired, our coffee will seem different compared to if we had a good night's sleep. So yes, of course, a recipe is important, and all these different points of modification are important to know, but in the end, the same coffee with the same recipe can please us one day and not the next.
Check out this video ruclips.net/video/IsUHZ8TZmHk/видео.htmlsi=vAQI6_H-akbKV5Hu
Also all these tips are there to allow you to tailor the brew to YOUR palate. None of these tips are rigid.
Just wondering, what might the differences be between say, just grinding finer with no wiggle vs grinding coarser and doing the wiggle? For example, with my particular grinder I get a drawdown time of 3 minutes at both 12 clicks (no wiggle) and 15 clicks (with the wiggle right after the bloom pour) - everything else being the same, e.g. same dose/ratio/pour times and amounts.
Ofc I will be trying this out for myself, but there's only so much coffee I can drink a day! Any suggestions what I might be looking out for between the two cups?
Thanks!
The wiggle is to settle the bed and flatten it to ensure more even flow through the bed. So I tend to do it after the first or second pour. My bloom is usually just a slow and careful pour.
What setting do you recommend with an ode 2 (stock burrs) with the v60. Also, does your recipe scale up OK, to say 300g of water
Im from america does he mean 90° celcius
Come to Peru and try our exclusive coffee method called Mupeco ☕
06:17 "Make sure to get the entire bed wet" - said no mother to her child.
I'll stick to my 3 pour hario switch recipe...the frustration is real but since my recepi is perfect i'll still stick to it.....
What do we think about a re usable metal filter for pour over?
We make a metal filtered brewer called SOFI and we love it BUT the biggest challenge is sediment in the cup which messes with clarity. With metal filtration we've found the combo of fine grind and very low agitation to work well as the coffee bed handles the majority of the filtration resulting in surprisingly clean cups.
What is the metal utensil in all of the shots?
The brewer? It’s the FLO dripper from Kurasu and Varia.
85C bloom 1:3 -45seconds up the water temp to 93C at a 2 add on pour for a total of 1:15 total in a 3 Pour V60 for a medium roast with a wiggle works for me
Isn’t the bloom duration really just to do with gas release? As with all pouring really
Can I do your v60 method for 2 cup 30g?
Yes. You may need to tweak grind size.
does the temperature tip also apply to espresso? I'm using a flair and always get my water to 98 degrees, might try to lower it
I'd say it does for sure. Try lowering the temp and see what it does :)
Struggling to dial in with good equipment (timemore 078, fellow stagg kettle and ceramic v60)
Could a refractometer provide guidance to get me to the right grind size and hone in or is that chasing the wrong metric?
If so, any recommendations on one?
Few things to try before getting a refractometer.
1. Ceramic absorbs a lot of heat. Pre heat well before brewing.
2. Check your water - it’s usually the culprit when everything else seems in order.
3. Cup the coffee to get a sense for what your pour over should taste like.
I need more information on what your brews taste like to try and help more.
@@aramse thanks!
I have third wave and have used it on and off with minimal differences in my results (soft water).
What grind size would I use for a cupping on an 078 to ensure even that comes out correctly?
At what voltage should I be shocked by a friend when doing the “wiggle”
Aramse, youre a man that loves to experiment. If you put your dripper on a stand you could easily spoon (salami shot) your brew as you go. During the bloom , the flavors are intense. At about 1 to 10 ration flavora slowly mellow out. After lets say 150ml pour of 15g coffee (1:10 ratio) you really start tasting very hollow notes , sometimes harsh or bitter depending on grind size and temp.
My question is why push it to 1:17
Theres no reason to have very watery hollow coffee in your pour over. Maybe 1:12 at most. It keeps your coffee flavorful and balanced. Noone and i mean noone ever talks lower ratios. Thats where all the flavors are
Haha this is coming in a future video. We covered it in the espresso but with filter it's a bit of a faff. Super interesting nonetheless.
@@aramse you and the wiredgourmet would be the 1st to talk about lower ratios. But i do love the wiggle and K.I.S.S approach. Keep it simple stupid
Its always nice seeing that light cream color of fines sticking to the v60 side and a flat bed after the brew is done. Evenness and cleaner cup since the some fines are clung the side paper filter and not in the coffee bed where it can be extracted slightly more
wiggle like the aramse turtle c: 🐢🐢
how are u liking the flo dripper btw? thought seemed like a good one-for-all beginner kit but do u actually find yourself changing the filter or is it too much faff
Review coming soon...
Amen
Dang with all the coffee equipment I’ve bought now I have to buy a taser lol
It works surprisingly well :)
The first 3 tipps are lowering extraction. Btw there're many ways of doing it. Ragunath, I'm so sorry, but I'm disappointed. You're tired of high extractions, we've got it. For the last year, me too actually.
*I'm guessing the next step will be like try 1:14-1:15 ratios and/or "I like tea now"
Hey not sure if you watched carefully. Going in order.
1. Small changes in temp have little to no impact on extraction big a significant impact in the cup. Not recommending lowering extraction. If you rewatch you’ll see a very specific line about extraction and temperature.
2. Wiggle: Not lowering extraction just minimising fines migration to get quicker draw downs and cleaner cups.
3. Again lower agitation to get cleaner cups. I even recommend grinder finer to compensate if needed.
4. -
5. This one has nothing to do with extraction.
I know you’re a regular viewer and always take the time to comment so your feedback is noted.
P.S. I’m at 1:17 almost all the time. But still staying at ~20%. That’s just for my palate, which again I specifically mention throughout the video. So you do you. There’s no ‘one size fits all’ when it comes to coffee. ☕️
@@aramse thanks for answering (and for the video either!). In my experience (which is of course very subjective):
These first 3 points mean that we're getting less from coffee. In my comparisons with different temperatures , agitations and a bunch of other things (except for wiggling, didn't try it yet) I can feel that there's a lack of some things. And this lacking tastewise I call "lower extraction". Of course refractometer can detect little to no difference.
P.s. Sometimes that lacking is helpful to get rid of defects, or to get interesting descriptors, of course
Lava!😂🤌❤
You wanted to say shake it like you just went to the rest room and you edited it out not tryin to get cancelled, I know it 😂
good tips, and greetings to all the channel from L'viv, the coffee paradise. Slava Ukraini, and for these moskali or ruZZian supporters, IDI NAHUI :)
No swirl on the bloom! I am shocked. But seriously, if I don't swirl on the bloom, the bed doesn't seem to get full wet.
Let me know when your new mixtape, "wiggle and bloom," drops
Haha. Wiggle and bloom definitely sounds like. Chart topper.
Shake it like you mean it 😅
I can't stop laughing at this 5:33