1:27 - Use good beans and good water (low on calcium). 3:15 - How important is temperature when brewing V60 (pourover)? 5:55 - French press grounds to water ratio recommendations and brewing tips. Also filter ratio. 7:54 - Difference in taste and process between cold brew and hot brew cooldown in iced coffee. 9:22 - Using two different temperatures when brewing pourover (V60). 10:25 - Espresso, "perfect" temperature on brew out of the machine. 11:53 - How to recreate the Espresso Martini from Tim Wendelboe espresso bar at home. 12:28 - What do you think is the most exciting evolution in coffee brewing practice. Stuff like special fermentations, experiments with yeast. 15:27 - Different brew temperatures by using charts, ie. lower temperatures for sweetness. 15:56 - Brewing iced coffee straight onto ice (Japanese style). 16:59 - Will a Time Wendelboe coffee shop ever come to Australia? (Probably never). 17:47 - What is Tim's favourite coffee area? (Kenya). 18:55 - Leaving one millimeter of thicker coffee grounds in paper filters to prevent water bypass. 19:44 - Why are most brewing with V60 in Europe compared to Asia where they got a lot of different types? 20:47 - Will automatic brew methods replace manual methods in coffee shops? (Tim mentioned they have tested BKON). 22:29 - Recommended settings on the electric Wilfa grinder (Norwegian grinder, similar to Breville) for Chemex and V60. 23:58 - Why is Kenya your favorite when you grow coffee in Colombia? 25:26 - What origin bean and roast is best for French press (applies to all brew methods). 27:09 - How to get good coffee into the Malyasian coffee scene? 28:18 - To sieve coffee or not to sieve coffee? 29:36 - Why does the cone shaped filter (like V60) produce more acidity than flat bed (Kalita)? 31:00 - What is "kokekaffe" (boiled coffee) and how do you do it? 32:28 - What kind of bottled water should I use? Mineral content? 34:07 - Should you stir the pourover during brewing and if so, when? 35:34 - Tips on recipes for making your own water.
Hi Tim, very thanksful with this live chat. I have a question about V60. I saw a lot of videos but I cant understand when the sweetness and acidity brew. It suppose to have more sweetness first so what about if you drink the bloom? (as the espresso and ristretto that first you have more strenght and then balanced)
Normally you extract acids anf a lot of flavour in the start. It takes time to get the sweetness out. If you dring the bloom you will have a salty and sour and full bodied brew, but you need to dilute it and also extract more sweetness in order to get it balanced.
1:27 - Use good beans and good water (low on calcium).
3:15 - How important is temperature when brewing V60 (pourover)?
5:55 - French press grounds to water ratio recommendations and brewing tips. Also filter ratio.
7:54 - Difference in taste and process between cold brew and hot brew cooldown in iced coffee.
9:22 - Using two different temperatures when brewing pourover (V60).
10:25 - Espresso, "perfect" temperature on brew out of the machine.
11:53 - How to recreate the Espresso Martini from Tim Wendelboe espresso bar at home.
12:28 - What do you think is the most exciting evolution in coffee brewing practice. Stuff like special fermentations, experiments with yeast.
15:27 - Different brew temperatures by using charts, ie. lower temperatures for sweetness.
15:56 - Brewing iced coffee straight onto ice (Japanese style).
16:59 - Will a Time Wendelboe coffee shop ever come to Australia? (Probably never).
17:47 - What is Tim's favourite coffee area? (Kenya).
18:55 - Leaving one millimeter of thicker coffee grounds in paper filters to prevent water bypass.
19:44 - Why are most brewing with V60 in Europe compared to Asia where they got a lot of different types?
20:47 - Will automatic brew methods replace manual methods in coffee shops? (Tim mentioned they have tested BKON).
22:29 - Recommended settings on the electric Wilfa grinder (Norwegian grinder, similar to Breville) for Chemex and V60.
23:58 - Why is Kenya your favorite when you grow coffee in Colombia?
25:26 - What origin bean and roast is best for French press (applies to all brew methods).
27:09 - How to get good coffee into the Malyasian coffee scene?
28:18 - To sieve coffee or not to sieve coffee?
29:36 - Why does the cone shaped filter (like V60) produce more acidity than flat bed (Kalita)?
31:00 - What is "kokekaffe" (boiled coffee) and how do you do it?
32:28 - What kind of bottled water should I use? Mineral content?
34:07 - Should you stir the pourover during brewing and if so, when?
35:34 - Tips on recipes for making your own water.
You're a legend.
Thank you.
I am increasing finding Tim's updates on RUclips to be the most refreshing of all notifications.
exceptionally informing and pleasant to listen. thx tim!
the audience would love to get more of these i bet
I really liked your input on "innovative" process methods. Very usefull!
Love your work, Tim. A roasting 'Ask Me Anything' would be great also!
it was very nice talking session, please do some coffee roasting questions in your next talk, thank you.
Thank you for all the tips, my cup of a Rwanda washed tasted much better already!
Hi Tim, very thanksful with this live chat. I have a question about V60. I saw a lot of videos but I cant understand when the sweetness and acidity brew. It suppose to have more sweetness first so what about if you drink the bloom? (as the espresso and ristretto that first you have more strenght and then balanced)
Normally you extract acids anf a lot of flavour in the start. It takes time to get the sweetness out. If you dring the bloom you will have a salty and sour and full bodied brew, but you need to dilute it and also extract more sweetness in order to get it balanced.
At 20:55, question by Melissa about automatic brewing systems, what's the system that Tim mentions in his answer?
bkon I think
Bkon
For French Press, I would recommend that you try Mysore Nugget from India. (Usually called MNEB)
For Filter try the Parama from Flyingsquirrel.in.
🐶🐶