Such a great video Matteo! Very helpful, and covers almost every variable. After many struggles, this took me to a great result instantly! Looking forward to your next brewing guides!
For Natural : I tend to go around 22-24 clicks / 89-90 temp / 3-4 pours depending on coffee For Washed : I tend to go around 22-25 clicks / 93-94 temp / 4 pours. Bloom longer for sweeter cup & bloom shorter for better acidity, blooming time is x3 of the amount of coffee grams.
Hi Matteo, great video with very usefull information as always. I used to do a 4 or 5 pour method as you recommend but when i started buying very ligh roast washed coffees i had to change it because usually they drain too slow and contact time was absurdly long even if i grind very coarse where i get almost no flavour and a very dry sensation, now im doing 2 blooms of 1 minute each to let the coffee saturate properly and finish with a long third pour to the desired ratio, its working great with all kind of coffes and roast levels just adjusting bloom time and grind size. Btw i found with time that water chemistry is the most impactfull variable when you pass the beginner stage and 99% of your extractions are in reasonable parameters, it would be great if you want to consider sharing what you have learn about this through the years of experience as a coffee profesional, i know is a very dense and complicated topic so i will understand if it fells overwhelming to do a video about it
@@Belafonte84 when this is a problem cafec t90 filters should help, if you dont want to grind coarser because you are already coarse try to pour slower from a close distance, 5gr per second is fine if you can measure this with your scale
If you are brewing washed or natural coffee, yes, it works. You might need to change some variables, like you say, grind size, but the principle is the same.
Wow man, youre just in time of dropping this video! I been working on an Orea V3 recipe with flat filter and Im really screwing my head I keep getting the vegetables flavors with Naturals
For the Orea V3 can work the same. Split the water to increase extraction. Usually vegetables flavour occurs when you have light roast. Also the quality of the water is important, but that is another big topic to discuss.
@@n6rcan if naturals are hard to extract, I suggest increasing pours like for the washed, as I explain in the video. Better split the pours rather than grind finer to avoid long contact time. I used to have a method for these difficult coffee. I posted like 4 years ago on my IG, maybe I should get that method out and make a video here on RUclips.
@@matteofromtheswamps oh i see, grinding finer is more risky than having multiple pours. I get it! Coz I have control at the end of the pours by not agitating 🤙 cool man 😎
@@n6rcanyes, finer is riskier because high density coffee creates more resistance, if you have too much resistance then the water will by pass on the side of the paper. So coarser is always better. It’s good to split the pours but as you said, with lower agitation by controlling the flow rate from the kettle
Actually is not about grinding finer the naturals, is about grinding coarser the washed. If you grind the washed/more dense coffee, you risk to have higher bypassing because if the water struggle to pass through the coffee bed, it prefer passing outside the paper.
When you scale down the coffee, in your case 12/200, I usually follow the same settings and see how it goes, but usually I grind one click finer, that’s because less coffee create less resistance. So I need to compensate the contact time with a finer grind size. And I split the water following the proportion
Matteo I started the pursuit of making better coffee at home and your channel has been amazing. You're my favorite YT coffee channel. It would be cool if we could send you coffee from our local roasters, and watch you rate them. Maybe a future video idea? 😊
Hi! Thank you so much for all the nice words and the support, I'm very happy to hear that. Where are you based? I'm actually recently thinking about a different format to include here on my channel and that can be interesting
@@Lockdown_502 If it works for you, I'd be very happy. I always like to try different coffee from different roasteries. Could you please tell the names of the roasteries? Thanks again
@@matteofromtheswamps Bean, Saffai, Sunergos, Hinterhof and Good Folks are the ones I frequent a lot. There's so many in my area of Louisville, KY. I think Sunergos might be my favorite.
No you are not the only one. I always try to avoid that fine grind size for filter coffee because for less dense coffee can work, but for more dense coffee you can face very slow flow and high chances of bypassing.
About grind size I think we have to also consider the version of comandante, I have MK3 and compare to mk4 I had completely différents settings. How about yours ? I always ask setting based on cupping setting.
So many pro tips here this is another gem of a video. Thanks Matteo.
Thanks Jawad! 🙏🏻
Such a great video Matteo! Very helpful, and covers almost every variable. After many struggles, this took me to a great result instantly!
Looking forward to your next brewing guides!
Thanks so much for you comment and feedback. I appreciate the fact you achieved a good result. Yes yes, more will come.
This video and comment section is just what I needed. Thanks!
OMG I tried this technique this morning and the coffee tasted DELICIOUS. Thank you so much for sharing ❤
I'm so glad that works for you! It's makes me happy ☺
Perfect video and perfect timing!
Thanks :)
Grandissimo Zio! ottimo materiale, spacca tutto
For Natural : I tend to go around 22-24 clicks / 89-90 temp / 3-4 pours depending on coffee
For Washed : I tend to go around 22-25 clicks / 93-94 temp / 4 pours.
Bloom longer for sweeter cup & bloom shorter for better acidity, blooming time is x3 of the amount of coffee grams.
Amzing method! Totally agree with you. Thanks so much for sharing and for the support 🙏
Thanks for sharing!
Great advise, thanks.
You are expanding I see✨
What do you mean with expanding? :)
Enjoyed the video. Thank you for sharing.
Thanks so much. I'm glad! 🙏
what setting to start with would you recommend for fellow ode with ssp burrs or 1zpresso ZP6? What Water profile?
@@vizzo7 we need this !
Zp6 if calibrated correctly should be 4.7
@@Sinisterg60why
@@Naomi-r1i I also need this answer. My ZP6 will arrive later today 😭🤩
@ 3,5-3,6 if you use fast filters
Hi Matteo, great video with very usefull information as always. I used to do a 4 or 5 pour method as you recommend but when i started buying very ligh roast washed coffees i had to change it because usually they drain too slow and contact time was absurdly long even if i grind very coarse where i get almost no flavour and a very dry sensation, now im doing 2 blooms of 1 minute each to let the coffee saturate properly and finish with a long third pour to the desired ratio, its working great with all kind of coffes and roast levels just adjusting bloom time and grind size. Btw i found with time that water chemistry is the most impactfull variable when you pass the beginner stage and 99% of your extractions are in reasonable parameters, it would be great if you want to consider sharing what you have learn about this through the years of experience as a coffee profesional, i know is a very dense and complicated topic so i will understand if it fells overwhelming to do a video about it
@@jokersoyyo how you change the water chemistry ? I wanna learn more about it!
Tried this recipe today with a light roast washed coffee and with the last pour the brew stalled. Flavour as ypu mention.
@@Belafonte84 when this is a problem cafec t90 filters should help, if you dont want to grind coarser because you are already coarse try to pour slower from a close distance, 5gr per second is fine if you can measure this with your scale
Do you find that you treat held in cherry "washed" different than you would fully washed coffee
Same for the origami s with wave filters or origami filters?
I would say better with Origami filters, to keep the conical shape
Will this be the same for the flat brewers? I usually grinder finer for flat brewers as they are faster in general than V60
If you are brewing washed or natural coffee, yes, it works. You might need to change some variables, like you say, grind size, but the principle is the same.
Wow man, youre just in time of dropping this video! I been working on an Orea V3 recipe with flat filter and Im really screwing my head I keep getting the vegetables flavors with Naturals
For the Orea V3 can work the same. Split the water to increase extraction. Usually vegetables flavour occurs when you have light roast. Also the quality of the water is important, but that is another big topic to discuss.
@@matteofromtheswamps yes this are light roast, I notice that washed would take the V3 high extraction very well in the cup
@@n6rcan if naturals are hard to extract, I suggest increasing pours like for the washed, as I explain in the video. Better split the pours rather than grind finer to avoid long contact time.
I used to have a method for these difficult coffee. I posted like 4 years ago on my IG, maybe I should get that method out and make a video here on RUclips.
@@matteofromtheswamps oh i see, grinding finer is more risky than having multiple pours. I get it! Coz I have control at the end of the pours by not agitating 🤙 cool man 😎
@@n6rcanyes, finer is riskier because high density coffee creates more resistance, if you have too much resistance then the water will by pass on the side of the paper. So coarser is always better. It’s good to split the pours but as you said, with lower agitation by controlling the flow rate from the kettle
Thanks for sharing your recipe Matteo. May I ask why grind finer for natural when it’s more soluble?
Actually is not about grinding finer the naturals, is about grinding coarser the washed. If you grind the washed/more dense coffee, you risk to have higher bypassing because if the water struggle to pass through the coffee bed, it prefer passing outside the paper.
@@matteofromtheswamps Thank you! You’ve solved a big problem of mine for long, which is which variable to push for more extraction.
@@Swagscrazy I'm very happy I could help you :)
Thank you Matteo for your video! Just 1 question.. if I scale down quantities (ex. 12g/200g) do I have to change anything? TX!!
I got the same question but! I dial in 200 to 12,5 as I primarily use origami but I bought a plastic v60 recently
When you scale down the coffee, in your case 12/200, I usually follow the same settings and see how it goes, but usually I grind one click finer, that’s because less coffee create less resistance. So I need to compensate the contact time with a finer grind size. And I split the water following the proportion
its 4:6 method isint ir?
Any idea what setting that would be on a fellow ode 2 (stock burrs)?
its 4:6 method
No, the 4:6 is actually different. Very good method though
Matteo I started the pursuit of making better coffee at home and your channel has been amazing. You're my favorite YT coffee channel.
It would be cool if we could send you coffee from our local roasters, and watch you rate them. Maybe a future video idea? 😊
Hi! Thank you so much for all the nice words and the support, I'm very happy to hear that.
Where are you based? I'm actually recently thinking about a different format to include here on my channel and that can be interesting
@@matteofromtheswamps I'm based in the US but I think we can ship internationally with no issues. I'm excited to see what changes you make!
@@Lockdown_502 If it works for you, I'd be very happy. I always like to try different coffee from different roasteries. Could you please tell the names of the roasteries? Thanks again
@@matteofromtheswamps Bean, Saffai, Sunergos, Hinterhof and Good Folks are the ones I frequent a lot. There's so many in my area of Louisville, KY. I think Sunergos might be my favorite.
I feel like I am the only one who uses 15 clicks (+-1 click)(comandante) for 300ml V60
No you are not the only one. I always try to avoid that fine grind size for filter coffee because for less dense coffee can work, but for more dense coffee you can face very slow flow and high chances of bypassing.
About grind size I think we have to also consider the version of comandante, I have MK3 and compare to mk4 I had completely différents settings. How about yours ? I always ask setting based on cupping setting.
Excuse me, how many feathers are used for cold coffee?