Experimenting with Pouring Times | Coffee with April

This week, we’re exploring the impact of extending the time between pours when brewing filter coffee.
Grind size and brew ratio are not the only ways to manipulate the strength and intensity of brewed coffee. If you have already pre-ground your doses, experimenting with different pouring times can help you modify your cup structures without having to tear everything up and start over again.
In this video, we brew an identical recipe but modify the time between the first and second pours.
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Produced by April Media - 2023

[@Chiffonkek]

Thanks Patrik for the quick experiment! Hope you can find a fine-tuned version of all the experiments into your 2023 WBC routine!

[@chasegerow13]

I typically wait 45 seconds .. strict to the pour structure otherwise I stall brews .. I’ve also recently started brewing 15g brews to 260g @95c

[@inuyashaspet]

I've noticed that when I delay my second pour, the overall coffee bed surface looks a lot muddier, and the flavor is more bitter. I wonder if this is due to overextraction, or the fines that are normally stuck to the wall get into the brew (I also noticed you pouring onto the walls to wash down all the bits stuck to the wall. This also makes my brews more bitter).

[@SebGrigor]

I've also noticed that pouring onto the walls creates a more bitter brew, but I was able to fix that by lowering the water temperature a bit (I've had nice results even with 88 degrees Celsius).

[@coffeewithapril]

Seems to be due to grind quality. What grinder are you using?

[@dan138zig]

What's your grinder?

[@inuyashaspet]

@@coffeewithapril The commandante at 25 clicks

[@petermaris9697]

You said more strength in the last cup. That's basically due to all the water going through and the new water ending up in a lower height on top of your coffee. So less possible bypass and more water / coffee contact or not?

[@guerriero21]

thanks pat.. new information at experiment.. 😀😀😀

[@dowhatIdo]

"Blooming is not a thing, it just for visual"
"Coffee bed result at the end is not decide how coffee taste"
These should be on every brewers mind. Lots of us think that visual make the coffee taste good ;D

[@Pawel-D]

What were the actual TDS/EY values? Sorry, I'm not sure if I understood what happened there.

[@alephsk8739]

You will have, roughly, an increase of 0.02 TDS the more you wait, no big difference between the first and second cup (40s and 50s) but a significant diff between 1st and 4th

[@vizzo7]

how many clcks on the c40 would you sugest for this experiment with a hario v60? what water ppm? I assume you make 13g to 200 g of water

[@ShayneScherer]

Wait so what are the different pour times