when listening to an American company in America, just deal with our system. That is what calculators are for or just google it! That is what I do when I listen to Canadians and Europeans.
It would be interesting to see you compensate for the extraction changes from the temperature differences between the brews with grind size or pouring agitation to even the brews out in that regard. Thanks for the video! 😀
@@RedRoosterCoffee 🙌🏻 it narrows the difference considerably in my opinion from the like of the test carried out in the video, almost to the point that very cold is the only one I detect a less desireable fall off. I don’t find straight off the boil negative at all, and telling the difference in a few degrees is super hard! 😎
I've had a Brazen and now a Aiden brewer. I can absolutely assure you that a degree or two F in either direction changes the taste in the cup. If you care about getting the best out of your beans definitely get a brewer that allows setting brew temp.
I use an ode 1 with gen 2 burrs at almost 7…2 seems really fine but I know the stock burrs were pretty bad and weren’t able to grind very fine on the ode 1. I highly recommend the gen 2 burrs for $80 it’s a huge improvement.
Excellent video, good analysis and kind of what youd expect but nice to have the experience and evidence all side by side. I brew 200 consistently atm and am experimenting with varying grind size. Finding that coffee age from roast can make a big difference and that it can be too fresh/soon after roasting.
Thank you for the video-great experiment! I wonder how the results would change if you dialed in the coffee specifically for each temperature to see the best it can offer at each level. Keeping the same ratio and grind size for all temperatures might not reveal each one’s full potential. Also, a blind test with all final brews at the same temperature could help remove any biases. In my experience this can easily be achieved by pouring the hotter ones back and forth between a cup and decanter to cool them down evenly. Thanks again for sharing!
Excellent video showcasing the importance of water temperature. I brew with a stove gooseneck and use a digital temp probe to ensure water temp is bang on 93c with my preferred lighter roasts. Might have been an idea to refract the three brews which would have shown the variance in extraction yields
Great video! I was not paying attention to the water temperature, i think i am usually using boiling temperature (100c) and having the same results you mentioned, after this i will tray to use the recomendend temperature (93c according to Google). Sorry for all the comments about ounces/grams, farenheit/celsius, it must be very frustrating.
Before you follow this advice: coffee sites covering recipes and tests commonly use water that has total dissolved solids (TDS) of 60-700 ppm (parts per million). That seems to be the best range for brewing. If your water is harder or softer, you will need to adjust your brewing water temperature. Hard water, for instance, causes a magnified extraction, so if you use it at a near boil, you will get a very, very bitter brew. My TDS is 181 so I cannot brew above 76.7C / 170f even with a light roast coffee. If I use, say, 90.5C / 195f, the result is undrinkable.
They've been discontinued! You're welcome to check with them and see if they plan on bringing them back. These are similar! (Sorry for the long link, lol!) www.kruveinc.com/products/propel-double-walled-espresso-glasses-with-thin-rim?variant=31391595659363¤cy=USD&tw_source=google&tw_adid=&tw_campaign=21789351586&gad_source=1&gbraid=0AAAAADKrtJ5QwtctbpdcnTlMluU_QgSUH&gclid=EAIaIQobChMIt8alsL38iAMVqUp_AB1shQzaEAQYDSABEgIimPD_BwE
The grind setting indicated on the lid of the grinder suggests using a range of 2 to 5 for pour-overs. For the V60, we recommend a setting of 2 due to its larger hole, which promotes a faster flow rate. While this may seem a bit fine, it is intentional to accommodate heavier pours, ensuring smooth extraction. However, if the brew results in a slow flow or an overly bitter or dry taste, adjusting to a coarser grind can improve the flavor profile and better suit personal preferences! 😊
Great question! We believe it’s beneficial to pre-heat your pour-over device. Ceramic and plastic devices can take longer to heat up than glass or steel, leading to temperature fluctuations that can negatively affect taste (bitter, sour, etc.). The same goes for pouring your brew into a cold mug. Even with quicker-heating materials, it’s wise to run hot water through the device before brewing to better match the brewing temperature-something that’s often done when pre-wetting the filter. Ultimately, it’s about personal preference; some may not notice a difference. However, pre-heating is an easy step to enhance your brew!
Thanks so much for watching! No warming plates were used for the coffee in this video - though you may be referring to the Fellow EKG Kettle! The kettle has an electric base (plug in) that heats and maintains the temperature of the water throughout your brew. Please let me know if you were referring to something else in the video, happy to help clarify! :)
@@RedRoosterCoffee what was the white piece of equipment that you spun the dial and it gave you the temperature that you needed when you were putting the mocha pot on top?
@@Brockthedog315 That is the base for the EKG Kettle, the dial allows you to select the temperature you want and the kettle will maintain that temp. (No mocha pots used in this particular video! Just V60's and glass decanters. :)
And if you want to reach an American audience, use ounces and Fahrenheit… Or if you want BOTH 😮 use metric and American… To suggest that you NEVER use ounces or degrees F is, well, a bit snobbish. She used both. Perfect… 😊
We're glad to hear you found the presentation excellent, thanks for watching! If you're referring to when Grace was explaining how X grams of coffee makes X amount of ounces - a simple way to determine the amount of coffee needed for your brew is to double the volume of the liquid yield. For example, if you're making an 8-ounce cup, use 16grams of coffee, (8 x 2 = 16grams.) Not everyone is familiar with this process or could be in the early stages of their coffee journey. We aim to make our videos both educational and easy to follow for all coffee lovers, regardless of where they are in their journey. Happy brewing! :)
If you are deffending your decision of mixing different system than show it also for temperature. For me if you are targeting global audience you need to use both on screen.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Excellent video. Thank you
We appreciate you watching! We had fun making this one. :)
@RedRoosterCoffee ❤️
:D Single pour and stirring with a chopstick, what TALES COFFEE does, is the best.
Fahrenheit and ounces, for us who communicate in metric its hard to watch this.
Thanks so much for watching. This is insightful feedback! We'll work on better incorporating the metric system for future videos. :)
when listening to an American company in America, just deal with our system. That is what calculators are for or just google it! That is what I do when I listen to Canadians and Europeans.
Quit complaining. You should see my toolbox.
:3 Single pour and stirring with a chopstick, what TALES COFFEE does, is the best.
Hi, it would be a great help if you included metric in your video. But no worries, I can google the conversions just fine.
Great suggestion!
:3 Single pour and stirring with a chopstick, what TALES COFFEE does, is the best.
It’s time for the US to move into the 21st century 😁.
It would be interesting to see you compensate for the extraction changes from the temperature differences between the brews with grind size or pouring agitation to even the brews out in that regard. Thanks for the video! 😀
Excellent idea! Thanks so much for watching! :)
@@RedRoosterCoffee 🙌🏻 it narrows the difference considerably in my opinion from the like of the test carried out in the video, almost to the point that very cold is the only one I detect a less desireable fall off. I don’t find straight off the boil negative at all, and telling the difference in a few degrees is super hard! 😎
I always do 195 and I love it but tomorrow I will try 200 and see if I notice some differences.great video
Awesome! Let us know what you think! Thanks for watching!
did you notice any difference?
@@shashank6393 I find the temp changes are tasted by affecting the extraction rather than the temp change itself isolated. (y)
I've had a Brazen and now a Aiden brewer. I can absolutely assure you that a degree or two F in either direction changes the taste in the cup. If you care about getting the best out of your beans definitely get a brewer that allows setting brew temp.
Totally agree! Temperature is key to a great cup! Thanks so much for watching!
I use an ode 1 with gen 2 burrs at almost 7…2 seems really fine but I know the stock burrs were pretty bad and weren’t able to grind very fine on the ode 1.
I highly recommend the gen 2 burrs for $80 it’s a huge improvement.
Thanks so much for the tip! :)
7?? That’s so coarse! Even on gen 2 burrs 7 is very coarse.
Single pour and stirring with a chopstick, what TALES COFFEE does, is the best.
Excellent video, good analysis and kind of what youd expect but nice to have the experience and evidence all side by side.
I brew 200 consistently atm and am experimenting with varying grind size. Finding that coffee age from roast can make a big difference and that it can be too fresh/soon after roasting.
Well said!
Thank you for the video-great experiment! I wonder how the results would change if you dialed in the coffee specifically for each temperature to see the best it can offer at each level. Keeping the same ratio and grind size for all temperatures might not reveal each one’s full potential. Also, a blind test with all final brews at the same temperature could help remove any biases. In my experience this can easily be achieved by pouring the hotter ones back and forth between a cup and decanter to cool them down evenly. Thanks again for sharing!
We love these ideas! Thanks so much for watching, and for sharing your feedback. We appreciate you! :)
Excellent video showcasing the importance of water temperature. I brew with a stove gooseneck and use a digital temp probe to ensure water temp is bang on 93c with my preferred lighter roasts. Might have been an idea to refract the three brews which would have shown the variance in extraction yields
Thanks so much for the suggestion! We appreciate you watching! :)
Great video! I was not paying attention to the water temperature, i think i am usually using boiling temperature (100c) and having the same results you mentioned, after this i will tray to use the recomendend temperature (93c according to Google). Sorry for all the comments about ounces/grams, farenheit/celsius, it must be very frustrating.
We appreciate your kind words, thank you so much for watching! Glad you enjoyed the video! :)
Great video. Thanks!
You're very welcome! Thanks for watching! :)
Really cool video, fun and informative, nicely done
Thanks so much for watching! :)
Before you follow this advice: coffee sites covering recipes and tests commonly use water that has total dissolved solids (TDS) of 60-700 ppm (parts per million). That seems to be the best range for brewing. If your water is harder or softer, you will need to adjust your brewing water temperature.
Hard water, for instance, causes a magnified extraction, so if you use it at a near boil, you will get a very, very bitter brew.
My TDS is 181 so I cannot brew above 76.7C / 170f even with a light roast coffee. If I use, say, 90.5C / 195f, the result is undrinkable.
Hopefully we'll get different ratios and also different grind sizes
There will be! The purpose of this video was to highlight different temperatures across same ratio/same coffee! :)
Really interesting - at first thought this was about roasting end temperatures, but enjoyed the video nonetheless!
Thanks so much for watching! We appreciate you. :)
What cups are those? Love them
They're from "Not Neutral" (I think they may be discontinued -, but they have many options!)
pardon me, but what is that glassware? looks so awesome!
They're from Not Neutral! :)
@@RedRoosterCoffee thanks so much!
@@RedRoosterCoffee I'm looking on their website and I don't see those cups 😥
They've been discontinued! You're welcome to check with them and see if they plan on bringing them back. These are similar! (Sorry for the long link, lol!)
www.kruveinc.com/products/propel-double-walled-espresso-glasses-with-thin-rim?variant=31391595659363¤cy=USD&tw_source=google&tw_adid=&tw_campaign=21789351586&gad_source=1&gbraid=0AAAAADKrtJ5QwtctbpdcnTlMluU_QgSUH&gclid=EAIaIQobChMIt8alsL38iAMVqUp_AB1shQzaEAQYDSABEgIimPD_BwE
@@RedRoosterCoffee these have been on my radar. Was hoping for a cheaper alternative 😆. Thanks so much for the info!
Nice video.. just hated the Fahrenheit scale 😅
Thanks so much for watching! We appreciate your time and feedback. :)
Is that an Ode Gen 1 grinder? Setting 2 on an Ode Gen 2 is quite fine for a V60 :)
The grind setting indicated on the lid of the grinder suggests using a range of 2 to 5 for pour-overs. For the V60, we recommend a setting of 2 due to its larger hole, which promotes a faster flow rate. While this may seem a bit fine, it is intentional to accommodate heavier pours, ensuring smooth extraction. However, if the brew results in a slow flow or an overly bitter or dry taste, adjusting to a coarser grind can improve the flavor profile and better suit personal preferences! 😊
@@RedRoosterCoffee exactly, so you’re using a Fellow Ode Gen 1 as mentioned in my message. On the Ode Gen 2, the lid says 4-8 for pour over.
Ah, Yep! It’s the Gen 1 🙂
Nice video. Thank you! “If hot had a smell”😂
LOL! Thanks for watching friend! :)
Online, you'll see a lot of people talk about preheating ceramic and glass pour overs. Do you think that practically affects the taste and extraction?
Great question! We believe it’s beneficial to pre-heat your pour-over device. Ceramic and plastic devices can take longer to heat up than glass or steel, leading to temperature fluctuations that can negatively affect taste (bitter, sour, etc.). The same goes for pouring your brew into a cold mug. Even with quicker-heating materials, it’s wise to run hot water through the device before brewing to better match the brewing temperature-something that’s often done when pre-wetting the filter.
Ultimately, it’s about personal preference; some may not notice a difference. However, pre-heating is an easy step to enhance your brew!
Plastic takes longer than ceramic?!
@CharlesPDog Ceramic and plastic brewing devices take longer to heat up than glass or steel.
@@RedRoosterCoffee It certainly doesn’t, experts say hot tap water is fine for plastic and ceramic requires boiling water!
@@CharlesPDog who are your experts?
What is the plate you are warming up your coffee with?
Thanks so much for watching! No warming plates were used for the coffee in this video - though you may be referring to the Fellow EKG Kettle! The kettle has an electric base (plug in) that heats and maintains the temperature of the water throughout your brew. Please let me know if you were referring to something else in the video, happy to help clarify! :)
@@RedRoosterCoffee what was the white piece of equipment that you spun the dial and it gave you the temperature that you needed when you were putting the mocha pot on top?
@@Brockthedog315 That is the base for the EKG Kettle, the dial allows you to select the temperature you want and the kettle will maintain that temp. (No mocha pots used in this particular video! Just V60's and glass decanters. :)
@@RedRoosterCoffee thanks. Got my wires crossed with all the great coffee vids I have been watching. Peace.
Preheating the vessel, setting the filter in place, and lower loss of brewed coffee to the filter: those are better reasons to rinse.
Those are also excellent reasons! Thanks for watching!
Video seems amazing! But if you want to reach international audience, I would advise you to never use ounces nor Farenheit
Thanks so much for watching. This is insightful feedback! We'll work on better incorporating the metric system for future videos. :)
And if you want to reach an American audience, use ounces and Fahrenheit… Or if you want BOTH 😮 use metric and American… To suggest that you NEVER use ounces or degrees F is, well, a bit snobbish. She used both. Perfect… 😊
Try a low temp bloom and compare with a optimal temp bloom 😉
Will do! :)
@@RedRoosterCoffee Niiice 👍🏼
One obvious issue: why are you mixing ounces and grams? That detracts from your otherwise excellent presentation.
We're glad to hear you found the presentation excellent, thanks for watching! If you're referring to when Grace was explaining how X grams of coffee makes X amount of ounces - a simple way to determine the amount of coffee needed for your brew is to double the volume of the liquid yield. For example, if you're making an 8-ounce cup, use 16grams of coffee, (8 x 2 = 16grams.) Not everyone is familiar with this process or could be in the early stages of their coffee journey. We aim to make our videos both educational and easy to follow for all coffee lovers, regardless of where they are in their journey. Happy brewing! :)
If you are deffending your decision of mixing different system than show it also for temperature. For me if you are targeting global audience you need to use both on screen.
@@RedRoosterCoffee I just always go with a 1 to 16 ratio of coffee to water. Would that equal out the same as your method?
1:16 would be 20gr in, 320 out (11.3 ounces), they are doing something like 1:14 (20gr in , 280gr out, which is 10ounces)
@@ai5506 too weak then according to the European Coffee standards.