Saw the short for this, nice to see the longer form video with your deeper thoughts, too. Enjoying your experiments, knowledge seeking, and knowledge sharing; which sometimes requires doing things that might seem a little silly. Appreciated your thoughts about the oils. Keep it up!
Ohhh thank you so much for this comment haha. I think it is kind of silly sometimes but I ramble a lot in my head. I think it makes sense in my head but sometimes it doesn’t? Ahaha. . The oils one is interesting … I have a video where I stir from beginning to end and the brew is more orange. Like legit it’s not brown it’s just orange. Cause the oils change the colours, it’s a lot sweeter too but it’s got this hmm .. how do I put it … almost like deep friend too many time oil taste to it.
@@TALESCOFFEE Hey, silly and rambly is how we get through the depths of thoughts, totally valid. Hah, "deep friend too many times" flavor, I totally get what you mean. Emulsification is fascinating and probably learning more about it would help here, I need to dig into that more.
Glad, I thought people would hate my rambling tbh ahaha. I was watching Joe Rogan and he pauses and thinks out loud a lot and thought I’d try it out. Guess it works out! But there’s a lot that fires through my brain so it’s kinda nice to be able to speak it out. I think I’ll try to film more relative B Roll to match it tho!
Thanks for sharing your thoughts! As you were describing your theory, I was visualizing what happens to the grinds during cupping. Very similar, except less agitation. I’ve never cupped from transparent vessels, but now I want too. It would also be interesting to cup from something like a pulsar to see if with little agitation, the coffee at the top just under the crust has less body than what’s being filtered at the bottom.
Oh you’re very welcome!! Haha, I have played with the pulsar and something like tricolate. My biggest issue with them is the height at which we pour, so we end up dislodging fines … I might try to show that if I can find my beaker … not sure where I put it but if I find it it’ll be easier to show you guys!
Enjoying the experiments you share. I enjoy doing them as well and though what I do know has come from the Internet on coffee brewing, oftentimes understanding comes with doing. Is a fun process with much needed patience.
@@coffeecove7058 yeah it’s just sometimes I’m not inspired so I stop posting AHAHAHA. I think it’s fun testing things and just understanding the process a bit better.
Good work, I have abandoned a drawer full of alternatives to the Switch, if you can't get it right with that tool, it's on you as a workman. Love the Switch and great to see folks showing us just how cool it is 🙂
@@dubhd4r4 yes, maybe add a Moka if you like to torture yourself or just like that taste and accept the additional work, but Switch (Wave would too) has entirely won me over 🙂
I wonder if we can find a formula to reach the desired taste. something like (grind size) * (ratio) * (brewing time) - (mixing time) / (temp) = (bitterness) / (sweetness)
Excellent thought tbh, I think tho at the end of it it’s how the coffee reacts with the water. In theory right … the gases are the only way we receive feedback from the coffee. So the biggest factor probably is actually the release of gases. I think gases are the only thing the determines solubility actually. Bitterness and sweetness I think is determined by ratio .. ASSUMING a full extraction … you only need 8-10 parts water to fully extract via pourover. IMO at least. Next video should prove this!
Hey bro, my take on this is that pouring some water first keeps fines from sticking to the filter. Also, as you stirr you keep the grounds in suspension and once you open the drain valve there's no coffee bed at the bottom. So not the same filtering effect, more oils pass thru the filter.
I’m just testing, I think it’s better actually to do water first hmm. I’m keeping up the experiments. In fact I’m filming right now! More ideas coming!
@@mprz8188 yeah, i theorized it's because of top down brewing. It's because when you pop the bubbles with the stream the bitterness in the gases is released and absorbed by the water. With this, the grinds are pushed more gently since it's caught by the water so the gases can release without getting absorbed. There's an even better way though ahaha. I'm filming it rn, you'll see tomorrow or day after i guess :P
I have! That’s by Jonathan Gagne right? Hmm lemme see … I think someone “borrowed” the book and never returned it. Lemme go ping him then I can kind of compare/contrast
Saw the short for this, nice to see the longer form video with your deeper thoughts, too. Enjoying your experiments, knowledge seeking, and knowledge sharing; which sometimes requires doing things that might seem a little silly. Appreciated your thoughts about the oils. Keep it up!
Ohhh thank you so much for this comment haha. I think it is kind of silly sometimes but I ramble a lot in my head. I think it makes sense in my head but sometimes it doesn’t? Ahaha.
.
The oils one is interesting … I have a video where I stir from beginning to end and the brew is more orange. Like legit it’s not brown it’s just orange. Cause the oils change the colours, it’s a lot sweeter too but it’s got this hmm .. how do I put it … almost like deep friend too many time oil taste to it.
@@TALESCOFFEE Hey, silly and rambly is how we get through the depths of thoughts, totally valid.
Hah, "deep friend too many times" flavor, I totally get what you mean. Emulsification is fascinating and probably learning more about it would help here, I need to dig into that more.
Glad, I thought people would hate my rambling tbh ahaha. I was watching Joe Rogan and he pauses and thinks out loud a lot and thought I’d try it out. Guess it works out!
But there’s a lot that fires through my brain so it’s kinda nice to be able to speak it out. I think I’ll try to film more relative B Roll to match it tho!
Thanks for sharing your thoughts! As you were describing your theory, I was visualizing what happens to the grinds during cupping. Very similar, except less agitation. I’ve never cupped from transparent vessels, but now I want too. It would also be interesting to cup from something like a pulsar to see if with little agitation, the coffee at the top just under the crust has less body than what’s being filtered at the bottom.
Oh you’re very welcome!! Haha, I have played with the pulsar and something like tricolate. My biggest issue with them is the height at which we pour, so we end up dislodging fines … I might try to show that if I can find my beaker … not sure where I put it but if I find it it’ll be easier to show you guys!
Enjoying the experiments you share. I enjoy doing them as well and though what I do know has come from the Internet on coffee brewing, oftentimes understanding comes with doing. Is a fun process with much needed patience.
@@coffeecove7058 yeah it’s just sometimes I’m not inspired so I stop posting AHAHAHA. I think it’s fun testing things and just understanding the process a bit better.
Hope all is going well! Thanks for this interesting and thought provoking vid!
Haha thanks! I’m alive, that’s about it 😅 glad it’s thought provoking tho!
Good work, I have abandoned a drawer full of alternatives to the Switch, if you can't get it right with that tool, it's on you as a workman. Love the Switch and great to see folks showing us just how cool it is 🙂
A Switch and Wave are all you need IMO
@@dubhd4r4 yes, maybe add a Moka if you like to torture yourself or just like that taste and accept the additional work, but Switch (Wave would too) has entirely won me over 🙂
Yeah I love it too, it’s like v60 with more options
I agree the wave .. well I like April a bit more haha
I think the siphon is interesting. It’s annoying af but it’s probably the best potentially.
I wonder if we can find a formula to reach the desired taste. something like (grind size) * (ratio) * (brewing time) - (mixing time) / (temp) = (bitterness) / (sweetness)
I wonder too but I guess the problem is there are sooo much more variables in this equation...
Too many I think haha, every bean is different
Excellent thought tbh, I think tho at the end of it it’s how the coffee reacts with the water. In theory right … the gases are the only way we receive feedback from the coffee. So the biggest factor probably is actually the release of gases.
I think gases are the only thing the determines solubility actually. Bitterness and sweetness I think is determined by ratio .. ASSUMING a full extraction … you only need 8-10 parts water to fully extract via pourover. IMO at least. Next video should prove this!
Hey bro, my take on this is that pouring some water first keeps fines from sticking to the filter. Also, as you stirr you keep the grounds in suspension and once you open the drain valve there's no coffee bed at the bottom. So not the same filtering effect, more oils pass thru the filter.
I’m just testing, I think it’s better actually to do water first hmm. I’m keeping up the experiments. In fact I’m filming right now! More ideas coming!
@TALESCOFFEE I'm getting fantastic results with this technique. No bitters at all and lots of sweetness, texture.
@@mprz8188 yeah, i theorized it's because of top down brewing. It's because when you pop the bubbles with the stream the bitterness in the gases is released and absorbed by the water. With this, the grinds are pushed more gently since it's caught by the water so the gases can release without getting absorbed. There's an even better way though ahaha. I'm filming it rn, you'll see tomorrow or day after i guess :P
Nice to see you again
Thanks! Good to be back!
A lot of variables 😎
Yeah many more then expected
Have you read the book "the physics of filter coffee"? It would be interesting to connect your experiments with the content of the book :)
I have! That’s by Jonathan Gagne right? Hmm lemme see … I think someone “borrowed” the book and never returned it. Lemme go ping him then I can kind of compare/contrast
👍👍