I'm privileged to work in the same building as Joe Bean Roasters and LOVE the attention to detail that they put in to every cup! Staggeringly good coffee, every time. And they'll take the time to explain things at the level of detail in this video to anyone who asks any time. Really cool group of people.
And look good af. Wish the wannabe hispters were as patient as him to learn more than looking awfully empty and smelling bad. He seems to be quite fine and respect the coffee as the customers. A good barista.
3:12-3:42, first pour to second pour, exactly 30 seconds like he says. This answered a big question for me. I was not waiting long enough, and the taste was extremely under-extracted. You can also smell the difference after about 20 seconds, you smell the sweetness and richness of the grounds so you know it's time to pour. Great vid, thanks Joe! You talk about/do it like it's second nature. Really appreciate this expertise. Edit: Thanks Whole Latte Love, too!
The art of pour over coffee by Joe Bean coffee roaster is really amazing. I really like the way they've done it over time and all the specifications are educative as well.
I dig this post. I work at Southside Espresso in the Midtown area of Houston. We do slow bars such as this sometimes. I love that he talked about his methods being done with a great deal of finess. Chefs make incredible dishes weighing every ingredient they use and making sure temperatures are accurate. They do this so that they can write a recipe and repeat thier results exactly and consistently. Scientists make sure that all the variables that could be kept fixed are fixed so that they could replicate thier results consistently. Perhaps our friend here sounded a bit pretentious to some people be he is trying to get a great point across. In society we leave good bread to the bakers and good tech support to technicians. Why not leave good coffee to baristas? He is trying to get the message out that the coffee takes THAT MUCH MORE EFFORT to get you THAT MUCH MORE FLAVOR. Also, visit local coffee shops. They don't make much money but they know their stuff and they love what they do. At least I know i do.
Billay649 Thanks for your comments. We agree with finding a good local shop. Makes all the difference to have beverages made by a pro that is truly passionate. Of course we're all about giving folks the ability to make exceptional coffee at home. Finding a good local shop can be a challenge - forget about the chains. Some will mistake a good barista's passion as pretentiousness.
Great explanation of his method. I've ran the gamut of counter-top coffee machines and French press experimentation and finally arrived at hand-drip about a year ago. The level of control is absolutely greater which gives you the ability to adjust and find those nuanced flavors in your coffee. But hey, whatever floats your boat.
Whole Latte Love--thanks for this video. I have been using pour over method for years. I somehow got a plastic travel size that I carried with me everywhere along with filters. I prefer a bad cup of pour over than a bad cup from a dirty coffee maker. I have read how to do this before: use filtered water, keep the water from boiling, wet the filter, measure the coffee, wet the coffee, and pour slowly and evenly. This gentleman has elevated this to an art. I will save and refer to it. Thanks!
Using a Chemex is just such a beautiful experience. The design to it and the process is just pure art. It makes preparing coffee so much fun, and after experimenting with many different methods of making coffee, I just don't find the same exact taste anywhere else. Pour over style is definitely the process that kept pulling me back after trying other methods, and I have made it my #1 favorite type of coffee ever since.
Thanks for going over this stuff. I'm slowly becoming a real coffee lover. Once you taste freshly ground, correctly brewed coffee it's so hard to go back. People that insist on loading it with flavoring haven't had it prepared properly. Great video.
Awesome video and explanation of process. Some people just have a deep and intimate connection with coffee, from the time it starts to grow to the very end of the little bean's life within the cup.
When this was uploaded this may have been seen as over fussy, now seven years later this is the norm. Some people are even more fussy! You guys were ahead of the game. I expect you've continued learning and still are!
After drinking drip coffee for 50 years. It IS a joy at every sip now that I have seen the light of pour over coffee. Doing it in my semi truck now every day. Electric kettle and stainless steel filter. Such Joy.
@@KenSaylor Know this is random, but makes me smile to hear that somewhere, a trucker is making pour overs. Props to you. Check out the Handpresso if you're ever interested in espresso, heard they have an auto version too.
Now this is a guy who knows how to make coffee the proper way. STEP by STEP with high concentration, precision and consistency with each drop, like a systems analyst. Great job!
I'm actually doing something similar at home each morning with the manual method of 3 1/2 scoops of medium roast, then put boiling water into the filter every 30 seconds for about 10 seconds in the center of the plume. It's always very good for the most part and takes about 10 minutes for a 12 oz cup. I just use water I buy from Wall Mart and it's good enough.
To everyone who think this is a hipster trend, think about craft beer. You have pilsner, brown ale, red ale, stout, cream ale, lagger etc. So many different flavors and no one tells you you're a hipster for not liking Budweiser or Coors light, so why can't it be the same with coffee. People already drink lattes, flat whites, and cappuccinos so why can't people get pour overs?
stereotyping can give people a sense of feeling smart if they are not really... anyway,I have been doing pour overs for years at home- but not as good or so thought out as this guy... Great job!
Chris Garner people that drank craft beers where called hipster for a good period of time before craft beers became mainstream. Craft beers have only very recently been considered non hipster, a good amount of my friends still consider craft beer to be a hipster trend
I am about as far away from a hipster as they come and I have been doing pour overs and french press for years. A french press was how I survived in Afghanistan considering having to move a lot while in theater. I would make coffee while we were out on a combat patrol obviously only under certain conditions and with proper security set up with an outer perimeter. We would drink chai with the Afghans while making coffee our Maxpros had 110v outlets to heat up water which was all I needed.
The gratuitous name-calling is becoming a tad tiresome and a massive cop-out. Thanks to these discerning individuals, be it artisan brewers, roasters or shop-owners (yeah, I like to hyphenate every-thing!) all of us are benefitting. Peace
My first Pour Over was at Thinking Cup on Newbury in Boston (recommended by a new friend), earlier this week. I chose an Ecuadorian bean. I'd say the process took less than 5 mins, though I didn't time it. I was intrigued by the method as I'd never heard of it but was interested. Now, watching this video has explained every question I had concerning the method. Well done! I really drink tea more than coffee but I am going to purchase the items required to brew pour overs so I can enjoy a cup every so often. A great conversation while entertaining guests is another reason why I love the method! Another Boston hot spot for pour overs is Barismo...checking it out next time I'm in bean town.
Eric Ortiz Hi Eric, Thanks for the tips on Pour Over spots in Boston. Glad we could answer your questions regarding the process. Working with fresh roasted, fresh ground coffee...especially some of the single origins has opened up a whole new world of flavor in the coffee world.
I have always been intrigued by different coffee making techniques and styles. I started off on an auto drip, then got my first French press a couple years ago. Love the flavor and boldness from the French press. Decided to try a pourover with espresso roast and now that is all I get when I go out for coffee. It is definitely much more balanced, and flavorful than a coffee machine.
That was amazing! You go by the numbers and the numbers never never lie. Precision and attention to detail is a Lost Art form these days... you got it spot on😃... thanks for posting this and all the best!
OMG Keep the dome moist and even and the bed level... Could this be the revelation I've been waiting for?? I'll let you know!! Thank you for the fabulous post, and to Cafe ad astra for directing me here!!
I would love to know what this guy could ever do to make you mad. Like, he's so sweet and humble. To anyone who ever picked a fight with this guy? Guess what, you were wrong ☺️
wow...you guys really think he's a hipster? This man owns and runs a coffee shop. He clearly wants to give each customer only the very best. Pour over coffee is widely known to be the best form of coffee. I am not a hipster at all, and I make all of my coffee for guests with pour over, and I had guests that usually add cream to coffee drink it black instead- raving about how flavorful it is. Does Folgers auto drip have it's time and place? Sure, I use it on Sunday mornings when I'm in a rush, and it is delicious to me, but nothing beats the relaxing process of pouring coffee over grounds and watching that almond brown froth bubble up into your senses. Handmade gives a fine touch of love that so much in this world lacks.
It truly is ridiculous. Your clothing reminded me of how my brother dresses, and he is always the life of the party and a wonderfully caring individual. Just keep being you, and you will find success.
James N, even if a good drip is equivalent to a good pour over, pour overs still have their place. You can offer a larger variety of coffees, decaf. Small batch is also easier to control variables. That's the whole point of this video. Also, you can get a pour over system for less than $15 on amazon that stores easily. Add a teakettle for $30, and you're still at a fraction of the cost of a bloated Moccamaster. Pour over has its place.
Thank you for the video. My hubby and I love coffee. We have never had one made like this but are intrigued by the flavor difference the precise measurements would have on a cup. We will have to give this a try.
+Whole Latte Love tried it with a stir today and the under extraction from my bad pour is gone! I guess it's one good way to keep the consistency. thanks again for this tips!!
Great video! I love coffee as a nice drink to have on weekday mornings or before I head to work ( graveyard shift ) I want more out of my coffee so pour-coffee is the next step for me. And this video was super helpful with the process! Thank you!
maria I There are baristas who have a passion for what they do and for others it's just a job. Usually easy to pick out the former. Some clues we use: The good ones can steam milk well. Pouring some art with it is a good indication. If pouring art, they've probably worked to produce a good shot to pour into. If they can pull good shots, then they have a true understanding of coffee and can translate their knowledge to other brewing methods.
This is a really interesting video. As I watched his pour, I didn't understand exactly what was happening - the coffee bed had a mound shape and I'm not sure how/when that occurred. Plus, there seemed to be more bloom than I expected. I'm sure the coffee tasted great, otherwise he wouldn't have as many customers as he does. But I'd love to see more detail about this recipe.
The many negative comments here are interesting ... apparently the Zen of simple things done well and attentively is a quickly dying art in our fast paced instant gratification world. Too bad .... god is in the details.
Glenn Kellogg So true Glenn! This technique requires some time and effort but the reward is worth it. It's rather like wine out of a box vs. being served by a knowledgeable sommelier.
Glenn Kellogg I appreciate a good cup of coffee. I find the art of making coffee especially the pour over to be very relaxing. This baby boomer appreciates the hipsters and what they are doing with coffee and beer brewing. It’s the little things that makes life a little better.
When it comes to coffee, the details make all the difference. People often don't think they do, but the more time you take learning and improving it becomes clear that really is the case. It's worth taking the time to improve your quality of life. I never even knew what I was missing until I delved deeper into it
This was a really good pour-over tutorial. It answered a lot of questions I've had since I've started doing pour-over at home with a Kalita Wave. I've read that a good, standard ratio is 25 grams of fresh ground to 350 grams of water. Does that sound about right?
+Alex Orr Hi Alex, Glad you found the video useful! As for a standard ratio... Well ask 10 people get 10 different answers I suppose. Our basic starting point is usually 21g coffee 340g water. There's no right answer to this. A lot depends on personal preference and of course the coffee, grind and brew temp, etc. Here's a link to a basic pour over video using those measurements we posted last week: ruclips.net/video/MrNQ7_FRPuU/видео.html
I invested in a Hario V60 like the one in the video. What I love is that it is small and doesn't take up much space (dorm room kitchen man) and that it makes a an almost sweet coffee (as someone who likes sweet coffee with milk, I just add a bit of milk). If you are considering buying a pour over thingy, I recommend the buying the gooseneck kettle 100% because using my standard electric kettle to pour is hell. And also, think about time. While it is worth it, it does take some time.
Clear from California Hi Clear, Thanks for your comment. As you mention, gooseneck kettle makes things easier. This Bonavita is one of the most popular for home and coffee shop use: ruclips.net/video/Q8icK6oLSFM/видео.html Learn More: www.wholelattelove.com/products/bonavita-variable-temperature-1-7-liter-digital-gooseneck-kettle
I am new to the art of pour over coffee, but found the detail in your process very helpful. When it's right, coffee can be the most satisfying beverage. You appear to have it sorted, sir.
A lot of people saying hipster. Hipster is being different for th sake of being different. Properly brewed coffee is amazing. I prefer Aeropress though
Lance Lindle Lee That isn't hipster.... Punk was more about being different for the sake of it and rebellion. Hipster is more like faux-retro and pretending to be a lumberjack.
Dude, it's just a person who understands how to make a good cup of coffee...that's it. Why is it bad to enjoy something you like with better quality? That's like saying It's just trendy to go to a restaurant for a steak... I'm going to eat an Encore Microwave Salisbury Steak instead because there's nothing special about steak to warrant this level of obsession....it's just a lifestyle choice people can make.
Totally missing my point...hipster or not, why do you think its a bad thing to enjoy something with better quality. "There's nothing special about coffee to warrant this obsession" your quote...well my question is why accept mediocrity with the things in life you enjoy?
@@newlin83 is simplicity enough for you? I'd rather not drop hundreds or thousands of dollars on a high end coffee machine when I can achieve better results with a kettle a coffee grinder and a paper filter...
The three big methods of extraction have their own interest: pouring, pressure and infusion. There is a lot of ways of making coffee. See turkish or cuban coffee for example. These two are with foam. The paper filter doesn't give you that foam nore the "oil" of the coffee. It's a matter of taste. Some people want a clean coffee. My best methods for now are the cow-boy coffee and the french press with foam. For the cow-boy coffee, just drop the coffee powder at the surface of the hot water and do not mix; juste move de mug a little. And for the french press, first put some water on the coffee powder, wait for the gaz to escape, then put the rest of water. Before you press, take out the foam with a spoon and put it in your cup. Turkish coffee is really good also, with a generous foam.
Whole Latte Love Yep! When i saw this "bushcraft guy" making his coffee like that, it was like a revelation. I had tried lots of methods, but i had never tried that one! So i did it, and what a surprise! So simple ant still so good! Here is the short video, and thank you very much for your sharing too! Cheers! ruclips.net/video/ohcEgWvWRhU/видео.html
Very pleasant and informative video. I've watched people do this but usually not right in front of me and it was great to know the "why" of things. I have been French pressing just because I don't want the waste, but since I compost now I am definitely going to try this now that I know how. Thank you
RubbinRobbin Too bad they don't end up in the coffee though. Turkish coffee, which is very finely ground to the consistency of flour like powder, keeps those oils in the coffee which is actually good for your heart. But it's not drip or pour over either so the different method of making the coffee is what is beneficial along with that foam or crema as they call it. When I saw that foam in that cone filter, I wanted to drink that! LoL! ^_^ ...or rather, sip it as it should be. :)
GuyFox A good coffee freshly roasted and grinded will do. If you buy them, check the date they were packed. Most pregrinded and roasted coffee won't have much foam. Personally not a fan of overly fresh coffee. The gas end up changing the taste a bit no matter how good the coffee is. I prefer 2 days at least for some adaptability. Too old or too fresh isn't so good to me.
Philip Himmelstein There isn't an ideal ratio. It all depends on the flavor you are looking for, and how much flavor density your coffee has. But I agree, 16/1 is usually very good.
I have scales on the bench, then a beaker, the dripper and coffee all sitting directly on the scales. Some shops use a drip holder and only weigh the dripped amount of coffee. I weigh the water I'm adding to the brewing system.
ch282 My shop will open next month, but if you check it out on facebook you can see what I mean. (One of the photos has the drippers on the right side) Hoccino Coffees m.facebook.com/hoccino/
I heart Joe Bean. I just drank your Wooly Mammoth beans made with an areo press. That plus some whole milk was an unbelievable flavor compared to beans I've bought at other cafes.
Hi LK, Thanks for the comment. Here's our typical recipe: Coffee Weight: 21g Water Weight: 340g (approx 12oz) Brew Time: 2:40 - 3:00 Grind Size: Normal drip Water Temp: 202F
Thank you for the tips it's very helpful. We use the hand drip system a lot to make our coffee. I noticed you used a paper filter. I personally found some of the oils and flavor was removed by the filter. Have you used the metal fine mesh filters? Although messier, I think you can get a little more flavor in a cup. The hand drip method allows one to slow down a bit "stop and smell the coffee."
the guy makes coffee with his heart. man he has a future ... keep this up. you ll make a name out of yourself oneday . trust in god. do good to others . love to visit your shop and have your coffee oneday. cheers
This work is actually categorized as a repetitive task--the fewer deviations from optimal performance of the steps, and the measurement thereof, the better. This job will be automated out of existence soon. You will be paying for "human creativity" which is redundant...and "atmosphere," which will be starbucked. Back to the future.
Lot of negative comments in this thread. Gotta love all the people who, with zero experience, just have to chime in with their enlightened commentary. I guess some people live their lives with low expectations never thinking there might be a better way. Suppose that's why there's Crapswell House coffee.
I owned and ran a coffee shop for 2 years. Bottom line is customers didn't care about the coffee. Glad to see this place still running and being successful in 2019. Support the coffee shops who love the product they are selling. Eventually, the coffee farmers will benefit from the higher prices. Right now...coffee prices are at an all time low and coffee farmers are struggling. Why? Because most consumers prefer to buy bad coffee.
+holy moly Hi, Thanks for the question. We shot the video over 2 years ago on location and was not our container so I don't know. You might try contacting Joe Bean Coffee Roasters. Here's a link to their Contact page: www.joebeanroasters.com/contact-us/
If you want a pot of coffee instead of brewing just one cup at a time, try the Chemex pour over system. It's a simple glass carafe with the same filter system at the top. I've had mine for 3 years now and wouldn't go back to the automatic drip machine for anything. It truly makes the smoothest coffee ever. No bitterness at all. And it comes in several sizes: 1-3 cups, 6 cups, 8 cups & I think it even comes in a 13 cup size. Be sure to use the Chemex filters with it, makes a big difference.
Not a fan of hipsters, but great video!! This is pretty much how I do it every morning at home as well. By far the most important elements are fresh coffee beans, and water quality. Totally changes your day, for the better :-) At work I don't even want to come close to the stuff they call coffee that comes out of a machine after pressing one button... Salute from The Netherlands.
Thanks for the reply! Yep, to each his own. I used to be somewhat of a hipster in college. By the way, one thing I do entirely different is that I don't stir it with a spoon while it's in the filter. Why do you do that? I don't think it's necessary and could potentially add a "metallic" flavor. Only after it's completely done and my mug is full I give it a short stir and it's good to go.
pdude1911 You are welcome! Stirring with the spoon insures even distribution of water in the coffee bed. We do feel this is necessary for proper/even off-gassing of coffee ground from beans that are very fresh from roast. Rather unlikely (like we do not buy it at all) this would impart a metallic flavor. The water is heated in a metal kettle so wouldn't that be more likely to do that? We don't think a metal kettle does either, but that's a heck of a lot more contact than a few seconds stirring with a spoon.
I see, good point about the metal kettle, that did not occur to me at all.. The excessive amounts of gas from freshly roasted beans sometimes make it quite difficult to get the water distributed evenly. Will give it a try!
This is such a genuinely professional explanation for making coffee that it just made me realize that the "hipster" coffee trend is a serious, up-and-coming aspect of public life. Edit: I don't mean to sound judgmental. I myself have spent many an evening sitting in local coffee shops with half-caf, oat milk cortados with a touch of cocoa. I consider myself a consumer of the trend; if anything, I didn't take *myself* seriously as a consumer until watching this video.
I'm privileged to work in the same building as Joe Bean Roasters and LOVE the attention to detail that they put in to every cup! Staggeringly good coffee, every time. And they'll take the time to explain things at the level of detail in this video to anyone who asks any time. Really cool group of people.
+Chris Ryan They are good people and make awesome coffee!
Must be fantastic coffee
Do you how much they charge for that little pot of coffee?
There was ummm, literally no detail in this, ummm, video. The barista, uhhhh, actively avoided it.
That's a good guy right there. Hard working man. Respect brother.
Hi Mitchel, Thanks for the comment!
Lol, imagine if people treated everyone who works at a Starbucks like this
Agree 100!
this guy is a good barista as well as more importantly a Very Humble person and that is the best part..
Hi sm, Thank you for the comment.
And look good af.
Wish the wannabe hispters were as patient as him to learn more than looking awfully empty and smelling bad. He seems to be quite fine and respect the coffee as the customers. A good barista.
completely agree. you can learn a lot from good people like him. What a great mind. A big thank you to Ben Turiano
A. A. This guy is the legit definition of hipster. Lol
cutest barista ever!!!
3:12-3:42, first pour to second pour, exactly 30 seconds like he says. This answered a big question for me. I was not waiting long enough, and the taste was extremely under-extracted. You can also smell the difference after about 20 seconds, you smell the sweetness and richness of the grounds so you know it's time to pour. Great vid, thanks Joe! You talk about/do it like it's second nature. Really appreciate this expertise. Edit: Thanks Whole Latte Love, too!
Thanks.....nice job. We are Five Lakes Coffee Roasters of northern Michigan. We understand why you put so much care into preparing coffee.
The art of pour over coffee by Joe Bean coffee roaster is really amazing. I really like the way they've done it over time and all the specifications are educative as well.
I like how much he loves this craft, a lot of passion and care here.
Hey KP, Yes he does love it!
Marc
I dig this post. I work at Southside Espresso in the Midtown area of Houston. We do slow bars such as this sometimes. I love that he talked about his methods being done with a great deal of finess.
Chefs make incredible dishes weighing every ingredient they use and making sure temperatures are accurate. They do this so that they can write a recipe and repeat thier results exactly and consistently.
Scientists make sure that all the variables that could be kept fixed are fixed so that they could replicate thier results consistently.
Perhaps our friend here sounded a bit pretentious to some people be he is trying to get a great point across. In society we leave good bread to the bakers and good tech support to technicians. Why not leave good coffee to baristas?
He is trying to get the message out that the coffee takes THAT MUCH MORE EFFORT to get you THAT MUCH MORE FLAVOR.
Also, visit local coffee shops. They don't make much money but they know their stuff and they love what they do. At least I know i do.
Billay649 Thanks for your comments. We agree with finding a good local shop. Makes all the difference to have beverages made by a pro that is truly passionate. Of course we're all about giving folks the ability to make exceptional coffee at home. Finding a good local shop can be a challenge - forget about the chains. Some will mistake a good barista's passion as pretentiousness.
i wonder what the elon musk in the background is thinking so hard about.
Anil Kumar 💀💀💀
:)))))))))))
i also noticed the resemblance. 😄
"Don't look at the camera don't look at the camera don't look at the camera..."
How to use coffee in a Tesla.
Thank you Joe Bean Coffee Roasters for a great presentation!
Great explanation of his method. I've ran the gamut of counter-top coffee machines and French press experimentation and finally arrived at hand-drip about a year ago. The level of control is absolutely greater which gives you the ability to adjust and find those nuanced flavors in your coffee. But hey, whatever floats your boat.
This video just popped up in my feed and the memories! This was the video I watched to learn the pour over method. Time flies.
Hey JJ, Wow!
Well done! Great to see someone who cares about his work. Thank you!
Hi AP, Thanks for the comment!
Well done; I'm glad you mentioned the amount of water at the end.
Hey Glenn, Glad it was helpful and thanks for the comment!
I dig the process and love people who get into their passions.
That's awesome
There is something very soothing and meditative about doing this process every morning for me
uus
I have watched this vid several times.. it is a great vid. And Ben is an impressive salesman for the best of coffee. Thanks, Ben.
Fred Conti Hi, thanks for the comment! Ben knows coffee.
Great resource!
Cheers,
Marcus Buckman
Producer/Director/Editor
Whole Latte Love--thanks for this video. I have been using pour over method for years. I somehow got a plastic travel size that I carried with me everywhere along with filters. I prefer a bad cup of pour over than a bad cup from a dirty coffee maker. I have read how to do this before: use filtered water, keep the water from boiling, wet the filter, measure the coffee, wet the coffee, and pour slowly and evenly. This gentleman has elevated this to an art. I will save and refer to it. Thanks!
The best reason is that... we put so much effort for your coffee is that we find love in our crafts just to get your best coffee that you deserve...
Using a Chemex is just such a beautiful experience. The design to it and the process is just pure art. It makes preparing coffee so much fun, and after experimenting with many different methods of making coffee, I just don't find the same exact taste anywhere else. Pour over style is definitely the process that kept pulling me back after trying other methods, and I have made it my #1 favorite type of coffee ever since.
Thanks for sharing!
They have amazing pour over. Their Nicaragua Don Roger is just excellent!
Thanks for going over this stuff. I'm slowly becoming a real coffee lover. Once you taste freshly ground, correctly brewed coffee it's so hard to go back. People that insist on loading it with flavoring haven't had it prepared properly. Great video.
Hi Steve, Thanks for the comment. Grinding fresh brewing right makes a huge difference!
this guy has real passion for coffee.
Yes he does!
Awesome video and explanation of process. Some people just have a deep and intimate connection with coffee, from the time it starts to grow to the very end of the little bean's life within the cup.
+Josh Murphy Well said Josh - Thanks!
When this was uploaded this may have been seen as over fussy, now seven years later this is the norm. Some people are even more fussy! You guys were ahead of the game. I expect you've continued learning and still are!
He makes coffee as if every sip you take will make cry tears of joy
After drinking drip coffee for 50 years. It IS a joy at every sip now that I have seen the light of pour over coffee. Doing it in my semi truck now every day. Electric kettle and stainless steel filter. Such Joy.
@@KenSaylor Know this is random, but makes me smile to hear that somewhere, a trucker is making pour overs. Props to you. Check out the Handpresso if you're ever interested in espresso, heard they have an auto version too.
After some months into coffee brewing I found again the video that inspired me to get serious about coffee
Hi RT, Thanks for the comment!
Great and the most detailed video about a good coffee in YT. Did it his way and got an amazing result.
Hi vR, Thanks for the comment! Glad you enjoyed the video and thanks for sharing your results using his technique!
Passion is the key to success, thanks for making this great tutorial:)
Hi SAH, It is! thanks for the comment
Now this is a guy who knows how to make coffee the proper way. STEP by STEP with high concentration, precision and consistency with each drop, like a systems analyst. Great job!
Well said!
@@Wholelattelovepage keep this up and your business should be very successful!
I'm actually doing something similar at home each morning with the manual method of 3 1/2 scoops of medium roast, then put boiling water into the filter every 30 seconds for about 10 seconds in the center of the plume. It's always very good for the most part and takes about 10 minutes for a 12 oz cup. I just use water I buy from Wall Mart and it's good enough.
To everyone who think this is a hipster trend, think about craft beer. You have pilsner, brown ale, red ale, stout, cream ale, lagger etc. So many different flavors and no one tells you you're a hipster for not liking Budweiser or Coors light, so why can't it be the same with coffee. People already drink lattes, flat whites, and cappuccinos so why can't people get pour overs?
Hi Chris, Thanks for the comment - good analogy!
stereotyping can give people a sense of feeling smart if they are not really... anyway,I have been doing pour overs for years at home- but not as good or so thought out as this guy... Great job!
Chris Garner people that drank craft beers where called hipster for a good period of time before craft beers became mainstream. Craft beers have only very recently been considered non hipster, a good amount of my friends still consider craft beer to be a hipster trend
I am about as far away from a hipster as they come and I have been doing pour overs and french press for years. A french press was how I survived in Afghanistan considering having to move a lot while in theater. I would make coffee while we were out on a combat patrol obviously only under certain conditions and with proper security set up with an outer perimeter. We would drink chai with the Afghans while making coffee our Maxpros had 110v outlets to heat up water which was all I needed.
The gratuitous name-calling is becoming a tad tiresome and a massive cop-out. Thanks to these discerning individuals, be it artisan brewers, roasters or shop-owners (yeah, I like to hyphenate every-thing!) all of us are benefitting. Peace
My first Pour Over was at Thinking Cup on Newbury in Boston (recommended by a new friend), earlier this week. I chose an Ecuadorian bean. I'd say the process took less than 5 mins, though I didn't time it. I was intrigued by the method as I'd never heard of it but was interested. Now, watching this video has explained every question I had concerning the method. Well done! I really drink tea more than coffee but I am going to purchase the items required to brew pour overs so I can enjoy a cup every so often. A great conversation while entertaining guests is another reason why I love the method! Another Boston hot spot for pour overs is Barismo...checking it out next time I'm in bean town.
Eric Ortiz Hi Eric, Thanks for the tips on Pour Over spots in Boston. Glad we could answer your questions regarding the process. Working with fresh roasted, fresh ground coffee...especially some of the single origins has opened up a whole new world of flavor in the coffee world.
Cool, thanks for a well explained run through of the pour over.Nicely done
This is without a doubt, the best pour over brew video I have ever seen. The guy is the real deal
Hey MJJM, Thanks for taking a moment to leave your comment!
I love the attention to detail. This was fascinating to watch.
Hi TDubz, Thanks for the comment!
I have always been intrigued by different coffee making techniques and styles. I started off on an auto drip, then got my first French press a couple years ago. Love the flavor and boldness from the French press. Decided to try a pourover with espresso roast and now that is all I get when I go out for coffee. It is definitely much more balanced, and flavorful than a coffee machine.
Hi K, Thanks for the comment!
That was amazing! You go by the numbers and the numbers never never lie. Precision and attention to detail is a Lost Art form these days... you got it spot on😃... thanks for posting this and all the best!
excellent coffee connoisseur. such a pleasure to listen to and watch
Glad you enjoyed it!
I love that guy in the back tasting the coffee and thinking to himself: "the the hell is this fuss all about? It's just coffee, stop filming me"
Hi K, I think he was secretly enjoying the attention!
He is wishing he didn’t volunteer to buy coffee for the guys...6 hours ago. Lol. I bet the coffee is amazing.
I didn't know if I could trust this man and then I saw the flat cap and I knew ... he GETS IT.
The dude in the background alone looks like he's a coffer drinker expert or he thought he was having vodka shots.
+Larry Song haha!
yes, I think so. haha
Lmao true that's exactly how I sit at the bar. xD
Or he was just pretty pissed
I would call him "Rodin the coffee drinker"
OMG
Keep the dome moist and even and the bed level...
Could this be the revelation I've been waiting for??
I'll let you know!!
Thank you for the fabulous post, and to Cafe ad astra for directing me here!!
We shall see
I would love to know what this guy could ever do to make you mad. Like, he's so sweet and humble. To anyone who ever picked a fight with this guy? Guess what, you were wrong ☺️
Hi Danielle, Thanks for the comment!
Nice pour! He shows great care.
Hi FDOLM, Thanks for the comment!
wow...you guys really think he's a hipster? This man owns and runs a coffee shop. He clearly wants to give each customer only the very best. Pour over coffee is widely known to be the best form of coffee. I am not a hipster at all, and I make all of my coffee for guests with pour over, and I had guests that usually add cream to coffee drink it black instead- raving about how flavorful it is.
Does Folgers auto drip have it's time and place? Sure, I use it on Sunday mornings when I'm in a rush, and it is delicious to me, but nothing beats the relaxing process of pouring coffee over grounds and watching that almond brown froth bubble up into your senses. Handmade gives a fine touch of love that so much in this world lacks.
Well stated. Thanks for the comment! Rather ridiculous to be judging by clothing, hair etc.
It truly is ridiculous. Your clothing reminded me of how my brother dresses, and he is always the life of the party and a wonderfully caring individual. Just keep being you, and you will find success.
FUCK you
This.
James N, even if a good drip is equivalent to a good pour over, pour overs still have their place. You can offer a larger variety of coffees, decaf. Small batch is also easier to control variables. That's the whole point of this video. Also, you can get a pour over system for less than $15 on amazon that stores easily. Add a teakettle for $30, and you're still at a fraction of the cost of a bloated Moccamaster. Pour over has its place.
Thank you for the video. My hubby and I love coffee. We have never had one made like this but are intrigued by the flavor difference the precise measurements would have on a cup. We will have to give this a try.
Hi LSJ, You are welcome and thanks for the comment. Do try! With high quality fresh roasted and fresh ground beans it makes amazing coffee.
insightful video. the spoon routine seems like a good twist.
+Alan KS A little stir helps!
+Whole Latte Love tried it with a stir today and the under extraction from my bad pour is gone! I guess it's one good way to keep the consistency. thanks again for this tips!!
I wonder if it would be better with a non-metal spoon.
The passion this guy has for coffee is astonishing and fascinating
Great video! I love coffee as a nice drink to have on weekday mornings or before I head to work ( graveyard shift ) I want more out of my coffee so pour-coffee is the next step for me. And this video was super helpful with the process! Thank you!
Hi MGL, Thanks for the comment!
It’s pretty amazing to see your devotion to prepare excellent coffee
Hi Mr. S, Thanks for the comment!
great video for the pour over, nice job
Hi Nate, Thanks!
Excellent informative video- The flavor from the our over method is so pure, so wonderful!!
Hi Lynn, Thanks for the comment! With some good beans and proper technique pour over coffee is next level!
This guy Ben is the best pour over specialist in youtube. Believe me I watched it all.
+Felix Widjaja Hi Felix, Ben does know his craft! Thanks for your comment.
maria I
There are baristas who have a passion for what they do and for others it's just a job. Usually easy to pick out the former. Some clues we use: The good ones can steam milk well. Pouring some art with it is a good indication. If pouring art, they've probably worked to produce a good shot to pour into. If they can pull good shots, then they have a true understanding of coffee and can translate their knowledge to other brewing methods.
Really interesting informative video, thanks,
Glad you enjoyed it
what a cool guy!
This is a really interesting video. As I watched his pour, I didn't understand exactly what was happening - the coffee bed had a mound shape and I'm not sure how/when that occurred. Plus, there seemed to be more bloom than I expected. I'm sure the coffee tasted great, otherwise he wouldn't have as many customers as he does. But I'd love to see more detail about this recipe.
The many negative comments here are interesting ... apparently the Zen of simple things done well and attentively is a quickly dying art in our fast paced instant gratification world. Too bad .... god is in the details.
Glenn Kellogg So true Glenn! This technique requires some time and effort but the reward is worth it. It's rather like wine out of a box vs. being served by a knowledgeable sommelier.
Glen i truly admire those words
Glenn Kellogg Life is in the details, at least.
Or, at least a lot of life is.
Glenn Kellogg first prove god exists
Glenn Kellogg I appreciate a good cup of coffee. I find the art of making coffee especially the pour over to be very relaxing. This baby boomer appreciates the hipsters and what they are doing with coffee and beer brewing. It’s the little things that makes life a little better.
Thank you ! Very well presented with usable information !
Hi BW, You are welcome and thanks for the comment!
yeah this is another way of doing a cup of coffee i love it
When it comes to coffee, the details make all the difference. People often don't think they do, but the more time you take learning and improving it becomes clear that really is the case. It's worth taking the time to improve your quality of life. I never even knew what I was missing until I delved deeper into it
Hi Ted, Thanks for the comment - so true!
This was a really good pour-over tutorial. It answered a lot of questions I've had since I've started doing pour-over at home with a Kalita Wave. I've read that a good, standard ratio is 25 grams of fresh ground to 350 grams of water. Does that sound about right?
+Alex Orr Hi Alex, Glad you found the video useful! As for a standard ratio... Well ask 10 people get 10 different answers I suppose. Our basic starting point is usually 21g coffee 340g water. There's no right answer to this. A lot depends on personal preference and of course the coffee, grind and brew temp, etc. Here's a link to a basic pour over video using those measurements we posted last week: ruclips.net/video/MrNQ7_FRPuU/видео.html
I invested in a Hario V60 like the one in the video. What I love is that it is small and doesn't take up much space (dorm room kitchen man) and that it makes a an almost sweet coffee (as someone who likes sweet coffee with milk, I just add a bit of milk). If you are considering buying a pour over thingy, I recommend the buying the gooseneck kettle 100% because using my standard electric kettle to pour is hell. And also, think about time. While it is worth it, it does take some time.
Clear from California Hi Clear, Thanks for your comment. As you mention, gooseneck kettle makes things easier. This Bonavita is one of the most popular for home and coffee shop use: ruclips.net/video/Q8icK6oLSFM/видео.html
Learn More: www.wholelattelove.com/products/bonavita-variable-temperature-1-7-liter-digital-gooseneck-kettle
Hahaha wow man he wasn't kidding, he LOVES consistency!
Yes he does!
Thanks. I’m trying every recipe I can find and it’s so much fun. I’ve brewed some magic and also some heinous cups. Fresh coffee def works better.
Sounds great!
nice technique mate, its n art well done!
I am new to the art of pour over coffee, but found the detail in your process very helpful. When it's right, coffee can be the most satisfying beverage. You appear to have it sorted, sir.
A lot of people saying hipster. Hipster is being different for th sake of being different. Properly brewed coffee is amazing. I prefer Aeropress though
Totally agree! Well made coffee is amazing!
Lance Lindle Lee That isn't hipster.... Punk was more about being different for the sake of it and rebellion. Hipster is more like faux-retro and pretending to be a lumberjack.
Dude, it's just a person who understands how to make a good cup of coffee...that's it. Why is it bad to enjoy something you like with better quality? That's like saying It's just trendy to go to a restaurant for a steak... I'm going to eat an Encore Microwave Salisbury Steak instead because there's nothing special about steak to warrant this level of obsession....it's just a lifestyle choice people can make.
Totally missing my point...hipster or not, why do you think its a bad thing to enjoy something with better quality. "There's nothing special about coffee to warrant this obsession" your quote...well my question is why accept mediocrity with the things in life you enjoy?
@@newlin83 is simplicity enough for you? I'd rather not drop hundreds or thousands of dollars on a high end coffee machine when I can achieve better results with a kettle a coffee grinder and a paper filter...
Awesome video! Thumbs up! Thanks for sharing!
+JJ Kuo Glad you enjoyed - thanks for watching!
The three big methods of extraction have their own interest: pouring, pressure and infusion. There is a lot of ways of making coffee. See turkish or cuban coffee for example. These two are with foam. The paper filter doesn't give you that foam nore the "oil" of the coffee. It's a matter of taste. Some people want a clean coffee. My best methods for now are the cow-boy coffee and the french press with foam. For the cow-boy coffee, just drop the coffee powder at the surface of the hot water and do not mix; juste move de mug a little. And for the french press, first put some water on the coffee powder, wait for the gaz to escape, then put the rest of water. Before you press, take out the foam with a spoon and put it in your cup. Turkish coffee is really good also, with a generous foam.
Hi AB, Thanks so much for sharing! That Cowboy coffee will put some hair on the chest!!!
Whole Latte Love Yep! When i saw this "bushcraft guy" making his coffee like that, it was like a revelation. I had tried lots of methods, but i had never tried that one! So i did it, and what a surprise! So simple ant still so good! Here is the short video, and thank you very much for your sharing too! Cheers!
ruclips.net/video/ohcEgWvWRhU/видео.html
Adrien Barbier has
Great explanation and a nice attitude.
Hi Chris, Thanks for the comment!
nice presentation, covers all the parameters well! I esp like his weighing the brewed mass, which is important for true consistency.
Hi Dan, Thanks for the comment!
still excellent. thank you, Ben.
Guys if you get a kettle as shown in the video, make sure it is dry when not in use. Rust.
Very pleasant and informative video. I've watched people do this but usually not right in front of me and it was great to know the "why" of things. I have been French pressing just because I don't want the waste, but since I compost now I am definitely going to try this now that I know how. Thank you
Hi B/M S, Thanks for the comment!
The froth development is impressive for coffee.
RubbinRobbin Yes... off-gassing of freshly roasted and freshly ground.
RubbinRobbin Too bad they don't end up in the coffee though. Turkish coffee, which is very finely ground to the consistency of flour like powder, keeps those oils in the coffee which is actually good for your heart. But it's not drip or pour over either so the different method of making the coffee is what is beneficial along with that foam or crema as they call it. When I saw that foam in that cone filter, I wanted to drink that! LoL! ^_^ ...or rather, sip it as it should be. :)
Sandra L That's a good point!
Whole Latte Love how fresh does it have to be? I’ve never seen coffee froth like that. It’s almost erotic to look at
GuyFox A good coffee freshly roasted and grinded will do. If you buy them, check the date they were packed. Most pregrinded and roasted coffee won't have much foam. Personally not a fan of overly fresh coffee. The gas end up changing the taste a bit no matter how good the coffee is. I prefer 2 days at least for some adaptability. Too old or too fresh isn't so good to me.
Thank you Sir, excellent tutorial. Best of luck with your coffee shop.
You are welcome and thank you for the comment!
In this video: apparently rocket science
I just started using the Pour Over method..... and Im JACKED!
Hi J, Pour over takes some effort but the results are worth it!
@@Wholelattelovepage Well worth it! thank you for this video.
I tend to use a 1gram to 10ml ratio. I find that for single origins you get more of the specific flavors into the cup.
Typically ideal is 16.6 ml to 1 gram
Philip Himmelstein
There isn't an ideal ratio.
It all depends on the flavor you are looking for, and how much flavor density your coffee has.
But I agree, 16/1 is usually very good.
ch282
I use scales to weight the whole system.
I have scales on the bench, then a beaker, the dripper and coffee all sitting directly on the scales.
Some shops use a drip holder and only weigh the dripped amount of coffee.
I weigh the water I'm adding to the brewing system.
ch282
My shop will open next month, but if you check it out on facebook you can see what I mean.
(One of the photos has the drippers on the right side)
Hoccino Coffees
m.facebook.com/hoccino/
Thanks Joe that's the best explanation of v60 without over complicating
Very welcome
Great video. Thanks!
Hi JC, You are welcome and thank you for the comment!
I heart Joe Bean. I just drank your Wooly Mammoth beans made with an areo press. That plus some whole milk was an unbelievable flavor compared to beans I've bought at other cafes.
Do a simple thing. Do that simple thing in an extraordinary way.
amazon.com
Hey, great video. What recipe are you using specificaly?
Hi LK, Thanks for the comment. Here's our typical recipe:
Coffee Weight: 21g
Water Weight: 340g (approx 12oz)
Brew Time: 2:40 - 3:00
Grind Size: Normal drip
Water Temp: 202F
wow! learned a lot - thanks for this!
Thank you for the tips it's very helpful. We use the hand drip system a lot to make our coffee. I noticed you used a paper filter. I personally found some of the oils and flavor was removed by the filter. Have you used the metal fine mesh filters? Although messier, I think you can get a little more flavor in a cup. The hand drip method allows one to slow down a bit "stop and smell the coffee."
Hi William, Thank you for the comment. I have not tried a mesh pour over filter.
That's it? man its about time to start brewing my coffee home!! Starbucks is too much money...Thanks a lot Subscribed ;)
Hi MTVA, Thanks for the subscribe! Not only that, but you can make it better than $Bucks!
the guy makes coffee with his heart. man he has a future ... keep this up. you ll make a name out of yourself oneday . trust in god. do good to others . love to visit your shop and have your coffee oneday. cheers
This work is actually categorized as a repetitive task--the fewer deviations from optimal performance of the steps, and the measurement thereof, the better.
This job will be automated out of existence soon. You will be paying for "human creativity" which is redundant...and "atmosphere," which will be starbucked.
Back to the future.
I’m getting a Ryan Gosling vibe from this guy.
Hold your panties, bro.
“Hey girl”
This barista is such a sweetheart
Hi p, Thanks for the comment!
Great video. Love the guy inte the background. Looks so relaxing and just contemplating about life in general :)
Hi NvNv, Thanks for the comment!
Thanks for showing me how to do this.
Hi ts, You are welcome! and thank you for taking the time to leave a comment
Lot of negative comments in this thread. Gotta love all the people who, with zero experience, just have to chime in with their enlightened commentary. I guess some people live their lives with low expectations never thinking there might be a better way. Suppose that's why there's Crapswell House coffee.
I owned and ran a coffee shop for 2 years. Bottom line is customers didn't care about the coffee. Glad to see this place still running and being successful in 2019. Support the coffee shops who love the product they are selling. Eventually, the coffee farmers will benefit from the higher prices. Right now...coffee prices are at an all time low and coffee farmers are struggling. Why? Because most consumers prefer to buy bad coffee.
Thanks for the great explanation, great job!!!!
Hi RB, Thanks for the comment!
Ziltoid demands your finest cup of coffee! :D
Very informative. Thanks for the video.
Hi Rinato, You are welcome and thanks for your comment!
the stainless steel container that the coffee is weighed in--what is it called and where do i get one?
+holy moly Hi, Thanks for the question. We shot the video over 2 years ago on location and was not our container so I don't know. You might try contacting Joe Bean Coffee Roasters. Here's a link to their Contact page: www.joebeanroasters.com/contact-us/
+Enus Wankerblaster What a wonderful name!!! I'm brought to tears in hysterics.
I think that's the standard bar shaker tin.
If you want a pot of coffee instead of brewing just one cup at a time, try the Chemex pour over system. It's a simple glass carafe with the same filter system at the top. I've had mine for 3 years now and wouldn't go back to the automatic drip machine for anything. It truly makes the smoothest coffee ever. No bitterness at all. And it comes in several sizes: 1-3 cups, 6 cups, 8 cups & I think it even comes in a 13 cup size. Be sure to use the Chemex filters with it, makes a big difference.
Not a fan of hipsters, but great video!! This is pretty much how I do it every morning at home as well. By far the most important elements are fresh coffee beans, and water quality. Totally changes your day, for the better :-) At work I don't even want to come close to the stuff they call coffee that comes out of a machine after pressing one button... Salute from The Netherlands.
Just goes to show you don't have to be a hipster to enjoy seriously good coffee!
Thanks for the reply! Yep, to each his own. I used to be somewhat of a hipster in college. By the way, one thing I do entirely different is that I don't stir it with a spoon while it's in the filter. Why do you do that? I don't think it's necessary and could potentially add a "metallic" flavor. Only after it's completely done and my mug is full I give it a short stir and it's good to go.
pdude1911
You are welcome! Stirring with the spoon insures even distribution of water in the coffee bed. We do feel this is necessary for proper/even off-gassing of coffee ground from beans that are very fresh from roast. Rather unlikely (like we do not buy it at all) this would impart a metallic flavor. The water is heated in a metal kettle so wouldn't that be more likely to do that? We don't think a metal kettle does either, but that's a heck of a lot more contact than a few seconds stirring with a spoon.
I see, good point about the metal kettle, that did not occur to me at all.. The excessive amounts of gas from freshly roasted beans sometimes make it quite difficult to get the water distributed evenly. Will give it a try!
This is such a genuinely professional explanation for making coffee that it just made me realize that the "hipster" coffee trend is a serious, up-and-coming aspect of public life.
Edit: I don't mean to sound judgmental. I myself have spent many an evening sitting in local coffee shops with half-caf, oat milk cortados with a touch of cocoa. I consider myself a consumer of the trend; if anything, I didn't take *myself* seriously as a consumer until watching this video.
Hi JC, Thanks for sharing your thoughts!