I used to have a generic cone pour-over brewer I used. I would just pour the amount of water in that the cup would hold, one pour. Now I am going to get one of these you have reviewed and try this method. I like it as you can tweak for individual tastes. I have a cold brew setup I have never used as I do not know how to. Now I am just going to use the pitcher for cool summer drinks and use this method of brewing. I was a dedicated coffee drinker back when. Now I drink tea, time to get back to my roots. Thanks you for these videos, they are detailed and yet simple enough for me to follow. No fluff
Thank you for stopping by as always! Yeaa I love the v60 for its ease of use. That plus the various brewing methods available. If you enjoy this style of brewing, you may find yourself experimenting with different brewers and brewing styles too! Cold brews are relatively simple as all you need is any large container. Just place thr ground coffee in it with room temp water and leave it in the fridge overnight (up to a day). I'm not the biggest fan of cold brews as I find that it doesn't extract the flavors that coffee bean growers strive to cultivate. That's why I find it's best to use older/stale beans for cold brew. There's another way of making cold brew, which I'm exploring right now, which is to make a concentrate of sorts, and use it to make coffee flavored drinks. I'll post a vid once I've gotten it down.
You can use more coffee to water if you'd prefer a stronger cup. At the same time, you'll also need to experiment and taste the resulting cup to see if it's to your liking. Lighter roasts may require a bit more grounds, or a coarser grind. The recipe in this video is just a guide. Once you get more familiar, you'll know how to tweak your brews to your liking :)
Great explanation and easy to follow 4:6 method based on Tetsu Kasuya and a little bit from James Hoffman (the swirling at the bloom phase and the final phase CMIIW) :-D I used to moka pot coffee brewing and just about 3 weeks trying pour over method with V60, I feel the coffee weaker (sometimes a little bit watery) compared to moka pot but I like the taste, much smoother and cleaner, a little bit sweeter with no bitter aftertaste. Great video and thanks for sharing.
Thank you! I find that the swirling is definitely a nice touch, and is low-key satisfying. And agreed! Moka pots usually require a finer grind size, darker roasts, and dont have anything to filter out the sediment, hence the stronger, and usually thicker brews. I find that brewing via the filter method does allow for lighter roasts to be used. Right now, I'm personally using the Aeropress a lot more than my V60. I'll probably do a video on that soon!
Solid video! Loved the shots, and thorough explanation. Well balanced, and composed video! Also, loved that "Quick Math" clip made me laugh out loud and the "more bitter than your ex-wife" Thumbs up and blessings on your youtube journey!
Hmm there could be a number of factors, but what I can think of is: Your water, the beans, or the filter paper. Hard water (water with a lot of minerals in it) may change the profile of your coffee. Some cheaper papers may hv this issue too. You can "taste" the paper by boiling some water and soaking the paper in it for about a minute or two, then tasting the water.
@@wearenotchefs2241 Hi, it turns out the water. Yes you're right. After changing the water (buy one), the salty taste dissappears right away. Three brews already and it's gone. I should have my home water treatment checked. Thanks a lot. Appreciate it very much.
Consider changing the video title; it's terrible. I didn't know what you are brewing: coffee, tea, beer, or something else? I don't know what Tetsu Kasuya is, and neither the title nor thumbnail make me care. I recommend you meditate on Veritasium's video "Clickbait is Unreasonably Effective". I literally only watched because clicked on the wrong video.
Thanks for the feedback! That vid's actually on my to-watch list already. That being said, strangely enough, the current impressions to click-thru rate is higher than usual. It is possible that it's a very niche topic that's catering to an audience that's into coffee. Still, I'll be working on improving the thumbnails for sure!
Anyone in the target audience (people into specialty coffee and pour-over brewing) knows exactly what it's about based on the title. Everyone else will have no clue, you're right, but they probably won't be too interested in the content anyway.
I used to have a generic cone pour-over brewer I used. I would just pour the amount of water in that the cup would hold, one pour. Now I am going to get one of these you have reviewed and try this method. I like it as you can tweak for individual tastes. I have a cold brew setup I have never used as I do not know how to. Now I am just going to use the pitcher for cool summer drinks and use this method of brewing. I was a dedicated coffee drinker back when. Now I drink tea, time to get back to my roots. Thanks you for these videos, they are detailed and yet simple enough for me to follow. No fluff
Thank you for stopping by as always!
Yeaa I love the v60 for its ease of use. That plus the various brewing methods available. If you enjoy this style of brewing, you may find yourself experimenting with different brewers and brewing styles too!
Cold brews are relatively simple as all you need is any large container. Just place thr ground coffee in it with room temp water and leave it in the fridge overnight (up to a day). I'm not the biggest fan of cold brews as I find that it doesn't extract the flavors that coffee bean growers strive to cultivate. That's why I find it's best to use older/stale beans for cold brew.
There's another way of making cold brew, which I'm exploring right now, which is to make a concentrate of sorts, and use it to make coffee flavored drinks. I'll post a vid once I've gotten it down.
Thank for the tutorial. Can I Ask, can I use 30g coffee and 450g water ( 1:15 ), or it must use 20g coffee ?
You can use more coffee to water if you'd prefer a stronger cup.
At the same time, you'll also need to experiment and taste the resulting cup to see if it's to your liking. Lighter roasts may require a bit more grounds, or a coarser grind.
The recipe in this video is just a guide. Once you get more familiar, you'll know how to tweak your brews to your liking :)
Great explanation and easy to follow 4:6 method based on Tetsu Kasuya and a little bit from James Hoffman (the swirling at the bloom phase and the final phase CMIIW) :-D
I used to moka pot coffee brewing and just about 3 weeks trying pour over method with V60, I feel the coffee weaker (sometimes a little bit watery) compared to moka pot but I like the taste, much smoother and cleaner, a little bit sweeter with no bitter aftertaste. Great video and thanks for sharing.
Thank you! I find that the swirling is definitely a nice touch, and is low-key satisfying.
And agreed! Moka pots usually require a finer grind size, darker roasts, and dont have anything to filter out the sediment, hence the stronger, and usually thicker brews. I find that brewing via the filter method does allow for lighter roasts to be used.
Right now, I'm personally using the Aeropress a lot more than my V60. I'll probably do a video on that soon!
@@wearenotchefs2241
Thats a good news, I'm considering getting myself an Aeropress too :-D
Solid video! Loved the shots, and thorough explanation. Well balanced, and composed video! Also, loved that "Quick Math" clip made me laugh out loud and the "more bitter than your ex-wife"
Thumbs up and blessings on your youtube journey!
Thank you! Im glad you enjoyed yourself!
Great video with helpful details in the end. My brew tastes salty. Is there any pattern or clue what causes it? Thanks
Hmm there could be a number of factors, but what I can think of is: Your water, the beans, or the filter paper.
Hard water (water with a lot of minerals in it) may change the profile of your coffee. Some cheaper papers may hv this issue too.
You can "taste" the paper by boiling some water and soaking the paper in it for about a minute or two, then tasting the water.
@@wearenotchefs2241 Hi, it turns out the water. Yes you're right. After changing the water (buy one), the salty taste dissappears right away. Three brews already and it's gone. I should have my home water treatment checked. Thanks a lot. Appreciate it very much.
@@duniagowes No worries! Glad you found the cause!
Great video, but a link to your method in the video's description would be great as a reference for future use.
Great suggestion! I've added a link to the original video by Hario/Tetsu Kasuya!
A well done video thanks.
Thank you! More videos soon!
Your pours dont match up. 1st pour 40 & 70 is only 110. Should be 120g
спасибо
Great vid but The math aint mathing! 110g in phase one and 180g in phase 2 doesnt equal 300g
Consider changing the video title; it's terrible. I didn't know what you are brewing: coffee, tea, beer, or something else? I don't know what Tetsu Kasuya is, and neither the title nor thumbnail make me care. I recommend you meditate on Veritasium's video "Clickbait is Unreasonably Effective". I literally only watched because clicked on the wrong video.
Thanks for the feedback! That vid's actually on my to-watch list already.
That being said, strangely enough, the current impressions to click-thru rate is higher than usual. It is possible that it's a very niche topic that's catering to an audience that's into coffee.
Still, I'll be working on improving the thumbnails for sure!
It's a YT video not an academic essay, chill.
Anyone in the target audience (people into specialty coffee and pour-over brewing) knows exactly what it's about based on the title.
Everyone else will have no clue, you're right, but they probably won't be too interested in the content anyway.
There are ways of pointing things out without being impolite.