Nice demonstration. I’ve tried a bunch of different v60 recipes, but I’ve consistently found the single pour to give me the most enjoyable cup, to my tastes.
Great video as always Vince! I usually get rid of the superfines spreading out my grounds in a paper towel, so the finer pieces get stuck in the tiny holes. The coffee tastes cleaner 😅
I generally won't do that as removing fines will also remove complexity much and trust a high end grinder. Unless, its a blade grinder or like a very very cheap one.
I can clog a coffee filter by pouring only water in it. Why is it not possible to pour only water in it. Sick and tired of coffee filter overflowing so i tried pouring only water in it and after about 1.5 cups it just suddenly stopped going through filter and water just sits in it.
I tagged you in an Insta photo after trying your stir method (credit, where credit’s due!) Can really see the impact in the ring of micro-fines around the top half of the filter, after drawdown.
I think the w60 clogs because the drips are coming down with a fair bit of force and the fines getting in to the paper. If you ever try to put a French press brew through a v60 to clean it up it will go very slow or clog for a similar reason. Essentially too much downwards pressure/agitation will cause it but it's interesting the stirring forces the fine to the side
You can also grind into a cup, close it with a lid, shake it vertically (larger particles will move to the top), open and fill into your dripper and slowly pour water onto it. Most fines will be on top of the cone.
Yups! It’s something we did before I guess this works much better if you don’t have a grinder like mine 🤔 I will integrate this into our suggestions! Thank you for reminding me!!
Ever tried putting the ground coffee inside a metal filter and then washing it briefly under a tap? I wonder if that would be the easiest and most thorough way of removing fines. Would there be too much of a taste loss or are most compounds we want to extract difficult get out of the grounds with room temperature flowing water?
Oh I've thought about this too! I saw a video of Lance doing a metal filter over a paper filter brew and i thought about using a cold water rinse too since hot water does all the extraction (as you said) This is a very interesting idea I shall have to test this actually!
There's a lot of channels selling their own product, but generally I spend more time and occasionally money with RUclips channels which spend a lot of time on education, and particularly on deep dives into detailed topics. In your case the finer points of divot shape, the tasting after 1:30, and continued experiments are examples of why I wanted to try your beans. I hope I have nice things to say about them, and plan to bring them up on future comment section. We are French descended here. Typically people drink dark roast, I'm from the land of cafe au lait and chicory. So I'm sure I'm in for something different. A few things I wonder about- why doesn't my dome look like Vince's? His is so large, and mine is only average... Perhaps it's my form or filter, as I am using Melitta wedge filters folded which I have on hand at the moment. I get more of a bump than a dome. spromeatheus has a video from a year ago talking about cafec roast specific filters. Would you care to comment about them, or the reported difference in Hario filters from factory to factory? I'm trying to figure out what the actual best filter for the mugen would be, but also learn more about the paper filter options.
Yesss Please do lete us know, hopefully you love the coffees. Thank you so much for your support from just comments and now even helping us through the shop. Thank youuuuu!!!!
commenting on an old video but I've run into a consistent clogging issue. I cleaned the grinder, got a new burr holder and changed the bean (too see if it was just a bean with a lot of fines). I've noticed my latest set of V60 filters end up being suctioned to the brewer, causing a 2:15-2:30 brew. If i lift the suction I get a more consistent sub 2min brew time for the single pour. Have you run into a similar issue at all? Thanks.
ooooo okay can you tell where your filters are coming from? The ones made iN US/EU actually have a slightly different material. I find the US one to be about 5-10% slower and the EU ones to be even slower. You can tell if there’s a smooth film on the inside of the filter. The ones made from Japan don’t have it!
@@TALESCOFFEE I had always bought the same ones on Amazon but I just ordered the untabbed ones from Japan and I’ll see if that improves. I’ve heard in other videos the new ones are slower so I’m assuming I finally got the slower batch of filters. Thanks for your response!
Clogging is terrible, a decent grinder will help a bit but for high altitude light roasts you will get a ton o fines. I deal with clogging two other ways: 1) I use clever dripper or hario switch with water FIRST, coffee SECOND, 12g coffee/200g water straight off the boil - fast drawdown 2) Kruve sifter. Yes, this is not for everyone, it's expensive and time consuming. But specialty coffee is expensive as well and I want to get the most of it. I use 400um and 900um sieves. I get about 20% fines, it may seem wasteful, but I keep the fines in a jar for moka or use it as a plant fertilizer. And the boulders get re-ground.
There are WAY cheaper sifters that shaped like a dosing cup and that is more than enough. You can put the fines back in the last 20 second of your brew and that helps less over-extracting the fines and clogging without losing any flavors You are not wasting coffee but rather the time, characteristic and flavor of the coffee. You will get a very clean coffee but it will taste very one noted and lacks the complexity of what Specialty coffees can offer. I can't change how you do your coffee but I can only recommend this way.
@@tippykaffu4047 I'm not sere there is cheaper and similarily accurate sifter out there with two level design. There is the shimmy, but that thing is pretty expensiveas it is just one trick pony. Kruve lets you calibrate your grinder, compare it to other grinders and also you get to know your coffees as the grind ditribution varies on bean processing, roast, altitude, variety, etc. Getting rid of your fines and regrinding the boulders makes of very clean but full-bodied cup. But adding the fines for the last part of extraction is an interesting idea, I have actually never heard of it up until now. I have to try it. Also, what helps with faster drawdown are papers. Currently I'm using origami cone shaped as the flow faster then V60 (both NL and 2ng Japanese).
@@kubahurvajzcz sifters does not need to be precise as the overengineered Kruve if its about seperating or removing fines. One "Kruve screen" is enough to do that. Most sifters will do, just make sure its a good quality one. I really still would rather stir like method 2 to get the body I need than sacrificing any complexity to the flavor. Specialty coffee isn't as special without the bit of complexity most characteristics it bring. This is why I would argue that Kruve is... not that great. You may value body and clean but I value complexity more than body and clean.
@@tippykaffu4047 I actually happened to try stirring the fines in for last 20 seconds of extraction and the difference in taste is there but I wouldn't say it got more complexity, bit more pronounced acidity, but I'd have to dial in the recipe a bit to have it balanced. There was actually bigger difference in texture as it got a heavier mouthfeel and dropped clarity.. I know Kruve is not for everyone but it really isn't just for removing fines. While it being pretty accurate, to shake off all sub-400um (in my case) particles, you would have to shake it for hours, so there are some left stuck to the larger pieces. Before I bought it I had completely different idea of how I was about to use it. But actually 400um - 900um range is pretty fine to extract the flavors and while regrinding the boulders on finer settings, the extraction is very even.
@@kubahurvajzcz Did you try stirring before trying to do a second one without fines? The body and less clarity came from the stirring in chopstick instead of the fines though I had better clarity in my experience. I'd suggest do your standard brewing but add the fines back in. I heavily suggested the stirring chopstick because it has elevated the taste in my coffee after even perfecting Hoffman's recipe. I think I already made my point in arguing about Kruve so. Its definitely not about the fines but rather just so excessive for daily coffee brewing. Kruve only makes sense if you are experimenting on coffee and trying to compare grinders unless you have a lot of time and have fun playing with the Kruve
By the way, can we talk about coffee processes and single origins as well? I could talk about some things I know. Also, we can also implement coffee/process specific general rule on brews as well. My coffee this week tastes chocolatey, boozy and malic.
@@TALESCOFFEE Its not too too hard. Some already have theorized that coffee that produces more fines should be coarser. But what we are looking for is to find the "best" flavor
Nope, I looked into it, these fines that I take out. Some of the static fines are larger ones like the size I look for. But they’re lighter in colour and in weight (not provable) but I’d assume they are since the grinder spins fast and all the heavy ones move down and the lighter ones move outwards. If you take them out it’ll be a different texture even though it’s the sMe size. I don’t think it’s a grinder difference but just the nature of beans. Personally I believe it’s like the outside layer of the beans. This is cause it’s like a crust of a steak, less flavours but crispy. It’s cause it’s the side facing direct heat and protecting the inside flabours. Which is why we Lose about 10% beans to static alone every time we grind.
Hey there! I think your solution (#2) is the best - I’ve been using it since I first saw your videos, although I prefer to do a bloom! This is the first time I’ve seen you explain how it traps the fines, though, and I’m glad you shared it. Lance actually just made a video where he uses a similar technique, and someone gave you a shoutout in the comments! You should check it out :-)
With coffee, there are grind sizes and grinder settings, but what comes out of the machine is ground coffee or coffee grounds. Some simply call it coffee, in whatever form (and that’s ok). Some call it powder (which is neither here nor there, though annoying for me if not specifically referencing espresso or Turkish).
@@-8_8- I’m no metal smith, but I think we’d call what falls on the floor in your analogy ‘shavings?’ Prob call the action ‘sharpening’ a blade, not grinding, though the wheel or stone certainly does grind.
Hello from New York City! What are coffee fines and how to remove them? Thank you for your informative video.
Nice demonstration. I’ve tried a bunch of different v60 recipes, but I’ve consistently found the single pour to give me the most enjoyable cup, to my tastes.
Thank youuu! Same Heehehee there’s some new thoughts I’ve been testing out to improve it too!
Angry Eric doesn't come across as very angry... He should make more appearances regardless.
thanks for the Sunday morning content boys!☕
We will work on this!! Happy Sunday!!
Great video as always Vince! I usually get rid of the superfines spreading out my grounds in a paper towel, so the finer pieces get stuck in the tiny holes. The coffee tastes cleaner 😅
Paper towel? I have to try this!! What an interesting idea! Thank you!
I generally won't do that as removing fines will also remove complexity much and trust a high end grinder.
Unless, its a blade grinder or like a very very cheap one.
I can clog a coffee filter by pouring only water in it. Why is it not possible to pour only water in it. Sick and tired of coffee filter overflowing so i tried pouring only water in it and after about 1.5 cups it just suddenly stopped going through filter and water just sits in it.
Very clever, Vince (and I love your pouring)!
I do something similar with my Bonavita immersion-dripper.
Thank youuu!
I tagged you in an Insta photo after trying your stir method (credit, where credit’s due!)
Can really see the impact in the ring of micro-fines around the top half of the filter, after drawdown.
YAAAAS thank youuuu!
I think the w60 clogs because the drips are coming down with a fair bit of force and the fines getting in to the paper.
If you ever try to put a French press brew through a v60 to clean it up it will go very slow or clog for a similar reason.
Essentially too much downwards pressure/agitation will cause it but it's interesting the stirring forces the fine to the side
They need to make a product that actually does the job‼️
You can also grind into a cup, close it with a lid, shake it vertically (larger particles will move to the top), open and fill into your dripper and slowly pour water onto it. Most fines will be on top of the cone.
Yups! It’s something we did before I guess this works much better if you don’t have a grinder like mine 🤔 I will integrate this into our suggestions!
Thank you for reminding me!!
Ever tried putting the ground coffee inside a metal filter and then washing it briefly under a tap? I wonder if that would be the easiest and most thorough way of removing fines. Would there be too much of a taste loss or are most compounds we want to extract difficult get out of the grounds with room temperature flowing water?
Oh I've thought about this too! I saw a video of Lance doing a metal filter over a paper filter brew and i thought about using a cold water rinse too since hot water does all the extraction (as you said) This is a very interesting idea I shall have to test this actually!
I feel like solution 2 is my favorite kind of brewing method cause love the extra body and flavor
Yesss extra body always a favourite for me woooo!!
Your single pour to a higher level does remove a ton of fines up the filter walls. Very consistent 👍
Yeeeees woooo
There's a lot of channels selling their own product, but generally I spend more time and occasionally money with RUclips channels which spend a lot of time on education, and particularly on deep dives into detailed topics. In your case the finer points of divot shape, the tasting after 1:30, and continued experiments are examples of why I wanted to try your beans. I hope I have nice things to say about them, and plan to bring them up on future comment section.
We are French descended here. Typically people drink dark roast, I'm from the land of cafe au lait and chicory. So I'm sure I'm in for something different.
A few things I wonder about- why doesn't my dome look like Vince's? His is so large, and mine is only average... Perhaps it's my form or filter, as I am using Melitta wedge filters folded which I have on hand at the moment. I get more of a bump than a dome.
spromeatheus has a video from a year ago talking about cafec roast specific filters. Would you care to comment about them, or the reported difference in Hario filters from factory to factory? I'm trying to figure out what the actual best filter for the mugen would be, but also learn more about the paper filter options.
Yesss Please do lete us know, hopefully you love the coffees. Thank you so much for your support from just comments and now even helping us through the shop.
Thank youuuuu!!!!
This is an excellent video. Thank you
aww Thank youuu!
commenting on an old video but I've run into a consistent clogging issue. I cleaned the grinder, got a new burr holder and changed the bean (too see if it was just a bean with a lot of fines). I've noticed my latest set of V60 filters end up being suctioned to the brewer, causing a 2:15-2:30 brew. If i lift the suction I get a more consistent sub 2min brew time for the single pour. Have you run into a similar issue at all? Thanks.
ooooo okay can you tell where your filters are coming from? The ones made iN US/EU actually have a slightly different material. I find the US one to be about 5-10% slower and the EU ones to be even slower. You can tell if there’s a smooth film on the inside of the filter. The ones made from Japan don’t have it!
@@TALESCOFFEE I had always bought the same ones on Amazon but I just ordered the untabbed ones from Japan and I’ll see if that improves. I’ve heard in other videos the new ones are slower so I’m assuming I finally got the slower batch of filters. Thanks for your response!
@@TALESCOFFEE USA btw.
@@dh6167 Yesss then it might be because it's made from the states, if you can find a japanese made one then it'll clog less!
It’s “Hedrick” I think. No “n”
Ahhhhhh oops. I meant no disrespect. Thank you for the correction! I always see it as Hedrick but idk why I think with the N 🙈
bless you.
just can not resist it.
😂 thank youuu
solution 4: harder water, its actually worked with me. About 75-160 tds gonna be nice
This actually is a good solution too!!
Clogging is terrible, a decent grinder will help a bit but for high altitude light roasts you will get a ton o fines. I deal with clogging two other ways:
1) I use clever dripper or hario switch with water FIRST, coffee SECOND, 12g coffee/200g water straight off the boil - fast drawdown
2) Kruve sifter. Yes, this is not for everyone, it's expensive and time consuming. But specialty coffee is expensive as well and I want to get the most of it. I use 400um and 900um sieves. I get about 20% fines, it may seem wasteful, but I keep the fines in a jar for moka or use it as a plant fertilizer. And the boulders get re-ground.
There are WAY cheaper sifters that shaped like a dosing cup and that is more than enough. You can put the fines back in the last 20 second of your brew and that helps less over-extracting the fines and clogging without losing any flavors
You are not wasting coffee but rather the time, characteristic and flavor of the coffee. You will get a very clean coffee but it will taste very one noted and lacks the complexity of what Specialty coffees can offer. I can't change how you do your coffee but I can only recommend this way.
@@tippykaffu4047 I'm not sere there is cheaper and similarily accurate sifter out there with two level design. There is the shimmy, but that thing is pretty expensiveas it is just one trick pony. Kruve lets you calibrate your grinder, compare it to other grinders and also you get to know your coffees as the grind ditribution varies on bean processing, roast, altitude, variety, etc.
Getting rid of your fines and regrinding the boulders makes of very clean but full-bodied cup. But adding the fines for the last part of extraction is an interesting idea, I have actually never heard of it up until now. I have to try it.
Also, what helps with faster drawdown are papers. Currently I'm using origami cone shaped as the flow faster then V60 (both NL and 2ng Japanese).
@@kubahurvajzcz sifters does not need to be precise as the overengineered Kruve if its about seperating or removing fines. One "Kruve screen" is enough to do that. Most sifters will do, just make sure its a good quality one.
I really still would rather stir like method 2 to get the body I need than sacrificing any complexity to the flavor. Specialty coffee isn't as special without the bit of complexity most characteristics it bring. This is why I would argue that Kruve is... not that great. You may value body and clean but I value complexity more than body and clean.
@@tippykaffu4047 I actually happened to try stirring the fines in for last 20 seconds of extraction and the difference in taste is there but I wouldn't say it got more complexity, bit more pronounced acidity, but I'd have to dial in the recipe a bit to have it balanced. There was actually bigger difference in texture as it got a heavier mouthfeel and dropped clarity..
I know Kruve is not for everyone but it really isn't just for removing fines. While it being pretty accurate, to shake off all sub-400um (in my case) particles, you would have to shake it for hours, so there are some left stuck to the larger pieces. Before I bought it I had completely different idea of how I was about to use it. But actually 400um - 900um range is pretty fine to extract the flavors and while regrinding the boulders on finer settings, the extraction is very even.
@@kubahurvajzcz Did you try stirring before trying to do a second one without fines? The body and less clarity came from the stirring in chopstick instead of the fines though I had better clarity in my experience. I'd suggest do your standard brewing but add the fines back in. I heavily suggested the stirring chopstick because it has elevated the taste in my coffee after even perfecting Hoffman's recipe.
I think I already made my point in arguing about Kruve so. Its definitely not about the fines but rather just so excessive for daily coffee brewing. Kruve only makes sense if you are experimenting on coffee and trying to compare grinders unless you have a lot of time and have fun playing with the Kruve
By the way, can we talk about coffee processes and single origins as well? I could talk about some things I know. Also, we can also implement coffee/process specific general rule on brews as well.
My coffee this week tastes chocolatey, boozy and malic.
HMMMMM this could be hard, I have too many thoughts on this but I’ll work on this actually. Good to hone in some testing on this!
@@TALESCOFFEE Its not too too hard. Some already have theorized that coffee that produces more fines should be coarser.
But what we are looking for is to find the "best" flavor
Would you blame the grinder at all? Too many fines? (Just curious)
Nope, I looked into it, these fines that I take out. Some of the static fines are larger ones like the size I look for. But they’re lighter in colour and in weight (not provable) but I’d assume they are since the grinder spins fast and all the heavy ones move down and the lighter ones move outwards. If you take them out it’ll be a different texture even though it’s the sMe size.
I don’t think it’s a grinder difference but just the nature of beans. Personally I believe it’s like the outside layer of the beans. This is cause it’s like a crust of a steak, less flavours but crispy. It’s cause it’s the side facing direct heat and protecting the inside flabours. Which is why we Lose about 10% beans to static alone every time we grind.
Bless you, Vince
😂 thankssss
Hey there! I think your solution (#2) is the best - I’ve been using it since I first saw your videos, although I prefer to do a bloom! This is the first time I’ve seen you explain how it traps the fines, though, and I’m glad you shared it. Lance actually just made a video where he uses a similar technique, and someone gave you a shoutout in the comments! You should check it out :-)
Who's candice?
Grounds
Definitely working on fixing this 😂 I was more careful in the coming video’
It's funny though. If I were to grind my knife on a wheel, we could say I've ground that knife. But we wouldn't call what falls in the floor grounds.
With coffee, there are grind sizes and grinder settings, but what comes out of the machine is ground coffee or coffee grounds.
Some simply call it coffee, in whatever form (and that’s ok). Some call it powder (which is neither here nor there, though annoying for me if not specifically referencing espresso or Turkish).
@@-8_8- I’m no metal smith, but I think we’d call what falls on the floor in your analogy ‘shavings?’ Prob call the action ‘sharpening’ a blade, not grinding, though the wheel or stone certainly does grind.
Bad product