Until I started watching your channel, I couldn't make my V60 pour overs work: under extracted or over extracted yuck. Your single pour technique is the best and stirring at the end with a finer grind makes a delicious cup every time. Thank you!
You are quickly becoming the master pour over teacher. Your information and sharing is bar none the best. I am actually stunned at the depth and breadth of the information you give. Your Masterclass on Pour Overs is simply the best thing on the subject, even if I decide to adapt some of the data to other methods. There is so much technique/information some tidbit of technique/information will simply apply to any pour over, regardless of method. This is what the internet is made for, the dissemination of good information, useful and considerate. Thank you for being the best part of the internet.
Aww thank you for these words. I merely wish to share all the ideas and thoughts that I come across so people can try and test things ❤️ can’t wait to share more thoughts with everyone! 🙌🏼
@@TALESCOFFEE I finally got my first dome...to think I got actually giddy when I saw the water recede and the dome appear. It truly is an art. It has to be a fast and furious stir with the right finesse...still working on it as the the very next brew the dome was not as pronounced... Oh and the coffee tasted wonderful.
Awww IM SO GLAD to hear it worked so well for you. The dome is very exciting to see 🥺 it’s based on a siphon stirring technique but it helps us extract the last little bit out. We may go ultra in-depth into the art of stirring but that’ll be left till a later date probably
Great video! I would love to see more videos like this. I particularly like it when you explain, in detail, how to change different variables in your pour over technique based off the bean you are using. I’d like to see more videos where you dial in a coffee, and explain how you change your technique on each batch based on what you are trying to achieve in the cup.
Hi, nice interesting idea. I adapted ur way of setting the ground, as well as the storing and swirl. I still like to bloom my coffee tho, because it’s so freshly roasted. But everything else I pretty much follow ur technique. I find it very similar to Hoffmann’s recipes.
I’m glad there’s information for you to take away. As much as we love our single, the theories and ideas I come up with are meant for all forms of brewing methods. So thanks for applying our ideas into your brew method!!
You're videos are incredibly informative and I greatly appreciate that. The one thing I am astounded in is how easily your domes form. I am very new to the pour over game, but have never actually accomplished a true dome. Every time my flush finishes, it takes the shape of my V60 and is nowhere near a dome-shape. Do you have any pointers for that? In the mean time, i'll go back through your videos to find one.
I did the high agitation method this morning before I even knew this video came out and it made my coffee taste much more extracted and flavorful. I only have one question though am I pouring to fast if it takes me 38 - 48 seconds to get all my water in?
So glad to hear that the ideas work for you. Mm the timing is fine. I think of course wirh smaller brews you’ll finish pouring faster but yeah I think around 45 seconds is fine not a problem!
Hi! Great video but... I thought that high agitation is for lighter roasted coffees (they need more time for full extraction) and low agitation is for darker (low density - faster extraction) but You say opposite things on that video:) Please tell me if I'm wrong.
Hey! Good question, yeah so for lighter roasts, GENERALLY speaking they sink faster so the flavours extracted from them are relatively quick. Which is why we suggest a lower agitation. Where as darker ones because it takes more force to push the coffee grinds down we go eith a higher agitation. 。 Though the speed for them is different I tend to pour a little faster for the lighter coffees to flush it all out, and a little slower for darker coffees to prevent the gases from pushing the water out.
@@TALESCOFFEE I came to say what Piotr said but your reply is interesting. This could explain why I prefer single pours w/ higher water temps for lighter roasts and generally prefer multi pour brews w/ lower water temp for medium/dark roasts. Really appreciate all your work & all the questions you ask!
Yups! That could very well be why!! Super glad to be of help. Feel free to ask away, I try to share as much as possible! I want our channel to be as open minded and free flowing as possible! 🙌🏼
Hi Vincent, what tweak to your recipe would you recommend for super light roast (especially high altitude) beans? I am constantly having trouble with those beans, the density is so high that I couldn't even the grind to float. It sinks so fast and clog the filter most of the time. Thanks in advance.
Hey Henry! Great question. So for higher density coffees you could go up a small amount for grind size if it’s not floating at all. However if you’re asking for pouring technique you gotta start extremely low and slow. When it’s gentle and with a low and slow pour you will easily lift all the grinds up. Think of it this way the less agitation the higher to floats. If your coffee doesn’t have much gas it won’t be obstructed from an extraction point. So low and slow and then only down the middle should help you lift all your grinds up. Also keep your eyes peeled for this weeks video it should explain this a bit more 😉
Hey! . Thank youuu! . For me I prefer to use a lower agitation method for lighter coffees. Simply because they finish extracting much quicker and they sink much faster. Once the coffee sinks I feel like it’s done extracting so that’s why we use lower agitation method to hit the right volume ^^
Hi! I had been using the v60 immersion dripper a lot recently. Ive been using a not so uniformly grilled beans or a bit charred light roast. The very recent one had no bitterness at all but the usual V60 gave and immersion but unstirred floating grounds.(all of them gave out the character of the coffee well enough). It seems that coffee grounds might have trapped the gas inside if it is not stirred. This really makes me questions what blooming truly is. I feel like it is somewhat needed but hmm.
So this comes down to how much we want to extract and how it is done. The bloom for us is in my a very high agitation pour/technique. So it’s best used for darker coffees or brews where you cannot match the drain speed/extraction. So your floating grinds could be a pouring difference. Try to look to push the grinds down with the pouring technique alone!
@@TALESCOFFEE anyways, I had been trying a colder bloom(80ish) and longer time for a light roast by closing the dripper. Its very characteristic sweet after that like brown sugar and caramel. I still love the single pour the most for the bringing out extra fruity flavor the most! Thx for the advice
@@TALESCOFFEE Just to clarify, the way I did was a classic v60, 80°C with 35 second of the whole bloom. I was shocked that they brought out caramel flavor with the one I did that wasnt intentionally by the roaster to that strong. Maybe this can bring out more complexity than its supposed to be.
Using cold water helps protect the burning flavours from coming out. So it allows you more time to draw out much more flavours. This art is very fun isn’t it 😛
So for a smaller you, you’ll want to brew with a smaller dripper and much closer to the dripper. If possible try to pour slower thougu it is hard to hold a slower flow rate for a smaller Dripper. Some of my favourite brews are 15g to 225ml where I use the hario v60|01 and start with as slow as 4g/second so it takes over 15 seconds to hit the 60g of water allowing for a very strong first drip and then finishing the brew around 1:15
@@TALESCOFFEE had so much trouble getting a good brew from these beans and this worked really nice. I poured as slow as possible and got a bit of a mushroom cloud. It was kind of like the "osmotic flow" method but because of the sloped bed it spreads out. I went 15:200, I reckon I can take it a bit finer and go a tad longer next time
Sooo glad to hear it worked out well for you. Yeah if you’re getting a sloped bed you can always do a flush finish. It should be a flatter bed if anything.
I’ve not been blooming since watching your channel….and haven’t looked back either. I’ve recently been wondering about my pour technique and have probably been doing a high extraction pour. I am really liking my brews as they have become more juicy with nice mouthfeel and sweet lingering finishes. Sometimes there will be very slight dryness, but it’s minimal. I think that happens if I pour too slowly.
Yups! If you do too much movement it causes agitation so a quicker one will be much sweeter! Glad you’re loving the method! Hope it homes down the technique even further!
My life is a lie. I always work around in a circular motion (lighter roasts) when I’m not doing the ol Stall the Fall method (which has been less often recently to try and get a routine down). I will try to make a mental note to try lower agitation in the coming days.
Let me know how the lower agitation works for you! It does depend on the beans and having a shorter brewer allows for an even tighter and gentler entry point!
![[HARIO] V60 One Pour Dripper MUGEN_Tetsu Kasuya_World Brewers Cup 2016 Champion](http://i.ytimg.com/vi/ATgeSolqXSU/mqdefault.jpg)
![[HARIO] V60 One Pour Dripper MUGEN_Tetsu Kasuya_World Brewers Cup 2016 Champion](/img/tr.png)
Until I started watching your channel, I couldn't make my V60 pour overs work: under extracted or over extracted yuck. Your single pour technique is the best and stirring at the end with a finer grind makes a delicious cup every time. Thank you!
Thank you so much for believing and using our method!! Glad it’s working out super well for you 🙌🏼🙌🏼🙌🏼
You are quickly becoming the master pour over teacher. Your information and sharing is bar none the best. I am actually stunned at the depth and breadth of the information you give. Your Masterclass on Pour Overs is simply the best thing on the subject, even if I decide to adapt some of the data to other methods. There is so much technique/information some tidbit of technique/information will simply apply to any pour over, regardless of method.
This is what the internet is made for, the dissemination of good information, useful and considerate. Thank you for being the best part of the internet.
Aww thank you for these words. I merely wish to share all the ideas and thoughts that I come across so people can try and test things ❤️ can’t wait to share more thoughts with everyone! 🙌🏼
@@TALESCOFFEE I finally got my first dome...to think I got actually giddy when I saw the water recede and the dome appear. It truly is an art. It has to be a fast and furious stir with the right finesse...still working on it as the the very next brew the dome was not as pronounced... Oh and the coffee tasted wonderful.
Awww IM SO GLAD to hear it worked so well for you. The dome is very exciting to see 🥺 it’s based on a siphon stirring technique but it helps us extract the last little bit out.
We may go ultra in-depth into the art of stirring but that’ll be left till a later date probably
been trying this out recently and I have noticed that the single pour technique is able to capture the smell of the bloom phase within the coffee!
yups! The aroma is there cause the crema holds it down. I personally think we lose a lot of flavour from blooming
Great video! I would love to see more videos like this. I particularly like it when you explain, in detail, how to change different variables in your pour over technique based off the bean you are using. I’d like to see more videos where you dial in a coffee, and explain how you change your technique on each batch based on what you are trying to achieve in the cup.
I will definitely be getting in more of these for you! I plan to do a dial in video as well for sure, been on the list actually!
Hi, nice interesting idea. I adapted ur way of setting the ground, as well as the storing and swirl. I still like to bloom my coffee tho, because it’s so freshly roasted. But everything else I pretty much follow ur technique. I find it very similar to Hoffmann’s recipes.
I’m glad there’s information for you to take away. As much as we love our single, the theories and ideas I come up with are meant for all forms of brewing methods. So thanks for applying our ideas into your brew method!!
You're videos are incredibly informative and I greatly appreciate that. The one thing I am astounded in is how easily your domes form. I am very new to the pour over game, but have never actually accomplished a true dome. Every time my flush finishes, it takes the shape of my V60 and is nowhere near a dome-shape. Do you have any pointers for that? In the mean time, i'll go back through your videos to find one.
Thank you for your support
What's the best technique for lower acidity levels?
I did the high agitation method this morning before I even knew this video came out and it made my coffee taste much more extracted and flavorful. I only have one question though am I pouring to fast if it takes me 38 - 48 seconds to get all my water in?
So glad to hear that the ideas work for you. Mm the timing is fine. I think of course wirh smaller brews you’ll finish pouring faster but yeah I think around 45 seconds is fine not a problem!
@@TALESCOFFEE ok, thank you for such a quick response.
Hope it worked out for you! And you’re welcome! I try my best sometimes I get a bit delayed with my shop 😩
Hi! Great video but... I thought that high agitation is for lighter roasted coffees (they need more time for full extraction) and low agitation is for darker (low density - faster extraction) but You say opposite things on that video:) Please tell me if I'm wrong.
Hey! Good question, yeah so for lighter roasts, GENERALLY speaking they sink faster so the flavours extracted from them are relatively quick. Which is why we suggest a lower agitation. Where as darker ones because it takes more force to push the coffee grinds down we go eith a higher agitation.
。
Though the speed for them is different I tend to pour a little faster for the lighter coffees to flush it all out, and a little slower for darker coffees to prevent the gases from pushing the water out.
@@TALESCOFFEE I came to say what Piotr said but your reply is interesting. This could explain why I prefer single pours w/ higher water temps for lighter roasts and generally prefer multi pour brews w/ lower water temp for medium/dark roasts.
Really appreciate all your work & all the questions you ask!
Yups! That could very well be why!! Super glad to be of help. Feel free to ask away, I try to share as much as possible! I want our channel to be as open minded and free flowing as possible! 🙌🏼
Hi Vincent, what tweak to your recipe would you recommend for super light roast (especially high altitude) beans? I am constantly having trouble with those beans, the density is so high that I couldn't even the grind to float. It sinks so fast and clog the filter most of the time. Thanks in advance.
Hey Henry! Great question. So for higher density coffees you could go up a small amount for grind size if it’s not floating at all. However if you’re asking for pouring technique you gotta start extremely low and slow. When it’s gentle and with a low and slow pour you will easily lift all the grinds up. Think of it this way the less agitation the higher to floats. If your coffee doesn’t have much gas it won’t be obstructed from an extraction point. So low and slow and then only down the middle should help you lift all your grinds up. Also keep your eyes peeled for this weeks video it should explain this a bit more 😉
why you pair light roast with low agitation.
Amazing content. Thank you. Would you say then generally speaking medium-light to light you’d use high agitation?
Hey!
.
Thank youuu!
.
For me I prefer to use a lower agitation method for lighter coffees. Simply because they finish extracting much quicker and they sink much faster. Once the coffee sinks I feel like it’s done extracting so that’s why we use lower agitation method to hit the right volume ^^
@@TALESCOFFEE thank you 🙏
Hi! I had been using the v60 immersion dripper a lot recently. Ive been using a not so uniformly grilled beans or a bit charred light roast. The very recent one had no bitterness at all but the usual V60 gave and immersion but unstirred floating grounds.(all of them gave out the character of the coffee well enough). It seems that coffee grounds might have trapped the gas inside if it is not stirred.
This really makes me questions what blooming truly is. I feel like it is somewhat needed but hmm.
So this comes down to how much we want to extract and how it is done. The bloom for us is in my a very high agitation pour/technique. So it’s best used for darker coffees or brews where you cannot match the drain speed/extraction.
So your floating grinds could be a pouring difference. Try to look to push the grinds down with the pouring technique alone!
@@TALESCOFFEE anyways, I had been trying a colder bloom(80ish) and longer time for a light roast by closing the dripper. Its very characteristic sweet after that like brown sugar and caramel.
I still love the single pour the most for the bringing out extra fruity flavor the most!
Thx for the advice
Glad we could help! Hope we bring a new type of insight to your brewing method!
@@TALESCOFFEE Just to clarify, the way I did was a classic v60, 80°C with 35 second of the whole bloom.
I was shocked that they brought out caramel flavor with the one I did that wasnt intentionally by the roaster to that strong. Maybe this can bring out more complexity than its supposed to be.
Using cold water helps protect the burning flavours from coming out. So it allows you more time to draw out much more flavours. This art is very fun isn’t it 😛
These pours seem so different then your masterclass video. Also I’m surprised to hear you mention a bloom.
Yeah these are more of an in-depth pouring guide. The masterclass was just an overview of the method itself!
@@TALESCOFFEE awesome! Thanks for going in depth. I need to practice my stir. Lol
What tweak would you make for a smaller brew? In the 200ml range
So for a smaller you, you’ll want to brew with a smaller dripper and much closer to the dripper. If possible try to pour slower thougu it is hard to hold a slower flow rate for a smaller Dripper. Some of my favourite brews are 15g to 225ml where I use the hario v60|01 and start with as slow as 4g/second so it takes over 15 seconds to hit the 60g of water allowing for a very strong first drip and then finishing the brew around 1:15
@@TALESCOFFEE got the 01, will give it a try!
I've found that if you're careful you can slightly rest the the spout on the side of the brewer, makes being slow and steady a bit easier.
@@TALESCOFFEE had so much trouble getting a good brew from these beans and this worked really nice. I poured as slow as possible and got a bit of a mushroom cloud. It was kind of like the "osmotic flow" method but because of the sloped bed it spreads out.
I went 15:200, I reckon I can take it a bit finer and go a tad longer next time
Sooo glad to hear it worked out well for you. Yeah if you’re getting a sloped bed you can always do a flush finish. It should be a flatter bed if anything.
So.Many.Domes ❤️
Im surprised your lower extraction method still had a dome. Never mamaged to do that if i dont flush in a circle
YESSS like I said always a dome for you hahahahahaha. It’s just getting the water level high enough and stirring, that’s how we get domessaa
I cant seem to get to do the last pour to get it rotate. I was able to do it on my small kettle but I wasnt able to do it with my fellow stagg
Was it the same beans? If it is hmm thr stagg yoh can try filling the kettle less, should help!
I’ve not been blooming since watching your channel….and haven’t looked back either.
I’ve recently been wondering about my pour technique and have probably been doing a high extraction pour. I am really liking my brews as they have become more juicy with nice mouthfeel and sweet lingering finishes. Sometimes there will be very slight dryness, but it’s minimal. I think that happens if I pour too slowly.
Yups! If you do too much movement it causes agitation so a quicker one will be much sweeter!
Glad you’re loving the method! Hope it homes down the technique even further!
My life is a lie. I always work around in a circular motion (lighter roasts) when I’m not doing the ol Stall the Fall method (which has been less often recently to try and get a routine down). I will try to make a mental note to try lower agitation in the coming days.
Let me know how the lower agitation works for you! It does depend on the beans and having a shorter brewer allows for an even tighter and gentler entry point!