Excellent, Paul, this one's a masterpiece. Probably the best pour-over tutorial I've ever seen. Thanks, and I'll be referring back to it often, I'm sure.
Thanks, glad you love it!! Even though it's not a complete "tutorial" for pour-overs, I do believe that brew time for a pour over is such an overlooked aspect of the craft that needs to be talked about more often :D
@@brewinghabits I watched this one again and picked up things I missed with the first time. It was interesting how temperature affected brew time; I had never considered that before. There's a lot of really good info and I'm plotting my next move now, ha.
I was also very fascinated by this aspect of how they (water temperature and brew time) change the extraction level in opposite directions! In a near future video, I want to do some tests and see if these two negate each-other out!! What if a change in water temperature in a pour-over leads to a balanced cup at different temperatures keeping all the variables the same +_+
@@brewinghabits I know the post is old but just watched the video (loved it and very informative). Being new in coffee, I had a dark roast (forgot the specific info on the bean). that I had brewed at a temperature for medium-to light roasts. It did not taste good. I saw my notes on bean temperature and re-made it using a much lower temperature, 83C, and the cup came out great. I can't say this will work for all beans but glad it did for those. Have you tried this yet, being about a year later since the post? Just curious about any new thoughts on this. And if you will do anymore in-depth videos on these topics? My apologies if you had in other videos. You have many for me to watch :)
@@coffeecove7058 I gotchuuuu, here ya go! A video I made about why you should be brewing with lower water temperatures :D ruclips.net/video/f6WLcv3O6TU/видео.html
Once the water is at a certain temperature extraction is generally unaffected. It is a myth that boiling water yields a higher extraction. I have also found that with certain coffees that grinding finer does not necessarily make for a longer brew time.
I tend to get my brew time around 2:30 minutes for 300 ml, I thought that for V60 this was recommended, but if you are recommending 3 to 4:30 is a better brew time , I can definitely try that as well.
If your cup of coffee tastes good at 2:30min then I would say stick to it! Just curious, are your filters tabbed? If they aren't tabbed then they might have a faster flow rate than the tabbed ones. Are you using a bean on the darker roast side? That would also impact the speed making it faster.
I have a another major question, I tend to use 22 to 25 clicks on my commandante for my v60, the grind size varies depending on the coffee beans, but lately I got 2 different beans that was draining super fast rather then my preferred 2:30 the drain would be done around 2:10. This timing doesn't change even when I get my comandante to 18 clicks which is pretty fine grind. The method I use to brew water temperature everything is the same, how is it possible that some beans drain so fast?
Different beans drain differently according to factors like their roast level, bean density, bean varietal, fines created and so on. You could also try out a pulse pour method. That will let the grinds settle down between pours slowing down the flow. The Kasuya 4:6 method would be something to look into if you would want to try that. You could also just divide your pour after the bloom into like 3 segments with 10sec intervals. That should increase the brew time a tad. With all that said, the more important factor is the taste of the cup. Is it under-extracted with some sharp acidities/sour notes? Perhaps an extremely light body? That's what I would expect with such a quick brew time. If not then perhaps the beans you have are just suitable for a lower brew time. At the end of the day, it is just a benchmark in pour-over. A longer brew time would mean a longer contact time between water and coffee, which leads to more extraction. If the cup is balanced and delicious then other variables in the recipe are compensating for the lower brew time extraction (finer grinds, boiling water, technique etc), still leading to a good cup of coffee.
hey greetings from Indonesia. I have question, usually after a week my coffee tend to taste more acidic and less flavors. What do you think cause this ?
You make the best tutorials on pour over coffee brewing I've seen online. Very professionally done. Thank you sir.
Glad the tutorials are helpful! Really appreciate the comment, cheers :D
Excellent, Paul, this one's a masterpiece. Probably the best pour-over tutorial I've ever seen. Thanks, and I'll be referring back to it often, I'm sure.
Thanks, glad you love it!! Even though it's not a complete "tutorial" for pour-overs, I do believe that brew time for a pour over is such an overlooked aspect of the craft that needs to be talked about more often :D
@@brewinghabits I watched this one again and picked up things I missed with the first time. It was interesting how temperature affected brew time; I had never considered that before. There's a lot of really good info and I'm plotting my next move now, ha.
I was also very fascinated by this aspect of how they (water temperature and brew time) change the extraction level in opposite directions! In a near future video, I want to do some tests and see if these two negate each-other out!!
What if a change in water temperature in a pour-over leads to a balanced cup at different temperatures keeping all the variables the same +_+
@@brewinghabits I know the post is old but just watched the video (loved it and very informative). Being new in coffee, I had a dark roast (forgot the specific info on the bean). that I had brewed at a temperature for medium-to light roasts. It did not taste good. I saw my notes on bean temperature and re-made it using a much lower temperature, 83C, and the cup came out great. I can't say this will work for all beans but glad it did for those. Have you tried this yet, being about a year later since the post? Just curious about any new thoughts on this. And if you will do anymore in-depth videos on these topics? My apologies if you had in other videos. You have many for me to watch :)
@@coffeecove7058 I gotchuuuu, here ya go! A video I made about why you should be brewing with lower water temperatures :D ruclips.net/video/f6WLcv3O6TU/видео.html
very well done video, thanks.
Thanks buddy, appreciate the comment :D
Thanks bro
No prob! Hopefully the video will give you some insight for your next brew :D
Once the water is at a certain temperature extraction is generally unaffected. It is a myth that boiling water yields a higher extraction. I have also found that with certain coffees that grinding finer does not necessarily make for a longer brew time.
Great content, have to go back here as Im learning more on high mountains coffee beans
I tend to get my brew time around 2:30 minutes for 300 ml, I thought that for V60 this was recommended, but if you are recommending 3 to 4:30 is a better brew time , I can definitely try that as well.
I use the Japanese hario filters
If your cup of coffee tastes good at 2:30min then I would say stick to it!
Just curious, are your filters tabbed? If they aren't tabbed then they might have a faster flow rate than the tabbed ones. Are you using a bean on the darker roast side? That would also impact the speed making it faster.
I have a another major question, I tend to use 22 to 25 clicks on my commandante for my v60, the grind size varies depending on the coffee beans, but lately I got 2 different beans that was draining super fast rather then my preferred 2:30 the drain would be done around 2:10. This timing doesn't change even when I get my comandante to 18 clicks which is pretty fine grind. The method I use to brew water temperature everything is the same, how is it possible that some beans drain so fast?
Different beans drain differently according to factors like their roast level, bean density, bean varietal, fines created and so on. You could also try out a pulse pour method. That will let the grinds settle down between pours slowing down the flow. The Kasuya 4:6 method would be something to look into if you would want to try that. You could also just divide your pour after the bloom into like 3 segments with 10sec intervals. That should increase the brew time a tad.
With all that said, the more important factor is the taste of the cup. Is it under-extracted with some sharp acidities/sour notes? Perhaps an extremely light body? That's what I would expect with such a quick brew time. If not then perhaps the beans you have are just suitable for a lower brew time. At the end of the day, it is just a benchmark in pour-over. A longer brew time would mean a longer contact time between water and coffee, which leads to more extraction. If the cup is balanced and delicious then other variables in the recipe are compensating for the lower brew time extraction (finer grinds, boiling water, technique etc), still leading to a good cup of coffee.
What about stir vs swirl vs non of them , does that effect brewing time
Watching this video while drinking some pour over coffee 💪
I've gotta say, that's quite the iconic duo :D
hey greetings from Indonesia. I have question, usually after a week my coffee tend to taste more acidic and less flavors. What do you think cause this ?