I'd been doing the cold water technique for couple of years in my french press. I pour some cold water and let it bloom for about 30 secs then the hot water for about 4-5 mins and get amazing nice coffee.. I though i'm stupid screwing my coffee by cold water, but then thought of checking out on internet.. and there u go.. u have vince doing this cool video.. i sometimes let french press sit longer and get stronger but not bitters.. thanks vince
Yups need a longer extraction time if you use cold water but km glad there’s more people trying things out! Don’t be scared of peoples judging you, if you can explain it you’re Goood to goooooo!
@@TALESCOFFEE Thanks.. just to add.. off late i've started doing 3 stage brewing.. Cold bloom for 30 secs.. warm bloom (just add bit of hot water) for another 30 secs then 4-8 mins of hot brewing.. this is coming out extremely well
@@MaheshGoel Nice! This is amazing to hear, yeah if you did a third pour the cold bloom would probably turn out better because the extraction would be much better I think!
Very interesting. I’d theorize that using cold water it softens up the grinds without violent release of gas, causes gradual increase in water temperature around the grinds when you pour hot water, and gas is released more gently over longer period. So you get little less extraction because of that but it perhaps doesn’t break up the grinds as much and it releases less macromolecules responsible for bitter flavors. They do tell you in traditional Japanese method that if you see the slurry bubbling up, your water is too hot and you will get too much unwanted flavors, which seems to relate to this.
You can fix the bubbling up with a slower pour. The Japanese way is interesting but I think to say that bubbling is too hot, if you pour slowly enough like them the bubbles would be inside which is why they have gigantic blooms. They too use quite a high temp. But it is correct big bubbles is way too hot that’s how I’ve suggested the temp control in a few other videos. But the cold water does slow down the extraction process so the interesting idea is to use .. the Hario switch … 🤔
@@TALESCOFFEE thanks! I’d also think that with cold water, first drips would be almost nothing, so you may want to discard that part or like you say, hario switch... but then it starts to become a different brewing method altogether!
I’m gonna try this, I’m gonna check the temp of the slurry and then I’m gonna compare this method with just a lower temp brew. I suspect that they’ll be similar but maybe the gradual increase in temp will make a big difference
This video Is amazing! Here In Guatemala The standard roast Is medium dark, so i tried and worked like a charm! Also shared The video on a pour over fb group and was a hit!
Thanks Vincent! I will give it a try tomorrow morning. Intersting thought about the cold. I am also a bourbon guy and I typically like my bourbon neat. Occasionally I may put some water or ice in to "tame" a really high proof bourbon. To me the ice (cold) shuts down the flavors a bit almost "freezing them" but to many, this is the way they like it. So interesting about the cold bloom. I wonder if it "freezes" or locks in the original flavors and helps with the rest of the brew. Interesting science for both coffee and bourbon. I am a med roast person so I will give this a try. Thank you for your videos!
Hmmmmmm I think it’s more to do wirh how cold water doesn’t actually steep the coffee as well. So it doesn’t “open” up the grinds as quickly. If tou let the hot water slowly release the flavours then you may get a better brew overall
So how's it work with light roasts? I didn't do the cold bloom yet but I did do a cooler bloom the other day with like 75c water, then brewed the coffee with regular water temperature (I think like 93c) after a minute or so wait and it turned out pretty good!
@TALES COFFEE Thank you for another great recipe! I like the reduced bitterness. I am always impressed how you find your own way of preparing a good coffee. - In the video you say that you used this technique before you discovered the single pour. May I ask if you stopped using the cold bloom technique and if yes, why do you prefer the other one? - All the best and regards from Germany, Berlin
Hey! Haha I actually used the ice cube for siphon first cause I found the temp too high. This was before I discovered waiting a bit to allow the water to hit equilibrium inside the upper chamber of the siphon. I stopped using the cold bloom because I started freezing my beans instead before the brew. It does the same thing but no need to make ice or have the ice weigh the beans down! Just freeze the beans before grinding. It only takes about 5-10 mins to chill it, and then grind it frozen the beans are cool to touch. It effectively does the same thing! Thanks 🙏🏼
@@TALESCOFFEE Thank you for your answer and for sharing even another new trick! But I will stay with the cold bloom (for now). Take care, all the best.
Hi Vince! I'm a huge fan of your single pour method and it has worked so well for me. My honey coffee tastes sweeeeet and delicious, very rich and fruity. Now watching this video and willing to try this out tomorrow. Question: should I use real cold water for blooming? I mean water from the fridge.... Or would it be fine to try blooming with just tempered water (around 35C)??
@@LevyCarneiro thanks pal. Well I just tried cold blooming for the first time and man, the cup is soooo sweet! A bit weak maybe but next time I'll grind slightly finer
Sorry guys hella busy. The cold water is just room temperature. You could use water feom the fridge it’ll be even slower. You’ll probably want to use an even finer grind then or a little less water just because of how slow the grinds will absorb the fridge cold water!
@@TALESCOFFEE My idea was to use the cold water to tame the fines and not hit them with the hot water thereby avoiding bitterness, secondly before this method I was doing the 3 min steep then filter method and I found that coffee fibers swell up after some contact time with the water, so the cold bloom is meant to open up the coffee more for the final hot extraction.
Usually when I ditch the bloom I get every time a more sweet brew. What about cold blooming with cold brew?? 😁😎 Just tried it! Works like a charm esp. with high ground beans! Though I would use 24-26g for the next one! Thanks for the video!!
You’re super welcome! Yeah generally ditching the bloom does give sweeter flavours. But the cold bloom can work in an interesting way too! Can’t wait to show you guys the evolution of it 🙌🏼
Other coffee third wavers demonstrated ditching the bloom AND the tail. I am too cheap to do that, but I get the point. (Forget if it was the real sprometheus or James Hoffmann.)
@@LeePierre when you say ditching the bloom do you mean just single pour or separating the bloom part brewed out and throwing it out? That part has the most flavour though!
@@TALESCOFFEE I mean throwing the bloom out. Usually I opt in this case for a 1:10 ratio the ensure good result. Though it’s not for ppl who do like high(er) acidity. BTW I just made today a cold brew cold bloom crossing a vietnamese robusta with an indian robusta. It was an excellent cup TBH 😀
@@TALESCOFFEE ok so crazy results! Run it twice (first time I may have forgotten to change the grind 🤓) This method totally removes any hint of dryness / astringency (both grind sizes). Really pleasing mouth feel and let’s you really focus on the tastes And wow - totally new flavours come through from this method. Definitely more sweetness and it seems to really bring out the fruitier notes and feels easier to pinpoint different flavours in the coffee. Really delicious! Going coarser definitely seems to increase the sweetness levels but I would suggest people try both grind sizes as I found a couple of different notes in each and both were super pleasant NB used room temperature water not fridge water for the “cold” section Thanks for the cool new approach V!!!
Dude I’m super glad this method slept a good impression. It’s so interesting what we can do with coffee right? ^^ I’m super glad to hear this worked out super well for you too. Wait till you see the evolves version :D
What if you use these method for inmersion brewing like French Press (cold bloom first, and then hot watter)? could it make a difference? Ill try and see
Yes it does! I actually suggest people use just enough cold water to cover the grinds in full immersions before using hot! But do increase the steep time just a little longer!
Nice vídeo, I used also cold water pre infusion for my recipe at national BrC with the hario switch and it worked perfectly with the low density bean I was using
What beans were used and what are the indicated cupping taste notes on the beans? Does the method make nutty/chocalate/earthy beans into a sweet brew as well?
@@TALESCOFFEE tried cold bloom this morning using room temp water on medium dark roast Papua Sigri beans. It brought out much more of chocolatey sweetness while minimising the harsh bitter taste than hot bloom. Love it. Thanks!
Anyway vince, i just found out origami has launched they new dripper name origami kone 10.1 which collaborate with 90+ and WBC champ 2019 (the one that use origami in WBC) Maybe it can be your review subject for next video 😁😁😁
After watching your Hario Switch video I was thinking if there’s a way to achieve the soak bloom with a regular V60, mainly because I’m just starting out and it’s hard to really pour super slow with 13g to 200ml (my ratio). So it seems the cold bloom is a way to achieve the same, isn’t? By being cold, the water percolates slowly which allows to stir right in the beginning (15 seconds), as opposed to only at the end. I will try it out! Thanks!
An issue I’m having with the beans I’m using: I do 4 pours of 50g (ratio is 13g to 200ml), so the first pour kind of gets the grounds swollen so to speak, and the second pour at 30s breaks it and there’s a burst of blooming. It’s like a double blooming. Is this an issue? If yes, any idea what this is? Thanks a lot!
@@TALESCOFFEE docs.google.com/presentation/d/1IQgrS8KZ1ivFSCGwF9i_gUCmZANdk0aOcEwxwEWMLM0/edit?usp=sharing It seems that the shape changes with water more than the size, it looks with more volume. There are no differences in size between hot and cold water. I'd hypothesise that with cold water the first components diluted from the bean are the sugars (galactose and sucrose are sweet and according to wikipedia there are in coffee, and do not know the rest), and probablye they have not no compete with other soluble materials in cold temperatures, but they do in hot water where the other components are possible as soluble as sugars. I tried cold bloom and it's sweeter but seems more "simple". Maybe changing the grind size or not using just one pouring. I'll wait for the second part of this video. (sorry, English is not my first language. Greetings from Chile)
@@Gtroncos You have a very good observation. I also hypothesized that cold water changes the particle shapes and it prevents the hot water from actually extracting the good flavours out of the coffee. You are correct, the reason I stopped using this method is because other then sweetness the coffee didn't actually have as much complexity. Which means temperature does affect what is being extracted and the speed at which it reacts. There is also a possibility that if you do a cold water bloom for the beans to sink you'll want to brew for an even longer time.
@@TALESCOFFEE In my case, my coffee just got even more complex as compared to other "no cold bloom" methods. I brewed a natural coffee from the Philippines.
Oh this is interesting! Thank you! I’ll be testing out more beans 🙌🏼 especially since I have a better understanding of coffee since I’ve last used this technique!
Yes I have! I do use cloth filters! And quite a bit too ahaha! Though I’m not the biggest fan of v60 cloth, I use the neldrip a lot! The sweetness is insane, and texture is high. I pour slower with cloths and once I flush I pour down the middle!
@@TALESCOFFEE After starting with the single pour on my V60 (I don't have a origami), i transicionate to this exact technique on the cloth filter, however I cannot create a good well. Is there a technique to make it better? I also think the taste is sooo much heavier and sweet.
For the cloth filters it’s less about the shape at the end but just pouring super slow and more down the middle. The cloth pushes the water back into the middle so there’s less channeling on the sides
Oh! Like when I stir it? I never have an issue there but for cloth just a tiny holy is needed theres so much more water retention from cloth so don’t worry!
Just for reference, around how many clicks on a Comandante would this coarser grind be? also, completely unrelated to coffee... but sick new piercing Vincent!
@@TALESCOFFEE Either way! It looks great! Ah, thats a fair bit coarser than your normal single pour grind size... Looking forward to trying this! Thanks!
Yeah our old light died we tried to Get a replacement on time but didn’t realize this didn’t have an umbrella to it ahaha Will get a new one for next week 🙈
This is definitely interesting and I am going to try it. I got a coffee roasted darker than I prefer and maybe this can salvage a dark roasted coffee. Thanks!
Oh yes! For sure! I hope this helps you with the dark roasted coffee! Let me know actuallg I’m very curious how it works with a darker roast I haven’t gotten my hands on any recently so it would be cool to hear feom others!
@@TALESCOFFEE I tried your Cold Bloom method and it definitely makes a difference, even at the same grind setting, it produces a more all around balanced cup compared to before (even at the same grind settings). You are really on to something and you are right, this is good for darker roasts. I did a V60 with 30g of coffee (at a 2 cup V60 grind), 90ml of room temperature water for the bloom, agitated with a spoon (my grandmother would roll over in her grave if I used 1 chopstick), allowed it to bloom for 45 seconds, and did the remaining 410ml of boiling water. It is my regular method with a slightly larger bloom liquid, because you are right about needing more water for the bloom when the water isn't hot. This is exciting and I am going to keep experimenting with this method (which you should definitely name).
Hahahhaa I’m glad it works! Wait till you see the evolved form of this one 😉 coming next weeek! But for darker roasts I think this cold water start is better still ~
Holy moly can you please talk normally? When I think coffee I think "James Hoffmann's soothing voice in the background while I drip my water onto a bed of coffee" and not "teen influencer trying too hard to be energetic".
can u just talk calmly
no
@@TALESCOFFEE lmfao
that’s funny how you’re asking tales to talk calmly, when your people sound like they’re arguing when they talk in their native language.
There's not calm and then there's being screamed at. This is being screamed at. Had to stop watching.
Should be normal for caffeinated people
I'd been doing the cold water technique for couple of years in my french press. I pour some cold water and let it bloom for about 30 secs then the hot water for about 4-5 mins and get amazing nice coffee.. I though i'm stupid screwing my coffee by cold water, but then thought of checking out on internet.. and there u go.. u have vince doing this cool video.. i sometimes let french press sit longer and get stronger but not bitters.. thanks vince
Yups need a longer extraction time if you use cold water but km glad there’s more people trying things out! Don’t be scared of peoples judging you, if you can explain it you’re Goood to goooooo!
@@TALESCOFFEE Thanks.. just to add.. off late i've started doing 3 stage brewing.. Cold bloom for 30 secs.. warm bloom (just add bit of hot water) for another 30 secs then 4-8 mins of hot brewing.. this is coming out extremely well
@@MaheshGoel Nice! This is amazing to hear, yeah if you did a third pour the cold bloom would probably turn out better because the extraction would be much better I think!
Very interesting. I’d theorize that using cold water it softens up the grinds without violent release of gas, causes gradual increase in water temperature around the grinds when you pour hot water, and gas is released more gently over longer period. So you get little less extraction because of that but it perhaps doesn’t break up the grinds as much and it releases less macromolecules responsible for bitter flavors. They do tell you in traditional Japanese method that if you see the slurry bubbling up, your water is too hot and you will get too much unwanted flavors, which seems to relate to this.
You can fix the bubbling up with a slower pour. The Japanese way is interesting but I think to say that bubbling is too hot, if you pour slowly enough like them the bubbles would be inside which is why they have gigantic blooms. They too use quite a high temp. But it is correct big bubbles is way too hot that’s how I’ve suggested the temp control in a few other videos. But the cold water does slow down the extraction process so the interesting idea is to use .. the Hario switch … 🤔
@@TALESCOFFEE thanks! I’d also think that with cold water, first drips would be almost nothing, so you may want to discard that part or like you say, hario switch... but then it starts to become a different brewing method altogether!
@@mrbbm2000 YUPS! I ran some testts with it today and am SUPER excited to say its QUITE good and there's lots of new discoveries to be made AHAHA
I’m gonna try this, I’m gonna check the temp of the slurry and then I’m gonna compare this method with just a lower temp brew. I suspect that they’ll be similar but maybe the gradual increase in temp will make a big difference
This video Is amazing! Here In Guatemala The standard roast Is medium dark, so i tried and worked like a charm! Also shared The video on a pour over fb group and was a hit!
Omg thank you so much for sharing it ❤️ super glad the technique worked out well for you!
Thanks Vincent! I will give it a try tomorrow morning. Intersting thought about the cold. I am also a bourbon guy and I typically like my bourbon neat. Occasionally I may put some water or ice in to "tame" a really high proof bourbon. To me the ice (cold) shuts down the flavors a bit almost "freezing them" but to many, this is the way they like it. So interesting about the cold bloom. I wonder if it "freezes" or locks in the original flavors and helps with the rest of the brew. Interesting science for both coffee and bourbon. I am a med roast person so I will give this a try. Thank you for your videos!
Hmmmmmm I think it’s more to do wirh how cold water doesn’t actually steep the coffee as well. So it doesn’t “open” up the grinds as quickly. If tou let the hot water slowly release the flavours then you may get a better brew overall
So how's it work with light roasts? I didn't do the cold bloom yet but I did do a cooler bloom the other day with like 75c water, then brewed the coffee with regular water temperature (I think like 93c) after a minute or so wait and it turned out pretty good!
@TALES COFFEE Thank you for another great recipe! I like the reduced bitterness. I am always impressed how you find your own way of preparing a good coffee. - In the video you say that you used this technique before you discovered the single pour. May I ask if you stopped using the cold bloom technique and if yes, why do you prefer the other one? - All the best and regards from Germany, Berlin
Hey! Haha I actually used the ice cube for siphon first cause I found the temp too high. This was before I discovered waiting a bit to allow the water to hit equilibrium inside the upper chamber of the siphon.
I stopped using the cold bloom because I started freezing my beans instead before the brew. It does the same thing but no need to make ice or have the ice weigh the beans down! Just freeze the beans before grinding. It only takes about 5-10 mins to chill it, and then grind it frozen the beans are cool to touch. It effectively does the same thing!
Thanks 🙏🏼
@@TALESCOFFEE Thank you for your answer and for sharing even another new trick! But I will stay with the cold bloom (for now). Take care, all the best.
Just tried this method- Brings out the robust flavor along with the fruitiness mentioned in the video. Pretty nice
Super glad it worked out for you! Super sweet right? :3
@@TALESCOFFEE Yes!
The guy doing the ad was the star of this video. He should be doing all the talking.
Agreed. Say less.
Thank you for doing 300g of water. Just makes a better portioned cup! 300 is my go too for app cups.
Tried only once but love the result so far. Thanks for sharing your experiments
You’re welcome! Thanks for trying it!
Hi Vince! I'm a huge fan of your single pour method and it has worked so well for me. My honey coffee tastes sweeeeet and delicious, very rich and fruity. Now watching this video and willing to try this out tomorrow. Question: should I use real cold water for blooming? I mean water from the fridge.... Or would it be fine to try blooming with just tempered water (around 35C)??
Also curious to know. I’ll try with room temperature water.
Vince replied in another comment, it’s room temperature water.
@@LevyCarneiro thanks pal. Well I just tried cold blooming for the first time and man, the cup is soooo sweet! A bit weak maybe but next time I'll grind slightly finer
@@manuelpenaruiz3694 thanks for the tip!
Sorry guys hella busy. The cold water is just room temperature. You could use water feom the fridge it’ll be even slower. You’ll probably want to use an even finer grind then or a little less water just because of how slow the grinds will absorb the fridge cold water!
The Indian aeropress champion did the cold bloom back in the ‘17 Finals
Ooooo I never caught that ine but aeropress is a bit more forgiving due to its full immersion brew type
Love your videos, you definitely know how to make ads, keep it up!
man I came to a similar cold bloom technique and I thought I was crazy
You’re definitely not! Never! As long as there’s a sane explanation there’s no reason to not try!
@@TALESCOFFEE My idea was to use the cold water to tame the fines and not hit them with the hot water thereby avoiding bitterness, secondly before this method I was doing the 3 min steep then filter method and I found that coffee fibers swell up after some contact time with the water, so the cold bloom is meant to open up the coffee more for the final hot extraction.
Oh I love this explanation. Yesss! The cold water does help with the bitterness. Have you tried this method on the switch? Kinda hidden OP
@@TALESCOFFEE Thanks no I dont have a Hario Switch, I have a Clever dripper though havent tried cold blooming on it
@@sugameltpastriescoffee7186 LMK what you think I just tried this with the switch :)))
Is it cold COLd or cold room temperature?
We used room temp in thjs one I’ve done it with like ice water Ans it works pretty similarly
Usually when I ditch the bloom I get every time a more sweet brew. What about cold blooming with cold brew?? 😁😎
Just tried it! Works like a charm esp. with high ground beans! Though I would use 24-26g for the next one! Thanks for the video!!
You’re super welcome! Yeah generally ditching the bloom does give sweeter flavours. But the cold bloom can work in an interesting way too! Can’t wait to show you guys the evolution of it 🙌🏼
Other coffee third wavers demonstrated ditching the bloom AND the tail. I am too cheap to do that, but I get the point. (Forget if it was the real sprometheus or James Hoffmann.)
@@Ma_Ba just give it a try, use 1:10 ratio for best results IMO. Doesn’t mean u need to brew like that all the time 😉
@@LeePierre when you say ditching the bloom do you mean just single pour or separating the bloom part brewed out and throwing it out? That part has the most flavour though!
@@TALESCOFFEE I mean throwing the bloom out. Usually I opt in this case for a 1:10 ratio the ensure good result. Though it’s not for ppl who do like high(er) acidity.
BTW I just made today a cold brew cold bloom crossing a vietnamese robusta with an indian robusta. It was an excellent cup TBH 😀
Exciting! Will be trying this tomorrow 🙂
Let me know how you like the method!
let us know !
@@TALESCOFFEE ok so crazy results!
Run it twice (first time I may have forgotten to change the grind 🤓)
This method totally removes any hint of dryness / astringency (both grind sizes). Really pleasing mouth feel and let’s you really focus on the tastes
And wow - totally new flavours come through from this method. Definitely more sweetness and it seems to really bring out the fruitier notes and feels easier to pinpoint different flavours in the coffee. Really delicious!
Going coarser definitely seems to increase the sweetness levels but I would suggest people try both grind sizes as I found a couple of different notes in each and both were super pleasant
NB used room temperature water not fridge water for the “cold” section
Thanks for the cool new approach V!!!
Dude I’m super glad this method slept a good impression. It’s so interesting what we can do with coffee right? ^^ I’m super glad to hear this worked out super well for you too. Wait till you see the evolves version :D
Man, you never cease to amaze me.
Heehehee thanks!
What if you use these method for inmersion brewing like French Press (cold bloom first, and then hot watter)? could it make a difference? Ill try and see
Yes it does! I actually suggest people use just enough cold water to cover the grinds in full immersions before using hot! But do increase the steep time just a little longer!
May i know the grind size? I used medium size and the cold water (30°C) flows really quick and the taste is so watery 😢 any comments?
The saje thing) I can imagine problem in the choice of coffee, degree of roast and density of beans
Grind more fine. It may take a little tweaking to get it exactly how you like it.
Nice vídeo, I used also cold water pre infusion for my recipe at national BrC with the hario switch and it worked perfectly with the low density bean I was using
Yessss cold water is good but it’s best in the switch imoooo
glad to hear. I also use preinfussion on my aeropress recipe. But dificult to reach optimum extraction if i use cold bloom on hario switch
What beans were used and what are the indicated cupping taste notes on the beans? Does the method make nutty/chocalate/earthy beans into a sweet brew as well?
I think this method works better for chocolatier coffees tbh. It takes dark chocolate and makes it milk chocolate!
What temperature is the cold water? Like from the refrigerator or just room temperature water?
Hey! It’s just room temp but a refrigerated one works the same! I used room temp in mine!
@@TALESCOFFEE tried cold bloom this morning using room temp water on medium dark roast Papua Sigri beans. It brought out much more of chocolatey sweetness while minimising the harsh bitter taste than hot bloom. Love it. Thanks!
Aww thanks! Glad this worked out for you!
I’m excited to try this !
Let us know how it worked out for me!
@@TALESCOFFEE first cup was really good ! Second I ground more course - maybe too course. Will try a little finer tomorrow.
@@TALESCOFFEE ok this morning coffee was finer grind and is like the first cup - I love the sweetness - great cup - great technique!
Anyway vince, i just found out origami has launched they new dripper name origami kone 10.1 which collaborate with 90+ and WBC champ 2019 (the one that use origami in WBC)
Maybe it can be your review subject for next video 😁😁😁
I didn't even know! I'll definitely grab one and do a video!
Last video: I don't change my grind size
This video: Let's use a coarser grind
Algo comment ;)
BUSTED. He also swears by no bloom hehe 😉
LMAO well I mean this is my old technique. Gotta show y’all the evolution 😛
Interesting. I recognize this dry bitter aftertaste you talk about on some roasts. I will try if this can mitigate that!
Yesss the bitterness is so noticeable. Let me know how well it works for you!
Im only here for ad break Eric
same
After watching your Hario Switch video I was thinking if there’s a way to achieve the soak bloom with a regular V60, mainly because I’m just starting out and it’s hard to really pour super slow with 13g to 200ml (my ratio). So it seems the cold bloom is a way to achieve the same, isn’t? By being cold, the water percolates slowly which allows to stir right in the beginning (15 seconds), as opposed to only at the end. I will try it out! Thanks!
An issue I’m having with the beans I’m using: I do 4 pours of 50g (ratio is 13g to 200ml), so the first pour kind of gets the grounds swollen so to speak, and the second pour at 30s breaks it and there’s a burst of blooming. It’s like a double blooming. Is this an issue? If yes, any idea what this is? Thanks a lot!
Gonna try this. Really interesting
Let us know how you like the method!
I'll try it tomorrow!
Water at 2400 MSL boils at 92 c. Let's see if it works...
@@icktri7783 YESSS Lemme knowwwww
Can't wait to try this
Let us know what you think!
What we now need is a microscope and see the coffee with hot and cold water. If I can I’ll share some pictures in the future
Omg please do please please please do
@@TALESCOFFEE docs.google.com/presentation/d/1IQgrS8KZ1ivFSCGwF9i_gUCmZANdk0aOcEwxwEWMLM0/edit?usp=sharing
It seems that the shape changes with water more than the size, it looks with more volume. There are no differences in size between hot and cold water. I'd hypothesise that with cold water the first components diluted from the bean are the sugars (galactose and sucrose are sweet and according to wikipedia there are in coffee, and do not know the rest), and probablye they have not no compete with other soluble materials in cold temperatures, but they do in hot water where the other components are possible as soluble as sugars.
I tried cold bloom and it's sweeter but seems more "simple". Maybe changing the grind size or not using just one pouring. I'll wait for the second part of this video.
(sorry, English is not my first language. Greetings from Chile)
@@Gtroncos You have a very good observation. I also hypothesized that cold water changes the particle shapes and it prevents the hot water from actually extracting the good flavours out of the coffee.
You are correct, the reason I stopped using this method is because other then sweetness the coffee didn't actually have as much complexity. Which means temperature does affect what is being extracted and the speed at which it reacts. There is also a possibility that if you do a cold water bloom for the beans to sink you'll want to brew for an even longer time.
@@TALESCOFFEE In my case, my coffee just got even more complex as compared to other "no cold bloom" methods. I brewed a natural coffee from the Philippines.
Oh this is interesting! Thank you! I’ll be testing out more beans 🙌🏼 especially since I have a better understanding of coffee since I’ve last used this technique!
This is so interesting! Could this be adapted for a iced pour over? Love the content.
Thank youuuu! It can but next weeks video would show one even MORE suitable for iced pour overs :)
Hey Vincent, have you tasted this recipe and the single pour on cloth filter?
Yes I have! I do use cloth filters! And quite a bit too ahaha! Though I’m not the biggest fan of v60 cloth, I use the neldrip a lot!
The sweetness is insane, and texture is high. I pour slower with cloths and once I flush I pour down the middle!
@@TALESCOFFEE After starting with the single pour on my V60 (I don't have a origami), i transicionate to this exact technique on the cloth filter, however I cannot create a good well. Is there a technique to make it better? I also think the taste is sooo much heavier and sweet.
For the cloth filters it’s less about the shape at the end but just pouring super slow and more down the middle. The cloth pushes the water back into the middle so there’s less channeling on the sides
@@TALESCOFFEE Sorry I meant when i create a well on the beginning. Sorry for the bad English. Hahahahaha
Oh! Like when I stir it? I never have an issue there but for cloth just a tiny holy is needed theres so much more water retention from cloth so don’t worry!
I'm in, will try it soon 🤩
Yeeeeez! 🙌🏼 lemme know how you like it!
Just for reference, around how many clicks on a Comandante would this coarser grind be?
also, completely unrelated to coffee... but sick new piercing Vincent!
Haha it’s a clip on earring!!!
Around 24 clicks would be what I used!
@@TALESCOFFEE Either way! It looks great!
Ah, thats a fair bit coarser than your normal single pour grind size... Looking forward to trying this! Thanks!
Yeah this is before the single pour, gotta dhow everyone my old stuff before showing the changes I’ve made to it!
Some refreshing ideas 👏
How cold is that water? Room temperature?
Mine is room temperature!
I'm really glad you've stopped doing that "wibbly-wobbly" video filter. I really hate that.
Freeze fresh grinded beans instead of water
Yups that’s what we do as well 😃 forgot to release the video on it 😂
Eric is the best
Agreed!!
So weird!!! But interested.😀
Thanks!
What do your parents do? Do they also like coffee?
Will try it tomorrow. A small question, the lighting is a little bit dark.
Yeah our old light died we tried to Get a replacement on time but didn’t realize this didn’t have an umbrella to it ahaha
Will get a new one for next week 🙈
This is definitely interesting and I am going to try it. I got a coffee roasted darker than I prefer and maybe this can salvage a dark roasted coffee. Thanks!
Oh yes! For sure! I hope this helps you with the dark roasted coffee! Let me know actuallg I’m very curious how it works with a darker roast I haven’t gotten my hands on any recently so it would be cool to hear feom others!
@@TALESCOFFEE I tried your Cold Bloom method and it definitely makes a difference, even at the same grind setting, it produces a more all around balanced cup compared to before (even at the same grind settings). You are really on to something and you are right, this is good for darker roasts. I did a V60 with 30g of coffee (at a 2 cup V60 grind), 90ml of room temperature water for the bloom, agitated with a spoon (my grandmother would roll over in her grave if I used 1 chopstick), allowed it to bloom for 45 seconds, and did the remaining 410ml of boiling water. It is my regular method with a slightly larger bloom liquid, because you are right about needing more water for the bloom when the water isn't hot. This is exciting and I am going to keep experimenting with this method (which you should definitely name).
Hahahhaa I’m glad it works! Wait till you see the evolved form of this one 😉 coming next weeek! But for darker roasts I think this cold water start is better still ~
If world brewers championship has vote system, i'll vote vince to become winner 🤭🤭🤭 vince vote for WBC 2022
Awww thanks!!!❤️❤️❤️
Holy moly can you please talk normally? When I think coffee I think "James Hoffmann's soothing voice in the background while I drip my water onto a bed of coffee" and not "teen influencer trying too hard to be energetic".
I think this is when I first started we didn’t know how to change volume. My newer videos I think are much more tame 🙏🏼
You? An experimental person? Are you sure? 😉
Also, what brewer is that? Looks Mugen-ish
The one I used is jsut a metal v60!