my coffee : Flores Yellow Catura (Anaerob) : 25 click C40, water : 93'c, doze 22gr, total brewtime: 2:15 [ with this methode i got silky body and slightly acid ]
1 second swirls vs the accuracy of the water weight seems to be tough to manage. To ease my mind, I pay more attention to the water weight than the amount of swirls performed. It seems awfully tough to get both right on the dot simultaneously.
You are correct indeed John, it is pretty tough to pull both off at once. We also agree wholeheartedly that paying attention to weight is most important and just working with an in and out spiral not worrying about the count. If you do get comfortable at that level someday, getting the spiral count is a next step. Have fun practicing!
No matter the exact granular similarities from my burr grinder... No matter the gooseneck pour and weight... I always end up with the center caving inward ugh
Now I am wondering, I already have a Chemex, a OXO pour over, and a aeropress; now should I got for the blue bottle one? The store is literally downstairs my apartment, it is difficult to not buy it because I want to try the brew method and see what o get with all these cool coffee toast I have😬
We find starting at the middle marking which I believe is 20 on both is a good point. Then after those first brews adjusting more fine if the coffee tastes sour or more coarse if the coffee tastes bitter.
We suggest starting right in the middle on it's grind setting collar which would be 20. Then adjust it more course or fine depending on your preferences.
It certainly is the same approach. We tend to use a lower dose of coffee for single origins as they are more likely to be taken black nd we use a higher dose for our blends so they can stand up to milk and sugar being added. Outside of that thought the technique will work for both well
This varies a bit depending on the coffee you use. We find our blends finish around 2:30 to 3 minutes where as lighter roast single origins can take as long as 5 minutes to finish.
Your website suggest 23g for Single Origin vs 22g described in the video here. Also the bloom portion on the website is 60g vs 40g here. What's the correct numbers?
Hello, Blue Bottle barista here. 40g is for our single origin coffee, 60g for our blends like Giant Steps, Three Africa’s, and Bella Donovan. Hope that helps!
@@abra00 I guess it's because they are darker roasted and they have a special take on them that the owner James Freeman took with him from a trip to Japan that he describes in his book Blue Bottle Craft of Coffee under the nel drip(cloth filter) brewing method. Much coarser grinds,lower temp and 2+ weeks from roasting.
You’re correct that most filters require watering. Blue bottle’s proprietary filters don’t require the pre-rinsing. This video misses that important point.
Encourages me to just give up and buy a k cup machine... (I have a moccamaster, so I'm joking about being desperate enough for a k cup but serious that I regret buying this dripper. Never comes out good.)
Why would your dose change based solely wether or not it’s a single origin?That’s makes no sense at all. Why does everyone want to over complicate breeding? It’s really not that hard. Find yourself a well roasted coffee, get good water, brew a simple repeatable recipe, and let the coffee do its thing.
You can absolutely stick with a consistent dose to keep it simple. We do different recipes as we prefer a heavier coffee for folks that may want to add cream or sugar so the coffee can still come through while single origin we find more ability to taste nuance at a lower dose. We always encourage you to follow your heart though in how you like to brew
way to complicate the most simple process... I love coffee and tasted every method of pour-over ... don't need to overcomplicate it, just get good beans with the right grind.
Your new website is not working for my account, I'm getting charged for things I did not receive an email notice for, and I cannot reach anyone at the company, both attempting by phone and support at bluebottle email.
I love coffee very much! I got here when I was watching a coffee video. Thank you! With love from Japan :)
Thank you too!
my coffee : Flores Yellow Catura (Anaerob) : 25 click C40, water : 93'c, doze 22gr, total brewtime: 2:15 [ with this methode i got silky body and slightly acid ]
thanks for sharing 🙌 much needed during these times of quarantine 🏡
1 second swirls vs the accuracy of the water weight seems to be tough to manage. To ease my mind, I pay more attention to the water weight than the amount of swirls performed. It seems awfully tough to get both right on the dot simultaneously.
You are correct indeed John, it is pretty tough to pull both off at once. We also agree wholeheartedly that paying attention to weight is most important and just working with an in and out spiral not worrying about the count. If you do get comfortable at that level someday, getting the spiral count is a next step. Have fun practicing!
Miss you my tasty coffee ❣️
At the beginning you say 350 grams of water total but the 4th pour is also 350 grams of water?
It can be a little confusing but the *total* water weight should be 350g after the final pour. That's the total weight of all four pours
0:22 This kettle can be heated directly on the gas stove? The manual says it is only possible for induction.😮
Depends on which kettle! The kettle in the video is the one we use in the store but the ones we sell are not stove friendly
2:04 "8-10 in above the grounds"? That seems high, and much higher than what the video is showing. The video looks closer to 8-10 cm.
my thoughts exactly. if you were to pour from 8-10" above the grounds, you'd splatter everywhere. Shout out to NESTLE /s.
You’re focusing on the top of the cup, the grounds are a few inches below that. 8-10 inches does seem a little high though.
Why didn’t you wet the filter first? (I’m just curious and I want to learn more)
Because it's bamboo, they make specialty filters so you don't have to rinse the filter.
yep. We experimented with a range of materials to find one that did not impact the flavor of our brews and thereby did not need to be pre-wet.
No matter the exact granular similarities from my burr grinder... No matter the gooseneck pour and weight... I always end up with the center caving inward ugh
How come he didn't pre wet the paper?
They have a filter that doesn't need wetting.
@@a_foodsionista Thanks.The mystery is solved!
is this capable of brewing a bigger batch like 500ml of water?
Should be! You would just want to make sure you increase the amount of coffee proportionally.
Now I am wondering, I already have a Chemex, a OXO pour over, and a aeropress; now should I got for the blue bottle one? The store is literally downstairs my apartment, it is difficult to not buy it because I want to try the brew method and see what o get with all these cool coffee toast I have😬
Of course you have to get it!
Would love to hear your thoughts if you pick one up! We tested all of those brewers and more while we were in our design process!
Did you ever get one ????
저렇게 정성껏 내린 커피맛은 어떨까..? 우와...😢
Love Blue Bottle (Three Africas is amazing), and love that mug! Where can I get one?
Looks like an East Fork mug.
What would be a good starting point for the grind size with Baratxa Virtuoso or Encore? For this dripper
We find starting at the middle marking which I believe is 20 on both is a good point. Then after those first brews adjusting more fine if the coffee tastes sour or more coarse if the coffee tastes bitter.
Excellent!
what is the ideal grind size on a baratza encore for a blue bottle pourover?
We suggest starting right in the middle on it's grind setting collar which would be 20. Then adjust it more course or fine depending on your preferences.
Great video! May I know if it is the same approach to brew single origin?
It certainly is the same approach. We tend to use a lower dose of coffee for single origins as they are more likely to be taken black nd we use a higher dose for our blends so they can stand up to milk and sugar being added. Outside of that thought the technique will work for both well
@@bluebottlecoffee4527 Many thanks!
What's your ideal total brew time?
This varies a bit depending on the coffee you use. We find our blends finish around 2:30 to 3 minutes where as lighter roast single origins can take as long as 5 minutes to finish.
@@bluebottlecoffee4527 Thank you for your reply! Does the 2:30-3 or 5 minutes includes the bloom time?
Your website suggest 23g for Single Origin vs 22g described in the video here. Also the bloom portion on the website is 60g vs 40g here. What's the correct numbers?
Hello, Blue Bottle barista here. 40g is for our single origin coffee, 60g for our blends like Giant Steps, Three Africa’s, and Bella Donovan. Hope that helps!
@@alex.mariee Hi, just curious! What is the reason for the smaller amount when using single origin versus a blend?
@@abra00 I guess it's because they are darker roasted and they have a special take on them that the owner James Freeman took with him from a trip to Japan that he describes in his book Blue Bottle Craft of Coffee under the nel drip(cloth filter) brewing method. Much coarser grinds,lower temp and 2+ weeks from roasting.
؟؟
The filter is recycled
Blue Bottle is the Apple of Coffee.
But filter wasn't rinsed ...
You’re correct that most filters require watering. Blue bottle’s proprietary filters don’t require the pre-rinsing. This video misses that important point.
@@john_kendall thank u for replying, so what's the characteristic of blue bottle paper filter that doesn't need rinse
@@caminoeli664 unbleached paper not treated with any chemicals
It's like sparging in whole grain beer manufacturing.
The 3 tea drinkers gave this a thumbs down.
Encourages me to just give up and buy a k cup machine...
(I have a moccamaster, so I'm joking about being desperate enough for a k cup but serious that I regret buying this dripper. Never comes out good.)
Why would your dose change based solely wether or not it’s a single origin?That’s makes no sense at all. Why does everyone want to over complicate breeding? It’s really not that hard. Find yourself a well roasted coffee, get good water, brew a simple repeatable recipe, and let the coffee do its thing.
You can absolutely stick with a consistent dose to keep it simple. We do different recipes as we prefer a heavier coffee for folks that may want to add cream or sugar so the coffee can still come through while single origin we find more ability to taste nuance at a lower dose. We always encourage you to follow your heart though in how you like to brew
way to complicate the most simple process... I love coffee and tasted every method of pour-over ... don't need to overcomplicate it, just get good beans with the right grind.
This looks tedious as hell.
You should watch James Hoffman's technique. That one's more tedious than this.
Imagine the training for baristas!
Not ur average starbucks
Your new website is not working for my account, I'm getting charged for things I did not receive an email notice for, and I cannot reach anyone at the company, both attempting by phone and support at bluebottle email.