Pour-Over Showdown: Classic vs. Cold Bloom vs. Compound Chilling | 3 Techniques Compared

Поделиться
HTML-код
  • Опубликовано: 4 дек 2024

Комментарии • 6

  • @jorisfassina3789
    @jorisfassina3789 10 месяцев назад +2

    Nice to see a professional recommend extractions yield around 17%. High extraction never taste good to me and I end up often between 17 to 19% for pour over. I will investigate more cold bloom vs extract chilling haha ;). Highly appreciate your work :)

    • @memlicoffeelab
      @memlicoffeelab  10 месяцев назад +2

      Great point! Also, I haven’t played much with grind sizes so far, that will be my morning coffee experiments in February.

  • @erickzhou5314
    @erickzhou5314 4 месяца назад +1

    About the inconvenience of having 2 kettles at home, why not pour the hot water in a pitcher? It's just a little bit water enough to do the bloom, so I reckon the temperature in the pitcher would drop significantly, making cold bloom more convenient

    • @memlicoffeelab
      @memlicoffeelab  4 месяца назад +1

      Yes, that's the best way to do at home. The only caveat is consistency. If you want to reproduce the same cup the next day, temperature may vary.

    • @erickzhou5314
      @erickzhou5314 4 месяца назад

      @@memlicoffeelab that's true

  • @atticustay1
    @atticustay1 Месяц назад +2

    Video is unbearably bright. Are you trying to blind us?