5 Killer Tips To Perfect Your Pour Over Coffee Game! feat. The Wiggle

Pour over coffee can be frustrating even for the season pro, so here are 5 amazing tips to help improve both the taste and consistency of your brews. #coffee #pourover

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Timecodes:
0:00 - Hook
0:48 - Just Chill
3:28 - The Wiggle
5:28 - Aramse Bloom
8:14 - Aim Lower
11:06 - K.I.S.S
14:09 - The Coffee Hobby

[aramse]

If you found any of these useful then spread the joy and SHARE this video. A LIKE and SUB to the channel would be amazing too!

[goodboid]

Wiggling your butt while brewing puts you in the right mindset to enjoy your coffee. It's a scientific fact.

[dreeko_]

I love the humour mixed in with the fantastic presentation of hard learned lessons, cheers!

[joemccall]

I used to follow Hoffman's recommendation to use boiling water and always poured using the 4-6 method. Once I lowered my water temp and dialed in for a simple bloom plus 3 equal pours to hit 3 minutes drawdown I was happy. Well, happier. I'm going to have to try the jiggle, instead of my usual swirl, to see how that affects the brew.

[ZacharyPinder]

Wiggling is a game-changer! No more high and dry coffee bits and it has my brews tasting so much better with less channeling. You're the man, Aramse!

[ianlacour]

Remember that higher extractions ultimately equal more intentional work while brewing. If your someone who enjoys that process, let it rip. However one of the biggest lessons I learned was to stop chasing the perfect cup and drink the one in front of you. Coffee is meant to be enjoyed, each cup should be a lesson. Great video. #teamwiggle

[yokokurama]

I brew always at 86c and do a 4 pour method, the only factors i changed were going from a 50g bloom to a 60 since its easier for me to get all of the beans and its made things alot easier just focusing on one recipe. I only brew iced though 😅

[TwoTroutCreations]

Love this video. I am a single pour convert. Recently started a coffee journal so this kind of content really helps! Keep the amazing humor coming too!!!

[dpalma]

I saw some of your videos before but this one is the one that makes me subscribe. Maybe for people that are starting on pour over, it could be silly, but when you were on the journey for a while, this kind of tips are gold. I recently started myself with two of the things you mention: lower (much lower) temperature and the KISS rule using just one brewer with one recipe.

[prcelpb]

Interesting idea on the minimal agitation during bloom. I usually try to minimize during the later stages in the brew to get that clarity. Long blooms and lower temps were revelations too. The theme of my improved pour overs was Less-Is-More

[jrmyprkr]

ever since I got a hario switch, using the Coffee Chronicler's recipe, my pourovers have never been more consistent and tasty. After fighting my kalita wave for years, I finally have my KISS routine that I don't have to fuss with first thing in the morning.

[Horologiist]

Im always brewing with a variation from Kasuyas hybrid method on the switch and always starting with 93-95° for pour over and reducing to around 78-80° for immersion. Starting temp comes from roast level. Darker roasts 93, lighter roasts 95. Btw im using bean conquerer app to log my brews and my scale delivers data. Then i let the beverage cool down to 54° before i sip the first time. This is when i judge my brew and my palate is used as my refactoshitonthatnumbers. But the data log gives me a picture what to improve. Under extracted, maybe temp up or grind finer, over extracted vice versa. Flat tasting notes, temp of immersion up. Fewer sweetness, enlarge second pour. Every bag of beans is a journey and your vids are inspiring. Just used the wiggle for the first time. 😊

[peakinearly_]

Thanks for the great video! Mirrors excatly the frustations I have from time to time. Have been using lower brew temps now for a while which made a huge difference. Will try out your other hacks.

[danymeeuwissen]

Currently testing a fellow Aiden, and all of the above is true. Especially temperature and bloom time have some serious impact! I'm too impatient and inconsistent ti try all this with manual brews so veing able to program and store these changes is awesome! Wiggle aramse!

[seanbirdsell]

This is fantastic advice all the way around. Thank you!

[EusebiusAT]

We've been chasing higher extractions for a while now, so it's interesting that it seems like the pendulum is starting to swing the other way, but let's be honest, 21% is still not "low extraction", if anything, it's on the higher side of the conventional range. I still think it's rare that people actually prefer anything in the 16-19% range outside of competitions, at least for washed coffees. Just worth noting how much the conversation has shifted.

[dirkh]

I love it, thx! I argue for lower extraction for a while since it provides more vibrant and distinguished flavors. Yes my gear may be a limiter but an Ode2 with SSPs MPv1 or K- Ultra isn’t that bad neither. When it comes to bloom and vibrancy: try double bloom! Starting with 2.5x weight of water per grounds and add to total of 4x at 20s with total bloom time not changed to you regular, single pour bloom. I substract the additional 1x water from the last pour. Really adds a lot of liveliness to the cup. And as you do, not swirl or additional agitation during the bloom. If you give it a try, let me know!

[robojimtv]

I found the Samo bloom (60 degree C bloom) also works wonders especially with naturals or other weirder processed coffee.

[robertandil]

very nice vid, thanks a lot for the tips!

[venturelord]

Jokes are on point as usual. Thanks for the tips and cheers to y'all Aramse. ☕