Comprehensive Guide to Pourovers

Thanks so much for watching! Let us know what you want to see in the next video.

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TIMESTAMPS:
0:00 - Intro
1:00 - Drippers
5:04 - About Me
7:00 - Kettles
9:54 - Gases
13:23 - Extraction Theories
21:29 - No Bloom or Swirl?
27:04 - Conclusion

[TALESCOFFEE]

Thanks guys, long long video. Missed 1-2 brolls .. oops :D will make up for it by having more in-depth discussions on each one and my thoughts on each topic a little more. Let me know what you'd like to see next!

[kevinpellerin]

And this is why I watch this channel. Everything gets explained

[jamiegx]

I've been frustrated with many of the trendy pourover methods. Your method is easier than I first thought! Feels like the initial center pour and the stir really make it so consistent. Great method and great videos!

[LIL-MAN_THE-OG]

as a coffee industry head, I gotta add that there are more drippers than two...you also have wedge drippers. You even have filters that are sold for them too (#2 sized)..theyre the ones with the sides are shaped like a wedge with spout holes at the bottom

[AmedeoBonanno]

I have only recently discovered your channel. And I'm really glad that I did. I have watched pretty much all of your videos in the month or so that I have found this channel. Amazing stuff! I also very much enjoy these long form videos! Keep up the awesome work

[FabrizzioRutigliano]

Thank you very much from your extended explanation. I started to experiment with the single pourover technique and I really appreciate learning from the theory behind, so I can change de parameters intentionally.

Greatings from Uruguay! 🇺🇾

[beto_CR]

Amazing class about brewing! A lot to practice now! Thank you 🇨🇷

[inquisitivecoffee]

Recently found you on instagram and got excited when Infound out your shop was in Richmond. Definitely need to go visit soon.

Love the fresh takes on "coffee science" or w.e you want to call it. You rarely see any counter arguments from content creators.

👌

[The_Catman_Dont]

Great vid friend! Would love a bit more on larger batches - I have tended to do 500g H2O and 30g coffee to get two cups - one each for my wife and me. With the single pour, i can run the risk of 'overflowing' my v60 02 and end up altering the pour rate to avoid this, but not in a steady and consistent manner. Basically I know I just need to get my timing and rate right on the pour, but the concept of when to know when to reverse the dome and how fast is 'faster' wpuld be great to hear more on. Thanks again for making these!

[Puccini]

Great video! I still struggle to replicate your stirring technique with the chop stick. Could you do a demo without water? Cheers.

[haruhir]

Starting to really get into the single pour method after trying it at your shop. Still cant get to the same level but I know what to aim for 😊

[ronnyc]

Thanks for the vid! Wondering how what you've said here applies to your Hario Switch "Stall the Fall" technique--which I've been using to good effect.

[mr.achromatix]

Just tried your single pour recipe, i used robusta coffee. I've tried a lot of recipes from James Hoffman, the 4:6, then I found April's recipe and I settled for that. However, there was always this sourness in my coffee and seemed under extracted I've tried fine to coarse ground but I seemed to not get the taste that I want, but o my lord when I tried the single pour method the coffee just shined, the full body, strong, earthy and nutty notes just hit me like a truck and tasted little to no sourness, I was afraid grinding to fine but after what I've tasted I'm gonna go finer. I believe that the small sourness will go away if I go finer.

If you read this comment any recommendations on robusta coffee?

[JuliusSP]

I'm going to be ordering some of your coffees soon

[Dimich]

Love your videos man! However the brewing theories are just beyond me, I'm just happy to have the single pour method and that it works for me :D I did experiment when I thought I understand something and figured out I have no idea what I'm doing. :D

I wanted to ask you about the filters, recently I got myself Kinto Slow Coffee Style filters, and I found them to be such a better experience than the Hario ones, they are almost impossible to stall, even with a much finer grind, I think they somehow fit the brewer better too. I wonder if you tried something like this and what's your opinion on filters?

BTW I did experiment with stirring the coffee bed after the draw down, and I think it's a great technique if the draw down was too fast. When it's the desired draw down, I've found that this technique can muddy the taste. So definitely useful to have it in my toolbox!

[DS-rwlv]

The rule of thumb is that if you can finish pouring a cup in under 2 minutes, and the coffee grind at the end of the pour is tapered to the wall of the dripper forming a conical shape, then your overall pouring technique (quality of water, temperature of water, grind size, and pour rate) is pretty good. This would be an at least 8.5/10 cup.

In places outside of Asia, the real challenge is to find the right type of filter paper. You ABSOLUTELY need Mola paper filter, definitely not Hario or Kalita filter paper. The problem with Hario and Kalita paper is that they have a strong paper taste and it will completely ruin your cup of coffee. Just try to pour hot water through them and try the water that comes out of it. You will know what I mean. That's what went into your precious cup of pour over coffee if you do not wash the paper thoroughly. You can try to repeatedly wash the filter paper but I can still taste the paper after 2~3 washes. Not worth it. Same idea goes with drinking pour over coffee in a conventional waxed paper cup. It's a slaughter and complete waste.

Naturally processed beans usually bloom a lot more than the wash processed beans. Some fancy processes to the bean (anaerobic, wine barrel anaerobic...etc) usually has weird and unpredictable bloom, thus, would effect your pour. I've tried over 200 different beans throughout the last 6 years and I always circle back to the good old wash or natural processed bean from African farms. They are the best and usually fairly priced. There are tons of good and interesting Columbian beans, but I usually find them very overpriced. I would usually prefer Costa Rican beans over Columbian beans if I were to try something new and fancy.

The yirgacheffe beans from Worka Ethiopia and the Carnet Musician Series beans from Costa Rica were what brought me into the world of pour over coffee. If you are new to pour over coffee, you cannot go wrong with these beans that I mentioned above. They will change your coffee game and world and make you want to explore more!

[fpcawolff]

So, do you start "as slow and low as possible", like you said here, or do you pour "high and slow" like you said in your short 2 months ago? Thanks

[mikebarney]

Talking about pouring kettles, how do you rate the Cafec 750mlTsubane Pro Kettle?