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!
@nicolasfortin4216
Ай бұрын
great vid as always, I do like Your humour 👌 Are you happy with your DiFluid? thx
@aramse
Ай бұрын
@@nicolasfortin4216 thank you. yes the DiFluid has been solid
@goodboid
Ай бұрын
Wiggling your butt while brewing puts you in the right mindset to enjoy your coffee. It's a scientific fact.
@aramse
Ай бұрын
I can confirm this statement to be true.
@paofu5329
Ай бұрын
I Don't Pour circles by moving my wrist, I move with my waist
@dreeko_
Ай бұрын
I love the humour mixed in with the fantastic presentation of hard learned lessons, cheers!
@aramse
Ай бұрын
Thank you so much!
@joemccall8991
Ай бұрын
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
Ай бұрын
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!
@ianlacour9701
Ай бұрын
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
@Yutaweeb
Ай бұрын
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 😅
@yoshikira4927
Ай бұрын
You had me at pour overs
@dpalma9
Ай бұрын
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.
@SkylarsRnD
Ай бұрын
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!!!
@user-pr3ce5lp7b
Ай бұрын
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
@j3rmyp4rkr
Ай бұрын
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.
@Qmeister044
Ай бұрын
That's interesting, I found my Wave to be more consistent than the normal V60 due to its lower flow rate, and the Switch is even more so (I use a semi-immersion technique).
@Horologiist
Ай бұрын
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. 😊
@danymeeuwissen5973
Ай бұрын
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!
@aramse
Ай бұрын
I need to get my hands on the Aiden.
@dirkh2122
Ай бұрын
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!
@peakinearly_2788
Ай бұрын
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.
@robertpugh4057
Ай бұрын
Well - this is a revelation. I watched this last night, and decided to give some of your suggestions a go this morning. Using a light-roasted Ethiopian Guji coffee, I kept my standard 18g/300g recipe, with a 50g 60s bloom, followed by 5 x 50g/10s pours. But, I lowered the temp from just off boiling, to 90degC, and I introduced a couple of wiggles in between pours. What a difference!! So much more flavour, and juicy sweetness - and it's not like it was bad before. Then - as if things couldn't get better, I get an email that my SOFI has shipped. Thanks. And keep up the good work
@aramse
Ай бұрын
Woo hoo. Glad to hear these tips helped and we’re excited for you to get your hands on SOFI!
@robojimtv
Ай бұрын
I found the Samo bloom (60 degree C bloom) also works wonders especially with naturals or other weirder processed coffee.
@venturelord32
Ай бұрын
Jokes are on point as usual. Thanks for the tips and cheers to y'all Aramse. ☕
@SeanGordon-ym4yf
Ай бұрын
Great video! I'm also very sensitive to harshness and astringency. I use 92-96C water, a gentle bloom plus one pour, and little or no extra agitation.
@coffeecove7058
Ай бұрын
i just watched a video on Kurasu Ytube for brewing Light roasts. They brewed at 91C which I will try. Like you I always brewed at higher temperatures.
@mccrispy
Ай бұрын
over recent months I've homed in on minimising fines migration as my core "approach". This means that I have adopted "the wiggle" instead of the swirl and control my pour agitation via a Hario drip assist. I also like to use a Hario Switch with a MUGEN because I can bloom at 2x with the valve closed, allowing more water for pours and I can (largely) control bypass. I think I'm starting to home in on an outcome that suits my taste and the roaster that I usually use. What I'm missing is a temperature-controlled kettle and a refractometer for that final parameter awareness. It's interesting to see a number of influencers publishing their thoughts in sync with my current thinking (it reassures me that I'm - probably - not mad)
@ryjoy
Ай бұрын
Its so affirming to hear you share your frustration with brewing temp and recommending to go lower than boiling. I had that exact same journey myself and share your opinions on taste. Great tips and great script and presentation as always 💛
@danielwp
Ай бұрын
aramse videos are so damn smooth. they just hit different.
@zenadventurer69
Ай бұрын
This is a fabulous video. Welcome to the fray.
@zenadventurer69
Ай бұрын
For what it is worth, I have migrated to a 5 pour on the V-60. 20g/300ml in 5 60 gram pours with the first being a :45 bloom on a medium/course grind and, indeed, a wiggle on the last pour.
@rainsoakedpuppy
Ай бұрын
When I hear the tips about temperature and extraction, it makes me think of cold brew coffee. I think the taste of cold brew must be the extreme end of what doesn't get extracted when you reduce the brewing temperature. I know people who really like hot-brewed coffee, who despise cold brew because it's missing the complexity, and I know people who hate coffee, but like cold brew, because it's closer to "tasting how coffee smells" and is missing the components of the flavor they dislike. I've also known people to get coffee that they couldn't find a way to brew in a way they liked, and so they made it as cold brew, just to use it up. Basically eliminating whatever qualities they found objectionable.
@aramse
Ай бұрын
Absolutely. Cold brew is indeed the other end of the spectrum where you have high extractions that taste completely different than the hot equivalents.
@j.d.5709
Ай бұрын
I've been more of a pour over casual for awhile. Stuck to very basic ratios and methods for a few years. Mainly to get away from the plastic coffee makers. But been starting to now mess with ratios among other things so this video is very helpful.
@seanbirdsell
Ай бұрын
This is fantastic advice all the way around. Thank you!
@MuditBadlani
Ай бұрын
Properly laughed out loud a number of times through this 😀 Having learnt about temperature elsewhere and knowing how much of a game-changer it is, I'm really keen to start on the slow process of improving through the other 4 ways you fleshed out. Thanks yet again sir! Cheers. Doffs 🎩
@grandrenard
Ай бұрын
Great and simple teachings to understand and try out for yourself. Still nerdy, but hey, Thats my favourite language.
@ziptiefighter
Ай бұрын
Regarding the second cup not being as satisfying, I believe some of this is psychosomatic. And also a matter of your taste buds being in a sort of virgin state leading into cup #1. And thus, the contrast in taste is less dramatic for cup #2. I believe this goes for tasting anything, food or drink, alcoholic or not.
@KrishnenduKes
Ай бұрын
I have been brewing between 92-95°C, one bloom and one pour. I am only using the Chemex and primarily pulling brews at <a href="#" class="seekto" data-time="75">1:15</a>. I vary the grind size a little bit when I get a fresh bag that I do not know. I will try the wiggle. Hope it works.
@MrKerner1111
Ай бұрын
Genuinely appreciate the filter brewing vids.
@aramse
Ай бұрын
There’s more on the way. It’s a never ending rabbit hole. Haha.
@manuscriptmastr
Ай бұрын
Wow you have pretty much captured my entire experience of pourover, especially the comment to "push through the frustration, and on the other side... is more frustration." I had also dismissed lower temperatures for the longest time, then kept having incredibly mouthfilling/aromatic cups at cafes brewing with 205ºF (and lower) water. I'm still experimenting a lot with temperature and it varies per roaster - a SEY or Tim Wendelboe light roast behaves very differently for me than September/ilse/Subtext light roast. Like you said, the correlation between temperature and taste is not as straightforward as I'd like to think :) thanks for sharing your observations! Also appreciate your observations on agitation and lower extractions - having followed the more conventional light roast advice of high temperature + high agitation (swirl) + high extraction for some years, I've found myself battling harshness and clogging even with very good equipment. I'm definitely finding success in some of the counterintuitive techniques you've described!
@daansd7453
Ай бұрын
Great tips, thanks for advocating for using one brewer, it really helps mastering pour overs. What would you say are some key differences in your approach depending on grind profile? Say Niche Zero versus Mazzer Philos SSP MP burrs?
@mjbutterworth
Ай бұрын
Gonna try the Aramse bloom :)
@unionsam
Ай бұрын
Hi! Just FYI your Prima affiliate link above is broken. Loved the video!
@aramse
Ай бұрын
That’s so annoying. It keeps happening. We’ll get it fixed. Thanks for the heads up.
@vishalbehal7746
Ай бұрын
85C bloom <a href="#" class="seekto" data-time="63">1:3</a> -45seconds up the water temp to 93C at a 2 add on pour for a total of <a href="#" class="seekto" data-time="75">1:15</a> total in a 3 Pour V60 for a medium roast with a wiggle works for me
@gaaarrryyy5
Ай бұрын
If you make a "Brew Bangers" shirt, I'd definitely buy lol. Awesome video as always
@LudoHanton
Ай бұрын
Thank you for this very interesting video. However, there's something that is never discussed : our mouth, our palate. The perception we have of coffee depends on what we have eaten beforehand. I'll even go further; our coffee will taste different depending on our mood! For example, if we wake up tired, our coffee will seem different compared to if we had a good night's sleep. So yes, of course, a recipe is important, and all these different points of modification are important to know, but in the end, the same coffee with the same recipe can please us one day and not the next.
@aramse
Ай бұрын
Check out this video kzitem.info/news/bejne/qqmLro5ujYyee6Asi=vAQI6_H-akbKV5Hu Also all these tips are there to allow you to tailor the brew to YOUR palate. None of these tips are rigid.
@10jsfvideo44
Ай бұрын
Nicely done pour over guidelines for experimenting and improving brews. What make fractometer were you using. Thamks
@aramse
Ай бұрын
Difluid R2
@tingtung8813
Ай бұрын
I’ve been doing the same thing for a while and I call it shacking. Start from tomorrow I will speak out loud wiggling!
@robertandil5950
Ай бұрын
very nice vid, thanks a lot for the tips!
@rajarshighoshal6256
Ай бұрын
I see bloom coffee packets! for anyone in India try bloom coffee season ticket. It is awesome. PS - great video as always. Need to try these tips ASAP.
@RizkyGusna
Ай бұрын
Yo the laugh per minute in this video is high 🤣
@ingersOz
Ай бұрын
Great ideas and sense of humour - cheers!
@DeepankarDetrox
Ай бұрын
Plz make a vdo on getting the best out of your home espresso machine available in india mostly like the agaro imperial or wonderchef regenta 19 bar
@syedisharil
Ай бұрын
Another tip can also be just reducing the coffee by a gram or half a gram and see how that changes the brew.
@25centsapop
Ай бұрын
Coffee is the golf of food luxuries. It's harder than you think to master and even the masters miss
@n6rcan
Ай бұрын
Thanks for sharing. This is a 💎
@JohnSmith-zy1ur
Ай бұрын
Loved your humour in this one
@EusebiusAT
Ай бұрын
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.
@martyhopkirk6826
Ай бұрын
As usual, this video is informative, amusing, and enlightening. You're doing a fantastic job. Can't wait to wiggle first thing tomorrow morning ....
@zakariyyagardee8934
Ай бұрын
Awesome video! I'm excited to experiment tomorrow!
@Prato321
Ай бұрын
Your humor is very dry, and I find that enjoyable. The science in your logic is very sound
@ilkzode1822
Ай бұрын
Aramse, youre a man that loves to experiment. If you put your dripper on a stand you could easily spoon (salami shot) your brew as you go. During the bloom , the flavors are intense. At about 1 to 10 ration flavora slowly mellow out. After lets say 150ml pour of 15g coffee (<a href="#" class="seekto" data-time="70">1:10</a> ratio) you really start tasting very hollow notes , sometimes harsh or bitter depending on grind size and temp. My question is why push it to <a href="#" class="seekto" data-time="77">1:17</a> Theres no reason to have very watery hollow coffee in your pour over. Maybe <a href="#" class="seekto" data-time="72">1:12</a> at most. It keeps your coffee flavorful and balanced. Noone and i mean noone ever talks lower ratios. Thats where all the flavors are
@aramse
Ай бұрын
Haha this is coming in a future video. We covered it in the espresso but with filter it's a bit of a faff. Super interesting nonetheless.
@ilkzode1822
Ай бұрын
@@aramse you and the wiredgourmet would be the 1st to talk about lower ratios. But i do love the wiggle and K.I.S.S approach. Keep it simple stupid Its always nice seeing that light cream color of fines sticking to the v60 side and a flat bed after the brew is done. Evenness and cleaner cup since the some fines are clung the side paper filter and not in the coffee bed where it can be extracted slightly more
@informalshaurmal
Ай бұрын
Wooo! My partner just got me a new hariom kettle so I'm ready to get cracking 🎉
@chris_huelsemeyer
Ай бұрын
You are a legend
@Abrikosmanden
Ай бұрын
This is absolute gold 😃 You never disappoint! BG, a refractometerless looser
@KatieCorley-vf5gs
Ай бұрын
I love your commentary
@victorlin4645
Ай бұрын
THANKS RAMSEY BLOOOMP WAS GREAT
@aramse
Ай бұрын
I’m assuming RAMSEY BLOOMP = Aramse Bloom :)
@victorlin4645
Ай бұрын
@@aramse YEA DATS WAT I MEAN ARAMY BOOPTY
@nikosdeb
Ай бұрын
Great and informative, thank you! I am interested buying the timemore fish pro that you use, and i am wondering if it is precise at temperatures. Did you measure it with external probe? Some kettles suffering from inconsistencies at set point
@harlots_hello8734
Ай бұрын
Hey, thanks. One thing i wanna understand better is if its worth pouring same amount further from the center or not. The bed is deeper the closer you get to the center and it seems reasonable to pour more/longer there, because more water is needed to go deep down. Am i wrong? Or is it more important to just pour very slowly everywhere to get flat bed?
@kevin.o
Ай бұрын
<a href="#" class="seekto" data-time="377">06:17</a> "Make sure to get the entire bed wet" - said no mother to her child.
@ciruscoffee4290
Ай бұрын
Hi, what's this hand grinder? Thanks for all this tips!
@aramse
Ай бұрын
The Momentem. Review coming soon.
@VixenYoung
Ай бұрын
I come to Aramse for the coffee dad jokes! 😋
@a13578
Ай бұрын
I'll stick to my 3 pour hario switch recipe...the frustration is real but since my recepi is perfect i'll still stick to it.....
@ahmedcreative4
Ай бұрын
Have been waiting this video bro
@ilmane2041
Ай бұрын
Great video, as always! One question about your base recipe. If draw down is quicker, do you still wait to <a href="#" class="seekto" data-time="95">1:35</a> before second pour and change grind size for next brew?
@aramse
Ай бұрын
Great question and the answer is, it depends on the coffee. Time is just and indicator of one of more variables changing. Start with this base recipe and tweak based on taste. First try and wait till 1:35 even if your bed goes dry and next try to so the next pour the moment the water if is just a couple of cm above the bed. Compare and see which you prefer. If both taste under extracted then change grind size or increase agitation.
@Brian-wl7xo
Ай бұрын
what's your recipe for brewing greens ;)
@JuliusSP1
Ай бұрын
Blind shaker for pour overs? And do you do the high kettle high flow pour on thr 2nd or 3rd pour or perhaps on both?
@aramse
Ай бұрын
Haven’t really tested the shaker properly for pour overs. It’s just nice to dose from and looks great on camera. As for high pours I try and get agitation done earlier and my last pour is low.
@earthalign2965
25 күн бұрын
Do You plan to prepare review/first expression for Meraki espresso machine?
@aramse
25 күн бұрын
Yes coming very soon
@rickhoupt6933
Ай бұрын
Dang with all the coffee equipment I’ve bought now I have to buy a taser lol
@aramse
Ай бұрын
It works surprisingly well :)
@kevinalvarado3724
17 күн бұрын
Hello Aramse, when you set your kettle temperature at, let's say, 93°, do you keep the temperature of the water while you let your coffee bloom or do you let it cool down while it bloooms?
@aramse
16 күн бұрын
Great question. It depends how on your ambient temp but where I live I put the kettle back on the base to heat back up while I bloom but then let it cool between pours. If you live in a colder place you may need to re dock it after every pour or start at a slightly higher temp. Experiment and see what works for you.
@tylerkeating3784
Ай бұрын
Let me know when your new mixtape, "wiggle and bloom," drops
@aramse
Ай бұрын
Haha. Wiggle and bloom definitely sounds like. Chart topper.
@maycatyuiop
Ай бұрын
Ok you cant just tease the deep cafec like that. We gotta know what you think!
@aramse
Ай бұрын
That and the FLO are in the works
@pavelgrebnev3868
Ай бұрын
The first 3 tipps are lowering extraction. Btw there're many ways of doing it. Ragunath, I'm so sorry, but I'm disappointed. You're tired of high extractions, we've got it. For the last year, me too actually. *I'm guessing the next step will be like try <a href="#" class="seekto" data-time="74">1:14</a>-<a href="#" class="seekto" data-time="75">1:15</a> ratios and/or "I like tea now"
@aramse
Ай бұрын
Hey not sure if you watched carefully. Going in order. 1. Small changes in temp have little to no impact on extraction big a significant impact in the cup. Not recommending lowering extraction. If you rewatch you’ll see a very specific line about extraction and temperature. 2. Wiggle: Not lowering extraction just minimising fines migration to get quicker draw downs and cleaner cups. 3. Again lower agitation to get cleaner cups. I even recommend grinder finer to compensate if needed. 4. - 5. This one has nothing to do with extraction. I know you’re a regular viewer and always take the time to comment so your feedback is noted. P.S. I’m at 1:17 almost all the time. But still staying at ~20%. That’s just for my palate, which again I specifically mention throughout the video. So you do you. There’s no ‘one size fits all’ when it comes to coffee. ☕️
@pavelgrebnev3868
Ай бұрын
@@aramse thanks for answering (and for the video either!). In my experience (which is of course very subjective): These first 3 points mean that we're getting less from coffee. In my comparisons with different temperatures , agitations and a bunch of other things (except for wiggling, didn't try it yet) I can feel that there's a lack of some things. And this lacking tastewise I call "lower extraction". Of course refractometer can detect little to no difference. P.s. Sometimes that lacking is helpful to get rid of defects, or to get interesting descriptors, of course
@IMNOTABARISTA
Ай бұрын
Shake it like you mean it 😅
@garycomp6494
Ай бұрын
What setting do you recommend with an ode 2 (stock burrs) with the v60. Also, does your recipe scale up OK, to say 300g of water
@VictorGabella-el8jn
Ай бұрын
good tips, and greetings to all the channel from L'viv, the coffee paradise. Slava Ukraini, and for these moskali or ruZZian supporters, IDI NAHUI :)
@braxtonjens7839
Ай бұрын
At what voltage should I be shocked by a friend when doing the “wiggle”
@roycindsouza
Ай бұрын
Amen
@frankloaf9510
Ай бұрын
No swirl on the bloom! I am shocked. But seriously, if I don't swirl on the bloom, the bed doesn't seem to get full wet.
@dickensyuen6137
Ай бұрын
this a theory I have in mind not proven yet ### Energy Theory of Brewing Coffee 1. **Energy Balance**: - Each type of coffee bean requires a specific amount of energy for optimal brewing. - If a bean receives more energy during roasting, it will need less energy during brewing. 2. **Light vs. Dark Roasts**: - **Light Roast**: - Receives less energy during roasting. - Requires more energy during brewing, which can be achieved by: - Using hotter water. - Extending brewing time. - Splitting water injection into smaller intervals. - **Dark Roast**: - Receives more energy during roasting. - Needs less energy during brewing, allowing for: - Shorter brewing times. ### Application to Other Processes 1. **Chemical Energy (Fermentation)**: - Similar principles apply: - Beans that undergo more fermentation may require less energy during brewing. - This is because the chemical changes can enhance flavor extraction, reducing the need for additional energy. 2. **Mechanical Energy (Grinding)**: - The grind size affects energy needs: - A finer grind increases the surface area, extracting flavors more quickly and requiring less brewing energy. - A coarser grind may need more brewing time and energy to extract the desired flavors. - it also true for wiggles and swirl ☺️ ### Summary By understanding how energy is applied during roasting and brewing, you can better optimize your coffee-making process for different bean types. The theory emphasizes the relationship between energy input at different stages and the resulting coffee profile.
@jaketriathlon
Ай бұрын
What do we think about a re usable metal filter for pour over?
@aramse
Ай бұрын
We make a metal filtered brewer called SOFI and we love it BUT the biggest challenge is sediment in the cup which messes with clarity. With metal filtration we've found the combo of fine grind and very low agitation to work well as the coffee bed handles the majority of the filtration resulting in surprisingly clean cups.
@umarlatiff9595
Ай бұрын
wiggle like the aramse turtle c: 🐢🐢 how are u liking the flo dripper btw? thought seemed like a good one-for-all beginner kit but do u actually find yourself changing the filter or is it too much faff
@aramse
Ай бұрын
Review coming soon...
@oat4976
Ай бұрын
I can't stop laughing at this <a href="#" class="seekto" data-time="333">5:33</a>
@benjammin365
Ай бұрын
Can I do your v60 method for 2 cup 30g?
@aramse
Ай бұрын
Yes. You may need to tweak grind size.
@jdrummerdd
Ай бұрын
I WIGGLE TOO!!! I FEEL SO VINDICATED LMFAO
@evillivesinside9189
Ай бұрын
What is the metal utensil in all of the shots?
@aramse
Ай бұрын
The brewer? It’s the FLO dripper from Kurasu and Varia.
@vito6397
Ай бұрын
does the temperature tip also apply to espresso? I'm using a flair and always get my water to 98 degrees, might try to lower it
@SkylarsRnD
Ай бұрын
I'd say it does for sure. Try lowering the temp and see what it does :)
@milesrobinson1793
Ай бұрын
Im from america does he mean 90° celcius
@Bean15_
Ай бұрын
"get a friend to tase you" - spat out my coffee
@wild-radio7373
Ай бұрын
Lava!😂🤌❤
@AKenneth224
10 күн бұрын
The Wiggle should be renamed to the Jiggle since it’s less confusing.
@NeilNatic
Ай бұрын
Struggling to dial in with good equipment (timemore 078, fellow stagg kettle and ceramic v60) Could a refractometer provide guidance to get me to the right grind size and hone in or is that chasing the wrong metric? If so, any recommendations on one?
@aramse
Ай бұрын
Few things to try before getting a refractometer. 1. Ceramic absorbs a lot of heat. Pre heat well before brewing. 2. Check your water - it’s usually the culprit when everything else seems in order. 3. Cup the coffee to get a sense for what your pour over should taste like. I need more information on what your brews taste like to try and help more.
@NeilNatic
Ай бұрын
@@aramse thanks! I have third wave and have used it on and off with minimal differences in my results (soft water). What grind size would I use for a cupping on an 078 to ensure even that comes out correctly?
@terminatedtag930
Ай бұрын
Im so POURed ,just waiting for this video to be OVER
@arnoweber9448
Ай бұрын
now that Gagne is in coffee, maybe we need some of these coffee nerds to join physics ISRO/NASA? maybe that's why we aint seen no aliens yet
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