Can confirm this tastes good (thanks for the great coffee yesterday!!)
@TALESCOFFEE
Жыл бұрын
THANK YOUUUUU! Hehehehehe
@rodravenstein8075
Жыл бұрын
I stopped into Victor's shop the other day and had the pleasure of seeing this technique in action. Good coffee, good technique, and a great conversation. Left with a package of coffee so I'll be trying out this technique at home. Wish me luck.
@TALESCOFFEE
Жыл бұрын
HEY ROD!!! Thank you so much for dropping by the other day, glad you loved this technique!! THANK YOUUUU!!!!
@TALESCOFFEE
Жыл бұрын
Let me know how you guys like this kind of video! I spent a long time trying to condense my ideas into a shorter form! Hope you enjoyed it 🙌🏼 Eric snuck in during the filming! Hehehehe good to see him again. Discount code - ERIC The code goes live in an hour oops set it kind of weird on the website.
@CMBGuitars
Жыл бұрын
Been extracting a little more on doubles lately by pouring into the divot til around 15 sec., then widening pour til around 40 sec., return to center and then wide pour again. @1:10 let it set til around 1:35.. stir. Pour again from center briefly then flush outer edges and stir. Flavor profiles increased greatly for this method for me! Going to try this method you are using to try and extract more from the double pour!! Keep 'em coming, Vince!! 👍👍
@ZDude55
Жыл бұрын
Glad to see Eric back! :)
@TALESCOFFEE
Жыл бұрын
hahaha he's so funny I actually thought it was so funny he popped in and offered. Had a great laugh filming that part!
@mprz8188
Жыл бұрын
Slower pouring extracts more as more water is forced thru the grounds instead of channelling on the sides. Additionally, less water volume on the dripper makes for slower flow too because there's less hydrostatic pressure. If water flows slower it has more contact time with the grounds and extracts more. The last pour extracts more sweetness because you're stretching the ratio a bit. So yeah, better flavor 👍
@TALESCOFFEE
Жыл бұрын
Yes! Your explanation is on pointttt I thought of it the same way too, the last pour is just like the final bits quite a good finish! The ratio I think probably should be a 1:13 + 20-30g tastes just a tad better but working on adjusting the grind size to match it 🫣
@fdude555
Жыл бұрын
Tried the technique with yirgacheffe. Noticeably sweeter and less astringent on the finish. However i lost some floral flavors i enjoy so much. This technique is definitely worth looking into. Thank you!
@TALESCOFFEE
Жыл бұрын
You're very welcome! Glad you're enjoying the idea of this technique. I can understand why you'd lose some of your floral flavours. Because of the slower pour you heat up the dripper slower so you end up extracting less floral notes. I personally find floral notes extracted with higher water temperatures. Remember the dripper and coffee grounds start off quite cold, so if you're pouring extremely slowly it still takes quite a while for the content to absorb the heat so you'll be extracting a little less floral notes. Try using a higher water temp and let me know if this helps!
@andrewhanlon4381
Жыл бұрын
How much higher on water temp to extract floral notes?
@coffeecove7058
Жыл бұрын
Hello Vince and Howdy Ericccc Good to see ya to.
@TALESCOFFEE
Жыл бұрын
Hello Coffee Cove!
@chefandrew1986
Жыл бұрын
This is fascinating and I already used this method twice today, with good results. I've been using the AeroPress a lot recently because I feel like I can get higher extractions/more flavor. I will need to start doing pour overs again with this method.
@TALESCOFFEE
Жыл бұрын
Thank you for trying it out!! I think the APs best part is the fact it can be in a full immersion which results in a fuller extraction. Try it out pourover more and lmk how you like it!
@devenpatel3044
Жыл бұрын
Mic is sounding real nice 👌👌
@TALESCOFFEE
Жыл бұрын
Hehehe thank you!
@gunnarbjarkiii
Жыл бұрын
Wow! This is blooming after brewwing 😅😅 tastes great!
@TALESCOFFEE
Жыл бұрын
YESSS Hahahah Bloom after Brew hehehehe what a good name. Glad you like the idea!
@ElecBrane
Жыл бұрын
Thanks for input
@TALESCOFFEE
Жыл бұрын
Awwww you’re welcome!!’ 🙌🏼
@patterbt
Жыл бұрын
Very interesting new theory, Vincent, thanks for the new recipe idea! I have a question regarding "extraction" and "coffee strength". I see a lot regarding extraction numbers from various coffee youtubers, and I am not clear if higher extraction means a stronger flavored brew or if it means something else. One thing that I have noticed with a few of your recipes (like juiciest cup) is that you will occasionally use a tighter ratio; which to me correlates to a stronger flavor. I have zero idea if this also means more extraction or not. I think juiciest cup is 1:8 and this new recipe here is 1:12 or 1:13. For me, I am inherently getting "stronger brews" when I use a ratio like 1:13 (or 1:8); but I am confused as to how this relates to extraction. Sorry for the mega long question!!
@TALESCOFFEE
Жыл бұрын
Hey Brad this is great! I love walls of texts since I reply with them all the time hehehehe. So coffee strength is actually based on the TDS, the higher the TDS the richer the coffee tastes. The extraction is just some way of calculating how much was extracted FROM the coffee. So when I say 20% it's 20% of the flavours from the coffee are extracted. (at least that's how I interpret it) This means if we add more water into the finished coffee, the extraction stays the "same" but the TDS changes. Which for me just means the TDS is relative to this coffee "strength" you would be talking about (same for me). I think juicier flavours are DEFINITELY from tighter ratios, I personally like the 1:13 much more. I think 1:8 isn't as strong because you'll notice a huge drop in extraction since there hasn't been enough water to extract all the flavours out of the beans. What I'm working on now is finding out how much water is actually necessary to extract all the flavours from the beans. I think it's around the 1:13 because the EY doesn't really go up when I have more water pass through the coffee. On the contrary having more water or bypassing at the end means you'll end up with more clarity which allows you to pick apart flavours better? (though I think diluting changes certain flavours so I don't really agree with this either). As long as you don't dilute too much it's ok imo. Hope this helps clarify your thoughts!
@patterbt
Жыл бұрын
@@TALESCOFFEE Thank you very much for the explanation, that is very helpful in my understanding!! I have been using 1:13 as my normal ratio for most pour overs recently, regardless of the method/recipe I use; just because I prefer a stronger cup and I think that gives me the flavors I look for. Now if I could only figure out how to pick up "flavor notes" that are listed on bags of beans.... ;-)
@TALESCOFFEE
Жыл бұрын
@@patterbt Please don't ever compare your flavour understanding to flavours on bags. I think flavours on bags are less then relevant because of 2 thinks, 1. coffee is an unfinished product, 2. coffee degasses and changes flavours. Where "flavours notes" are more common is in liquor. Where wine/spirits don't change flavours as quickly as coffee and it's a complete product meaning we don't need to add anything to it when we talk about tastes. Flavours for coffee are from cupping notes. Not only do you use different water from the roasters you're probably not cupping it for flavours. You're probably brewing (which removes the oils = flavour) so you won't have as much flavour as the bags. You also don't know the ratio .. so for example a "pomegranate" flavour profile if diluted (aka more water in the brew) you end up with more of a "cherry" flavour. Black current becomes grape .. etc Don't stress yourself on flavours. Focus on what you taste, and if you want to get better taste 2 coffees at the same time so one can be the base line for the other (similar to relative pitch in music because not everyone is born with perfect pitch) :P - this eases my mind up and allows me to enjoy tasting coffee better ^^
@JustPassingByBaby
Жыл бұрын
scale is what ?
@joelkern3855
Жыл бұрын
Love your passion for making a perfect cup and insight! I have a Fellow Stagg X and wondering whether this translates to that brewer as well and if you have tips for using that dripper most effectively?
@TALESCOFFEE
Жыл бұрын
It does work for the fellow stagg X as well! It’s also great because that brewer is small so your water is limited try to keep the pour slow enough so it doesn’t over fill ✌🏼 。 Try the breaking of the grounds too will work super well! Hmm I think that dripper works best with at least 20g of beans to prevent the liquid from dripping out too quickly in the beginning!
@joelkern3855
Жыл бұрын
@@TALESCOFFEE thanks for the tip about min of 20 g to prevent dripping too quickly at the beginning. I have more recently been making a smaller cup so I will make that change as you highlighted. So I should still use your ratios of 240 g of water (1:12), break up grounds, and then add 20 g more or would you shift ratios at all with this different dripper?
@TALESCOFFEE
Жыл бұрын
@@joelkern3855 Yups I would do that still! Maybe 260 if you can pour slow enough!
@joelkern3855
Жыл бұрын
@@TALESCOFFEE Excellent! I appreciate the advice and look forward to tasting the difference in my morning cup...thanks!
@TALESCOFFEE
Жыл бұрын
@@joelkern3855 Glad to be able to help!
@MgBlazer77
Жыл бұрын
Have you tried the Osmosis method? I feel its low volume so it deals with clogging better, but is basically a single pour post bloom (2 pours). Pour rate has to be incredibly slow so its kinda opposite of your single pour method. Just interested to see your thoughts on Osmosis brewing
@TALESCOFFEE
Жыл бұрын
I have! I guess the single pour is just a one pour version of it 🫠. The pour rate for SP has always been decently slow I think 6-7 is like a medium speed but goijg under 5 is slow. The osmotic is interesting played around a lot with it before too! But I still like using finer grind sizes ~ (maybe just lazy) 🫣
@GabrielGGabGattringer
Жыл бұрын
Hey Vince! Again a very interesting thought! I really wonder if this discovery of yours only happens in the V60? Did you test it with a flat bed brewer (Kalita or Orea) too?
@TALESCOFFEE
Жыл бұрын
I have tried with the kalita, noticed the retention in there too, but the flat bottoms biggest problem is the fast flow at the beginning of the brew. It’s only really solved by brewing a larger coffee 🫠 or a much smaller flat bottom like the orea
@peakinearly_2788
Жыл бұрын
Another banger method from you Vince! Brings out the fruity flawors. Very tatsty! I was wondering does this method work with smaller drippers like origami s?
@TALESCOFFEE
Жыл бұрын
Thank you so much! I USE THIS ON THE ORIGAMI AS WELL! I LOVE IT. This is because there's more clarity from the origami but the final pour really brings out the depth. GOGOGOGO Hella recommended
@oh5186
Жыл бұрын
Great video! How would you do this for a 30g coffee and 500g water recipe?😊
@TALESCOFFEE
Жыл бұрын
It would work well! Just grind a little coarser not too much though. It's just because more water takes longer time to flow = longer pour = longer extraction. Try not to move to the edges early either let the long pour duration do the work for you!
@Gtroncos
Жыл бұрын
Eric! He’s back. How’s Vince?
@TALESCOFFEE
Жыл бұрын
He just ganked me while filming! I’m doing okay! A little over caffeinated >.> so I’m quite jittery >.
@Jahloveipraise
Жыл бұрын
Dude how the hell does that not clog with all that agitation! I look at my brewer wrong and it’ll clog lol i usually have to pour pretty slow to get a consistent flow with basically no agitation
@TALESCOFFEE
Жыл бұрын
Yeah right! Multi pours clog a lot more, for the single pour it shouldn’t really clog. My coffee was on the light medium side so it clogs easily too! If you could take a video of your pour and send it to me on ig please do! I think I’ll probably set up a discord soon for this lemme figure this out this week! 🫠
@144avery
Жыл бұрын
Does this help any with flat brewers?
@TALESCOFFEE
Жыл бұрын
Yes it does! Of course! Try it out on any brewer :3
@144avery
Жыл бұрын
@@TALESCOFFEE thanks! I'll have to rev up them engines!
@TALESCOFFEE
Жыл бұрын
@@144avery YESSS LMK how you liek it! I tried it on the kalita earlier and it worked wonders too!
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