This is absolutely insane! I can't believe how good this turned out. I've never really experienced "sweetness" as I would expect it (as a novice coffee enthusiast). This is hands down my favorite brew I've made since I got my switch.
@TALESCOFFEE
9 ай бұрын
Glad you like the method as much as I did! Super happy you had a chance to try and it worked well for touuuuu!
@jonslg240
7 ай бұрын
1 gram of water = 1ml. Any coffee enthusiasts knows this. Even 200ppm bottled water (not distilled) still weighs almost exactly 1g per ml. So, don't get out the scale for the water, there's no need. Need 160g of water? 2/3 cup (a cup is close enough to 240g/240ml to not make any difference) The people who claim they can taste the difference won't even pass a p=.05 test. They're like the "high level vodka taste testers", they're talking out their 💩. At least wine and cigar tasters, and even whiskey tasters, have provable worth.
@rzt430
6 ай бұрын
@@jonslg240 autism?
@getsmack
5 ай бұрын
@@jonslg240dude what does your reply have to do with the comment?!
@aaronsluther
27 күн бұрын
@@getsmackfr. Anyways it is not for everyone to enjoy
@Dustysa4
6 ай бұрын
To generalize this: - Medium/fine grinds - Grinds pushed to outward cone - Add 2/3 water, quickly - Start timer - Stir in outward cone motion - At 2:00 quickly add remaining water - Stir in outward cone motion - At 3:00 flip drain switch Does this look correct?
@Thomas-nk4uj
5 ай бұрын
He flips the switch before the second swirls at 2:30
2 ай бұрын
20g/240ml Medium-fine grind Divet HARIO SWITCH CLOSED VALVE 170mls of water, straight from the middle, high agitation, and in 10 seconds. Immediately after: Chopstick straight through the middle of the grounds, with a swirling motion outward. Stay on the outer edge for three spins and then go back into the middle and out. From 00.12 to 00.20 seconds. Let it steep until 02.15. Pour 70mls (240ml in total) of water in 7~ seconds. AT 02.25 OPEN VALVE AND DO A FIVE SECOND HIGH AGITATION STIR. The stir is done by going inward from the middle layer and out. Let it brew until 04.20. This is the exact brew as I saw it in the video!
@jeffabad2000
Күн бұрын
nice video! would like to ask who first created this technique/recipe? i first saw it from a japanese guy years ago claiming he did it first but has many steps
@lookbacktime9422
Жыл бұрын
I like the way you approach coffee extraction. And your mind is an "engineer mind" ! The recipe is very good. Thank you!
@TALESCOFFEE
Жыл бұрын
Oh thank youuu!!! ✌🏼I like that! An engineer mind! Also I’m glad you like it!
@hasankalayci6286
Ай бұрын
The funny thing is, all these coffee experts are giving us subtle hints and tricks on how to brew the perfect cup kf coffee and then this dude comes and gives us this savage recipe that blows away all these champions. With light roast I dose a little less then 20 grams, 16 worked for me keeping the ratio the same. The taste is just insanely sweeter then anything i tried before and I'm laughing my pants off on how good this works. Thanks😂👍🤣
@TALESCOFFEE
Ай бұрын
😂😂😂 it’s so easy right haha you can jsut stir for a little longer and as it’s sinking then open the latch to make sure the first few drops are stronger 😬
@ericbaluya361
Жыл бұрын
Thanks. It was noticeably sweeter than my previous technique
@TALESCOFFEE
Жыл бұрын
You’re welcome!!! 🙌🏼
@arom8438
Жыл бұрын
Awesome.. ok.. tomorrow I’ll try it 😅.. thanks for your channel, i love your content and your different perspective on things that seem to sometimes all sound like an echo chamber… (everyone repeating papa hoff)😂
@TALESCOFFEE
Жыл бұрын
Hehehehehe, I try to not watch or think about other coffee content creators actually. I found it's best to share ideas that I have because I'm able to explain them more clearly and thoughts behind them! Thank you for this!
@michael.d.
Жыл бұрын
this was fantastic! thank you!
@TALESCOFFEE
Жыл бұрын
Ohhhh thank youuu!!!
@ipuya
Күн бұрын
1 to 11 is definitely too strong for me cause i have my coffee in the morning and prefer more like 1:16 but looking forward to testing this when i get my switch thanks 🙏
@filrtrazz8707
Жыл бұрын
Tried it, sweet round cup!! Thanks :)
@TALESCOFFEE
Жыл бұрын
You’re welcome! Thanks for trying! 🙌🏼
@kingcam0775
Жыл бұрын
Can't wait to try this in the morning.
@TALESCOFFEE
Жыл бұрын
Thank you!
@thedreambag8610
Жыл бұрын
Love this! I know you use a fine-medium grind in your normal single pour method, what do you recommend on grind size for this one? And I know it’s a long-shot, but any advice on grind size for the 1ZPRESSO ZP6? Love your content!!
@TALESCOFFEE
Жыл бұрын
Same grind size! It works super well! THANK YOUUUU! Oof ZP6 hmm lemme wuickly look this up .. ok it says on their website each click is .022mm so we are looking for .4~ so around 18 clicks I’m guessing? If you have more issues with it send me a picture of the final brew on Instagram! Would be easier for me to see there!
@thedreambag8610
Жыл бұрын
@@TALESCOFFEE that’s awesome thanks so much for that! Will do!
@johncoleman1930
Жыл бұрын
I’ve not used a switch before, but the more I see of it, it seems like a very interesting brewer. Would definitely be interested in getting one, one day.
@TALESCOFFEE
Жыл бұрын
You should! It’s super versatile. Higher lows and higher highs. Just more variables to chill with!
@matthewf6227
11 ай бұрын
have you done any testing on preheating a switch? I was curious how necessary it is since I make my own water and don't want to waste it/use energy to heat water that will be discarded. My kitchen tap doesn't get hot quick enough and wastes a lot of water getting hot.
@TALESCOFFEE
11 ай бұрын
Not as necessary to preheat the switch. Prewet the filter is enough. Don’t need to like put a bunch of extra water to heat the switch up. It’s nice but not necessary
@matthewvernelen
2 ай бұрын
Ill try it but im super sceptical. Been brewing fantastic cups with the tetsu devil/god recipe and his 4:6 method. Would you say this better even for people who have quite a bit of experience? The dome finish just goes against everything ive learnt so far about pourovers. Will update when i tried it
@TALESCOFFEE
2 ай бұрын
Yes please let me know it takes quite a bit of practice it’s all in the pour and reading the bubbles remember the gases are the only way coffee talks to us. Our pour is completely determined by the gases!
@yonathan789
2 ай бұрын
How is this method going for you ? Do you get more sweetness ?
@-8_8-
Жыл бұрын
I've done something similar, but without a 2 minute stall. That seems so long! I guess I'll find out tomorrow. Edit: and interesting stir technique.
@TALESCOFFEE
Жыл бұрын
The stir is fast, rememebr the purpose of the stir is to give it a flow. Let gravity do the work.
@-8_8-
Жыл бұрын
@@TALESCOFFEE well I was looking at the one before the 2 minute rest. But yes, at one time I was stirring too slowly.
@robertfranco4547
8 ай бұрын
So good. Thanks
@TALESCOFFEE
8 ай бұрын
You're welcome!
@asocial5805
7 ай бұрын
I must say that stirring in a circle is unreasonable. It will produce a shape with concavities on all sides and a bulge in the middle. During the filtration period, a large amount of fresh low-concentration water will preferentially pass through the depressions rather than the bulges based on this shape. Eventually, Causes local over-extraction, which is called "channel effect" in a professional term.
@TALESCOFFEE
7 ай бұрын
This is a good try, the paper filter has a max flow rate so if you watch my videos in long format you’ll see by spinning it I force and dislodge microfines to the edges. I would argue I have less channeling than other brew methods. It’s also shown in the extraction, the current method we’re working on at the very least hits 22% on almost every brew. . In fact a clogged bed via swirling too hard or multi pouring too much till the top is clogged has more channeling so your ey is more heavily from over extracting the top of the bed that gets stuck so it channels through the paper!
@TheDennzio
6 ай бұрын
Dude this guy has forgotten more about brewing coffee than you supposedly know. He’s a champion.
@GoPieman
4 ай бұрын
It looks like most of the extraction happens through agitation. So I'm wondering if this recipe would work with my clever dripper.
@asocial5805
4 ай бұрын
@@GoPieman clever dripper is okey with this recipe.cause Clever dirpper immersion time is very long, in the filtration stage its liquid temperature drops to about 70 degrees Celsius, at this temperature there is almost no extraction capacity, so there is no over-extraction, most of the extraction has been completed before filtration.second high concentration of liquid in filtration stage, high concentration will inhibit extraction
@asocial5805
4 ай бұрын
@@GoPiemanSwitch is also acceptable. The main thing I don’t agree with is the use of this method in non-immersion extraction like v60.
@fluttuers2820
Жыл бұрын
What filter are you using? I'm using the V60 03 tabbed filters and having problems with stalling, even after sifting fines out using the kruve.
@TALESCOFFEE
Жыл бұрын
I’m using the normal 02 filters. If you’re brewing with a 03 and your brew size is large don’t use the switch and just pour down the middle. Let the flow rate/time become your form of agitation. Send me pictures on IG for more help!
@larrywong7834
2 ай бұрын
Looks Looks Looks like you are using a V60 Mugen attached to switch
@TheDennzio
6 ай бұрын
1:11? I’m a 1:16 person but I trust you. What grind # on the Ode2? 3.5?
@TALESCOFFEE
6 ай бұрын
I think so! if you want more help send me a picture of the finished brew on IG so I can see a little better ahaha. 1:11 is just for this particular one most brews need around 1:13 for full extraction. It's just this is the mugen + switch combo that allow me to have such a high and full extraction
@garrettmoriguchi9253
Жыл бұрын
Does the super formed dome occur with all types of coffee? I can never get my light roasts to have super domes like that.
@Stompyrok
Жыл бұрын
I can never get the dome. 😅
@TALESCOFFEE
Жыл бұрын
@@StompyrokGenerally it's from having a finer grind or when the beans are sinking mostly you give it a stir and it'll be there!
@garrettmoriguchi9253
Жыл бұрын
@@TALESCOFFEEI can get the dome with my light roasts but the dome isn't nearly as exaggerated. And if I go finer with my grind, the slurry becomes a paste.
@alanparmenter
Жыл бұрын
I wouldn't aim for any domes! Experts say flat bed is the best! This is for even extraction reasons
@TALESCOFFEE
Жыл бұрын
@@alanparmenterHahaha, Scott Rao also said don't stir. Experts aren't always right :)
@jamiegx
Жыл бұрын
idk how i feel about these small ratios, coffee is expensive. what if i try it and dont want to go back?😅
@TALESCOFFEE
Жыл бұрын
You still get the same amount of caffeine!! It’s just consumed faster and leaves a lingering feeling for longer .. so you might be happier for longer! 😅🤔✌🏼!🙃
@biddragon
Жыл бұрын
could you please provide the water heat degree and grinding size 😅 thank you
@TALESCOFFEE
Жыл бұрын
Oh! I don’t really have a preference. This method is quite forgiving anything above 90. Oddly enough because of how the gases leave you can use 100 degrees to great success without the bitterness!
@sawomirsliwicki5373
6 ай бұрын
@@TALESCOFFEEwhat about grinding?
@TALESCOFFEE
6 ай бұрын
Grind size I always go pretty fine, somewhere around the 400-450microns!@@sawomirsliwicki5373
@sawomirsliwicki5373
6 ай бұрын
@@TALESCOFFEE thanks. I start convencing myself to such fine grindig for pour over V60 but unexpectecly, against my assumptions and prejudices using your methods fine grinding works pretty well.
@TALESCOFFEE
6 ай бұрын
Thanks! Yeah I face a lot of criticism of my ideas. I feel people just need to try! Also you can't use the same method when you change the grind size so we just need to adjust a little bit of both and it can work well! I think coarser CAN have more complexity. But I attribute it to different levels of extraction from coarse vs fines. I'm still testing, I haven't given up on coarser but I don't focus as much on it still :P@@sawomirsliwicki5373
@izhakcool
10 ай бұрын
How many clicks while using a time more chestnut c2 grinder?
@TALESCOFFEE
10 ай бұрын
I go around 400 microns, I think that’s around 16-18 clicks? Can’t exactly remember though! Can send me a picture of the finished brew on IG and I can help you adjust your grind size accordingly!
@andrewm1867
Жыл бұрын
What filters do you use? Mine don't hold water that long. 🙁
@TALESCOFFEE
Жыл бұрын
This is the switch so it has a valve you can open and close to control when the water flows out!
@marifemarcelo6696
6 ай бұрын
used the filter in box packaged the 40 pcs
@25centsapop
21 күн бұрын
Temp, roast level, grind size?
@JonatanNoponen
Ай бұрын
be interested to hear TDS for this, have you measured?
@TALESCOFFEE
Ай бұрын
This one I remember was a bit weaker, the newer iterations are better I stir and let it sink for a little bit longer. In general my TDS is pretty high most of my methods aim to be around 21
@JuliusSP1
10 ай бұрын
You finish with a perfect mound?
@TALESCOFFEE
10 ай бұрын
Always!
@JuliusSP1
10 ай бұрын
Doesn't that leave the central portion of the bed less extracted? More bef resistance to flow in central portion may cause water to over extract toward the sides? Also what if you want to push extractions higher. I know you achieve consistently over 20 percent woth a single pour method, but what if a coffee became significantly more complex and improved by extracting 2 percent higher? Would you tweak your recipe somehow?
@mainline4199
11 ай бұрын
Hi, what is the switch model you use in your videos? 02 or a 03?
@TALESCOFFEE
11 ай бұрын
02!
@mainline4199
11 ай бұрын
@@TALESCOFFEE thank you
@RiSo1988
Ай бұрын
Any reason you're using Mugen cup and not normal one?
@TALESCOFFEE
Ай бұрын
Yes it’s cause when you’re steeping with the normal one once the water passes through the filter it doesn’t go back into the coffee grounds. You’re left with weak liquid “coffee” sitting outside the filter unable to absorb more flavour. Unless you release and remove it the mugen actually is the best for the switch
@lesslighter
Ай бұрын
why the heck does the ground bed look like something straight out of a syphon?
@TALESCOFFEE
Ай бұрын
Because of the stir! Haha I originally started with the siphon but because I thought it tasted better than pourovers I adapted a lot of techniques and ideas from there!
@AAnthonySegurAA
8 ай бұрын
Water temp?
@TALESCOFFEE
8 ай бұрын
For the switch methods you can use hotter water 95c+ is fine, if it’s conical you’d wanna use a little lower since the longer pour time breaks the bubbles and absorbs the bitters in the gases. Where the full immersion you can allow time after the initial phase to help release the darker flavours.
@user-ds9ut2lj3t
3 ай бұрын
I didn’t know Joe Rogan was into coffee like that
@Adwnpinoy310
8 ай бұрын
Ended on 4:20 heh
@ZDude55
Жыл бұрын
The MÜGEN edition
@TALESCOFFEE
Жыл бұрын
FACTX
@mprz8188
7 ай бұрын
Water temperature please
@TALESCOFFEE
7 ай бұрын
For the switch we do anything over 95 especially for stall the fall methods. If you pour into it I recommend going around 91
@mprz8188
6 ай бұрын
@@TALESCOFFEEfor this particular recipe, 91°C? Or 95°C...?
@fokcuk
Жыл бұрын
X pro grind settings please anyone 🙏
@TALESCOFFEE
Жыл бұрын
Going off their website I think 36 clicks ~ roughly. I suggest around 400 microns ish, and each click of yours is around 12.5 at least that’s from my understanding 😅 send me a picture of the finished bed on IG if you need help!
@fokcuk
Жыл бұрын
@TALESCOFFEE 36 clicks is in Turkish territory
@fokcuk
Жыл бұрын
If you have a Kruve sifter, can you do like 10g or something to give a guide? 400micron that you say - is that the majority would fall through that size sieve?
@thisGuy481
7 ай бұрын
I actually don't want my coffee to have a texture
@trexsol1649
Жыл бұрын
YEAH! legal drugs
@TALESCOFFEE
Жыл бұрын
YEEEEE
@trexsol1649
Жыл бұрын
@@TALESCOFFEE happy you took my joke well. goodbye i need to go to my home planet now.
@ZDude55
Жыл бұрын
Vince from Tales Coffee has officially turned me into a coffee/caffeine addict just because of how delicious these recipes come out every time. Will never have another cup of coffee quite like it at any coffee shop now. I make it myself way better and other people are telling me that too that I’ve made the best cup of coffee for them that they ever tasted
@jankoch267
6 ай бұрын
That's how you get and underextracted brew from the dome while overextracting your fines by the heavy agetation.. and what even is a 1:11 ratio lol, go for at least 1:15
@TALESCOFFEE
6 ай бұрын
If you watch my videos you'll know I can get 24% on a 1:11 ratio. Ratio is a preference, extraction is how you get there. Just because it's the "standard" doesn't mean everyone has to follow it. You can see he other comments talking about the sweetness. Lower ratios feel richer and brings out more sweetness, where higher ratios you can get more complexity notes. Not everyone wants it. It's like whiskey tasting with or without a drop of water. If you think 24% is underextracted then mb
@myname-mz3lo
4 ай бұрын
pourover people discoverring wdt only now ?
@TALESCOFFEE
4 ай бұрын
WDT? I been setting grinds with a chopstick since way before WDT was a thing. It's more like espresso people discovered the WDT from pourovers!
@christopherbareja996
Ай бұрын
I did this technique with instant coffee and it was awful
@TALESCOFFEE
Ай бұрын
Well … I’ll be damned 😂
@hasankalayci6286
13 күн бұрын
I laughed way more then i should've at this comment 😅
@davidsonnow
2 ай бұрын
Just Say NO to plastic brew gear!
@HarmonyOfTheVoice
Жыл бұрын
Thanks for assuming i have these things at home
@TALESCOFFEE
Жыл бұрын
😅😅😅 when you get it you can try this method ✌🏼
@HarmonyOfTheVoice
Жыл бұрын
@@TALESCOFFEE I sure will! I didnt say that with ill intent haha, would love to see some methods with more common household items (like the finjan we use in the middle east)
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