After having been playing with the single pour technique for a week or so I definitely agree with how much more technical it is with pouring technique. Although the technique is simple on paper, a number of things need to be figured out and done well: grind size, water temperature , pouring technique, stirring technique, observing the grounds for the color change. A criticism then may be that the technique is too finicky or difficult, but conversely I find it is kind of beautiful in a way. Like a swordsman improving a sword strike, it is a simple movement, but requires practice of a number of elements for the technique to be performed masterfully. So perhaps this is for the more meticulous of us out there, but that’s the beauty of coffee. We can learn and dive as deep or as little as we want and still be making better coffee than the large chains.
@louisirvinelim
3 жыл бұрын
always been curious what james have to say about this technique!
@wheelchairboy88
3 жыл бұрын
This s exactly what I was looking for. I can't wait for the other videos on the single pour method.
@TALESCOFFEE
3 жыл бұрын
Yesss! We can’t either excited for the next one! Haha writing the script has made me excited 🥺
@sluive3228
3 жыл бұрын
Would be really interesting to see some direct proof of your theories. Like a tds meter for testing the concentration with or without stirring/ with high or low pours/ bypass or no bypass. Also taste testing large bubbles should be interesting, to confirm your theories beeing correct (potentially gamechanging).
@TALESCOFFEE
3 жыл бұрын
We’ve thought about this before. That being said I do have plans to release that towards the end of the year after I finish my next series of videos. We wanted to stick with observational until all theories are out cause it’s more relatable and easier to understand for amateurs getting into a more complex scene. We’re just looking to build the bridge there 😬✌🏼
@MrKerner1111
2 жыл бұрын
This is seriously good content, i've adopted the single pour and feel my pour overs are better than ever. Thanks!
@TALESCOFFEE
2 жыл бұрын
Thank youuuu! So glad you are enjoying the single pour method!
@z3r0w1ng
3 жыл бұрын
The real beauty of making coffee is the ability to capture so many different cups, each one unique. For sure, a repeatable method will ensure a semi repeatable cup, however, humidty, time, slight variations in pour and the fact that beans are like snowflakes (no two beans alike, even is same bag) make each cup a one of a kind. I'll grant that cups from same bag, date and grind with close attention to technique will yield a fine cup when done with care, however, the true fun is in the variances and nuance. I love how I can nuance a cup and explore an entirely different subset of interesting and pleasurable flavors by simply varying the way I pulse or the way I stir, pulse and swirl. The nuance of coffee, is what makes it so demanding and popular. Skill, technique and great beans are what make coffee nuance possible. If we were to suddenly strip it all down and say here..."This is the one method" We would lose that nuance and coffee would lose its allure.
@TALESCOFFEE
3 жыл бұрын
For sure, I just delve extremely deep into this method. Every day is a little different so the more I work on it the more I can read the beans. But i do think the single pour is my go to method simply because I think ditching the bloom made sense to me on a logical and theoretical side. It’s all about perfecting the technique given the daily changes ^^
@z3r0w1ng
3 жыл бұрын
@@TALESCOFFEE Absolutely, you've worked hard on it and I've tried it and I must give you accolades as it does produce a very fine, nuanced cup, when your method is strictly followed. I am sure, if I were to experience a cup made by you, with your beans, I would be in for a real treat. For all my experimentation with your technique, I have yet to master it for I always seem to add some little twist or mistake, for lack of a better word. I wish I was near you so I could enjoy some fresh brew from a dedicated brewer/roaster. Keep doing what you do, thank you for sharing and inspiring. I have just started my journey with roasting, so who knows what is in store for me now.
@Duffy_sashimistool
3 жыл бұрын
Hi Vincent, I just bought a flair neo to explore some new stuff and finally roasted a 'nice' pan roast. Love your vids as always!
@TALESCOFFEE
3 жыл бұрын
Oh the flair! How do you like it? I was thinking of getting one myself but even I’m running out of space in my shop 😂
@Duffy_sashimistool
3 жыл бұрын
@@TALESCOFFEE Its still on the way from delivery, Ill be sure to keep u posted
@icktri7783
3 жыл бұрын
I think @James Hoffmann should try the single pour and tell us about it.
@TALESCOFFEE
3 жыл бұрын
Right?
@pimacanyon6208
3 жыл бұрын
so many pour over methods, so little time... I have often wondered this: If you decide that a specific extraction time (say 3 minutes or 2 1/2 minutes or 2 minutes, whatever...) is the perfect amount of time for the pour over to complete (that is, finish draining thru the filter), what would happen if you did a blind taste test and compared your best pour over method to an immersion where you poured the immersion thru a paper filter so that it finished draining at the same total time the pour over finished, would you be able to taste a difference?
@TALESCOFFEE
3 жыл бұрын
Great question! Hmm so you’re asking if I can tell if there’s a difference between the v60 and the switch essentially? Assuming I brew the switch with the immersion method that finished at the same time as the Pourover. It’s a bit tricky but I can pick out small details. Generally an immersion brew has less clarity but more body so we can taste the difference there. But a longer brew yea I can definitely taste it, it starts to have this flatter and more acidic component being extracted that I don’t enjoy ^^
@pimacanyon6208
3 жыл бұрын
@@TALESCOFFEE thanks. I will try to do this taste test myself soon and see whether I can taste the difference. Yes, you could use the Hario switch. Or just measure water into sauce pan, bring to boil with lid on (so very little water escapes as steam), when it comes to boil, take it off the heat, dump in the ground coffee, cover and let steep until the time you'd need to pour it into the filter to have it dripped thru the filter in your chosen brew time (same time your pour over will take to complete). I may not have taste buds that are refined enough to taste the difference! But I might surprise myself and actually be able to tell the difference. I'll report my findings back here.
@TALESCOFFEE
3 жыл бұрын
Lmk how it works for you! ^^
@Jasonallansmith
Жыл бұрын
My pours have been less bitter with my medium roast when I do a bloom first. This is the only change I have made to my pour
@utasyaoktavhitri
2 жыл бұрын
Curious to know, is there any spesific difference of coffee characteristics when i use origami cup 4 and cup 2 in my origami S dripper? Is that means i brew the same with origami size M when i put bigger paper filter on my origami S? Thanks in advance, you've been take a big part of my progression learning. Thank you!
@TALESCOFFEE
2 жыл бұрын
HELLO! Not a huge difference honestly, I personally like to brew on a smaller dripper because I don't brew too big of a coffee. You definitely could use a medium sized filter in the small dripper. I do that too actually, or I cut it sometimes if I run out of small sized filters. Pouring closer to the bed is what is the difference, you have less disturbance to the coffees from the pour itself, so you get a gentler coffee. But at the same time it allows you to use a much higher water temperature. That's the biggest difference! It's the amount of agitation you get on the small vs the medium sized drippers. Hope that helps!
@TALESCOFFEE
2 жыл бұрын
@@utasyaoktavhitri I have played with the two, but the resin one is just lighter. I don't notice any differences in the flavours. Nothing worth fretting over. Just purely which one you like more. The resin one doesn't break as easily. The ceramic one I know people say just tip and fall since the base is separate >.
@gustavomaeda9448
3 жыл бұрын
Oh my! That is the exact video that I wanted
@TALESCOFFEE
3 жыл бұрын
Heeehehee hope it helps!
@uzih
Жыл бұрын
Gosh can't wait til in indepth video idk what I'm messing up. Why does my coffee taste weaker at the same ratio??
@TALESCOFFEE
Жыл бұрын
I have a masterclass on the single pour here! Or you could send me a picture via ig dm and I’ll be able to see betyer
@uzih
Жыл бұрын
@@TALESCOFFEE here's my attempt with 15g of coffee kzitem.info/news/bejne/xGOQ3X18p2abiJw
@eact920
3 жыл бұрын
Do you think a small Kono Meimon would be great for the single pour?
@TALESCOFFEE
3 жыл бұрын
Very good yeah!
@evandertjendra5816
2 жыл бұрын
Vince, i wanna ask: what v60 paper filter brand do you use for brewing? Is it hario? Or else?
@TALESCOFFEE
2 жыл бұрын
I use Hario for Hario and origami small for origami small 😛
@evandertjendra5816
2 жыл бұрын
@@TALESCOFFEE mannn, it's not easy to find origami filter here in Indonesia 😭😭😭
@TALESCOFFEE
2 жыл бұрын
You can use hario v60 01 size or Kono small filters too
@TALESCOFFEE
2 жыл бұрын
Or just cut the v60 filter lol
@evandertjendra5816
2 жыл бұрын
I'm using cafec v60 filter and kalita 😁😁however for the single pour method, i prefer using v60 filter since it will reduce contact time and makes my coffee more fruity and sweet
@marcorances956
3 жыл бұрын
I think the brewer matters. I used the single pour technique with the Origami, V60 and Hario Mugen. I find that the Origami fastest then the V60 and the Mugen the slowest.
@TALESCOFFEE
3 жыл бұрын
Yups the brewer does matter in a sense but that’s up to your single pour technique. What I meant was there isn’t a huge difference in what brewer you use you can use all three of those mentioned :)
@marcorances956
3 жыл бұрын
@@TALESCOFFEE Can we get a video on tweaks to do with the single pour technique? Like if our brewer is faster or much slower? Or, if our beans is very gassy or not?
@TALESCOFFEE
3 жыл бұрын
It’ll be coming there’s a super exciting video coming up ^^ the next one will go over it and I’ll be going in-depth into the tweaks later!
@scottOlsonsoulson
7 ай бұрын
Unless your monitor is calibrated with the camera, there is ZERO relevant info in pictures of coffee seeds (beans). Whether it's a dark roast, or whatever roast, it's not decernable by photo. So that point in your video is, . . . nonsense.
@adamthemute
3 жыл бұрын
If the setting of the filter matters, mayhaps you should look into the Kono dripper? Czech Lance Hendrick, meow.
@TALESCOFFEE
3 жыл бұрын
Setting the filter always matters if it’s set lopsided it just flows unevenly
@w00fc0re
3 жыл бұрын
ca joue fort dans les coins
@montagdp
Жыл бұрын
Why would I want to use a technique that is even harder to do right? Also, you say a lot of things that simply aren't backed up by evidence. Just as an example, letting the stream break into droplets produces less agitation, not more, because they don't penetrate as deeply into the bed.
@TALESCOFFEE
Жыл бұрын
Where’s your proof of that. Beans sink and become pasty faster from a brew with droplets hence why darker coffees in Japan are brewed with this. If it doesn’t penetrate that’s obvious it causes more agitation it almost acts like a weight pushing on top. Notice the water floats from droplets it sits on the top causing the top to become pastier faster which weighs down the brewing bed. If the beans sink the water extracts top down which is why most brews are over extracted at the top of the bed and under extracted at the bottom. The single pour fixes it. Also why he says I have the highest extraction yield for a pourover. You’d think everything I say is counter intuitive, but one of the fastest brew times and “lower agitation” streams has the highest EY. Isn’t that proof enough? You know what’s funny people used to say my technique is simple. Now I hear it’s hard?
@montagdp
Жыл бұрын
@@TALESCOFFEE from your own video starting around 1:20: "There's actually a lot of difficulties during a single pour. You only have 45 seconds to make a perfect pour, which actually makes it harder than having multiple pours." So what's the benefit? I get it if it's about tinkering, because that's fun and educational, but for a daily driver method I want something that's easy and consistent. And no, high EY is not proof of high agitation. There are other lots of factors that go into it than just that, grind size being the most obvious one. Hoffman, Rao, and Gagne have all talked about the effect of pouring height and stream on agitation. Sorry, I don't have links off hand to where they go into that discussion. But you can tell if you have a clear brewer and filter paper that droplets won't penetrate as far into the bed as a stream and thus won't agitate it as much.
@TerryManitoba
2 жыл бұрын
I tried watching some of Sprometious' videos - he is a hack IMHO. He has no imagination and all he does is watch other videos to make his generic (BAD) video. Your comments shows the Hacciness of iwhat he spews out (he should rename his channel to Spewmetious-:)
@BariSaxGod25
2 жыл бұрын
This response is an excellent example of the “no true Scotsman” fallacy
@TALESCOFFEE
2 жыл бұрын
I don’t condone bloom methods. It’s also going to win a world championship this year. Why would I condone bloom methods, I’m just saying there’s certain things wrong with his tests which we wanted to share our opinions on. How is this a no true Scotsman fallacy?
@redrich2000
3 жыл бұрын
Love this back-and-forth approach to making videos. From a viewer standpoint, it can be hard to make sense of the very different approaches different people are taking. For example, I also like Lance Hendrick's videos but he seems to be going in completely the opposite direction to you with extra long blooms. So it's great to see this dialogue to help us all make sense of these different approaches. Maybe you and Real Spro should do a live streamed Zoom chat where you go through this in more detail?
@TALESCOFFEE
3 жыл бұрын
Yeah everyone talks about the bloom, it’s an interesting conversation. I see and understand the intent, but I think the solution is to remove it as opposed to elongating it. Though I did watch and listen to some of the stuff he says. I have tried and just haven’t had as much success for myself.
@Waisonian
3 жыл бұрын
I was wondering what you thought of his trying of this method. Also, been trying the single pour method more and more, and it's been pretty fantastic - with whatever beans I've been using!
@TALESCOFFEE
3 жыл бұрын
Glad our method is working out for you! 🙌🏼
@coffeewithcarl1779
3 жыл бұрын
Great video! Learned a lot :)
@TALESCOFFEE
3 жыл бұрын
Thanks! Glad it helped clarify things for you!
@ajiaprilsongs6022
2 жыл бұрын
I am curious if using a WDT would make a difference during the bed prep. I would love to hear your thoughts on it or maybe you’ve done it already and missed out on that specific content.
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