Costco was sued for selling counterfeit Kona coffee, so that is not a barometer of "real" Kona coffee. Kona coffee is world renowned for a reason - it is some of the finest coffee on the planet - marketing or not. If you haven't tried the real deal - farm direct Kona coffee from a reputable farm - you haven't experienced it at all.

@@KonaEarthCoffee i referred to hawaii costco stores that do indeed stock and sell bonafide coffee direct from bonafide kona farms. (lived there for many years) hawaii already had laws in place to protect kona. lawsuit was directed at us mainland (non hawaii) costco stores as well as others you mentioned. i did try some authentic kona coffee living in hawaii and i did not like bitterness or some may call it "bite". another marketing overhyped coffee is civet coffee which i also do not care for. typically the most sought after by specialty coffee aficionados and highly regarded beans are not kona but from various boutique farms in central and south america as well as kenya, ethiopia, tanzania.

@@silasketgaskets8709 whatever coffee you love is "the best". For our customers, that's Kona. Definitely not bitter...our beans are known for being smooth and chocolatey with low acid.

So true!

Coffee trees can easily live to 100 years. Their peak productivity tends to be between 3 and 15 years or so but as long as they stay healthy, they will continue to produce fruit.

So glad you enjoyed it!

Right! Of course, if you do that you'll get a LOT of gritty fine particles for only a tiny bit more brewed coffee. Some people find the grit acceptable but, most people really don't enjoy it. Cheers!

You're welcome!

Would definitely be simpler. . . But you are not going to get the same flavor because Mr Black used a cold infusion. This may be your preference and it's not anyone's place to say one is better than another, simply note that they are very different. You may also have trouble getting the same light and fluffy texture when omitting the espresso.

You might need to: 1. Grind more coarsely 2. Let it sit longer after brewing 3. Pour more gently so not to disturb settled particles 4. Don't expect to filter 100% of the liquid out without using additional filtration (basically, leave the last 10% and you won't get grounds) Some or all of those tips might give you the solution you need. Cheers!!

Glad to hear it!

Absolutely!

Difficult to maintain, that's for sure! 🤣

Glad you enjoyed it!

As I understand it, basically: Dutch coffee = the cold brew I made Japanese iced coffee = the iced coffee I made

@@KonaEarthCoffee sorry, I knew it was a japanese style, couldn't remember where. The "Kyoto style Cold Brew" or what has also been known as the Dutch Cold Brew, using ice (water) and the glass tower/contraption

I'm not sure about the ice tower, probably works better than room temp immersion when using overly dark coffee.

@lenaperkins6215 Yes! We compost it to use as fertilizer in the orchard but some dry the skins and make a tea. I've also hear of coffee cherry flour.

It is also used in making liqueur! You might find more uses for it by looking under the other name for coffee cherries: Cascara www.theliquoristblog.com/cascara-liqueur/

I'm using a "knockoff" version of all of them. And I'm judging the knockoffs, not name brand products. And I'm not hiding this in the video. The main reason is that most people will see a product with a name brand price tag and immediately look for a cheap knockoff. And as long as something is designed with the same principles, it's helpful to see how the designs compare, either the name brand products against each other, or cheap knockoffs against each other. And actually you were to compare name brand to knockoffs but limited to only one design, that would be valid also. The only invalid comparison would be to use one design in a name brand version, and a different design in a knockoff version. Which of course is NOT even close to what this video is. It should also be noted by the viewer that the only noticeable difference between a Tetradrip and the product I used in the video is the price tag.

@@KonaEarthCoffee Absolutely not true. I have tried both the tetradrip and this knockoff side by side. The knockoff is such a hassle to assemble (because of the much harder, thicker metal) that this alone is reason enough to pay the premium of the original. But thank you for being upfront about the authenticity of the product being reviewed. A bit of a tangent, I know, but for what it's worth, I've also tried the others you're comparing with. As with any dripper, each needs to be dialed in differently as the extraction/drawdown mechanics will be different. I don't invalidate your experience and choosing what you went with. Just saying that some might find the other options equally valid (nothing inherently worse in one vs the others). Taste aside though (which is agreed the most important metric) the one that you went with is quite finicky to get used to having the filter in just the right way (and stay put)

Well, there may be an assembly difference, but since they use the same size and shape of filter, they are the exact same size and geometric shape (and they must be the same because both are 3 equal flat sides perfectly holding the same size filter) they are going to brew the same. But a bigger point needs to be addressed. This video was a review for brewing while traveling. People aren't going to want to adjust their grind size from their home dripper to their travel dripper when they use the same filter papers. For that matter, I don't either. And I reject that different V60 filter-using drippers actually need different grind sizes. Maybe you can get better performance out of one or the other if you do fine tune your grind but, that's kind of the point: if there's one that doesn't require that attention to detail - that's the one I want! And I think most people would agree. Honestly, I'm shocked by your last comment because in my experience the spiral one doesn't need fiddling because it has so little friction that the filter paper self centers. And since filming this video I've bought and tested half a dozen more (using them for a Labor Day party) and they all work better than the Tetradrip design. I didn't need to adjust my grind, didn't need to fiddle with the papers. Now I get that you don't agree, but that's ok. Not everyone needs to agree, not everyone needs to like the same things. And not everyone cares about creating the perfect test to get the best out of a given brewer, but instead testing in a way that is accurate to the most common use case for consumers. Cheers!

@@KonaEarthCoffee well there you go then-if you don’t want to adjust grind sizes between drippers even if these have different drawdowns and extraction dynamics, then we’re definitely on different boats. You seem to have found a dripper that just happened to have a similar enough behavior to what you have at home. Good for you then. Others may have different home setups and the advice here won’t apply. And then there are those who again dialing in differently because different drippers do behave differently. For that matter, different coffees also need different recipes (ratios, grind sizes, temperatures, etc). You are right though-most people don’t bother with such details. In the same way that most aren’t into specialty coffee. Or aren’t into manual brewing. Or just don’t care about anything beyond instant. The argument from popularity… anyway, cheers

Maybe you missed this in the video but I specifically said that all of these brewers are meant to use Hario V60 papers and mimic the performance of an actual Hario dripper. If a given brewer requires a different grind size, it has by definition deviated from the gold standard, i.e. the Hario V60. But if a brewer doesn't require changes to grind size or technique, it has by definition more closely adhered to the same gold standard design. Since all 3 of these brewers are intended to mimic a V60, it's more than reasonable to proclaim the one that deviated the least to be the winner. Think about it, you wouldn't need to switch grind size or technique if you went from one glass V60 to an identical glass V60. So if an alternative brewer gives identical performance, doesn't that give it a better score than one which brews differently? Honestly man, I don't understand how all this equates to my perspective on my preferred brewer being equal to pandering to instant coffee drinkers 🤣

?

Yup!

Well, I think saying it's the same a Mr Coffee shows why you don't understand why people pay a premium for pour over: you have come to this opinion likely without actually having tasted pour over, especially pour over made with specialty coffee. Mr Coffee and similar inexpensive automatic coffee makers do not taste the same for a few simple reasons. 1. They pour the water in such a way as to over-extract the grounds in the center and under-extract the coffee on the edges. 2. They brew with boiling water which extracts better than even just slightly cooler water, exacerbating the bitterness caused by point one. 3. No one who uses a Mr Coffee uses a scale to measure their coffee grounds measures the proper ratio for great taste or even understands that this is even a thing. And finally, basically no one who uses a Mr Coffee fresh grinds their coffee to the correct grind size or uses properly roasted fresh coffee. The flavor difference between a cheap automatic coffee maker and a proper pour over is like comparing stevia to quality cane sugar. You might be fine with stevia, but literally NOBODY thinks it tastes anywhere close to as good as real cane sugar. Cheers!

Thank you, glad you liked it! Here you go: www.etsy.com/listing/1360577183/coffee-tasters-flavor-wheel-poster?gpla=1&gao=1&&CjwKCAjw_4S3BhAAEiwA_64Yhl--1nk0rkGsKWcppZNZSZwEej1_PRQ2wb2ERKf8vcjKZ2NgkVaLFBoCLyAQAvD_BwE_k_&:pla-293946777986_c__1360577183_5316673255&gad_source=1&gclid=CjwKCAjw_4S3BhAAEiwA_64Yhl--1nk0rkGsKWcppZNZSZwEej1_PRQ2wb2ERKf8vcjKZ2NgkVaLFBoCLyAQAvD_BwE

A great idea if you want to filter out any of the coffee oils!

I appreciate your passion, but I must disagree with your statement that what I made is cowboy coffee. According to cowboy Kent Rollins, cowboy coffee is made using a pot of boiling water, not merely boiled water in a pitcher. Also, cowboy coffee doesn't typically involve breaking or scooping the crust because a crust can't form in actively boiling water. Therefore, calling what I made cowboy coffee is a disservice to both cupping (which is WAY older than cowboys or the USA!) and cowboy coffee which is fundamentally different from what I made. And if you're going to come at a hipster (scatological or otherwise) make sure you're right or you might get owned again by a hipster

I see your point!

I mostly use this method. I simple mix up the grinds and water and let sit 24 hours or longer in jar. When I want a cup I pout out of jar into aeropress with metal filter and flow control. Works perfect every time and it seems to work well with any grind. (I accently bought a fine grind but it work just fine.)

It's very forgiving to brew cold or room temperature. Especially with a really good coffee!

Good idea for a video!

Scoop it into the trash or compost

That's what I do.

Glad you liked it! No, it was fridge chilled.

Me too! It was a gift from my wife.

Glad you enjoyed it!

I agree!

Yes it is!

less sediment, fewer oils and less robust flavor.

Actually, it gives more even extraction by slowing the flow of water out of the puck. When the fines from a high flow area meet the paper it slows down the water and forces it through areas of the coffee puck with lower flow. You end up with a higher extraction because you prevent channeling. Any claimed loss of flavor through filtering is not only made up for but actually massively outweighed by the overall higher flavor production when using a filter paper.

I filled to the valve.

No

If you want the best performance, yes. But you don't have to use it. It helps the water flow very evenly through the coffee and filters out any ultrafine grit from the final cup. Not necessary, but helpful.

Oh really? I am sorry to hear that. We have two little ones and it can be very hard sometimes. I have found that I can make time to brew coffee if I give our two year old a stool so he can stand at the counter and watch me. Sometimes it's not about getting them out from under foot but instead about making them feel included in what we are doing.

I couldn't agree more. The thing is built like a tank, has a tiny footprint, runs as smooth as a Cadillac and just hogs through beans like a beast. The only thing I dislike is the huge power brick. But I guess that's the trade off with the small footprint.

Glad it was helpful!

Thank you!!

We are so happy to hear that!

Working in a kitchen it’s close enough to consider it the same when measuring any water or alcohol based liquid: Milk Vinegar Liquor etc. Any measurement of those kind of liquids can be considered equal with water and measured by weight on a scale. Yes they will be slightly different than exactly 1:1 but they will be so close as not actually matter.

This is a really good piece of advice!

grr math makes me angry

If you mean "making it take less steps and making coffee so good it will give you a smile" then, yes!

Use the ratio 1:16

60 grams of coffee per liter of water.

Sarah is correct here, but if you click through to the linked video you will get a full and easy to understand explanation.

-a-mole

Not everyone has 30 years of experience making coffee, and not everyone wants to carefully learn the skill of brewing delicious coffee simply by eyeballing it and using their intuition. That takes dedication and LOTS of experience, something that feels a bridge too far for many people, especially just to get a nice cup of coffee every morning. Actually, most people just want coffee without guesswork (or just plain "work" at all, really) or developing the skill you have clearly acquired over many years of experience. And that's where techniques like this come in: no guesswork, hardly any skill using a kitchen tool (a scale) that costs about $10. Far from being "fancy" it's the simplest, fastest, and easiest way to get what you want, which for most of us is insurance that our morning cup of Joe won't taste bad. It takes no extra time, it takes less effort, (especially mental effort!) and gives you great coffee the first time - Every. Single. Time. Remember, not everybody has your skill and intuition. Some of us need tools to help along the way!