To the people watching this... If you are learning, go watch something else. Look for 4:6 method or James Hoffmann Ultimate v60 technique and forget you have watched this. This will lead you to waste A LOT coffee and probably get a very sour coffee. Too may things wrong here.... Water temperature is too low, bloom without wetting all coffee, only pouring at the center neglecting the rest of the coffee... WHY? If you have been brewing this and think you are getting a nice coffee, believe me, you can get much better coffee not following this. Thumbs down for sure.
@Zerpersande Жыл бұрын
Just tried this. Really enjoyed the results.
@fractalentanglement84855 жыл бұрын
the bubbles are due to this style using just-roasted-coffee. i've seen other vids of this japanese technique. i like this vid because you can get the recipe. looks like 18.5 g coffee to 240 ml. you can see that he gets an extra .5 g from inside the grinder. i'm assuming he knows this will happen. first pour is 26.5 ml to bloom and next pour is at 15 seconds goes to 145 ml. so, a pour of 120 ml. the next pour is after the drain-out and is 55 ml to total of 200 (overshoots to 204) and then just another 40 ml to bring it up to 240 ml. the ratio of coffee to water is strong and the four pours seem to reflect the fact that the off-gassing coffee will not extract as well as rested coffee beans and repeated immersions are needed to get an extraction. imo.
@sibisibi73594 жыл бұрын
Wow! Good analysis.
@abdkhaeri4 жыл бұрын
Wow.. nice anlyse
@FranciscoKYamaguchi2 жыл бұрын
Very delicious and tasty, とても美味しくて美味しいです
@scent0073 жыл бұрын
I do not know why you left out all this delicious coffee grind and just focused on the center. That's a waste of good coffee
@mudzaffarazman5833 жыл бұрын
Its osmotic flow
@Zerpersande Жыл бұрын
@@mudzaffarazman583 This makes no sense whatsoever. Now, some people think they’re pouring water on the outside the edge of the filter with the hario filter, causes the water to simply go out the filter and down into the cup, resulting in a watery brew. I’m not saying that this is true, or that I believe it’s true, just that some people say that. As for osmotic flow, you’re gonna have to explain that. My degrees and chemistry rather than biology, but I understand osmotic pressure and this doesn’t seem to be the case for osmosis taking place.
@markkwong95125 жыл бұрын
Less than 2 minutes on 18g of pretty course grind. Plus the grinds are wasted on the sides. If it’s dark roast this may pass, but med or light this will be sour as heck
@MMWechsler4 жыл бұрын
I don't know how it tastes but it's beautiful to watch.
Estás dejando la parte de los bordes del lecho sin infusionar de la misma forma, te recomiendo intentar verter el agua de forma uniforme por toda la anchura del lecho, haciendo espirales consigues turbulencia.
@contactjoy41404 жыл бұрын
Adrián González Batán Su manera no es la manera para esta tipa de cafe. Este cafe as muy fuerte y rico.
@samuelhutagalung33576 жыл бұрын
super un-even extraction method?
@lordBarretteife5 жыл бұрын
I know this is an old comment, but can someone explain why this method's considered uneven? I see a lot of comments claiming the same thing without going into detail
@jamesstitt5 жыл бұрын
@@lordBarretteife basically look at the way they are pouring, all the water is going in the centre but the coffee grinds one the outside and on the edges are not being in contact with the water fore and time at all, they're still dry at the end which means that probably about half of the grounds got way too much water and were over extracted and the other half got barely any water making them under extracted leaving you with both bitter and sour tastes
@lordBarretteife5 жыл бұрын
I definately understand what you mean, but this is actually something I've observed in almost all Japanese pour-over videos. The outer shell that doesn't appear come into contact with the water actually allows the grinds to swell into a dome. Since water takes the shape of its vessel, is there still a need to pour directly over the grounds? Wouldn't pouring directly over grounds clog the bottom of the V60, resulting in a slower extraction as well? Finally, the uploader used a 13.333 ratio instead of a 15-17; so is it possible that the lower water ratio actually accounts for the grounds that may not come into contact with the water that comprises the outer dome? Just a few questions that popped into my head
@hunthung48824 жыл бұрын
I am a starter learning pouring coffee, but i do observe tht japanese pouring coffee always end with uneven coffee bed while western world coffee ends with flat bed by spoon stirring or similar technique. I personally prefer the japanese style as it is more visually satisfying looking at the doom shape while pouring, but i will usually use more beans to offset the kind of uneven brew.
@JoejoeReference4 жыл бұрын
@@lordBarretteife If you have a good grinder, then such a thing as clogging shouldn't happen with the v60. And even if you use the ratio to make up for the fact that not all grounds will come in contact with the water, it still doesn't change the fact that it's a bad technique that also lowers strength and wastes coffee by not extracting from all the grounds. The evenness of extraction is what you should aim for, not the speed.
@fzmaroc15883 жыл бұрын
Stressful music
@dexterwuennenberg29109 жыл бұрын
have managed to find information on the kalita grinder you are using, but am also very interested in your coffee scoop. do you know who makes it? where I could find one?
@thegreatdoowoper245 жыл бұрын
re scoop. Probably you have discovered the answer by now ? If not a typical Asian soup spoon in stainless steel found certainly in Thailand. You probably know that Hario have their own nicely shaped coffee scoop available online (shame it has no hole for hanging)
Please remember that many japanese like very light coffee.
@mariai95495 жыл бұрын
Geez ALL that coffee not touched by water. Not the design of the V60.
@lordBarretteife5 жыл бұрын
I know this comment's old, but I don't understand your point? All the grounds do come in contact during the pour, since water takes the shape of its vessel. There no need to pour water directly onto the grounds (if that's what you meant)
@tsuchiimiranda43565 жыл бұрын
This feels like a sabotage recipe for beginners learning brewing through youtube. Pls don't do this
it's fresh-roasted coffee, hence the bubbles and the coarse grind. it would be more explosive and immediate in a finer grind which would be messy and probably not extract properly.