5 MUST-TRY TIPS To Perfect Your POUR OVER COFFEE Game!

[@aramse]

If you found any of these useful then spread the joy and SHARE this video. A LIKE and SUB to the channel would be amazing too!

[@nicolasfortin4216]

great vid as always, I do like Your humour 👌 Are you happy with your DiFluid? thx

[@aramse]

@@nicolasfortin4216 thank you. yes the DiFluid has been solid

[@dreeko_]

I love the humour mixed in with the fantastic presentation of hard learned lessons, cheers!

[@aramse]

Thank you so much!

[@ZacharyPinder]

Wiggling is a game-changer! No more high and dry coffee bits and it has my brews tasting so much better with less channeling. You're the man, Aramse!

[@goodboid]

Wiggling your butt while brewing puts you in the right mindset to enjoy your coffee. It's a scientific fact.

[@aramse]

I can confirm this statement to be true.

[@paofu5329]

I Don't Pour circles by moving my wrist, I move with my waist

[@robertpugh4057]

Well - this is a revelation. I watched this last night, and decided to give some of your suggestions a go this morning. Using a light-roasted Ethiopian Guji coffee, I kept my standard 18g/300g recipe, with a 50g 60s bloom, followed by 5 x 50g/10s pours. But, I lowered the temp from just off boiling, to 90degC, and I introduced a couple of wiggles in between pours. What a difference!! So much more flavour, and juicy sweetness - and it's not like it was bad before. Then - as if things couldn't get better, I get an email that my SOFI has shipped. Thanks. And keep up the good work

[@aramse]

Woo hoo. Glad to hear these tips helped and we’re excited for you to get your hands on SOFI!

[@silvanschmid]

Thank you for suggesting to lower the temperature! I used to brew with boiling water, as suggested by so many online. Going down to 92 degrees C, even for light roasts, has improved my brews by a lot and they are now to my taste!

[@joemccall8991]

I used to follow Hoffman's recommendation to use boiling water and always poured using the 4-6 method. Once I lowered my water temp and dialed in for a simple bloom plus 3 equal pours to hit 3 minutes drawdown I was happy. Well, happier. I'm going to have to try the jiggle, instead of my usual swirl, to see how that affects the brew.

[@JCLA9]

how did it affect?

[@joemccall8991]

@JCLA9 I think it helps, I've switched to the "jiggle" instead of swirling and the bed and drawdown are more consistent. Does it make a better cup? No idea, I'd have to do a blind comparison but my spouse would likely think I need to do some work instead of coffee tasting.

[@SkylarsRnD]

Love this video. I am a single pour convert. Recently started a coffee journal so this kind of content really helps! Keep the amazing humor coming too!!!

[@dpalma9]

I saw some of your videos before but this one is the one that makes me subscribe. Maybe for people that are starting on pour over, it could be silly, but when you were on the journey for a while, this kind of tips are gold. I recently started myself with two of the things you mention: lower (much lower) temperature and the KISS rule using just one brewer with one recipe.

[@dalelangehennig161]

Possibly my favorite KZbinr of any subject. Bravo!

[@ianlacour9701]

Remember that higher extractions ultimately equal more intentional work while brewing. If your someone who enjoys that process, let it rip. However one of the biggest lessons I learned was to stop chasing the perfect cup and drink the one in front of you. Coffee is meant to be enjoyed, each cup should be a lesson. Great video. #teamwiggle

[@Joey_JoeJoe]

Interesting idea on the minimal agitation during bloom. I usually try to minimize during the later stages in the brew to get that clarity. Long blooms and lower temps were revelations too. The theme of my improved pour overs was Less-Is-More

[@j3rmyp4rkr]

ever since I got a hario switch, using the Coffee Chronicler's recipe, my pourovers have never been more consistent and tasty. After fighting my kalita wave for years, I finally have my KISS routine that I don't have to fuss with first thing in the morning.

[@Qmeister044]

That's interesting, I found my Wave to be more consistent than the normal V60 due to its lower flow rate, and the Switch is even more so (I use a semi-immersion technique).

[@maxieFanoD]

I'm late to this video, but I weirdly settled on everything here the same way after I've been making exclusively pourovers as my daily for a little over a year. The Japanese have been using obscenely low temps for pourovers forever now, and they seem to do a great job of bringing out the floral notes, so idk everyone in the west is hell bent on higher temperatures. I brew mostly medium roast coffees because I do enjoy some of the chocolatey notes in my cup, but I brew at 86C with not much agitation and an "aramse" bloom as well. People think I'm crazy for pouring so low temp and then you see some recipes like Tetsu Kasuya's devil recipe which has the last pour at 70C. Lower temperature with a decent time between pours really gets clean cups.

[@manuscriptmastr]

Wow you have pretty much captured my entire experience of pourover, especially the comment to "push through the frustration, and on the other side... is more frustration." I had also dismissed lower temperatures for the longest time, then kept having incredibly mouthfilling/aromatic cups at cafes brewing with 205ºF (and lower) water. I'm still experimenting a lot with temperature and it varies per roaster - a SEY or Tim Wendelboe light roast behaves very differently for me than September/ilse/Subtext light roast. Like you said, the correlation between temperature and taste is not as straightforward as I'd like to think :) thanks for sharing your observations! Also appreciate your observations on agitation and lower extractions - having followed the more conventional light roast advice of high temperature + high agitation (swirl) + high extraction for some years, I've found myself battling harshness and clogging even with very good equipment. I'm definitely finding success in some of the counterintuitive techniques you've described!

[@Horologiist]

Im always brewing with a variation from Kasuyas hybrid method on the switch and always starting with 93-95° for pour over and reducing to around 78-80° for immersion. Starting temp comes from roast level. Darker roasts 93, lighter roasts 95. Btw im using bean conquerer app to log my brews and my scale delivers data. Then i let the beverage cool down to 54° before i sip the first time. This is when i judge my brew and my palate is used as my refactoshitonthatnumbers. But the data log gives me a picture what to improve. Under extracted, maybe temp up or grind finer, over extracted vice versa. Flat tasting notes, temp of immersion up. Fewer sweetness, enlarge second pour. Every bag of beans is a journey and your vids are inspiring. Just used the wiggle for the first time. 😊

[@MuditBadlani]

Properly laughed out loud a number of times through this 😀 Having learnt about temperature elsewhere and knowing how much of a game-changer it is, I'm really keen to start on the slow process of improving through the other 4 ways you fleshed out. Thanks yet again sir! Cheers. Doffs 🎩

[@kirannair7438]

Thanks

[@yoshikira4927]

You had me at pour overs

[@peakinearly_2788]

Thanks for the great video! Mirrors excatly the frustations I have from time to time. Have been using lower brew temps now for a while which made a huge difference. Will try out your other hacks.

[@robojimtv]

I found the Samo bloom (60 degree C bloom) also works wonders especially with naturals or other weirder processed coffee.

[@coffeecove7058]

i just watched a video on Kurasu Ytube for brewing Light roasts. They brewed at 91C which I will try. Like you I always brewed at higher temperatures.

[@Yutaweeb]

I brew always at 86c and do a 4 pour method, the only factors i changed were going from a 50g bloom to a 60 since its easier for me to get all of the beans and its made things alot easier just focusing on one recipe. I only brew iced though 😅

[@seanbirdsell]

This is fantastic advice all the way around. Thank you!

[@grandrenard]

Great and simple teachings to understand and try out for yourself. Still nerdy, but hey, Thats my favourite language.

[@SeanGordon-ym4yf]

Great video! I'm also very sensitive to harshness and astringency. I use 92-96C water, a gentle bloom plus one pour, and little or no extra agitation.

[@danymeeuwissen5973]

Currently testing a fellow Aiden, and all of the above is true. Especially temperature and bloom time have some serious impact! I'm too impatient and inconsistent ti try all this with manual brews so veing able to program and store these changes is awesome! Wiggle aramse!

[@aramse]

I need to get my hands on the Aiden.

[@dirkh2122]

I love it, thx! I argue for lower extraction for a while since it provides more vibrant and distinguished flavors. Yes my gear may be a limiter but an Ode2 with SSPs MPv1 or K- Ultra isn’t that bad neither. When it comes to bloom and vibrancy: try double bloom! Starting with 2.5x weight of water per grounds and add to total of 4x at 20s with total bloom time not changed to you regular, single pour bloom. I substract the additional 1x water from the last pour. Really adds a lot of liveliness to the cup. And as you do, not swirl or additional agitation during the bloom. If you give it a try, let me know!

[@venturelord32]

Jokes are on point as usual. Thanks for the tips and cheers to y'all Aramse. ☕

[@ryjoy]

Its so affirming to hear you share your frustration with brewing temp and recommending to go lower than boiling. I had that exact same journey myself and share your opinions on taste. Great tips and great script and presentation as always 💛

[@danielwp]

aramse videos are so damn smooth. they just hit different.

[@j.d.5709]

I've been more of a pour over casual for awhile. Stuck to very basic ratios and methods for a few years. Mainly to get away from the plastic coffee makers. But been starting to now mess with ratios among other things so this video is very helpful.

[@zenadventurer69]

This is a fabulous video. Welcome to the fray.

[@zenadventurer69]

For what it is worth, I have migrated to a 5 pour on the V-60. 20g/300ml in 5 60 gram pours with the first being a :45 bloom on a medium/course grind and, indeed, a wiggle on the last pour.

[@KatieCorley-vf5gs]

I love your commentary

[@MrKerner1111]

Genuinely appreciate the filter brewing vids.

[@aramse]

There’s more on the way. It’s a never ending rabbit hole. Haha.

[@mccrispy]

over recent months I've homed in on minimising fines migration as my core "approach". This means that I have adopted "the wiggle" instead of the swirl and control my pour agitation via a Hario drip assist. I also like to use a Hario Switch with a MUGEN because I can bloom at 2x with the valve closed, allowing more water for pours and I can (largely) control bypass. I think I'm starting to home in on an outcome that suits my taste and the roaster that I usually use. What I'm missing is a temperature-controlled kettle and a refractometer for that final parameter awareness. It's interesting to see a number of influencers publishing their thoughts in sync with my current thinking (it reassures me that I'm - probably - not mad)

[@Fullbobbin]

I came for the coffee, but stayed for the humour 😂. But seriously, very informative! Thank you!🇨🇦

[@ingersOz]

Great ideas and sense of humour - cheers!

[@robertandil5950]

very nice vid, thanks a lot for the tips!

[@rajarshighoshal6256]

I see bloom coffee packets! for anyone in India try bloom coffee season ticket. It is awesome. PS - great video as always. Need to try these tips ASAP.

[@Prato321]

Your humor is very dry, and I find that enjoyable. The science in your logic is very sound

[@KrishnenduKes]

I have been brewing between 92-95°C, one bloom and one pour. I am only using the Chemex and primarily pulling brews at 1:15. I vary the grind size a little bit when I get a fresh bag that I do not know. I will try the wiggle. Hope it works.

[@n6rcan]

Thanks for sharing. This is a 💎

[@gaaarrryyy5]

If you make a "Brew Bangers" shirt, I'd definitely buy lol. Awesome video as always

[@JohnSmith-zy1ur]

Loved your humour in this one

[@martyhopkirk6826]

As usual, this video is informative, amusing, and enlightening. You're doing a fantastic job. Can't wait to wiggle first thing tomorrow morning ....

[@yurareigiryu]

What's your advice about wiggling with ceramic on glass or glass on glass brewers?

[@daansd7453]

Great tips, thanks for advocating for using one brewer, it really helps mastering pour overs. What would you say are some key differences in your approach depending on grind profile? Say Niche Zero versus Mazzer Philos SSP MP burrs?

[@zakariyyagardee8934]

Awesome video! I'm excited to experiment tomorrow!

[@ziptiefighter]

Regarding the second cup not being as satisfying, I believe some of this is psychosomatic. And also a matter of your taste buds being in a sort of virgin state leading into cup #1. And thus, the contrast in taste is less dramatic for cup #2. I believe this goes for tasting anything, food or drink, alcoholic or not.

[@nyanuwu4209]

Brewing light roast is hell. Gonna give some of this a shot though.

[@10jsfvideo44]

Nicely done pour over guidelines for experimenting and improving brews. What make fractometer were you using. Thamks

[@aramse]

Difluid R2

[@garycomp6494]

What setting do you recommend on the fellow ode 2 for your 3 pour method? Also when do you do 'the wiggle' with this recipe? Thanks

[@unionsam]

Hi! Just FYI your Prima affiliate link above is broken. Loved the video!

[@aramse]

That’s so annoying. It keeps happening. We’ll get it fixed. Thanks for the heads up.

[@rainsoakedpuppy]

When I hear the tips about temperature and extraction, it makes me think of cold brew coffee. I think the taste of cold brew must be the extreme end of what doesn't get extracted when you reduce the brewing temperature. I know people who really like hot-brewed coffee, who despise cold brew because it's missing the complexity, and I know people who hate coffee, but like cold brew, because it's closer to "tasting how coffee smells" and is missing the components of the flavor they dislike. I've also known people to get coffee that they couldn't find a way to brew in a way they liked, and so they made it as cold brew, just to use it up. Basically eliminating whatever qualities they found objectionable.

[@aramse]

Absolutely. Cold brew is indeed the other end of the spectrum where you have high extractions that taste completely different than the hot equivalents.

[@Itsmaytoclopramide]

I like how Aramse keep saying test test test. Haha! There's some elements of truth to it.

[@nikosdeb]

Great and informative, thank you! I am interested buying the timemore fish pro that you use, and i am wondering if it is precise at temperatures. Did you measure it with external probe? Some kettles suffering from inconsistencies at set point

[@victorlin4645]

THANKS RAMSEY BLOOOMP WAS GREAT

[@aramse]

I’m assuming RAMSEY BLOOMP = Aramse Bloom :)

[@victorlin4645]

@@aramse YEA DATS WAT I MEAN ARAMY BOOPTY

[@ciruscoffee4290]

Hi, what's this hand grinder? Thanks for all this tips!

[@aramse]

The Momentem. Review coming soon.

[@Abrikosmanden]

This is absolute gold 😃 You never disappoint! BG, a refractometerless looser

[@EusebiusAT]

We've been chasing higher extractions for a while now, so it's interesting that it seems like the pendulum is starting to swing the other way, but let's be honest, 21% is still not "low extraction", if anything, it's on the higher side of the conventional range. I still think it's rare that people actually prefer anything in the 16-19% range outside of competitions, at least for washed coffees. Just worth noting how much the conversation has shifted.

[@andrexnata7135]

Is it ok to let the slurry being dried when using coarser grind while wait 45s to bloom?

[@chris_huelsemeyer]

You are a legend

[@JuliusSP1]

Blind shaker for pour overs? And do you do the high kettle high flow pour on thr 2nd or 3rd pour or perhaps on both?

[@aramse]

Haven’t really tested the shaker properly for pour overs. It’s just nice to dose from and looks great on camera. As for high pours I try and get agitation done earlier and my last pour is low.

[@ilmane2041]

Great video, as always! One question about your base recipe. If draw down is quicker, do you still wait to 1:35 before second pour and change grind size for next brew?

[@aramse]

Great question and the answer is, it depends on the coffee. Time is just and indicator of one of more variables changing. Start with this base recipe and tweak based on taste. First try and wait till 1:35 even if your bed goes dry and next try to so the next pour the moment the water if is just a couple of cm above the bed. Compare and see which you prefer. If both taste under extracted then change grind size or increase agitation.

[@VixenYoung]

I come to Aramse for the coffee dad jokes! 😋

[@mjbutterworth]

Gonna try the Aramse bloom :)

[@GT3504ever]

Love your channel! I have a Timemore Chestnut C2S and can't find the right number of clicks to do a pour over on a chemex. If I do the recommended 24, it looks like a paste when I'm done and the coffee is bitter. Can you suggest the right number? Also, how many grams of water should I use for 50g of coffee? How many seconds do I wait between pours? So many questions!

[@Brian-wl7xo]

what's your recipe for brewing greens ;)

[@DeepankarDetrox]

Plz make a vdo on getting the best out of your home espresso machine available in india mostly like the agaro imperial or wonderchef regenta 19 bar

[@tingtung8813]

I’ve been doing the same thing for a while and I call it shacking. Start from tomorrow I will speak out loud wiggling!

[@fletcherbrown728]

Wiggle vs Swirl: It actually depends on how close to the equator you are to maximize the effects of coriolis. Try it: Fly to Alaska and brew a cup with gentle clockwise swirls, then fly to Brazil and repeat. Finally travel to Tierra Del Fuego at the tip of South America or, even better, Sidney Australia and then brew your final cup. I think that you will be able to detect the nuance of the delicate hints of fruits, chocolate, and subtle shifts in the aromatics from each of these locations. Make sure to reverse the direction of swirl in the Southern hemisphers or you will run your cup. OK - seriously - enjoyed your video.

[@RizkyGusna]

Yo the laugh per minute in this video is high 🤣

[@kevin.o]

06:17 "Make sure to get the entire bed wet" - said no mother to her child.

[@informalshaurmal]

Wooo! My partner just got me a new hariom kettle so I'm ready to get cracking 🎉

[@25centsapop]

Coffee is the golf of food luxuries. It's harder than you think to master and even the masters miss

[@vishalbehal7746]

85C bloom 1:3 -45seconds up the water temp to 93C at a 2 add on pour for a total of 1:15 total in a 3 Pour V60 for a medium roast with a wiggle works for me

[@ahmedcreative4]

Have been waiting this video bro

[@harlots_hello8734]

Hey, thanks. One thing i wanna understand better is if its worth pouring same amount further from the center or not. The bed is deeper the closer you get to the center and it seems reasonable to pour more/longer there, because more water is needed to go deep down. Am i wrong? Or is it more important to just pour very slowly everywhere to get flat bed?

[@earthalign2965]

Do You plan to prepare review/first expression for Meraki espresso machine?

[@aramse]

Yes coming very soon

[@LudoHanton]

Thank you for this very interesting video. However, there's something that is never discussed : our mouth, our palate. The perception we have of coffee depends on what we have eaten beforehand. I'll even go further; our coffee will taste different depending on our mood! For example, if we wake up tired, our coffee will seem different compared to if we had a good night's sleep. So yes, of course, a recipe is important, and all these different points of modification are important to know, but in the end, the same coffee with the same recipe can please us one day and not the next.

[@aramse]

Check out this video kzbin.info/www/bejne/f6S4eY1uib-gfs0si=vAQI6_H-akbKV5Hu Also all these tips are there to allow you to tailor the brew to YOUR palate. None of these tips are rigid.

[@a13578]

I'll stick to my 3 pour hario switch recipe...the frustration is real but since my recepi is perfect i'll still stick to it.....

Come to Peru and try our exclusive coffee method called Mupeco ☕

[@Dimich1993]

It's easiest to wiggle if you time it perfectly with a stroke.

[@kevinalvarado3724]

Hello Aramse, when you set your kettle temperature at, let's say, 93°, do you keep the temperature of the water while you let your coffee bloom or do you let it cool down while it bloooms?

[@aramse]

Great question. It depends how on your ambient temp but where I live I put the kettle back on the base to heat back up while I bloom but then let it cool between pours. If you live in a colder place you may need to re dock it after every pour or start at a slightly higher temp. Experiment and see what works for you.

[@jaketriathlon]

What do we think about a re usable metal filter for pour over?

[@aramse]

We make a metal filtered brewer called SOFI and we love it BUT the biggest challenge is sediment in the cup which messes with clarity. With metal filtration we've found the combo of fine grind and very low agitation to work well as the coffee bed handles the majority of the filtration resulting in surprisingly clean cups.

[@garycomp6494]

What setting do you recommend with an ode 2 (stock burrs) with the v60. Also, does your recipe scale up OK, to say 300g of water

[@evillivesinside9189]

What is the metal utensil in all of the shots?

[@aramse]

The brewer? It’s the FLO dripper from Kurasu and Varia.

[@umarlatiff9595]

wiggle like the aramse turtle c: 🐢🐢 how are u liking the flo dripper btw? thought seemed like a good one-for-all beginner kit but do u actually find yourself changing the filter or is it too much faff

[@aramse]

Review coming soon...

[@jonathan8325]

Just wondering, what might the differences be between say, just grinding finer with no wiggle vs grinding coarser and doing the wiggle? For example, with my particular grinder I get a drawdown time of 3 minutes at both 12 clicks (no wiggle) and 15 clicks (with the wiggle right after the bloom pour) - everything else being the same, e.g. same dose/ratio/pour times and amounts. Ofc I will be trying this out for myself, but there's only so much coffee I can drink a day! Any suggestions what I might be looking out for between the two cups? Thanks!

[@aramse]

The wiggle is to settle the bed and flatten it to ensure more even flow through the bed. So I tend to do it after the first or second pour. My bloom is usually just a slow and careful pour.

[@ilkzode1822]

Aramse, youre a man that loves to experiment. If you put your dripper on a stand you could easily spoon (salami shot) your brew as you go. During the bloom , the flavors are intense. At about 1 to 10 ration flavora slowly mellow out. After lets say 150ml pour of 15g coffee (1:10 ratio) you really start tasting very hollow notes , sometimes harsh or bitter depending on grind size and temp. My question is why push it to 1:17 Theres no reason to have very watery hollow coffee in your pour over. Maybe 1:12 at most. It keeps your coffee flavorful and balanced. Noone and i mean noone ever talks lower ratios. Thats where all the flavors are

[@aramse]

Haha this is coming in a future video. We covered it in the espresso but with filter it's a bit of a faff. Super interesting nonetheless.

[@ilkzode1822]

@@aramse you and the wiredgourmet would be the 1st to talk about lower ratios. But i do love the wiggle and K.I.S.S approach. Keep it simple stupid Its always nice seeing that light cream color of fines sticking to the v60 side and a flat bed after the brew is done. Evenness and cleaner cup since the some fines are clung the side paper filter and not in the coffee bed where it can be extracted slightly more

[@milesrobinson1793]

Im from america does he mean 90° celcius

[@tzetv]

Isn’t the bloom duration really just to do with gas release? As with all pouring really

[@vito6397]

does the temperature tip also apply to espresso? I'm using a flair and always get my water to 98 degrees, might try to lower it

[@SkylarsRnD]

I'd say it does for sure. Try lowering the temp and see what it does :)

[@benjammin365]

Can I do your v60 method for 2 cup 30g?

[@aramse]

Yes. You may need to tweak grind size.

[@pavelgrebnev3868]

The first 3 tipps are lowering extraction. Btw there're many ways of doing it. Ragunath, I'm so sorry, but I'm disappointed. You're tired of high extractions, we've got it. For the last year, me too actually. *I'm guessing the next step will be like try 1:14-1:15 ratios and/or "I like tea now"

[@aramse]

Hey not sure if you watched carefully. Going in order. 1. Small changes in temp have little to no impact on extraction big a significant impact in the cup. Not recommending lowering extraction. If you rewatch you’ll see a very specific line about extraction and temperature. 2. Wiggle: Not lowering extraction just minimising fines migration to get quicker draw downs and cleaner cups. 3. Again lower agitation to get cleaner cups. I even recommend grinder finer to compensate if needed. 4. - 5. This one has nothing to do with extraction. I know you’re a regular viewer and always take the time to comment so your feedback is noted. P.S. I’m at 1:17 almost all the time. But still staying at ~20%. That’s just for my palate, which again I specifically mention throughout the video. So you do you. There’s no ‘one size fits all’ when it comes to coffee. ☕️

[@pavelgrebnev3868]

@@aramse thanks for answering (and for the video either!). In my experience (which is of course very subjective): These first 3 points mean that we're getting less from coffee. In my comparisons with different temperatures , agitations and a bunch of other things (except for wiggling, didn't try it yet) I can feel that there's a lack of some things. And this lacking tastewise I call "lower extraction". Of course refractometer can detect little to no difference. P.s. Sometimes that lacking is helpful to get rid of defects, or to get interesting descriptors, of course

[@ggusta1]

I went to wiggling and instead of rotating 90 degrees I lost track and went 1080 degrees before the next wiggle. Should I still grind them, throw these beans out or should I donate the mortar and pestle to a homeless shelter ? I'll hang up and listen.

[@NeilNatic]

Struggling to dial in with good equipment (timemore 078, fellow stagg kettle and ceramic v60) Could a refractometer provide guidance to get me to the right grind size and hone in or is that chasing the wrong metric? If so, any recommendations on one?

[@aramse]

Few things to try before getting a refractometer. 1. Ceramic absorbs a lot of heat. Pre heat well before brewing. 2. Check your water - it’s usually the culprit when everything else seems in order. 3. Cup the coffee to get a sense for what your pour over should taste like. I need more information on what your brews taste like to try and help more.

[@NeilNatic]

@@aramse thanks! I have third wave and have used it on and off with minimal differences in my results (soft water). What grind size would I use for a cupping on an 078 to ensure even that comes out correctly?

[@rickhoupt6933]

Dang with all the coffee equipment I’ve bought now I have to buy a taser lol

[@aramse]

It works surprisingly well :)

[@TieitAndFlyit]

You wanted to say shake it like you just went to the rest room and you edited it out not tryin to get cancelled, I know it 😂