Learn To Pour & Never Look At Pour-Over Coffee The Same!

[@aramse]

🎉🎉UPDATE 3: WE WON the Sprudgie award! Thank you for all the support. UPDATE 2: This video has been nominated for a Sprudgie award under the "Coffee Video/Film" category! Please give us a VOTE if you enjoyed it by following the link sprudge.com/vote. UPDATE: This is insane! We excepted a handful of "I'm So Poured" comments but you amazing people having flooded the comments section! Thank you for watching through and all the support. This is what drives us to makes these videos. ❤ We're super excited about this one and we hope you enjoy it! If you find it useful then spread the love and share this with anyone who loves pour-overs! Also, we share all our recipes and infographics over on Instagram (instagram.com/aramsecoffee/ ) in case you're interested. THINGS WE MISSED & CORRECTIONS: 1. Partial Circle Pours: This is when you spiral outwards but don't go all the way to the walls of the brewer. This can get you results that are somewhere in between circle and center pours and are very useful if one or the other isn't quite doing it for you. 2. The velocity of a vertical stream of water is independent and unaffected by a horizontal force applied to it. What I meant to say is that the horizontal force, if too strong, will change angle at which the stream hits the water above the bed which means it has a longer distance to travel before it hits the coffee bed. Also, the horizontal motion shortens the break up length. Both of these things result in lower agitation. 3. I had a fascinating conversation with Jonathan Gagne this morning and here's what he had to say about fines, over extraction and astringency based on his more recent experiments and research -- "I have also come to believe that fines never really over extract because they give out everything soluble almost instantly when they come in contact with water. What I think happens is that poorly soluble compounds that taste bad stick to them (and other particles) and you can end up dislodging those and getting them in the brew if you agitate too much. It's almost more a problem in filtration than extraction". This opens an entirely new way of thinking about what's going on in the slurry and is what makes coffee so damn interesting!

[@formulakitten9909]

As a hash maker this makes a lotta sense

[@vh8496]

This is huge

[@kg-Whatthehelliseventhat]

​@@formulakitten9909hello, That is an interesting comment you posted. Would you mind telling me more about the extraction of hash and how it works? I moved to a country where thc is super against the law. I miss the green. Thank you in advance for your kind reply.

[@kg-Whatthehelliseventhat]

​@@formulakitten9909also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years

[@kg-Whatthehelliseventhat]

​@formulakitten9909 also, I would love to hear about your kitty. I have a Ragamuffin and we took in a feral cat. We have been feeding her papa for years​@@formulakitten9909

[@jetfire92]

that bed wetting joke cought me off guard😂 spilled my milk

[@2s_company_]

"I'm so poured" is a great idea!

[@ishanbhadra]

The channel’s a complete gem for coffee nerds

[@ParkourBrian]

I’m anti-Channelling, but this is a good Channel

[@tiararoxeanne1318]

It is the dry humor that hook me in😂.

[@MartinWiegman]

Dry? Or Astringent....? 😏

[@xaviperez455]

You can go on with your Nespresso capsules 😂😂😂😂

[@gustavoromanjr]

I'm so poured! We've played with osmotic flow at our coffee shop, Tavo, but couldn't quite nail it with any of the coffees we tried. We would love to see a focused video on the technique.

[@johnduggan4993]

I'm so poured! Love to hear baristas who focus on how (skills) and not what (should I spend yet more money on). Very clear and applicable.

[@Ddiakova]

Your content is just a synonym for Quality!!! This has opened my eyes a LOT!! The visuals have helped so much! I'll honestly be watching this again and next time taking notes :D P.S. - I'm so poured (love this haha) P.S. 2 - I believe I've found the Goldilocks zone without really realizing it. In terms of recipe that is. It was in one of the previous Standart magazine issues - 15/250g coffee:water; divided into 5 pours as follows - 1st is circular bloom pour; wait 50secs; the next 4 pours are continues but changing the way you pour every 50grams. You start with circular, then center, circular and you end with center pour. I've been using this on all my brewers (Orea, V60 and Chemex) and the results are super clean and sweet (I also such as describing how coffee tastes :D). Worth a try!

[@jonasahnstedt6220]

I'm so poured but Aeropressed. Saw this video yesterday and today in my Aeropress morning cup poured more gently and did not stirr as much and what a difference. A more textured and rich cup. Thanks för a very good explanation, even if a recognise the need of whatching it a few times to fully grasp the details of it.

[@nemunahito]

I’m so poured! I normally don’t comment on youtube video but I really want you to know that I appreciate your effort in testing and making the video. It motivates me to step out of my comfort zone and experiment more as I was overwhelmed by all variables and did not know exactly what to do prior to this video.

[@aramse]

Thank you for taking the time to leave a comment!

[@MicahCrouch]

I've been looking for this video for a very long time. I'm so poured. THANK YOU!

[@rusticitas]

I’m so not bored. Are you kidding? I’ve been wondering a lot about my pouring in last few months. My results have been very inconsistent. But I haven’t had time to experiment. This is a huge help. Thank you! (And love your humor.)

[@satvikshah8643]

Changing my flow rate to change my coffee bed to increase or decrease the amount of resistance the dissolved solids are creating. Aim at the sweet spot where your flow is strong enough not too much that the fines all collectively clog. But if you want a faster overall flow use less agitation and grind your beans very fine .

[@neilorourke5425]

I’m so poured! All that spare time as a father, startup, and FT YT is paying off. Thank you for your sense of humour.

[@IamAlterEggo]

I am so glad there is finally a comprehensive video on pouring that i can reference back to. Over the last couple of years in my coffee journey I realized how important the pour is. I feel like most recepies often just briefly mention but never emphasize its impact.

[@39anonim]

I'm so poured! :D This was an awesome explanation and your channel deserves at least one more zero to the subscriber count. Your ability to exaplain stuff is amazing and I love those terrible puns, honestly. I realized I've been unconciously plaing with pouring styles, but now I can exploit them much better to suit my desires. Thank you! 🙏

[@silmitsisinuga]

Never gone so fast from watching a video to supporting on Patreon. Excellent work in explaining a complex and often overlooked subject so concisely yet thoroughly. Oh and I'm so poured!

[@aramse]

Thank you!!

[@jaredgibson1163]

I’m so poured! I would love to see an info grafic summarizing the different pour types as previous comments have suggested

[@ArvinRosales03]

one of the best videos regarding pourover. whenever im having trouble regarding pouring, this is my go to. thank you so much

[@kevinl.1229]

This video made a bigger difference in the quality of my coffee than anything since the original James Hoffmann technique video. I had no idea how much difference pour height and speed made. I don't get it right every time, this is still an art. But I pretty much know now as soon as I'm done pouring if it's going to be a good cup or a great cup.

[@ryanh8764]

Wow I never knew that the paper cup pour was bad (i’d been doing it, to get all the grounds off paper and into water). Makes perfect sense that those are the fines on the side and I don’t necessarily want to bring them down anyway. Thanks!

[@guidoandreoli]

I'm so poured! Just commited the mistake of watch this in the office, now I can't wait to run home and try all of this. Really really good one, guys!

[@CrimpFest-j3c]

This is brilliant! You've completed flipped the way I look at my pour overs! Until now I'd overlooked the importance of the pour on the draw time and cup balance. Thank you!

[@greggsandridge7971]

I’m so poured. Fantastic video. Thank you

[@Sinclairze]

I'm so poured, just started dabbling with pour over coffee, the video has been great help for understanding the basics of it, great job

[@ksacilotto]

I'm poured! First time on the channel, loved the humor!

[@shinjial]

This was a great, very thorough, video concept. I'm going to try out everything I've learned here for sure. It was A LOT though, I think I need to watch it a few more times before I get it down. Super cool! Cheers!

[@WK12112]

Returned to this video several months later. It was too much at the time, but as I have gained experience, it has been extraordinarily helpful. Sincerely believe this is the best video for pourover knowledge that exists.

[@aramse]

Hey thank you so much. That’s high praise. :)

[@johnpontaoe3637]

Coworker makes great coffee at home and brings some to the office, but our schedules are hit or miss -- he gave me a pour over thing and filters so I tried My First Pour yesterday. I experienced a couple problems you described without a gooseneck pot, but your video has given me some tricks to try. By the way, if you refine your video can you define the Bed and TDS early since you mention them throughout. Good work and thanks to share!

[@squawk012h]

I’m so Pour! after Christmas. Great video and trying the different techniques now.

[@JohnMilton-qs4fg]

Thank you. This is the most comprehensive video that I have seen about methods of pouring.

[@spektrograf]

I'm so poured! Catching up on missed videos in the last few months and seriously…what amazing work. Thank you! 🙏

[@mikesmyth9776]

I am soooo pour….on information. Just got my first V60 this week and made first cup today. Not great, but love to experiment. Thanks for the info, great video!

[@yoshikira4927]

This is the pouring video I've ever watched very informative, detailed, and results are intriguing very helpful for brewers out there of any kind

[@ramseykhalaf]

Wow! This certainly gives me pours for thought....

[@blaked205]

Enjoyed this, and I have come to some of the same conclusions. What are your thoughts on swirling to level the bed at the end of the brew? I realize it would promote fines migration, but the leveling of the bed would lessen uneven extraction.

[@aramse]

Swirls, stirs, wiggles, prods and more have been reserved for another video. Haha. Things get too complicated when dealing with too many variables at once so we had to really stop ourselves going outside of just pouring in this video. It would have also made the video like and hour long. But non-pour agitation is a whole other rabbit hole that we’re already tinkering with.

[@tomb2289]

I'm so poured! This is such a great channel, fascinating for me as a budding coffee nerd, cheers! ☕🤓

[@ZenMonkIlya]

I'm so poured! Thanks for the awesome video. I have a lot of experimentation ahead of me :)

[@ediblemanager]

I'm so poured! I'll be using this for tomorrow's brew to try and overcome some of today's shortcomings.

[@_CazaBobos]

Your humor reminds me a lot of electroboom. Love it

[@benhealy]

I’m so poured. So much I need to practice! Also, I love your dry sense of humor.

[@zachstewart9616]

I’m so Poured!! Thanks man for an awesome video! First one I’ve seen from you and I thoroughly enjoyed your sense of humor and very thorough overview of the pouring process. This was super informative for me and I can’t wait to try out some of your suggestions! Enjoyed so much I subscribed right away. 😊👍

[@sennabullet]

I am fully poured!!! Thoroughly enjoyed the scientific approach and affable presentation. Is it overkill? Not if you love coffee...and not just caffinate. Thank you for sharing your knowledge l.

[@introvertmakes]

This is absolutely the most informative video on pourover techniques I've ever watched. Love the detail and effort you put in it, especially bringing it all together with examples and scenarios in the end! Keep up the awesome videos!

[@aramse]

Hey thanks so much! You have some really interesting products and I love the brand name!

[@syafiqkhir5744]

I’m so poured. A very informative video well done! 🎉

[@PeterNagy-km9bb]

I'm So Poured! And thank you, for the hard work, and useful knowledge.. :)

[@0rian3458]

Thank you very much bro This was the best content I've seen on KZbin, please keep making these awesome videos

[@Dark-Eminence]

I'm so poured too! First time here but I love the details! Keep it up!

[@ozpain1]

“I’m so bored.” Not though! That vid was excellent. Thank you

[@dver89]

I'm so poured! Can't wait to try this stuff out. I discovered the 4:6 pour method a few months ago and I really am blown away at how much I can shift the profile of the coffee just by altering the pouring protocol.

[@wilsonbarnabaskoh4291]

I'm so poured! This must be the best video on brewing filtered coffee!

[@stephenthorsteinsson]

I'm so poured. Thanks for this great video, Aramse. It will serve as a resource for many for years to come.

[@christiantaylor6010]

I’m so poured! I feel like this might have solved my issue of constantly trying new grind sizes that never work. Great video!

[@danielcohn6884]

I'm so poured! Wow, thought I knew it all and I didn't know the first half! Thanks so much for this exhaustive, thoughtfully laid out deep dive into pouring

[@AverageRecords]

if you can make me laugh on a topic like this, you clearly deserve a subscription haha

[@DancingSpacePotato]

I’m so poured after experimenting with exactly this this last week before I even watched this video! I’ll add your recommendations to my trials this week until I run out of beans

[@evanmcollier]

Well done. Way to find an area that has been analyzed but needs illustrated for those us not in the industry. (I am so poured.)

[@Ayushgoplani]

I'm so poured! Never have I felt more informed about a topic before. Please keep up the incredible work that you do!

[@aramse]

Thank you!

[@kohortx]

I'm so poured! Rad video, looking forward to experimenting with tomorrow mornings brew

[@nicholasrusso5929]

I’m so poured… and I had been thinking about this lately as I played with the height and flow of my Stagg when I did my morning pours. I knew there had to be something to it and now it makes sense!

[@Particularpete]

Perfect amount of humor as well. Very well done.

[@brentroman]

The closer I get to my bed I try for less agitation,….that way I get a better sleep. ;) Being serious- love your videos. Keep up the great work. And yes, I WOULD love to see a video on that Japanese osmatic flow. I’ve been curious about it but haven’t seen any deep dives into what/how it works.

[@Stormod]

I’m so poured. Thank you for this! I’d love to hear more “troubleshooting stories”, as this is gripping (“dripping”?) stuff!

[@SergioMollerTaekwondo]

This video is amazing. In addition to explaining it well, it teaches you how to use the variables. I've watched it many times and I'm still learning from it.

[@K.hey.0f]

I'm so poured. :) :) I was one of those who use #7 style of pouring. I fully share the conclusions about clogging and long extraction time. As final result the cup is not pleasant. This channel is a blast!

[@sammyreyes63]

First time I’ve watched any of your videos. Coffee and science! What else could you ask for? But a little bit over my head. I need to rewatch it. I am struggling with, as you call it stalled pours. This didn’t start happening until I recently started roasting my own coffee beans. This wasn’t an issue with coffee from the store or online. Any feedback would be appreciated. Continuing my journey and learning!

[@Lagunaturbia]

I'm So Poured! All the things I was wondering about, perfect

[@GeorgeVasilyev-r5w]

I’m so poured! Excellent video, I’m excited to check out your channel and subscribe for more.

[@GotirisLp]

I am so poured. This explains a lot of variance I noticed with my pour overs and didnt really dig dipper to find the reasons. Excellent video!

[@jesse1061]

I'm so poured! This is both super cool and also helps confirm for me why there is so much variance in my brews. Thoughts on the Hario pour assist? You focus a lot on center vs circular pours, and I imagine the two pour chambers (center and edge) might mimic the effects you describe but in an easier to control more consistent way than most of us mortals can achieve consistently with unassisted kettle pours.

[@RAYMARTINEZ-r5p]

Received a Starbucks pour over ... Who knew! I didn't.🍮 Great clip - Thanks!

[@wenderis]

so... poured. I'm reading Gagne's book right now but this video just summarized a lot of it. The research and shooting of this must've been exhausting, thank you! Mikail Jasin use the zigzag method for years and he also has a utube channel, a thought for further conversation among coffee people.

[@AzuritSK]

I'm so poured! One of the best videos on pour overs.

[@brendankayaks]

I’m so poured, this is an excellent video

[@HorizonCoffee]

I'm so poured! great video cheers man keep up the good work!

[@abdulrahmanabbas692]

very informative video and a nice demonstration, Keep it up, bro

[@feamlester109]

I’m so poured. Finally, a detailed explanation on how to level up my pour over coffee

[@karenfrancis6633]

I am very new to pour over and this video is very helpful in learning what the variables are. Thank you for making this video!

[@Wishyouwereacat]

I’m so poured! Just found your channel! Immediate subscribe. Thank you.

[@CastingChef]

I got my mind blowned just watching how to pour coffee😂 this video is the only video you need for pouring coffee 👏

[@carmyopteryx5919]

Im so poured! Cannot wait to try out all these recommendations this week to find my perfect cuppa!

[@Kyfow]

Great video! Your channel is amazing, and your jokes are absolutely apourable

[@nat2world]

so so poured ! ... best explanation on pouring i've seen (and i've read the physics and watched every video) so can't wait to try it with this approach! thank you !!

[@garlanramadhan4291]

A lot of great info here. Thank you so much, it's been enlightening. Also, the zigzag pour maybe interesting for flat bottom brewer.

[@brewmethods]

I’m so poured. Another fantastic video!

[@aramse]

Hey thanks so much!

[@davidkrieff9248]

I'm so poured! I know how I will spend my morning brewing session this week!

[@PansDoBeLookingGood]

I don't even like coffee, i drink thee, why did i watch the entire video lol. Good job making it interesting enough for me to keep watching

[@chromeblicky]

Good lord for a random click this video ended up being on of my faves. Well done!

[@gr7485]

I have several different styles of brewers. A French press or V60 pour over are probably my favourite followed by a Moccamaster for larger quantities. You mentioned the zigzag which is what I’ve been doing for quite some time and works best for me. Oh ya, I’m so poured.

[@derekshang]

I'm so poured. Gotta try adding more center pour to my brew tomorrow to hopefully bring out more brightness

[@Durrani1984]

Super informative video! Loved the format and esp the practical tips.. will try the 3rd option (circular, centre, centre pour) tomorrow!

[@davidsayed9283]

This was a fantastic video. Thank you. A ton of information, easy to understand and no fluff! I actually did like and subscribe :)

[@aramse]

Thank you 🙏

[@habitsofsuccess4322]

Never thought I'd be watching a video about wetting the bed techniques

[@xbhollandx]

Great video. I literally went and got out my Orea to try these techniques. Not many videos make me immediately brew more coffee

[@andreaharris1940]

Thanks. Liking and subscribing. I'm so poured.

[@SarahOrgass]

I'm so poured! Thank you so much for this video and explaining in ways my brain can understand. I think I am actually starting to understand what I need to do to make my coffee taste better!

[@DarrellaaS]

Thank you! I learned a lot from this video. I have a better understanding of agitation and pour patterns. I look forward to trying some of the techniques.

[@itsjaayw]

I'm so poured! Excellent video, i knew consistency is key to eliminate variables but I didn't know it would affect a brew so much

[@maverickmage]

I'm so poured. An Osmotic flow deep dive would be amazing. I'm intrested in dark roast recipes.

[@MongoosePreservationSociety]

This is 100% my jam

[@zhuoexplores]

thanks for this video, I've always been searching for a video like this that covers all the different pouring variables and methods! ❤ really appreciate it, im so poured :)