Brew Battle: Which is the best pourover coffee recipe?

[@dowhatIdo]

For brewers seems it just not about recipe. But how pouring, agitation dan structural really matters. But Im really happy for them who could make great coffee every single time. Kudos to you

[@GaaraBennington]

For me the Tetsu Kasuya method (Jess‘ method) is more repetitive and always provides a good cup of coffee. But definitely have to give Joshs method a try.

[@Val_Smith]

Tried it, and it didn't work for me sadly.

[@IMelkor42]

'Repeatable'

[@YeesOlsson123]

I used to brew 4:6 method but now I brew more like Joshs do and I get out more flavor. My brew comes from James Hoffman and are for the v60. Got a new love for coffee now.

[@sardonically-inclined7645]

I'd never tried his method, but I have now and it makes the coffee I come to prefer. I use a Hario switch so the first pour after the second bloom is immerse for 50-60 seconds.

[@salarycat]

would be nice if they both produced the same dose of coffee; I think the 20g works better for pour over than the 15 does so that could be a factor.

[@SevenMilesCoffeeRoasters]

Taste is subjective :) it does really depend on your personal method and what you find works best for the coffee.

[@JT-zy2ft]

Brewing with 15 grams on a v60 should impact the brew. I usually brew with that amount and make some really good coffee. Actually makes it easier to saturate the grounds as the bed isn’t as deep. The problem with her brew was its long brew time. She had a longer brew time then the 20gram method. Brews that small should finished before the 3 minute mark.

[@VitaliyStorozhuk]

This is not a factor. A good cup will be obtained with 15 grams per 250 ml cup. It's just that this is Josh's channel. Josh won)))

[@chris_tahir]

Waiting for more content from you guys! Like the lessons and vibe you brought. Bravo!

[@SevenMilesCoffeeRoasters]

More to come! Thank you for commenting!! :)

[@crayolascents]

My dad always swore by Folgers, but I switched to Maxwell House and it tastes pretty good even when its been sitting in the Mr. Coffee decanter for a couple days. The flavor has some "bite" to it and you can still taste it in your mouth when you go to bed, even though you drank it during lunch. It stains the teeth some but that's the pride of coffee.

[@jeremiah1528]

Lol ❤😂....

[@justmemikey]

can someone explain how Jess's method was over extracted according to the judge? she used 92c water whereas Josh used 96c.

[@jukappa]

There’s a couple factors that contribute to over extracting. Temperature is one, but some other things like brew time, agitation, and grind size can play a role too. Jess’s brew time was a bit longer and she had more total pours(agitation) than Josh. Additionally it could have been possible her grinds were finer as well.

[@GNSmiley]

Mmm, interesting. I wonder if the grinder has as much or more to do with it than the brew method. I have both a Kinu M47 and a Fellow Ode. I think the Kinu makes for a better cup.

[@bennguyen1313]

All things being equal, I don't like the dark roast variety compared to the lighter roast of the same bean/brand. However, I want to extract as much of the flavor/oils from it as possible. In terms of flavor, is there such a thing as letting the coffee sit TOO long in a french press? Any thoughts on coffee sachets (ex. Hill Station Coffee)? BTW, there was a great podcast a long time ago where Dr Mark Miodownik describes how decaf is made!

[@josuefreitas]

It's very curious how he said that Jess Coffee was little over-extracted. She brew at 92ºC for 3'30'' and the brew at 96ºC for 3'20''. Would this 10 seconds difference would be enough Jess' Coffee over extracted (specially with lower temperature)? Maybe the "heavier acids" could be non-evaporated acids due to the lower temperature (I'm no chemical eng. but considering vitamin C (an acid) evaporates quickly in some formats and conditions, i.e., in and orange in room temperature, this may happen to this acids in the coffee). Other possibility is the grind size due to different grinders, a good photo of the ground coffee would have been very welcome to the video.

[@thanhnamnguyen5280]

Its down to the method actually. Jess’ coffee (4:6 method) used coarse ground, so a lot of fresh water flow very quickly through the grounds, over extracting the outer layer of the particles. In the other method, water was able to pass through more slowly, coupled with the finer grind size, creating a more more balanced cup.

[@josuefreitas]

@@thanhnamnguyen5280 I get how the second method led to more balanced cup. But how it is possible to over extract with lower temperature (I'm assuming the 10s had little to no impact)? Theoretically the more heat, the more you can extract. You mentioned "over extracting the outer layer" but how much coarse it must be to have more outer layers exposed to water than inner layer? And also how the water passing quicker (due to coarse grind) and with lower temperature could led to more extraction? Anyway, I do believe the expert made the right choice (it's impossible that he didn't), I just trying to understand how the Jess coffee was overextracted.

[@vmosome]

If you notice they also have different doses which should also mean they should have different extraction times. Josh's 20g spent 3:30 in contact with the water, while Jess' 15g spent the same amount of time with the water, easily giving it more of a chance to over extract

[@josuefreitas]

@@vmosome Ah ok... I get it, that amount of time in touch with the coffee could really be the case. This way Jess grounded fine (at least less coarsed than Josh), providing more resistance to the relatively same amount of water volume (1:15 brew ratio).

[@R3yne]

@@josuefreitas in my experience, light or med-light roast coffee doesnt get much affect by peak temperature ( even at 99degree ) than dark roast one. So it comes down to technique that makes coffee taste over-extracted I guess

[@BillJamesWallace]

Great video guys, slightly biased towards Josh (sorry Jess, he is my nephew!) 😂 Though had you won Jess I would never have let Josh live it down!

[@tommyj7022]

Can someone please share what is the specific brand/model of pour over equipment Josh is using? He mentioned the grinder but not the other equipment.

[@pematamang1274]

2:14 sec Does agitation affect coffee bed ? Is it good or bad. Does agitation really makes our coffee better ?

[@SevenMilesCoffeeRoasters]

Agitation can be bad or good. Depends on your experimentation with a coffee. Lighter vs Darker Roasts. One origin of coffee vs another origin, vs the brew device. There are so many variables in play. It comes down to personal preference :)

[@Dan-e8l7t]

Like other commentators have noted... you got to have the same grinder, drippers / tools etc to compare method/recipe, no? and, also, more than 1 taster?

[@SevenMilesCoffeeRoasters]

Taste will always be subjective, and it is better to go with the equipment each barista is familiar with and the style of pour over one prefers. This is simply a display of different methods, and a brew-off for your enjoyment :)

[@manmanchan5093]

@@SevenMilesCoffeeRoasters the problem is your video is showing "who brew better", not showing "which recipe is better"

[@gregoryrobak456]

Thank you for this "Brew Battle". What click setting did Josh use on his Comandante?

[@SevenMilesCoffeeRoasters]

20 Clicks from 0

[@Itsallawesome]

The secret in Josh’s method is creating the sort of hole or well in the coffee bed. Makes it taste better

[@MrBPM75]

Love this video! What's the kettle and brew stand used?

[@terrycallejo2296]

I would like to know, too did they ever answer?

[@Josh-bi3qr]

It’s a Kinto brewer stand

[@samduckett300]

Does anyone know what pour over stand Josh is using?

[@dorbing5834]

kinto

[@samduckett300]

@@dorbing5834 thank you!

[@aaronabuusama]

What is that v60 stand? That is dope I need to buy one

[@justluc8556]

Kinto SCS

[@aaronabuusama]

@ My Man!!!! I owe you coffee 😉

[@Syd7088]

Was that Kinto Poreclain Josh's using?

[@topcoffeebarcom]

Awesome video!

[@jeremiah1528]

What is that scale/coffee holder thing-a-majig? Please and ty?

[@brianzembic]

I’ve only used my elektra micro casa but now my kid has it. So pour over for me. I’m very technically DCO or for you I guess OCD. I’m not sure if it means anything. Please clear it up for me. I see most start pouting from the outer to the middle. 2nd. Don’t I reheat water after coffee blooms for 30-45 seconds to keep water temperature consistent to extract oil from the beans? 3. I’ve heard less agitated water is best. I Don’t Know. I’m not challenging you. I like getting to the bottom of everything I do correctly from scratch. Ty oh. Both you contestants are great.

[@9zQx86LT]

Mostly I try is .. Josh's method and I learnt it actually from Mr. James Hoffman. Jess' method (not that I like her :P) is actually inclined towards the beginners in the pour over process... IMHO, pour over is more complex then all the other methods of coffee making.

[@himdailungpamei983]

The key difference was Josh agitating the coffee bed by swirling during the bloom phase to release the gas. This is why his drink didn't have a 'bite' aka unwanted acids in his drink.

[@xbriskx]

But different grind sizes right

[@cafelabmaudie]

브루잉 배틀 정말 재밌네요. 저도 조쉬의 방법으로 한 번 해 봐야겠어요

[@otmoralez]

Hello! What brand of scale are you using?

[@nisharai6620]

It's really nice way to make coffee

[@TC_Prof]

Comandante for the win 🥇

[@ninetendopesaitama2107]

Im a proud owner. Built like a tank. Excellent grinded beans.

[@adityancandra9711]

Hi josh, what click did you use for this recipe on c40?

[@SevenMilesCoffeeRoasters]

20 Clicks from 0

[@tulkastulkas9417]

micron kruve orientation or clicks any data please

[@kopirantau]

Josh method almost similar to JH ultimate V60...is it

[@ethanjto]

I thought for sure the EK would make this not even close, though 198 F for a light roast pourover is quite a low temp and could exaggerate acidity.

[@greysuit17]

Was this all just an elaborate scheme to get Jess to brew you coffee?

[@isaiasanchez1987]

"Here's hoping good flavors! 🖕" 3:30

[@Nasir_3.]

Damn it, you made me watch it twice haha

[@Andres_El_Paisa]

WHat grind size did Jess use?

[@samuelhall9312]

Does anyone know what the set-up/style of the V60 that Josh is using?

[@eatallthetofu]

Kinto brewer stand set. Quiet expensive. If you want to try the Brewer it's called kinto slow style brewer

[@nathalieleclair4823]

Good!

[@LIL-MAN_theOG]

hahaha...Josh gave us the finger after his pourover. You can't stand us huh? Lol

[@SevenMilesCoffeeRoasters]

hahahah I had to backtrack that clip myself!! I was concerned there for a moment!!

[@MaorRa]

They used a different brewer and filter paper. It looks like Kinto, which has a very dense cotton filter, so Kinto won.

[@SevenMilesCoffeeRoasters]

It is a Kinto!! but its a paper filter, not a cotton one ;)

[@MaorRa]

@@SevenMilesCoffeeRoasters Interesting, I've once used their cotton one and saw a huge difference in clarity.

[@masmas8453]

@@MaorRa which filter provided you a cleaner cup? paper or cotton?

[@MaorRa]

@@masmas8453 after years of experience I can say that any "regular" (probably Hario) filter paper will do... For better clarity, what I found is (in addition to all other recipe parameters) that uniform ground beans, with less fines, is the biggest factor to clarity. Regardless of what grinder you are using (I use the Comanddante), do this after grinding: Shake the coffee grounds for couple of seconds, 10 or so, in a small container (preferably a plastic one that catches fines). I cover one side of it with a piece of toilet paper (catches fines). Next, do not bump it on the table (it will knock the fines from the bottom of the container), pour the coffee grounds gently so all fines remains at the bottom. Let me know how it tastes without all those fines.

[@ngk117]

Wow, that video just appeared to me, i was like ok looks like fun video, may be i find new method to try, and i was amazed, some one use the same method i do, (20/30/30/20), that's what i called my method, just wow 😳😂.

[@mealua]

There's no way Josh's water temp can be 96 degrees with the equipment he uses. Am I missing something here?

[@AmazingChinaToday]

Every coffee bean is different. The best technique for one bean will probably not be ideal for another bean.

[@mr.rainbowlovescoffee]

Very good bravo to both of you and remember drink coffee everyday you know what cuz the reason why I'm asking cuz I don't know

[@AmazingChinaToday]

20 grams vs 15 grams of coffee. Big difference!

[@georgewashington3012]

There should have been an analysis on why your method won.

[@ninetendopesaitama2107]

Jess didnt threw the water away from wetting the paper. Thats awful and then it makes no sense to wet the paper.

[@SevenMilesCoffeeRoasters]

I saw that in the edit... can confirm she did actually throw it... but we should of kept that... our bad!

[@ninetendopesaitama2107]

@@SevenMilesCoffeeRoasters oh sorry i didnt know but you should ve kept it in.

[@ReligionAndMaterialismDebunked]

Cherry-picking. Literally. :3 Shalom.

[@zrayqi]

his cup was better because of the higher temperature.

[@Turkeysammich3000]

Making that well is pointless because you’re “wetting” it and swirling. And going along the edge? Wth are you doing man! That’s the first thing any coffee person tells you, when doing pour over, do NOT pour along the walls, and she lets the water completely drain before pouring again, the hell is wrong with you people? There wasn’t a “bloom” with any of your techniques.

[@paulnorman8274]

"That’s the first thing any coffee person tells you, when doing pour over, do NOT pour along the walls, " Not anymore..... Not sure it still has anything aside from equipment in common with "traditional" Japanese V60; but these days 3rd wave shops are all about wetting all grounds immediately and continuously and pushing agitation to the max. Almost turning the whole ritual into a high speed, high agitation, high technique, maximum extraction steep and release method, when viewed from the POV of the grounds. Not saying it's in any way bad. The resulting coffee is great. But the advice to "avoid pouring on filter walls", stems from a very different V60 tradition. Also, once you're swirling $50+/bag, light roasted Geisha grounds high up the filter walls, it'd be rather reckless not to bring them back down into the slurry....... :)

[@zeetrain9625]

Worlds smallest cup of coffee

[@jasongreenwood3260]

If only there was enough time to make coffee in such a manner in the morning. My method is: Load Mr. Coffee with water (all the way to the little holes) Install filter Fill filter until coffee is one inch from the top (pre-ground during the week and whole bean on the weekend) Push button on Mr. Coffee Enjoy coffee... No fruit, no cream, no sugar. Black as sin coffee flavored coffee.

[@kevinbrown2095]

With the 3min20sec and 3min30 sec brew times here I suspect the total time to make coffee is comparable with your Mr. Coffee routine. Now there is something to be said for active versus passive time, but I've found carving out the ~10mins (and that's an over exaggeration) is fairly reasonable and helps me kind of set some good headspace for my day. tl;dr if time is the main hurdle and you'd actually like to learn pourover it's probably not as big as you're imagining

[@jasongreenwood3260]

I need 2 cups to drink before work and enough to fill my thermos.

[@jimdaily737]

Rhis literally takes less than 4 minutes lol

[@skyemac8]

In the real world my 12 cup coffee makes superior coffee repeatedly.