Brewing Gino with Singapore Brewers Cup Champion 2015, Andrea Tan

[@MrBPM75]

Wow this is the best I have ever seen. Two scales one for input and one for output!! Coffee: 20g, Ratio 1:15, water: 300g, 89 C/192.2 F Steps: 1) Input 50g of water for bloom for 20-30 secs. Total input: 50g. 2) nput add another 100g of water. Total input 50g + 100g = 150g.. 3) Input 30g at a time to keep level constant. 4 times. Total input 150g + 120g = 270g Total Output coffee: 200g. Total time : 1 min 35 secs. Questions: 1) Is your total time with the first pour of water to bloom until it reaches 200g extraction = 1 min 35 secs? 2) What would be my time to add 50g of water in step 1? 3) What would be my time to add 100g of water in step 2? 4) What would be my time to add each 30g of water in step 3?

[@Andreatan17]

Hey, I'm so sorry I didn't see this. To answer your questions: 1. My timer is started the moment water comes into contact with coffee and stops when i remove the Gino dripper so yes blooming is accounted for in the 1m 35s. 2, 3 & 4. These would ultimately depend on your coffee, how fresh it is, the flow rate and your grind size. A lot of trial and error as well as good control of your variables would help you get a better idea of when to pour the next dose of water so I'm afraid I don't have a standard answer for this. Hope it helps :)

[@randypang93]

Is the grind coarse like a Chemex for it to drip that fast? I assume you reached 200g output at 1:35

Hi, did you pour all 300 g water? I think so, not 270 g, or?

[@randypang93]

300g is the total input, including the 30g bloom

[@MasterofPlay7]

dude stop being so obsessive, there's no perfect way to brew, is an art, just follow your heart, variation happens, there's no recipe in life....

[@ferbeybill]

When I was a kid the lady across the street had a large, orange, aluminum 50 cup coffee maker in her kitchen. She would brew 50 cups of Maxwell House or MJB on Monday and reheat it all week...hilarious!

[@pimozzaglibi7767]

Bahhaha who tf is this lady

[@pimozzaglibi7767]

If it's instant coffe why would reheat it + it is already bad reheat bad coffe lead to very bad coffee

[@enzojavier8261]

I wanna get the same beans as her, something that will make you giggle once you take that first sip. :p

[@tseyauwa]

Lovely Andrea made your coffee with heart and smile. I love it.

[@-pz-2471]

Andrea, you are amazing.. Your explanation is quick and clear, your method is simple - yet powerful enough to let us know how to brew a fragrant coffee. No wonder you win the competition.. Thanks for sharing.

[@Andreatan17]

thank you!

[@bournejason66]

Andrea Tan hi, you mentioned the ratio is 1:15 but you cut off water at 200g, then isn’t it 1:10 ratio?

[@papaeliot8434]

Wow this is the best and simplest vedio explanation on how to make your V-60

[@junhe2874]

The one she used is Gino dripper

[@tawei0428]

Hi Andrea, very smart by using two scales to measure yield and water separately. I am wondering why you choose to use Gino dripper instead of Kalita Wave Dripper which both use 185 filters.

[@Andreatan17]

At that time, I found the flow rate of Gino faster and the double wall function was very useful for me

[@eevok3r384]

The video edit is amazing

[@Iskandaria]

Beautifull barista. Regards from Indonesia 🇮🇩

[@mainanpapa6417]

Thank you

[@dinosaurusdog9118]

Nice presentation. What are is the intention of the technique in terms of bringing out the flavours? Are we aiming for balance, strength or clarity? And which type of beans is it great with??

[@dusanmozola1627]

Andrea, clever idea to pour more water as output cofee to keep good consistency of water about cofee bed. Why You don't do swirling at all?

[@Andreatan17]

Swirling is a human action that could cause more inconsistency between brew to brew so I try to reduce swirling or stirring

[@tvchoi1719]

Hi. My English name is Andrea Choi, and I am a barista too. I am managing a small coffee shop too. nice to meet you ^^. we have a same name each other. kk

[@landsurfer66]

I would like to visit your shop.

[@T.Akara1971]

Champ, you change your hairstyles at 1:58, then change back at 2:55. How can you do that while you're brewing your coffee? Fascinating!

[@yttean98]

20gm input with ratio of 1:15 then the output should be 300gm, then she removes coffee remaining in the funnel and gets only 200gm output that is NOT 1:15, that's 1:10.

[@superpogs]

300gm of water to 20gm of coffee. Thats 1:15. we measure ratio of the input for filter brews. Hopes that clears things up.

[@SenorJapones]

Well.. Is it possible if using one scale ?? Or should 2, or is it for the convenient brewed the coffee?

[@Andreatan17]

1 is fine too :)

[@Howie656565]

I searched for the AWS CP5-650 scale but it looks different. The model you are showing in the video is probably a SC-2KG. Am I right?

[@ysone9839]

Nice video with very detail explanation. Thanks for sharing :)

[@iuviecminhlam]

May I ask a question. Why would you finish with a straight pour in the center ? Does it help redistributing the coffee bed or something ?

[@Andreatan17]

I do it close to the coffee bed thus less turbulence/agitation compared to turning circles. So you don't extract so much bitterness and astringency from the end of the brew!

[@skarpskyttar]

Forgive me for asking a stupid question, but I was wondering how you get 200g of finished product when you put in 300g. Also does the 1:15 ratio only counts on input not output, becuase wouldnt 20g of coffee and 200g of water as output be 1:10? Im probably missing something fundamental, but please help me. Im new to pour overs

[@opolpol]

it is supposed to be 300g but as you can see when she pulls the dripper off the base, it's still dripping. I guess she's pulling off the dripper when the brewed coffee in the carafe reaches 200 but there may still be more brew water in the dripper that's not done dripping. I can understand that sometimes it's a technique used to cut off overextraction as the last few seconds (or even longer , depends on bean and grind size) may drip slower and produce undesirable flavors.

[@raymondhill3]

There's no getting around it, 20 grams of coffee was used to make 200 grams (or milliliters) of coffee product. That puts the ratio at 100:10. The 300 grams of water was not all used because the container catching the product was removed as soon as 200 grams of product was obtained. The rest of the product went down the sink with the extra water not used!!!!!!! Hope you enjoy learning, I have. Yes, she is very attractive and a wonderful coffee maker. Probably, with that pour over time she used a coarse grind.

[@LilyWillow22]

Raymond Hill perhaps the 20g of ground coffee was not tared & left part of the overall #?

[@Andreatan17]

I cut it off early! I just use more water to help the brew bed move down more evenly, kind of like a heavy weight pressing on it. So accurately speaking, my final brew is about 1:10 ratio.

[@Andreatan17]

Raymond Hill I used a fine grind :-)

[@87abig]

wow...love your ending smile cute😊

[@frostmourne26]

me tooo.

[@thepiecesfit5049]

To make an award winning cup of coffee don't forget to purchase a Mahlkonig EK43 Coffee Grinder ^_^.

[@Andreatan17]

Actually I like hand grinders too. You can try a Lido 3 or a Comandante :)

[@thepiecesfit5049]

Andrea Tan of course was only half serious. Grinder is important thought. I own a Comandante and agree it is very good. Thanks!

[@fused7658]

Andrea Tan which one do you think is a better option to brew french press or aeropress?

[@Andreatan17]

Fused it really depends! If you have the option to try both then try both with your coffee and see which is more suitable :)

[@YoungGiese]

The baratza virtuoso is great for pour overs, drips, and French press with it's great accuracy in that medium-fine to coarse area.

[@sultanyousef5345]

looks soooo good

[@Iskandaria]

Cute barista 😍

[@eastcoastsailingcenter7768]

where to get your pour overs?!

[@Andreatan17]

Unfortunately I don’t brew anymore, have converted to doing Quality Control instead.

[@Mrgramo1]

Great👍🏻😇

[@soongokux]

surely her smile win the judges score xd. just kidding..detailed and very consistent method

[@lvl6962]

get a life fucking simp

[@Skysky0204]

Such a gorgeous lady with great talent im inlove

[@raflyr.6402]

How if i used v60 paper filter in gino?

[@cccyclist5456]

Why use 300gr of water when cut off the brewing at 200gr?

[@xinghuaxing9054]

goooood job

[@gitarr24]

What kind of beans are you using?

[@aliveli-hq6zk]

coffee beans

[@LilyWillow22]

ali veli 😂

[@lonelycake4114]

If i want to make ten cups of coffee, how many grams of coffee and how much water?

[@YoungGiese]

You should use a different method then pour over for that much coffee. I feel you won't get the cleanest flavors with that much because of how long the slurry will be in contact with the water. My favorite ratio is 1:15 with 17 grams of coffee and 255 grams of water. Especially with light roasts you'll find you get the perfect fruity flavors and acidity!

[@markhathaway9456]

@@YoungGiese That is precisely what I've been using with an Ethiopian chirgecheffe coffee. It's pretty good.

[@gmarikopi6113]

Singapura kopi tanam di mana??

[@jimdavis8804]

Great vid. Such a pretty Lady.

[@anselmjonathan8598]

Cool video! I've got a question: what is the name of the brand that makes those filter papers? I would love to try them out instead of the usual Hario V60 that I use!

[@javi___]

Anselm Jonathan those are Kalita filters I doubt they would work correctly for the v60, the Kalita is flat at the bottom with 3 holes

[@raymondhill3]

Javier is right, they want work well. But not to worry! With the Hario equipment you are using some of the finest in the world including the paper! No need to change but, I must admit experimenting with change is always fun.

[@dabzvapelord]

very goot la

[@SchmickCoffeeTVSingapore]

Thank you!

[@Dlihc]

s'pore loves their coffee. I blame toby's estate for my addiction.

[@soalkopi222]

kzbin.info/www/bejne/aYCXqXmdYtJ2bKs

[@oFoodTalk]

👍🌱😋

[@amandac3658]

Guess it’s time to buy a second scale....

[@mooncake5016]

cute barista. which starbucks store you are working with?

[@notcordelia1546]

:)

[@iammatrix1396]

Well the grind is to fine to rich only 1:30 looks fake (btw to much cuts )but u got cute smile ;)

[@Andreatan17]

haha i promise, its real. I can brew for you some day :)

[@iammatrix1396]

Andrea Tan sounds good but I think it will never happen ;)

[@zizz956]

try it out then u'll know if it's fake or not right? it's not hard to extract 200ml from fine grind in 1:30 at all, plus she's using kalita paper, if u're using hario paper then it'll be even faster

[@discovery91]

cute/pretty girl :) and nice explanation

[@jingwal4436]

A decent/good coffee machine does exactly the same thing if not better, using similar time scale when pouring water, but the water comes down in several tiny pressured sprinkles; hence, extracting even more flavors.

[@tristanwwsd]

She was the 2015 Singapore Brewers Cup Champion. There is no auto drip coffee maker that can compete with these Baristas. You should enter one year with your Mr Coffee, and win the Championship. 😁

[@Fellow_Gamer]

God what is up with all these drip coffee videos only making coffee up to ~200g? That's less volume than a can of beverage.

[@stephaneg9591]

Oh, no... that was a failed work lah.

[@lostmoon77]

this is absurd.