Day 10: Nicaraguan Coffee with Orea V4 Wide | Paper Filter Hack for Better Mouthfeel

[@DaddyasaurusRex-mo9zy]

I love the Orea V4. I've found the apex bottom with the wide negotiator tip is consistently tasty with a 3-pour structure (bloom+2 pours). I'm now going to spend time with the other bottoms, first with the fast bottom. I would love to see more wide videos or heck, I would love Orea to actually update their recipes section. Kind of wild that they haven't done it yet

[@AsCitiesBurn32]

Agreed on more videos, I appreciate the context he provides and the reason for his pour patterns and choices. I’m also super confused on the lack of official Orea recipes. They said none were included because they had some awesome recipes on the recipe page. Still nothing 🫠

[@london_TC]

Enjoying these videos. I'm learning something every day :) In this video, you didn't swirl the bloom. Do you have a decision making process for whether you do that ornot?

[@matteofromtheswamps]

Hi! Thanks for the comment and I'm happy I can help to learn more about coffee. I didn't swirl because usually I don't swirl when I brew with flat bottom brewer. I swirl mainly with conical drippers

[@london_TC]

@@matteofromtheswamps thanks :)

[@ismaeltenorio8581]

how you build your own water? :) nice series of videos, probably the best

[@matteofromtheswamps]

I did it in the today's video :) I show the water I'm using for this series. Thanks so much, very kind of you 🙏

[@ismaeltenorio8581]

@@matteofromtheswamps yes i saw it :) thank you! i am trying to learn more for water but dont find too much information about how much mineral contents or ppm. I am using apax and all my brew start to taste better that with bottle water

[@doc.davydov]

Hi! Thanks for the video! How do you think, what is the best approach for kalita filters? I noticed a similar thing when brewing coffee in B75 + kalita 155 papers. It seems like a good idea to do more shorter pours so the water level doesn't rise too much and the particles around the edges are included in the brew each time?

[@matteofromtheswamps]

Hi! Thanks for the comment! Exactly what you saying, keep short pours. grind slightly coarser and split the pours.

[@doc.davydov]

@ thank you! I will try it tomorrow 😊

[@breakdownentertainem2433]

I have the orea v4 wide , and will try your recepy tomorow. Maybe i missed it did you use the sibarist fast paper or another flat paper like the the orea flat paper? Thank you

[@matteofromtheswamps]

Hi! Probably I didn't specify. I use the flat type G from Orea

[@breakdownentertainem2433]

@@matteofromtheswampsthanks with your receipt I got all the flavors milk chocolate, pear and a creamy mouthfeel , great!!!

[@matteofromtheswamps]

@@breakdownentertainem2433 Amazing! So happy to hear that

[@TheMcMagnus]

Hi and thanks for the calendar videos. I'm a Moka Pot guy but might try a pour-over one day. What I can't agree with is the reason to use wave paper? You say that the airflow behind the waves makes the water drain faster, but there's no way the contact surface between the dripper and server is tight enough to build up any kind of over-pressure in the server to reduce the drainage? No? I think the only reason you might see faster drainage with a wave paper is that water can flow through the filter outside the coffee bed?

[@matteofromtheswamps]

Thanks for the comment. Exploring different way to make coffee is always interesting. it's the way the paper sit at the bottom of the dripper, that is the main reason. If you press paper too much on the base, the brew can clog. It happens so many times. But on average kalita wave is faster than flat. I many time did the test of flatting the paper and fit it as a flat filter, so there was no paper difference bias, and the difference in drainage is noticeable. Yes bypass can also increase especially with washed processed coffee but that still count as fast anyway, water less in contact with the coffee

[@TheMcMagnus]

@matteofromtheswamps Hmm, the more you describe it, the more eager I get to dip into that rabbit hole. :)

[@RichardChau]

Great stuff! may i ask does the foam when brewing tell you any info worth noticing? been curious everytime i brew, cheers

[@matteofromtheswamps]

Thanks! So the foam tells you that there is CO2 in the coffee, meaning it's fresh or still fresh or well kept. If you brew a coffee and there is not bubbles or foam, it means the coffee is not fresh anymore. Also the foam is bubbles mixed with coffee chaff, the light yellowish particles that are present outside the beans and you can notice after you grind. they are very light particles and they can float as well.

[@RichardChau]

@ very cool! So when we are brewing with hot water, the foam changing color from dark to yellow/ lighter color, does it means is extracting okay?

[@matteofromtheswamps]

@@RichardChau yes yes, it becomes light because the water having less TDS inside become lighter colour, sometime transparent like I explained in a previous video from this series

[@RichardChau]

@@matteofromtheswamps now I understand more what im doing when brew, you are the best.

[@matteofromtheswamps]

@@RichardChau I'm so glad to help. I'm not the best, but I take the compliment.

[@Eirikkinserdal]

Wide v4 is great for 30g brews. Big boy stalls 30g 😅

[@matteofromtheswamps]

it is great for 30g. In fact I'll go there in a few days. Wow, I never manage to stall Big boy

[@PowMooCow]

me drinking hotel room coffee watching this at 5am before work🥲🥲🥲