IGTV chat with astrophysicist and coffee expert Jonathan Gagné

[@quity919]

I read his blog about using fine grinds for pour over its amazing the lengths he would go and how detailed it is. So glad im seeing this!

[@impalist]

Hi Scott, great conversation! Around 4:17, you mention having four coffee blogs you read, are you able to detail what/who they are?

[@dusanmozola1627]

Many thanks guys for this talk... as if you combed my knowledge so far, which I have been looking for in various places...

[@paulclutton5201]

Thank you Scott and Jonathan for a fascinating conversation. I stumbled across Jonathan’s blog about six months ago and it is full of marvellous articles so I really look forward to reading his book. Interesting comments about the muddy coffee bed sometimes created by the Niche grinder as I have one and have experienced this. Reassuring comments on the reasonable shelf life of well packaged coffee. Enjoyed the hearing that the D10 is a key quantile on the grind distribution as I was wondering if you had to assign a single metric to the distribution what would you pick? Disappointing that perhaps (did I hear right, have not listened again yet) that iPhone photos of grinds might not be sufficient to accurately compute D10 perhaps making an grind app a challenge? Good thoughts on dialling in for pour over. Would be interesting in statistics on the relative variability of grind size by coffee types. Thanks again and best of luck to Jonathan for a super successful book launch.

[@ericbrady]

Thanks for the informative video! (From two of the most knowledgeable coffee pros I know) Still a newbie but haven’t had this much passion for a subject since I became a photojournalist over 40 years ago… now retired and discovered I need another hobby besides photography. I am deep into the rabbit hole! Love studying the science and nuances of brewing. Bought a home roaster too.

[@eSdarkenrahl]

Lots and lots of useful infos, thank you so much !!

[@GoTellJesusSaves]

Great video! Thanks a bunch for this.

[@richdibo]

Johnathan is in Montreal, the home of the best specialty coffee in the world: Traffic Coffee. Living in San Francisco and Portland, I'm familiar with specialty coffee; I have had many exceptional coffees. However, I found Traffic paramount.

[@GoTellJesusSaves]

I have had (with some specific coffee) a positive flavor enhancement by removing completely the bloomed coffee water. I have also achieved flavor enhancement (with other coffee) by adding the bloomed coffee water from a second extraction to the other pour. As in, I had a regular pour + the bloom extraction from another pour together. It's fun to experiment with flavors/methods.

[@Knulppage]

I recently increased my number of pours and I really enjoyed the explanation of the clean water and how it has less solute so it extracts more out of the coffee, even though the temperature dropped. Very cool. More pours also reduced brew time due to less migration of fines to clog the filter bottom. I started using a coarser grind to remove astringency. After years and years of brewing, I feel I've landed on a good method. Prewet plus four is my method as well. I'm a bit crazy though - I stopped brewing individual cups and do 63 grams at a time - I swear it works out! Brews within 4 minutes! I also keep my beans in the freezer. Airtight containers and I act quickly when I take some out. I read a study that said it helps the bean crack more evenly, which allows the water to flow around the coffee more consistently. I like having a variety of coffee, so I freeze them to keep them fresh.

[@MartiusGao]

Good chat👍, glad to know I am right about something of pour-over based on my own experiences.😁

[@tykjpelk]

Can't wait to read this book

[@montagdp]

I'm late to the party, but I definitely agree that defaulting to a coarser grind is more forgiving. Pretty soon after getting into pourovers, I realized that I could get consistent results this way, using multiple pours to get high enough extraction, even with a relatively low-end hand grinder. A lot of coffee KZbinrs seem to suggest a relatively fine grind, and I just don't see how that will be anything but frustrating for the average home barista. With a fine grind you have more opportunity for channeling, bypass, and clogging, and that just gets amplified by the fact that you have to do fewer pours (thus larger pours and higher water pressure) to keep drawdown time reasonable.

[@Joseph-C]

So true. I remember first starting out on my coffee journey on KZbin and everyone said you need a good hand grinder, so I started with an 1zpresso Q2. Not a bad starter grinder all things considered right? Well, good luck trying to make an Ethiopian natural V60 with that thing that takes less than 30 minutes to draw down. It had the old burr set in it too of course, the ones that produced more fines than the burrs in the Q2 now. Just imagine me. Watching all these videos of respected coffee professionals, telling me to grind super fine, agitate super often, and agitate super aggressively. Doing exactly as they say and brewing the most astringent, stalled out brews of my life over and over again until I gave up. What these KZbinrs don't realize is that not everyone has experience with the high end, high uniformity grinders that they have access to. I think the gen 1 fellow ode being only $255 now is such a big deal for home pour over enthusiasts. Flat burr grinders and their inherent uniformity are the way of the future for us, and they're really starting to get (moderately) affordable and common now... I snagged a brand new Gen 1 ode for $230 on sale and it's like pour over suddenly makes sense to me now.

[@Sliderx1]

Good conversation.

[@joroboam]

Hello great dudes of coffee!

[@AM2PMReviews]

The Brian May of the coffee world.

[@ecapsdira]

Going to come back and edit this comment with timestamps when I watch the whole video.

[@yulq]

Filter coffee is much weaker than espresso, so it is still long way to go for it to become strong. So maybe it is not so much less potent to extract? It would be nice for someone with a refractometer to brew a coffee e.g. twice, and then use that brew to brew another coffee. And then to check the extraction. What if brewing with coffee extract pretty much the same amount as brewing with water?

[@dowhatIdo]

Ahhh, he never post on Instagram anymore. And I tought he went underground for research

[@Joe-bo1di]

He has a profile and a chat group on an app called telegram. Check it out!

[@dowhatIdo]

@@Joe-bo1di Ohh okey. Thank you

[@matiaschacana5768]

At 4:50 they start answering questions

[@matiaschacana5768]

12:00

[@commandodude333]

Nerd central and still have no clue...