MASTERCLASS ON POUR OVER COFFEE (THE SINGLE POUR METHOD)

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TIMESTAMPS:
0:00 Intro
1:01 History of Single Pour
2:02 Quick Overview
3:06 Drippers
3:47 Gooseneck Kettles
4:14 Scale
4:46 Stir Stick
5:11 Grinder & Grind Size
6:17 Water Temperature (Different Bean Temps)
8:23 TIP Filling Kettle Half Way
9:07 Pouring Technique
10:25 Setting the Filter
11:57 Setting the Grinds
13:06 Preparation (DEMO)
15:41 Brewing (DEMO)
18:11 Post Brew (Bed Analysis)
19:23 Stirring (At the End)
21:17 FAQ & Final Tips
22:15 Outro

[@nathanjohnson4569]

Came across one of your videos the other day and I’ll be honest, I dismissed your method because it didn’t fit my “norm”. Came across it again today and after looking at the comments I decided to give it a try. Oh man, I am so glad I was wrong. Granted, my pouring technique is still way off from where it should be, but after just trying this, I get more flavor than any other method I have tried. I also was taught that “hotter is better” and never tried cooler water until today. Thanks for putting content like this out there for those of us who are struggling to find what we like!

[@TALESCOFFEE]

Glad you gave it a try, Ans glad to hear you enjoyed the method. Hotter water is better for higher extraction rates, but that’s only relevant if you use coarser grinds which isn’t the case if we use the single pour. I just find there’s darker flavours that come out from the higher temperatures that even coarser grinds couldn’t mitigate. And you’re very welcome! Hope the in-depth videos clarify even more things moving forward!

[@jestruck]

My hearth is rushing for all the coffee experiments I’m running daily

[@Flushmaster0312]

same bro, same.

[@djinnwheeler]

Wow, I must admit. This video is very very different from everything else I’ve watched. Extremely informative and love the fact that you have sensible rationale behind every aspect of the brew. Gonna give this a go tomorrow morning!!❤

[@TALESCOFFEE]

Aww thank you! I appreciate that yessss, let me know how you like the method. If you have questions about it please ping me cause it can be a bit tricky!

[@TeaLeeToday]

Finally, the video I've been waiting for! So glad I drove down to see you do the single pour in person AND get a masterclass video.

[@TALESCOFFEE]

Thanks for coming down!!!

[@xDiilllToullllliiiDx]

thanks for all the knowledge man. A year ago i found your non-bloom video and immediately tried your technique, prior to that i struggled a lot with any other technique, but this one is so simple and repeatable, and the results are there, i don't understand why this technique is not as popular

[@TALESCOFFEE]

Thank you for your continual support!!! The method is a bit controversial because it’s extremely uncommon to brew without a bloom. Yet longer ones are fine 😂

[@fbaraky660]

Man I am really glad I found your channel. You are by far the most skilled barista I have seen. The thing is that most of the solutions you came up with are also solutions I have been looking for, and I agree with everything you said in your method. Can't wait to try it properly.

[@ALiX416YYZ]

Love the meticulous detail you go into here. Excellent stuff, thanks.

[@TALESCOFFEE]

Awww thank you!! 🙏🏼

[@pmccotter5569]

Thank you for this! I’ve tried lots of methods and this is by far my favorite. Extracted a lot of flavor with no sourness and was very quick

[@TALESCOFFEE]

Yesss! The acidity is a different kind at the beginning so it doesn’t “feel” as acidic!

[@BenG.1986]

As a lifelong James Hoffman YT student I’d love to see his opinion on this technique. It’s so different! I’ll definitely give it a try 😊 Thank you for your effort!

[@gregoryrobak456]

Your channel is a valuable resource Sir. Thanks for all the great in-depth information.

[@TALESCOFFEE]

Awww thank you so much for this! I just filmed so I’m back to this! Editing and will have it out this weekend!!

[@armygreenfj3924]

Very interesting! I will try this tomorrow’s morning! Thanks for the video

[@alecthomas9552]

Appreciate your videos and have been really enjoying your method. Hope your channel blows up!

[@TALESCOFFEE]

Thank you for these kind words! We hope to consistently provide new insight on coffee!!

[@smtesta]

This video was published as I’ve been binge watching your channel and brewing!!! About to brew now, but this video is a must watch first!

[@TALESCOFFEE]

Hope it teaches you everything you want!!

[@DGiTPadre]

Great video, thanks for making it. Like some others, I also thought I was going to be skipping through a lot of it, but instead I was taught ways to improve on pretty much every part of my v60 routine. I'll be giving this some experimentation starting tomorrow :) impressive demo too!

[@malush1412]

I’ve been getting into pour over since the pandemic began. Can’t tell you how much coffee I’ve gone through and how many videos I’ve watched. After following this method yesterday, I can say it resulted in the single best tasting cup of pour over I have ever made (and one I’m happy with). Thank you!

[@TALESCOFFEE]

Awwww you're very welcome, thank you for trying the technique! Glad you're loving it!

[@Assimilator702]

Have you tried French Press?

[@ot7stan207]

most educational video out there. usually when I watch people talk abou pour overs I have to rewind five times to figure out what the heck they were talking about and at which point

[@TALESCOFFEE]

Aww thank you so much for this!! Hope to put out more content you enjoy 🙌🏼

[@wildpoppy648]

I had just made a cup of coffee when I came across this video. So I immediately made one using your technique so I could see if the taste would be different. It’s so much better, I can’t believe it!

[@timsalo1259]

Nice job explaining the art of the pour over!

[@TALESCOFFEE]

Thank you!!

[@monicatortora3054]

Thank’s for your video on the pour over coffee. I’ve never heard of this before until I saw the series Yellowstone. I’m really looking forward to try this. Thanks again and hope you have a wonderful day.

[@TALESCOFFEE]

Hope you have a great day too! Did you learn about pourovers from the series Yellowstone?

[@dwightj.7895]

Thanks for your time much appreciated/ useful info.

[@TALESCOFFEE]

Awww thank you for this comment!!! I really appreciate the support !!

[@SBL_Berlin]

@TALES COFFEE Thank you for providing us with the single pour technique. I am surprised how well the taste gets and how constantly I can reproduce it. Thanks you also for all the details about temperature, grind size, stiring technique - but especially for sharing how to fold and hold the V60 filter. What an eye opener. All the best to you!

[@TALESCOFFEE]

You're very welcome I'm glad it works well for you!

[@SBL_Berlin]

😊@@TALESCOFFEE

[@caddywampus]

I got into pour over coffee only recently and came across your video - excellent info and tips. Trying it out today!

[@TALESCOFFEE]

Aww thank you! Let me know how you like the method!

[@jonasnilsson8533]

Thanks a lot for a detailed and informative video. Been hand brewing for some time now trying some different methods. Been struggling with an Ethiopian from Nano Challa that I just couldn’t get the right taste notes from. It just tasted coffee-ish. Now with your method it was the first time I got some more clarity and taste notes in the cup! Thanks a lot for great content!

[@TALESCOFFEE]

Aww I'm so glad you're finding success with it! I'll be back with new videos this week! (hopefully I finish editing in time) IM BACKKKK :D

[@BlessRNG]

Just tried this! I think I've still got some practice to go to get it right but I saw the dome at the end and the taste that came out of the coffee was very different to what I'm used to. I love discovering new ways to do things and I'll put this into my routine! As I'm going to Japan soon which is a home of pourover, I'm going to be having it on the daily haha.

[@furefure6544]

Most detailed and straight forward video I've seen in a while, no BS talk just straight to the point !! Def the technique I'm gonna try tomorrow !! Thank you very much 🎉

[@TALESCOFFEE]

Awww thank you! Let me know how you like it or if you have issues with it!

[@furefure6544]

@@TALESCOFFEE I will work around this method a little , dif beans, did grinder size etc, but I will come back to you for to tell 🔥

[@MR2TCole]

Omg finally! I'm just starting out and have been trying to make single pour work and I always get clogging and bitterness and astringency. This method however worked PERFECTLY for me and is way easier than trying to dump 300g of water in 15 seconds or whatever. Super easy, perfect extraction. Thanks for the helpful video! You've made my mornings way more enjoyable!

[@TALESCOFFEE]

Hehehe I’m glad I could help improve your coffee routine!! 🙌🏼

[@TheDennzio]

Ok I’ve tried all methods many times then this popped up and I thought no way this works. Wrong. This is fun, easy, and quick and the best tasting coffee for me. Thanks love it!

[@borcz100]

That was a lot of great information

[@armygreenfj3924]

I actually tried this and I actually prefer this method. It’s much easier it seems and it’s very straight to the point. The coffee taste great as well. Thank you!

[@TALESCOFFEE]

Awww you’re welcome! Glad it’s working out for you!

[@simoneforgia]

Awesome video Vincent! It's hard to find someone who can really explain all the steps and decisions you made for your technique as you did. Now, however, I'm super curious to know how you make your espresso with the same grind size of the pour overs

[@TALESCOFFEE]

Thank you so much! I’m actually gonna get the decent espresso machine soon so it’ll be easier to show you once I get that but the espresso one is fun. Also thank you for your kind words I reallly appreciate it. Can’t wait to show yoh guys more and more ideas ✌🏼

[@promisejourney6326]

Beautiful pour over 👏🏼

[@willibald9281]

8:55 nice tapping on rhythm there! Thx for the Materclass as well! I learned so much from these videos of yours!

[@TALESCOFFEE]

You’re super welcome! Glad we could help share new ideas to you!

[@-8_8-]

Thanks! A lot to think about. That stirring thing is a surprise. I'll be looking for content about that.

[@TALESCOFFEE]

Yessss stirring for the longest time was frowned upon but now we’re all stirring and swirling 😂

[@TheDennzio]

Great tasting coffee and saves time for sure.

[@abraxas444]

Great video ,you're right about Hario filter being "strange", like your solution to problem

[@TALESCOFFEE]

Thanks! Yeah the filter is weird lol

[@victorinoxs]

Wow....all I can say is wow... Thank you so much for sharing. I've been doing 4/6 for a while and was fairly happy with it. Just tried your recipe for the very first time, even though I didn't get the grind size right (very pasty dome), brew time a bit over 2min, it still turned out very aromatic, sweet, full, with a pleasant finish!! I tried to look for discussions of this method on the internet and couldn't find any?! Hope to learn more about this method such as how to dial in etc.

[@TALESCOFFEE]

Thank you for this comment! Umm .. heh. The technique is still controversial. Most people are skeptical since we don’t bloom but if you have any questions feel free to just leave a comment here! The easiest way is to send me a dm on Instagram with a picture of the finished brew so I can see what the grounds look like! 🙌🏼

[@mattgarvey4519]

You have become my Yoda I believe that you have the best technique And you are right the flow of the water through the coffee bed is important and you are the only one that has made that clear. Best coffee ever I bet you could design a coffee maker with lots of air flow Thanks for sharing God bless

[@TALESCOFFEE]

Awww thank you so much for this comment! Haha I would love to design a coffee maker but I hoenstly thjnk the v60 and he origami are just the best already >.

[@elizabethtaylor337]

I am new to V60, and after watching multiple videos, this one really seems like a great option. Now I use light roast beans with a Baratza Encor grinder. Do you or anyone have any recommendations on what setting to put it on? I have heard 15, but not sure. Also, for your coffee to water ratio, is that for 1 cup or 2? I bought a 02, in hopes to make 2 cups. Any advice would be so appreciated! Thank you again, and fantastic video!

[@TALESCOFFEE]

Hiiiii! Thanks for choosing our brew methodddd!! Hmmmm I was around the 15-20 mark myself actually on my encore! So it depends on your cup size. For me I think a 20g:300g brew is a good big one cup brew. Hope that helps? If you find it a bit small you can brew lkke 30g:450g instead. But if you do that you’ll want to go a little coarser and start with as gentle as you can to lift the grounds and then pour with a bit more vigour to get more speed and lift. Make sure to lift all the grounds up with the pour though. It might be a bit tricky the first time but it is doableeee! Let me know if you have any other questions!!

[@dubarnik]

What an amazing recipe!! It made wonderful cup of coffee. I probably used a grind that was a bit too coarse, but my coffee is a dark roast so I took the gamble. Plus, I probably used a water temperature (93 C) that was a bit too high, but I've been using that temp a lot lately so I took another gamble. Both gambles paid off and I'm thrilled with the outcome. Not a hint of bitterness.

[@TheBasicBarista]

Awesome Video! Happy Brewing :)

[@TALESCOFFEE]

Happy brewing to you too!!! Thank youuuu!

[@n1cholas.w]

I have to give this a try. Cooler water seems interesting too

[@joelblizzard160]

For anyone struggling with thier V60 pour over results, I'm telling you this is the way! Thank you very much for this detailed instruction guide. I just got an 02 V60 and Timemore C2. I'm using some high quality dark roast beans (Phil & Sebastian), and I've been struggling with so many different techniques and always ending up with either super bitterness / flatness (forcing me to try going coarser and coarser with my grind) or sour / tea like (as I got very coarse with the grind - I had gotten up to 26 clicks on the C2). I think the key here is that fairly aggressive spin at the end which pushes all the fine grounds to the outside, allowing the water to drip through an overall finer grind and not over extracting the grounds. I was definitely getting my water hotter than they suggest in this video as well. So I've reduced that, and I suspect that has helped with the overall flavor profile. For anyone using a Timemore C2, On this first successful pour, I had mine set to 18 clicks, which I think is still coarser than they used in this video, but I will take it notch by notch finer for the next few days and find that point just before things get over extracted.

[@thanhnamnguyen5280]

I have been skeptical of this method when I first saw it a while ago, but this morning finally tried it. Light roast natural Ethiopia 94 degrees C-ish water at around 50ppm (as per the roaster's recommendation with more "conventional" methods) Grind: 5.0 setting on K-Max Dose: 15g, 1:15 ratio (225g water) Time: 1:26 I was not as mind-blown as some other commenters here, but surely intrigued. The brew finished quite fast, but had sweetness comparable to my usual 3:30 bloomed-spinned brew (James Hedricks method). The aroma and flavor was noticeably stronger, tho there was a slightly dry/woody aftertaste (probably due to too high temperature). The bed was quite pasty on the sides, slightly less on the bed/mound, so grindsize and bypass could also have played a part in the aftertaste. Definitely going to try again tomorrow, and maybe experimenting with different papers (I also have Cafec light roast and Hario tabbed). As a sidenote, I think it is also worth mentioning the linear workflow of this method. Preheat - Prepare the bed - Pour - Stir and wait - Serve. No more frantically trying to preheat with a whole lot of boiling water and constantly trying to pick the kettle up, pour, then put it down to reheat, then swirl, take it up again,... P/s: Ok, just realized I pretty much wrote an essay here, hope it's not too much :')

[@TALESCOFFEE]

First of all. I love essays. Thank you for accurately describing everything. Now let’s go into the brew. I’m very thankful you’re giving the method a try. If you’re finding the pasty texture you could try our lower agitation brew method. If it still persists I would suggest going up the grind size ever so slightly. The dry and woody aftertaste is from the over extraction which is depicted by the pasty texture of the grinds after the brew. I’d have to see, the sides can be pasty but that could be a consistency issue, let’s figure it out from the pour first. The time seems to be pretty good though, so try increasing the grind size just a touch? If it’s like super pasty your grinds could be a bit too coarse (weird how this works but it could be micro fines) let me know how else I can explain things better! Better yet tag me on Instagram and show me the grinds afterwards it’s a lot easier to trouble shoot that way! P.S - essay for essay 🙌🏼

[@tjt6966]

you ever figure out a good grind size with the k-max? On my k-max, I tried 6 first, was ok, but my technique needs work.... I had a rim of grinds at the top, but the coffee tasted great. I think I can contribute this to technique and not doing a "cleaning pour" around the edge at the end. Second try, I used 5, and noticed it had a thick layer of pasty grinds from top to bottom... it was a disaster and the coffee was bad. I think this is too fine of a grind... going to hang out around 6 and practice... Thanks Vincent for this method

[@thanhnamnguyen5280]

@@tjt6966 i just stick with 5.5, adjusting my pour depending on the coffee and sometimes i can change the filter (Cafec Abaca or Light roast)

[@tjt6966]

@@thanhnamnguyen5280 thanks... maybe the coffee I am using is just too fresh off roast. I never get the crust breaking no matter what grind size I try... I so want this method to work...

[@LilyWillow22]

I really love a hot cup of coffee & add a splash of cream. What temp would be best to brew?

[@a.knutehope8210]

I've been using your single pour technique for my daily brews for about six months now, and while I still experiment with other brew techniques this one has become my default go-to, so many thanks for developing a process that delivers consistently delicious results. my question: I use a stainless steel dripper that doesn't require filter paper, and while your technique works great I'm curious if you'd suggest any modifications for this approach (or any thoughts you have on paperless pourovers generally).

[@TALESCOFFEE]

First off, thank you for these kind words. I’m super glad to hear the method is working out well for you. As for paperless filters I am not too familiar with them, I have used metal filters for pourovers. If anything you can try grinding finer then a paper filter which is weird to hear but the finer you go the less sediments you should see in the bottom of the dripper! It’s counter intuitive but i find this works really well!

[@johndoyle5983]

I’ll be sure to give this a go. Thanks man.

[@TALESCOFFEE]

No problems! Hope you enjoy it!

[@baltpit2439]

Is there a video up yet on how to do the flat bottom technique? I’ve been wanting to know what changes in the method! Great video!!

[@deo.strengthspan.project]

Hello there! Your ideas and approach is so different from others I’ve seen that I have to give it a go! I recently returned to using my Cafec Flower (very similar brewer to the Hario V60) after a while of using the Clever Dripper and I came across your videos looking around for recipes. I like how fast and practical this method looks, some methods I’ve seen are quite fussy and very involved with timing and technique (i.e. Cafec’s osmotic flow method looks so tedious that it would grate against my patience) So, thank you for sharing your ideas. Wish me luck!

[@TALESCOFFEE]

Good luck with everything! I love the Cafec Flower btw. Let us know how you like the method on the flower!

[@Marc-wv1pr]

This has changed my coffee life. Thanks. You mention a different technique for medium/dark roasts. Did you do a follow up video for that technique?

[@TALESCOFFEE]

aww Thank youuuu! Hmmm, I haven't really followed up. I would just pour a little slower to get more drippy affect in the beginning and moving in and out a few more times. Maybe shorts inc? :D

[@GVernon]

You had me at the perfectly round dome bed at the end. Oh, and the creamy looking full cone too

[@TALESCOFFEE]

Omg YES ITS THE FINISH THAT COUNTS HAHAHA. It’s just satisfying thankssss 🥺

[@Marc-wv1pr]

Vincent, your videos are really helpful! I've always used darker roasts. I've never seen grinds so light in color! Assuming the coffee you're using in this video is your Single Pour Sig Blend?

[@TALESCOFFEE]

Yups the kne in the video is!! Ohhhh!! We are doing a video with darker roasts this week so stay tuned for that! We do roast light and medium coffees. More medium then light tbh hhhh

[@joshualemaster9328]

This is amazing. I have been doing this so wrong.

[@TALESCOFFEE]

Hope you get great results with this!!

[@HansMez]

Just leveled up my pourover game! Getting cleaner and sweeter cups. Finally getting that famous blueberry aroma and flavor I was trying get from my Ethiopian

[@TALESCOFFEE]

WOOOO I’m so glad to hear that!!

[@jonasnilsson8533]

Haha- I was also struggling to get the tastenotes from my Ethiopian and finally found them! 😄

[@RATULNATH-ds2ci]

The best ever video for pour over brewing I have ever seen. It explains everything well justified. I have got best result with single pour over using Vario 60. Getting expected flavour with sweet taste of Arebica coffee. But despite of so many efforts I could not get beautiful dome shape of coffee bed after brewing completion even though taste remains best always, to my surprise. I am very much thankful for this wonderful video sharing.

[@telurkucing5006]

I love this method compare to others because it remind me using my aeropress and my old three hole daiso dripper which I only dial brew time, grind size and temperature. Other pour method give a lot more variable like how fast you pour, time between brew, how much water you divide between pour that make it hard to concentrate especially when try to make one while you sleepy.

[@TALESCOFFEE]

So sorry for getting back to you 7 months late, been cheking through comments recently and I realized I missed a lot during my 6 month break! >.< I think other pour methods are too recipe like .. and it's just hard ot make things work because your beans and my beans are different so going with one fixed recipe is just hard to get consistently good results. The single pour makes it easier because it's just one pour and all I have to do is try to explain the different parts of the pour. As you gain an understanding of each part of the pour then you can figure out your own recipe as you are pouring for your coffee in front of you!

[@niccoloaurelius1587]

In the past couple of months I’ve been trying numerous different pour over methods, trying to find one that brings a balanced yet complex cup, where flavor notes could be distinguished. Many very popular recipes came out with distinct flavor (although almost always more sour than I’d like, despite following their instructions for extracting well) but much less body, and my wife thought all of this pour over business had weaker coffee than her basic coffee maker could produce. This single pour method was the ticket, made one yesterday and then again this morning. Perfect strong cups, and also very enjoyable method to use. Thanks for creating and sharing this recipe!

[@niccoloaurelius1587]

Oh also, very interesting how hot the cup comes out compared to other methods, and also how easy it is to overextract a bit too much and get some bitter flavors. I’m finding I need to lower temp quite a bit.

[@TALESCOFFEE]

It’s surprising how strong the coffee gets right! Ahaha. Yeah it has quite a high extraction. It’s cause we maximize the surface area of the coffee by lifting it all up! Thanks for the comments 🙏🏼☕️

[@PetePanaia]

Interesting video. Thank you for sharing your passion! Just curious? What is the proper amount of coffee before grind AND after grind?

[@TALESCOFFEE]

So generally we lose 10% in the grinder to micro fines, things we don’t find tasty. 22in 20 out generally

[@killer7am]

I just started trying this method and I have to say I am loving it. I am finding my coffee has a deeper and richer flavour compared to any other method I have used in the past. Thank you for posting this video.

[@TALESCOFFEE]

Oh you’re very welcome! Thanks for trying actually, glad you are enjoying the method 😬

[@YoItsM0]

Really love what you say about grind size near the end, and this is funnily enough what I was thinking about a lot this week in my cafe when I realised the grind was too fine (espresso) causing lots of shots to start channeling and underextract due to puck being very fussy at this grind setting, even with precision distribution and tamping. Increasing to 20G in and 50G out actually hit a sweet spot with grind size, and was able to get much more evenly extracted pucks, not to mention a larger window for error because of slower/longer extraction times. It's quite annoying how dose is still talked about in espresso as if it's a fixed brewing variable when in reality it just determines the grind size which may or may not be best for a given setup. Matching the brew water temperature and pressure to best suit the most practical/uniform grind setting for a given burr-set is key, and I think this seems to be what you are saying! About to try my first brew with this v60 technique, cant wait to get it dialled in!

[@TALESCOFFEE]

Thank you for this!! Yessss the extra fines really jsut cause a less even extraction (imo) with espresso I think it’s better to actually let the water “bloom” a little in the puck. It’s so weird how I suggest a “bloom” for espresso. But generally I think the water given some time in the puck will distribute the pressure between each grind better. I find the longer I let it distribute the more even the extraction. Hope your brew comes out well!

[@miin108]

Hi. Love your video and great explanation. Easy to follow and replicate. Will try this out. I understood your method since it's a single pour and stirring helps as an agitation to compensate no bloom and single pour method to extract more of the coffee. May I also know whether can this method work for flat bottom brewer? Thanks!

[@TALESCOFFEE]

Yups it works for flat bottoms! Though stirring isn’t as easy I still stir in the waves though 😬

[@twoxtone_]

I just made my best pour over following this video thank you so much for sharing. never been shown the stir method. just ordered me a metal chopstick set. question for you, I am using a dark roast decaf, I'm currently weighing out 20 grams and adding ~320gram of water at 185 degrees F. can you give me some feedback on this.

[@obiwun32]

Hi Vince, what short of strength tds would you expect from this 20g 300g recipe? I just measured 1.33% strength on my refractometer which seems quite strong yet it didn’t taste over extracted. Also, I didn’t get that nice foaming initial stage you had where the dark ground came up. It was a bit limp. Maybe I knocked the grounds down too much after I stirred the loose grounds. It’s like the water didn’t penetrate in the first part of the pour.

[@TALESCOFFEE]

Hey! So if you’re saying it didn’t penetrate it could be because you tapped the dripper a bit too hard which results in it being too tight. Another reason is you could be using lighter coffees. I tend to work with coffees closer to medium since that’s the “expected” roast level where I’m around. As for strength of coffee. I generally think my brews are pretty strong, on the EY side I get around 22-/24% strengths

[@calebbarnette7681]

Great video - do you think the Fellow Ode can go fine enough for this technique with the stock burrs on a V6p? If so - what setting would you recommend? Struggling to find the best technique for my v60 with that grinder.

[@TALESCOFFEE]

Hey! I’ve heard the ode could be a bit more coarse I will work on a coarser technique. I did do a quick shorts on this and that’s the pouring technique for coarser grinds. Do check that out!!

[@cammo1397]

Keen to try.

[@brianlucht]

Great video! Admittedly I haven’t been able to get a great cup with the single pour method yet, but conceptually this makes a lot of sense and I think I just need to dial in the grind and pouring speed. In general, I’ve found better results with less pours and already was using a two pour method (bloom+1), so excited to try this out more. One thing you mentioned stuck in my head and I have to ask… you said you used the same grind size for espresso?! I am definitely not an espresso expert but it sounds pretty wild to use the same grind size for coffee and espresso. Is that really the case? If so, what sort of recipe do you use when brewing espresso to avoid a sour taste from underextraction?

[@TALESCOFFEE]

Thank youuu! So this is where Jacky always gets mad at me. For the espresso part I failed to let people know I use the Breville Infuser and they have a higher pressure portafilter. But yes I do actually use the same grind sizes for pourover and that particular machine. Though beccause I recently got the decent espresso and they don't have a high pressure portafilter this doesn't remain true. I am interested to trying something like having a screen put in like for the flair handespresso to get a stronger coffee. As for the technique itself, if you're having troubles please let me know. You can tag us in instagram posts or stories or even send me a DM of the finished grinds. I can help you troubleshoot there ^^

[@clippedwings2121]

Been using the Tetsu Kasuya 4:6 method previously but recently came across your single pour method. I'm not acute enough to tell which objectively tastes 'better' but both methods produce a very tasty cup, and I feel your single pour method bringing out a bit more clarity and brightness to the cup. But for me, the main reason I love your method is its simplicity and shorter brew times. Thanks for sharing this!

[@TALESCOFFEE]

Awww thank you so much for this comment, you don't know how much it means ahaha. I'm glad the method's working out for you. If you ever run into issues you can DM me a picture on IG for help on refining it :D

[@battlefox8460]

Quick question, I don't have a scale but I wanted to ask how much coffee grind do you add for just one cup of coffee ☕, like one or two tablespoons? I drink at most 2 cups of coffee, I don't have a coffee pot so I always make one cup at a time with one of those plastic pour over and a #4 cone filter it comes with. Awesome video by the way and thank you

[@yc.chen44]

目前學過最簡單、最有效的沖煮方法，使用筷子攪拌創造的水流漩渦讓咖啡粉在2分鐘內就可以有這麼高的萃取率且沒有不好的味道，太神奇了！ 目前還在熟悉筷子攪拌（漩渦總是不夠快）和不同豆子和磨豆機搭配的最適合的刻細度⋯還有很多問號⋯⋯ 謝謝Vincent分享含金量如此高的咖啡沖煮教學影片。

[@TALESCOFFEE]

hehehehehehe ♥️♥️♥️ thank youuu

[@kaetlinandrews4313]

This video was so interesting! Thank you for your knowledge. Would you be willing to talk about/show pourovers for a reusable metal filter?

[@TALESCOFFEE]

Hey Kaetlin! Absolutely, it would be similar for metal filters but I think it's best to pour even slower for metal filters. Also I find more success with finer grinds actually so grind finer with metal filter. People say if you grind too fine the grounds will fall out .. but if you put espresso grinds in it stays in the filter .. so no. With finer grinds you will actually have a little less grit and a slower flow rate which is great for a filter that strais really quickly ^^ LMK how this tip works for you!

[@kaetlinandrews4313]

​@@TALESCOFFEE Thank you so much 🥺

[@Duffy_sashimistool]

Yay! Thanks Vincent

[@TALESCOFFEE]

You’re super welcome Duffy! Thanks for your continual support! 🙏🏼

[@pirhala]

Thanks man, I appreciated the info. I’m still learning how to perfect my morning cup and this helped out a lot. I didn’t realize that my water was wayyyy too hot. No wonder why it always tasted burnt and acidic. I think I’m on the right track now though. Dialing in my 1zpresso q2 is hard to get right for me… (medium roast) I’m lost as to how many clicks it takes to get to the center of this tootsie pop. ❤❤❤

[@TALESCOFFEE]

Yes! I think the water temp makes a huge difference, I tried everything I think the lowest I ever went was like 73 but it came out quite boring at the end ahaha.

[@tippykaffu4047]

I tend to grind much coarser on medium roast. Do you do that as well? They start to have dominant "coffee note" at some point or I think of this as loss of clarity. Medium roast doesn't have as much flavor to extract compared to light roast.

[@Flushmaster0312]

Coffee is a space of meditation, a moment of stillness amidst the flow of life. In the preparation of coffee, there is neither right nor wrong, only the quiet exploration of flavor and essence. Each brewing method offers a window into the unique character of the bean, an opportunity to discover something new. Let go of judgments and expectations; allow the coffee to speak for itself. In the simplicity of this act, we may find a deep connection to the present moment and an opening to understand ourselves more fully.

[@trancethan]

I did this method today and I’ll be honest, I never felt I could taste little differences with different extraction methods. But when I used your method today at work I let out a pretty loud “whoa!!!” I couldn’t believe it looked exactly like you showed when it drained and it tasted different. I can’t explain in what way but it was better. Thanks for the training

[@TALESCOFFEE]

Heeeheheee, it’s surprising right!! 。 I’m glad it worked out well for youuuu!!! 🙌🏼 hope you keep sharing some banger ideas out to everyone heeheheee

[@LilyWillow22]

What grind setting on the Comandante MK 4 would you recommend?

[@Marian1st.]

Just started with Hario V60 (size 2). What’s the optimum amount of coffee to use with it? I do 30 to 34grams. Can I use more? Say I want to brew 500ml or 600 ml of coffee. Could I use a ratio of 1 to 11? 45 grams and 54 grams of coffee at once?

[@59fiftycap]

great video tales! i just tried it out right now and it was delicious! ☕️♥️🤩 touching on never changing your grind size? does that really work? can you please make a comparison video where you make a french press with medium fine vs coarse, and a turkish coffee with medium fine vs extra fine. thanks 🙏😊

[@TALESCOFFEE]

Thank youuu! 。 At least I personally don’t think there’s a need to change grind sizes. I always keep the grinds consistent regardless of beans. I change maybe sometimes based on size of the coffee but within the 16-20g range it’s the same.

[@AnthonyMerryman]

When making a Chemex full of coffee and not a single cup how does your brew method change? Do you continue to use the same grounds for a larger carafe or do you prep a new filter of fresh ground and begin again?

[@bradandersen22]

Great video! I'm having trouble getting the grinds to look like yours at the end of the pour. The bottom is flat or there are a lot of grinds left on the sides. Any advice?

[@TALESCOFFEE]

Hey!! Thanks!! Hmm could you send me a picture through Instagram DM's. If it's coming out flat or a lot on the sides then your grind size might be a bit coarse or you're pouring a bit fast. If there's grinds on the side then you are under agitating the coffee. Make sure to use more movement during the pour to get more of the grounds down. But please do send me a picture on instagram of the finished brew. I want to see what the bed looks like if possible! Thanks!

[@3mc33Rizox]

Would love to see your take of this technique in a Kalita Wave. You mention is basically the same with some tweaks added to it!

[@TALESCOFFEE]

Will do! We will finish up with the different more advanced series of the master class topics first!

[@princekalibas9691]

Did Vince ever post the single pour technique tip for flat bottoms?

[@3mc33Rizox]

@@princekalibas9691 not that Im aware!

[@TALESCOFFEE]

@@princekalibas9691 Oof, let me get a shorts on this, I'll need to follow up on this part. Thank you for the reminder, too many things I want to talk about recently >.

[@jordanjones6119]

Hey this isn't too bad! Definitely a bit underextracted for my first attempt... still trying to dial in medium/fine on my Ode+SSP setup. So I got a drain of around 1:18 (thank God for Hario Switch, where I can stop the flow lol). Still... really easy steps to replicate. I love that it feels a bit like a Siphon brew with the dome. Even with the clear underextraction I was getting some fruit notes. Looking forward to pushing finer!

[@TALESCOFFEE]

OMG I JUST SAW THIS MESSAGE >.< you probably caught me when I was on my hiatus. I'm sorry for the 7 month delya. I think a 1:18 is going to be a little diluted. If you aren't getting a high enough extraction, aside from a finer grind you can use more movement when you pour!

[@hoangthuctrang98]

Vinceeee i fell in love with this method. It's super approachable! Two questions tho: 1) I saw that my coffee bed at the end was kinda muddy and not as "bubbly" as yours (i use a Light Medium roast and it was roasted about a month ago). Should i grind courser? 2) can you describe the flavor profile that you're trying to get at the end? Tasting is subjectivr so it would really help! Thanks ❤❤❤❤❤

[@TALESCOFFEE]

Ohhhhh I’m glad you like the method! Hmmm if it’s too muddy it’s probably got a little too much agitation, try reducing either the stir time or pour more in the middle without moving around the edges as much. If it’s still too muddy you can grind coarser. Also easier to send me a picture on ig!! . Flabour profile hmmm .. I just want a round and sweet texture. Generally this method has a decently high extraction but quick it brings mostly out the sweeter tastes. So it coats the tongue with a “round” feeling hard to explain 😅

[@SaSaMal]

Thank you man, this is very informative, i have one question, how many clicks on Comandante to get the grind size you are recommending for the 20g to 300m?

[@TALESCOFFEE]

I generally look for medium fine, from what I heard it's around 16-18 clicks though

[@icktri7783]

Hi guys! Great video. I'm slowly getting better at my single pours. I still find it difficult to correct when something goes wrong. I think my problem is relating un pleasant flavors with corrections. For example, a woody or dry aftertaste, is that under extractad or over extracted?

[@TALESCOFFEE]

Dryness for me comes later in the brew so it seems like a longer extraction what’s your brew time on it? Are the grinds really sludgey at the end?

[@icktri7783]

@@TALESCOFFEE for the 16:240 I get around 1:45 final time, that's normally good. But when I go to a 20:300 the final time is around 2:30...

[@mprz8188]

@@icktri7783 2:30 TBT? Absolutely sure you're over extracting your grounds. Try grinding coarser till you get 1:45-2:00 for a 300ml brew and you'll be fine. Dry aftertaste is a clear symptom of over extraction. Woody notes come from the grounds fibers (over extraction) My advice is to ALWAYS use the lowest temperature possible that gives you a proper extraction. Temperature doesn't determine what's being extracted from the grounds but WHEN. So even an slightly longish brew will still taste great if temperature is just right.

[@Marc-wv1pr]

Great video! I bought a V60 to try something different than my Kalita. My main question is, does any of the process change for a dark roast? Water was 195 degrees, I stirred grounds before and after the pour as you did, the drain took about as long, but, two things happened differently: 1) there was no crema at the top-- it was all grinds on the paper; 2) it tasted more bitter than my previous brews with Kalita. I appreciate any feedback!!

[@TALESCOFFEE]

The process does change for darker roasts! Have you checked out the follow up videos to this one? There’s two specifically on pouring technique Ans pouring height. You can use those ideas in to help adjust for darker roasts! 😬

[@Ehsender]

Excellent video, excellent method! How does the timing of the pour and drawdown time change, if at all, when brewing more (30/500)? Thanks again!

[@TALESCOFFEE]

For larger brews you can check out the bypass method for larger brews. The timing if you were to follow the original method would be longer, you would ideally start as low as possible and gentle as possible to prevent the beans from extracting and then sinking to the bottom/clogging. You can speed up but never slow down and pour in a way that only moves it in a swirly direction .. this can be a bit hard over text, maybe keep an eye out I can do a short on this for you! In the mean time check out the bypass video!

[@Ehsender]

@@TALESCOFFEE This is super helpful, thank you so much! I will try the bypass method!

[@TALESCOFFEE]

@@Ehsender Let us know how it works out for you!

[@introjeff]

I have been using a metal filter, is there any new calculus that I have to do get a good extraction? Thank you, this was a very informative video and I've already made some adjustments to my techniques/parameters.

[@TALESCOFFEE]

Hope your current adjustments are already better! For filter hmm .. I would probably still grind fine actually but I'd pour really slow and low if you can. I notice that a stronger pour pushes out more microfines where as a gentler pour doesn't. Also because you're using a metal filter you can start high and slow to elongate the first drp and don't go to the edges as much. Also when you stir stir more gently to prevent pushing out the microfines.

[@introjeff]

I made the adjustments which will come into effect for tomorrow morning's brew, so I'm excited to taste the difference. I'll let you know! Ty again :)

[@Cali62825]

Wow! I actually learned something interesting today! This water temperature issue is mind blowing to me! I thought it was always 193-212 or just off the boil! Thanks!

[@TALESCOFFEE]

Yesss! If you can have a super controlled flow rate or pouring closer you can use higher water temp. It’s all about controlling gasses! 🙌🏼

[@tiodeniz]

Bro, I had a clogging issue everytime I tried to do v60 cuz my grinder is J-Max and calibrated for espresso thus leading many micro particles in the grinds. I've tried with the same dialing with your method and it dripped super quick with so much more taste than ever before. I always knew I was grinding way coarser than I should but it was the only way I could get something drinkable. Tomorrow I'll grind way finer as how a filter grind should be and try it again... thanks.

[@TheGroundedCoffee]

So I just tried to do this recipe and I had such a good, sweetness forwards cup. I was a bit hesitant to start my stir so I have a ring of boulders sticking to the walls at the upper wall of the V60 that didn't get fully extracted. But this technique is simple enough to eliminate that problem in my next pour. Also my water was probably just a bit too hot because I got a bit of astringency, just a very tiny bit though, so still very pleasant to drink. One thing I've searched for but can't seem to find is what ratio to use. I stuck with 1:16,6 and got a good result with this light roast Ethiopian. Hope that you find the time to give some input to this.

[@fiendishshape]

I thought 20+ mins was going to be too rambly and long but you really explained every step of a pour over extremely well, goddamn! The bed setting & filter folding info in particular really helped me. Question for you regarding stirring: I've been trying your 1 pour method but I've been finding my coffee often tastes over-extracted despite having a 1:45-2:00 brew time. However, I usually just swirl my slurry after finishing the pour instead of stirring. Do you think that stirring the way that you do is somehow a "gentler" agitation method as opposed to the swirl? Curious what you think. Thanks for all the info as usual!

[@TALESCOFFEE]

Yeah the bed set and filter fold is actually 50% of the brew itself 😂 I’ll do an in-depth one on bed set soon! As for the over extraction you may like it a little lighter so you could go up a bit on the grind size. I think stirring is a little better then swirling though it shouldn’t have a huge difference if it’s done at the end. It depends if you’re brewing a lighter or medium roasts. If you’re brewing with a single pour normally it’s just a little hotter so it has a bit more darker notes in the beginning but it dissipates quite quickly! (At least this is what I’ve noticed) but if you still have a dark flavour try going down a temp or two and it should be 👌🏼👌🏼👌🏼

[@fiendishshape]

@@TALESCOFFEE I'll try going for 88c water next time. Thank you again for all of the super useful info 🙌

[@TALESCOFFEE]

Yeah you’re very welcome! Do let us know how it works out for you, and maybe my more in-depth videos coming will give you even more insight on coffee in general! 😬

[@Hexensohn]

Every new recipe/method of coffee making I try has me more and more convinced that most of it is hocus-pocus.

[@user-um5qy6hh3t]

I like the 'colder water' tip but do you have to then reheat the coffee once it's ready as I don't like a cold cup of coffee?

[@EusebiusAT]

Ok, so this is super interesting. I'm not sure I'm fully onboard with anything here yet. I usually use pretty drawn out blooms and long brew times in my klaita wave, but I tried this in my V60. My execution was not perfect, my brew time was 1:13 with a dose of 16g coffee to 250g water. I did not have as distinct of a dome as in the video and I think my grind might've been too coarse, even though It was definitely on the finer size of what I would consider using for my v60 brews. That being said, the results were not terrible. The mouthfeel was great, I got a very juicy and pleasant acidity and a surprising amount of sweetness, though not as much as I would usually get from my kalita pours, and no bitterness or dryness to speak of. That being said, I feel like I only got merely half the aromas and complexities that I would usually get out of the Bolivian batian natural tha I'm currently brewing. I think I'm gonna try again with a finer grind and see what that gets me.

[@JSFrederic]

Vincent, what if I want to brew more than what the dripper can hold, say 300g or more on a hario 01 dripper? Do I do use a continuous pour until it reaches the desired weight then stir what's left in the dripper?

[@TALESCOFFEE]

Oof this is a bit tricky because if you are maxing out you’ll probably need a bigger dripper. Like the 01 is a bit hard to brew 300ml on. You’ll just have to pour extremely slow so you can pour at a rate where your pour speed matches the drain rate~

[@cafedeinsundmeins]

Very glad I found your channel my man. Extremely interesting and helpful. Thank you so much for the education. We are running a coffee shop and about to take the "next step" with offering hand brews. For weeks now I am trying to perfect the 4:6 Method from Tetsu Kasuya but I just can get it work. Always having a lot of bitterness at the end. The James Hoffman Method I just tried once. Your videos are going so much more in depth and you have a talent explaining things very good. At least the way I (need) like to hear it 😄 Did I miss the ratio here? How much coffee did you use? Is it 1:15?

[@TALESCOFFEE]

Awww thank you so much for this comment. Hope your coffee shop goes well! If you ever need beans you can message us as well ✌🏼 . As for the ratio yes it’s a 1:15! Generally speaking but it depends how you like it. I personally use 20g beans to 270 water!

[@denizyalcin226]

@@TALESCOFFEE I already visited your store and the storytelling is just great. „Tales“ coffee gets much more meaning with stories like about the lonely chair 🪑 Unfortunately that coffee was sold out. We do have our own branded coffee. A small roasters two streets across roasts it for us. We have figured a 70/30 (Peru, monsooned Malabar/ Guatemala) blend after long sessions of cupping. It’s our people pleaser. We have a single origin from Ethiopia with our branding as well but want to offer a wider range of specialty coffee in the future. Would love to hear some suggestions 🤗

[@deafno]

I got biggest V60 brewer (03) to try to brew 500 ml batches with this method and the result is pretty nice!

[@TALESCOFFEE]

WOOOO, have you checked out our big batch brew video? that one might help you improve your bigger batch results! kzbin.info/www/bejne/qKWtZJenbq-Vaa8

[@arom8438]

Lol. I’ve been using my chopsticks for months works great 😂

[@NovellaWealth]

Awesome video! Thanks for sharing your knowledge! Upping our pour-over game over here at the office 👍 #newskillunlocked

[@TALESCOFFEE]

Awww thank you!! Glad you love the info ~ 🙌🏼

[@qstyler]

Hi and thank you for that technique. I definitely gonna have to give it a go. One question: I couldn't find a flat-bottom variant on your channel. Did you film it yet?

[@TALESCOFFEE]

Hello! You're welcome! Yes I diddd lemme link you! kzbin.info/www/bejne/bJfXooh3jJV3h5Y&ab_channel=TALESCOFFEE

[@qstyler]

@@TALESCOFFEE oh thanks! I was looking for “single pour” in a title 😅

[@markushassel2737]

I love this technique, I use it everyday. Still having trouble getting the perfect grind size, my grinds aren’t as thick and floaty when water is applied. And if I go coarser it runs through too quickly and tastes too sour:(

[@TALESCOFFEE]

Aww thank you! Show me a video through IG dm's if you can let's trouble shoot it together! I don't know what you mean when you say thick and floaty, you mean the crema? The crema can be thinner if your coffees are a little bit lighter. Actually this coffee was quite light but it's like 28 hours off roast and sealed pretty well so .. probably didn't have a chance to degas at all to normal brewing levels.