Matt Perger talks about brewing in WOC 2015

[@eXCeSSx]

recipe was: 22g coffee 44-50g bloom within 10 seconds with vigorous stir 350g water, with a tap and shake to settle the bed, and pouring down the paper when finishing adding water

[@fredhem]

To add to your recipe he also bloomed for a total of 30seconds

[@eXCeSSx]

Thanks!

[@michaelroberts8051]

+Andrew F 350g total or 350g after 44g bloom?

[@itaintrite]

+Michael Roberts always total. Always.

[@fr201]

That moment during a live demonstration when you find out Hario changed their filters without telling anyone.

[@wendbnew]

It's a fake imitation hario filter. Hario didn't change. There is a company making thicker filters with little tabs on the top and they're calling them hario filters. I bought them on Amazon because they were so cheap and they just aren't real harios. The paper is really thick and it makes your draw down super long and gives you extremely over extracted coffee so be warned!

[@fr201]

+mrgibson0826 That's actually not true. The people over at amazon reviews are claiming fakes, but Prima Coffee has confirmed that Hario added another paper manufacturer to keep up with global production. These new filters coming from this new manufacturer are thicker than the originals. It's poor communication about this change and that falls squarely on Hario for not letting anyone know.

[@wendbnew]

+Rita Sprinkle that's interesting. Do they still produce the original?

[@daemonelectricity]

+Rita Sprinkle And that the guy doing the demo uses absolutely no logic in his "I don't care if it's boiling, it won't burn because it's roasted" argument. Everyone one but this guy knows unequivocally that extraction temperture has a direct affect on flavor. If it didn't, it wouldn't matter what temperature you extracted at. I guess the idea that certain chemicals are released on a gradual scale in a granulated mash of particulate is directly the same as cooking whole beans for a completely different reason than to achieve extraction.

[@kebomengeluh5385]

+Daemon Electricity hahaha the guy doing the demo was World Champion WBC...

[@dejapex1]

I was looking to buy a different drip coffee maker - I currently use a 14 cup Cuisinart. I viewed this video and started using Matt Perger's technique of pouring over and stirring the grounds. The change is dramatic - especially on the first cup. I always " rob the cradle" on the first cup. By that I mean I interrupt the brewing cycle and take that especially strong first cup. I just wanted to thank you and Matt for airing this video. My old Cuisinart never put out such an excellent product with very little additional effort. Tack care Don

[@lulzmoney99]

I don't think people are worried about boiling water "burning" the coffee.. They are worried about the hotter water extracting a greater proportion of bitter compounds.

[@TheBswan]

If overextraction is the problem you can easily compensate with a coarser grind. The idea is that using boiling water makes water temp an easier variable to isolate. Other variables are less tricky to isolate (grind setting, brew ratio, etc), so those are the ones to adjust when dialing in coffee. That said, one can certainly make amazing coffee with much cooler water; just look at winning aeropress recipes for proof. Perger is just looking to increase consistency and repeatability, two elements of commercial coffee brewing that are incredibly important.

[@NapoleonRinconHomeBarista]

Awesome Video! I just learned a lot from this video. Thank you much for posting.

[@nicolasfortin4216]

anyone can comment on how was it? Taste? thx

[@abatti95]

What about the results? Did you taste it?

[@stefanosvarelas9183]

and how much was his exact time of the total process?

[@alvincao9175]

Hi,man. Could you tell me which grinder is that? EK43? But its not the normal one.Thank you .

[@stefanosvarelas9183]

did he prewarm cups and rinse filter? and why he adds more water on the end? was it so fresh roasted for the gasses or for other reasons? we have to know exact all these other ways sure you don't produce on home this quality(of course he is a champion n geek on coffee we are not)ha ha!

[@jacoboblanco1555]

+stefanos varelas He added more water at the end because the filter paper he was using was letting less water through than he expected. Because the coffee was in the water longer he was worried the coffee was gonna be a little over extracted.

[@kebomengeluh5385]

+stefanos varelas yup...technically it was pass brew , to dilute because the slow flow rate will be extract more coffee

[@scottkeegan8871]

Hario started using another distributor for international sales because of demand, and the new manufacturer uses thicker paper that binds up.

[@mathof1]

Does anyone know if he would recommend the same technique with a Chemex?.

[@0612tim]

Maybe we can try it ourselves and see if we can taste the difference, I will let you know once I have tried it

[@chrisdaniels160]

@@0612tim Legend says you are still pouring over that cup!

[@turtle2479]

What grind size does he use?

[@annasssokol]

I keep trying his methods with using high temp and lots of aggitation and end up with super overextracted bitter coffee everytime. advices?

[@aficionado7178]

did you try increasing grind size.

[@NeonLuminous]

Increase grind size, decrease temps

[@sriwahyanibudianingsih1534]

Maybe just do what he did. By pass more water to the liquor

[@andrespaniagua1980]

mmmm I am nor convinced about his method. I am going to try it though. Boiling water does not affect extraction? that aggressive agitation does not cause over-extraction? mmm let´s see. Besides, he did not even rinse the filter. What about papery flavors? So, I do not know anything about coffee then.

[@theenky]

boiling water affects extraction, it just doesn't burn the coffee like what people might be afraid of. if you worry the boiling water might over extract your brew, compensate it with grind coarser. also, the agitation is just to make sure the bloom is even, it doesn't have to be aggressive tho. i personally swirl the brewer to even out the slurry when blooming, i just avoid cleaning any spoons lol

[@Abdullah-cj2mh]

No matter how quick you take boiling water off of the stove and into the coffee, it will never actually touch the coffee at 100°c. It would be something like 98°c at most.

[@thisismuffinmuffin]

I don't understand how large size particles can reduce coffee quality? Their surface still provide the same extraction as small one.

[@BusterDarcy]

one large particle has only its outside area available as surface area. that same large particle broken up into smaller pieces now exposes surface areas from parts of the larger particle that were inside the particle and previously unexposed.

[@thisismuffinmuffin]

@@BusterDarcy I understood how large particles waste your coffee but did't understand how they reduce your coffee quality. But now I think the reason is that when you have large particles, they create channels. Still,thanks!!

[@LSZ1318]

$2800 grinder with a $35 P.A. system. NICE! LOL.

[@stefanosvarelas9183]

did he used 100c water tamp or i unerstdood wrong??

[@adityaikhsanprasiddha1169]

+stefanos varelas he did, but by the time the water mixes with the grounds it's not 100 anymore so that's ok.

[@simpleli96]

+Aditya Ikhsan Prasiddha I think he was wondering more whether he meant Celsius or Fahrenheit.

[@adityaikhsanprasiddha1169]

David Li i dont think so because the answer would be too obvious

[@simpleli96]

Aditya Ikhsan Prasiddha well I think its more obvious to just go rewind the video to re-listen to what he said.

[@melisajoun1706]

yes he did, team boiling water

[@autoexec5367]

6:50

[@arturogarcia618]

About water boiling, is not correct at all. Because the water boils at lower temperature at higher altitude.

[@keepalbanyboring]

+Arturo García Right, but it will be consistent at that altitude, which is what matters most.

[@pasta_heals]

+Arturo García The difference between brewing at 212F and 210F will be minimal, though. Water boils at 210F where I live, and I brew at boiling, and it works just fine. The key is consistency. Boiling *at your altitude* is always boiling *at your altitude*.

[@nestorenciso3823]

Did he just say 100 degrees or did he meant to say 200 degrees?

[@jimschwartz528]

+Nestor Enciso He's using Celsius.

[@johnmalin4933]

Hahahahhaha

[@rodportes13]

Very weird, everything. Not trusting it, he is going against everything ive ever known about pour overs....gonna stick to my 93ºC water and not pouring water on the sides.

[@callumtaggart9392]

Live a little. As he mentioned by using a rolling boil the actual temp of coffee in the bed is right on 93deg.

[@BusterDarcy]

Agreed with Callum, what do you have to lose by trying? Whatever method you're using now was probably against the grain of some previous method until tried, tested and agreed on. And then a new method comes along...

[@Abdullah-cj2mh]

In my experience using water right off the boil is great with light roasts. Just compensate the grind size to be larger and it’s perfect. However I do disagree with some of his other tips but that’s the point of the pour over. There’s endless methods with the amount of control you get in the brewing process.

[@SoapsAreStupid]

Flatbed? is this not a v60?

[@itaintrite]

+Lawrence Cheung no, he was talking about the bed of coffee. Matt wants a flat and even bed of coffee at the bottom of the cone and not stuck to the side.

[@SoapsAreStupid]

ah i see, i thought he was talking about the vessel itself