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would be fun to hear what you see the key differences between the former and current versions - a fan of the former version - using it reliably for - ever - this one has wet and two pours rather than one. Pour is still constant height. It seems it's gone from 360 to 340 as well? is that coffee type specific? or your generic ratio now? THANK YOU

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As a home roaster This content will help me when deciding what coffees to try. I would like more videos about roasting Specially processed beans, should I encounter them. Thanks

skip to 16:30

In the video are you using a 1cup V60 or 2cup?

Is this real life?

Subscriptions > home

I don't understand, how does that help increase extraction on my lungo sprovers?

Laughable.

Fascinating art piece.

I'm not supposed to be watching this

Scott Rao's Zoom meeting

I don’t have any idea about what’s going on

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

What grind setting would recommend for a fellow ode with gen 1 burrs?

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.

4 years later and I still use your method Scott ❤. Hario went and changed their filter this year - the ones that worked beautifully for years. Toward the end of pour the grinds pack down too tight which adds a minute or more and the coffee taste is bitter and grinds are dry. I needed to watch this video again to see how to adjust the grind. Ty Scott! ❤

did you use the rao perger water profile?

Has anyone tried to grind the coffee in the grinder with boiling water? 🤔

This video is tagged "old" but the info is great and relevant. Slick looking video as well.

Is filter brand have effect to brewing time? I use cheap filter, no matter go fines my coffee grinder, it's only last for 2 minutes.

Can you scale down this recipe?

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.

I got the cleanest cup with this method, and by far my favourite👍 Thank you

Anyone recommend a starting point for grind setting on my Timemore C2?

Hello great dudes of coffee!

Técnica diferente,😍👏.vi no coador qdo movimentava,a carinha de um gato branco e preto e uma cobra que me olha td tempo🤗.Obrigada pelo ensinamento.❤

Very good

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 CZcamsrs 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.

Why was the water yellow when he first poured to heat it

guys, please water is 100 °C?

Iconic

This is the best V60 technique video I've seen. Definitely the easiest to understand and implement. I just got a V60 and am still trying to get the hang of it. Going to give this a try. Thanks!

No mention of specific grind settings??

Excellent explanation Scott, thanks!

Grind?

A 2nd viewing to refresh. Excellent video. I will say your band's time feel could be a bit more cohesive..it's what I do.

Damn she’s soo humble

The Brian May of the coffee world.

How hot is the water he‘s using?

How high is the temperature?

Oh no Scott. I hate plastic from my core. Lol.

I am probably overly paranoid, but that tea strainer is terrifying to me. What if one of the smaller pieces of wire come loose and end up in your cup? Very sharp 🥶

Nerd central and still have no clue...

Is this trademarked and patented? Talk about people putting a name on a spin!

Jordan Schlansky

Great video! Thanks a bunch for this.

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.

I hope that someday soon manufacturers can produce sample roasters and larger scale roasters that can share roast profiles flawlessly across their whole line of roasters. I think with A.I. and plenty of R&D this is completely within the realm of possibility. How bout it?