Just recently got a Baratza Encore and still getting acquainted with it. I very much appreciate you giving the grind numbers for different brews, a great help to me. Thanks so much.
Oh my goodness! I just used this method on a local roaster's Yirgacheffe. What an incredible cup of coffee! It was the last 20 grams of it i had, and tasted good with the several recipes I had already tried, but this was by far the best! Thanks so much.
The tap at the end can cause damage to the scale’s load cell. You want to avoid dropping anything on the scale. I might suggest removing the v60 and brewer when performing the tap. If you’ve noticed your scale’s timer stops when you do this, you can adjust the auto timer reset to off in the settings.
If you're referring to the removal at 1:43, its actually just a clean removal and "shake" above the decanter to get some final drips. He (Me/Elika) doesn't traditionally employ the Rao tap on top of the decanter. But, that's for other purposes, now we have some info to help maintain our scales better.
I've started using this method for coffees other than Ethiopian, and the results are phenomenal. Using my Encore at 17 gets me a perfect cup. I've tried so many methods and this is the first to get the balance right without tipping so easily into either bitter or sour.
Love your videos you give great detail on everything and explain it in a way people that normally use different grinders or brew methods can understand and be able to acuratly duplicate.
Thanks for your feedback! That is the goal and we're glad you appreciate it. We are continually trying to get more tools and feedback to provide as much info for different grinders and equipment as we can.
Love the video! I used it for a different Ethiopia with a higher temp and it was super helpful! If you have the chance to reply, I have a couple of questions: 1. Is there a standard speed for pouring water (grams/seconds) for the heavy center pour and for the circular pour? I noticed that pouring too fast could actually make the drain slower as I’m agitating the coffee bed more. 2. I noticed y’all poured in a clockwise direction for pours 1 and 2, and then counter clockwise for pours 3 and 4. Does that matter 😅?
very nice method, kinda diff. to the methods that I saw till now, most people are trying avoid pouring water on the filter edges, gonna give this a try tomorrow as first thing in the morning
I use a Baratza Sette 270 grinder with the brew burrs. I use the 16E setting for my pour overs and 21E for my brew coffee. Would the Encore setting of 18 be a better pour over setting for my Sette? I’m a subscription customer at Onyx.
Let us do a check on the Sette settings. For the Encore, this 18 is pretty specific to this coffee and recipe. Our traditional Encore setting on the Baratza Encore is 10-14.
@@rwh1949homer It should be available for at least that long. An excellent new feature of our website is the ability to get an overview of our inventory onyxcoffeelab.com/products/ethiopia-worka-2 Worka is still HIGH!
Onyx Coffee Lab I received my Worka coffee yesterday and I followed your recipe for exactly accept I haven’t perfected your pouring technique. I used 18E setting on the Sette 270 since that was half way between my pour over and brew settings. I don’t have your professionally trained tastebuds but it seems I need to refine the grind setting to improve the taste.
I hope you enjoy! This was a non-traditional recipe we made for this coffee and Standart readers. If you find you'd like a more traditional recipe please see here czcams.com/video/V30qg_pQ9mY/video.html&lc=Ugz1CoJBfA6SRxeKhIp4AaABAg
3:52 gently stir of the bloom, ensuring saturation of the entire brew bed. I do a small tap at the end, but as Tony LeSeure has pointed out, be sure to remove from the top of your scale before preforming.
Would using a MeloDrip during the middle pulse further enhance the notes due to the ‘shower’ causing less agitation? and, assume you could extend or decrease any of the 3 pulses to enhance certain profiles?
okay, I have some Worka from sample box👍 just did side by side comparison. your recipe came out EXACTLY as described in video. Interesting, using MeloDrip in middle pulse yielded a a milky cocoa with hints of earl grey, no lemon or citrus at all 🤷♂️
Glad it turned out so well. There is a Melodrip V60 Recipe that Elika brewed on our IGTV page. instagram.com/tv/B-ZlVFbJUvS/ This ought to work well with the Worka.
@@seanschmidt9328 That's very interesting. Using it in the middle, likely slowed your total brew time, correct? This added contact time likely extended the late stage extraction, similar to a traditional spiral pour alternative described in the brew guide.
Onyx Coffee Lab yes! TBT was 3:35 versus exactly 3:00 from other recipe. this brings up a question, tied to your lab video on dividing brew in 1/3s. wouldn’t extending the middle portion create sweeter notes? does the three part extraction go by thirds of water volume or thirds of extraction time? In my example, even though the volume of water was in equal parts the 1st & 3rd pour was sped up by aggressive pour but the 2nd (middle) pour was extended by the MeloDrip?
It depends on how you are extending it and on the coffee itself. Your coffee will have a finite amount of simple and complex sugars available to extraction. The 3 parts are not a perfect separation, as you do taste some sugars in cup 1, some acidity in cup 2, and some sweetness in cup 3 as well. But, gives you a snapshot of what extracts at what stages. The goal for dialing in a coffee is to extract as much sugars as we can and balance all with bitters. Simple slowing in the middle could cause us to reach the bitterness stage before we are even into the final 3rd of our water volume. What you did with the Melodrip was control agitation, slowing extraction rate, and decrease particle discharge. This means we have less "stuff" covering our palate and reducing acid and sugar perception. So, a sweeter cup comes down to overall balance of available sugars and insoluble material passing through the filter.
It will be more difficult. Minerals like Ca, Mg, & K are necessary to dissolve the flavor compounds in coffee. What we taste as acidity, sweet, and even bitter (chocolate isn't any good without bitterness). Zero filters strip out a LOT of minerals almost as much as reverse osmosis or distilled water. Without those minerals it will be hard to get all we can out of our cup of coffee. I would recommend using some Third Wave Water packets when brewing, you could simply add a little dusting of minerals to your water until the TDS meter reads 140-150ppm.
@@OnyxCoffeeLab Not sure if you'll see this as it's an older thread... Just curious -- we are known to have very good tap water in general where I live (just above the Adirondacks). My TDS out of the tap is measuring about 150. I seem to get a good cup just using this, but I wonder if the mixture of minerals isn't as ideal as it would be with a water packet added to distilled water... for example, what if I have too much Ca and not enough Mg? I know that a simple taste test would be a practical solution, but also wonder if you have any input about this. Thanks for the really great brew session / lesson!
Just recently got a Baratza Encore and still getting acquainted with it. I very much appreciate you giving the grind numbers for different brews, a great help to me. Thanks so much.
Oh my goodness! I just used this method on a local roaster's Yirgacheffe. What an incredible cup of coffee! It was the last 20 grams of it i had, and tasted good with the several recipes I had already tried, but this was by far the best! Thanks so much.
Very detailed explanation of every parameter. One of the best-explained brewing video so far. As expected from a world champion
The tap at the end can cause damage to the scale’s load cell. You want to avoid dropping anything on the scale. I might suggest removing the v60 and brewer when performing the tap.
If you’ve noticed your scale’s timer stops when you do this, you can adjust the auto timer reset to off in the settings.
If you're referring to the removal at 1:43, its actually just a clean removal and "shake" above the decanter to get some final drips. He (Me/Elika) doesn't traditionally employ the Rao tap on top of the decanter. But, that's for other purposes, now we have some info to help maintain our scales better.
@@OnyxCoffeeLab I was referring to the 6:07 mark. Looking forward to visiting your shops next week, even if it's only to-go.
Haha! (Elika) Wow, been awhile since I made the recipe. Thanks for the feedback, I'll be more careful with the scales.
I've started using this method for coffees other than Ethiopian, and the results are phenomenal. Using my Encore at 17 gets me a perfect cup. I've tried so many methods and this is the first to get the balance right without tipping so easily into either bitter or sour.
Really glad you're enjoying it! There are so many recipes that can make little or big changes to your morning coffee!
The result was incredible 🔥❤️ , Thanks
Love your videos you give great detail on everything and explain it in a way people that normally use different grinders or brew methods can understand and be able to acuratly duplicate.
Thanks for your feedback! That is the goal and we're glad you appreciate it. We are continually trying to get more tools and feedback to provide as much info for different grinders and equipment as we can.
Love the video! I used it for a different Ethiopia with a higher temp and it was super helpful!
If you have the chance to reply, I have a couple of questions:
1. Is there a standard speed for pouring water (grams/seconds) for the heavy center pour and for the circular pour? I noticed that pouring too fast could actually make the drain slower as I’m agitating the coffee bed more.
2. I noticed y’all poured in a clockwise direction for pours 1 and 2, and then counter clockwise for pours 3 and 4. Does that matter 😅?
very nice method, kinda diff. to the methods that I saw till now, most people are trying avoid pouring water on the filter edges, gonna give this a try tomorrow as first thing in the morning
I use a Baratza Sette 270 grinder with the brew burrs. I use the 16E setting for my pour overs and 21E for my brew coffee. Would the Encore setting of 18 be a better pour over setting for my Sette?
I’m a subscription customer at Onyx.
Let us do a check on the Sette settings. For the Encore, this 18 is pretty specific to this coffee and recipe. Our traditional Encore setting on the Baratza Encore is 10-14.
@@OnyxCoffeeLab thanks. I’m thinking about purchasing some Worka to see if it can be my daily coffee for several months.
@@rwh1949homer It should be available for at least that long. An excellent new feature of our website is the ability to get an overview of our inventory onyxcoffeelab.com/products/ethiopia-worka-2 Worka is still HIGH!
Onyx Coffee Lab I received my Worka coffee yesterday and I followed your recipe for exactly accept I haven’t perfected your pouring technique. I used 18E setting on the Sette 270 since that was half way between my pour over and brew settings.
I don’t have your professionally trained tastebuds but it seems I need to refine the grind setting to improve the taste.
The Hoffmann method is my go-to V60 method; 4:6 is the occasional. But I'll give this method a try.
I hope you enjoy! This was a non-traditional recipe we made for this coffee and Standart readers. If you find you'd like a more traditional recipe please see here czcams.com/video/V30qg_pQ9mY/video.html&lc=Ugz1CoJBfA6SRxeKhIp4AaABAg
I find the Tetsu method easier, but I'm also gonna try this method. his recipe seems easier to remember
Two question:
Stir the bloom or swirl the v60 during the bloom?
Rao spin at the end of the brew or a tap?
3:52 gently stir of the bloom, ensuring saturation of the entire brew bed. I do a small tap at the end, but as Tony LeSeure has pointed out, be sure to remove from the top of your scale before preforming.
Would using a MeloDrip during the middle pulse further enhance the notes due to the ‘shower’ causing less agitation? and, assume you could extend or decrease any of the 3 pulses to enhance certain profiles?
okay, I have some Worka from sample box👍 just did side by side comparison. your recipe came out EXACTLY as described in video. Interesting, using MeloDrip in middle pulse yielded a a milky cocoa with hints of earl grey, no lemon or citrus at all 🤷♂️
Glad it turned out so well. There is a Melodrip V60 Recipe that Elika brewed on our IGTV page. instagram.com/tv/B-ZlVFbJUvS/ This ought to work well with the Worka.
@@seanschmidt9328 That's very interesting. Using it in the middle, likely slowed your total brew time, correct? This added contact time likely extended the late stage extraction, similar to a traditional spiral pour alternative described in the brew guide.
Onyx Coffee Lab yes! TBT was 3:35 versus exactly 3:00 from other recipe. this brings up a question, tied to your lab video on dividing brew in 1/3s. wouldn’t extending the middle portion create sweeter notes? does the three part extraction go by thirds of water volume or thirds of extraction time? In my example, even though the volume of water was in equal parts the 1st & 3rd pour was sped up by aggressive pour but the 2nd (middle) pour was extended by the MeloDrip?
It depends on how you are extending it and on the coffee itself. Your coffee will have a finite amount of simple and complex sugars available to extraction. The 3 parts are not a perfect separation, as you do taste some sugars in cup 1, some acidity in cup 2, and some sweetness in cup 3 as well. But, gives you a snapshot of what extracts at what stages.
The goal for dialing in a coffee is to extract as much sugars as we can and balance all with bitters. Simple slowing in the middle could cause us to reach the bitterness stage before we are even into the final 3rd of our water volume.
What you did with the Melodrip was control agitation, slowing extraction rate, and decrease particle discharge. This means we have less "stuff" covering our palate and reducing acid and sugar perception. So, a sweeter cup comes down to overall balance of available sugars and insoluble material passing through the filter.
Hi, good video! Question If I want to prepare 40g of coffee, is always 28 clicks with the comandante ?
28 seems a bit too coarse...
To be clear, are you saying it doesn't taste like tea?
Unrelated to coffee, but is this video sped up a bit?
The speaking parts had a slight increase, but the brewing portion was real-time.
Can you make good V 60s with water from a Zero Water filter?
It will be more difficult. Minerals like Ca, Mg, & K are necessary to dissolve the flavor compounds in coffee. What we taste as acidity, sweet, and even bitter (chocolate isn't any good without bitterness). Zero filters strip out a LOT of minerals almost as much as reverse osmosis or distilled water. Without those minerals it will be hard to get all we can out of our cup of coffee. I would recommend using some Third Wave Water packets when brewing, you could simply add a little dusting of minerals to your water until the TDS meter reads 140-150ppm.
@@OnyxCoffeeLab Not sure if you'll see this as it's an older thread... Just curious -- we are known to have very good tap water in general where I live (just above the Adirondacks). My TDS out of the tap is measuring about 150. I seem to get a good cup just using this, but I wonder if the mixture of minerals isn't as ideal as it would be with a water packet added to distilled water... for example, what if I have too much Ca and not enough Mg? I know that a simple taste test would be a practical solution, but also wonder if you have any input about this. Thanks for the really great brew session / lesson!