Transform your pour over with this simple concept
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- čas přidán 6. 07. 2024
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I work as an engineer - and I've spent a good chunk of time working as a process engineer. Myself and a friend at work have been keeping pour-over logs for over a year now, and we were pretty close to the same conclusions as you were. Pour over gets affected by quite a number of seemingly small effects and it's very difficult to disentangle them all.
Lightbulb moment in this video: "declining agitation profile will (typically) result in a cleaner cup". Bingo! - it explains some of the best cups that we've ever managed to brew, without being able to identify why some these were better than others using nominally the same recipe.
As a little throwaway - we've been using a rinsed aeropress filter on top of our coffee beds, after carrying out a 2 min bloom, to achieve low agitation profiles.
Great stuff! Great video :D
I’m going to try this with my metal Aeropress filter! I was trying to think of a way to get that shower head effect without needing to buy yet another thing, so thanks for the Aeropress comment!
This has been talked about before. But formalized like you did… not yet.
Great work. This is definitely helpful for people starting out
I've been brewing pour overs each day for several years now and this tip improved my brews instantly - declining agitation profile. Thanks a bunch!
Graphing really helps to understand how agitation works in different Pour over recipes . Ive been using your Kalita wave recipe Gabi B ( for years now ) I recently added the Sibarist booster 45 It seems to help with a more even / bit faster extraction . Sometimes I add a stir in the 2dn part immersion phase sometimes not .Thanks for the great video !
Great video, super simple and makes sense. Thanks Asser!
Thank you for your helpful advice. I ordered a MeloDrip. In the meantime I found that an IKAPE puck screen in my naked portafilter works pretty well. The drawback is that you can't lower it like the MeloDrip. Thanks again, you have helped me at least twice before.
Fantastic video! Ive always enjoyed your content but this video is just a breath of fresh air agaisnt all the usual coffe comtent out there right now. Its also valubake and provides a lot of information! Thank you Asser
That's great to hear, thanks! 🙏
Great video - again! I almost gave up Pour over! The agitation and recipes i used were too agressive and I ended up overpowering most of my cups. My cups did not deliver the beans characteristic - it was ok coffee but not fruity, not floral not... Currently i experiment a lot with agitation which helps me to achieve what I am looking for. Not perfect but far better. I am so excited to test out your methods!!
I love the way you explained this. Thanks for the video🎉
Very cool. I got a Melodrip about a month ago, and after having some good cups and some under extracted ones, i started to mess around with agitation up front using your same logic. Would have kept at it, but then your switch video dropped and I had such good results I haven't messed with the melo as much. Doesn't help I switched to SSP MP 3 weeks ago (grabbed them used for $150 to hold me over until i order the V1's you suggested).
All these sudden coffee changes and variables I've introduced have begun to really affect my personal life 😅
Interesting little observation about roast level. One of the most popular coffees sold in my area happens to be very light roast, and has been for decades. Apparently, people fell in love with the floral notes of light roasted coffee once WW2 was over and international commerce was back to normal. Since the early naughts, more and more dark roasted coffee has appeared in the market, and people started appreciating that as well. Some time around 2010s, light roasted specialty coffee became available as well and is currently gaining popularity. It's just funny to observe, that that the boring coffee everyone's grandma still continues to drink today is, in fact, very light roasted and floral, just like many specialty coffees.
Great content as always!
This is very similar to how I approach pour over coffee. I’ve got varying levels of agitation from none (drip assist) to medium (direct pouring into the bed) to high (any added agitation). I will say I generally prefer the least amount of ag possible as it yields the clearest brews as you noted. So many forum posts complain about lack of flavors coming through and it turns out people are using the Hoffman method or some other high agitation recipe.
Conviently timed video for me! thanks!
Great to hear! Good luck
The coffee-as-filter theory is interesting! I wonder what effect it would have to split the coffee into "grind batch" of different sizes and layer them in the bed from coarse at the top to fine at the bottom.
I do enjoy occasionally low agitation, slow stream single pours which can produce great cups as well.
Excellent and exciting content as usual CC 👏
You can pourover profile with a few scales out there and the corespondent apps. In my two decades of brewing traditional pourover there is a very simple technique I use that will get you a great cup most of the time. I call it the “More to less” technique. It’s simple, more agitation in the beginning and as the oils are stripped off the coffee particles you become more and more gentle. Is not the end all be all…. but it usually has good results.
I love your work! Thanks for the quality content you're uploading...
Can you share the recipe you've shown on the video? 😊
Additionally, I would love to have a video or series of videos showing your "decision tree" on how to adjust the pourover recipe from a brand new coffee bag ☕ I'd probably join your exclusive content for that ✨
I love how you pronounce coffee.
But why I actually commented is, I just tried this with some beans I have been struggling to get to a consistent flavour out of and by applying some of the theories shared in this video, as well as using the bed as a filter, I just had an amazing cup of coffee. Love the work, and thanks for sharing.
Great video and insights! I've been thinking along similar lines, and I'm experimenting with a recipe that changes between two different pour styles to dial in the agitation.
My recipe uses aspects of Lance and Hoffman's V60 recipes, and specifically, trades off between the different pours they use to adjust sweetness vs acidity. Adjusting the recipe instead of grind size is also inspired by the 4:6 recipe. Recipe details:
Coarse grind size. 15g dose 250g water 212F (for light roasts).
50g bloom for one minute, excavate with a spoon during the bloom.
Pour the rest in one more pour. Initially use a laminar flow pour (Hoffman - low height, 5g/s, spiral pour), then switch to a turbulent center pour (Lance Hedrick - high pour just below the breakup point, 6 - 8g/s, a small coin-sized circle around the center). Keep it all in one pour and change over between the pour styles without stopping. Swirl gently at the end to level the bed.
To dial in the recipe, adjust the change-over point between the pour types, e.g. by shifting the change point in 50g increments. More laminar flow to increase sweetness, more turbulent center pour to increase acidity or reduce astringency.
Default settings: laminar flow pour 50g, turbulent center pour for the rest. Try that first, then adjust from there.
This recipe has the declining agitation profile you talked about, because the later center pour agitates less than the initial spiral pour, and because there is less agitation as the brewer fills with water. I do see the coarse particles end up on the top, so much so that I started wondering if there was something wrong with my grinder. And I think the bed filtration effect is real and does happen with this recipe
A hario swith makes it all so easy
Have you looked at the single pour technique? Slow beginnings to 20 sec first drip and high swirl agitation after the pour for a quick 1:30 timed pour.
Video on this ?
@gjm456 tales coffee does this method. I do a 30-40 second bloom, then pour the full amount slowly mostly in the center but do a full sweep to the outer to make sure all grounds are wet. I don’t look for a drawdown time and sometimes if it’s moving too fast I will swirl. I like lance hedricks methods
@@onecleangti Thanks 👍
I've always used Hoffmann's v60 method, though I broke the method down into gram goals at every 15 second mark to improve the consistency of the stream. I do think a lot about where I'm pouring, because it seems that pouring in the center creates more extraction than pouring along the outer rim. In the past I've always been recommended to get the fines onto the walls and top of the coffee bed, as that reduces their contact time with the water as it drains.
I do often like to utilize center pours in the last portion of the pour.. might need to finally try the drip assists.
Does declining agitation profiles apply to switch recipes as well? I'm a big fan of your switch recipe, would you recommend reducing agitation during the immersion phase of the brew (when you close the switch and fill it).
Lol. I've been experimenting with the Kruve sifter and gooseneck kettle pour agitation for the last week, haha! I love that your video confirms what I've been doing for fun to be something worth exploring :)! I do use light roast and agitation does seem interesting. I also found my link between muddy sides and flat beds! You confirmed what i finally found out yesterday, haha! Thank you :)!
Should point out I'm experimenting with my Clever at the moment rather than my V60-02.
One thing to take into account is that sifters are operating on the assumption that coffee particles are uniform and spherical, which most of the time they are not. So if you have rice shaped particles they make it through the filter and etc. And the more you shake, the more of these particles make it thriugh.
@@RedwoodEmpire925 thank you :), appreciate it. Yeah, I'm mostly trying to calibrate the grinder. But secondarily, I'm only removing the fines. Holey crap, are there more fines than I expected at the three grind sizes I've used so far, lol. I've also used two different dose amounts at each. It's insane :). I put some of the fines in my cereal this morning (cinnamon toast crunch type things) and it was amazing! Lol
@freezingsunbreaka hey no problem I learned this from Lance Hedrick haha
Coffee fines in cereal? I'll have to give that a try😄
@@RedwoodEmpire925 Kruve once mentioned it goes great with steak, lol. I don't have steak at the moment, but it sounds interesting, lol. Can't remember if it's the fines or boulders, but I suspect fines.
Your idea about agitation profiling is really excellent! Thank you for that!
I have been doing a lot of swirling, basically after each pour. The reason being is that after bloom I think it helps the coffee grounds wet more evenly. After that my idea has been that swirling is not actually that hard of an agitation as the grounds float in the liquid, and the water is not really brushing against the grounds. Compare it yourself; being in a shower or in the ocean bobbing up and down in waves : waves feel mellow, shower feels aggressive. This of course is a nice story but how to test the story with coffee is difficult. Maybe agitation level could be tested!The reason for added swirls is to prevent another interesting phenomena in coffee; channelling. Ideally I want my water to go through a fresh bed of coffee without any channels in there. The way to do it I think is either courser grind size or swirling every now and then.
One last thing; with light roasts I do two blooms and then two regular pours and swirl after each pour but with dark roasts I actually like to do a total of five pours. The reason is that dark roasts I drink with shaked Oatley ikaffe and the end result is somewhat of a pourover latte 😅
Or you could call it a café au lait
I noticed I already use a declinging agitation profile on my V60 which helps me get cleaner more clear cups. I like this idea as a conspet though. it will help us be more consistent across our brews if we keep the agitation profile in mind. The more factors controlled the better.
That's fantastic to hear, the idea was exactly to provide a mental model for this part of brewing.
As a former design engineer and current stroke survivor, I can tell you that your video essays have been valuable to me, in my endeavor to learn new things through learning *new things*. Thank you. *My short term memory issues... Y meant to write: "the enjoyment of brewing coffee"
Just got the Timemore Drip Assist with the B75 and it's been such a banger
Tangentially, when I go lower-agitation and coarser-grind/faster-flow, I generally see a lighter colour and more translucent coffee, and it tastes better - has less of the harsh-bitter notes and muddiness. I find it works pretty well as an indicator of whether I need to reduce extraction. (Of course, some beans have barely any bitterness and are fine even at high agitation and fine grind size - I find Ethiopians often fall in this category.)
Asser, another great video. I use a Hario Drip Assist, and your commentary on agitation profiles has me thinking. As you mentioned, drip assist tools offer very low agitation. When I use my Hario's outer circle during the pour phase, I notice that the water rests on top of the coffee bed, rather than combine with the coffee bed to create a slurry the way a kettle pour would. I wonder if this results in good extraction, because I would assume that fresh water from the water layer is passing through the coffee bed with full extraction power (since it's not infused with coffee yet). Isn't this the concept behind the 5-pour method as well (to pour fresh solvent [water] through the bed). Thoughts?
totally agree
I’ve been struggling lately with pulling the level of clarity I want from my pour overs at home, despite dialing it almost every metric. I never once considered agitation profiles for roast degree and ideas in that stream of thought. I’m going to give this a shot!
Thank you. Nice video.
A maybe stupid question though. I use V60. Does it mather if you pour clockwise of counterclockwise? I mean the groves in the filter are one way.
total agree and coincidentally did the same
For me , trying to execute a proper pour over EARLY in the morning when I'm NOT awake , has been a disaster to say the least ! Admittedly , I am a newbie , but I'm starting to think maybe I should have only invested in a good french press.
I never achieve a filter bed without mud on the sides I thought that actually that is the idea of the filter paper to have it o there. can i only solve it with larger grind?
Agitation profiling has been very central to MCL discourse for a couple of years now, but we never coined a term for it :) Even on the very light or even ultralight profiles we prefer, it's an important aspect.
How do you overcome the second type of bed at the end of the video (the muddy going going up the edges? This happens in 90% of my pour overs unless I swirl, which I don't like doing
If you have a gooseneck kettle you should be able to handle it. Get the agitation in early, and then reduce throughout the brew
@@coffeechronicler i have. But am I supposed to "wash out" the borders? I barely do any agitation and always pour super close to the bed
I would say a better or more aligned grinder, the particles will be more uniform and there should be less fines.
Some coffees just have more fines.
Maybe you need to grind slightly coarser.
Don't be scared to pour around the edges right at the start of the pour just to suspend those grounds. We want to hit the center of the bed generally but if you watch most pros they will do this sweep and then move the kettle to the middle.
Also, you might want to increase your bloom time. Longer blooms will make the coffee less likely to stick to the sides. Lance Hedrick has a video on this that's worth watching. (czcams.com/video/2mrLiE4ilXw/video.htmlsi=Cpzs8qW4UP3UejOW, around the 3.30 mark)
You need to buy a ZP6 grinder. I had too many fines like you are describing for far too long on my coffee journey.
That’s a super helpful concept, thanks for the video Asser!
What do you think about progressively reducing agitation during the second pour of a 2 pour recipe (bloom + 1 pour)? Like, start the second pour quite high and fast, at like 7 mL/sec, then gradually lower the kettle and slow down to ~4 mL/s? (The curve would start from like 80% bloom and then 70% start of first pour all the way down to ~20%.)
I’m not sure but I think that might reduce the agitation too much because during the second pour, the water column grows taller and taller (especially with slow draining coffees like Ethiopians) so if you lower the pour height and speed, the stream ends up almost not agitating the bed at all?
I only brew decafs because I can’t have caffeine and for 90% of them, anything more than 2 pours clogs the filter so that’s why I’m asking about this specifically 😅
Thanks for the kind words! What you describe can work but a lot will depend on the coffee's solubility and grind size. Also, as you probably already know, decafs brew differently from regular beans, so what I say in this video might not apply to them.
I know this question isn't related. But do you think I should get a J-Ultra grinder for espresso, even though I have a K-ultra that works well. Is the taste a nice difference or not worth it overall.
A glaring omission: Japanese Pour Over is not profiled. I would think that it would be high agitation due to the pronounced gas release of the freshly dark roasted coffee. However, in this case, the bubbling seems to have a buffering effect - slowing down the extraction to optimally sync it with the medium coarse grind size. BTW this agitation profile concept is genius - thank you very much!
Thanks for the kind words. However, I do think all styles of pour over can be put into this framework. Then we can always agree or disagree on the rate of agitation in each stage :) My impression of Japanese coffee has always been that it's rather low, but I might be wrong since I haven't been there for well over a decade.
@@coffeechronicler I agree with you that it's low. It has to be due to the traditional dark roast used - right? I think that the CO2 off gas bubbling due to the also traditional freshness of the roast can't be classified as agitation per se because of the micro scale it originates from. Instead, it serves to buffer the extraction rate to match the dark roast and the medium coarse grind traditionally used. All these come together to produce a much more mellow result than would normally be expected from the dark roast used.
Good memories of those old sweetmarias vids
Hi, I already bought a Lelit Marax, I am in love with it but I have a problem. I do a correct simple puck prep with a fine ground (I tried multiple settings with a eureka mignon oro sd) but I cant get the pressure of the machine high. It just extracts the coffee the whole time pretty fast and with 3 bars of pressure. I blind tested it and it gets just fine to 9 bars, which is what I am hoping for. Any suggestions?
Can you please explain, or somebody what is the difference between this Cone Shape and the Melitta Pour Over Porcelain Brewing Cone.
Thank you!
The trapezoid Melitta style brewers tend to be more of the "pour and wait" type brewers with a constricted flow. They are generally a bit more forgiving and work better with drip coffee makers.
@@coffeechronicler sorry, now I am more confused because how can it work with drip coffee makers, if it looks like the V60, but is Ceramic white with a handle and use its own paper Melitta filters. Sorry maybe I didn't explained myself this is for a 1 cup Pour- Over Infuser a cafe. You put it on top of a coffee mug.
This was given to me last Christmas by a friend in Germany. I have never used it, but that is how she made me a cup of coffee no sedimentation, but for my taste was way too weak, but I was taught don't complain when you go visiting🤐. Thank you for your response.
You can use a strainer instead of a spoon!
100%! How do you think the results of your standard Kalita recipe compares to your recommended B75 recipe?
I'd use a different technique. B75 is a very fast and wild beast :) Multiple pours works well.
This guy coffees
Appreciate Your videos…but you did not mention temperature…Best Temperature
If the horizontal axis is time, the 4:6 method representation is very inaccurate. There's a pretty long bloom of around 45 s the first pour is longer and gentle, the last 2 are pretty fast and agressive. Etc
No Melodrip on your link list?
Good point! Just added...
0:42 i disagree, I think the sentiment is that pour over is much more complex and impossible to be consistent due to the sheer number of variables that go into making a cup.
nah, be ghetto like me and use a steam pitcher or turkey baster to do your pouring with your pourovers...works like a charm
Great video as always, but I have to say... "gaslighting" refers to a form of systematic psychological/emotional abuse. I agree that people generally do not adequately consider agitation as a brewing parameter but that doesn't mean anyone has been "gaslit"... is it not a synonym for being misled.
Good info ty