How pouring height MATTERS
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- čas přidán 27. 08. 2024
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Probably my longest video yet, hope it makes sense! My audio kind of died my camera was over heating all night 😢 and I didn’t have time to refilm bleh, I’ll revisit the topic soon.
Let me know in the comments what you guys think about the topic! Have a great day!
Those sneezes gave me life
16:27 That's a pretty powerful sneeze right there.
a bit late to this but really great and informative video vince! just a suggestion, with a little more editing (for clarity and conciseness) on these kinds of informational/teaching videos, i think the videos and this channel could really blow up and gain the traction it deserves!
happy new year and looking forward to your 2023 content.
HAPPY NEW YEARS!
Thank you for this message. I have been trying to get more clear and concise. Unfortunately this is already the "better" version right now. I will be working on cutting and speeding up the info.
I would hope it starts to blow up too! I find myself waffling/being long winded especially in my older videos >.
Hi Vince, thank you for another quality video! 👍I learned a lot from you! Could you please also talk a little bit of the taste of each cup? Kinda wondering how much differences it would make at the end.
Thank you!!!
The left side was actually quite good, I prefer to have a little bit higher extraction but honestly great already, the right side one was much thinner and had a dry finish to it >.<
Difference is there not like ultra noticeable but it definitely can be discerned. I even had someone try it out and they prefer the left one more. The left and a perfect pour though is a very subtle difference. It just feels a lot more round and leaves a much sweeter finish on the tongue!
This was a very interesting and dense topic, and you covered it extremely well! Hoping to get a Buono kettle to really step up my pour over quality, just using an ordinary boiling kettle makes the pour so difficult to control...
I always have slower drawdowns and my domes are quite pasty compared to yours, would you perhaps attribute this to not being able to pour low and slow enough with an ordinary kettle?
Yeah right? Thank you! I was scared this video would be a little too hard for me to explain. I mean it took me 20 mins >.< raaaah
I think if you have slower drawdowns pour slower overall and keep it more gentle. Or you might be moving around the ring too quickly. It can be more then jsut the pour that is slowing it down. If you have a lighter coffee moving around too much as well can do so. If you stir like me don’t stir as long quick and sharp for lighter roasts!
@@TALESCOFFEE Thanks a lot for the tips, will give them a try for my next brew.
My first drip is usually between 10-15 seconds, so I can pour quite gently even with a normal kettle. I'll try to keep it more gentle throughout.
@@karlinggard Just make sure to hit all the floating grinds, but if you are too pasty try to keep it low. Remember the water level moves up. If you keep your kettle at the same height in theory you're getting "lower" which is beneficial to your gentleness.
This is so helpful. Thank you!
Omg thanks. I’ve been curious how my coffee has actually been moving when I pour. Sometimes I end up with a concave done. Sometimes flat. I just don’t get it.
Yessss the concave dome = under agitated, flat probably = swirl or some kind of tap happened!
@@TALESCOFFEE Im writing this down!
Great info, but please edit out the sneezes, LOL
Omg did I have some left I took quite a few out already LMAO. It’s cauee I’m allergic to green beans and I was prepping beans prior to video T___T my baddddd hhh
Haha that was hilarious
fascinating! are you an engineering or physics major?? you cover things never discussed anywhere else.
Thanks!
You’re very welcome!!
Wouldn’t pouring high also reduce the water temperature?
It would, but I exaggerated a bit. Generally you don’t go much higher but even a little bit makes a huge difference because how the stream hits the bed.
You’d be surprised though the water temp doesn’t vary as much as you’d think because once it comes in contact with the beans it’s already lower temp.