My favorite Switch recipe is my own "Steep Over": We start with 15g of coffee, switch CLOSED. Slowly pour 50 ml water (1:3.33 ratio) (96-98 degrees), let sit to bloom for 30 seconds, Open the switch and immediately start pouring in another 190ml (for 240 total, 1:16 ratio) Tales single pour style (start slow in middle, slowly circle your way to the outside.). (Optional Tales style stir). Drain. Done. Perfect cup every time.
Thanks for giving me a reason to go back to the Switch. It was my first pour over device but since I got comfortable with it I have tended to go with standard V60 and Kalita 155 but have been feeling guilty. Excited to give this a run!
Haha yeah I think the standard v60 is a little more mmm strong in flavours? Probably because pouring into a dry bed compresses where as this one the buffer makes the impact extremely gentle. Still playing around with it though!
Interesting how this vid came up, because yesterday, I was thinking about doing exactly this, because I always find it hard to stir in the grounds w/ a full cone in the Stall the Fall method. Just tried this w/ some medium Papua New Guinea washed beans that never tasted good w/ v60 or aeropress. 15g beans ground on Fellow Ode, 260g water @ 95C w/ Cafec Abaca filter (for faster drawdown). After the pour, being careful to saturate the grounds as much as possible, stirred vigorously until everything, including edges fully saturated, opened the switch, and kept stirring until about 1/3 of water remaining. Wow, best cup yet from these beans. Got rid of excessive acidity w/o adding bitterness/astringency... perfect extraction! Pulled out lots of subtle aromas, and had the sweetest finish yet.
HEHEHEHEHEE, the excess acidity is generally from having a long brew time. Glad you're enjoying the methods. It's especially great for smaller brew sizes like yours. Though you are using quite a large ratio as long as it's what you enjoy that's great!
@@TALESCOFFEE ?? Actually, my experience is that longer brew time tames acidity, not raises it. Keep posting your contrarian thoughts! Everyone else says vigorous stirring and domes are a huge no-no, but I've found that I get the most brightness and complexity from stirring, thanks to you!
Hey Vince I have been waiting for a video like this! Until now your single pour method has been by far the best technique I have tried, and I’ve been doing pour over for 3 years now! I’m going to try with a really fine grind, 99c and light roast because I love a 1:10 ratio with milk. Recently got a 03 switch to brew a 2 cup batch so 40g coffee to 400ml lol. Will report back soon 😄
Ok so that was interesting. I used my usual almost espresso like single pour grind with 100c and it stalled towards the end. The cup was actually still very tasty and well balanced, with more than enough acidity for my liking. I get the feeling like pouring height needs to be just right to get the balance of flavours, so maybe I went a bit too high 🤔 also, I stirred at the end before switching, mistakenly thinking it would drain too fast, but turned out to be the opposite! Will switch then stir like Vince next time.
@@PorkBelly99 yeah right! So the higher water temp is like a huge agitation impact already, so on top of a higher height pour it could be very mid tier to use both. (And finer grinds) I been trying the finer grinds and higher water temp with a low and slow pour. Since the water amount I pour with is low I need to pour slow still but I opted for a lower pour because water temp + finer grinds already make it clog. I’m almost wonder if it’s better to keep the bed flat on this method and then try to expose the grounds to water asap by starting in the middle and moving to edges right away. Will test and report back too!
@@TALESCOFFEE Ok so today I poured lower and slower, and got a much faster draw down. FYI I’m using a fellow stag kettle, so I can’t dump the water in like the Hario, but fine for this type of pour. I went super slow (20secs+) from inside to the edge to let the coffee bloom, and then when I hit the edge speed up a little to push everything down. Unfortunately I think I’m getting a cold so can’t be too objective on flavour and taste atm, but I’m sure the faster draw keeps the overall extraction more even. I’m still not getting the same results as the single pour with the same fine grind I use for that (maybe it is just the ultimate method for light roast), so I’m gonna try dropping the temp tomorrow a little to see if that helps. Btw, a little suggestion I learned from James Hoffman, the switch is thick glass and has a high thermal heat capacity, so when I rinse, I actually fill it half way with boiling water and let it sit there while I get my coffee ready, then I drain just before brewing. The glass will absorb a lot of heat, which you would otherwise lose during the actual brew!
Absolutely, I often mention Tales when commenting in other channels. When it comes to pour over, Tales should be the definitive go to for everyone. And the single pour should be the standard at which all other methods should be compared to.
Very late comment. Im fresh one in dripping. This recipe is the best one with switch. I tryed near 15 recepy for v60 and switch. Its winner, game changer. Coffeer barahona AA Dark and med dark roast C2 15 cklick. 12gx200 ml. Thank you.
I’ve been using the switch for a while and tweaking my technique by following some of your videos. I usually use 12 grs with 225 mL to have around 200mL. The drawdown is longer if you put the coffee first, there is one video that shows the difference but I couldn’t find it. As we,common mortals, don’t have a gooseneck kettle (really expensive in Chile) I try to pour the water in 30 seconds, break the crust with a metal chopstick wait 30 seconds. Give a strong swirl (to create the coriolis force that produces the cone at the middle and actually helps to make the solution runs faster) with the chopstick and then press the switch. The average time is 2-2.15 and my coffee tastes great. You may believe that the ratio is too low but I’ve “played” with ground size and time till I got the best result with the least use of coffee (also expensive but n my country)
Yups Drawdown is longer because having coffee first applies more agitation which causes it to sink/clog faster. Ah you don’t have a gooseneck! You should try my stall the fall method! No need for it it works super well! Just use boiling water and add all the water first and then the coffee. Stir until everything sinks and then let it drink! As for ratio it’s all preference! I’m glad you’ve found yours at the 12:225!
You need to do a head to head face-off battle making a cup using the Stall the fall method, Single Pour w/ origami, Single Pour w/ V60 01 and 02, and now the new Glass of God technique, for which one out of all these methods makes the best tasting cup of coffee!!! Keeping all other variables equal such as water temp, coffee beans used, and grind size
I’d say probably my favourite is going to be single pour w/01 if I use my buono kettle Tbh the glass of gods method is a bit .. “soft” but it’s like at the same time ultra easy to drink. Just super gentle. I would almost say there’s not enough character. But also maybe I should do almost espresso size for this method because of how fast it finishes regardless. I’d have to perfect it fkrst
@@Waisonian oooo I would try finer maybe actually idk. I’m going finer myself. I know I say don’t change grind sizes but .. holy this method too gentle. I think pouring technique can’t fix it becauee it would just unevenly time it so I’m trying a much gentler pour but using a much finer grind and letting the stir kind of attack the grounds at the end before the stir
I think the longer you let it sit the better your extraction could be but I’m always worried about the water temp inside the dripper dropping too quickly so I tend NOT to let it sit too long? Yeah just some new variables to adjust now 😅
Where did you get that cup? Love it!! Definetly my next brewer will be the switch. I mean, it is a no brainer, being 2in as you can use the switch function but also just keep it always open and use as a normal V60!
Heehehehe. The cup is cute right! A customer gave it to me. The switch probbaly is the highest floor and highest ceiling brewer cauee it helps with the first drip issue a lot
The most recent one would be the juiciest pourover yet! That's probably the best iteration of it! I've been working on a few other things (took a few months off to focus on some other aspects of the business)
Heheheheheee it’s my definitely up there for me in terms of brewing devices. Highest floor highest ceiling IMO becauee of the switch function. Paper filter wise I’m just using the normal hariov60 ones. White and Japan made, they have the best flow rate of the 3 factories!
I only drink decaf and most decaf is roasted dark so I'm so happy to find your channel and dial in my brews for darker roasts! Excited to attempt to make a really sweet cup! I don't have the switch yet but I'm hoping I can recreate this with my Clever.
HOPE THIS WORKED WELL FOR YOU!!! Sorry I missed your message though >.< Did you get good coffees with this method? Most decafs are a little darker just because the process strips a lot of flavour away from the beans. There isn't much we can do about it but I think there's some new methods like Swiss/Sugarcane methods that have made some huge improvements lately. I'll be trying to bring decaf into our offerings this year!
I've been trying the stall-the-fall lately and having a fairly awful time of it. Can't seem to consistently get that dome shape at the end and my coffee's coming out too acidic with none of the chocolate it gave me the first time. Maybe this'll do me better.
Honestly people think too much about it. I think if you wanted a flat bed you can use my method and then lift and drop the dripper at the end it'll be "flat" . I think a dome shows at least you stirred to achieve even extraction. It's more about looking at the walls and the type of grounds you have after you finish. I don't like seeing anything super pasty, I like to see the muddy stuff on the walls (preventing side channeling) and those are both when I have a dome. . Flat beds are generally achieved when you swirl. Swirling I think is bad because it pulls the over extracted microfines off the walls of the paper and brings it into the middle. It unforutnately causes clogging and forces grinds to sink relatively quickly. . In smaller brews however there's less volume of water in the dripper resulting in a smaller dome or no dome at all. It's more about reading all the other indicators of a good brew. . So in a TLDR : it doesn't really matter too much to me but I look to see if there's a pasty base vs a grandular one with pasty sides. And if the colours of the foam have sank to the bottom with the grounds! . Hope this essay .. makes sense haha
I have a question. Its known that ground coffee loose their aromatic components or flavors days after being opened. Can it loose their flavors after weeks of being buyed but not opened? Sorry for my english hehe
Yes, coffee will peak in flavor about 5 days after roasting. After that, it will start losing its essence. If pre-ground, it will deteriorate much faster than whole bean. I stopped buying coffee from local markets. I found a roaster near me that roasts fresh batches daily.
It unfortunately does, I don’t mind when people buy ground coffee because at least I know my grind sizes will be consistent. It’s also more friendly to tell people it doesn’t matter too too much. Obviously though you’d much prefer grinding fresh but if you can’t let’s not make a big deal out of it for now! Improve as we go!
Yups! Fresh ground is best. I think it’s hard to really tell from 5-45 days .. at least if it’s not ground. I do know many people suggest letting coffee sit for 2-3 weeks before brewing too .. idk why I think it’s all the same 😅 I can see less gases the longer I let it sit. But I think overall it’s just a pouring skill difference. If you use a different technique to manage your gases 5 days and 25 day roast should taste almost identical
@@gabrix2011 Just overall. I do think mostly supermarket coffee can be roasted quite a long time ago so .. it wouldn't be great yeah. If you're new to the industry and just wanna have fun just do whatever makes you happy. Enjoy the process As you desire more you'll naturally understand why we push for grinding fresh :P You can start with grocery stuff there's one brand I used to drink from and enjoy even now I drink it here and there. It was called Moja coffee. It's chill heeehee. I mostly only drink specialty/local stuff now too though!
@@TALESCOFFEE you ever try super heated water? It works wonders for agitation! It's dangerous if you don't know what you're doing, but it produces a beautiful cup of drip coffee, and there's no need to hold back the brew from flowing. I take my tap water and run it through a distiller and then I run it through charcoal filters and then I add minerals back in. I then take that water and pour it into a Pyrex measuring cup and put it in the microwave until it's heated to 110°. When you pour it over the coffee, the coffee instantly creates nucleation sites and the water immediately boils off until it reaches just under 100°, and all the CO2 is expedited out of the grounds with no need for blooming. Try it, and let me know what you think. Wear heat insulated gloves when handling super heated water!!! For filtration I use the Hario Double Mesh Metal Coffee Dripper size #2, with out any paper.
@@zqzj I didn’t even know you can super heat water like that. Maybe using a non gooseneck could work better actually. What you’d be doing is making the switch into a conical siphon. VERY interesting must try hhhhh I use boiling water though as well like whole kettles been boiling for 30 seconds kinda boil so it could achieve similar results but dumping it in faster would allow for a higher temp overall!
Bartender, it’s pretty good actually! Just bar stuff haha, in my shop I only have a bar counter so I drew a lot of inspirations from this manga. “Bartending/Baristaship shouldn’t be a career, it’s a lifestyle” - that’s why coffee shops shouldn’t compete, but just change their service and people come back for that instead.
Trying to speed up my videos. Finally got under 10 mins >.<
Audio still bugging bleh. Got more time this week to film thougu so .. ✌🏼
My favorite Switch recipe is my own "Steep Over": We start with 15g of coffee, switch CLOSED. Slowly pour 50 ml water (1:3.33 ratio) (96-98 degrees), let sit to bloom for 30 seconds, Open the switch and immediately start pouring in another 190ml (for 240 total, 1:16 ratio) Tales single pour style (start slow in middle, slowly circle your way to the outside.). (Optional Tales style stir). Drain. Done. Perfect cup every time.
Thanks for giving me a reason to go back to the Switch. It was my first pour over device but since I got comfortable with it I have tended to go with standard V60 and Kalita 155 but have been feeling guilty. Excited to give this a run!
Haha yeah I think the standard v60 is a little more mmm strong in flavours? Probably because pouring into a dry bed compresses where as this one the buffer makes the impact extremely gentle. Still playing around with it though!
Interesting how this vid came up, because yesterday, I was thinking about doing exactly this, because I always find it hard to stir in the grounds w/ a full cone in the Stall the Fall method. Just tried this w/ some medium Papua New Guinea washed beans that never tasted good w/ v60 or aeropress. 15g beans ground on Fellow Ode, 260g water @ 95C w/ Cafec Abaca filter (for faster drawdown). After the pour, being careful to saturate the grounds as much as possible, stirred vigorously until everything, including edges fully saturated, opened the switch, and kept stirring until about 1/3 of water remaining. Wow, best cup yet from these beans. Got rid of excessive acidity w/o adding bitterness/astringency... perfect extraction! Pulled out lots of subtle aromas, and had the sweetest finish yet.
HEHEHEHEHEE, the excess acidity is generally from having a long brew time. Glad you're enjoying the methods. It's especially great for smaller brew sizes like yours. Though you are using quite a large ratio as long as it's what you enjoy that's great!
@@TALESCOFFEE ?? Actually, my experience is that longer brew time tames acidity, not raises it. Keep posting your contrarian thoughts! Everyone else says vigorous stirring and domes are a huge no-no, but I've found that I get the most brightness and complexity from stirring, thanks to you!
Hey Vince I have been waiting for a video like this! Until now your single pour method has been by far the best technique I have tried, and I’ve been doing pour over for 3 years now!
I’m going to try with a really fine grind, 99c and light roast because I love a 1:10 ratio with milk. Recently got a 03 switch to brew a 2 cup batch so 40g coffee to 400ml lol. Will report back soon 😄
Ok so that was interesting. I used my usual almost espresso like single pour grind with 100c and it stalled towards the end. The cup was actually still very tasty and well balanced, with more than enough acidity for my liking. I get the feeling like pouring height needs to be just right to get the balance of flavours, so maybe I went a bit too high 🤔 also, I stirred at the end before switching, mistakenly thinking it would drain too fast, but turned out to be the opposite! Will switch then stir like Vince next time.
Omg really haha sorry it took so long!
Thank you for thissss!!
@@PorkBelly99 yeah right! So the higher water temp is like a huge agitation impact already, so on top of a higher height pour it could be very mid tier to use both. (And finer grinds)
I been trying the finer grinds and higher water temp with a low and slow pour. Since the water amount I pour with is low I need to pour slow still but I opted for a lower pour because water temp + finer grinds already make it clog. I’m almost wonder if it’s better to keep the bed flat on this method and then try to expose the grounds to water asap by starting in the middle and moving to edges right away.
Will test and report back too!
@@TALESCOFFEE Ok so today I poured lower and slower, and got a much faster draw down. FYI I’m using a fellow stag kettle, so I can’t dump the water in like the Hario, but fine for this type of pour. I went super slow (20secs+) from inside to the edge to let the coffee bloom, and then when I hit the edge speed up a little to push everything down. Unfortunately I think I’m getting a cold so can’t be too objective on flavour and taste atm, but I’m sure the faster draw keeps the overall extraction more even. I’m still not getting the same results as the single pour with the same fine grind I use for that (maybe it is just the ultimate method for light roast), so I’m gonna try dropping the temp tomorrow a little to see if that helps.
Btw, a little suggestion I learned from James Hoffman, the switch is thick glass and has a high thermal heat capacity, so when I rinse, I actually fill it half way with boiling water and let it sit there while I get my coffee ready, then I drain just before brewing. The glass will absorb a lot of heat, which you would otherwise lose during the actual brew!
Criminally under-rated channel. I guess it's because you don't do product reviews. Another great video.
Absolutely, I often mention Tales when commenting in other channels. When it comes to pour over, Tales should be the definitive go to for everyone. And the single pour should be the standard at which all other methods should be compared to.
Aww thank you so muchhhh
But on a side note. Is that how you gain subs? Product reviews? 🤔
@@PorkBelly99 holy 😅 I really appreciate this. You guys make my day, like fr. haha. I’m glad people like the methods >.
@@TALESCOFFEE I'm guessing but I suspect people like Lance Hedrick and James Hoffman gained extra subs that way.
@@redrich2000 hmm interesting!
Very late comment.
Im fresh one in dripping.
This recipe is the best one with switch.
I tryed near 15 recepy for v60 and switch.
Its winner, game changer.
Coffeer barahona AA Dark and med dark roast C2 15 cklick. 12gx200 ml.
Thank you.
You’re very welcome glad you made it work! 🙌🏼
Always look forward to your videos, and always learn! Thank you.
Aww thank you for this!! I’m just glad there are people appreciating my ideas!
I’ve been using the switch for a while and tweaking my technique by following some of your videos.
I usually use 12 grs with 225 mL to have around 200mL. The drawdown is longer if you put the coffee first, there is one video that shows the difference but I couldn’t find it.
As we,common mortals, don’t have a gooseneck kettle (really expensive in Chile) I try to pour the water in 30 seconds, break the crust with a metal chopstick wait 30 seconds. Give a strong swirl (to create the coriolis force that produces the cone at the middle and actually helps to make the solution runs faster) with the chopstick and then press the switch. The average time is 2-2.15 and my coffee tastes great.
You may believe that the ratio is too low but I’ve “played” with ground size and time till I got the best result with the least use of coffee (also expensive but n my country)
Yups Drawdown is longer because having coffee first applies more agitation which causes it to sink/clog faster.
Ah you don’t have a gooseneck! You should try my stall the fall method! No need for it it works super well! Just use boiling water and add all the water first and then the coffee. Stir until everything sinks and then let it drink!
As for ratio it’s all preference! I’m glad you’ve found yours at the 12:225!
You need to do a head to head face-off battle making a cup using the Stall the fall method, Single Pour w/ origami, Single Pour w/ V60 01 and 02, and now the new Glass of God technique, for which one out of all these methods makes the best tasting cup of coffee!!! Keeping all other variables equal such as water temp, coffee beans used, and grind size
I’d say probably my favourite is going to be single pour w/01 if I use my buono kettle
Tbh the glass of gods method is a bit .. “soft” but it’s like at the same time ultra easy to drink. Just super gentle. I would almost say there’s not enough character. But also maybe I should do almost espresso size for this method because of how fast it finishes regardless.
I’d have to perfect it fkrst
Just got a switch for Christmas! Trying this tomorrow :)
Omg YESSS LETS GOOOOO lmk how you like it. Also just an elongated first drip with a normal brew is jsut 👌🏼
@@TALESCOFFEE So far not bad! I'm travelling so still dialing in with my old Timemore C2 haha. I used 14. May shift to 15 tomorrow!
@@Waisonian oooo I would try finer maybe actually idk. I’m going finer myself. I know I say don’t change grind sizes but .. holy this method too gentle. I think pouring technique can’t fix it becauee it would just unevenly time it so I’m trying a much gentler pour but using a much finer grind and letting the stir kind of attack the grounds at the end before the stir
@@TALESCOFFEE Hmm good one. I may go finer. It does taste a bit under extracted so I'll give that a go tomorrow!
Such a great idea! Trying it this morning. Is there a specific amount of time you let the coffee sit in the 60g of water before pouring the rest?
I think the longer you let it sit the better your extraction could be but I’m always worried about the water temp inside the dripper dropping too quickly so I tend NOT to let it sit too long? Yeah just some new variables to adjust now 😅
Where did you get that cup? Love it!!
Definetly my next brewer will be the switch. I mean, it is a no brainer, being 2in as you can use the switch function but also just keep it always open and use as a normal V60!
Heehehehe. The cup is cute right! A customer gave it to me. The switch probbaly is the highest floor and highest ceiling brewer cauee it helps with the first drip issue a lot
@@TALESCOFFEE shame I don't have any customers ! Happy holidays everyone ☺️
Have you done a follow up to this? Looks like you were really working on it. Thanks!
The most recent one would be the juiciest pourover yet! That's probably the best iteration of it! I've been working on a few other things (took a few months off to focus on some other aspects of the business)
Thanks Vincent!
You’re welcome! Thank you Joe!
You know. I was trying to avoid buying the Switch. But here we are! What filter papers do you use to get that speed?
Heheheheheee it’s my definitely up there for me in terms of brewing devices. Highest floor highest ceiling IMO becauee of the switch function.
Paper filter wise I’m just using the normal hariov60 ones. White and Japan made, they have the best flow rate of the 3 factories!
I only drink decaf and most decaf is roasted dark so I'm so happy to find your channel and dial in my brews for darker roasts! Excited to attempt to make a really sweet cup! I don't have the switch yet but I'm hoping I can recreate this with my Clever.
HOPE THIS WORKED WELL FOR YOU!!!
Sorry I missed your message though >.< Did you get good coffees with this method? Most decafs are a little darker just because the process strips a lot of flavour away from the beans. There isn't much we can do about it but I think there's some new methods like Swiss/Sugarcane methods that have made some huge improvements lately. I'll be trying to bring decaf into our offerings this year!
I've been trying the stall-the-fall lately and having a fairly awful time of it. Can't seem to consistently get that dome shape at the end and my coffee's coming out too acidic with none of the chocolate it gave me the first time. Maybe this'll do me better.
Oh no! The stall the fall is just mostly the stir >.< show me a picture. Try grinding finer!! (Probably)
what is the difference between a flat bed at the end verses a dome at the end of a brew? when to want each?
Honestly people think too much about it. I think if you wanted a flat bed you can use my method and then lift and drop the dripper at the end it'll be "flat"
.
I think a dome shows at least you stirred to achieve even extraction. It's more about looking at the walls and the type of grounds you have after you finish. I don't like seeing anything super pasty, I like to see the muddy stuff on the walls (preventing side channeling) and those are both when I have a dome.
.
Flat beds are generally achieved when you swirl. Swirling I think is bad because it pulls the over extracted microfines off the walls of the paper and brings it into the middle. It unforutnately causes clogging and forces grinds to sink relatively quickly.
.
In smaller brews however there's less volume of water in the dripper resulting in a smaller dome or no dome at all. It's more about reading all the other indicators of a good brew.
.
So in a TLDR : it doesn't really matter too much to me but I look to see if there's a pasty base vs a grandular one with pasty sides. And if the colours of the foam have sank to the bottom with the grounds!
.
Hope this essay .. makes sense haha
I have a question. Its known that ground coffee loose their aromatic components or flavors days after being opened. Can it loose their flavors after weeks of being buyed but not opened? Sorry for my english hehe
Yes, coffee will peak in flavor about 5 days after roasting. After that, it will start losing its essence. If pre-ground, it will deteriorate much faster than whole bean. I stopped buying coffee from local markets. I found a roaster near me that roasts fresh batches daily.
It unfortunately does, I don’t mind when people buy ground coffee because at least I know my grind sizes will be consistent. It’s also more friendly to tell people it doesn’t matter too too much. Obviously though you’d much prefer grinding fresh but if you can’t let’s not make a big deal out of it for now! Improve as we go!
Yups! Fresh ground is best. I think it’s hard to really tell from 5-45 days .. at least if it’s not ground. I do know many people suggest letting coffee sit for 2-3 weeks before brewing too .. idk why I think it’s all the same 😅
I can see less gases the longer I let it sit. But I think overall it’s just a pouring skill difference. If you use a different technique to manage your gases 5 days and 25 day roast should taste almost identical
@@TALESCOFFEE thaanks!! That answer applies with supermarket ground coffee and local coffee as equal??
@@gabrix2011 Just overall. I do think mostly supermarket coffee can be roasted quite a long time ago so .. it wouldn't be great yeah. If you're new to the industry and just wanna have fun just do whatever makes you happy. Enjoy the process
As you desire more you'll naturally understand why we push for grinding fresh :P You can start with grocery stuff there's one brand I used to drink from and enjoy even now I drink it here and there. It was called Moja coffee. It's chill heeehee.
I mostly only drink specialty/local stuff now too though!
Hi, what is the higher water temp you used?
I used a really high one here. 97! Only because we had to put the beans on top of it first and then pour through again!
@@TALESCOFFEE you ever try super heated water? It works wonders for agitation! It's dangerous if you don't know what you're doing, but it produces a beautiful cup of drip coffee, and there's no need to hold back the brew from flowing. I take my tap water and run it through a distiller and then I run it through charcoal filters and then I add minerals back in. I then take that water and pour it into a Pyrex measuring cup and put it in the microwave until it's heated to 110°. When you pour it over the coffee, the coffee instantly creates nucleation sites and the water immediately boils off until it reaches just under 100°, and all the CO2 is expedited out of the grounds with no need for blooming. Try it, and let me know what you think. Wear heat insulated gloves when handling super heated water!!! For filtration I use the Hario Double Mesh Metal Coffee Dripper size #2, with out any paper.
@@zqzj I didn’t even know you can super heat water like that. Maybe using a non gooseneck could work better actually. What you’d be doing is making the switch into a conical siphon. VERY interesting must try hhhhh I use boiling water though as well like whole kettles been boiling for 30 seconds kinda boil so it could achieve similar results but dumping it in faster would allow for a higher temp overall!
And the name of the manga?
Bartender, it’s pretty good actually! Just bar stuff haha, in my shop I only have a bar counter so I drew a lot of inspirations from this manga.
“Bartending/Baristaship shouldn’t be a career, it’s a lifestyle”
- that’s why coffee shops shouldn’t compete, but just change their service and people come back for that instead.
Have you tried this method?
czcams.com/video/ymyNRS2_zlc/video.html