Very informative, very enjoyable to watch, very inappropriate music choice

@SuperJuiceman11

5 жыл бұрын

Search Tetsu Kasuya coffee brewing, for better music and better coffee

@ninjastarz99

5 жыл бұрын

@@SuperJuiceman11 Underrated comment

@AlQmist

5 жыл бұрын

LOL

@kenichicello86

4 жыл бұрын

Can’t you see the tats? This guy is a rebel man! Appropriate music for this coffee gansta

@artvandalay13

4 жыл бұрын

Did you not know? Coffee is a cult.....woooooooooo.....join us!

Why black and white when he's showing color changes in the coffee?

I was waiting for you to hail satan to bless your coffee with that soundtrack

@Valspartame_Maelstrom

4 жыл бұрын

RJ Rambles grow up

@Psalm_27.4

4 жыл бұрын

@RJ Rambles, OMG! LOL! So true!!! 😂😱😂😱😂

@Psalm_27.4

4 жыл бұрын

@@Valspartame_Maelstrom But RJ spoke the truth! LOL! 😂😂😂

@Valspartame_Maelstrom

4 жыл бұрын

Mar L go eat a the and of to for ease and you hahahah!

I really appreciate you pointing out the importance of keeping a consistent temperature within the slurry. I wasn't aware of how important that was! Even after two years of doing this everyday!

@KrishnenduKes

5 жыл бұрын

I am with you there!

@sheeplvl1

5 жыл бұрын

How about microwaving the coffee before brewing and using a kettle that keeps a consistent temperature? Would that be a good idea?

@BramLoL

5 жыл бұрын

Getting a constant 'slurry' temperature seems like a nice engineering challenge. This crude manual human way clearly isn't controlling all the variables!

@BennyCFD

3 жыл бұрын

It's not important....................

@Knulppage

3 жыл бұрын

@@BennyCFD Maintaining a certain temperature is important for cooking dynamics in general. If the food or bean is doing something like brewing or browning, if you don't maintain that temperature, you won't get the same browning or brewing. You preheat your cone so that the ceramic doesn't steal all your heat during the blooming process. You want everything even. You want the grind even. You want to pour evenly. The goal is to extract the flavors from the grounds. You want each ground behaving the same. If each particle is the same size and the water is kept at a constant temperature, then you're controlling these variables and this can help you dial in a grind size. I disagree that the temperature isn't that important. If the water level is too low, you will have cooler water and could have flat coffee. To some extent, your water temperature is very important. The water in the kettle is the start - the real temperature that matters is what is in contact with the grounds. You don't want the temp going up and down if you can help it because that's not even extraction. Maybe there is more to it than this, but it has to involve more temperature monitoring, not less haha. Ok I'm done.

The more i watch of these videos and the more i get into different brewing recipes / techniques, the more i think people are reverse engineering explanations to justify their habits. Obviously there are things which are important to keep in mind during a brew, no question about it. But one guy says pouring on the paper filter during the brew (even if the paper has been wet) will give you a papery taste, another guy says the water will run under the coffee into the carafe and in doing so will dilute your coffee. The third guy says it doesn't do either, but will make your coffee taste bad. One guy makes a well in the grounds, the other doesn't. One pours in concentric circles, the other straight down the middle... and they all have some kind of explanation of why exactly this is very important xD i like to ignore the personal hocus pocus people try to convey to me as very important, just because these are their brewing habits. I try to focus on the important parts of the brewing process like temperature, recipe, bloom and brew time and grind size and kinda ignore those personal quirks. However, it is very hard to find out what is important during a brew when everyone is pushing their own techniques as correct. Someone once told me, it is imperative to pour the water into the v60 in a clockwise motion, can anyone attest to this?

@Fabio-rg9nv

4 жыл бұрын

Adis LiveAndDirect I think it‘s super interesting and exciting to have so many recipes and opinions on making a V60. It‘s not just one correct way of brewing, there‘s a whole lot of aspects and ways of changing things up and optimising your brew. And you do have a lot of control over the final result in the V60, even with just the slightest changes. That‘s one of the most interesting things about coffee. How individual people brew it, how you can affect the final coffee with slight changes in brewing and what techniques different people have and what they manage to get out of a particular coffee. Also, there‘s so much coffee out there, one person would never get through all of it in one lifetime. Especially considering how different roasts from the same exact coffee can be. And depending on what coffee you have, the brewing method might be better or worse for it, and things you do to improve one type of coffee might do nothing for another type of coffee. Even coffee experts with years of experience learn new things all the time and that‘s super exciting. I prefer having so many different ways of making coffee and trying different things. It‘s just all more exciting.

@EllieIsStupid

4 жыл бұрын

Interesting comment. Reminds me of all the myths in cooking ("searing meat keeps in the juices" "adding oil to pasta water stops it sticking together") that people repeat because they hear someone else say it.

@JimIBobIJones

4 жыл бұрын

Its the increasingly hipster coffee culture that is taking over and justifying itself with misapplied "science"... At the end of the day you are straining hot water through coffee. The filter is so fine that this is going to end up taking pretty much the same time and being the same regardless of how you pour the damn thing. Just make sure you mix the grinds a bit after you add the water and you get the same results without the faffing around. Brewing is a physical process so all the BS adds very little. Also blooming doesn't do jack shit... You are brewing with at least a 10:1 water to coffee ratio and you are brewing for at least a few minutes. The amount of gas released is nowhere near enough to stop the grinds from having sufficient contact with the water or have sufficient impact to change the taste. Again, just giving it a stir achieves the same results without the pretentiousness...

@chadashton7029

4 жыл бұрын

@@JimIBobIJones Good post. I assume you have a barista championship to prove that you are correct and know what you're talking about?

@Fatbutnotflat

4 жыл бұрын

i think myths does exist, and the only way to know if it's a myth or not is to test it. Try doing one exact brew, and do something different you want to test the next day with the same beans & recipe. Do it a couple of times if you want. I did it everyday when i first learn v60, and now ended up with my own habits that i have tested myself. I always keep an open eye for new things to try though, that's what makes coffee interesting. Things that i have tried , mostly resonates with what james hoffman and matt perger said.

This is definitely one of the most compact and informative videos I’ve watched about the topic of pour over. Thanks for the video!

If you stir four times the V60 explodes.

@ScottPihl

5 жыл бұрын

Spceboi can confirm

@omfgihopethisworks

3 жыл бұрын

2 times and it implodes

Biggest takeaway I got from this, don't pour and pause and pour... Keep it consistent. Makes sense.

Great video,thanks,little correction: 30g coffee to 500g water is 16.6 ratio not 15, not that much of a difference,but i thought i mention.

Probably the best pour over instructional I've seen so far. As others have mentioned, the music choice felt a bit uncomfy but loved the vid nevertheless haha

@aimeem

Жыл бұрын

Yeah, it sounds like a trying-to-be-spooky videogame

If he poured the necessary amount of water, why did he not let it finish dripping? There was a significant amount left in the cone at the end.

@forzaazzurri101

Жыл бұрын

"you're aiming for 2 minutes and 45 seconds", then goes on to explain why.

@ivicasvilicic2325

Жыл бұрын

That was what i was thinking. So the aim is to stop at 2:45, i wonder how much brewed/extracted liquid ends up in the carafe….maybe 450ml… ?

@hippolyte09

Жыл бұрын

@@ivicasvilicic2325 Much less than 450ml, you have to remember that the coffee grounds will also soak up quite a bit of water. When I brew 240-250mL I end up with around 200mL in my cup and I wait for my pour to finish dripping unlike in this video.

Excellent video. Thanks for taking the time to film and edit it and of course for positing it for our benefit. Keep up the good work! -Migs

Very annoying background music. Great content.

@ViperVenom

5 жыл бұрын

I like it

@SuperJuiceman11

5 жыл бұрын

Search Tetsu Kasuya coffee brewing, for better music and better coffee

@SnowWhite-dr6xh

5 жыл бұрын

Shit music. I stuck with the video none the less.

@Psalm_27.4

4 жыл бұрын

The music is eeeeerieeeeeee😨

@Psalm_27.4

4 жыл бұрын

@@ViperVenom With that name, I believe you 100%

me: I don't understand why I can't fall asleep at night also me: I just love making coffee so much

Well, that was different. EDIT: 2 months later, also can confirm it works. :D Very well in fact.

This is one of the best videos as far as specificity and clearly defining all of the steps. This is exactly what I try to tell my family members, but they think I'm just being finicky.

@ninetendopesaitama2107

2 жыл бұрын

😂 😂 😂 😂

I really appreciate the comprehensive explanation, thank you!

Great video, I've been looking at stepping up my coffee game and have been going back and forth between chemex and v60. Seeing this guy, a brewing champion, use a v60 makes me lean towards that- plus it seems more convenient to travel with. Also, the explanation was nice and thorough without without going off topic or rambling about something you didn't come here for

@ninjyed9532

2 жыл бұрын

Hey check out James Hofmann as well. You'll like it

@tima.478

Жыл бұрын

It depends on how you like your coffee to taste as to whether you use the V60 or Chemex. The Chemex will have a cleaner taste for sure, its filter is pretty thick compared to that of the V60. With all factors/technique being the same, the V60 will give a stronger, bolder taste with less of the oils being extracted than the Chemex. This guy probably just prefers a cup that's not "Chemex clean."

This video has been shared with me several times, it's an awesome and informative look into v60

Thanks for the video! I learned a few tips and mine tastes even better now!

LOL. This music makes me feel like I am watching a sports highlight video of an unstoppable football player, but instead its just a guy making coffee.

Informative and detailed content Framing, color and sound are prefect.....for something that isn't a tutorial for delicious coffee. First v60 technique video that doesn't show the satisfying flat bed tho haha

Has he forgot to pour out water that was used to rinch filter??? Thats a relief. Im not the only one

@hemotsan

5 жыл бұрын

MrJebiel i think so. rinse*

I always need 25g for 200ml coffee ( not counting 50 ml absorbed by grounds ). If I use less the coffee becomes very acidic. As I recall it is usually a 4 minute or so brew. This is what you need for vacuum sealed coffees that have been on the store shelf awhile. Fresh roast seems to need a lot less grams, but like with tea you should know how to make a good cup with any kind. Tea is actually the same principal, if it is cheap or old, you have to use more, though the difference with tea is you must use a short steep too. Not sure why my steep times end up long, but it never ruined the coffee for me.

@usafan96soren20

6 жыл бұрын

CaptainWumbo i almost do the same...25g of coffee to 250ml of water...but with fresh coffee...is awesome

"at the end you should see a flat bed of coffee" *the end* he takes away the v60 with a ton of water still in the filter

@blake_lund

3 жыл бұрын

That bugged me a little... I feel like if you’re a barista champion and going to make an informative video, you need to explain why you would do something like that.

@aelfwine88

3 жыл бұрын

@@blake_lund Finishing at 2:45 is more important than having all the water used (to prevent extraction of unfavored flavors).

@nguenclimax4777

3 жыл бұрын

the remaining water could damage the 2:45min pouring aroma and flavour

@iamlalala1995

3 жыл бұрын

I was weirded out by the choice of music initially, but in the end it looks like the music is quite fitting for a disaster brew.

@judgeholden849

3 жыл бұрын

@@aelfwine88 this is wrong because the ratio will be skewed by removing before all water drains. If he is brewing 1:15 with 500ml, but pulls carafe with only 400ml, then his recipe isn't 1:15 anymore, it is much stronger.

Hyped up and tense with the dark roasted video, thanks!

Great video! thanks for it, I will practice your recipe. about the grind size, is ti coars? and during the bloom, we have to wait around 45" because of CO2. this happen because the beans are roasted recently, so Would not it be better to have a roasted coffee long ago? I know no, but no why.

I been watch many barista does explain how to make v60. But yours is fabulous dude... Totally clear my doubt

Scott Rao is screaming at the bubbling of the slurry :D

@dan138zig

6 жыл бұрын

what's wrong with it?

@arianwinanto6299

5 жыл бұрын

@@dan138zig Rao's method involves stirring the slurry

@vincentphothisen3594

4 жыл бұрын

@@arianwinanto6299 as knowledgable he might be, is Scott Rao a champion cup's brewer?

@BTal-kp1qd

3 жыл бұрын

@@vincentphothisen3594 Different people win every year, all with different techniques. This goes to show that being a champion doesn't mean you have the one definitive best method.

@vincentphothisen3594

3 жыл бұрын

@@BTal-kp1qd therefore you gotta respect everyone’s brewing perspective, especially people who won a title for their field, you just remaking my point.

Very enjoyable video, so many people forget the fundamentals about the papers too

Best brewing video I've ever seen... Thanks a lot! By the way, you should try mexican coffee, from Coatepec, Veracruz. Im sure you're gonna love it...

Great video Sang Ho Park, thank you and the crew for taking the time to put it together. I will be using your technique in pursuit of taking full advantage of some green Geisha beans I have stumbled upon. Any further suggestions for the task at hand?

Tried that recpie, even though the grind was too fine and total time was 3:45, the coffee was very sweet and fruity.

@gtaatmiami

6 жыл бұрын

Jakub Gorczyca yea you should make it courser. There’s no fixed way of making a pour over. It’s all preference.

Can any recommend grind range size? Using a Cuisinart supreme grind.

Loved the presentation but two things, music was interfering with my concentration and did you throw out the water when you cleaned the white filter way at the beginning of your presentation?

Tried this out today to good success! Thanks

How do you start the pour at 93 degrees (200 F) and maintain that temperature over 3 minutes? I am using a Hario kettle that is not insulated.

What grind size do you use for a Baratza Virtuoso grinder?

Dude is a master!!!

the whole video makes me feel like im watching a horror film...

@Psalm_27.4

4 жыл бұрын

@Po Shan Totally!!! 😱😭😱😭

You don't rinse the filter *because* it has been bleached. You rinse it *despite* the fact it has already been bleached. You can get unbleached paper, but that has even more papery taste. They bleach them to try and remove that.

Does the Hario filter need to be folded at the seam?

thanks for the upload. i figured a funnel does the job too but i think im getting a dripper when i find one

What was the setting on the grinder?

Agree with other posters on the background music. All that detail on the brewing process but zero mention of grind size?

Well, that's different from how I brew the coffee. Will definitely try it.

Great upload. Which water kettle are you using? Since temperatures is very important I'd like your input about the kettle. Thanks!

@OwlScowling

5 жыл бұрын

He's using a Bonavita Variable Temperature Kettle, but a Stagg EKG kettle I think is easier to regulate water flow. Either are great though!

Great video, thank you. I really felt the music was too dark, though. Otherwise excellent.

Do you keep the water after the rinse, or do you empty the container after the rinse?

Hi I am curious what gram of coffee was brewed in the end??

Do you pause between the 150 ml and the slow center pour as you did in the video? Or do you go directly from the 150 ml pour to the center pour as what it looks like @ 4:11?

@dokedoke7850

6 жыл бұрын

SuperYesway yes this confuse me as well

@komangmasaditya9343

5 жыл бұрын

i think you have to wait just a few second, then do the center pouring.

Very well presented

Perfect explanation.

I know I really despise the music but I keep coming back only for this particular coffee content. Schmuck tv is messing up real bad here.

So I'm trying to replicate your approach, 2 questions, this is suitable for 2 cups, but what would you suggest for 1 cup? If I go 50% of coffee and 50% of water for the bloom process then there's insufficient water to last 30 seconds? Should I just prepare two cups and throw the second? You mention I believe it's 150gms of water post-bloom, is that in addition to the water already added or inclusive of the water already added? Thanks

could someone tell me. if I am aiming for 1:15 ratio, lets say im using 10g of ground and the total g of water i pour would be 150 right? but that will result of less than 150g of brewed coffee in the cup since there are some water trapped among the ground and the filter. will it be normal? moreover in this video, he put away the dripper while still having some water on it.

I wish I could see the beautiful browns of the brew slurry

Mesmerising video. I need a v60 to review some of the filter coffees on my channel

Great video, love the music

When I was a kid the lady across the street had an orange, aluminum 50 cup coffee maker in her kitchen. She would brew 50 cups of Maxwell House or MJB on Monday and reheat it all week...hilarious!

Great instructional video but I am sure this haunted setup and horror music could have been avoided. 😜

"you don't want the paper taste in your coffee" *proceeds to brew his coffee into the same carafe as the paper water*

@vanman724

3 жыл бұрын

Haha, wondering the same thing. Basically, he extracted the filter first, to intensify the nuance of paper...

How much time needed from start to finish to brew the coffee?

Finally a great explanation! I followed this exactly and the flavor was perfect thanks!

did he pour the water out that he cleaned the filter with

Why was there so much water left in the v60 when you pulled it off? Is this part of the technique? What’s the end yield of coffee supposed to be?

Confused as well, why do you remove the V60 before with water still in it?

Awesome video! Do tend to love Ethiopian coffees so much more flavour and floral notes ! Can anyone recommend a decent set of scales apart from the hario one?

@iwangmail

4 жыл бұрын

Indonesian coffee more delicious, Gayo arabica wine, Toraja arabica, Mandailing arabica (Sumatra) 👍 For V60 ratio 1:15 or 60gr:1L best

Why did you pull it before all the coffee had drained into the cup?

What size grinds?

Does it have to be in black and white?

Ominously delicious :-)

I don't understand why he stopped the brew while there was still water left... doesn't that change the end coffee water ratio?

Sir, i am newbie. How the way we count the brewing time if the coffee grounds less than your recipe. Example 15 gr of grounds. Sorry for the language. Thank you for the answer.

@dennischen6127

5 жыл бұрын

I am using 15g and 250ml of water, brewed for 2min30s

what grnd sie did he use?

I have the exact same v60 from hario and my water goes through a lot faster. Which is a problem for me since it makes my coffee taste to bland. So i prefer using a french press, but filtered coffee when prepared perfectly is the best imo. Any advice?

@zm23f

2 жыл бұрын

Just grind finer

Thank you for your video. Quick question, how do you determine when to stop brewing. From the video, you stop brewing before water completely draw down, and you don't have a seperate scale for brewed water.

@dan138zig

7 жыл бұрын

Waroros Rojana when the time gets overly long (already passed the target time)

@hwwhwh

6 жыл бұрын

He brewed for 2 minutes 45 i think he said around the start.

@whiskyguzzler982

2 жыл бұрын

When I haven’t completed draw down on time, my grind is too fine or my water too cool. 93F is pretty cool for a light roast (to me).

i'm gonna try with a good natural brazilian coffee here, lets see how it works

why did he leave excess water in the dripper when finished brewing?

@cieumeo

4 жыл бұрын

IMO, he sets the limit for his brewing - i think every recipes have the limit time as well. So if you @##% something in the process, just take the dripper out and don't let all the water goes into coffee. The reason is the water still in the dripper is stay there for too long (think about infusion) and probably will over extract the cofee. You can keep it in another cup and taste it side by side. About his recipe, 2 min 45s is not enough for 500 gram of water to go through. I usually do pause-pour ....and I get 300gram water in 2:30.

Is that v60 plastic or glass? I heard plastic is better because the ceramic retains heat better and therefore takes heat away from the slurry. I don't know anything about glass vs plastic though

I also own a Baratza Sette? Any clue on which setting he was using? Seems like >20?

@anandj10

6 жыл бұрын

Spathever I have got the same question.

Would a stainless steal filter get rid of some of the taste?

If you buy non bleached paper filters can you skip the rinse process?

Watched Scott Rao's way of brewing and it is much much better.

How does this version compare to aeropres technique

Did he get rid of the water he used to remove the papery taste?

love the music

Very interesting this preparation ... I recommend for a Colombian coffee toast average medium grind, 3.5 minutes and 9 grams of coffee for 100 gr of water at 85 degrees celcius ... is rich .. Thanks Mr Park for sharing his preparation ...

What is with the unnessary black and white?

Why did he remove the V60 without letting the water drip finish?

what grind setting?!??!?

So, for clarification: You first pour 1:2 rate of water (the blooming phase) and then the rest of water to complete the 1:15 rate? Or first 1:2 (the blooming phase) and additionally 1:15 of water?

thanks for sharing, new friend here sending u my full support and full pack watch, stay safe and god bless,..

isn't 30g coffee to 500 ml water closer to a ratio of 1:17? (or 16.66 to be precise)?

@07jtannehill

4 жыл бұрын

I believe so. 500/30 = 16.6666666667

@boois4853

4 жыл бұрын

This might explain why he removes the cone prior to the draw down finishing. He's pouring 1:17 but only aiming for 1:15 in the carafe? Just a guess.

Is he using the plastic v60 or the ceramic v60?

what about metal filter ? are they better then paper one ?

@jimin3081

5 жыл бұрын

Not better nor worse. Just different. A metal filter has bigger holes than a paper filter. The smaller the holes, the cleaner the cup. With metal filters the holes are big enough for coffee particles to go through. So you'll end up with a cloudy cup. This changes the way the coffee feels in your mouth, a little "chewy" if you will. So it's not something bad, it's just different, but if you like that, than thats fine.

Is there a reason you don't swirl or stir during the bloom?

isn't the 270 less than ideal for pourover due to its fines?

Nice job..thank you

oh he is a Korean! proud :D