0:03 coffee what a magical world where all
0:06 these different possibilities open for
0:08 us to enjoy an Exquisite beverage that
0:12 is shared amongst communities around the
0:14 world you first get into coughing you
0:17 get so excited you go I'm getting that
0:19 kimx I'm getting that V60 that air press
0:21 that French press and all of a
0:24 sudden that disgusting Taste of the cure
0:26 egg or than espresso is long
0:29 gone and now you're drinking freshly
0:32 roasted local coffees that you grind in
0:34 your burd grinder at home that retains
0:37 the Aromas and then you keep brewing and
0:40 you stumble into an online community and
0:42 you're like this is fun other people who
0:44 are nerding out about their coffee you
0:46 get on and you're
0:50 wow what they spent $27 on that bag of
0:52 coffee wait a second they're talking
0:54 about particle size
0:56 distribution they're using different
0:58 types of filters and talking about the
1:00 efficacy on the extraction oh my god
1:03 I've got to up my game and then before
1:04 you know it you're in the middle of gear
1:07 acquisition syndrome now you're watching
1:08 Lance Hedrick on YouTube that is so
1:10 weird and you're listening to all these
1:12 different theories that are thrown about
1:14 you're looking up research and you're
1:17 figuring out the new models on how heat
1:20 extracts and you've kind of lost the
1:22 passion you're like what the heck this
1:23 is really [Music]
1:26 [Music]
1:29 hard now that's one option of course the
1:31 other op option is you're into coffee
1:33 and uh you just bought your new gear and
1:35 you're wanting to know about coffee and
1:37 you're like oh my God this is all so
1:39 discombobulating what I'm seeing online
1:40 oh my God I don't even want to brew
1:43 coffee anymore it's too
1:46 terrifying I like to start by setting a
1:48 standard recipe that I kind of go to
1:49 every time so that's what we're going to
1:56 video but of course I can change that
1:58 any way that I want I want to keep as
2:00 many static as possible things that I
2:02 don't think will have as big of an
2:04 effect on that Final Cup the things that
2:06 have huge effects on the final cup is
2:07 where I want to really concentrate my
2:08 time and
2:12 energy I pour for the Bloom three times
2:14 the weight of the coffee and I use a
2:17 pretty coarsely ground grind size and
2:19 then I will let it Bloom for anywhere
2:21 from 30 seconds to 2 minute that's one
2:23 of my variables I will play with and
2:25 then I pour the rest of the water in
2:27 because contact time is an important
2:29 variable I will sit there and watch it
2:30 and if it's seems like it's going pretty
2:32 quickly through the bloom well then I
2:33 may decide I'll add some manual
2:36 agitation to my second pore or I may
2:38 decide I'm going to split my second por
2:40 into two pores because the more pores
2:47 agitation but what it is important to do
2:49 is to find a recipe that you feel is
2:51 good now I know that these Brewers
2:53 competitions these influencers and
2:55 everything even me have thrown a lot of
2:56 information into the pool and a lot of
2:59 pseudoscience along with it these pores
3:01 affect the strength of the coffee these
3:04 pores affect the sweetness these pores
3:06 affect the acidity that's not based on
3:08 anything except maybe one person's
3:14 [Music]
3:17 coffee there's no such thing in coffee
3:19 as a very simple fix all okay if you
3:22 pour this amount of the coffee at this
3:24 roughness you're going to get this exact
3:26 experience in the cup and if this part
3:27 of the pour is poured this way you're
3:30 getting this exact experience in the cup
3:31 it doesn't work like [Music]
3:33 [Music]
3:36 that we don't need any extreme recipe
3:38 here find something that is easy
3:40 something that's very easily
3:43 manipulated my goal is never to hit 100%
3:44 of a coffee's potential because that's
3:46 going to take so much time and effort
3:48 and energy and a lot of coffee that I'm
3:50 going to be speeding through I mean yes
3:52 I would love to hit 100% And I'm going
3:54 to make my best educated guesses but I'm
3:55 not going to sit there and be
3:58 disappointed with a bad cup so I want to
4:00 find the fastest way to 80 % of that
4:03 Cup's full potential and then feel
4:04 confident that I'm getting a really good
4:10 coffee and then as the days go on and I
4:12 have the coffee make tweaks to
4:14 potentially better it and then maybe by
4:16 the end we're close to
4:18 100 this is not applied to everyone
4:19 there are going to be a few of you out
4:21 there who really enjoy nerding out and
4:24 getting 50 Brewers and this is obviously
4:26 not targeted at you you do you you
4:27 obviously feel very confident in your
4:29 approach to Brewing you likely have a
4:31 ton of confirmation bias win wink I
4:32 enjoyed playing with different Brewers
4:34 but most every day I I use the same
4:36 thing the V60 and it's because I want to
4:38 make it easy I want to make something I
4:40 know is going to taste good and I want
4:42 to make something that I can change
4:43 different variables on the
4:46 flight pick a two or three poor recipe
4:48 and keep that as your Baseline and then
4:49 what we're going to do is we need to
4:51 understand some of these different
4:53 variables but on a very base level just
4:54 so you can make little changes on the
4:56 fly or dayto day as you're brewing your coffee
5:03 tap water unless you're in those areas
5:05 where it's insanely good tap water where
5:06 you don't have a lot of different
5:08 nasties in there please consider at
5:10 least using like a brda or something or
5:12 if you have capability to install like
5:14 reverse osmosis or something along those
5:16 lines just take into account that water
5:18 is one of the biggest effects on your
5:20 coffee and it's such an easy fix that
5:22 will immediately improve your coffee I
5:28 okay so ratio will dictate the strength
5:30 of your cup there are other things it
5:31 can do obviously but for the most part
5:33 it's going to dictate the strength and
5:35 the extraction yield of your cup if you
5:37 have everything the same and you do one
5:39 cup to a 1 to 15 ratio one cup to a 1 to
5:42 17 ratio the 1 to 15 will have a higher
5:44 concentration meaning literally it'll be
5:47 a thicker coffee and a lower extraction
5:49 whereas the one to 17 will be the
5:50 opposite it'll have a lower
5:53 concentration but a higher extraction
5:55 the big thing I recommend thinking about
5:57 when you're looking at TDs is how thick
5:58 are you wanting your beverage the
6:01 shorter the ratio the thicker it will be
6:02 relative to a bigger ratio at the same
6:04 grind setting and everything else held
6:07 constant I like to stick to right at a 1
6:10 to 17 maybe a little under and I don't
6:12 really budge with it unless I'm doing a
6:15 decaf in which case I go down to 1 to 15
6:16 and that's because there's just a lot
6:18 less goodies to extract from decaf or if
6:21 I'm using a really old coffee I'll go
6:27 15 the finer you grind you're going to
6:29 get a much easier route to bitterness in
6:31 your cup also an easier route to
6:33 channeling but the course you go you
6:34 have an easier route to undere
6:36 extraction easier route to low contact
6:39 time but really only nicer Grinders will
6:40 give you a really fast draw down at coarser
6:42 coarser
6:44 grounds lower quality Grinders even at
6:46 coar grounds will take a while so it all
6:48 depends on the quality of your
6:51 extraction as it's going through that
6:53 bed I tend to prefer corser grounds
6:56 across all of my Brew methods it's very
6:58 rare I go on the finer side and when I
7:00 say corser I mean proper course like I'm
7:02 going bigger than like that like the
7:04 sugar that you have on the table you
7:06 know that Grandma's house for
7:08 Thanksgiving I'm going like big old
7:10 particles I'm going like River Rocks for
7:12 the most
7:16 part if I'm using say a zp6 or an -43
7:19 with my Brew burst and I say oh the best
7:21 recipe is this but you're sitting at
7:22 home with like a common Dante you're
7:24 sitting at home with like a norm core
7:26 hand grinder those particles
7:28 distributions are so vastly different
7:29 you're not getting anywhere near near
7:31 the same results there's like no
7:33 allaround recipes you essentially need
7:35 to find something as a Baseline and
7:38 tweak it to make it your own
7:40 recipe temperature the higher the
7:42 temperature the more extraction
7:44 potential in the sense that the water
7:46 can more easily penetrate the grounds
7:48 the lower the temperature it's not as
7:49 easy it takes more time in order for it
7:52 to do the same effect as higher temps
7:54 does that mean we need higher temps for
7:56 light roasts in a way if you want it to
7:59 extract to a certain degree that being
8:00 said I used to preach you know that you
8:03 should Brew off boiling but I found over
8:05 the years that even with super lightly
8:07 roasted coffees I get better cups at 95
8:09 degrees than at 99 they tend to be less
8:11 bitter and I can still get all the good
8:14 things I enjoy about the 99 degree cup
8:15 and a 95 degree cup without the
8:17 bitterness it does seem that when you go
8:19 really high you might be unlocking some
8:21 things that will come out earlier in the
8:24 process than later if you had a lower
8:26 temperature so maybe you can cut the
8:28 Brew off before some of that negative uh
8:30 extraction occurs
8:32 there is some evidence on when things
8:33 come out that I've discussed in the past
8:37 by Dr s SM but for now I don't ever
8:39 really go above 95 the darker the roast
8:41 the lower the temperature and decaf I
8:43 lower the temperature I never go above
8:45 about 89 even with the lightest roasted decaf
8:50 coffees Brewer is obviously important
8:53 but honestly I approach most all Brewers
8:55 very similarly the only thing that I
8:56 kind of approach differently is I do
8:59 tend to do wet wdt whenever I'm not
9:01 using using a cone Brewer it seems to be
9:02 really easy to kind of just scratch
9:06 through the bed to ensure it's evenly
9:08 wetted I grind coarsely enough that the
9:09 water wants to run through unless I'm
9:11 using one of those flat bottom Brewers
9:13 like the SARS one that you can twist
9:15 shut the bottom of that Brewer so it
9:18 doesn't lose the water uh through that
9:20 bloom there's a lot of thought on
9:22 cutting down your Bloom and it improves
9:24 aromatics or increasing your Bloom and
9:27 it does this having no Bloom and it does
9:28 this now I've tried all of these
9:30 different things things and I've not
9:32 seen anything consistent across roast
9:34 levels different styles of coffees or
9:36 anything in my opinion for Simplicity
9:38 sake I stick with a one to three every
9:39 time I don't really mess with it maybe
9:41 I'll do a little less than it I don't
9:43 really pay too much attention if I have
9:45 20 grams of coffee maybe I'll do 50 gam
9:47 Bloom maybe I'll do 55 I just want it
9:49 fully wetted and I want to make sure I
9:51 hit every part of the bed I kind of stop
9:53 and normally with a controlled poure
9:56 that's about three times the the size
9:58 Bloom time this is fully dependent on
9:59 the how gaseous it is and how much
10:01 extraction it needs there's a lot to
10:03 take into account with blooming but of
10:04 course you can start off with just
10:06 across the board a 45 second bloom or a
10:09 1 minute bloom or a 30 second
10:12 Bloom as you understand the bloom more
10:13 maybe after you pour the bloom and you
10:15 watch How It's acting you can decide on
10:21 seconds now when you have a grinder
10:23 that's really low quality you're likely
10:26 getting two big issues a lot of Boulders
10:28 are being produced so particles that are
10:29 much bigger than the average particle
10:31 size and a whole lot of fines are being
10:33 produced which are teeny tiny little
10:35 bitty cutie patootie particles whenever
10:37 you pour more and more and more it's
10:38 good for the boulders because you're
10:40 trying to extract more and it's hard for
10:42 the water to really get inside of that
10:43 but with those little teeny tiny cutie
10:46 patootie particles well you're just
10:48 getting them to be more and more flushed
10:50 into the filter and potentially clogging
10:53 it causing a lot of no
10:56 no but also the more you're pouring that
10:58 bed is being frivolous it's coming up
11:00 and then it settled back down then every
11:02 time you pour it goes up and down up and
11:04 down and every time it does that the
11:06 bigger particles go up higher and the
11:08 fines want to drop immediately and so
11:09 they keep getting into the filter and
11:11 then essentially if at the end you were
11:13 to scoop out all the big particles there
11:15 would be a big old film of those fines
11:17 around the edges meaning a lot of those
11:18 are getting through every time you have
11:21 a bare Kettle pour onto your filter
11:23 those paper filters aren't perfect they
11:25 allow particles to get
11:28 through I prefer fewer pores to more
11:30 pores because I don't want to cause that
11:33 much agitation I don't want to allow as
11:34 much of those particulates to get to
11:36 through to the Final
11:39 Cup in fact the Mellow drip which is uh
11:41 you know that little that little cute
11:43 shower screen that you pour through that
11:45 was actually created to negate use
11:48 having to rely on bare Kettle pores
11:50 because of the amount of little fines
11:51 and particles that get through the cup
11:54 that can obfuscate the pallet so people
11:55 will use that mellow drip in order to
11:58 not upset the bed because this is such a
12:00 big issue
12:02 I tend to do little circle right in the
12:04 middle and I do a little circle just to
12:07 kind of allow for an excavation down to
12:08 the centermost part of my cone since I'm
12:11 using a V60 and allowing as much
12:13 flipping and agitation as possible while
12:15 I'm doing it that being said if I
12:17 realize that the draw down is slow I may
12:18 just do a center pour and not really
12:19 move it and I may do a slight little
12:21 shake at the end to kind of settle the
12:23 bed because that won't be a ton of
12:25 agitation but that allows for more even
12:27 draw down when you kind of settle that bed
12:29 bed
12:31 so maybe I see it's drawing down quite
12:33 slowly then I just you know lamin or
12:34 flow to the end even though I'm normally
12:36 turbulent so there are a lot of
12:37 different things you can change once you
12:40 understand these variables this is going
12:42 to affect the you know the the clogging
12:44 of the filter paper it's going to affect
12:46 the type of agitation you're giving to
12:48 the bottom part of the bed so these
12:50 things are good to take into account
12:57 speed I do tend to shake kind kind of a
12:59 lot just a little shake to make sure
13:01 that bed gets level I don't want my bed
13:02 to look like this while it's was pouring
13:04 in the center cuz that's going to tell
13:05 me that the water was draining through
13:07 and hitting parts of the bed a lot more
13:09 than others especially that last little
13:11 bit when parts of the bed may be already
13:12 surfaced and the water's still touching
13:14 other parts little Shake flattens It Out
13:16 good to
13:18 go yeah manual agitation can also
13:22 include you know wdt or uh using a spoon
13:24 being too aggressive can cause clogging
13:25 but again it depends on the coffee
13:27 you're using and it depends on how the
13:29 water drains through during that bloom
13:30 and whether or not you think you need to
13:32 add a lot of that
13:34 agitation can just say I want to pour
13:36 every time the bed's fully drained or
13:38 you can be strick and be like every 45
13:40 seconds I'm going to pour which is a
13:41 very competition style way of doing
13:43 things doesn't mean it's right but they
13:45 have to do it because they get docked
13:46 off if they don't pour exactly the same
13:49 way on all three cups so remember do not
13:51 idolize competitions there are so many
13:52 roles they're playing for the points
13:59 life my attempt with this video was to
14:01 to make what is complicated more
14:03 simplistic but I noticed as I was doing
14:05 it I was still making it complicated but
14:07 also hopefully making it a bit
14:08 entertaining and a bit more simplistic
14:10 so that you can come away from this
14:13 video being encouraged not frightened
14:16 but encouraged that this is not that
14:18 hard what you need to do is find that
14:20 base recipe understand it's not going to
14:22 be perfect the first time make minor
14:24 tweaks with the bigger variables before
14:26 you get into the minutia you don't need
14:27 to worry about your water chemistry
14:29 unless you're not filtering your water
14:30 in which case please please do that we
14:32 need to get a good cup first so we're
14:33 going to play with our grind size we're
14:36 going to play with our ratio which is
14:37 probably the first thing I'd recommend
14:38 if you have a decent grind size we're
14:40 going to play with our water temperature
14:42 but only in steps of like 3 to 6°
14:45 Centigrade okay it needs to be big steps
14:46 little teeny tiny steps you're likely
14:48 not going to tell the difference and
14:49 we're going to play around with those
14:51 things then you can go to like Bloom
14:52 time or you can go to like Bloom
14:55 temperature or you can go to like
14:56 getting a different grinder and playing
14:58 around with two different particle
15:00 distributions but but until you get a
15:02 solid cup there's no need to venture out
15:04 you don't need to over complicate it I
15:06 promise you with just the main variables
15:08 you can get an incredible cup we have
15:10 just tended to over complicate things as
15:13 we get really into coffee but listen
15:15 you're going to do great coffee is fun
15:17 we have communities online yes we over
15:19 complicate things yes we idealize
15:22 certain things yes we talk out of our
15:25 butts very often but it's all fun all
15:27 right if you've watched this far put
15:29 down below I'm a Crazy Coffee cook and I
15:32 crave Crazy Coffee and that will show us
15:34 that we have a community of Crazy Coffee
15:37 CS that crave crazy C Crazy Coffee say
15:39 that 10 times fast anyway thank you so
15:40 much you can check out my patreon down
15:42 below or the Instagram or whatever you
15:43 know if you hit the like And subscribe
15:45 that's great if you don't it's cool it
15:48 is what it is but anyway I had a lot of
15:50 fun today I hope that you did as well
15:53 and until next time I hope that you bre
